Home » ToStockholm’s Festive December

ToStockholm’s Festive December

ToStockholm's Festive December
ToStockholm's Festive December
Nobel Week 6-12 December

Press Conferences and Lectures will be held during the week crescendoing with Nobel Day on the 10th with the Prize Award Ceremony. Free entrance to the Nobel Museum (10AM – 6PM)

Nobel Week Program

ToStockholm's Festive December
WHAT HAPPENS AHEAD

3/12 – 1st of Advent
On Sunday the 3rd of December count down begins for Christmas. The first candle is lit

10/12 – Nobel Day & 2nd of Advent
The ceremony as well as the banquette can be watched live on Swedish television. The second candle is lit.

13/12 – Sankta Lucia
Don’t miss the candlelit Lucia procession. Check your local church, visit Skansen or snuggle up and watch it on TV with some Glögg.

17/12 – 3rd of Advent
3rd candle is lit.

21/12 – Winter Solstice
The shortest day of the year

24/12 – Julafton
Christmas Eve – this is when the Swedes celebrate Christmas with “Jultomten”

ToStockholm's Festive December
ToStockholm’s Glögg Recipe

  • 1 bottle of red wine (750 ml)
  • 1 pinch cardamom seeds (1ml kardemumma)
  • 1 tbsp cloves (5ml nejlika)
  • 1 cup sugar (2dl socker)
  • Rind from half an orange
  • A stick of cinnamon
  • Blanched almonds and raisins
  1. Poor the wine in to a pot. Crush the cardamom seeds in a mortar and add this to the wine together with the cloves, sugar, orange rind and cinnamon stick.
  2. Warm under slow heat and make sure all the sugar dissolves – do not let it boil unless you want alcohol free Glögg! If you want to spice it up even more, you can add some Vodka.
  3. Pour through a fine strainer into small cups adding some almonds and raisins.
The Nobel Banquette and Nobel Menu
In the basement of the City Hall of Stockholm you will find Stadshuskällaren. This restaurant first opened in 1922 and reopened in 2012 after extensive renovations. Here you can enjoy a unique culinary experience by ordering the 2016 year Nobel menu, created by renowned chef Sayan Isaksson and pastry chef Daniel Roos.
ToStockholm's Festive December
The 2016 Nobel Dinner

Charcoal baked langoustine and scallop,
served with nettles, ramson and pickled winter apples

Quail from Södermanland in black garlic and leek ash
with Jerusalem artichoke, preserved wild mushrooms
and jus of roasted chicken skin and mustard seed

Cloud of sudachi fruit, cloudberry sorbet, miso crumbs
and deep-fried rice paper

Your Nobel Menu will be served on the same tableware, designed by Professor Karin Björquist, that is used at the annual Nobel Banquet. For larger parties they are happy to prepare any of the menus served at the Nobel banquet since 1901 – why not try the same menu that Marie Curie ate in 1911 (she is by the way the only one to receive the Nobel Prize twice)! Check out the menus from previous years:

https://www.nobelprize.org/ceremonies/menus/

The menu is a well kept secret until it is served at the banquette. Here you can order your Nobel Dinner – Smaklig Måltid!

For more information check our website
www.tostockholm.com

or contact:
info@tostockholm.com

Related Posts with Thumbnails

Use Facebook to Comment on this Post

Share