Julafton

Swedes celebrate Christmas on Christmas Eve, just like our Cuban neighbors in Miami. I went over to Gudran's for it. Also there were her two daughters, her aunt and uncle, her brother (or was it cousin?) and Kerstin (another tango dancer).

It started at 11am. We met there and took a walk around the Botaniska Trädgården (Botanical Garden). After a while we had fika in the gazebo. At least that's what I would call it. The Swedish name is "lusthus pavilion", which directly translates as "pleasure-house pavilion", which makes me think of Coleridge's Kubla Khan. According to various English dictionaries, gazebos are supposed to be open or perhaps screened in. Doing research now I found only one "unique in being fully double glazed." And it's a Finnish BBQ. I'm going to call it a "gazebo acclimatized to Sweden." A pavilion is any sort of outbuilding so that's probably the correct term.

We headed back to Gudrun's, and after a bit I made a small lunch. My family's tradition for Christmas Eve supper is an Ecuadorian soup called locro. That link talks about Argentinean locro, which is a different type. For pages more about Ecuadorian locro see here and here.

It's always been tricky getting the right cheese for it. In Miami Mom used queso blanco, which was "white cheese" that was cheap and easy to get. It needs to be something that melts nicely when warmed up, and has some taste to complement the potatoes. It's possible to buy queso blanco elsewhere in the US but it's really expensive, so I've been using Christy's suggestion of Monterey Jack. Which I can't get in Europe.

Last year I was in Leipzig at J&J's for Christmas and I made locro for Christmas Eve. South Africans, like most Americans, celebrate on Christmas day so that worked nicely. Johann and I went to a cheese store at the central train station (largest station in Europe). I walked around and picked up cheeses until I found two which looked and felt right. One worked out much better than the other, but I can't remember which is which. I made it again when I visited last November. We went to the same place and again, I can't remember what we got. Perhaps gouda this time? Whatever it was, it worked out.

Some time in early fall I tried to make it here in Sweden, which has its own cheeses. I tried "prästost" but it didn't work out right. It melted too easily. A few days before going over to Gudrun's I tested Herrgårdsost (långlagrad mager, to be specific. According to the Swedish page it's an Emmental cheese.

I tried it. While I was boiling the potatoes I nibbled a bit of the cheese. Mmmm, I could tell the taste was going to be a good fit. It melted nicely. Yes, Herrgårdsost is a winner! So Mom, Christy? Want to try an Emmental next time?

It was a success at Gudrun's as well. Very much enjoyed. I also brought a couple of avocados, which Mom likes with her soup, but they weren't that ripe even after waiting a couple of days and I don't think it added anything. The chives (gräslök - "grass onion") were a good addition.

In case you're wondering about the recipe, it's not really fixed. Chop potatoes into bite sized pieces. Boil. While it's boiling, cut the cheese into small cubes. Once the potatoes are done, drain. Add whole milk until the potatoes are nearly covered. Heat (after all, the milk was cold). Remove from heat. Add cheese. Add salt and pepper to taste. Don't ask me about the proportions, I eyeball it each time. Maybe 2 or 3 times the potatoes by weight to cheese?

For a light lunch for 7 (one was lactose intolerant) I used 12 potatoes, 350g cheese, and 500ml mjölk. Roughly.

Here's the instructions in Swedish, which I wrote up for Gudrun

Skala och skära potatis i bitar. Koka. Medan du väntar, skära osten i bitar. Häll av vattnet. Tillsätta tillräcklig mjölk för att närmast täcka potatis. Värma soppan (eftersom mjölken var i kylen). Ta den av spisen. Tillsätt ostbitar och kyrdda med salt och peppar. Jag tycker bäst om att äta med gräslök. Min mamma föredrar avocado. Majs skulle passa jättebra med. Men se på de där sidorna för andra variationer.

It might be nice next time to try with a bit of corn (like a corn chowder) or some bell peppers.