Around our home, or any place you find some Swedes, the time of year known as Midsummer is a big deal. Every year we have our big Midsummer party that starts at 1pm and goes until basically people stop coming over.
Midsummer is the longest day of the year, the summer solstice. In Sweden, especially the further north you get, this means a day that never really gets dark … so why not just party?
This year, having moved to Montreal our annual festival was in doubt. Still, we arranged to come back to Toronto and have our party. What a great way to see everyone again!
Traditionally, it’s a time to dance around the maypole … we skipped that part
For us, it’s mostly about friends and food! Oh, and aquavit
This was our bottle of choice this year!
What’s on our Midsummer table?
Gravlax (Gravad Lax)
Seems this cured salmon is for every occassion. You guys already have this recipe from this blog …
Sil (Pickled Herring)
Coming in many different styles, we always have at least three different type of sil on our table (I like the mustard sauce the most!). Served on hard bread, it’s a must
Gubbröra means “old man’s mix” and is a type of Swedish egg salad made with dill, onions and Swedish anchovies … it’s delicious, but I’ll show you how to make it another day, we have a lot to cover!
I think you have a pretty good understanding of these … remember we did this recipe a few months ago?
A double layer vanilla sponge cake, iced with whipping cream and covered in strawberries … a highlight for sure!
So, you’re now wondering if I’m going to show you how to make anything?
Coming next the recipe for Räksmörgås (Swedish shrimp salad sandwiches) and Beet & Apple Salad !