A Swedish Christmas food classic, every day until Christmas. Food history, stop motion-animation, and irresistible archive images.
You don’t want to miss that, right?
This saffron cake is stunning no matter what time of the year you serve it—and it keeps good for days.
Saffron buns are generally called lussekatter, “lusse cats”, but it looks like we got the animal wrong…
Kavring is a dense and sweet rye bread that keeps well for days.
Rice porridge is traditionally served at Christmas. If you find the hidden almond in your portion, it is said that you’ll marry the upcoming year.
Want to feast like a king? Then bake klenäter, a favorite of king Gustav Vasa.
This festive curd cake is easier to make than you think—and will easily feed a large, grateful party.
Leftover Christmas rice porridge. Oranges in season. What do you do? This dessert.
Swedish Christmas toffee, knäck, might endanger teeth, but even sensitive teeth can enjoy the caramel flavor by boiling the toffee soft and sticky.
Swedes enjoy gravlax as an essential part of the festive Swedish smörgåsbord, such as Christmas, served with a sweet and strong mustard sauce.