As autumn creeps in and the nights grow darker, our terrace becomes a warm retreat. Lanterns sway, candles flicker, and the woods hum with mystery. A touch of citrus oil keeps the mosquitoes at bay, while a hot cup of cocoa, coffee, or tea adds to the comfort. Wrapped in the glow of candlelight, we soak in the crisp air and the quiet magic of the season—that’s hygge.

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.

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.

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.

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.

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.

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.

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.

Discover the sweet simplicity of our crabapple "mos" – a Scandinavian autumn delight, perfect for breakfast with soured milk and a dollop of creamy goodness.

In the embrace of Scandinavian autumn, we find beauty in transition and warmth in tradition. From the stark undressed trees to the comforting ritual of fika, each moment is a brushstroke in the painting of fall.