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.
Roasting sweet chestnuts
Roasting sweet chestnuts unveils a blend of flavors reminiscent of baked potato and hazelnut. After a gentle roast on the wood stove or in the oven, we let them steam under a damp cloth, ensuring tenderness. Finished with a dab of butter, each chestnut offers a comforting, melt-in-your-mouth experience.
Mini Pumpkin Pies: A Nordic Twist on a Halloween Treat
As the Halloween spirit engulfs our Nordic home, we find ourselves eagerly embracing the festive season with a batch of delightful mini pumpkin pies, baked to perfection in a muffin tin and topped with a generous dollop of whipped cream. Harnessing the flavors of local pumpkins that thrive in our Nordic climate, we opt for either the sweet Hokkaido or the versatile butternut squash, creating a rich and flavorful pumpkin puree from scratch.
Chanterelle Stir-Fry - Hoodie-Harvested
On a whimsical forest walk, the golden allure of wild chanterelles turned our casual stroll into a culinary escapade, with a hoodie-hat playing the unlikely role of a makeshift basket. This unexpected bounty swiftly became the star of our dinner, leading to a delightful concoction of chanterelle and chicken stir-fry, enriched with soy and served atop warm, fluffy rice.
Braised Chicken with Blackberry, Crisped Schwarzwalder Ham, and Dried Mushrooms
Indulge in the flavors of fall with our one-pan Not-Quite-Coq-Au-Vin! Braised chicken meets blackberries, dried mushrooms, and crisped Schwarzwalder ham in a cast-iron pan for a no-fuss, hearty meal. With optional sides like buttered noodles and blackberry-infused whipped cream, this dish is the epitome of autumnal comfort.
Nettle seed bread
Nettle seeds. These tiny gems, foraged from our local woodlands, add a speckled, earthy beauty to the finished loaf. Mix them into the dough, and you get a lovely texture and a pop of color in every slice.
Pressing Apple Cider—Or as We Know it, Äppelmust/Æblemost
Ah, autumn—a season that beckons us back to age-old traditions. In our home, that means pressing our very own äppelmust or æblemost, what you'd call apple cider. Simple and wholesome, our method involves nothing more than picking, washing, grinding, and pressing. It's a family affair, with the kids often asking for a 'shot' glass of this elixir when they come home from school.
Elderberry slush is a Rare Autumn Delight
Cherish those unexpected warm days in the midst of autumn with our homemade elderberry slushie. Perfectly suited for those bittersweet moments when you're caught between seasons, this treat allows the strong, distinctive flavor of elderberries to shine—even when iced to perfection.
Hot elderberry drink - and elderberry toddy
Savor the warmth and unique flavors of elderberry juice in a variety of ways—from a simple, sweet mug to an adult-friendly toddy. As the seasons change, don't forget to spice it up with a stick of cinnamon or a pinch of cardamom.
Elderberry Brisket: A Forager's Feast
Discover the comforting embrace of our Elderberry Brisket, a humble yet hearty dish that celebrates the richness of locally foraged ingredients. Seared brisket, aromatic vegetables, and a splash of homemade elderberry juice come together in a slow-cooked feast that's perfect for chilly autumn evenings. It's simple, it's local, and it tastes like home.
The Secret to Our Base Elderberry Juice—Or Is It a Syrup?
Our versatile elderberry base juice or syrup is the perfect way to capture the essence of this unique berry. With added notes of apple and thyme, this recipe transforms your elderberry haul into a culinary - and safe - delight.
Rose-fruit jam - Nordic Rosehip jelly
Discover the vibrant hues and complex flavors of Scandinavian rosehip marmalade, made from the rugged Japanese rose along our coastline. This tart-sweet delicacy captures the essence of the harvest season, perfect on bread or as a star ingredient in desserts.
Blackberry Cordial - Make your own Bramblejuice
Embark on a berry quest before crafting your own blackberry cordial, a forgiving elixir that sweetens Sunday afternoons.
Fettucine with Karljohan bolete - The king of Mushrooms
Dive into the enchanting flavors of the Scandinavian forest with this simple yet elegant Karl Johan Bolete Fettuccine recipe. We're merging the meaty richness of foraged bolete mushrooms with the crisp freshness of broccoli and peas. Tied together with a touch of butter and crowned with mature cheddar shavings and parsley, this dish is a hearty, no-cream-needed feast straight from nature's bounty.
Miniature Småkakor Scones
Unearth the perfect balance between Scandinavian Småkakor and British scones with our recipe for miniature scones. Less sweet than a cookie, but sweeter than a biscuit, these mini scones are the perfect companions for tea, picnics, or simply to enjoy a moment of quietude. They're as versatile as they are delicious, and they're waiting for you to discover them.
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