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A Finnish Casserole Christmas
| Article
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15431 |
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Section : |
LIFE
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| Issue
Date : |
12 / 1989 |
392 Words |
| Author
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Eloise Paananen
Eloise Paananen is a food and travel writer based in
Washington, D.C. |
Imagine the pleasure of preparing Christmas casseroles two or three days before they are needed, then storing them in a cool place and reheating them until they are piping hot just before serving family and guests. This happens annually in Finland, where despite today's affluence and sophistication, a country tradition of down-home cookery remains. And wonder of wonders, Finnish casseroles improve with reheating.
Finland's Christmas season begins with the first Sunday in Advent; but as early as October, office parties are planned, and women's organizations begin work on their charity bazaars. Evening Pikkujoulu (Little Christmas) parties, a tradition since the 1920s, are like American office parties but considerably more dignified. Wonderful buffet tables offer freshly salted salmon sandwiches, Finnish cheeses, and other smorgasbord delicacies. Ginger cookies and pastries, the finishing touch, are served with native berry punches and hot coffee.
At sunset on Christmas Eve, families go to the churchyard, where services are often held around five o'clock. Candles are placed on graves, or sometimes a wreath (but most families have already done this on All Saints' Day). Thousands of candles shine across the snow of the graveyards where fallen soldiers are honored. A guard of honor stands with drawn swords by the large cross dedicated to the memory of fallen comrades. In Helsinki, army officers and representatives of various social organizations stand guard by the tomb of Marshal Mannerheim, the hero who successfully defended Finland against the Soviet Union during World War II. Usually a hymn or two is sung, including Luther's "Ein feste Burg." For many Finns, this is the most serious moment of the holiday
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