Seosonal dishes October-December

October

In October, vendace, whitefish and Baltic herring provide roe for the gourmets' tables. Red Finnish caviar is one the best in the world. Elk shooting parties get together for the hunt, the hounds eagerly awaiting the chase ahead. The autumn lamb and cabbage stew is particularly tasty. The season's Sunday roast is lamb, slowly cooked at home or ready bought.

November-December

November marks the beginning of the dark season, but also anticipation of Christmas. Already in November you might spot revellers celebrating pikkujoulu, little Christmas, a party often paid for by employers, in anticipation of the indulgences of Christmas. December is a time for friends. Open-house parties are held to taste glögg, a spicy drink made of red wine and blackcurrant juice. Restaurants serve the season's dishes and friends and business colleagues show their gratitude for the past year by inviting each other for a pre-Christmas lunch. Christmas buffets serve herring, salmon, ham, sausages, patés and casseroles. And then there is lutefish, salted cod served with a thick béchamel sauce, melted butter and potatoes. Traditional Christmas pastries often have prunes as an ingredient, or a filling of prune jam. Rice porrage with ploome creame is also put on the Christmas table. Another traditional Christmastide treat that fills the kitchen with its spicy aroma is gingerbread (Tanttu, 2001).