Dinner sounds good, can you tell us what was served and how you liked it? 
I am still gulping after this monstrous dinner.
First course, the famous "Lutefisk" with boiled potatoes and Swedish mustard, then we had pork rib, "medister" sausage and "medister meat pieces. For dessert, we had "rice cream".
Here are some recipes for it:
MEDISTER:
Medister Kaker(norwegian /swedish):
Medister Kaker(norwegian /swedish):(minced fat and lean pork)
Enough for 4 peoples:
Use minced fat and lean pork (use 1 kilo (1000gram)) "meat".
In my recipe does it say:
8000gram non-fat-pork and 2000gram blubber shall bee mixed
together.
Here we can by it mixed together from the shop.
Then you have to put it into a bowl and add:
1-tablespoon salt
2-½-table spoon potato flour
About ½ litre (quart) of milk
About 1 teaspoon pepper
About 1 teaspoon nutmeg (grounded)
Some clove or ginger, as you like
Mix it all together hard…. So it is firm (compact) BUT don't use all
the milk at once, you have to try it out and see if you
have to use it all…..
Then you have to make small round balls.
Try to broil just one first and taste it if it has enough spices
and salt.
Fry or broil them in a pan whit a lot of dripping.
You can make them several days before Christmas, and put them in
the freezer.
PORK RIB:
For the pork rib, here is a recipe:
Take a 1 ½ Kilo Rib of pork
Salt and Pepper
Some Butter and water
(You can also use some mustard or garlic if you want to)
2 days before you are "eating" it:
Defrost it,
Take a sharp knife and cut on top of the rind a square pattern,
not so very deep into the rind.
It is helping the rind to be "crisp" when it is roasted.
Smear salt and pepper al over it (if you like it add mustard or
garlic). Then cover it in plastic and put into the fridge,
or another cool place.
The day you are eating it:
Take a fireproof oven plate whit edges: lay the rib whit the "top"
the rind down in the plate.
Add about 2 decilitres whit water.
And cover the form tight whit aluminium foil (so it is al covered.)
Then put into the preheated oven 175 degrees Celsius,
in the bottom in the oven.
Let it be there in 30 minutes.
Take it out and turn the rib so the rind is facing up now.
And don't have any foil on it now.
Put it into the oven and roast until it is finished.
(1 ½ kilo do you use about 1 ½ hour. ½ hour whit the rind down and 1 hour whit the rind up).
It is finished when the meat has reached the temperature 70
degrees Celsius. (Use a kitchen thermometer)
Take it out when it is finished and let it rest a little while
(10-15 minutes).
Then cut it up in suitable sizes and enjoy…
We usually serve it whit potatoes and carrots , and some times mashed pea stu.
RICE CREAM:
(Rice pudding: make so much that it will be around ½ litre
finished rice pudding. I normally use: boil 4 decilitre water and
add 2 decilitre porridge rice, let it boil for about 10
minutes, then add 1 litre milk and let it boil slowly for
about 45 minutes. (It is rice that boils faster in the
shop, but I like this one better) )
½ litre cold rice pudding
2-tea spoon vanilla sugar or 2-3 vanilla drops
1-2 tablespoon sugar
2 decilitre full cream
I usually cook a lot of "porridge" of rice pudding and freeze
down a ½ litre for dessert until lather.
Take out the porridge and have some sugar into it and taste it to
see if it is enough. Then whip the full cream firm.
Then add the cold rice pudding into the whipped cream and mix it
together, add vanilla sugar or drops and taste if it is
enough. Set it cold in the fridge for a couple of hour and cover
it whit plastic.
Sauce:
We use a red fruit sauce, yam or crushed reed fruit.
I normally use strawberries crushed and mixed whit some orange
juice and sugar. That taste lovely.
When you are going to eat it: you take some creamed rice in a
small plate and pour the sauce on top of it.
An easy way to make the sauce is to buy just some strawberry jam, with berries in them and just put the whole thing in a blender. Add some water until you get it more "saucy", this is if you cannot get some good strawberry which we usually dont here in Norway during winter.
