Norway - Gravlax, Gløgg, and Lussekatter

As I have mentioned in previous posts, I have a bit of a soft spot for Scandinavian food, and so I decided to do something a little special for Sankta Lucia day, as celebrated on December 13th in Norway. I made several things that week, and I was exceptionally proud of all of them.

First off, I learned to make gravlax, which actually went much better than I had anticipated it would, and it tasted incredible once it was done. It was certainly worth the several days off waiting, and now that I know I can do it, and know how easy it can be to make, I will definitely be making this one again. The potatoes I made to go with it were a little plain and disappointing, but everything else was so good that they certainly made up for it.

Next up are the Lussekatter, or the Saint Lucia buns. These might have to become a tradition of my Christmas baking, because the combination of saffron, whiskey, and currants honestly cannot be beat. I think they have become my new favourite dessert.

Finally, gløgg is a Norwegian mulled wine, and it is so tasty, I absolutely love it. I only made half the recipe, and I still had enough to give a bottle of it to my brother for Christmas. This is another one I would like to make again, maybe for next Christmas- and next time I'll know from experience to sip it slowly.

All in all, my Norwegian Sankta Lucia day dishes were very successful, and I think they were the dishes I have felt the most accomplished in making. Guess that means the project is doing what I had hoped!

FIRSTS THIS WEEK:

• cured fish (or anything for that matter)
• combined whiskey and saffron (to draw out flavour)
• made mulled wine
• learned what akevitt is 

RECIPES I USED: 

• Gravlax: http://www.northwildkitchen.com/gravlax/
• Lussekatter: https://www.norwegianamerican.com/food/lussekatter/
• Gløgg: https://www.sofn.com/norwegian_culture/featured_recipes/glogg/