Scandinavian Fattigman Cookies

Fattigman

I’m heading out the door this morning to go make lefse with some of the ladies in my Daughters of Norway lodge and I’m so very excited about it! I’ve been warming up my muscles this week making these delicious and festive Fattigman cookies, because there will be so much lefse rolling going on I’m going to need all the help I can get. Each December we plan to meet a day or so before our Christmas party to make, roll and bake copious amounts of lefse to sell at our bake sale. It goes without saying that all of the lefse we make sells out, every year. We call it Norwegian gold. There is just something about homemade lefse that turns normal, sane and law abiding citizens into crazed and slightly greedy lefse hoarders.

I’ve been a member (and former President too) of a local Daughters of Norway lodge for many years in our area. It started when my kids were little and I wanted an opportunity to continue to share with them the traditions of our heritage and have the chance to spend time with people that shared those similar interests. It’s just been a fabulous experience, sharing with and learning from ladies who have so much knowledge to give. The preparation of Scandinavian food has always played a large part in our meetings and serves as the main focus of many of our events. I view each of these opportunities a treasure.

Fattigman 2

This recipe is one that is traditionally made in Scandinavia at Christmas time and one that many Scandinavians have many fond memories of.  It’s most common to Norway and Sweden but I have a Danish friend that says they made it while she was growing up too. Fattigman, means Poor Man’s cookie and truly I’ve not met anyone who can tell me how or why it came to be called that.  I’ll I know is that they’re amazing.

What are they exactly? Cardamom scented dough, rolled thin and cut into diamond shapes, shaped then fried in oil with a generous dusting of powdered sugar. A bit more effort than your typical cookie but oh so worth it. Fattigman cookie rollers  are pretty widely available so if you are at all interested in making these again and again I’d strongly encourage you to pick one up. If you don’t want to go to that trouble, you can easily make the cookies by cutting them in triangles and making a slit in the middle. This charming video will give you an idea how to do it. The cutter uniformly cuts the dough into triangles and conveniently provides a slit in the middle. To make their trademark shape you simply pull one corner through the hole made by the slit.

Fattigman 3

In my mind it’s simply not Christmas unless we make these. Some years I question if they are worth the trouble, but deep down I know that they are. They’re like the strings that bind our past, our heritage to us in these modern times. Little anchors that remind us about what’s important this time of year.

This post contains affiliate links.

  • Fattigman
Servings
4 dozen

Ingredients

Servings: dozen

Instructions

  1. In the bowl of a food processor combine the flour and sugar. Pulse briefly. Add the egg, egg yolks, heavy cream, melted butter and cardamom. Pulse to combine thorougly.
  2. Divide dough in half, wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on a floured board to 1/8" thickness and cut using a fattigman cutter or cut into diamond shapes and make a vertical slit in the middle 1/2" long.
  3. Pull one pointed end of the diamond through the slit in the center until both edges in the middle curl. Set aside, and preheat oil to 375 degrees.
  4. Fry 8 cookies at a time and drain and cool on a paper towel lined baking sheet.
  5. Once cool cover generously with powdered sugar. Eat immediately or store in an airtight container up to 1 week.

Share this Recipe

Peppermint Mocha Ice Box Cookies

Mocha Peppermint Cookies

Hi guys! I’m celebrating the arrival of my new dishwasher today (it’s a MAJOR, MAJOR thing!) with these super simple, really delicious ice box cookies! I love any recipe with the words ice box in them frankly, mostly though because it automatically tells me that the recipe is an oldie but goodie and never fails to make me think of my grandmothers.

And can I just say that any house that has a food blogger in it along with two hungry, messy teenage boys absolutely has to have a dishwasher? Oy. It’s been a long week and a half without one.  It brought back memories of when we moved into our first house and were too poor to buy a dishwasher. I had an awesome retro (1960′s) kitchen with a massive old stove, an equally vintage fridge and no dishwasher. Thankfully I only had to do the dishes for two.  I have never looked at a dishwasher the same since. It’s my Christmas miracle and I love it!!

Mocha Peppermint Cookies 2

Now about the cookies! Not only are these babies way easier than traditional rolled sugar cookies the really wonderful thing about them is that you can make up a bunch of dough one day, chuck it in the freezer that day or the next, then bring it out anytime you need to make cookies on the fly and bake them off. If you are anything like me, the whole month of December is pretty much lived on the fly so yeah, you’re gonna want these.

I mentioned on Monday that I’m linking up with the Speckled Palate’s Christmas Cookie Week, so if you are on the hunt for some awesome cookie inspiration you should definitely head over there and take a look around. It goes all week so be sure to check back too for more delicious additions.

These little lovelies are so festive and have a delicious hint of espresso in the dough that really makes the chocolatey, peppermint flavors pop, but you can totally leave it out if that’s not your thing. I also am a huge fan of drizzling anything in chocolate and I’m totally sure that I went completely overboard on the drizzle here. But it’s the holidays so I’m going for it.

Mocha Peppermint Cookies 3

I’m off to sit and stare lovingly at my dishwasher, but I’ll be back later this week with one more recipe for an easy to make, festive treat!

  • Peppermint Mocha Icebox Cookies
Servings
4 dozen

Ingredients

Servings: dozen

Instructions

  1. In the bowl of a mixer, combine the butter and sugar. Beat until light and fluffy. Add the salt, egg and extract. Beat until combined.
  2. Sift the flour, espresso powder, cocoa powder and the baking powder in to the wet mixture and mix until fully incorporated. Remove the dough from the mixer and divide in half.
  3. Roll each half into a long, log approximately 2" wide. Roll each log in the coarse sanding sugar, then wrap in plastic wrap. Refrigerate for 2 hours or until firm
  4. Preheat oven to 350 degrees F. Slice the cookies into 12, 1" circles. Place on a lined baking sheet and bake for 15 minutes. Remove to a rack and allow to cool.
  5. Melt the chocolate in a small heat proof bowl, placed over a pan of simmering water. Stir periodically. Once melted drizzle with a fork over the top of the cookies, then top with the crushed peppermints. Allow chocolate to cool, then store at room temperature.

Share this Recipe

Mini Eggnog Bundt Cakes

Eggnog Bundt Cakes 1b

Well, here we are December 8th and I’m just now getting around to sharing with you this post which I shared on Instagram and Twitter a while back then, promptly dropped the ball on posting. Le sigh… In my defense it’s been a bit wild around here lately with Thanksgiving, decorating, shopping, crazy kid schedules, baking 225 sugar cookies (yes, I did!) and all the other stuff that happens this time of year that you all are already very familiar with.

I have a whole bunch of recipes, that I’m itching to try and share here and while I have my work cut out for me in the next few weeks, decorating those sugar cookies, I’m going to work extra hard to share some easy to make and yummy recipes here with you all. One of my favorites thats super simple and I shared with you last year, is this gorgeous Peppermint Bark.  It fits the criteria for easy and delicious and something that you can easily whip up on a moments notice. So look for more along those lines to come!

Eggnog Bundt Cakes 2b

I’m also excited be participating in The Speckled Palate’s Christmas Cookie Week  this year! I simply love this idea. Anyone can participate, if you have a blog, and it’s so simple, just make your cookie then link up and share. The details are on The Speckled Palate’s page so if you are in the need for some great and delicious cookie recipes or looking to participate, head on over and check it out.

Eggnog Bundt Cakes 3b

Now about the bundt cakes.  Little, buttery cakes of eggnog goodness.  What’s not to love? This recipe makes about 12 little cakes or one large one and is simple, simple. Bourbon of course is present (as it should always be when we’re talking eggnog I think) but if that’s not your thing feel free to leave it out and just add vanilla.  My guys devoured these cakes and were circling the table as I photographed them. These would make a lovely dessert for Christmas dinner, to serve at a party or just to eat with a steaming pot of tea on a cold, dark winter’s day. Really perfect too for holiday gift giving. Wrapped up with a bow in a clear cellophane bag would be especially cute and festive.

I’m off to the kitchen, but please head on over to the Issaquah Press for the recipe!

The Drum Cocktail and The North American Whiskey Guide

The Drum Cocktail 4

In case you haven’t noticed guys, tis the season for citrus spiked, body warming and festive drinks! Woo hoo! Currently I need all the body warming drinks I can get my hands on. We are hunkered down around here with some seasonally abnormal, frigid temperatures that belong easily somewheres in the mid-west. As I write, I’ve got a big ole cup of coffee at my elbow and I’m burrowed as far under an electric throw as I can be and still have my arms free to type.

This moderate temp-loving Seattle girl is a bit loving, a bit hating all the cold. I know I’m not winning any points by complaining to those of you who see these temps on average for months at a time, but to most of us here we are just biding our time until the universe sets itself to rights and we can go back to enjoying wet and warm Seattle winters they way we always do.

On the plus side, one of the awesome things about all this cold is the excuse that comes along with it to drink a few more eggnog lattes, hot buttered rums, Meyer lemon honey tea and bracing, body warming drinks like this rye whiskey cocktail called The Drum.

The Drum Cocktail 5

This recipe, is featured in the wonderful: The North American Whiskey Guide From Behind the Bar: Real Bartenders’ Reviews of More than 250 Whiskeys. 

Written by Chad Berkey, general manager of The Aero Club Bar in San Diego (an establishment that boasts no less than 900 different varieties of whiskey) and Jeremy Leblanc, Senior Bartender and head mixologist at ALTITUDE Sky Lounge (one of  the Conde Nast top 10 roof bars in the world, also in San Diego), this book is the definitive guide on all things whiskey.

I have a particular fondness for whiskey, bourbon being my spirit of choice, but I am developing more of a taste for whiskey of a different stripe lately. For a new connoisseur, this book is exactly the kind of book that fantastically helps identify and elucidate the differences between whiskeys. Because honestly, who hasn’t gone to the liquor store and stood there looking at the wall of  bottles and scratched their head a time or two about what’s good? Here, over 250 different whiskeys are reviewed by bartenders who know their stuff. That kind of information is akin to gold and I will definitely be taking this book along with me on my next shopping excursion.

Along with the reviews there are also some excellent recipes for whiskey cocktails. I chose to share The Drum with you in large part because it’s a twist on the traditional Old Fashioned, one of my favorite drinks. Made from charred lemon and a delicious kumquat syrup it also replaces the traditional bitters element by using Cynar, an amazing, Amaro liqueur that’s derived from herbs, and most notably artichokes. Either that intrigues your or scares you, but I have to say it’s pretty fantastic and no, there is no noticeable artichoke flavor mucking about in your drink. The result is so, so good.

Fresh and glorious citrus is finally in season here, Meyer lemons and kumquats have made their way into stores, and I may or may not have pounced on the produce man when I saw him carting them out of their boxes the other day. I’m pretty sure I scared him in my “enthusiasm”. If I could I’d make him one of these to apologize I would.

I can’t help but thing that this book wouldn’t make an awesome Christmas/holiday gift for that guy  or gal in your family that you know likes a good drink but is rather hard to buy for. I plan on purchasing several for just such a purpose.

Here’s to happy holiday drinking friends! I do hope you give this one a try.

The Drum Cocktail 6

This post contains affiliate links and is not sponsored. All opinions contained here are my own.

  • The Drum Cocktail
  • from The North American Whiskey Guide from Behind the Bar: Real Bartenders' Reviews of More Than 250 Whiskeys by Chad Berkey and Jeremy LeBlanc printed with permission of Page St. Publishing
Servings
1

Ingredients

Servings:

Instructions

  1. First, char the lemons with a kitchen/brûlée torch. You can use a cast iron skillet at home to char either side of the lemon. Once charred, remove them with a pair of tongs and let cool for a moment. Once cool, muddle the charred lemons with all the ingredients in a shaker. Add ice, shake and double strain into a coupe.

Recipe notes

For the kumquat syrup, I used this recipe.

Share this Recipe

Three Excellent Leftover Turkey Sandwiches

Grilled Turkey, Cambozola and Cranberry Sandiwches

Grilled Turkey with Cambozola and Cranberry Relish

I am finally finding my way out of my Thanksgiving turkey induced coma to share with you all some fantastic leftover turkey sandwiche ideas which (if you are lucky enough to still have some leftover turkey) you should definitely add to your list of must makes very soon.

We had a fantastic and fun filled Thanksgiving at our house, loads of family and delicious food along with the drama of a broken dishwasher the day before the big day so needless to say right now I am all over easy meals that don’t involve too much prep or too many dishes.

Grilled Turkey, Brie and Marmalade Sandwiches

Grilled Turkey with Brie, Red Onion and Marmalade

There is just something about grilled sandwiches that make me feel as if I’m not just eating any old sandwich. Grilling them in a pan or on a press, while just a little bit more effort than the usual, always results with me wondering why I just don’t do it more often. From the simple and plain grilled cheese to Gruyere dripping French Dip sandwiches, Croque Monsieur, and these turkey stuffed beauties there is something that always appeals to every member of our household and needless to say there is nothing quite like the smell of warm bread toasting away to buttery, caramelized goodness. Pure crack for my crew.

Turkey Cilantro Sliders with Curried Mayoniase_

Turkey Cilantro Sliders with Curried Mayonnaise 

And finally these little curried mayonnaise sliders are so simple, full of fantastic flavors and a nice departure from the typical fare we eat in December, I just had to include them. I’m always on the lookout for more sandwich ideas so if you have one that you absolutely love and want to share I’d love to hear your favorites.

You can find the recipes and how to for all the sandwiches over at Relish Magazine.

Mini Cranberry Mince Pies

Mini Cranberry Mince Pies

This recipe has been languishing in my computer now for almost a year. I had every intention of sharing it with you last November, but as life usually gets in the way of my best and well laid plans, that obviously never happened. Recently, as it turns out, I just so happened to remember that these photos and this recipe were still there patiently waiting for their day in the sun.

Mini Cranberry Mince Pies 2

My memory is not as bad as I seem to think it is, thankfully. Yay for that! It’s a small victory and I’m gonna take it for exactly that. I made these last year with the intention of sharing these at Holiday time because (lets be honest) if you are at all the type of person to indulge in a mince pie you are going to do it at then.

Mince pies in the States have gotten a bad rap. Along with fruitcake, there is this perception that mince pies are purely the purview of the silver-haired, senior generation. It’s old fashioned and for the longest time fashion-less reputation, have been for many, decidedly uncool. Not to mention it’s hazy and slightly stomach churning history that includes the addition of actual meat (at least in America anyway.)

Growing up we typically had our mince pie at both Christmas and Thanksgiving. Usually they were prepared lovingly by my Mom or Grandmother as a large, whole pie. After being introduced to mince pies the way they are most commonly consumed around the world, (in small mini form) I was hooked. Mince pie is rich, no doubt, so consuming it in small bite sized portions is for me, the perfect method.

Mini Cranberry Mince Pies 3

This recipe adapted from Nigella Lawson’s Nigella Christmas is the perfect recipe for dipping your toes into the mince pie world if you are at all curious but still slightly unsure about the whole thing.  It’s also a great and perfect fusion of the traditional British recipe with a New World spin that just works perfectly for Thanksgiving I think.

Recipe adapted from Nigella Christmas

This post contains affiliate links.

  • Mini Cranberry Mince Pies
Servings
30 mince pies

Ingredients

Servings: mince pies

Instructions

For the cranberry mince:
  1. In a large sauce pan combine the port and sugar over low heat. Stir until dissolved. Add the spices, and dried fruits along with the orange zest. Simmer for 15-20 minutes or until the fruits have softened.
  2. Remove from the heat, add the bourbon and honey, then the cranberry relish. Stir to combine and set aside to cool. Prepare the crust.
For the crust:
  1. In the bowl of a food processor, combine the flour, vegetable shortening, salt and the butter. Process just until pea sized chunks form.
  2. Slowly pulse the mixture while adding the orange juice. Continue to pulse until the juice has been incorporated and the dough begins to form a ball. If you need more liquid to get to this stage add an additional teaspoon of ice water until you reach the desired consistency.
  3. Remove from the work bowl and flatten dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Assembly:
  1. Remove dough from the refrigerator and set aside to warm slightly. Roll dough thinly and cut into circles using a 2 1/2" cookie or biscuit cutter. This size works well for my mini muffin tins, but your's may be different so use a slightly larger or smaller size if necessary. Lightly oil just the top portion of your mini muffin tin to prevent sticking. Use a shot glass or a mini tart tamper to gently easy the dough into the well of your mini muffin tins. Fill the tin with the pastry rounds, then add no more than 1 teaspoon of cranberry mince filling to each well. If you add any more you run the risk of it bubbling over and being difficult to remove from the pan.
  2. Roll the remainder of the dough thinly and using a small star cutter, (aprox. 2" in diameter) cut enough stars to fit the top of each tart. Place the pan in the refrigerator while your oven preheats.
  3. Preheat oven to 425 degrees F. Once hot, place your muffin tin on a rimmed baking sheet and bake for 10-12 minutes or until the crust just begins to brown.
  4. Remove from the oven and let the pies sit for no more than 5 minutes. Carefully remove the pies and let them finish cooling on a wire rack. Cool your tin completely before finishing the remainder of the recipe. Dust with confectioners sugar or serve with brandy butter.

Share this Recipe

Cranberry Crumble Tarts

Cranberry Crumble Tarts 4

Well the Thanksgiving recipe train is rollin all over the Internet these days so I decided it was high time for me to jump on and share with you these little crazy, delicious cranberry tarts. If you’re on the lookout for a lovely alternative or addition to the pumpkin pie you are undoubtedly going to serve for the big day, look no further.

A light, flaky crust; cinnamon, orange scented,  sweet cranberry filling and a simple and buttery crumble topping make these little tarts a no-brainer in my book and a really outstanding dessert.  I first had these in mini tart form at the Sur La Table Seattle Corporate, IFBC Bloggers excursion back in September and let me say they were so addictive, I had to prevent myself from going crazy and stuffing several in my mouth all at once. Warm from the oven, they quite literally melt in your mouth.

Cranberry Crumble Tarts 5

This recipe was created by the lovely and oh so talented Culinary Director at Sur La Table Corporate Seattle, Sephi Coyle and I loved it so very much at the time I definitely knew I had to share it here.  I’ve adapted it ever so slightly but in essence it remains the same. You can make this in small tartlet form by using a mini muffin tin or even if you feel so inclined you could bake it into one large tart . It also freezes beautifully so making ahead is a snap.

Super versatile, it really would work equally well on any holiday table, not just for Thanksgiving. The only thing missing? A big dollop of vanilla ice cream, of course.

Cranberry Crumble Tarts Tippy

  • Cranberry Crumble Tarts
Servings
6

Ingredients

Servings:

Instructions

For the Crust:
  1. Place the flour, salt and butter in the bowl of a food processor with a dough blade attached. Pulse until the mixture resembles coarse meal. Slowly dribble the ice water in to the mixture and pulse until it just begins to come together. Add up to an additional 1/4 of ice water if needed.
  2. Dump mixture out onto a lightly floured board and lightly knead the shaggy pieces until it forms a ball. Divide in half, flatten slightly, wrap each half in plastic wrap and refrigerate for 1 hour. Meanwhile prepare the crumble and the filling.
For the Crumble:
  1. Place the flour, sugar, salt and butter in the bowl of a food processor and pulse until the butter is reduced to the size of small peas. Avoid over processing. Set aside.
For the Filling:
  1. Place the cranberries, sugar, orange zest, flour and cinnamon in the bowl of a food processor and pulse until the mixture is coarsely chopped. Set aside.
To assemble:
  1. Preheat your oven to 350 degrees F. Remove one of the discs of dough from the refrigerator and allow to set for 15 minutes until pliable. Roll the dough on a lightly floured surface to an even thickness, somewhere between 1/8" and 1/4". Fit dough into the tart tins, by placing a tin under the dough and pressing it evenly into each tin. You may need to re-roll a few times to fill all the tins. You should also be able to get 6 tarts from half of the dough, if not though go ahead a roll the second half of the dough. Place the prepared tins on a lined and rimmed baking sheet. Set aside.
  2. Spoon the cranberry mixture evenly into each tart and top with the crumble mixture. Apply liberally.
  3. Bake for 40-45 minutes or until golden brown and the filling is bubbly. Allow to cool for 45 minutes before serving.

Share this Recipe

Black Bean and Blueberry Smoothie for @WilliamsSonoma Smoothie Week

Black Bean and Blueberry Smoothie

Smoothies are everywhere have you noticed? I think it’s simply fantastic that they are so popular and in fact show no signs of going anywhere for the foreseeable future. Really, how can something so delicious, so packed with healthy nutrients, so quick and easy,  be anything other than just awesome?!

Black Bean and Blueberry Smoothie 1

I became a fan of smoothies when my kids were little as a means of getting some fiber and vegetables into their diets in a sneaky kind of way. Once I learned how easy to make, how satisfying and scrumptious they were I was hooked.  As the kids grew and began buying smoothies that practically needed to be funded with a loan from the bank, we all became even bigger fans of the homemade variety.

So when Williams-Sonoma contacted me and asked me to be a part of their Smoothie Week I couldn’t resist! The first installment for this series focuses on the theme “Not Your Typical Smoothie” smoothie. Basically a smoothie featuring a slightly odd or unusual ingredient. Enter this concoction, the Black Bean and Blueberry Smoothie.

Oftentimes people complain that there aren’t enough protein options for smoothies that aren’t laden with calories (think nut butters specifically), but really that simply is not the case. Yogurt of course is a great addition and if you use the Greek variety you are doing yourself even more of a favor on the protein scale. But there are other fantastic ways of adding protein, and beans, believe it or not are one of them.  Their mild, unobtrusive taste and soft texture make them a natural in a fruit smoothie. Since I have growing boys I like to go a bit nuts on the protein side of smoothies and I think after trying this new combination I’m going to definitely be adding beans to our regular fruit/yogurt rotations. Strange, definitely. Delicious, absolutely.

Black Bean and Blueberry Smoothie 3

For this recipe I also decided to add a few tablespoons of a chia, buckwheat and hemp cereal mix along with some of the most beautiful spinach I’ve ever seen, an heirloom red variety I found on a trip to the market this morning. Almond milk, frozen blueberries (you could use fresh if you like), yogurt and a little bit of honey round out the remainder of the recipe.

Black Bean and Blueberry Smoothie 2

This made an excellent breakfast, and I loved it so much I drank the other one for lunch. You must give it a try. You could even add white beans to a light colored fruit smoothie if you’d like.  The sky is the limit really. And if you are in the market for a blender you absolutely should mosey on over to Williams Sonoma and give them a look. With the holidays coming it would be a lovely way to treat yourself and your family to a season of health and of course smoothie happiness.

Disclosure: This post in unsponsored. All opinions contained herein are my own.

  • Black Bean and Blueberry Smoothie
Servings Prep Time
2 5 minutes

Ingredients

Servings:

Instructions

  1. Combine all ingredients in a blender and puree until the mixture is fully incorporated. Pour into glasses and serve.

Share this Recipe

Mumma: Spiced Swedish Beer Cocktail

Mumma 4

I was scrambling around my kitchen over the weekend, trying to get a handle on the crazy, out of control mess that it had become (as it does so frequently these days), when my thoughts turned to the fact that it was all of the sudden November 1. The majority of my baking and cooking during the months of November and December always takes on a Scandinavian flavor as it does predictably for most Scandinavian Americans. Traditions that are forgotten most of the year are all of the sudden immensely important. Most will go all year without much thought to their traditional foods (although I’m excited to see that is changing) but come the holidays everyone wants nothing more than to get their hands on some lefse, lutefisk, fish balls or pinnekjøtt.

Over the years, several of our local Scandinavian food shops have shuttered their doors and sadly I think this is largely due to several factors. Recession, expensive import and export duties, moving and changing demographics all have played a part in their demise and it’s with a heavy heart that I realize the few we have left may be in some jeopardy even now. I do my part to shop at them as frequently as possible and upon a recent trip to Ballard, I was encouraged  to stumble upon a new Scandinavian Bakery near Fremont called Byen Bakeri.  Gorgeous towering Kranskekake’s, fluffy cardamom braids and some of the most amazing Mazarin tarts I’ve ever seen, can be found there. A definite must stop if you’re in the area.

Mumma 2

This recipe for Mumma has been stuck in my recipe box for years and one that I’ve tweaked over time to suit our tastes. The beauty of it though is it’s accessibility. No trips for special ingredients are necessary. Each family has it’s own variation and Christmas seems to be the time of year when it, along with glögg and other spiced beer is consumed most. Christmas beer is a huge business in Scandinavia, and almost impossible to find here in the U.S, but really this recipe, while not the same thing, does a pretty good job of getting to the heart of the matter. I think it makes a really fantastic drink for any occasion in the winter months and consequently I don’t restrict serving to just the month of December.

Mumma 3

The beauty of this recipe is that it serves a lot, for fairly cheaply.  I limit my recipe to two kinds of beer and add some ginger ale rather than the more widespread, lemonade. A small amount of good Spanish Sherry or Maderia, a dash of gin and a generous teaspoon of finely ground cardamom are all you need.  I am usually an advocate of grinding your own cardamom for everything as it’s clearly way, way better, but unless you can grind your own in a spice grinder to a very fine powder, I recommend using the pre-ground store bought variety here.  The last thing you want is big chunks of cardamom floating around in your mouth or getting stuck in your teeth.

To put it politely and rather obviously, this recipe has the ability to kick you in your posterior. Moderation is definitely the key here as few things can be truer than the adage that Scandinavian’s definitely love their drink and definitely know how to tie one on. Make sure you serve this with plenty of hearty food or at the very least when you don’t have plans to be anywhere but firmly planted on the sofa in front of a roaring fire with friends for hours on end. Sounds like heaven.

  • Mumma: Spiced Swedish Beer Cocktail
Servings Prep Time
8 10

Ingredients

Servings:

Instructions

  1. In a large pitcher sprinkle the cardamom in the bottom. Tilt the pitcher and slowly pour the beer down the sides, minimizing the frothy head. Add the ginger ale, sherry, gin and stir gently. Serve.

Share this Recipe

Apple Almond Crumb Pie

Apple Almond Crumb Pie

One can certainly say it is now officially fall in the Northwest! In my mind we’ve not really arrived at fall until we’ve have a least one really good, storm. This last weekend we had our first big storm of the season and as a result lost power for a few days. Living out  in the woods as we do, we lose power frequently and early on were smart enough to purchase a little generator that keeps our refrigerator running, gives us a few lights and operates the fan on the fireplace to help keep us warm. It also, and probably most importantly keeps our coffee machine running. There is nothing so delicious as a hot steaming cup of joe by candlelight, while huddled under a blanket and 2 layers of Smart Wool socks.

Last Saturday night found us out to dinner with friends in a lovely little spot in Bellevue with a tall wall of glass windows and a front row seat to the incoming storm. It was a doozy. Trees toppling, rain blowing sideways and a downed, live, in the middle of the road, power line awaited us upon arriving at home. To complicate matters, it was my son Erik’s homecoming night at the high school, and my other son Drew was out with friends heading home from driving go-carts in Redmond. It’s a bit disconcerting to be separated from your kids when things are out of whack weather-wise, so I was eventually relieved when we all arrived home safe and sound.

Apple Almond Crumb Pie 2

Now that we’ve had our requisite fall storm, it’s also time for me to fulfill the second half of the fall initiation equation. Apple pie. Specifically this apple pie. I do happen to live in the Apple State after all and in my opinion every self-respecting Washingtonian should have at least one really outstanding apple recipe up their sleeve. I’ve shared several with you this fall, but I have to say I think this one is my favorite. It’s one we’ve made for a years and somehow managed to slip underneath my blog recipe planning radar up until now and for that I apologize.

There is so much that is just right, just amazing with this recipe and truly every time I make it I get raves.  Big raves.  A thin layer of almond paste and a delicious almond crumb topping elevate this pie so far above the ordinary.  Apples and almonds feature prominently together in Scandinavian cooking and combined in this way they turn this pie in to something extraordinary. This would also make an excellent addition to the pie table at Thanksgiving as well if you are looking for something special that’s not cranberry or pumpkin.

This recipe is the latest installment for the Issaquah Press. To get it,  head on over the the Issaquah Press Recipe Box section.

Recipe adapted from Odense.