Lucia – Goddess of Light

On December 13th at 7 a.m. every church, school, and business in Sweden is packed to the brim to welcome Saint Lucia: Goddess of Light and her impressive chorus.

Adolf Fredrik's Lucia choir

Lucia has become one of the most loved and celebrated traditions in Sweden and is also celebrated in Swedish communities across the world. This video is from last week at The Shrine in downtown L.A.

Lucia by Carl Larsson

As early as 5 am on Lucia morning the oldest daughter  in the family dresses up in a white gown, a red sash around her waist and a wreath of lingonberry leaves and candles in her hair. She then brings coffee, Saffron buns and Ginger snaps on a tray to her parents bedroom, waking them up singing traditional Lucia songs.

Lussekatter

Lusse Buns Recipe

1 pkg active dry yeast 1/4 c water, warm 3/4 c milk 1/2 c sugar 2 eggs 1/4 tsp salt 1/4 tsp powdered saffran 4 c flour For Brushing: 1 egg, 1 tsp water

Dissolve yeast in warm water and set aside. warm milk add butter to melt. Place all above ingredients in a mixing bowl using 2 cups of the flower. Mix for three minutes using a mixer. Add rest of flower and beat with wooden spoon. Knead dough, adding a little flour for easy handling. Put back in bowl and raise to double. Turned out on floured board and shape into Lussekatter. Let raise on cookie sheet and brush with egg and water mixture before baking. Put a raisin in each curl and bake at 450° for 10 minutes. makes about 4 dozen rolls.

Lucia is a uniquely Swedish tradition and has its roots in an unusual combination of Nordic Mythology and a Saint from Sicily . You can read more about the traditions and origins of Saint Lucia here.

Swedes also like to give Lucia parties in the evening where they serve Glögg, a hot and spicy alcoholic drink that will definitely keep you warm in the cold…You can easily make your own.

Glögg 1 bottle of red wine 1/2 cup of sugar 2 cinnamon sticks 5 cardamom pods 1 dry piece of ginger 10 whole cloves The peal from 2 oranges, skinned almonds and raisins Wash the oranges well and peal off the skin preferably in one long section so they can easily be removed (you can use a potato peeler). Mix the wine and sugar, put the peal and the spices in the wine mix. Heat it slowly and be careful not to boil since the alcohol will disappear if you do. Heat for at least an hour and remove the spices and the peal according to taste.

Pour the Glögg back into the wine bottle or another bottle and add your own label. These home made Glögg bottles are often given away as gifts as many families has their own secret recipes. I found this great picture of Mommin troll Ginger Snaps from www.acatinthekitchen.com

You might recognize these Mommin troll characters from our Arabia china selection at Huset…

Enjoy!