A Scandinavian Christmas
Although customs differ from country to country, there are some elements of the Christmas celebration that are very similar in all the Scandinavian countries: the straw and wooden ornaments used to decorate the Christmas tree, setting up of trees for the birds, with bunches of grain tied on poles stuck in the ground or raised high on the housetops, the coming of the Julenisse or Christmas Elf, and a Christmas meal centered around Lutefisk, sausage and Christmas cakes and cookies. In the Sacndinavian countries, Christmas is just the beginning of a time of celebration, ranging from eight days in Norway to twelve in Sweden - a season of hospitality and visiting.
A central feature of the Advent season in Scandinavia is the celebration of St. Lucia Day on December 13. Lucia was a young girl from Sicily, a member of the nobility. she was betrothed by her parents to a noble, but refused because she had made a pledge of virginity rather than marry a non-believer. She donated her dowry to the poor, and was martyred for her Christian beliefs on December 13, 304 A.D. Legend says that, before she was martyred by the sword, her eyes were put out. Because of this legend, and because her name means, "light," she walks with a crown of candles and has become the patron saint of light. When western Sweden was going through a famine, there were reports of a young girl, of obvious noble birth, who donated food to the poor there - then suddenly disappeared. She was identified as Lucia, who returns every year, it is said, at mid-winter, to lead the celebration of the coming Light.
The celebration of St. Lucia Day is generally a family time, with the oldest daughter taking the part of Lucia, dressing in a white gown with a red sash, and wearing a crown of lingonberry leaves with seven candles in it. She gets out the finest silver, serving coffee and saffron buns to those still in bed, and sings the song of Santa Lucia. Other children in the house may trail along behind her as "Star Children," "Bakers," "Elves," or "Bridesmaids." The celebration used here is a service developed over time by churches in Norway and the United States as a communal "Lucia" celebration, celebrating the coming of the One who is the Light of the world.
Lucia
Christmas is the time of joy to the world,
Of shimmering garlands gracefully twirled.
With love and kisses and deep affection,
With friends old and new.
December evenings seem to glow with especially radiant light,
Reminding us of that distant night.
When a single star guided the way,
To the infant child asleep in the hay.
As pure as the sun, as soft as fleece,
The hope of the world, the Prince of Peace.
GOD JUL!
Scandinavian Cookie Recipes
Lucia Buns
|
2 pkg active dry yeast 1 1/4 cups warm milk 3/4 cup sugar 2 T grated orange rind 6-6 1/2 cups flour 1/2 cup dried currants 1 egg white, beaten with 1 t water coarse granulated sugar |
1/2 cup warm (105-115 degree) water 1/2 cup butter or margarine, softened 1 t salt 1 t cardamon 2 eggs raisins & halved candied cherries |
Sprinkle yeast over the warm water in large bowl of electric mixer. Let stand until soft (about 5 min.). Stir in milk, butter, sugar, salt, cardamon, and orange rind, stirring until sugar dissolves. Add 3 1/2 cups of the flour. Mix to blend, then beat in eggs, one at a time, beating until smooth after each addition. Mix in currants. Gradually stir in about 2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and satiny and small bubbles form just under the surface (12-15 min.). Add enough flour to keep dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in bulk (about 1 to 1 1/2 hours). Punch dough down, turn out on a floured surface, cover with inverted bowl, let rest for ten minutes. Divide dough into two equal portions. Roll each into a 12 inch square. Cut each square in half to make two 6 by 12 inch rectangles. Cut each rectangle crosswise into 12 strips. Roll each strip into a pencil-thin strand 8 inches long. On greased baking sheets, cross two strands to a an X. Curl each end into a small coil. Place a raisin in center of half the coils; place a cherry half in remaining coils. Repeat until all dough is shaped into rolls. Brush lightly with egg white mixture. Sprinkle with coarse sugar. Let rise until almost doubled (30-40 min.), Preheat oven to 400 degrees. Bake rolls until golden brown (12-15 min.) Serve warm or at room temperature. Makes 2 doz rolls.
Ginger Snaps
|
1/3 cup water 1/3 cup dark corn syrup 4/3 cup light brown sugar 1/2 cup butter 1 1/2 t cinnamon |
1 1/2 t ginger 1 t cloves 1 1/2 t baking soda 4 cups flour |
Bring water, syrup, and sugar to the boiling point. Add butter and stir occasionally until butter is melted. Chill
Add spices and baking soda mixed with small amount of flour. Gradually stir in flour until dough is very soft. Cover and refrigerate overnight.
Turn dough onto baking board and work until smooth. Roll out dough thin, using pastry cloth, and cut out cookies with round or fancy cutters. Place on greased cookie sheet and bake in hot oven (400 degrees F) eight to ten minutes. Let cool before removing to rack. Decorate as desired. Makes about 150 cookies.
Saffron Bread
|
1 pkg active dry yeast 1/4 cup water 1/2 cup butter 3/4 cup milk 1 t saffron |
1/4 T salt 1/2 cup chopped raisins 2 eggs 4 cups flour 1/2 cup sugar |
Dissolve yeast in warm water (110 degrees F). Melt butter in saucepan, add milk and let cool until lukeward. Dry saffron a few minutes on a piece of aluminum foil in a very low oven (250 degrees F). Crush with 1 t sugar and dissolve in a few tablespoons of milk.
Mix all ingredients in bowl with half of sifted flour. Beat with wooden spoon until very smooth and shiny. Add flour gradually. the dough should be quite light. Save about 1 cup of flour. Sprinkle small amount of flour over dough and cover with towel. Let rise until double in bulk, about 1 hour.
Add about 1/4 cup flour more and work dough until it does not stick to bowl.
Turn dough onto floured baking board and shape into braids or Lucia buns. Makes 2 braids or 1 1/2 dozen Lucia buns.
For Lucia Buns:
Roll out dough 3.4 inch thick. Cut in 8inch strips and shape into round strands. Decorate with raisins. Place buns on greased baking sheets, cover, and let rise until double in bulk - about 30 minutes. brush with beaten egg. bake in very hot oven (450 degrees F) about ten minutes. cover and let cool on rack.
GLOGG!
|
1 gallon burgundy wine 9 whole cardamons 3 T whole cloves peel of 1/2 orange |
3 cinnamon sticks 1/2 cup raisins 1 cup sugar |
Add all ingredients except sugar to a large pan. Simmer over low heat for 3-4 hours. Add sugar to taste and serve!