Other food blogging invitees represented the following blogs (in alphabetical order) A Table for Two, chocolatesuze, Citrus & Candy, eatshow&tell, Grab Your Fork, Here Comes the Food and I Am Obsessed with Food. I have a feeling I’ve left someone out so apologies if I have.
This part one of a two part series.
The evening started off with drinks. Jugs of lingonberry (red) and elderflower (the other jug) drinks made from concentrates were served, along with a pear cider (black can in the background) which I’d only noticed towards the end of the evening.
FFichiban had come up with the idea of mixing the lingonberry and elderflower drinks together…
There is a Norse myth regarding the mead of poetry. It starts out with the end of a war between two rival god clans, the Æsir and the Vanir. To seal their truce, the gods spit into a vat and form a man named Kvasir. Though a man so knowledgeable that there was no question he couldn’t answer, he was later killed by dwarves. His blood, mixed with honey, formed the mead of poetry, an elixir that turn the drinker into a scholar or poet.
So, you could say that the spirit of this drink, the mixing of lingonberry (blood) and elderflower (honey), at least in hindsight, and with some artistic license, was based on a truce story.
Did this drink have the properties to confer wisdom or poetry? No, but it did have the power to confer a reduction of thirst in the medium of a tasty beverage. It also drew a gasp or two from IKEA staff who had witnessed what I would have imagined to be a sacrilegious moment.
Helgardh, here I come, eh? At least FFichiban will be there will me to keep me company :)
After a brief introduction and a rundown of the program for the evening, we were given a primer on the cuisine of Sweden by the very knowledgeable Petra. After this rather interesting talk on food (then again almost all talk on food is interesting to me), the opportunity arose to take photos of the Swedish entree platters.
Gravlax (raw salmon cured in salt, sugar and dill), with a honey grain mustard and dill on bread.
Kalles Kaviar (smoked cod roe caviar paste; note the ‘k’) on boiled egg and knäckebröd (rye flour based crisp bread). This sort of open sandwich style arrangement, is typical of breakfast fare in Sweden.
The herring tasting platter, consists of various preparations of pickled Baltic herring, a traditional food of Sweden. In the bowls clockwise from the top-left, knäckebröd råg (round crisp bread), Dillsill (pickled herring marinated with dill), Inlagd Sill (marinated with carrot and onion) and Senapssill (marinated in mustard).
The tube is of Kalles Kaviar, the smoked cod roe paste shown on one of the previous entrees.
Before eating may commence, there is a brief presentation given on a line of frying pans on offer from IKEA’s range, from the light and inexpensive to the weighty and less inexpensive.
Prices range from (at the time of this post) $4.50 up to $65. All frying pans on offer have some form of non-stick coating.
With the brief presentation and handling of the frying pans out of the way, we were free start with the feasting.
How did the entrees taste? Well, unfortunately you’ll have to wait for Part two of A Taste of Sweden – IKEA Food Blog Event to find out. Part two will also cover the main, desserts, giveaways and events after A Taste of Sweden.
If you can’t wait for Part two to get yourself a frying pan, address and contact details for IKEA can be found here.
Stay tuned, or whatever ever the blog reading equivalent is :)
Edit: Follow on to Part Two…