Christmas Culinary Program

Day 1 (Curing)

Arrival in the afternoon at Mora central station  where you will be collected by minibus and brought to the accomodation in Orsa. Evening meal is served at 18:00 after which we will introduce the program for the 4 days.

Kitchen session 1: During this first kitchen session our chef will show you how to cure some artic charr fish and baltic herring with a variety of flavours.

Scandinavian Cooking Holidays
Scandinavian Cooking Holidays

Day 2 (Charr fishing & Outdoor winter cooking)

  • Early start with breakfast at 7:00: For this day we will be experiencing the wild nordic woods and lakes. After breakfast we will be taking a trip to the wild forest area outside of Orsa. Our guide will be leading us to a lake where the Artic Charr thrive.
    Kitchen session 2: The cooking class on this day will be in the wild over an open fire. We will be showing you some Swedish outdoor food like the kolbulle (Panncake), pinbröd (bread on a stick) and cooked Swedish coffee. Our guide will also show us the best techniques to fish for the artic charr. The conditions require very good clothing and we offer possibility to rent winter thermals as an option.
  • A warm shower will be welcome after this days activities.
  • The evening meal will be a traditional Julbord (Christmas dinner)

Day 3 (Mulled Wine)

  • After breakfast we will take a trip to a local Christmas market which is a special experience not to be missed.
  • Lunch will be taken at a local restaurant near the market.
  • We will arive back at the accomodation after lunch

Kitchen session 3: During this first kitchen session we will be making Christmas Mulled wine (Glögg) together with some of the dishes found on the typical Christmas table (Julbord). The smells and atmosphere from advent and Christmas will all be there. Our chef will also guide you through making these traditional Swedish dishes with raw products from the Dalarna region. Here are some of the Christmas dishes: Janssons temptation (Janssons frestelse), prince sausage (prince korv), beetroot salad (rödbetssalad), red cabbage (rödkål), rice pudding (risgrynsgröt), pickled herring (inlagd sill), Christmas ham (julskinka).

Scandinavian Cooking Holidays
Scandinavian Cooking Holidays

Day 4 (Baking)

  • After breakfast we will take a dog sledding trip
  • Lunch will be eaten at an old style Swedish village (Fryksås)
  • We will arive back at the accomodation after lunch

Kitchen session 4: During this kitchen session we will be making ginger bread (Pepparkaka) and saffron buns (Lussebullar). The smells and atmosphere from advent and Christmas will all be there. Our chef will also guide you through making a traditional Swedish winter dinner with raw products from the Dalarna region.

Day 5  A Swedish winter menu

  • The cooking for today takes its inspiration from the Swedish cook book `A taste for all seasons´. We will be making the following winter dishes:
  • Green pea soup with crisp bread and strong Swedish västerbotten cheese
  • Boiled, salted ox tongue, served with “eggs” of chicken liver paté, wine sauce and pressed potatoes, brussels sprouts
  • Almond shells with friends´red jams and whipped cream topping
Scandinavian Cooking Holidays
Scandinavian Cooking Holidays

Day 6 (Final day)

  • Brunch: We make what in Sweden we call a `brunch´ breakfast/lunch together. Egg, bacon, pancake and prinskorv (Swedish sausage) to name a few.
  • All guests will receive an apron and recipe folder as a memory from the trip.
  • We finish after our brunch. Thoughs requiring transport to the train will be brought to the station in Mora.