How to do Scandinavian style Easter entertaining

The cynical part of me, the one wary of postmodernism’s cannibalism of its own cultural values, notes how convenient it is that we, in western society have ditched many parts of tradition that make life less craic, while grasping firmly onto (if not wildly inflating) those that allow us to scoff a lot of delicious food.

Easter is one of the sharpest examples – the most chocolate-based opportunity to bunk off work.

But maybe (and this is the party-loving event stylist in me talking now), we’re not just a bunch of shallow, opportunistic gluttons. Maybe, what it is, is that these are times of the year when we just need a bit of community celebration, in order to keep on keepin’ on… and what’s so bad about that? Whether you’re rejoicing in the fact that spring is well and truly here, following spiritual traditions or pagan rituals, the point is that you’re celebrating life.

Overall our message does seem a little scrambled; somewhere between the Taizé Cross and Stockholm. Though, of course, it’s those handsome Scandinavians who do secular spring best. Mixed with some weird Hallowe’eny stuff (witch children; you get the gist), their Easter week is really a rejoicing of the spring equinox, which you couldn’t begrudge the poor sods after the state of their winter. So, the aesthetic symbolism is not dissimilar to our own – all new life and perky narcissi – but the understanding as to why everyone’s eating painted eggs is an awful lot clearer.

A Scandi Easter

Perhaps avoid the old tradition that saw Swedish children being given a birching (it’s exactly what it sounds like), to remind them of suffering, and instead:

• Paint some real, hard-boiled eggs in pretty patterns, to serve at lunch – much more in line with your Keto vows than a dozen Crème Eggs.
• Don’t actually send a Danish gækkebreve (anonymous love letters written in the centre of a sort of homemade doily; bit weird, if you’re an adult), but use the cute format for place cards at lunch.
• Get on the Scandi hooch, with homemade schnapps by simply steeping herbs or botanicals in some good quality vodka.

Words by Kate O’Dowd Photography by Melanie Mullan