We hosted Christmas Eve this year. We took a long family walk in the morning, and then, while Lucia napped and then busied herself merrily underfoot, Jared and I spent the afternoon cooking.

We put out a traditional Christmas Smorgasbord, most of the recipes for which were found in Scandinavian Christmas. The evening was intimate and cozy, and despite the flurry of activity in the kitchen, Jared and I were able to relax into the holiday.

Christmas Eve Smorgasbord

Appetizers:

salmon, capers, red onions, and lefse

Pickled beets

Sharp Wisconsin chedder and sourdough

Boiled shrimp

Main Course:

Swedish meatballs made with juniper berries and accompanied by lingonberry jam

Roasted root vegetable salad with spicy dijon dressing

Spinach and Dinosaur Kale Salad with roasted walnuts, goat cheese, and acorn squash with a balsamic vinaigrette

Roasted Potatoes

Turnip and Bacon Au Gratin

 Sweets:

Alice Waters’s Chocolate Pave with homemade whipped cream

Mexican Wedding Cookies

 Drinks:

Sparkling Water

Mulled Cider

Champagne

Our Christmas Eve Smorgasbord kicked off a weekend of celebration with both sets of grandparents, family, and friends. Lucia’s joy was palpable and contagious. Merry Christmas!