TRY A SMORGASBORD FOR HOLIDAY ENTERTAINING
By Mary Emma Allen
Smorgasbord originated in Sweden, an old custom there that has gained favor with Americans until it has become a favorite way for informal entertaining. From this our various types of buffet meals have evolved.
During the holiday season, from Thanksgiving through New Years, often entertaining and family get-togethers may focus around a smorgasbord or buffet type of service.
Smorgasbord should not be confused with the Danish Smorgasbord - making open-faced sandwiches by strolling around a table and selecting the various ingredients to place upon the bread.
Norway also had its buffed style service, called "smorgaas," and in
Finland, it's "voileipapoyta."
Laden With Food
The Smorgasbord table, however, was laden with food for a full course meal, which ranged from appetizers, salads, sliced cold meats, breads, through hot dishes to simple desserts and cheese.
Originally this started out as a great array of appetizers before a meal or banquet, but gradually evolved into the complete meal of today. This is now a favorite way to serve a larger group when space is limited. Also, smorgasbord lends itself to informal and relaxed entertaining.
Each guest has the opportunity to help himself to the enticing dishes the hostess provides. Each can eat as much or as little as he chooses and return to the table for refills.
Many Types of Food
Typical Smorgasbord fare may include fish appetizers (cold herring, smoked salmon, shrimp with mayonnaise), relishes, pickles, stuffed eggs, cold sliced meats, butter balls and dark breads, potato salad, aspic salads, hot dishes such as Swedish
meatballs, small boiled potatoes, and mushroom omelet.
Desserts may feature apple cake or torte, assorted cookies, cheese and crackers.
The Scandinavian drink, aquavit, is taken as an appetizer, perhaps followed by beer during the meal, and hot coffee with dessert.
The foods are grouped for convenience with each course together. The general rule for smorgasbord arrangement is - fish dishes first, cold meats and salads second, hot dishes next, followed by desserts.
Two Serving Methods
Two methods of serving often are used. If space is limited, the table is pushed against the wall and food is arranged on both ends and one side. When space is no problem, the table is set in the center of the room, and guests move around it counter clockwise.
To provide a truly Swedish setting, cover table with blue or yellow
cloth (the colors of the Swedish flag) and use serving accessories of wood, brass, pottery, straw, and wrought iron. Candles in tall holders add to the atmosphere.
Try a Smorgasbord or buffet this year for ease in your holiday
entertaining.
(c)2001 Mary Emma Allen
(Mary Emma Allen has been writing cooking columns for 30 years and has compiled a family cookbook. Some of her recipes and story excerpts have been included in a recently released e-cookbook,"Cooking By the Book," Visit her web site for more cooking articles: http://homepage.fcgnetworks.net/jetent/mea;
e-mail:me.allen@juno.com. The E-cookbook is available at:
http://www.katywalls.com.)
By Mary Emma Allen
Smorgasbord originated in Sweden, an old custom there that has gained favor with Americans until it has become a favorite way for informal entertaining. From this our various types of buffet meals have evolved.
During the holiday season, from Thanksgiving through New Years, often entertaining and family get-togethers may focus around a smorgasbord or buffet type of service.
Smorgasbord should not be confused with the Danish Smorgasbord - making open-faced sandwiches by strolling around a table and selecting the various ingredients to place upon the bread.
Norway also had its buffed style service, called "smorgaas," and in
Finland, it's "voileipapoyta."
Laden With Food
The Smorgasbord table, however, was laden with food for a full course meal, which ranged from appetizers, salads, sliced cold meats, breads, through hot dishes to simple desserts and cheese.
Originally this started out as a great array of appetizers before a meal or banquet, but gradually evolved into the complete meal of today. This is now a favorite way to serve a larger group when space is limited. Also, smorgasbord lends itself to informal and relaxed entertaining.
Each guest has the opportunity to help himself to the enticing dishes the hostess provides. Each can eat as much or as little as he chooses and return to the table for refills.
Many Types of Food
Typical Smorgasbord fare may include fish appetizers (cold herring, smoked salmon, shrimp with mayonnaise), relishes, pickles, stuffed eggs, cold sliced meats, butter balls and dark breads, potato salad, aspic salads, hot dishes such as Swedish
meatballs, small boiled potatoes, and mushroom omelet.
Desserts may feature apple cake or torte, assorted cookies, cheese and crackers.
The Scandinavian drink, aquavit, is taken as an appetizer, perhaps followed by beer during the meal, and hot coffee with dessert.
The foods are grouped for convenience with each course together. The general rule for smorgasbord arrangement is - fish dishes first, cold meats and salads second, hot dishes next, followed by desserts.
Two Serving Methods
Two methods of serving often are used. If space is limited, the table is pushed against the wall and food is arranged on both ends and one side. When space is no problem, the table is set in the center of the room, and guests move around it counter clockwise.
To provide a truly Swedish setting, cover table with blue or yellow
cloth (the colors of the Swedish flag) and use serving accessories of wood, brass, pottery, straw, and wrought iron. Candles in tall holders add to the atmosphere.
Try a Smorgasbord or buffet this year for ease in your holiday
entertaining.
(c)2001 Mary Emma Allen
(Mary Emma Allen has been writing cooking columns for 30 years and has compiled a family cookbook. Some of her recipes and story excerpts have been included in a recently released e-cookbook,"Cooking By the Book," Visit her web site for more cooking articles: http://homepage.fcgnetworks.net/jetent/mea;
e-mail:me.allen@juno.com. The E-cookbook is available at:
http://www.katywalls.com.)
