For our 17th annual New Year’s Eve Progressive Dinner Party Jeannee selected a Scandinavian theme.
The complete menu and recipes can be found at
- Gjetost and Jarlsberg Cheeses with Knackerbrod (Flat Bread)
- Smorrebrod (Shrimp and Beef Open-faced Sandwiches)
- Rodbetesalad (Danish Beet Salad)
- Inlagd Sill (Pickled Herring with Red Eggs and Pickled Cucumbers)
- Morbra (Pork Tenderloin Stuffed with Prunes)
- Farikal (Norwegian Braised Lamb with Cabbage and Tomatoes)
- Fiskeboller (Norwegian Fish Balls in Horseradish Sauce)
- Kroppkakor (Swedish Potato Dumplings)
- Kottbullar (Swedish Meatballs)
- Limpa (Swedish Rye Bread)
- Dommekage (Danish Dream Cake)
- Kransekake (Norwegian Wedding Cake)
I dropped off my Kransekake, amazingly still in one piece, at the dessert house and headed over to the first course. This year we had the main course at a beautifully furnished Zook house. It was like a fairy tale house which perfectly matched our menu.
Here is our smorgasbord. I was coveting the beautiful suede blue bench and enormous square dining table. Suzanne has amazing taste and I spent most of the night trying to take in all the decor.
No one would sit on that beautiful bench until it was covered with bath towels (we were eating beets after all).
Here is the pickled herring and pickled eggs. Sadly, Sally was too sick to join us and just sent over all her pickled red food.
We had some native cheeses. That dark brown thing (Brunost, which translates into brown cheese) was interesting – kind of nutty and it is not recommended to eat too big a piece at once. Apparently there is a spreadable version that comes in what looks like a toothpaste tube.
Then we had these beautiful open faced sandwiches. Elaine prepared them and then apparently had a wild car ride to the party and all the ingredients slid off. She managed to reassemble them nicely.
Of course, we had to have Swedish meatballs. As Beth is part Swedish, ours were pretty authentic.
The next “ball” was a fish ball. Jeannee bought these somewhere in Minnesota – I have to point out that our chef did not actually make her assigned dish after a hectic week (I don’t feel so bad now about not making homemade stock for Thanksgiving). I must say, these were unusual. They tasted like a fish dumpling. I don’t think I will be making these again, but they are pretty.
The first entree was the lamb with cabbage prepared by Leslie. When I asked her son earlier in the day how it looked, he just informed me that it smelled bad. Cabbage is never the sweetest smelling ingredient, but that lamb was tender and delicious.
For a side we had Cari’s potato dumplings – they were quite decadent with lots of bacon and butter. We also had rye bread made by Karla. Normally I don’t get excited by bread – but this bread recipe is fabulous!! It must be the molasses.
We finally headed over to the dessert house before midnight.
Here is the Kransekake and the wonderfully coconutty Danish Dream Cake (made by Jane who rarely makes it to midnight to taste the desserts). That is a little marzipan pig that was awarded to the finder of almond.
Another New Year’s come and gone. Another great party with great food and friends.
Our kids were toddlers when we started this tradition and now most of them are grown and away at school or even married with kids. Where has the time gone?