A Scandinavian-Style Christmas
Inspired by the unique style and aromatic flavors of Scandinavian cuisine, this unique holiday menu features venison tenderloins, lightly seasoned with juniper and fennel and served with a sauce made from caramelized goat cheese from Norway and a splash of aquavit.
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.
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 perfectly.
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.
This sweet and sour cucumber salad is quick to prepare and is a refreshing, light contrast to our full-flavored entree and sides.
This traditional Norwegian dessert is a delicious combination of cinnamon-spiced applesauce, buttery, toasted breadcrumbs and walnuts and vanilla-scented whipped cream.