It’s been a quiet week here in my little corner of the world, and to my dismay a quiet one on the blog as well. I have spent the entire week sick, and while it hasn’t kept me from working toward essential deadlines, I’ve had to take it easy and also decline invitations for some quintessentially summer events in Seattle (boating? On a sunny summer evening? I can’t tell you how disappointed I was to miss that).
As August nears a close and I reflect back on the summer, however, I have to say that it’s been a good one. My husband’s MBA graduation, a Midsummer picnic out of town, picking berries and freezing them for special treats as the weather cools down, the majority of dinners eaten outside on the patio, and plenty of writing, recipe development, and recipe testing to keep me inspired–I can’t complain. To top it off, last Friday I hosted a kräftskiva-inspired crayfish dinner for the family, complete with the requisite aquavit and Scandinavian beer.
While my own roots are entirely Norwegian, there are some Swedish connections on my husband’s side, so I enjoyed researching the traditional Swedish crayfish party and holding one of my own.
Kräftskiva–as the parties are called–typically take place in August as a throwback to the times when crayfish were limited to this time of year. Sweden used to be the world’s biggest crayfish exporter, I read in Scandinavian Classicsby Niklas Ekstedt, but now–nearly a century after the crayfish plague there–the country is now the world’s biggest importer. An interesting turn of events, to be sure. Much of the crayfish now comes from China, but that doesn’t stop people in Sweden from going all out and enjoying a Scandinavian feast as festive and abundant as any other.
The menu typically features crayfish cooked in a brine flavored with crown dill, served with a variety of cheeses, bread, flatbread, pickled herring, potatoes, beer, and schnapps (aquavit). We took some liberties with the traditional menu, extending the country of origin for some of our items to neighboring Norway and Denmark (even in Seattle, a distinctly Scandinavian city, we do have limitations in what’s readily available). We also served the crayfish alongside Alaskan salmon, freshly caught by my father-in-law who had just returned from vacation (it’s hard to make a meal out of crayfish alone, after all). I should add that if you don’t know where to find fresh crayfish, I found mine frozen at Ikea last week.
Before August comes to a close, I thought I’d take a moment to share with you my menu from last week, along with links to the recipes that I used. Next year I’ll do it up a little more, adding the crayfish streamers lanterns, and other trappings that traditionally accompany these events. But I have to say, the menu was a success, and people were talking about the event for days.