Julefrokost with Modern Wifestyle

Julefrokost in Denmark (Julebord in Sweden, Norway and Finland and Jólahlaðborð in Iceland) is a holiday tradition that gathers friends or people with ties through work, clubs and organisations for a daylong smorgasbord fete. A Christmas lunch or dinner, generally held on Friday or Saturday in the period from late November to late December, can often include music and dancing. The merriment usually continues into the early hours of the morning after. The entire country joins in the celebrations, with trains and buses running all night and police on special lookout during the julefrokost season.

Originally, the Julebord belonged to Christmas itself, i.e. the period from Christmas Day and onwards.

One of the most famous desserts served at Julefrokost is risalamande, a cold rice pudding made with chopped almonds, vanilla flavouring and copious amounts of whipped cream, served with cherry sauce. A whole almond is put in the bowl and the one who finds it wins a present. The trick is to not let other diners know that the almond has been found so everyone will eat until the pudding is finished, no easy feat considering the savouriness of it!

The julefrokost menu

Other dishes include different kinds of herring, potato dishes, red cabbage slaw, cold meats and fish, different fruit desserts and pastries and, of course, plenty of alcohol.

A great addition to the menu for those who wish to try their own julefrokost is this delicious Pumpkin Spice Latte from Modern Wifestyle.

Julefrokost

PUMPKIN SPICE LATTE

Makes 2 lattes

INGREDIENTS

2 tbsp. pumpkin puree*
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1 tbsp. malt syrup (or brown sugar)
1/4 tsp. vanilla extract
2 dl (1 cup + 5 tbsp.) milk (I use 2%)
2 shots espresso
whipped cream (optional)

DIRECTIONS

1. In a saucepan heat pumpkin puree, spices and sugar until thick and sticky.
2. Add in the milk and vanilla while whisking. The mixture should be warm, do not let it boil.
3. If you want your milk to be frothy give it a spin in the blender while it’s steaming hot.
4. Brew the coffee, top off with pumpkin milk. Add whipped cream on top if you like.

*Read the recipe for homemade pumpkin puree in our Christmas Issue below!