In 1980 the Scandinavians did something a little different from the approaches used by the Irish and Ukrainians.
Instead of two pavilions about the same country, or two pavilions representing two different locations in the same country, they decided to present a pavilion focusing on one country, Sweden, and another pavilion giving a small taste of Iceland, Denmark, Finland, Sweden and Norway.
A cultural smorgasbord, so to speak.
The Swedish pavilion was at the Vasalund retirement home at 5429 Roblin Boulevard, and was sponsored by the United Swedish Canadians.
Along with displays of ethnic costumes, handicrafts and artifacts, there were demonstrations of rya making, Dalamoining and straw weaving.
They had trays and other household items that had been decorated with rosmålning, which is called rosemaling in Norway.
I still have a couple of trays and a cutting board we had bought there, and they are quite pretty.
There were folk dancers, songs, and a live band to provide music for dancing.
The Smorgasbord table was laden with hot and cold dishes, sandwiches, coffeecakes, waffles and cookies.
And then there was the The Scandinavian Pavilion, which extended a hearty Velkommen, Terve Tuloa, Välkommen and Velkominn to all!!
It was sponsored by St. Stephen’s Lutheran Church’s Action 70’s Group and was set up in the St. James Civic Centre.
That was quite a busy place that week, packed with folk songs and dances.
The lineup was: Iceland on Monday, Denmark on Tuesday, Finland on Wednesday, Sweden on Thursday and Norway on Friday.
Sunday and Saturday featured entertainment from all five countries.
They presented Lila Platt, the Songbird of the North; the Vopnfjords and Hecla Chorus of Islandingadagurinn fame, the New Iceland Choir, Saga Dancers, and Kris Bjornson.
There was a Norwegian Folk Dance Group from Minneapolis on Friday and Saturday.
Each night’s menu depended on the featured nation.
There was also a “Tasters’ Table” of snacks from all five nations: Vinatertas, Rullesill, Rullupyisa, as well as a smorgasbord and many pastries.
The Scandinavian Pavilion will be open during Folklorama this year.
It’s still a great way to visit a few countries at one time.
The cream and milk mixture for the Janson’s Temptation depends on how much fat you want in your recipe.
The Scandinavian Pavilion had this hint for the meatballs:
Form meatballs the easy way by wetting a teaspoon in a glass of cold water and rolling them in the palm of your hand.
Butter a baking dish.
Peel, rinse and cut into thin strips
5 - 6 medium potatoes
You’ll need 4 Cups of thin strips.
Leave the strips in cold water until needed.
Before using wrap strips in paper towels to get the water out.
Peel and slice thin
2 - 3 onions
You’ll need 2 Cups of thin slices.
Combine in a small dish
1 Tablespoon fine dry breadcrumbs
salt and ground white pepper to taste
Preheat oven to 400º F
Heat in frying pan
2 Tablespoons butter or margarine
Sauté the onion slices
Spread the slices in the prepared baking dish.
Evenly distribute on top of the onion slices
10 - 12 anchovy fillets (Swedish or Norwegian, of course)
Cover with the dried potato strips.
Sprinkle the bread crumb mixture over the top and dot with
2 Tablespoons butter or margarine
Bake 15 to 20 minutes.
Reduce heat to 350º F
Remove the baking dish from the oven and pour over the potatoes
2 - 3 Tablespoons brine from the canned anchovies
1 - 1 1/2 Cups cream and milk
You want the level of the liquid to be even with the potatoes.
Bake 45 minutes until golden and the liquid is almost absorbed.
Kjotkaker (Norwegian Meatballs and Gravy)
1 small onion
You want 6 Tablespoons chopped onion
Melt in a large frying pan
2 Tablespoons butter
lightly fry the onion.
This can be added to the meat mixture, or you can set it aside for the gravy, or you can use some in each.
Place in a large bowl
1 pound ground beef
1/4 pound ground lean pork
1/2 Cup soft bread crumbs
1 egg, beaten
1/2 Cup milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Mix together and form into 1-inch balls.
Brown them in a large fry pan over medium heat, and keep rotating until they are browned on all sides.
Remove the meatballs to a dish and make the gravy.
Add to the fat in the pan
3 Tablespoons flour
1 teaspoon sugar
salt and pepper to taste
Heat until the mixture thickens, then remove from heat and stir in
1 Cup water
Heat 5 minutes, stirring, then add the meatballs.
Simmer for 5 minutes over low heat.