At December’s meeting ‘local’ Swedish chef Magnus came to talk about Christmas cooking traditions in Sweden. Magnus had previously worked in a 2 star Michelin restaurant in New York run by Emma Bengtsson before moving to the UK. The pandemic and closure of restaurants saw Magnus move to Lincoln and start a home chefing business.
Magnus spoke about a 7 course Christmas dinner, which featured herring, crisp breads, salmon (hot and cold smoked) Christmas ham (recipe on Magnus’ website), charcuterie style sausages, meatballs, Jansson’s temptation (I thought that was jars of temptation), cheeses and puddings in the form of fruit salad or rice pudding. St Lucia saffron buns are also a feature of Swedish Christmas food, the vodka is used to intensify the colour of the saffron rather than in the buns.
We were informed that Father Christmas delivers the presents, but unlike in the UK presents are not from Father Christmas, and this during the day.
Magnus then told us his favourite bits of Christmas – and Boxing Day football featured!
We also collected Christmas treats for the Lincoln Larder
To finish off the evening the Lincoln Brass Band played us Christmas carols.
The Lincoln WI 