Reykjavík Grapevine - 09.12.2016, Blaðsíða 53

53The Reykjavík GrapevineIssue 18 — 2016 Christmas Food
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You might be wondering: What
are the Icelandic family’s go-to
festive foods for the holiday sea-
son? Or, if you know already, you
may be wondering why we contin-
ue to suffer through these meals,
despite having established access
to fresh produce.
The reasons for this are two-
fold. Firstly, without the means to
grow vegetables that need things
like, sunlight, warmth and shel-
ter, Iceland has historically had
to rely on canned goods to make
vegetable feasts.
Secondly, traditions are com-
pulsive for Icelanders. We must
do things exactly the same, year
in and year out, like vote against
our interests and begrudgingly
complain about the annual Com-
edy Review, aired on New Year’s
Eve.
So here’s a run-down of Icelan-
dic Christmas food traditions ex-
plained, so that you might pass for
someone who knows what’s what
at this year’s Jól buffet.
Fermented Skate
Want to spend Christmas Eve
feeling thankful to be alive? Then
celebrate the feast of St. Thorla-
cius (the 23rd of December) by eat-
ing fermented skate and buttered
potatoes with a group of Iceland-
ers, all pretending that the rot-
ting fish-flesh they’re spooning
into their mouths is delicious, and
that they’re not in fact training
to survive an impending dysto-
pian hellscape. And no, that smell
doesn’t wash out.
Laufabrauð
An elaborate and visually pleas-
ing attempt to class up what is es-
sentially deep fried bread–yum!
Best enjoyed on Christmas morn-
ing, mindlessly eaten on the sofa
while hate-watching ‘Love, Actu-
ally’ and massaging your swollen
ankles.
Hangikjöt
Directly translated, hangikjöt
means “hung meat.” It’s a hunk
of smoked lamb, traditionally
served with potatoes, and a gloopy
flour-based sauce with Ora beans
liberally stirred in. This smoked
meat’s delightful f lavour is a
lucky coincidence. It was cured
to keep during the long Icelandic
winter during days of yore. The
unfortunate side effects of this
salty showstopper include unat-
tractive water retention (take off
those rings!) and in some cases,
the runs.
Ora Beans
They’re called Ora beans, but they
are in fact peas, housed in a yel-
low tin with a design that hasn’t
changed since the 1950s. Ora green
peas are a vital part of any authen-
tic Icelandic “white sauce.” Why?
Because nothing complements
the gelatinous texture of white
goo on smoked meat like grainy,
pale, sun-starved peas with a slip-
pery skin that sticks between your
teeth! Behold how we criticise it,
and yet, it just wouldn’t be Christ-
mas without it.
Jólaöl
Jólaöl, or “Christmas Ale,” is a
highlight of every Icelandic Jól
season. It is, in its purest form,
Icelandic malt extract and or-
ange soda mixed together: sweet,
stout and charming. Each family
has their own recipe, so to pro-
claim one to be “proper” would
be wrong. Instead, we will share
the best method for mixing. Al-
ways pour the malt in first, then
follow with the orange soda while
holding the receptacle at an angle
of about 30 degrees to minimise
head or spillage.
Red Cabbage
It’s cabbage, it’s pickled, and it’s
always there to leave a festive red
stain your shirt.
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Words NANNA ÁRNADÓTTIR Photo ART BICNICK
Icelandic Christmas Foods:
A Guide
Don’t
Get
Fresh
With
Us!
Hverfisgata 12 · 101 Reykjavík
Tel. +354 552 15 22 · www.dillrestaurant.is
Lífið er saltfiskur
#109 Dill is a Nordic restaurant with its
focus on Iceland, the pure nature and
all the good things coming from it.

It does not matter if it’s the
ingredients or the old traditions, we
try to hold firmly on to both.
There are not many things that make
us happier than giving life to old
traditions and forgotten ingredients
with modern technique and our creative
mind as a weapon.
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