Dopp i Gryta (Dip-in-the-Pot)
This recipe was developed by Marcus Jernmark, chef at Aquavit in New York City, as part of the restaurant's traditional julbord spread for Christmas. "Dip-in-the-Pot is something we do at home in Sweden; I've almost never seen it in America," Jernmark explains. After cooking the Christmas ham, the broth in which it boiled is strained and reduced, and then served fondue-style. It's one of the few truly communal tabletop elements of the julbord: "I grew up, like lots of Swedish kids, with a long Christmas table, and another table for the buffet," says Jernmark. "But on the dining table you have maybe a bread basket, maybe a few sliced meats, a bottle of aquavit, a few bottles of beer — and the Dip-in-the-Pot. Everyone reaches over to dunk their bread."