Food glossary and food terms in Sweden
GLOSSARY OF FOODS AND FOOD TERMS
Akvavit: the clear, faintly caraway-flavored liquor without which
there could be no shoal, that formidable Scandinavian ritual of the raised
glass, the joint meeting of eyes (as if in agreement to the intent)
followed by the downing of the potent brew, a nod, and the raising of the
emptied glass. Akvavit may be distilled from potatoes or grains,
and though the caraway flavor is available here, many other varieties of
herb-, spice-, and even flower-flavored Akvavit are available in
Sweden. Always served very cold, the bottle can also be placed in a
container of water to be frozen and un-molded for serving, the liquor is
then served by tipping the bottle, ice and all. (This is done in Russia
using vodka.)
Appelkaka: apple cake.
Doppa I Grytan: the Christmas custom of clipping chunks of rye
bread into the broth where the Christmas ham and sausages are simmering.
This forms the lunch before Christmas Eve.
Fasan: cut up pheasant pieces placed in a casserole over fruits and
oven-baked with white wine. Served with oven brown potatoes.
Fisk: fish.
Frukt Kram: a compote of fruit or berries, slightly thickened with
potato flour and served with milk or cream.
Glogg: hot spiced wine punch that
includes Aquavit and vermouth. A combination to make any occasion festive!
Gos: bass.
Grolangkaalsuppe: a thick hearty winter soup made with salt pork,
kale, and potatoes.
Gronsaks: vegetables.
Inlagd Gurka: freshly pickled cucumbers.
Inlagd Sill: pickled herring.
Julglogg: a hot spiced wine punch with almonds and raisins, served
especially on Christmas Day.
Julhog: an edible stack, consisting of rye bread, a sweet yeast
ring, a currant saffron bun, a crisp flat cookie, and finally a red apple
on top. Usually consumed at Christmas.
Julsinka: Christmas ham.
Kaldolmar: meat-stuffed cabbage rolls.
Knackebrod: the crisp dimpled Swedish flatbread, made mostly of rye
flour.
Kottbullar: essential on the smorgasbord table. The famed tiny
Swedish meatballs made with a blend of beef, potato and seasonings,
browned in butter. Usually served dry for the buffet table, a sauce may he
prepared to serve them for a meal.
Krans: turban-shaped yeast coffee cakes fragrant with spices and
almonds.
Lax: salmon.
Leverpastej: liver pate, usually prepared in a mold and glazed with
aspic.
Limpa: round Swedish rye bread flavored with molasses and finely
grated orange peel.
Lussikator: the saffron and raisin yeast buns served warm with
fresh coffee especially for the St. Lucia Day's breakfast.
Lutfisk: dried salt cod that
undergoes a ritual of special soaking for several weeks before being
presented as the main course for the Christmas Eve meal. Gently poached
and served with a glaze of white sauce.
Nors: smelts.
Ost: cheeses.
Plattar: light crisp little pancakes made with a simple egg, flour
and milk batter and cooked in butter. These are always served with
lingonberries, fresh or preserved.
Rakor: shrimps.
Saffronsbrod: saffron yeast bread.
Sjomansbiff: sailor's beef. A hearty stew of layered, thinly sliced
and pounded beef, sliced potatoes, stock and dark beer. Served with
pickled beets.
Smavarmt: the warm dishes of the smorgasbord, eaten only in small
sampling amounts. These include omelets, creamed dishes, custards,
soufflés of vegetables or fish, livers, mushrooms, sweetbreads, ground
meat dishes, rolls, and vol-au-vent specialties.
Spettkaka: the most original and intriguing of all Swedish cakes.
Baked on a rotating spit by dribbling the egg and sugar batter in
trickles. The final result is a tall cone of intertwined delicate bakery
that dissolves in the mouth with a soft powdery sweetness. Specialty of
St. Martin's Day, November 11.
Spritsar: rich short butter cookies.
Stekt Kyckling: butter-roasted chicken served with creamy gravy and
boiled or mashed potatoes.
Svardfisk: swordfish.
Vaffel: waffles. The specialty of the March waffle festival when
they are eaten for the three meals of the day.