A Scandinavian-Style Christmas

A Scandinavian-Style Christmas

Inspired by the unique style and aromatic flavors of Scandinavian cuisine, this holiday menu is a great choice for adventurous cooks. We've chosen to explore some traditional dishes and ingredients from the region and put together a meal that is as easy to prepare as it is delicious.

For the main course, we prepared both venison and pork tenderloins, lightly seasoned with juniper and fennel and served them with a sauce made with mildly sweet, caramelized goat cheese from Norway and a splash of aquavit.


Gravlax with Creamy Mustard-Dill Sauce

Gravlax is salt and sugar cured salmon, a delicious dish that requires little hands-on work but takes three full days to complete. Paired with the mustard-dill sauce, it's a satisfying yet light first course.
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main course

Venison Tenderloin with Aquavit-Cheese Sauce

The venison is lightly spiced with juniper and black pepper, roasted to medium rare and topped with a sauce made with a caramelized goat cheese from Norway called gjetost. A splash of aquavit tempers the richness of the sauce and accentuates the juniper flavor. You can easily substitute a pork tenderloin in this recipe and still have great results.
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side dishes

Creamy Smashed Rutabagas

This recipe enhances the rutabaga's mild, slightly sweet natural flavors with butter, cream, a dash of vanilla and some nutmeg. It complements the venison (or pork) perfectly.
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Braised Red Cabbage

This dish is a great side for a wide variety of roasted meats and poultry. It's equally delicious served hot or at room temperature.
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Dilled Cucumber Salad

This sweet and sour cucumber salad is quick to prepare and is a refreshing, light contrast to our full-flavored entree and sides.
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Veiled Maiden (Apple-Cream Parfait)

This traditional Norwegian dessert is a delicious combination of cinnamon-spiced applesauce, buttery, toasted breadcrumbs and walnuts and vanilla-scented whipped cream.
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