Recipes by David Niven: Janssons Frestelse; Julglogg; Julgrot

David Niven's Janssons Frestelse

6 large peeled potatoes
2 yellow onions, peeled and sliced
8 to 10 anchovy filets
Salt and freshly ground pepper
1 1/2 cups light cream (or milk)
Softened butter

Cut potatoes in thin slices. Place layer of potato slices in well-greased ovenproof baking dish. Top with anchovies, sliced onions; end with layer of sliced potatoes. Season to taste but use salt sparingly as anchovies are quite salty. Pouf cream (or milk) over all, mixing with fork; dot with bits of softened butter. Put casserole in preheated 350 degree F. oven; bake uncovered about 45 minutes (or until potatoes are tender). Add more cream (or milk) if potatoes get dry. Serve as luncheon or midnight supper snack with knackerbrod (Swedish rye crisp), sweet butter, hunks of dark rye bread, herring salad (available in Swedish delicatessens) and Vasterbotten (pungent semi-hard cheese).

David Niven's Julglogg

1/2 bottle Akvavit (or vodka)
1 bottle port
1 bottle claret (or sherry)
10 cardamom seeds
6 cloves
2 pieces cinnamon stick (about 3 inches long)
2 bitter orange peels
4 figs (or pears), optional
1 cup blanched, shredded almonds
1 cup seedless raisins
1/2 cup lump sugar
Cognac (or whisky) as desired

Use large decorative copper kettle. Pour in spirits, slowly bring to simmer. Place cardamom seeds, cloves, cinnamon sticks and orange peels in cheesecloth bag; throw into the "glogg," simmer slowly about 10 minutes. Add fruit, simmer 10 minutes longer; remove from heat. Discard spice bag. Place lump sugar in sieve over kettle. Moisten sugar with cognac (or whisky); ignite sugar, holding match well away from the face. Ladle "glogg" over sugar lumps while sugar melts and drips down into kettle to sweeten the drink. Extinguish flame by covering kettle. Serve hot in silver goblets (or ceramic mugs) with a few raisins and almonds. If desired, skip the sugar cube process and sweeten the glogg by adding sugar just before serving. Glogg may be made several days in advance and cooled and stored in well-corked bottles. Reheat just before serving.

David Niven's Julgrot

1 cup long-grain rice
2 tablespoons sweet butter
1 cup water
5 1/2 cups milk
Two pieces cinnamon stick, each about 1 1/2 inches long
1 teaspoon salt
Scant tablespoon sugar

Scald rice with boiling water. Melt half the amount of butter, add to rice and water. Boil 15 minutes (or until water is absorbed). Add milk, cinnamon sticks, and cook slowly about 45 minutes (or until rice is tender and milk has been absorbed), stirring often to avoid scorching. Season, add remaining butter. Pour the porridge into deep dish and serve with cold milk and sugar. Traditionally, the family cook adds a single almond to the rice. Tradition rules that the one who gets the almond is to be the next one married in the coming year. Serves 6.