There is an intense ruggedness at this time of year when autumn is holding on tightly before winter sweeps through for good. The sky is more often than not a grey hue with gaps of blue sometimes piercing through. The landscape is subdued, quiet even, as it slowly paces toward the end of another season. The fog comes rolling in with more vigor, covering everything in its path in a billowy embrace. It’s a magical time; a window between the end of one period and the start of a new. (more…)
Tag: snurrer
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Lingonberry Cinnamon Sweet Buns (kanelsnurrer med tyttebær)
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Blackcurrant Sweet Buns (Solbærsnurrer)
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…)
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Snurrer with Plums and Almond Custard
Lightly sweetened buns, boller, are one of the most beloved breads in Norway. The sweet-smelling aroma coming from boller just baked in the oven is comfort at its best. The milk-based breads are soft and fluffy and lightly scented with spicy cardamom. They are simply divine in their subtleties. The most basic recipe features nothing other than this golden bun and its cardamom, which deserves its own post as it is the mecca for all other types of boller in Norway. This I will be sure to write about sometime in the near future.This recipe, however, is a little bit indulgent. Baking like this seems to occur more frequently when autumn is at its height and winter is peaking its head around the corner. Here I use the boller dough as a base while creating a variation on the filling and then rolling it like you would a cinnamon bun, which then gets the name snurrer in Norwegian.
I wanted to utilise the plums which I had picked from our tree and made jam out of a few weeks back. Homemade plum jam with boller. Perfection.
Plums have been cultivated since the 1700s in Norway, making the use of plums in Norwegian cooking a 300 year old tradition.
