End of Summer Dinner Party

Last weekend, my husband and I hosted a traditional crayfish party for seventeen of our friends. The scale of the gathering prompted us to completely rearrange our furniture, creating a spacious five-meter table in the center of our living room. To ensure continuity, my husband crafted an additional table that harmonized perfectly with our existing setup. We were fortunate to have a variety of beautifully aged chairs in storage, which I refurbished with a chalk white finish to complement the decor.

As autumn gradually unfolds, I adorned the table with arrangements featuring fall hydrangeas, foraged leaves, autumn joy stonecrop, and dahlias. I adored the soft hues of dusty pink and muted green, harmonizing seamlessly with each other. To add a touch of wild greenery, I incorporated cascading vines from our balcony. The table sparkled with an assortment of candles in various sizes, alongside a collection of mixed silver vases and cherished trinkets accumulated over the years.

The evening commenced with cocktails and canapés, followed by a delightful pumpkin duck risotto as dusk settled in. The main event, succulent crayfish and snaps, unfolded amidst the cozy glow of candlelight. For dessert, we indulged in pavlova adorned with fresh figs, complemented by an array of smaller sweet treats. It was an unforgettable evening, marking the perfect transition into fall.

Mini Savoury Sandwich Cakes

pressed and dried violet flowers from last year

The traditional Finnish voileipä kakku, or sandwich cake, is a culinary delight that transcends the boundaries between savory and sweet. As its name suggests, it is indeed a cake, but one made entirely of layers of bread and various fillings, resembling a large, layered sandwich. This unique creation is a staple at Finnish celebrations throught the seasons. I was inspired from a swedish gardening program (trädgårds tider) where they made small individual sandwich cakes layered up from single slices of toast. They looked so pretty (like a small layer cake) and elegant especially for a garden party. This is literally like making a sandwich that is coated with a creamy mascarpone and decorated beautifully.

To construct a traditional voileipä kakku, one typically starts with a base of hearty rye bread slices, although white bread can also be used for a lighter version. The bread is often thinly sliced and layered with an assortment of fillings, much like assembling a traditional sandwich. These fillings can include a variety of ingredients such as cold cuts, smoked salmon, shrimp, cheese, vegetables, and spreads like mayonnaise or cream cheese. Each layer is meticulously arranged, and the cake is built up to several layers high, resembling a towering confection. Once the layers are assembled, the entire cake is coated with a generous layer of creamy topping, usually made from a mixture of cream cheese, sour cream or mascarpone. This topping not only adds a luscious texture but also serves as a blank canvas for decorative elements. Traditionally, the cake is garnished with a colorful array of vegetables, herbs, seafood, and sometimes even edible flowers, arranged artfully on top to create a visually stunning presentation.

The voileipä kakku is not only appreciated for its aesthetic appeal but also for its versatility and convenience. It can be prepared in advance and refrigerated, allowing the flavors to meld together and the bread to soften slightly, resulting in a harmonious blend of tastes and textures. Sliced and served cold, it makes for an elegant and satisfying addition to any festive occasion, providing a refreshing alternative to more conventional cakes and pastries.

cut into circles

make the filling

layer the sandwich

ready to coat

3 x Smoked Salmon & skagen Sandwich Cake

• 4 slices of toast cut into circles ( use a tartare mold to help create circles) = 1 cake x 3

• Frosting: 1/2 cup of room temperature mascarpone cheese, 1 teaspoon milk, 1 teaspoon lemon juice

Filling

• 4 slices of cold smoked salmon

• 1 cup sour cream

• 1/2 cup cooked shrimps

• 2 tablespoons mayonnaise

• 2 tablespoons chopped dill

• 2 tablespoons of fish roe (optional)

• pinch of black and white pepper

• 1 teaspoon lemon juice

• 1/2 red onion finely chopped

Garnish

• Mirco greens, pee shoots & pressed violet flowers

Finely chop everything and mix together in a bowl. check the flavour and add more acidity from the lemon juice or more sour cream or creme fraiche if the consistency is unbalanced. It is better the consistency is more thick so it stays in between the white breads. In Finland we can buy ready made skagen (or something similar) spreads, you can also use one of these packets if you do not want to make the filling from scratch.

For the frosting- whisk the mascarpone cheese so it softens up and is easier to spread on the bread. I also added a few drops of milk and lemon juice to soften the texture.

Directions

Begin by cutting your white breads into circles. I did this by pressing a tartare mold into the bread. Repeat this process four times. This makes one cake. Repeat the process 3 times.

Make the filling. Place one bread slice onto a plate, add some filling on top. Add black pepper, place another bread on top, add filling and repeat until four breads are used. Like you would with a layer cake, leave teh top of the bread without anyfilling as this will be coated with “frosting”. Put the sandwich into the refrigerator while you cake the frosting.

For the frosting- whip the room temperature mascarpone cheese with a whisk so it softens. Add in a drop of milk and lemon juice to aid softening. Take teh sandwich out of the refrigerator and with a knife, coat the top and the sides with the cheese spread.

Garnish: Let your creative juices flow here, I used micro greens, pee shoots and pressed violet leaves that I had from last year.

Blackberry Cocktail & Beetroot Tartar

In the enchanting embrace of this festive season, where craftiness, late-night culinary adventures, and the soft glow of dark candle-lit evenings converge to create a haven of warmth and coziness at home, my husband and I have already immersed ourselves in the charm of a few yuletide films. As we eagerly prepare to embark on the delightful tradition of selecting our Christmas tree, we find solace in staying one step ahead of the bustling holiday calendar, savoring the days leading up to the 24th. Elevate your festive tablescape with a symphony of flavors and vibrant hues. Indulge in the enchanting fusion of a Winter Blackberry & Rosemary Cocktail, where velvety blackberries meet the aromatic dance of rosemary in a champagne elixir. Complement this libation with the exquisite sophistication of Beetroot Tartare, a culinary masterpiece that marries earthy sweetness and zesty freshness, ensuring your holiday table is adorned with culinary delights that captivate both the palate and the eye.

Let not the Christmas rush consume you; instead, relish the anticipation that envelops these moments, for it is in the sweet expectancy of it all that the magic truly unfolds. Today, I am delighted to share with you a captivating cocktail and appetizer recipe, a harmonious prelude to the festive symphony that awaits. May it ignite inspiration for your Christmas table and infuse a dash of holiday spirit into your home.

Winter's Embrace: Blackberry Elixir with a Rosemary Symphony

Embark on a journey into the heart of winter with our enchanting Blackberry and Rosemary Champagne Cocktail – a masterpiece that sets the stage for any elegant evening. The velvety, deep burgundy hue serves as a sophisticated backdrop, casting a spell of allure over December gatherings or providing a delightful escape for those seeking a touch of luxury in the midst of the ordinary.

Elevating the art of preparation, our blackberry syrup can be meticulously crafted in advance, ensuring a seamless orchestration of flavors when the time comes. The versatility of this libation extends beyond expectation; feel free to dance between berries, transforming the symphony with a switch to your favorite variation. Picture the aromatic dance of thyme gracefully replacing rosemary, adding a unique twist to your sensory experience.

The crowning touch lies in presenting this elixir in 1920s-inspired crystal glasses, each with its own distinctive style, creating a vintage champagne boat that whispers of opulence with delicate, thin edges. Allow the Winter Blackberry & Rosemary Cocktail to be your portal to an evening of refined indulgence and timeless charm.

Cocktail Ingredients

• 1 cup fresh blackberries

• ½-1 cup sugar

• 1 cup water

• 1 twig of rosemary

• Butter & brown sugar for rimming the edges of the glasses

• Sparkling wine/champagne

• Garnish: long rosemary twig with fresh blackberries poked through stem

Directions

In a small saucepan, combine all the ingredients (water, sugar, blackberries, rosemary twig) to make the syrup. Bring to boil and reduce heat and cook for under 10minutes so the blackberries start to mush. Stir occasionally and let the mixture intensify into a red colour. Remove from heat, strain and allow to cool. Once cooled, place the syrup into an airtight maison jar and store in the fridge for up to a few weeks.

Rim each champagne glass with a bit of butter between your fingers. Then place some brown sugar onto a plate and press each glass rim into the sugar so it coats all around.

To make the cocktail; add some blackberry syrup to the glass, some ice and pour over some champagne or sparking wine. Give a little mix. Garnish each glass with a bare rosemary branch (except for the ends for visual impact) and pierce a few fresh berries through it. Allow it to gently rest on top of the glass. Enjoy.

Beetroot Tartar

Beetroot is a fantastic earthy compliment to a winter menu that is rich in flavour and colour. This winter root does not need much to be classic, simply paired as a salad with blue cheese, figs and walnuts is all you need to make it refined. However, a layered beetroot tartar is an exciting dish to serve at a dinner party, as it tastes wonderful. The filling is basically made from a beetroot puree and cream cheese that has some blackberries and spinach in between. You could defiantly incorporate slices of cured salmon and play around with the dimensions of flavours. For this recipe, I made the beetroot puree from scratch, but I suppose you could store by this as well.

Beetroot puree

• 5 large roasted beets (place in an oven dish, with oil, salt and pepper and roast in the oven (200c) for an hour until soft)

• 1 sweet potato roasted (place into same oven dish with beetroots to roast)

• 2 garlic cloves grated

• Butter for cooking

• About 1 dl cream

Directions

Begin by roasting the beetroot and sweet potato. Once ready, peel the skin off and roughly chop into smaller pieces.

In a large saucepan, add a generous dollop of butter and grated garlic. Stir and add in the chopped beetroot and sweet potato. Cook for about 7minutes and add in a splash of cream. This part can be left out if you prefer not to use cream, but it does a lovely taste. Let it gently cook so the cream reduces. Add salt and pepper to taste. Remove from heat and pulse with a handheld blender into a puree. It does not need to be silky smooth, as it needs to be thick to hold its shape. Place into a bowl and leave it to cool. Refrigerate the puree for an hour before using so it becomes denser.