Christmas Traditions and Memories
Fulbright Iceland
Christmas in Iceland differs a bit from celebrations in the United States. Children put their shoe in the window for 13 nights, starting December 11, while American children hang their stockings on Christmas Eve. In Iceland, if you have misbehaved, you get a potato in your shoe, but in the United States a dreaded lump of coal in your stocking. In Iceland, the Christmas cat will eat you if you don´t get a new piece of clothing for Christmas. And of course Iceland has the 13 pranksters called Yule Lads, while jolly Santa Claus and his favorite reindeer, Rudolf, are beloved by children stateside.
What is the same, however, is the strong holiday spirit, families coming together, the Christmas music, the good food, churches opening their doors to all faiths in a spirit of inclusion, togetherness, and love.
We asked a few of our alumni what they remember from their Fulbright Christmas.
Liza Wilson
During my Fulbright last year, I spent the holiday season in Reykjavik. My favorite thing to do was knit or read a book (from the local library of course!) in a cozy café and enjoy a cup of mulled wine or hot chocolate. While in Iceland, I knitted leg warmers, hand warmers and scarves. Knitting has become one of my favorite hobbies, and this holiday season, I am working on my first lopapeysa!
Sydney Fox
One of my favorite holiday traditions is going to the Christmas market at Elliðavatnsbær in Heiðmörk. It can be a tricky route to find, especially in the snow, but once you’re there it’s like being dropped into a storybook winter wonderland! My friends and I love to start the trip with a warm hot cocoa and then browse the local vendor’s stands inside the two story cottage. Afterwards, we walk around the corner to climb up into the small forest nearby, where children’s books are read around the fire. If it’s an especially cold day we finish our trip with a walk over the frozen lake.
Aaron Kennedy
I really enjoyed all of the elaborate Christmas parties in Iceland and meals we had at my host institution. I enjoyed all the holiday food. If I have to pick a few favorites they would be marinated Christmas herring, caramelized potatoes, and cured lamb.
I also loved the lighting of graves in the cemeteries over Christmas and New Year which is a lovely way to remember your loved ones during the holidays.
Sara Þöll Finnbogadóttir
The holiday season in Michigan was the best and reminded me a lot of being in Iceland. It was somewhat of a warm hug away from home being surrounded by all the snow. One of the highlights of the holiday season in Michigan was sitting inside while there was a snowstorm outside and having fresh apple cider and warm donuts with my friends.
Christmas Recipes
For our U.S. alums and friends, we are including a couple of easy recipes, in case you want to impress your friends and family.
Aaron’s Favorite Caramelized Potatoes – delicious with all kinds of meats or a vegetarian dish
Boiled potatoes 1 kg
Granulated sugar 60 gr
Butter 30 gr
- Peel the potatoes, it’s best to boil and peel them right before caramelizing (make sure the potatoes are not very watery and it’s nicest if they’re rather small and similar in size).
- Brown the sugar in a pan over medium heat, being careful not to let it get too hot. When it has taken on a nice golden color, add the butter and stir well.
- Add the potatoes and roll them in the caramel until they are evenly coated and have a beautiful golden color.
Recipe from Leiðbeiningastöð heimilanna
A sweet dessert with a fun surprise! – Rice pudding/möndlugrautur
Many Icelandic families eat Möndlugrautur (rice pudding with a hidden almond) on Christmas Eve, either for lunch or as dessert at dinner. The tradition surrounding Möndlugrautur is that one skinned almond (so it’s white) is placed into the pot at the very end. The lucky person who finds the almond in their bowl receives a special gift, called Möndlugjöf or Almond Gift.
Whole milk 1 Liter
Rice 200 gr
Cold butter 10 gr
Vanilla bean 1
White chocolate 50 gr
Cream (whipped) 2.5 dl
Powdered sugar 50 gr
Salt a pinch
Skinned almond 1
- Brush the pot with butter so the milk doesn’t burn. Bring the milk to a boil and add the rice. Boil the vanilla bean with it (it’s best to split it open and add both the seeds and the pod).
- Simmer for 40–50 minutes over low heat. The rice should be completely soft. Remove the pot from the heat and stir in the powdered sugar, a pinch of salt, and the white chocolate. Let it cool.
- Just before serving, gently fold in the whipped cream.
- And don’t forget to add one whole almond!
- Many top the pudding with some cinnamon and/or a berry sauce.
Recipe from Leiðbeiningastöð heimilanna