Wednesday, December 28, 2011

Boxing Day stuff

I posted about making Sildesalat the other day, but didn't include in that posting some of the other stuff I made that day and knowing as I was preparing the Sildesalat that my brother was also preparing for Boxing Day in his home.  I felt a little closer to him and my sisters while I was in the kitchen, just knowing we were all preparing for Boxing Day together, even if we were separated, one of us in another country and on the opposite coast.   I   didn't do as elaborate a spread as I've done before, but thought I would share a little here with you .

In my family, it was also the day we gathered together for a Smorgasbord, the whole family came, and sometimes a couple of close friends.   It was so nice because the frantic-ness of the season was done, and we could sit down and relax with some pickled Herring, a couple of snaps, a beer and a lot of good food.
Ready for the food, Snaps glasses at the ready.

Akvavit on the table, fresh out of the freezer,  ready to pour

We always started the meal with Kryddersild  (Pickled Herring) served on a piece of rye bread and accompanied by a Snaps (Akvavit), then there were other courses, and all in all we probably sat at the table for at least 3 or 4 hours. 
Ham, Italiansk Salat, Herring, Smoked Oysters

  It was a lovely, leisurely meal.   The fish courses were served first, and always, always the Pickled Herring started out the meal.  We ate the pickled herring on a side plate, otherwise everything else we ate would have tasted of herring. 
Eggs and Tomatoes, Ham, Herring and Sildesalat

  There were always plates of cured meats, some Rullepølse, some Salami, a lovely homemade Leverpostej, (Liverpaste or Pate), 

a plate with some hardboiled eggs cut in half with a slice of anchovy on it, and some tomatoes.   A bowl with Makrel i tomat Sauce (Canned Mackeral in Tomato Sauce) suspended over some home made mayonnaise.   There would be a small bowl of canned Shrimp in mayonnaise, as well as some canned crab.   After we'd have our Herring, suitably toasted with a glass of Akquavit or Akvavit, Mom would head out to the kitchen and fry up some slices of Cod Roe and serve it with some homemade Remoulade sauce, and would also make some fresh fried Sole fillets, dipped in fresh bread crumbs and lightly fried.   This would only take a few minutes and gave us all a chance to sit and relax and visit for a few minutes.  I can see the platters of Sole and Cod Roe now, setting so pretty on a platter, decorated with some sliced lemons.   And the appearance of the fish was cause for another round of Akvavit, and a toast to Mom or just a plain toast.    One of the toasts made was this one  "Til vores forældres børn."  (To our parent's children).    Sometimes there would be a platter of Frikadeller brought out.  Other times a platter of Ribs.   The Leverpostej would make an appearance somewhere along the line, brought out triumphantly, with a garnish of mushrooms topping it, hot from the oven.   My brother makes the best Leverpostej now.    
Along the way, another toast was made.   And a lot of laughter and love was also shared.   
And at the end of the meal, we'd have a fresh fruit salad, and a cheese plate, garnished with grapes.  

I didn't make the fruit salad, but I did have a cheese plate and we ended our meal with a lovely cup of coffee.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sounds like a real cozy julefrokost. Making me a little homesick :)

  2. Writing it made me homesick too. I try to keep some of the customs I was brought up with, it makes me feel a little closer to my siblings. And Julefrokost is one I will not give up.


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