Front: Janice made a delicious potato gratin called Flødekartofler, which I think is actually Danish, but oh well. It was yummy!
Our lovely hostess, Katie, made the ubiquitous cucumber salad that is served with everything in Sweden.
Kathy made potato dumplings filled with bacon and onions called kroppkaka.
I tried to replicate one of the best things I tasted in Sweden, at a proper smorgasbord at the Grand Hotel in Stockholm: A Västerbotten Creme Topped with Strawberry-Rhubarb Preserves which I served with multigrain crispbread. (Västerbotten is a hard, salty cheese, kind of like Swedish Parmesan. A hunk of it was one of the few "souvenirs" that I brought home in my carry-on.)
The Swedish stew (kalops) that I made and served with steamed new potatoes and dill.