One of my absolute favourites is the Norewgian traditional dish Pinnekjøtt.
Here is how Wikipedia describes it:
Pinnekjøtt is a main course dinner dish of lamb or mutton. Pinnekjøtt is a festive dish typical to Western- and Northern Norway, served with puréed turnip and potatoes, beer and akevitt.... ...The preparation of pinnekjøtt uses a traditional method for food preservation utilizing curing, drying and in some regions also smoking as means of inhibiting the growth of micro-organisms. Although lamb is today available fresh or frozen all year round, pinnekjøtt is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat.
Before cooking, the racks are separated into individual ribs by cutting a sharp knife between the bones. The ribs must then be soaked in water in order to rinse out the salt and reconstitute the meat. Today pinnekjøtt is available in most supermarkets before Christmas, smoked or unsmoked, ready cut and sometimes also soaked, ready for cooking
If you want to learn more, here is a link.
|Journaling: You know it's close to Christmas when you smell Pinnekjøtt in the house.|
Some close up photos:
|Patterned papers: MME, Studio Calico. Aplha: Websters pages|
Buttons, tiles, twine & silver embellies: unknown. Tabs/cards: Chic Tags
My source for inspiration is this CSI case file:
Evidence: Mosaic, silver metallic accents, border punch
Testimony: Document something kitchen related
What's you favourite dish during this season?