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I love gourmet cooking! Always have my eye out for ways to blend my native asian recipes with the more traditional finnish recipes, but it's tricky not so much because of the combination of spices (which are so far apart) than the simple fact that my husband is quite picky when it comes to spice.
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My mother-in-law is the overseer in the preparations. I help out in what has become known to me as a traditional finnish christmas meal:
- swede casserole
- potato casserole
- carrot casserole
- liver casserole
- smoked salmon/eel
- salt-cured salmon
- caviar (i think)
- mashed potatoes
- simple salad with olive oil dressing
- christmas cardemum bread
And a ten-kilo ham in the oven the night before. It's real nice to go to sleep and wake up to the smell of ham.
There's a peculiar way of eating the bread, uncommon to most finns. All the juices from the ham is collected into a pot. You take a slice of bread, dunk it in until it has absorbed enough juice, then eat it.
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