Iceland was the last European country that we studied before our school year ended right before Christmas. It is also a regularly forgotten member of the continent. Sometimes it isn’t even included on maps of Europe while you’re looking for one to print for school. Even better is the fact that my mother lived there for a while because my grandfather’s job moved them there.
While we did listen to the national anthem online and read books from the library, this study ended a bit differently than our others. Grandpa lent us his slide projector and boxes of slides from their road trips through Iceland. We set up a screen made from a white blanket for our slide show. It was lots of fun to watch the kids try to guess which family member was which, not to mention the great pictures of the Icelandic countryside.
My aunts and uncle insisted that we must try to find pylsurs, Icelandic hot dogs made of pork, beef, and lamb. However, I never found a place to buy them in the States, and I imagine they’d be expensive anyway. Another option mentioned in our books was hamburgers, but though it may be a regular option in Iceland, it didn’t seem to be a memorable option for our schooling. So with that in mind and other unique options such as puffin, walrus, and whale equally unattainable, we decided to go with lamb.
We seared lamb chops in my cast iron skillet with salt and garlic. Then I served it with salad, rhubarb compote, and Icelandic potato salad. Rhubarb apparently grows very well in Iceland.
1/2 cup water
1/2 cup sugar
1 cup frozen chopped rhubarb (fresh would work)
Bring the water and sugar to a boil in a small sauce pan. Add the rhubarb and simmer until reduced and thickened, about 15 minutes. Serve warm or chilled. It also makes a good jam for toast, or warmed as a thick syrup on pancakes.
I used the last of out Hungarian Dill Pickles for the potato salad. Click on the links below for the recipes for the mayonnaise and sour cream that I use. I simply substitute vinegar for the lemon juice in all the recipes. Not everyone in the house can have eggs. Instead of mixing them in, I sliced them to top the potato salad of a select few in the house.
Kartoflusalat (Potato Salad)
1 3/4 lbs red potatoes
3 eggs, hard-boiled and sliced
2 pears, cored and chopped
1/4 cup chopped pickles
1/4 onion, small diced
3/4 cup mayonnaise
3/4 cup soy-free, vegan sour cream (scroll to the last recipe in the post)
1/2 teaspoon Ruth’s Special Blend Curry Powder
salt, to taste
Boil the potatoes until tender. Cool and cube the potatoes. Chop the rest of the ingredients as noted above.
Mix all of the ingredients in a large bowl and chill for at least six hours before serving (At least the original instructions said to chill the dish. I didn’t plan that far ahead, but our slightly warm potato salad was good! The leftovers were even better).