Wild Garlic Porkchops & wild garlic ‘half-baked’ potatoes
Embracing the vibrant flavors of spring, our kitchen became a haven for wild garlic enthusiasts, turning a bounty of foraged greens into a feast. We crafted a meal that spotlighted the robust taste of wild garlic, seasoning pork chops generously with homemade wild garlic salt and pairing them with oven-baked potatoes topped with a dollop of wild garlic-infused butter.
Bonfire Baked Apples
Gathering around a bonfire to cook apples directly in the embers transforms a simple fruit into a special treat. Hollowed and filled with butter, cinnamon, cardamom, syrup, and sugar, then wrapped in foil and baked in the bonfire's glow, these apples become fragrant delights.
Crafting Wild Garlic Salt: A Forager's Secret to Year-Round Flavor
Wild garlic salt is a simple, yet transformative way to preserve the vibrant taste of spring's foraged greens, ensuring a year-round supply of their unique flavor. By blending chopped wild garlic leaves with coarse salt until achieving a wet sand consistency, and then drying the mixture, we create a versatile culinary staple.
Wild Garlic Butter
Our homemade wild garlic butter celebrates the rustic charm of foraging, with its uneven distribution of garlic creating a visually appealing, spotted look and a delightful variance in flavor.
Semlor from the Princess Cookbook
Originating as a simple bread roll, today's semla is a cardamom-spiced bun filled with sweet almond paste and topped with whipped cream. Inspired by classic recipes like those from "The Princess Cookbook," these treats are a cultural staple, enjoyed far beyond their original Lenten ties.
Braised leg of venison - in a cherry sauce
In the heart of winter, our kitchen becomes a haven of warmth with our braised leg of venison, slow-cooked to perfection. Surrounded by a medley of root vegetables and enriched with the richness of dark cherry juice, this dish is a testament to the season's rustic bounty.
A towering Kransekage for New Years eve
In the spirit of New Year's celebrations, we craft the traditional Kransekage, a tower of delight made from almond paste and egg whites.
Toffee browned potatoes - Brunede kartofler with cream
Embracing a family twist on the classic Brunede Kartofler, our Toffee Browned Potatoes blend the traditional caramelized charm with a creamy, luxurious infusion.
Danish sugar-browned potatoes - Brunede kartofler & pommes de terre danoises
In the heart of Danish festive cuisine lies a delectable secret—Brunede Kartofler, or sugar-browned potatoes. This cherished dish is a harmonious blend of caramelized sugar and butter, coating tender parboiled potatoes until they achieve a lustrous golden brown hue.
Baking Lucia Buns for December 13th. Scandinavian saffron buns or lussekatt.
In our celebration of Lucia Day, the saffron-infused Lussekatter buns take center stage. Our recipe, steeped in tradition, begins with an overnight rest for the dough, allowing the flavors to deepen. The next day, we shape and bake nearly a hundred of these golden treats, each imbued with the rich aroma of saffron. While there are countless regional variations of this recipe, ours is a cherished family favorite. On December 13th, as we enjoy these warm, fragrant buns, we are reminded of the enduring light and warmth that Lucia Day brings to the heart of winter.
Pancakes with raw blackberry filling
Our homemade freezejam whipped cream blackberry filling transforms our pancakes into a culinary masterpiece. The stability provided by xanthan gum allows us to use a piping bag, creating elegant, cake-like swirls of berry-infused whipped cream atop each pancake. This method not only adds a visual flair but ensures a perfect blend of sweet, tart blackberry in every bite, turning a simple breakfast into a delightful, berry-filled experience.
Old-timey danish “apple cake”
Our Danish æblekage is a harmonious blend of textures and flavors. It begins with a base of oats, candied in honey and butter, providing a crunchy contrast to the spiced apple sauce layer, rich with cardamom and vanilla. Topped with a cloud of whipped cream and a sprinkle of festive decorations, this trifle is a celebration of tradition with a personal touch.
“Frozen jam” - Raw blackberry preserve
In the heart of summer, when the blackberries at our secret spot are at their juiciest and most bountiful, we embark on a new culinary adventure with "freezepowder," also known as xanthan gum. This modern marvel allows us to create a kind of jelly preserve, a "frozen jelly" that captures the essence of fresh berries without the need for extensive cooking or heaps of sugar.
Candied orange and lemon peel
As autumn embraces Scandinavia, we welcome the citrus season with a cherished tradition—making candied orange and lemon peels. Sourced from Spain's bountiful orchards, these vibrant fruits, once rare Yuletide treasures, are now a staple of our festive preparations. In our cozy kitchen, we transform the peels through a gentle, slow boiling process on our wood stove, culminating in a sweet syrup bath.
Red pickled beets
In our Scandinavian kitchen, pickled red beets are a staple for winter feasts. We boil the beets until tender, let the children join in by slipping off the skins, and then slice them up. The pickling brine, a harmonious mix of vinegar, sugar, and spices like cloves and cinnamon, gives the beets a delightful sweet-tangy flavor.
Norwegian salmon
Norwegian salmon, a staple of our Scandinavian fare, finds its way to our table with the promise of sustainability. In our kitchen, we cook it with buttery, sesame-seed-studded crusts, roasting it to crispy perfection. Our family gathers, each savoring their preferred doneness, from the juicy medium at the head to the well-done tail.
Crabapple Applesauce
Discover the sweet simplicity of our crabapple "mos" – a Scandinavian autumn delight, perfect for breakfast with soured milk and a dollop of creamy goodness.
Red Deer roast with cherry sauce
Savor the essence of the Scandinavian forest with our Red Deer Roast. Browned in bacon fat, nestled on a bed of root vegetables and forest mushrooms, and braised in a robust black cherry juice reduction. Finished with a rich, creamy sauce, this roast is a testament to tradition and the bounty of the wild.
Danish Elderberry soup - Hyldebærsuppe
In the heart of Scandinavian autumn, kitchens are filled with the rich, inviting aroma of Hyldebærsuppe—a simple yet soul-warming elderberry soup. We take our homemade elderberry cordial, simmer it gently, and if the mood strikes, thicken it to a velvety consistency with a whisper of potato starch.
A hallows eve Elderberry Roast
In the midst of autumn's embrace, we venture into a culinary journey that brings together the smokiness of the hearth and the rich depth of elderberries. Our roast, charred to perfection and slow-cooked atop a bed of rustic vegetables and aromatic herbs, is a testament to homely culinary artistry. Paired with a creamy elderberry gravy and a refreshing side salad, this dish is both a nod to tradition and a burst of innovative flavor.
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