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.
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.
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.
The Art of Drying Wild Mushrooms
Drying mushrooms, especially boletes, creates an incredibly pungent and long-lasting pantry staple that adds a woodsy, umami boost to any dish. We like to slice them thin and hang them near our wood stove, where the circulating air and gentle heat work wonders in drawing out moisture. Stored in clip-top jars and displayed in a shaded kitchen corner, these dried boletes not only look decorative but offer an intense mushroom aroma that always delights our guests. It's like capturing the essence of a forest walk in a jar.
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