Syttende Mai birthday party for Adam

OK, so Adam's birthday is really May 21 but because he loves being Norwegian, we scheduled his celebration for Norway's Constitution Day.
 

Party guests were greeted with rhubarb cordials (ok for kids).
 
The recipe is simple: 2 lbs. of rhubarb cut into 2-inch pieces is brought to a boil in 2 cups of water, then simmered for 30 minutes. With cheesecloth over strainer, the liquid is reserved and the rhubarb remains tossed. In a clean pot, 1 3/4 cup of sugar is added to the rhubarb liquid and brought to a boil, simmered for 10 minutes, then poured into sterile container and  refrigerated.
To serve, combine 1 part rhubarb liquid with 2 parts water.
 Pour into glasses over ice. Lemon slices/mint leaves on the side.


Smorrebrod.
 That's the Norwegian word for open-face sandwiches,
the theme for the party menu.
Inspiration for all sorts of ingredient combinations.
Salmon/cucumber/dill cream cheese/chives.
Chicken salad/lettuce/parsley.
Boiled egg slices/ dill pickle slices/sandwich spread/parsley
Pastrami wrapped around asparagus spears/cucumbers/dill cream chees.
Asparagus/Garden Vegetable spread/radish/cucumber/shrimp.

To be safe, I opened with a double-stacked bacon/lettuce/tomato.
The familiar BLT in miniature form was a hit!
 
Mini-BLT with cocktail pumpernickel bread. Bacon cheddar cheese spread on bread,
lettuce, tomato, bacon---repeat.
 Layers held together with toothpickor flag pick.



Rye bread, mixed green lettuce, fried cod, dill cream cheese, shrimp and lime wedge
 
Chicken salad on rye.
 
Cupcakes decorated with berries were a shortcut from the Norwegian version
of a luxurious white frosted birthday cake decorated with berries.
 Happy birthday, Adam!

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