Tag Archives: recipe

Chocolate Cake with Licorice

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chocolatecake

My favorite sweet is licorice; sweet, salty or both. Unfortunately its hard to find my favorites outside Scandinavia. This has made me dream of making my own licorice treats.

This winter I finally got my hands on some licorice powder. I was so totally happy that I wanted to tell the whole world about my treasure. One person I told was a sale’s women in my favorite candy shop in Malmö (Sweden). She was impressed (or rather amused) and offered me a taste of some of their exclusive chocolate bars. One of them was a dark chocolate with a touch of licorice. I was sold…

for the Chocolate Cake

2 eggs
1 cup (250 ml) sucanat
4-6 tablespoons unsweetened cocoa powder
1 pinch of salt (only if you’re using unsalted butter)
2/3 cup (150 ml) pastry flour
4 oz (a little more than 100g) butter, melted

Whisk eggs and sucanat in a bowl. In a separate bowl sift flour together with cocoa powder and salt. Add the flour mixture to the eggs and stir until combined. Pour in the butter and stir until smooth.
Pour the mixture into a greased 9” pie form. Bake the cake in the oven at 350 F (150°C) for about 15-20 minutes. The cake should be sticky inside. Let the cake cool off.

Ganache with Licorice

2/3 cup (150 ml) cream
½ cup (100 ml) sucanat (use no sugar if chocolate is sweetened)
3.5 oz dark chopped chocolate (I used Lindt Excellence 85% Cocoa)
1 teaspoon licorice powder*
two table spoons butter

Bring the cream and the sucanat to a boil. Lower the heat and add the chocolate and the licorice powder. When chocolate is melted take the pan aside and add the butter. Stir until smooth.
Spread the ganache over the cooled chocolate cake and let it cool for at least an hour.

At last I have to say that I got very inspired by the lovely recipes in the new Swedish cook book, Lakrits, Mint & Choklad (Licorice, Mint & Chocolate) by Elisabeth Johansson.

*licorice powder is a licorice flavoring in powder form. Unfortunate I haven’t found this product in the USA. However it may be possible to buy it online from Panduro Hobby (folow this link if you are in the UK)
You can also find licorice flavoring at Essence Fabriken in Stockholm. They take orders by phone or fax. Hopefully they take orders from other countries than Sweden.

Sabine’s Caviar with Lingonberry

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caviar under an old oak

Last summer we went to visit some new friends in Sweden. We were invited to dine under their old oak tree. The lady of the house, Sabine spoiled us with a number of unbelievable and unforgettable treats. One of them became my extra extra favorite: lingonberry cream with North Swedish caviar. Believe me when I say, lingonberries and caviar are a surprisingly good combination!

the cream
200 ml (almost a cup) Creme Fraiche
About two tea spoons of lingonberry or cranberry jam (not too sweet)
Red caviar (mild or slightly salty)

Mix the cream fraiche and the lingonberry jam together. The mixture should have just a slight taste of lingonberry and have a light pink color. Serve the caviar and lingonberries together with thin Swedish crisp bread (knäckebröd) or Finn Crisp.

For Thanksgiving I used my Raw stirred Cranberry Jam and served the caviar with gentle and soft Muscat wine.

Sabine’s version is slightly different from mine. She mixed the lingonberries with whipped cream and served it on a soft flatbread from the north of Sweden. The north Swedish caviar she served was very delicate and not so salty. I normally prefer this myself but I discovered that a slightly salty caviar blends well with the sweetness in the lingonberry cream.

Thanks Sabine and congratulations to your new cooking book, “Restresan”.

Zubrówka

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kokblog_bisongrass

Our friend Russel is growing Sweet Grass (or bison grass) in his garden. Sweet grass is the main flavoring in M:s and my favorite vodka, Zubrowka. Zubrowka is based on rye distilled vodka and the grass gives it a smooth herby taste with a touch of bitterness. The smell is grassy and has a barely noticeable vanilla accent.

Sweet grass has been used for ages by the Native Indians for ceremonies and healing rituals. In many places it’s still grown for basketry. In the 70-ies the US discovered that Sweet grass contains a small amount of coumarin and decided to ban the import of Zubrowka. Coumarin has the ability to thin your blood, the same effect Aspirin has. Well whenever I will need to prevent my blood from clotting, I will prefer a Zubrowka to an aspirin. I also think a cold Zubrowka goes better with herring. Today you can find artificially flavored “Zubrowka” in the US but it’s very distant from the real thing.

In some parts of the world, Sweet grass is growing wild but you can also find Sweet grass clogs on the Internet. Russel planted his clogs last spring and was able to harvest his first straws in September the same year. Russel grew up on a farm so we were quite certain the result would be lovely. As the Sweet grass is a perennial, Russel will soon be able to harvest it again. This time we think the result will be even better as the straws will be fresh and delicate!

for the essence you will need
1/3 liter rye vodka (however we used the wheat grain vodka, Svedka)
8 fresh blades of sweet grass cut into one inch lengths

Let the blades soak in a the vodka in a sealed glass jar for seven days. Any longer and this ‘essence’ tastes too bitter. Take the blades out, filter the essence through a coffee filter and mix approximately two parts vodka with one part essence.

If you mix Zubrowka with apple juice topped with a slice of lime you will have the cocktail that we call a boy scout. In Poland they call the cocktail tatanka or szarlotka (apple pastry).

There is off course other ways to make your own Zubrowka.

Kale with Goat Cheese

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getting stronger

We never had spinach when I was a child. Sometimes they served it in school but as a thin and tasteless soup or as a thick compact side dish for fried fish. In my later youth I was told to eat more spinach, as the iron would make me strong and less pale. It’s true that spinach contains more iron than many other green vegetables. But according to Wikipedia my body can’t really absorb it because spinach also contains a small amount of oxalate. And oxalate actually stops the body to absorb the iron! Hm!

True or not, spinach is still a great and healthy vegetable. I am eating it more now then ever before, (at least 4 times a month). The myth has also given me the taste for other green leaf vegetables such as Chard (mangold), Kale (cabbage), Collard Greens, Dandelion, Mustard Greens and a love-hate feeling for the bitter Broccoli Rabe.

Well this recipe is simple and works with many of the green leaf vegetables.

kale with goat cheese

one bunch of kale
olive oil
two cloves of garlic
chopped dried chili (what kind and how much depends on how spicy you want it)
60 ml (1/4 cup) tamari sauce
60 ml (1/4 cup) of water
one – three tablespoons of sour cream
goat cheese (you can use feta as well)

(serves two or three people)

Clean the kale carefully, trim the stems and chop the leaves into one-inch (25.4 mm) pieces. Peel and chop the garlic into tiny slices. Heat up some olive oil in a pan and sauté the garlic and the chopped chili. When the garlic starts to get golden brown, add kale and sauté until the kale starts to get a little soft. Lower the heat, add water and tamari, cover the pan and let it cook for about three to five minutes. Add some spoons of sour cream and some goat cheese. Stir without boiling for one minute (season with salt and pepper.)

Serve the kale with M:s lovely rice, brown pasta or even kasha (buckwheat).

m:s mixed Rice
(serves two hungry people)

one cup (ca 235 ml) of rice, a mix of Brown Basmati and a small amount of black wild rice
two cups (ca 470 ml) of water
one clove of garlic
one big bay leaf

Sort through for the rice for any odd bits and rinse lightly in water. Put the rice and water into a pressure cooker and turn the heat on high. When the water starts to boil add salt, the whole clove of garlic and bay leaf. Stir and close the pressure cooker. Turn heat to medium and when it starts to steam/hiss turn the heat to low. Cook for 30 minutes. When it’s finished take the pressure cooker from the heat and wait for the pressure to go (about five minutes). Open the pressure cooker and discard the garlic and the bay leaf. Ready to serve!

Raw Stirred Cranberries (rårörda tranbär)

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kokblog_turkey

When I was a child, I often helped my mother picking lingonberries. Unfortunately we didn’t live in the north where there are lots of them so it was kind of tedious. I also didn’t like the taste so I couldn’t really get the point of wasting my time. It was different with blueberries.

Well it is even harder to find fresh lingonberries in NYC. But luckily there are plenty of cranberries. You may even find organic berries. Uncooked Cranberries Preserved Jam or what you may call, Raw Stirred Lingonberries (rårörda lingon) is a very common side dish to plenty of Swedish dishes. I have also heard that it is very similar to a cranberry and orange relish that is common on a traditional Thanksgiving dinner. In my jam or relish I used lime instead of orange and (of course) sucanat instead of white sugar.

½ kg (1 lb) cranberries or lingonberries
150 ml (0.6 cup) sucanat
peals of one lime

Rinse the berries carefully. Crush the berries with a potatoes masher to make the berries softer. Add the sugar and start stirring with a big spoon. Keep stirring and stirring and stir until the sugar is completely melted and you have a nice consistency. For quicker results, run the berries very briefly in the food processor before adding the sugar. It will make it easier to stir. But please don’t use the food processor too long as it will mash them and its nice to see some whole soft lovely berries in the jam. Finally add the lime peals and let the jam rest overnight.

Serve the jam with duck, chicken, turkey, meatloaf, body cakes (kroppkakor), potaoe panncakes, patties or meatballs. M likes it on his breakfast oatmeal (if there is any left…)