Lovely sweet buns with a beautiful yellow colour. According to tradition in Sweden and Denmark they’re served on St Lucia day, the 13th of December (also my birthday, so doubly auspicious and suited to baking with expensive saffron).
They are normally S-shaped and decorated with a few small raisins or currants. Serve warm with plenty of cold salted butter or, as we do in our Nordic cooking classes, with sweet and salty hazelnut butter!
Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time. The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish. Serve with potatoes or pearled rye or spelt.
Crispy cookies with a beautiful dark color and a great malty, almost coffee or chocolate-like flavour. For Christmas you could add flavorings such as 1 tsp cinnamon or mixed spices and ½ tsp grated orange zest – not New Nordic, but very tasty!
For a dessert, try layering crumbled cookies with toasted chopped nuts, whipped cream or yoghurt and fruit compote to make a trifle. Malt cookies go well with cherries, hazelnuts and a small sprinkling of licorice powder.
A crunchy salad with great acidity and punch, a good match for heavy, meat-filled autumn stews. Use different coloured beetroot for an even more beautiful result.
Recipe and photo from Mia Kristensen of CPH Good Food.
This is two recipes, rolled into one, courtesy of Mia Kristensen from CPH Good Food in Denmark. I collaborate with Mia to give New Nordic cuisine classes in London. This recipe was one of the stars at our Summer 2012 class. You could use the recipes separately, ie use the marinade for a different piece of meat, or cook the leg of lamb without marinating it first.
This recipe comes from Mia Kristensen of CPH Good Food in Copenhagen, who I collaborate with to run New Nordic cuisine classes in London. This recipe featured in our Summer 2012 class.
Don’t be put off by all the steps in the recipe. You basically need to separate half a dozen eggs and use the yolks to make a simple sponge and the whites to make a simple meringue. The rest is basically fresh fruit and cream! In any case, it’s well worth the effort.
Add dried spices to the dough for more flavours. To stay within the flavours of Nordic cuisine, try caraway seeds, dried dill, dried lemon balm or even small pieces of roasted bacon. Serve these crispbreads with an assortment of cheeses, a fresh herb pesto or with pickled herring, like they do in Sweden.
