Dopp i Grytan

Explore the regional Swedish Christmas Eve tradition of dopp i grytan (literally, dip in the pot) ahead of this year’s holidays. This light meal of broth and rye bread is now almost unknown in Sweden but still practiced in some Swedish-American families. Made with either leftover ham or roast, this meal centers around a simple but beautiful stew with a clear flavorful stock and tender bites of meat. Sweetened rye bread (limpa) is dipped in the broth or laid at the bottom of the bowl to soak up the flavors. This class will include a discussion about the origins of “dopp” while students enjoy a traditional menu along with its many variations.

This is a demonstration-style class and includes a light meal. Coffee and tea are provided; additional beverages are available for purchase prior to class. Please note that this menu will contain pork, dairy, and gluten, so reach out with questions about dietary accommodations.