"However, the Midsummer lunch is always spiced marinated herring, sour cream and fresh dill boiled potatoes, hardtack biscuit with butter and cheese, beer and an aquavit. "Since the 1980s it has been common to have a barbecue as a part of the Midsummer festivities," said Tellström. Recent years have seen some developments in the food, but the staples remain the same. Midsummer parties with food and drinks became more common in the early 1900s." "Historically, before the 20th Century, there was always a lack of food at this time of the year, since it was nearly a year since the last harvest. "The food is important today, but it wasn't always the case," said Tellström. Such is the importance of these potatoes in particular that Swedish newspapers report on the potato harvest from the start of June, anxious about whether there will be enough and if they will be ready in time. Perhaps the most important element of all is the food: tables piled with plates of smoked salmon, pickled herring, meatballs and bowls of new potatoes with a dusting of dill. According to ancient Swedish tradition, if you pick seven different flowers and put them under your pillow on Midsummer Eve, you'll dream of your future spouse. This idea of fertility weaves through the whole event to the extent that 22 March, nine months after Midsummer Eve, is said to be the most common birthday in Sweden.įlower crowns are woven, and long tables, usually covered with a tent or marquee in case of bad weather, are laid with table settings for friends and family. Maypoles, decorated with phallic-like fertility symbols, are wreathed with flowers and raised on the Friday morning, ready to be danced around in the evening. Flowers are blooming, berries are ripening and a wonderful summer lies ahead. Midsummer is the second biggest holiday in the Swedish calendar, after Christmas Day, and marks the start of Sweden's annual five-week summer holiday season. Historically, there was a big haymaking feast, important for all people living in the countryside before the 1930s, and today that party has merged with the Midsummer festivities." So, Midsummer Eve was a party time for youngsters, not elderly people. "You could see, if you were lucky, who you were going to marry. "In history, the night before Midsummer Day was one of the year's eight magic nights where you could predict the future, and a sort of magic window to the future was open," said Richard Tellström, an author and expert in Swedish food culture. This enchanted event is called Midsummer Eve. Traffic builds on the motorway outside Gothenburg as locals head for the islands. That's when the Swedish countryside calls its people back for a festival celebrating seasonal dishes, fertility and the longest day of the year, held on the Friday closest to the summer solstice. Stockholm's elegant and bustling streets are empty. Serve immediately or at room temperature with powdered sugar and fresh or cooked fruit on top or on the side, if desired.On the Thursday night that falls between 18 and 24 June each year, cities all over Sweden go quiet. Allow to cool about 20 more minutes, or until slightly warm. (It will take longer to bake if you use a 9-inch pan and less time in a 10-inch pan.)Ĭool in the pan on a wire rack for 30 minutes, then invert the cake onto the rack, remove the parchment paper and turn right side up. Bake for 40 to 55 minutes, or until the cake springs back when lightly pressed in the center and the top is deep golden brown. Transfer the batter to the prepared pan and, using a small offset spatula or butter knife, smooth the top. Relock the bowl and mix on low speed just until the batter looks smooth, about 30 seconds. Using a silicone spatula, partially fold in the flour. It will look slightly separated at this point, and that’s normal. After you’ve added the last egg, scrape down the bowl again and beat the batter on medium speed for about 30 seconds. Stop to scrape down the bowl a few times to ensure the batter is well combined. If you can still see bits of almond paste, continue beating until they melt into the batter.Īdd the eggs one at a time, beating well after each addition. In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the butter, almond paste, sugar, baking powder, almond extract and salt on medium speed until well combined and smooth, about 5 minutes. Lightly grease a 9- or 10-inch cake pan, line the bottom with parchment, and lightly grease the parchment. Position a rack in the middle of the oven and preheat to 325 degrees.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |