Sankta Lucia
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Scandinavia
Forum Discription: Where people live to eat.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4925
Printed Date: 26 March 2026 at 20:33
Topic: Sankta Lucia
Posted By: TasunkaWitko
Subject: Sankta Lucia
Date Posted: 14 December 2017 at 09:36
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December 13th is the feast day of Saint Lucia of Syracusa, known in Sweden as Sankta Lucia. Her story has been well covered elsewhere in the forum (see links below), so no need for that; however, as "Lucy" is one of the very few saints that both sides of our families have in common (The Beautiful Mrs. Tas was raised in a Roman Catholic home, and I was raised in a Lutheran home), it is a day that we both look forward to. The fact that my grandfather's mother was Swedish enters into the picture, as well. Our family has gotten into the habit each year of commemorating this day with a Swedish supper; for no particular reason, this supper always revolves around the same ingredients: potatoes, onions, leeks and a cream sauce, centered around a dish made from ground beef (or beef and pork). Simply seasoned with salt and pepper, these ingredients invariably end up in one of three forms: http://foodsoftheworld.activeboards.net/potatis-korv-fr-sankta-lucia-och-julafton_topic2970.html - Potatis Korv http://foodsoftheworld.activeboards.net/kttbullar-swedish-meatballs_topic80.html - Köttbullar http://foodsoftheworld.activeboards.net/frsrullader_topic887.html - Färsrullader In a very real way, these three dishes are all variations on nearly exactly the same theme, and all are delicious. The Färsrullader is probably my sentimental favourite, but all are great for this time of year. This year, Sankta Lucia joined us for Köttbullar in our "traditional" leek-and-cream sauce, which started out several years ago as an improvisation and has ended up a treasured favourite in our home. The Beautiful Mrs. Tas wanted mushrooms added this year, so they were included, as well. These photos aren't very good, but here is the beginning:  I normally use heavy cream for the sauce; however, we didn't have any in the house, so I made do with a combination of sour cream and half-and-half. I considered adding a slight dollop of mustard, but my youngest son objected and ultimately I do believe he was right to do so, as it would probably have thrown the dish out of balance with the sour cream. Here is how the meatballs looked right before serving:  It was quite good, but I like the version with the heavy cream just a little better, as it carries the leeks very well. Nevertheless, the entire family enjoyed this meal, as I did, and it made the evening a very good one. With winter fast approaching, I urge any and all to give these simple meals a try. You just might find a new tradition waiting for you! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |