Beartown
“Everyone has a thousand wishes before a tragedy, but just one afterward.”
Synopsis: Beartown is a novel set in the eponymous town. It focuses on the local junior hockey team, preparing to compete in the national semi-finals. Set in a depressed town that is obsessed with the sport, it examines themes of parenting, the cost of keeping secrets, loyalty, family and regret.
Nicholette’s Review: The synopsis might suggest that this is a sports book, maybe a Swedish version of The Mighty Ducks. I hate to disappoint sports fans, but this is not a sports book. It is a book with a robust cast of characters, and rich relationships. It tackles some difficult content, and deftly displays how events in a small town have ripple effects that can affect the entire community. It is a book about parental love, the angst of retirement, the difficulties of balancing work and family, friendship, teenage turmoil, and yes, a little bit about hockey. Fredrik Backman is quickly becoming one of my favorite authors (have you read A Man Called Ove?). He can do it all, humor, anger, tenderness, despair. He so accurately depicts the bond of teenage girls, it’s hard to believe he is not a teenage girl himself. His characters ALL seem so real and whole. I would recommend this book to anyone. Rating: 5/5
Corey’s Review: I had so many emotions while reading this book. I kept thinking how relate-able the characters and town were. I grew up in a small hockey town very similar to Beartown and could vividly picture each character. My mom is right, this book’s theme is centered around a sport, but as a reader you are taken on a dramatic, life altering journey that is so much more than just hockey. It’s about the decisions people make and the lengths that parents and friends go to keep secrets and protect the ones they love. This was my first book by this author, but I know I will read more. Rating 5/5
Menu: Since our author is from Sweden and our book seems to be set in a town somewhere in Sweden, we thought it would be fitting to pair Swedish meatballs. We took this recipe from Tyler Florence, and we think it was the perfect match. Rating 5/5
Method:
4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving
Preheat the oven to 325 degrees F.
Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
