FIGURES
SEASIDE PEACE
Charlotte Lynggaard
Spice Cake (Krydderkage)
FEAST
LAVISH VIBES
Camilla and Sophus Gether
Rice Pudding (Risengrød ) and Almond Rice Pudding (Ris à l’amande)
DECORATIONS
FLAWLESSLY AWESOME
Mette Beck Adsbøl
White Mulled Wine (Glögg) and Southern Jutland Cookies (Sønderjyske fedtkager)
GIFTS
PAPER POETRY
Amanda Betz
Gold-dusted Confectionery
TREES
COLOUR COURAGE
Nadia Lassen
Gluten-free Vanilla Cookies (Vaniljekranse)
CALENDARS
FAIRYTALE FLAIR
Violise Lunn
Warm Orange Wine and Hedgehog Confectionery
DRINKS
Clearly, you do not need to use wrapping paper. The alternatives are so attractive. After all, it’s usually ripped up, discarded and thrown away seconds after the package is opened. Of course, it does rather mean that the presents you give can fit into boxes. Camilla has managed that. Within these parcels are sustainable gifts, such as cinema gift tokens and other experiences, books, and vintage earrings etc.
A delectable platter of Lucia rolls “lussekatter” stands in the kitchen. They are Swedish saffron buns, twirled into S shapes, with the loops wound in at the end. Celebrating Santa Lucia on the13th December with these sweet, soft and golden buns, is simply not one to miss.
“I have grown up with the Christmas tree as a pivotal part of our Christmas. Now however, I have chosen to say goodbye to this tradition. It’s hard to reconcile the fact that a tree has to die just because it has to stand in my living room for a few days, then be thrown away. And with regards to presents, I wrap them in brown paper or newspaper, and then decorate them playfully and beautifully with things like recycled silk ribbons, old Christmas ornaments, toys, and pickings from the forest. I don’t use tape. Everything is put together with a glue gun.” SHANE
Camilla also selects new ornaments every year, from Christmas markets abroad, or boutiques in Copenhagen, gradually widening her collection. There is a special place in her heart for antique birds. Once the branches are decorated with baubles, stars, pinecones, birds and cut out figures, they are neatly hung in the window sills.
As December progresses, the Christmas tree takes up residence in its usual place in the bay window, which is wallpapered with a familiar little pattern “polka squares” a playful interpretation of the classic polka dot. The tree is charmingly decorated and here, in a little hiding place, sits an elf “nisse” - knitted many years ago by Camilla’s grandmother. She also made the nisse family, nonchalantly occupying the Børge Mogensen Spanish Chair.
RICE PUDDING AND ALMOND RICE PUDDING
RISENGRØD AND RIS À L’AMANDE
The Gether family has a tradition of eating rice pudding on the 23rd December, what we Danes call little Christmas evening (Lillejuleaften). They eat it with butter and cinnamon sugar.
Serves 4-6
For rice pudding you will need:
180g short grain rice
1l full cream milk
3dl water
1 quality vanilla pod
75g castor sugar
A pinch of salt
Rinse the rice well and bring the water and rice to a boil in a thick-bottomed pan. Cook the rice under even heat, stirring for about 2 minutes. Add the milk and bring to a boil on a high heat, stirring constantly.
Split the vanilla pod and scrape out the grains. Add it all into the rice, with sugar and salt. Simmer on a low heat for about 4 minutes. Stir regularly. Remove the vanilla pod.
Put a lid on the pudding you are saving for your ris à l’amande, and place it in the refrigerator until it is cold. Preferably overnight.
For ris à l’amande you will also need:
100g blanched almonds
4dl whipping cream
Amarena cherries
Cook, peel and roughly chop the almonds. Whip the cream until it forms soft peaks. Gently fold the chopped almonds and whipped cream into the rice pudding.
Refrigerate for another three hours. For those who have the almond gift tradition, push one whole almond into the pudding. It should be well hidden.
Serve with warm and cold Amarena cherry sauce, and a generous glass of port.
GOLD-DUSTED CONFECTIONERY
You will need:
Dark chocolate
Nougat
Marzipan
Dried mango slices
Fresh cranberries
Almonds
Gold and raspberry dust
Candied violets
Melt the chocolate and blanch the almonds. Slice the marzipan into delicate triangles. Layer them like small sandwiches, and decorate with the almonds, fresh cranberries (which although pretty, can be quite bitter) and candied violets. Dribble some of the dried fruit in melted chocolate, then decorate with gold and raspberry dust.
Illustrating a series of stunning Nordic interiors in winter settings, The Christmas Season invites you to share in the winter festivities of 12 creative and gifted Scandinavians. Some are elegantly minimalistic in their décor, while others are more flamboyant and colourful, but all are distinctively Nordic.
This beautifully designed book dedicated to the festive highlight of the year offers ideas for table settings, gift wrapping, sustainable decorations, and tempting recipes for traditional Christmas delights. Along the way, the author delves into the myths and legends behind many Nordic Christmas traditions.
Whether you are a big Christmas enthusiast or just want to decorate a bit during the festive season, The Christmas Season will inspire you to create beautiful and imaginative décor by bringing nature into your winter living space.
