It’s getting cold out there so it’s time to cook comforting stews, soups with dark rye bread or have tea with cookies crawled up on the sofa. Another combo that works is to host a Fika & Cheese party with glögg. And this is exactly what Tenaya Darlington aka Madame Fromage I did in Philly the other day.
I arrived by bus with loaves of rye bread, thin crisps with caraway seeds and ginger cookies while Tenaya unwrapped incredibly luscious cheeses that I had been dreaming of for weeks (and still do). Together we fired up some spicy glögg (image above) just before our guests filled the kitchen/ living room with joyful cheese & baking conversations while we were munching away. One of our guests, cheesemaker Sue Miller from Birchrun Hill Farm came with some of their ‘mind blowing’ blue cheeses. Another guest, Marisa McClellan from Food in Jars brought pickled kohlrabi and honey-sweetened jam that matched our cheese & fika board beautifully.
In Sweden we would call this kind of party glöggmingel (mingle with mulled wine), a party that often is held in December prior to Christmas.
Want to host a party like this? Then you should continue reading about the party over at Madame Fromage’s blog. Tenaya brings you behind the scenes and reveals how to successfully host a party like this.
I especially want to thank Tenaya and Todd for having me in your kitchen. It was wonderful to finally meet you in person. And thanks to everyone who came and made this event into an inspiring and fun party.
Fika – The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall
Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington (I love this book!!!)
Glögg – Swedish Mulled Wine
Lussekatter recipe by Anna Brones with illustrated shapes by me
Pepparkakor (ginger cookies) by Anna Brones and Johanna Kindvall at Ecosalon
Knäckebröd (thin crisps) with wild fennel – baked in Sicily
Fika & Cheese Party (original invitation)