Kräftor

Every August when the crayfish season opens, Swedes gather outdoors for kräftskiva — the beloved crayfish party. Freshwater crayfish are boiled in a fragrant court-bouillon of water, salt, sugar, beer, and masses of crown dill (the flowering heads of the dill plant), then left to cool in their cooking liquid overnight, allowing the flavors to penetrate deeply. Served cold on platters decorated with dill crowns, accompanied by toast, cheese, and plenty of snaps, it is one of Sweden's most joyful culinary traditions.