The holiday season is special all around the world, and sometimes it’s fun to peek beyond our own traditions—whether that’s serving up pumpkin pie next to a pink beet dessert salad or swapping cranberry sauce for something similar made with lingonberries. This year, why not look north for some inspiration where snowy days are way of life vs. mostly a season of festivals?
Nestled under the shimmering Northern Lights in the wilds of Lapland, Finland is officially recognized by the world as Santa Claus’s hometown—complete with his very own post office in Rovaniemi, where over 30 million letters arrive each year from hopeful children worldwide. Santa seekers can take the Santa Claus Express train from Helsinki, catch a sleigh ride with reindeer, and bring their wish lists direct to the big man himself for consideration!
During the winter holidays, Finns embrace joulu (the Christmas season) with heartwarming traditions: sipping steaming glögi (spiced mulled wine with almonds and raisins), relaxing in wood-fired saunas before diving into frozen lakes, and gathering for candlelit feasts that stretch from Christmas Eve through Little Christmas on January 6. It’s definitely an experience worth adding to your “must try” list of adventures…
These four simple, soul-warming dishes bring that same Nordic glow to your table—and if you’re craving more Finnish flair, swing by our “Ask a Chef – Thanksgiving Edition” feature, where Chef Elias Hawthorne weaves his wife’s family recipes into classic American holiday sides with patriotic pride.
Quick Glögi (Mulled Red Wine)
Ingredients
- 1 bottle Red wine (or non-alcoholic blackcurrant juice for kids)
- 1 cup apple juice
- 2 tbsp sugar
- 1 stick cinnamon
- 5 cloves
- 1 tbsp orange zest
- 1 handful raisins
- 1 handful almonds
Instructions
- Heat all ingredients in a stock pot until simmering.
- Simmer 5 minutes (don't boil – keeps the alcohol gentle)
- Ladle into mugs; drop in 2-4 raisins and 2 almonds each (optional)
Notes
Porkkanalaatikko – Finnish Carrot Casserole
Ingredients
- 2 lbs carrots (peeled, sliced)
- 3/4 cup rice (cooked, leftover is fine)
- 1 cup milk
- 2 tbsp maple syrup (or dark syrup)
- 1 tsp salt
- 4 tbsp butter
Instructions
- Boil carrots 15 minutes; mash if desired.
- Mix in rice, milk, syrup, salt.
- Spread in buttered dish; top with a few butter pats.
- Bake 350°F for 50 minutes until set and edges brown.
Notes
Lanttulaatikko – Finnish Rutabaga Casserole
Ingredients
- 2 lbs rutabaga (peeled, cubed)
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1/4 cup molasses (or dark syrup)
- 1 tsp salt
- 1 pinch nutmeg
- 4 tbsp butter
Instructions
- Boil rutabaga in salted water 20 minutes until fork tender; drain and mash.
- Stir in cream, syrup, salt, nutmeg.
- Pack into a buttered 8×8 dish; top with breadcrumbs; dot with butter.
- Bake 350°F for 45 minutes until deep golden.
Notes
Rosolli – Finnish Beet & Potato Salad
Ingredients
- 3 beets, medium (boiled, peeled, diced)
- 3 potatoes, medium (boiled, peeled, diced)
- 2 apples (diced)
- 3 carrots (diced)
- 1 cup whipped cream
- 1 tbsp beet juice (from can or boiled beets)
- parsley (optional, for garnish)
Instructions
- Toss beets, potatoes, apples, and carrots in a bowl.
- Fold whipped cream into beet juice for pink color.
- Fold cream mix into veggies.
- Chill 30 minutes.
- Garnish with parsley (optional) and serve.
Notes
