A year or so back, a friend of ours invited us over for dinner and made delicious roasted carrots and parsnips with a pomegranate molasses glaze. Since then, we've been obsessed with pomegranate molasses and trying to find different ways to use it. A traditional Swedish limpa is a rye loaf subtly flavored with anise [...]
Author: Chad Uhl
Just a couple from Kansas baking, cooking, and writing about all things Nordic & Nordic-American.
Swedish Punsch Cake
For a while now, we have been looking for the best way to incorporate our new bottle of Swedish Punsch into some baked good. This past weekend, we arrived at this take on a classic rum cake. We ended up altering the (amazing) recipe for a Caribbean Rum Cake from King Arthur Flour to accommodate [...]
Kardemummabullar (Swedish Cardamom Buns)
A tried and true favorite of Swedes everywhere, Kardemummabullar (Cardamom Buns) basically represent the whole of Swedish baking. They even recently made an appearance on the Great British Bake Off where Henry made a version of cardamom buns as his signature festival bread... though they are more of a daily essential in Sweden. Cardamom buns [...]
Äppelkaka (Apple Cake)
Äppelkaka (Apple Cake) is a classic Swedish bake that’s popular throughout the year—although we especially love it in the fall! This cake is a lot like an American coffee cake but without so much sugar and much more apple flavoring. It’s so delicious and the perfect cake to share with friends or family over a [...]
Brined Beets with Orange and Juniper
In our last post, we highlighted how pervasive fermented foods are in Nordic culture and spotlighted Holly Davis' book Ferment as well as her instagram account @hollydaviswholefood. We'd love to share one more recipe from her book that is absolutely essential to any lover of Nordic food: pickled beets! If you've ever had the pleasure [...]
Carrot and Cardamom Pickle
Fermentation is a key facet of Nordic food. From pickled herring to filmjölk to pickled beets, fermented foods feature frequently in the daily cuisine of Scandinavian countries. We first got turned on to fermentation and its many virtues from Holly Davis' book Ferment which is published by Chronicle Books. In this book, Holly offers an [...]
Peach & Frangipane Tart with Cardamom Crust
We bought some wonderfully tasty peaches at the Lawrence Farmers' Market last weekend—it is stone-fruit season after all—and had to think of a good use for all of them. They would be delicious just eaten plain or with vanilla ice cream, but that would be too easy. So, here’s my recipe for a peach and [...]
Pyttipanna: A Swedish Classic
On Chad's first trip to Sweden, the first meal that Emma's family made for him was Swedish pancakes (pannkakor) and pea soup (ärtsoppa), but the second meal I had was pyttipanna. Pyttipanna translates loosely as "shit in a pan" or simply "hash." Writ large, this dish is simply a combination of whatever leftovers you might [...]
Chokladkaka med Chokladsås
This chokladkaka (chocolate cake) is absolutely to die for! It's incredible with just the right amount of vaniljsocker (vanilla sugar) to make it interesting. Chokladkaka is a Swedish classic and is a common treat for fika. I baked this one in particular for my godmother's birthday. Since she loves chocolate, this was definitely the right [...]
Old-Fashioned Kansas Bierocks
Bierocks belong almost entirely to the states of the Midwest. These rolls stuffed with cabbage and meat are the product of the Volga German immigrant families who originally settled here in places like Kansas. It's believed that bierocks are a descendent if the Eastern European food pierogis. Similar idea but still different! Traditionally, these deliciously [...]
