As a follow up to my previous recipe post, Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun, I’m sharing this simple and refreshing cocktail that I like to make when I have leftover orange syrup (from all those candied orange peels) around. I especially find this to be a great drink to serve during påske (Easter), right after a good, long trek in the brisk mountain air.
I use a local aquavit called Fjellvitt Akevitt “white mountain aquavit” that has a rich characteristic of caraway and other spices, and just a hint of sherry. The orange adds a nice sweetness and the juniper berries offer a subtle earthiness. To me, this drink captures the essence of the hytte (cabin) lifestyle and can easily be made indoors or outdoors. If snow and ice are still gracing the landscape, then pack your bag with some empty cups, a flask, a small jar of the syrup, and instead of ice cubes, use what nature readily provides. (more…)
Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (
2016 has been an extraordinary year, to say the least. This past January, I launched the blog to bring people into the Norwegian kitchen, the Norwegian landscape and the Norwegian culture. A reflection of my journey. My interactions with the community around me. My take on local ingredients. The seasons came and went. Spring’s nettles, ferns and rhubarb, summer’s berries, autumns’s harvest and winter’s cakes and hearty fare. Here we are, coming full circle once again.
Arguably, the most aromatic and popular Christmas cookies in Norway are Pepperkaker. They stand out among all the other traditional cookies with their fragrant presence, crispy and inviting texture, and ability to transform into whatever shape or design or role the beholder so wishes.
The farm has become a blanket of white, with only the contrast of branches and jetting rock to add depth and structure. It’s tranquil and all encompassing.
