It's Kräftskiva time...Right now the Kräftskiva/Crayfish party season is in full swing in Sweden. The crayfish menu starts on Thursday, August 26 and runs to Saturday, September 18. They will be stocking lots of Swedish Nils Oscar beer, OP Anderson and Skåne Akvavits. The crayfish menu can be ordered for parties down to 4 people, as long as you give them minimum 48 hours notice.
This year the menu features both dill and cumin marinated crayfish, herring with potatoes, smoked salmon canapes, Västebotten cheese with Peter's yard crisp bread and mushroom quiche. You can find the full menu on their website.
To book please write an email to reservations@madsenrestaurant.com - remember to mention you are interested in the crayfish party.
Showing posts with label crayfish. Show all posts
Showing posts with label crayfish. Show all posts
Sunday, 22 August 2010
Wednesday, 12 August 2009
Kräftskiva - The Swedish Tradition of Crayfish Parties
Have you heard about this?
Kräftskiva, or Crayfish Party is a traditional summertime eating and drinking celebration in Sweden. Crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, by law limited to late summer. The celebrations are now a vital part of Swedish summer where dining is usually outdoors and customary party accessories are comical paper hats, paper lanterns and bibs.
Crayfish have been eaten in Sweden since the 16th century. For a long while, only the aristocracy partook of these delicacies, but in the last 100 years, crayfish became a national delicacy and all Swedes began celebrating the occasion. In the mid-19th century, people started eating crayfish as they are eaten today. The very few who have private access, of course, catch their own crayfish. The little creatures are night animals, so fishing has to be done after dark. They are caught in wire traps and the bait is often rotten or raw fish.
A traditional Kräftskiva
The preparation of the crayfish involves the crayfish being boiled in salt water and seasoned with fresh dill — preferably “crown dill” harvested after the plant has flowered — then served cold and eaten with the fingers. Bread, mushroom pies, strong Västerbotten cheese, salads, and other dishes are served buffet-style. Akvavit and other kinds of snaps are served, as well as beer. At Madsen we stock two kinds of Aalborg Akavavit and the Swedish OP Anderson.You eat crayfish cold, with your fingers, and sucking noisily to extract the juices is perfectly acceptable behaviour!
Well, I am going to sample this at Madsen Scandinavian restaurant. Anyone wants to join me?
http://www.madsenrestaurant.com/
Party from August 19 to September 14, 2009. It's £29.75 and includes seven menu items, not just the crayfish, such as handmade smoked salmon canapes, dil marinated crayfish, Swedish Vasterbotten Cheese, New potatoes and mixed leaves, Seasonal mushroom quiche.
Best enjoyed with a shot of O.P. Anderson or Skåne Akvavit, not to forget the refreshing Nils Oscar beer from Nyköping.
Kräftskiva, or Crayfish Party is a traditional summertime eating and drinking celebration in Sweden. Crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, by law limited to late summer. The celebrations are now a vital part of Swedish summer where dining is usually outdoors and customary party accessories are comical paper hats, paper lanterns and bibs.
Crayfish have been eaten in Sweden since the 16th century. For a long while, only the aristocracy partook of these delicacies, but in the last 100 years, crayfish became a national delicacy and all Swedes began celebrating the occasion. In the mid-19th century, people started eating crayfish as they are eaten today. The very few who have private access, of course, catch their own crayfish. The little creatures are night animals, so fishing has to be done after dark. They are caught in wire traps and the bait is often rotten or raw fish.
A traditional Kräftskiva
The preparation of the crayfish involves the crayfish being boiled in salt water and seasoned with fresh dill — preferably “crown dill” harvested after the plant has flowered — then served cold and eaten with the fingers. Bread, mushroom pies, strong Västerbotten cheese, salads, and other dishes are served buffet-style. Akvavit and other kinds of snaps are served, as well as beer. At Madsen we stock two kinds of Aalborg Akavavit and the Swedish OP Anderson.You eat crayfish cold, with your fingers, and sucking noisily to extract the juices is perfectly acceptable behaviour!
Well, I am going to sample this at Madsen Scandinavian restaurant. Anyone wants to join me?
http://www.madsenrestaurant.com/
Party from August 19 to September 14, 2009. It's £29.75 and includes seven menu items, not just the crayfish, such as handmade smoked salmon canapes, dil marinated crayfish, Swedish Vasterbotten Cheese, New potatoes and mixed leaves, Seasonal mushroom quiche.
Best enjoyed with a shot of O.P. Anderson or Skåne Akvavit, not to forget the refreshing Nils Oscar beer from Nyköping.
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