Scandinavian

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too.

Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

(Swedish Rye Bread) A popular offering on the smorgasbords of Minnesota and Wisconsin, this bread has a clean-tasting combination of spice and sweetness that is characteristic of so much Scandinavian cooking.

This moist sweet corn bread is a nice addition to breakfast, lunch, or dinner.

This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday.

A delicious treat from Aspa Herrgård. If you don't want to caramelize the top in brûlée style, just sift powdered sugar over the tart before serving.

This recipe was created to accompany other canapés: Shrimp Canapés, Pickled Herring Canapés and Smoked Mackerel Canapés.

(Savory Sandwich Torte) A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

Norwegian men have taken to cooking for fun, and this excellent luncheon entrée is from Derek Blixen, manager of the Pan American World Airways Oslo office.

A luscious ending to a superb dinner. This three-layer cake has a whipped cream frosting that's spiked with brandy and molasses.

The long cooking time makes this lamb meltingly tender. Offer noodles alongside.

The children of Jean Garry, wife of editor-in-chief William J. Garry, may have left home, but they come back at Christmas for their favorite bread. The recipe was given to Jean by her mother (who isn't Swedish, but never mind). The bread which is lightly flavored with aniseed and orange, makes great toast for stocking-searching time. Sometimes Jean bakes the loaves in nine-inch aluminum pie tins. After they cool, she puts the breads back into the tins and wraps them up in colorful cellophane for gift giving.

Serina Kaker "When a good friend went out of town, I volunteered to water the plants in her apartment, and my reward was helping myself to the Christmas cookies, all nicely stored in a tin," says Jane A. Van Pelt of Alexandria, Virginia. "Well, they were delicious and had completely disappeared by the time my friend returned. She told me that the recipe had come to her through her Norwegian roots and was a favorite in her family. Now these cookies are a holiday favorite in our family, and I hope they will be shared with many others."