Chasing rugbrød, part one

We waked, in the two cabins in those happy days, just before the sun came up, when the birds were in their loudest clamor of morning joy. Wrapped each in a blanket, George and I stepped out from our doors, each trying to call the other, and often meeting on the grass between. We ran to the river and plunged in,—oh, how cold it was!—laughed ...

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Small-batch rhubarb jam

I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way. With Lisa’s comment in mind, I stirred the fruits into the hot syrup. She wanted a simple jar recipe. And here it is. No endless ...

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A quick note on anthocyanins and pH

I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases. This ...

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Macarons au chocolat blanc caramélisé et aux noisettes

[Caramelised white chocolate and hazelnut macarons] I’d like to tell you I’ve made macarons today. I had planned to. Really. Last week, we bought mandelmjöl [ground almonds] and florsocker [icing sugar]; mjölkchoklad [milk chocolate] and vispgrädde [whipping cream]. But you see, we’ve been for walks everyday. At times, in the forest. Or by the river. And, always, in the snow. Christmas trees everywhere around us ...

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