Glögg party


December was as usual crazy busy but I am glad I managed to squeeze in a little glögg party for a few friends one Sunday afternoon. It was windy and rainy outside so I had both mulled cider and homemade Swedish glögg (sweet mulled wine) to offer the guests when they arrived.


I also made some lussekatter that we eat in Sweden on and around the 13th December when we celebrate St Lucia. They’re sweet buns with saffron rolled into certain shapes. As I was running out of time I also made some plain rolls with sugar pearls on.


As a nod to the Christmas ham we have in Sweden for Christmas I applied the same mustard topping to a pork fillet which I then sliced and serve with a dollop of slaw with apple.


These pixie potato bakes with anchovies are surprisingly popular among by British friends and one of my Christmas favourites too. 


Homemade ginger thins with Stilton is a must with glögg.


These crispy little almond shells are divine and best served with lightly whipped cream and strawberry jam. I brought the leftovers along to work and my colleagues (who also loved these) dubbed them a Scandinavian cream tea, which actually hadn’t crossed my mind before as for me they are a pure Christmas treat.


The pork fillet with apple slaw was a real hit so I am happy I added a few substantial savoury nibbles to the sweet spread.

You find the links for the recipes in the text above and the new ones below.

Pork fillet with mustard spread, makes about 35 canapès

1 pork fillet/pork tenderloin, approx 400 g

butter and neutral oil for frying

salt, black pepper

50 ml English mustard

1 egg yolk

1 tbsp caster sugar

1 tbsp crisp bread crumbs

Remove and tendons and fat and brown on all sides in oil aand butter on high heat. Add salt and pepper. Place in the oven at 180C for 15-20 minutes. 

Mix mustard, egg yolk, sugar and bread crumbs in a bowl. Remove the pork from the oven and put the temperature on 200C. Spread the mustard paste onto the top of the pork and put it back in the oven for a further 5 minutes, until the mustard paste looks cooked and a little blistered. Remove from oven and leave to rest. Slice thinly and serve a dollop of slaw on each slice as a canapé. 

Slaw with apple, for 35 canapès

1/2 celeriac

2 large carrots

2 apples

3-4 tbsp Hellman’s or homemade mayonnaise

1/2 lemon, the juice

salt, white pepper

Peel and grate the root veg and apples. Mix the mayonnaise with lemon juice in a bowl. Add the grated mixture bit by bit and work the mayonnaise into it. It should just about hold everything together. Add salt and pepper. Place a dollop on each pork fillet slice and serve as a canapés.

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