Provided by IKEA
As the holidays approach, IKEA invites consumers to celebrate the season during its annual Swedish Julbord smorgasbord on Friday, Dec. 15, 2017 at participating stores nationwide. A traditional Julbord is a highlight of Swedish cuisine, consisting of local and family specialties enjoyed with family and friends.
IKEA is inviting everyone to join the celebration with an all-you-can-eat buffet featuring traditional Swedish dishes. Tickets are available for only $16.99 per person / $4.99 for kids 12 and under, or at a discounted rate for IKEA FAMILY members ($12.99 per person / $2.99 for kids 12 and under).
“The Julbord buffet is at the center of the classic Scandinavian holiday celebration, uniting family and friends alike,” says Peter Ho, IKEA Food Range and Product Developer. “It is a much anticipated tradition in Sweden that we enjoy sharing with customers all over.”
The IKEA Julbord menu includes***:
- Assortment of pickled herring
- Gravad lax with mustard sauce
- Poached salmon
- Hard boiled eggs
- Swedish cucumber salad
- Red beet salad
- Swedish potato salad
- Christmas ham
- Swedish cheeses
- Meatballs with lingonberries
- Sautéed Red cabbage and apples
- Mashed potatoes
- Jansson’s temptations
- Crispbread, thin bread, softbread
- Assorted desserts
- Coffee, tea, fountain beverages
Seating is limited, so those who are interested are encouraged to purchase tickets early at their local IKEA store. To locate and contact the nearest IKEA store for more details, including local seating times, visit the “Store Locator” page on IKEA-USA.com.
Those not able to make it to the event can still partake in the Swedish tradition at home. Visit the Swedish Food Market in IKEA U.S. stores to purchase select items from the Julbord menu, including SJÖRAPPORT salmon, or to explore, find and try ingredients for other Swedish recipes, such as Mustard Glazed Meatballs with Kale Chips and Lingonberry Chutney.
Mustard Glazed Meatballs with Kale Chips and Lingonberry Chutney
Ingredients & Supplies
- 5-6 large green kale leaves, whole
- ½ Tbsp extra virgin olive oil or melted coconut oil
- 1 tsp onion powder
- ½ tsp fine grain sea salt
- 20 pcs of KOTTBULLAR meatballs
- 2 Tbsp canola oil
- Lingonberry chutney
- 2 red onions
- 3 Tbsp + 1 tsp salted butter
- 1 jar of SYLT LINGON lingonberry preserves
- ½ cup honey
- ½ cup coarse mustard
- 2 Tbsp Dijon mustard
- 5 tsp white or sherry vinegar
- Salt and pepper to taste
- Preheat oven to 300°F.
- Remove the stems and tear the kale leaves into 20 pieces, about 2-2.5″ big p/pc. Wash and thoroughly dry the leaves, preferably in a spinner. Gently massage the kale with virgin olive or coconut oil in a large bowl. All leaves should be lightly covered in oil (not soaked). Sprinkle with onion powder and salt and massage some more.
- Spread a layer of kale onto a prepared baking sheet. Bake for 10 minutes then rotate the pan. Bake for another 12-15 minutes until it feels firm and crisp. Let the kale rest for a few minutes to really crisp up. Repeat for the rest of the kale.
- For the lingonberry chutney, peel and cut the red onions into small pieces and fry them in a pot with butter over medium heat. When they are nicely caramelized, add the lingonberry preserves and let it come up to the boil. Keep warm.
- Put all the ingredients for the glaze into a small pan. Stir together over medium heat and let it cook for about 10 minutes until it thickens. Season with salt and pepper.
- Turn oven to 350°F.
- Put meatballs onto a prepared baking sheet and toss with oil. When golden, pour over the glaze and mix well. Turn oven to 475°F and then roast in the oven for about 5-6 minutes, until the glaze has caramelized. Stir 1-2 times while in the oven.
- Place the kale chips on a large tray or serving dish. Put one meatball on every chip. Serve together with the lingonberry chutney and a bunch of small forks or toothpicks.
*** Menu is subject to change due to product availability.