Icicle Lanterns
We turned icicles into outdoor lanterns, adding a unique twist to the traditional snow lanterns. Using candles placed among collected icicles, we created a simple yet striking display that lit up our winter nights, merging the natural beauty of ice with the soft glow of candlelight.
The Princess Cookbook and Its Legacy
Enter the hallowed pages of "The Princess' Cookbook" ("Prinsessornas kokbok"), a revered collection of scandinavian culinary wisdom imparted within the prestigious walls of Jenny Åkerström's Husmodersskola (Housewives' School) in Stockholm, and its esteemed sequel, "Mera God Mat" (More Good Food).
From Winter Felling to Autumn Stacking
In the quiet of winter, we begin the time-honored task of preparing our firewood, a traditional ritual that spans the seasons.
Stainless Steel Meal Prep
In our kitchen, we navigate the challenge of incorporating exotic, rare ingredients into our daily meals by mastering the art of large batch cooking. This approach allows us to fully utilize these special ingredients, locking in their vibrant flavors and aromas in our trusty stainless steel containers - and our deep freezer.
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.
Snowcraft - Building a LEGO Snowfort from giant LEGO snow-bricks
In the heart of winter, our family found joy in transforming freshly fallen snow into giant Lego-like bricks using the tops of storage bins. The children eagerly assembled these into a grand snowfort, crafting an impressive igloo with walls sturdy enough to host their snowy adventures. As dusk fell, a warm light placed within turned their icy creation into a glowing beacon, a proud display of their day's play.
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.
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