The smorgasbord has long been a subject of fascination for many of us. The concept of a wide array of delicacies for the taking might seem like a very American invention, but in reality the idea is just as popular abroad as it is here, especially in Sweden, where a traditional smorgasbord is the holiday centerpiece.
So what is a smorgasbord, exactly? To answer that question we reached out to Marcus Jernmark, the Swedish-born chef at New York’s famed Aquavit, a position previously held by Marcus Samuelsson. Surprisingly, the restaurant only hosts a smorgasbord a couple of times per year, for Easter, Christmas, and the midsummer crayfish party, but it's the best you'll likely find outside of Sweden.
"Smorgasbords are holiday celebrations, done only a couple times per year in Sweden," Jernmark told us. "It’s a large table with lots of cold dishes that vary depending on where you’re from, but it’s traditionally fish-based, without much in the way of starches, because it’s a celebration and people spend a lot of money on it!"
A traditional smorgasbord, according to Jernmark, could feature items like a wide variety of herring, gravlax, cold- and hot-smoked salmon, eels, breads, cold-water shrimp salad, pâtés from veal and calf liver, various sauces like the fruit-based Cumberland sauce, and an item called Gentleman’s Delight, which is an egg salad with anchovies and dill. At Aquavit’s Easter smorgasbord, those items were complemented with a wide selection of desserts and vegetable-based salads ("That makes it a little more approachable than just 15 herrings," Jernmark said).
Thanks to the ubiquity of buffets here in America, it might come as a surprise that traditional smorgasbords are rarely held in restaurants; they’re traditionally held in the home with family and friends. "It’s not a natural thing for most restaurants to do," Jernmark said. "In order to do it, it requires sticking to a lot of regulations: food needs to be kept at the proper temperature, you need sneeze guards, cooling and heating gadgets. There are also higher food costs, and you don’t know which food will go the quickest. It’s also challenging to keep it replenished at all times. People love buffets, but you can’t expect everyone to love a smorgasbord. They have a lot more choice if they’re ordering from a traditional menu."
Traditional Swedish smorgasbords are obviously different from your traditional American buffets, and everyone should experience it once, even if you’re not a fan of herring. At Aquavit, the next smorgasbord they hold will be in August, for the crayfish festival. "It’s similar to a traditional crawfish boil, but it’s not as spicy," Jernmark said. "You dip it in mayo and eat it with white bread, and everyone wears bibs and hats."
A Smorgasbord of Food as Art
The majestic Art Institute of Chicago is my favorite place and has been since I was a child growing up in the suburbs of the Windy City. Our school classes used to take field trips a couple of times a year into Chicago to all the incredible museums, but this one was always my favorite. I loved walking past the massive lion statues and up the steps into another world that captured my imagination. Not that I didn’t also love the Field Museum, Museum of Science and Industry, and the Shedd Aquarium, but there was always something about paintings that fascinated me more than the others.
A special exhibit showing now is truly a gift to the city and its residents, not just for food culture and cuisine enthusiasts, but for history buffs as well. Artists used foods to relate to politics, race, class, and gender, and we can view these social moments through the paintings from the 18th century still life to the pop art of the 20th century. There is so much to say about the Art Institute, but for now, we will just look at the latest exhibit of “Art and Appetite: American Painting, Culture, and Cuisine,” running through January 27th.
The works in this exhibition reinforce the notion that food truly is at the center of our culture. It’s not just for sustaining health, but it includes our identity, aspirations, and most of all, family. Whether you examine the works of Andy Warhol, Norman Rockwell, or Edward Hopper, the food paintings are the framework for social commentary and even the history of our nation, from advertising food products to the all-American Thanksgiving table. Chicago was the perfect venue for this exhibit because of its vital role in the American food industry, from the stockyards, the design of refrigerated railway cars, the kings of the meat-packing companies, and today, for being the city of some of the greatest chefs in the world.
Even if you can’t make it to Chicago, you can still view all the works from the exhibit in this must-have book, Art and Appetite. The book is available at the gift shop of the Art Institute, from the distributor online at www.yalebooks.com/art or at amazon.com. The book is divided into chapters:
1) Thanksgiving: The Great American Food Fest
2) “The Symmetry of Nature”: Horticulture and the Roots of American Still-Life Painting
3) Recipes for Refinement: Art and Sociability in the Mid-Nineteenth Century
4) Drunkards and Teetotalers: Alcohol and Still-Life Painting
5) Matters of Taste: Trompe l’Oeil and the Politics of Food
6) Anxious Consumption: Paintings of Food at the Turn of the Twentieth Century
7) From Tabletop to Table: Food and Eating in the Modern Era
8) Convenience: Pop, Production, and the Making of Art in the 1960’s
The book is very large and heavy and a must for culinary historians or even for those who like to cook, because the book also includes recipes. If you go to the Art Institute link, you will even find an online cookbook with everything from a tomato soup cake to a Graham Elliot seafood chowder, with over fifty recipes of classic American dishes and new offerings from Chicago’s leading chefs. Don’t miss this book. It’s a treasure!
A few of my favorite paintings:
One of my all time favorites, Thanksgiving by Doris Lee, 1935. My mom had a print of this and my great-aunt in Iowa had a copy hanging in her kitchen. I have a big poster of it that I bought at the Art Institute gift shop.
I love the art of Wayne Thiebaud. He is still alive and hopefully still painting, at the age of ninety-three. I love this work titled, Sandwiches, Salads, and Desserts, from 1960.
The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude
This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan&rsquos foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments. A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L&rsquoAmuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.
About The Author
Tia Keenan is a New York&ndashbased chef-fromager and writer. She created the cheese program for Danny Meyer&rsquos The Modern and pairings for Murray&rsquos Cheese. Her work has been featured in Food & Wine, The New Yorker, and on The Food Network.
- Publish Date: September 06, 2016
- Format: Hardcover
- Category: Cooking - Courses & Dishes - Appetizers
- Publisher: Rizzoli
- Trim Size: 7-1/4 x 9-1/2
- Pages: 192
- US Price: $35.00
- CDN Price: $45.00
- ISBN: 978-0-8478-4982-6
"With The Art of the Cheese Plate, a delicious and thoughtful guide to enlightened entertaining, Tia [Keenan] shares her unmatched fluency with a creative spirit and versatility that lets readers make each pairing special and memorable. This book should serve as a must-have reference for professionals and home entertainers alike&mdashany way you slice it.
&mdashDanny Meyer, CEO and founder of Union Square Hospitality Group and author, Setting the Table
"What an amazingly exciting, brilliantly innovative book&mdasha must-buy for any cheese lover."
&mdashFiona Beckett, author, Fiona Beckett's Cheese Course
"Holy cow (and sheep, and goat, and buffalo)! Tia Keenan's masterful book is to cheese what the moon landing was to the space program in 1969&mdashAfter you read this book, you'll never think of a cheese plate in the same way. The Art of the Cheese Plate is an incredibly fun, imaginative, taste bud-tingling, and unpretentious tour of the universe of cheese and its untold flavors.
&mdashAnne Saxelby, founder of Saxelby Cheesemongers
"Tia's passion inspires you to take risks and discover the pleasures of enjoying delicious cheeses and artful pairings. The pages of this book transport readers to a table where new experiences are always deliciously abundant."
&mdashJean-Georges Vongerichten, chef and restaurateur
"Tia Keenan is an undeniable force for good and right so it's only natural that I'd eat anything she told me to. If it happens to be cheese&mdashsmart, beautiful, and delicious cheese, even better! This unique and empowering book will make you really hungry and inspire you to play, explore, and most of all #CheeseYourOwnAdventure.
&mdashRichard Betts, master sommelier and author, The Essential Scratch & Sniff Guide to Becoming a Wine Expert
"Tia Keenan has written the 'Sergeant Pepper' of cheese-plate books. The Art of the Cheese Plate raises the bar to a brave new level and will inspire everyone to new heights. Get it now and amaze yourself and your friends with the art it teaches you."
&mdashKurt Beecher Dammeier, chef and founder of Beecher's Handmade Cheese
"Wow! Tia's imaginative insight and exceptional ideas take eating cheese to entirely new heights of savory and sweet social engagement. Each page makes new matches in cheese heaven with amazing, perfectly curated, artisan cheese. The glamorous, the subtle, the sexy, smoky, surprising&mdashall come together in one beautifully photographed, easy to read book. Its pages offer a lifetime of impressive entertaining options that will tempt your guests and take your own culinary experience to new levels. As Tia says, 'If this is wrong, let's never be right.'"
&mdashAri Weinzewig, co-founder of Zingerman's Community of Businesses
"When Forge first opened, I remember meeting Tia and thinking that I had never met anyone so passionate about cheese&mdashand that passion shows in the pages of this gorgeous fromage bible. The pairings and the way she breaks down the cheeses from around the world will make it easy for anyone from beginners to experts."
&mdashMarc Forgione, executive chef, Restaurant Marc Forgione
"Tia's creative use of both sweet and savory pairings, articulate recipes, and precise advice on how to pick great cheeses make for scintillating reading. The magnificent photography is simply wonderful eye candy. The Art of the Cheese Plate is truly one of a kind, a spectacular new tome on my favorite food: Cheese."
&mdashJonathan Waxman, chef, Barbuto, Adele's, and Waxman's
"Finally, Tia Keenan gives us the book on how to put together sensuous, delicious, and refreshingly modern cheese plates&mdashall with a good dose of humor and, blessedly, easy-to-follow recipes. Cheese should be, and can be, an everyday food, not just a special-occasion one. The Art of the Cheese Plate is everyone's roadmap for serving and eating cheese with inspired style.
&mdashLiz Thorpe, cheese expert and author, The Book of Cheese
"There aren't many people who know more about cheese than Tia Keenan, which is precisely why it's so impressive that she's managed to turn that knowledge into a book that's as accessible as it is whip-smart. At its core, this is a book about flavor and its building blocks. And for that alone it's an essential read for any home cook, drinker, or civilian with a passing interest in what tastes good and why."
&mdashTalia Baiocchi, editor-in-chief of PUNCH, and author, Spritz
"I collect cheese books and this is one of the best. Tia Keenan has created a treasure-chest toolbox for food lovers eager to explore the world of cheese. Her cheese knowledge is top-notch and her accompaniments are best in class, making The Art of the Cheese Plate a beautiful, intuitive guide to elevating your cheese experience."
&mdashAdam Moskowitz, founder of The Cheesemonger Invitational
"The Art of the Cheese Plate is a remarkable achievement, as practical as it is beautiful. Experienced cheese lovers will find inspiration in Tia's novel pairings and bold accompaniments, while novices will benefit from expert advice on sourcing and serving. This exciting book will change the way you think about cheese."
&mdashMarcus Glocker, chef, Bâtard Tribeca
"Cheese lovers with a passion for flavor, cooking, and entertaining have found their ultimate resource. Keenan is a captivating writer with an innate ability to bring together fantasy and practicality. Follow one of her recipes and you'll soon be entertaining without realizing how much fun you're having&mdashand how deliciously simple it is."
&mdashThalassa Skinner, co-founder of Culture: The Word on Cheese
"There's a bit of magic in a well-made cheese pairing. But you don't have to be a food styling connoisseur to create the various colors and textures that make an arrangement so stunning the cheese then becomes bona fide art. With a little help from expert Tia Keenan&mdashvia her new book, The Art of the Cheese Plate&mdasheven the most Pinterest-fearing host can create an impressive scene, at least when it comes to cheese and accompaniments." &mdashcheeserank.com
"If the thought of arranging a perfectly composed cheese plate intimidates you, look no further than Tia Keenan&rsquos new book, The Art of the Cheese Plate. The fromage mastermind behind the cheese program at the popular The Modern restaurant in New York has published a practical guide to creating your own foolproof, delicious, and beautiful pairings."
&mdashIn Style Magazine
"Keenan knows her way around a cheese plate. The chef-­fromager designed the cheese program for Danny Meyer&rsquos the Modern and has created pairings for Murray&rsquos Cheese, both in New York City. She offers up no-fail-but-unexpected pairings and easy recipes for elegant cheese plates and seamless hosting."
&mdashHoliday Gift Guide, Publishers Weekly
"What is most striking, however, is how simple it can all be &mdash especially with a little help from your local cheese monger."
&mdashThe Daily Meal
"She shows you how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can really elevate your cocktail party or dinner."
"But in this book, Tia Keenan engages with the cheese by offering recipes for elegant accompaniments that will spark your palate and ennoble even a supermarket slab of cheddar."
"Tia went on to open Murrays Cheese Bar, and has been a kick ass cheese consultant, expert, stylist, and innovator in the years since.."
&mdashNew York Natives
"A book to teach you about the
of the cheese plate."
&mdashHoliday Gift Guide for Cheese Lovers, Buzzfeed.com
"Chef/fromager/cheese expert Tia Keenan presents a veritable smorgasbord of intriguing and out-of-the-box pairings."
&mdashOregon Wine Press
"Tia Keenan calls The Art Of The Cheese Plate a "doing book," as opposed to a cheese encyclopedia. She shows how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can elevate your next dinner party. "No matter where you live, you can replicate the recipes in this book," says Keenan."
Smorgasbord, Illustrated: Check Out The Art Of Swedish Food
Swedish author and illustrator Johanna Kindvall recently released an illustrated book of classic dishes and baked goods that will have you hypnotized. A primer on Swedish cuisine, holidays, design, coffee and culinary traditions as much as an art book, Smörgåsbord is a must-own for any lover of all things Scandinavian. We’re particularly obsessed with the following foods to the point we may have to get tattoos of them.
Snittar are bite-sized open-faced sandwiches capped with whatever toppings you wish. This one is gravlax with fennel, pickles and pickled mustard seeds. Höstsallad, or “autumn salad” is a refreshing a beautiful salad you can serve along several smörgåsbord spreads. Try it with hot-smoked salmon. Svenska kräftor is Swedish for “crayfish boil.” Cooked with dill blossoms and served cold, crayfish and neatly arranged on a round serving platter and enjoyed with toasted light bread, butter and hard cheese spiced with caraway seeds. Varmrökt lax, hot-smoked salmon, is a popular treat in Sweden. Make your own on a 1-inch or thicker wood plank in a charcoal or wood grill. Flæskesteg, Danish roast pork with crackling, is often served in Denmark for Christmas Eve dinner, served with red cabbage, red currant jelly and sugar-caramelized potatoes. Toast skagen is a classic Swedish appetizer of mayonnaise, peeled shrimp and fresh dill piled on butter-fried bread, topped with golden whitefish caviar.
Cast-iron whole wheat bread (Gjutjärnsbröd fullkorn)
From Smörgåsbord: The Art of Swedish Breads and Savory Treats Smörgåsbord by Johanna Kindvall
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
- Categories: Bread & rolls, savory Cooking ahead Swedish Vegan
- Ingredients: sourdough starter whole wheat flour all-purpose flour
- Accompaniments:Fresh sausage with fennel and caraway seeds (Färskkorv med fänkål och kummin) Butter-fried chanterelles with walnuts (Smörstekta kantareller med valnötter) Smoked fish salad with horseradish (Rökt fisksallad med pepparrot) Swedish crayfish boil (Svenska kräftor)
The Art of the Smorgasbord - Recipes
The Art of Swedish Breads and Savory Treats [A Cookbook]
A savory spin on Swedish baking, pantry, and party cuisine from the coauthor of Fika.
An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Rye Bread, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.
Praise For Smorgasbord: The Art of Swedish Breads and Savory Treats [A Cookbook]&hellip
"[Johanna Kindvall's] first solo book is 'beyond beautiful. She&rsquos a wonderful artist and illustrator. It&rsquos got all the elements of hygge in it, and it offers a new way of thinking about small plates.'"
&mdashLisa Gozashti, Brookline Booksmith (Publishers Weekly)
"The book is a delicious compendium of nearly 50 illustrated recipes inspired by Brones and Kindvall's childhoods, equally fueled by Fika. The cookies, cakes and breads (including savory variants) tap right into a growing, universal quest to achieve a more laid-back European lifestyle."
&mdashNew York Times T Magazine
"As accessible as it is insightful, Fika is a baking book mixed with etiquette how-to and cultural know-how, iced with a calendar of holidays and expressed as a work of illustrated art."
"For those looking to bring fika vibes to their lives, the book is a wealth of Swedish recipes and cooking tips. Swedish classics like kanelbullar (cinnamon buns spiced with cardamom) and hasselnötsflarn (simple cookies best dipped in a fresh cup of coffee) are easily explained and aided by Kindvall's upbeat illustrations."
In Northern Europe, the term varies between "cold table" and "buffet": In Norway it is called koldtbord or kaldtbord and in Denmark det kolde bord (literally "the cold table") in Germany kaltes Buffet and in the Netherlands koud buffet (literally "cold buffet") in Iceland it is called hlaðborð ("loaded/covered table"), in Estonia it is called külmlaud ("cold table") or rootsi laud ("Swedish table"), in Latvia aukstais galds ("the cold table"), in Finland voileipäpöytä ("butter-bread/sandwich table") or ruotsalainen seisova pöytä ("Swedish standing table/buffet"). In Belarus, Russia, and Ukraine, it is a called "zakusochnyj stol" ("snack table") (Cyrillic: закусочный стол) or "kholodnyj stol"("cold table") (Cyrillic: холодный стол). Central and Eastern Europe, each language has a term that literally means "Swedish table". In Japan it is referred to as バイキング / ヴァイキング (baikingu / vaikingu, i.e. "Viking").
The Swedish word smörgåsbord consists of the words smörgås ("sandwich", usually open-faced) and bord ("table"). Smörgås in turn consists of the words smör ("butter", cognate with English smear) and gås (literally "goose", but later referred to the small pieces of butter that formed and floated to the surface of cream while it was churned).  The small butter pieces were just the right size to be placed and flattened out on bread, so smörgås came to mean "buttered bread". In Sweden, the term att bre(da) smörgåsar ("to spread butter on open-faced sandwiches") has been used since at least the 16th century.
In English and also in Scandinavian languages, the word smörgåsbord refers loosely to any buffet with a variety of dishes — not necessarily with any connection to Swedish Christmas traditions. In an extended sense, the word is used to refer to any situation which invites patrons to select whatever they wish from an abundant selection, such as the smorgasbord of university courses, books in a bookstore, etc.
A traditional Swedish smörgåsbord consists of both hot and cold dishes. Bread, butter, and cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold dishes), and round off with hot dishes. Dessert may or may not be included in a smörgåsbord.
A special Swedish type of smörgåsbord is the julbord (literally "Yule/Christmas table"). The classic Swedish julbord is central to traditional Swedish cuisine.
A traditional julbord is typically eaten buffet style in five to seven courses (depending on local and family traditions).The first three courses are usually fish-courses. The first plate is an assortment of different pickled herrings served with sour cream and chives. The second is a variety of cold fish, particularly several kinds of lox (e.g. gravlax). And the third plate is hot fish-dishes - particularly lutfisk. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon, smoked char and shellfish canapés, accompanied by sauces and dips.
The fourth course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (julskinka) with mustard. Other traditional cuts include smoked sausages, leverpastej, wild game cuts, smoked leg of lamb (fårfiol), pâtés and several types of brawn (sylta). It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft (vörtbröd) and crisp breads.
The fifth course would be warm dishes (småvarmt). Traditionally, the fifth course begins with soaking bread in the stock from the Christmas ham, which is called dopp i grytan. Warm dishes include Swedish meatballs (köttbullar), small fried hot dog sausages (prinskorv), roasted pork ribs (revbensspjäll), pork sausages (fläskkorv), potato sausages (potatiskorv), and Janssons frestelse (literally "Jansson's Temptation") - a warm potato casserole, matchstick potatoes layered with cream, onion and sprats. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage and boiled potatoes.
The sixth and seventh course is a cheese plate and a dessert plate. Julbord cheeses include stilton, cheddar, västerbottenost and Christmas edammer. Desserts include rosettes (struvor), klenäts (klenäter), polkagrisar, knäck, dates, figs, ischoklad, saffron buns, mandelmusslor, gingerbread cookies, marzipan figures, different kinds of nuts, risalamande and most importantly rice pudding (risgrynsgröt) sprinkled with cinnamon powder. Traditionally, an almond is hidden in the bowl of rice pudding and whoever finds it receives a small prize or is recognised for having good luck.
A julbord often also include local and family specialties. Among them are isterband, baked beans, omelette with shrimps or mushrooms covered with béchamel sauce, äggost, saffranspannkaka, långkål, rörost, ostkaka, kroppkakor and julgädda.
Beer and the occasional snaps, brännvin or akvavit are common beverages to this Christmas meal. The seasonal soft drink julmust is also served at the julbord, as well as during the whole Christmas holiday.
The Christmas ham is either boiled or broiled and then painted and glazed with a mixture of egg, breadcrumbs and mustard.
Lutfisk, lyed fish made of stockfish (dried ling or cod), is served with boiled potato, thick white sauce or mustard sauce, green peas and sometimes cubed bacon. More and more families opt to eat Lutfisk as dinner the day before or after Christmas Eve rather than as a dish among other at the Julbord.
Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes. It is traditional for most Swedish and Norwegian workplaces to hold an annual Julbord between November and January.
In Denmark a typical tradition resembling the Swedish julbord is julefrokost ("Christmas-lunch"), which involves a well-stocked Danish smörgåsbord with cold as well as hot dishes, and plenty of beer and snaps. It is distinct from the Danish Christmas dinner, which is served on 24 December, and is served as a lunchtime meal, usually for family and friends on 25 or 26 December. It is also a tradition for most Danish workplaces to hold an annual julefrokost some time during the months of November to January.
The members of the Swedish merchant and upper class in sixteenth-century Sweden and Finland served schnapps table (brännvinsbord), a small buffet presented on a side table offering a variety of hors d'oeuvres served prior to a meal before sitting at the dinner table.  The most simple brännvinsbord was bread, butter, cheese, herring and several types of liqueurs but smoked salmon, sausages and cold cuts were also served. The brännvinsbord was served as an appetizer for a gathering of people and eaten while standing before a dinner or supper, often two to five hours before dinner, sometimes with the men and women in separate rooms.  The smörgåsbord became popular in the mid-seventeenth century, when the food moved from the side table to the main table  and service began containing both warm and cold dishes. Smörgåsbord was also served as an appetizer in hotels and later at railway stations, before the dining cars time for the guests. During the 1912 Olympic Games, restaurants in Stockholm stopped serving smörgåsbord as an appetizer and started serving them instead as a main course.
Since March 2020, many smörgåsbords were suspended because of the COVID-19 pandemic, as there are restaurants offering take-away or delivery.
Gather Journal Smorgasbord
A red-letter day is one that is pleasantly noteworthy or memorable. Our chromatic cornucopia—radishes, radicchio, figs, and cured meat—and hibiscus-tinted cocktail mark the beginning of a red-letter meal.
- sliced cured meats such as speck, Mortadella, and sopressata
- leaves of radicchio or Treviso
- softened butter
- ripe figs
- pink salt
- crackers or breadsticks
Arrange on a platter. We like the radishes dipped in butter with a sprinkle of pink salt.
Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
The Getaway issue
A journey is unique in its ability to inspire extraordinary discoveries, art, stories, and also food. Now, as the need to get away from it all, if only for the duration of a meal, feels more urgent than ever, the summer 2018 Getaway edition of Gather explores the many shapes that an escape might take.
Download Scandinavian Smorgasbord Recipes PDF
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Here you will find list of Scandinavian Smorgasbord Recipes PDF Online Book Free free ebooks online for read and download. View and read Scandinavian Smorgasbord Recipes PDF Free Book . Scandinavian Smorgasbord Recipes PDF ePub Book Free pdf . ePUB PDF Danish smørrebrød (open sandwiches) eaten daily with cutlery are miniature works of art with a near-infinite choice of toppings. Lined up in café windows, served in specialty restaurants, and packed into their very own custom lunch boxes, smørrebrød are everywhere in Denmark. Danish smørrebrød Slices of dense rye bread, packed with seeds and grains, serve as the base. They’re piled high with pickled herring, spoonfuls of sharp horseradish cream, and mound of fresh shrimp. It is customary to begin with a herring topping, washed down with cold-as-hallstones aquavit. Swedish smörgasbord But forget what you think you know about sandwiches next comes a little warmth – perhaps fried fish, lemon and remoulade – then beef slices, pâté or meatballs. These guys are in a different class entirely. Cheese and fruit salad round off the meal. Norwegian Christmas aquavit Norwegian smørbrød and Swedish smorgasbord are equally artistic. A traditional smorgasbord doesn’t have to be complicated, bust usually also consist of hot-and-cold lunch buffets. As long as you follow a few traditional rules and know when to eat which bit, you won’t go wrong.
Scandinavian Smørrebrød and Smörgåsbord
Danish smørrebrød (open sandwiches) eaten daily with cutlery are miniature works of art with a near-infinite choice of toppings. Lined up in café windows, served in specialty restaurants, and packed into their very own custom lunch boxes, smørrebrød are everywhere in Denmark.
Slices of dense rye bread, packed with seeds and grains, serve as the base. They’re piled high with pickled herring, spoonfuls of sharp horseradish cream, and mound of fresh shrimp. It is customary to begin with a herring topping, washed down with cold-as-hallstones aquavit.
But forget what you think you know about sandwiches next comes a little warmth – perhaps fried fish, lemon and remoulade – then beef slices, pâté or meatballs. These guys are in a different class entirely. Cheese and fruit salad round off the meal.
Norwegian Christmas aquavit
Norwegian smørbrød and Swedish smorgasbord are equally artistic. A traditional smorgasbord doesn’t have to be complicated, bust usually also consist of hot-and-cold lunch buffets. As long as you follow a few traditional rules and know when to eat which bit, you won’t go wrong.