As we head into the last weeks of summer, it means final chances to use up the last of the summer berries. And one berry that always intrigues me is the blackcurrant. It’s all at once sweet and tart and has a beautiful deep purple, almost black and glossy exterior. The taste is earthy and leaves you with a lingering aromatic experience. They’re divine eaten directly from their stems and are also a favorite in sauces, jams, jellies and sweet and savory dishes.
Blackcurrants have been known in Norway since the 17th century. They are very popular garden plants nowadays, and you won’t be hard pressed to find a neighbor with a blackcurrant bush if you need some. They are high in Vitamin C and have been a very important and valuable crop for a long time. (more…)
Berry season is nearing its end for the year as the tips of the trees give way to yellow, orange and red hues. Cooler days and the welcome of autumn bring a shift in the kitchen from light fare to more hearty and warm dishes. With more than my fair share of wild berries resting on my countertop, my thoughts are immediately filled with dreams of baked goods and their aroma sifting from the kitchen. Berries paired with dough. Their sweetness nestled in a blanket of creamy cheese surrounded by a hazelnut crust and drizzled with local honey. Just large enough to be handheld, cut into little servings and shared among friends.