Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂

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Small Chicken Pâtés / Små Kyllingposteier

A classic Christmassy buffet pâté from “Forretter” (Starters)
published by Hjemmets Kokebook Klubb in 1982.
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As I’ve mentioned before, Scandinavian Christmas buffets are serious stuff, copious dishes and nothing but the best. These chicken pâtés would fit right in on such a buffet.

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Cured Beef / Gravet Oksekjøtt

A traditional curing recipe found on grytelokket.com112_gravet oksekjøtt_post

In the old days, curing  meat was a virtue of necessity, while it is today generally considered a delicacy. Many believe that curing meat is difficult, but it is actually a much easier process than most imagine. With this recipe for cured sirloin of beef and mustard sauce you can try for yourself.

My brother in law, a very skilled cook, makes a wicked cured beef for Christmas every year and serves it with cherry tomatoes, fresh dill and horseradish sauce. For me it is one of the absolute culinary highlights of Christmas season.

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