10 January 2014

Swedish Dinner

Since my parents-in-law were joining us for our vacation in Stockholm I wanted to cook a dinner for them with a few of my personal Swedish favorite dishes.

As a starter I served Toast Skagen which is prawns in mayonnaise based sauce flavored with dill and horseradish. I topped it with the exclusive and delicious vendace roe from Kalix in northern Sweden and served it with butter fried toast.

It's not the norm to serve wine with Swedish food but I like wine so what the heck. 

2010 Chassagne-Montrachet 1er Cru La Maltroie from Domaine Fontaine-Gagnard made a nice match with the starter. Elegant style with a subtle use of oak and full of citrus and mineral aromas, very pure.

Main course was Swedish meatballs, maybe the most famous of all Swedish dishes. I served it the classic way with potato purée, lingonberries and cream sauce made of homemade beef stock, cream, black current jelly and a bit of soy.

2009 Ryan Vineyard Pinot Noir from Calera had a generous red fruit with aromas of cherry liqueur and spices. It matched perfectly with the dish as long as you skipped the lingonberries which with its tannins, high acidity and the addition of sugar would kill any red wine. A true wine enemy.

We ended up with apple crumble pie made from Swedish apples and served with a home made, thick vanilla custard. Together with a cup of strong coffee it really can't get much better than this.

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