Quest for the best food and schnaps pairing

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Pine infused Gotlandskringlor

The smorgasbord as we know it today here in the US was born at the 1939 New York World's Fair. The original smörgåsbord was the brännvinsbord where guests arriving to dinner could mingle and have a schnaps with fish, meat, bread, butter and cheese and later go sit down for the dinner. Three sorts of brännvin or schnaps were offered, spiced by herbs such as wormwood, lemon balm, St John's Wort, fennel and anise. My project is to offer a traditional, modern brännvinsbord for Christmas so I have a few months to experiment with flavors of brännvin together with food. This weekend I made Gotlandskringlor from an old recipe and tried to infuse them with the flavor of the forest by adding finely chopped pine needles from Florida Long Leaf Pine. The flavor though did not come out the way I wanted it so I will try another flavor though and if it works I will publish the recipe here.

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