Icelandic Christmas recipes

Since the holiday season in upon us I decided to gather together all the Christmas recipes I have published on this blog. I chose to do it this way rather than repost them because the comments get lost when reposting. I plan to make this an annual post, with new recipes added as they come along, so if you have comments, please comment on the recipes themselves, unless you don't mind if your comments go missing every time I repost this list.

So here they are, starting with the Christmas dinner dishes:

Starters or desserts:

Main dishes:

Side dishes and accompaniments:

Cakes and cookies:


Sonja said…
Takk, takk. Þetta er frábært. Gott að hafa svona samantekt.

Veistu nokkuð afhverju gyðingakökur heita þessu nafni. Það er ákveðin írónía að borða gyðingakökur á jólunum!
Bibliophile said…
Ég hef stundum velt þessu fyrir mér sjálf, en hef enga skýringu. Það er auðvitað hugsanlegt að upphaflega uppskriftin sé komin frá gyðingum.
Janice said…
I really like your recipe for the slow cooked Roast Lamb. I work with Better Recipes and am focusing on Christmas recipes. This Roast Lamb sound perfect. For some great ideas for Christmas recipes, from appetizers to desserts, check these out Christmas Recipes
Anonymous said…
I found your website when I was searching information about Iceland. My daughter and I will be visiting Iceland at the end of March. I'm particularly interested in finding out where to buy the leaf roller in the Reyjkavik area since I definitely want to buy one while I'm there. Also, any suggestions you have regarding inexpensive souvenir ideas would be great.

Bibliophile said…
Edie, you can get leaf bread rollers from a shop called Kokka, which is situated in the main shopping district on Laugavegur 47, and also from Búsáhöld which is situated in the Kringlan Mall, and they may be available from other shops as well. Incidentally, look in Búsáhöld first, because Kokka is famous for being very expensive.
Anonymous said…
Mmm. I ate at a jólahlaðborð two weeks ago when I was in Iceland. We also had smoked trout and geysir-bread, plus raw lamb, reindeer meatballs, goose, turkey, herring in banana cream sauce (really), and of course lots of Egils Gull to wash it down with!
Anonymous said…
Thanks! I've gotten a few ideas from your site that will help me on our trip. On your cookbook review, you said Cool Cusuine and Cool Dishes are both good cookbooks - any preference out of the two? I'll definitely want to pick up a cookbook so I can share some of the dishes we eat where there with our family when we get home. Looking for more regular dishes, than exotic dishes.
Bibliophile said…
Anon, sounds like you enjoyed it very much! (The Icelandic Christmas buffet is somehting I really should write an article about).

Edie, they are both good, but Cool Cuisine has more recipes. Cool Dishes is more of a beginner's guide to modern Icelandic food. However, if I was to recommend an Icelandic cookbook for the serious cook, it would be Icelandic Food and Cookery by Nanna Rögnvaldardóttir, published by Hippocrene Books and available on and in some Icelandic book shops. It has more recipes, some of them the same as the other two books, but doesn't have any photographs that show what the dishes are supposed to look like.
Bibliophile said…
Sonja, ég kíkti í Matarást, og Nanna Rögnvaldar segir eftirfarandi um gyðingakökur: "Nafnið er þýðing úr dönsku, jødekager, og í matreiðslubók maddömu Mangor frá 1836 eru tvær útgáfur af kökunum, svo að þær hafa þá verið alkunnar í Danmörku. Kökur af þessu tagi munu eiga rætur að rekja til gyðinga, sem bökuðu þær og seldu, og er nafnið af því komið."

Held ég snúi þessu snöggvast og bæti því við uppskriftina.

Popular posts from this blog

Hangikjöt - Icelandic smoked lamb (instructions)

How to cook a whale

Harðfiskur – Icelandic hard (dried) fish