The Craft of Whittling Our Wooden Spoons
In the embrace of winter's chill, our hearth becomes the cradle for whittling rustic spoons from our woodpile's treasures. Each spoon, from the hazel to the cherry, is whittled by hand, no machines, just knives and the wood guiding us to reveal its hidden charm.
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 Yule Tree ornaments
In our household, the magic of Yule extends beyond the feasting and the gathering—it weaves its way into the very decorations that adorn our home. This season, we're taking you through the delightful tradition of baking Christmas decorations using our cherished fermented honey-dough.
Christmas at The Old Town in Aarhus
Stepping into The Old Town in Aarhus, we embarked on a mesmerizing journey through time, where each street whispered tales from eras past. From exploring Adam Oehlenschläger's quaint Christmas hut to indulging in the traditional delights of Gæstgivergården, every moment was a tribute to the enduring charm of Danish Yuletide.
Vintage Sparkle: Repurposing Chandelier Crystals as Yule Tree Ornaments
In our household, the charm of Yule is often found in the blending of the old with the new, the traditional with the repurposed. This season, we want to share with you a special tradition that brings an extra sparkle to our Yule tree: repurposing old chandelier crystals as ornaments.
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.
Signs of winter
In the heart of winter, our world transforms into a kingdom of frost and light. From the first snowfall to the cozy glow of the woodstove, each sign of the season tells a story of quiet beauty and cherished traditions.
Bike-sledding home from kindergarten
With our cross-bike leading the way, our little Bear's laughter and shrieks of joy become the soundtrack of our sled ride through the winter woods.
Northern Lights in the Winter Night
In the heart of our northern home, where the sun shyly retreats in winter, we are occasionally graced with one of nature's most awe-inspiring spectacles: the Aurora Borealis, or Northern Lights. Living further north and close to the coast provides an expansive canvas for this celestial dance, but within the embrace of our wooded sanctuary, it transforms into a rare and eagerly awaited event.
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.
Sunchokes in the crisp autumn air
In the soft light of autumn, our garden's sunchokes offer a lesson in nature's resilience. These sunflower-like invaders, with their charming blooms and vigorous growth, are a forager's delight and a gardener's bane. Our youngest, Bear, delights in digging for their sweet tubers, a perfect addition to salads or a subtle twist in our hearty soups. We've learned to harvest them in moderation, especially after the first frost, when they're at their sweetest and kindest to our bellies.
Nordic Wild Asters
As we wander through the fields and meadows, collecting these wild Asters, we’re reminded of the enduring legacy of our ancestors. Their tales and traditions live on, even as we create our own modern rituals, intertwining the old with the new, the sacred with the everyday, and finding beauty in the simple, wild blooms that have witnessed the passing of countless autumns.
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.