Swedish Påskbord

A World of Easter Delights: Savoring Global Traditions and Flavors

Staff

Apr 6, 2023 — 8 min read

Easter is a time of celebration and coming together with loved ones, and the food we share during this festive season is as diverse as the traditions themselves. From indulgent feasts to simple, homemade meals, the culinary customs surrounding Easter vary greatly across the globe. In this special Easter menu, we embrace the spirit of this joyous occasion by offering a delicious dinner plan that highlights a variety of Easter food traditions.

One such tradition is the Swedish påskbord, or Easter buffet. This sumptuous spread features an array of dishes and flavors that showcase the best of Scandinavian cuisine. A true feast for the senses, the Swedish Easter buffet is a delightful way to honor the season and enjoy time spent with friends and family.

In this blog post, you'll find a dinner menu designed to take you on a culinary journey around the world, from Good Friday to Easter Monday. Each day's meal includes easy-to-follow recipes, complete with both American and metric measurements, as well as preparation and cooking times. So, gather your loved ones and embark on a flavorful adventure as you explore the rich traditions of Easter through food.

Good Friday - Vegetarian Stuffed Bell Peppers

Servings: 4 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients

4 large bell peppers, tops removed and seeds cleaned out
1 cup (200 g) cooked quinoa
1 15-oz (400 g) can black beans, drained and rinsed
1 cup (150 g) corn
1 cup (200 g) cherry tomatoes, halved
1 medium red onion, finely chopped
1/4 cup (10 g) fresh cilantro, chopped
Juice of 1 lime
1 avocado, diced
1 tsp (5 g) cumin
1 tsp (5 g) paprika
Salt and pepper to taste
Olive oil

Instructions

Preheat your oven to 350°F (180°C).
In a large bowl, mix together the cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, lime juice, avocado, cumin, paprika, salt, and pepper.
Brush the bell peppers with olive oil and stuff them with the quinoa mixture.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake for 30 minutes or until the peppers are tender.
Serve warm, garnished with additional cilantro if desired.

Easter Saturday: Swedish-Inspired Buffet

Jansson's Temptation (Jansons Frestelse)
Egg Salad
Pickled Herring (or alternative pickled fish)
Swedish Meatballs
Creamy Beetroot Salad

Jansson's Temptation (Jansons Frestelse)

Servings: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes

Ingredients

2 lbs (900 g) potatoes, peeled and cut into thin strips
2 large onions, thinly sliced
14 oz (400 g) Swedish anchovies or canned anchovy-style sprats, drained (reserve the brine)
2 cups (480 ml) heavy cream
1/2 cup (120 ml) reserved anchovy brine
Salt and pepper to taste
1/4 cup (60 g) butter, cut into small cubes
Breadcrumbs for topping

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
In a skillet, melt a couple of tablespoons of butter and sauté the onions until soft and golden.
Layer half of the potato strips in the baking dish, followed by half of the onions and half of the anchovies. Repeat with the remaining potatoes, onions, and anchovies.
In a bowl, mix the heavy cream and reserved anchovy brine. Pour the mixture over the potatoes in the baking dish. Season with salt and pepper, bearing in mind that the anchovies are already salty.
Dot the top of the dish with the remaining butter and sprinkle with breadcrumbs.
Bake for 45 minutes or until the potatoes are tender and the top is golden brown.

Egg Salad

Servings: 6 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

8 large eggs
1/3 cup (80 ml) mayonnaise
1/4 cup (60 ml) sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
Salt and pepper to taste

Instructions

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover with a lid. Let stand for 10 minutes.
Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and chop them coarsely.
In a bowl, mix the mayonnaise, sour cream, chives, and dill. Add the chopped eggs and mix gently until combined. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving.

Pickled Herring (or alternative pickled fish)

Servings: 6 | Prep Time: 15 minutes | Marinating Time: 24 hours

Ingredients

1 lb (450 g) pickled herring or alternative pickled fish, drained and cut into bite-sized pieces
1/2 cup (120 ml) white vinegar
1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) water
1 red onion, thinly sliced
10 whole allspice berries
10 whole black peppercorns
2 bay leaves

Instructions

In a saucepan, combine the vinegar, sugar, water, allspice, peppercorns, and bay leaves. Bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool.
In a non-reactive container with a tight-fitting lid, layer the sliced onion and pickled fish. Pour the cooled pickling liquid over the fish and onions, ensuring everything is submerged.
Cover and refrigerate for at least 24 hours before serving.

Swedish Meatballs

Servings: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes

Ingredients

1 lb (450 g) ground beef
1 lb (450 g) ground pork
1 small onion, finely chopped
2/3 cup (160 ml) breadcrumbs
1/4 cup (60 ml) milk
1 large egg, lightly beaten
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup (60 g) butter, divided
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) beef broth
1 cup (240 ml) heavy cream
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

In a large bowl, combine the ground beef, ground pork, onion, breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Mix until well combined, and shape the mixture into 1-inch (2.5 cm) meatballs.
In a large skillet, melt half of the butter over medium heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 15 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer, and cook until the sauce has thickened, about 5 minutes.
Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste. Return the meatballs to the skillet and cook for an additional 5 minutes, or until heated through.
Garnish with fresh parsley before serving.

Creamy Beetroot Salad

Servings: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes

Ingredients

4 cups (500 g) cooked beets, peeled and diced
1/2 cup (120 ml) mayonnaise
1/2 cup (120 ml) sour cream
1 small red onion, finely chopped
2 tablespoons chopped fresh dill
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked beets, mayonnaise, sour cream, red onion, and dill. Mix well to combine.
Season the salad with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Easter Sunday - Herb-Roasted Chicken with Root Vegetables

Servings: 4 | Prep time: 20 minutes | Cook time: 1 hour 30 minutes

Ingredients

1 whole chicken (3-4 lbs / 1.4-1.8 kg)
1 lemon, halved
1 bunch fresh rosemary
1 bunch fresh thyme
2 cups (480 ml) chicken broth
1 lb (450 g) carrots, peeled and cut into 2-inch pieces
1 lb (450 g) parsnips, peeled and cut into 2-inch pieces
1 lb (450 g) baby potatoes, halved
2 tbsp (30 g) unsalted butter, melted
Salt and pepper to taste
Olive oil

Instructions

Preheat your oven to 425°F (220°C).
Season the cavity of the chicken with salt and pepper. Stuff the cavity with lemon halves, rosemary, and thyme.
Truss the chicken and place it on a roasting rack set in a roasting pan. Pour the chicken broth into the bottom of the pan.
Toss the carrots, parsnips, and baby potatoes with melted butter, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
Roast for 1 hour and 30 minutes, basting the chicken and vegetables with pan juices every 30 minutes, until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the oven, cover with aluminum foil, and let rest for 15 minutes before carving. Serve the chicken with the roasted root vegetables.

Easter Monday - Creamy Asparagus Pasta

Servings: 4 | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
12 oz (340 g) pasta (such as fettuccine or pappardelle)
1 cup (240 ml) heavy cream
1/2 cup (120 ml) white wine
1/2 cup (50 g) grated Parmesan cheese
2 cloves garlic, minced
1/2 cup (120 ml) vegetable broth
Salt and pepper to taste
Olive oil

Instructions

Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes or until tender-crisp. Remove the asparagus with a slotted spoon and set aside.
In the same pot of boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the white wine to the skillet and bring to a simmer. Cook for 3-4 minutes or until the wine has reduced by half.
Stir in the heavy cream, vegetable broth, and grated Parmesan cheese. Cook for an additional 3-4 minutes, stirring occasionally, until the sauce has thickened.
Add the cooked pasta and asparagus to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
Serve immediately, garnished with additional Parmesan cheese if desired.

And there you have it, a delightful Easter menu that brings together global culinary traditions and flavors. To make the celebration even more enjoyable, we've selected a few wines that will perfectly complement the dishes we've chosen.

For the vegetarian Good Friday dinner, a crisp white wine such as a Sauvignon Blanc or a Grüner Veltliner will work wonderfully with the rich flavors of the Spinach and Ricotta Stuffed Shells.

On Easter Saturday, the Swedish-inspired buffet offers an array of flavors, and a versatile wine that can hold its own with the various dishes is essential. A Riesling, either dry or off-dry, will pair well with the herring and Jansson's Temptation. A medium-bodied, fruity red wine such as a Pinot Noir would also complement the Swedish meatballs and beet salad.

For Easter Sunday's Herb-Roasted Chicken with Root Vegetables, a well-rounded, fruity red wine like a Pinot Noir or a Grenache will enhance the herbaceous flavors and the richness of the roasted vegetables.

Finally, for Easter Monday's fresh and elegant Creamy Asparagus Pasta, a light, crisp white wine such as a Verdicchio or a Sauvignon Blanc will complement the delicate asparagus flavors and the creaminess of the sauce.

We hope this Easter menu brings joy to your table and allows you to savor the diverse culinary traditions that make this holiday special. Happy Easter, and enjoy the feast!