Much planning went into the Julbord as we were trying to set some traditions down this first year. Kristina's mother, Sara, usually makes a huge sirloin roast and a mustard glazed ham for Christmas, and you all can imagine what happens at Tanglewood Dr. Since there were only two of us, some compromises had to be made. The meat we decided to use was a hickory smoked ham (Weslie's choice) with a homemade Christmas mustard by Kristina. It was really a great combination, though the ham needed to be smoked in the Pennsylvania winter:
The final Julbord consisted of smoked ham, Christmas mustard, gravlax with lime-cream sauce, fresh limpa, saussicon sec, Sylvia's potato salad, pickles, cheeses, salad, and carrot casserole (morotslåda) and rutabaga casserole (kålrotslåda). To drink we had Coke, since IKEA was sold-out of julmust (although we did get one in November!):
Also, a special thanks to the Ventins for the Tro, Hopp, Kärlek candle holder. We have really enjoyed it!