Easy Rowan Berry Recipes
Rowan berries, also known as mountain ash berries, are small, vibrant fruits that begin to ripen in the late autumn, making them a perfect symbol of the transition from the cooler months to the heart of the festive season. Their bright red hue and striking clusters make them a popular choice for creating beautiful, natural wreaths, adding a touch of seasonal charm to any home. As November rolls in and we prepare for the holidays, these berries mark the stepping stone to more festive traditions.
Beyond their aesthetic appeal, rowan berries offer a wealth of health benefits and can be transformed into a variety of delicious recipes. Packed with vitamin C, antioxidants, and fiber, these berries have long been used in folk medicine for their ability to support immune health, improve digestion, and even help with inflammation. They are also known for their natural ability to boost circulation and maintain heart health.
In the kitchen, rowan berries can be used in a range of delightful treats, from homemade jams to soothing teas. A warming cup of rowan berry tea is perfect for cold evenings, while rowan berry compote can add a tangy twist to your breakfast spread.
Rowan Berry Compote Recipe
If you prefer a simpler, less sweet option than jam, a rowan berry compote can be made, which is perfect for serving with desserts like ice cream, yogurt, or pancakes. To slowly introduce Christmas season, we had it with rice porridge this weekend.
Ingredients:
500 g fresh rowan berries
1/2 cup sugar (or to taste)
1 cup water
1-2 cinnamon sticks
1/2 teaspoon lemon juice
Instructions:
Prepare the Berries:
Rinse the rowan berries and remove them from the stems.
Cook the Berries:
Place the rowan berries in a saucepan with the water and bring to a simmer over medium heat.
Add the sugar, cinnamon sticks, and lemon juice, stirring to dissolve the sugar.
Simmer:
Simmer the compote for about 20-30 minutes, stirring occasionally, until the berries are soft and the mixture thickens into a syrupy consistency.
Cool and Store:
Once the compote has thickened, remove from heat and discard the cinnamon sticks.
Allow the compote to cool before transferring it to a jar or serving dish.
Store in the refrigerator for up to a week.
Rowan berry tea is a delightful, warming beverage that combines the tartness of the berries with the aromatic flavors of herbs and spices. Here’s a cozy Rowan Berry Tea Recipe that incorporates rosemary, honey, and a touch of cinnamon for an added festive touch.
Rowan Berry Tea with Rosemary, Honey, and Cinnamon
Ingredients:
1/4 cup fresh rowan berries (about 20-30 berries)
1-2 sprigs fresh rosemary
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1-2 tablespoons honey (adjust to taste)
2 cups water
Optional: a slice of lemon or a few cloves for extra flavor
Instructions:
Prepare the Berries:
Rinse the rowan berries thoroughly. If using fresh berries, crush them lightly with the back of a spoon or a muddler to release their flavor.
Boil the Water:
In a small saucepan, bring the water to a boil. Once boiling, reduce the heat to a simmer.
Add the Ingredients:
Add the crushed rowan berries, rosemary, cinnamon stick (or ground cinnamon), and any optional spices like cloves or lemon slices to the water.
Simmer the Tea:
Let the mixture simmer for 10-15 minutes, stirring occasionally, until the flavors meld together, and the water takes on a deep, reddish hue from the rowan berries.
Strain and Sweeten:
Remove from heat and strain the tea into a cup, discarding the solid ingredients (or keeping the rosemary sprig for decoration).
Stir in honey to taste, adjusting the sweetness to your preference.
Serve:
Enjoy the tea warm, and if desired, garnish with a small sprig of rosemary or a thin slice of lemon.
Tips:
If you prefer a stronger flavor, you can let the tea steep for a longer time or crush the rowan berries more to release more of their juices.
Rowan berries are naturally quite tart, so the honey will help balance that out. You can also experiment with other sweeteners like maple syrup or agave if you prefer.
The cinnamon and rosemary complement the rowan berries nicely, but feel free to adjust or add other spices like cloves or star anise for a more festive, spiced aroma.
This rowan berry tea, with its mix of herbs, spices, and natural sweetness, is perfect for warming up during the colder months and can become a comforting ritual as you get ready for the holidays.
Stuffed Zucchini Flowers
These stuffed zucchini flowers take me right back to our Italian holidays, where every meal felt like a celebration of simple, fresh ingredients. I remember sitting ifor cozy dinners, savouring the delicate crunch and creamy filling of these flowers, each bite capturing the essence of Italian summers. The vibrant colors, the fragrant herbs, and the creamy ricotta filling wrapped in a light, crispy batter make these zucchini flowers not just a dish, but a delightful memory of warm evenings and leisurely dinners. They’re the perfect appetizer to share with loved ones, bringing a touch of Italy to our table every time.
Stuffed zucchini flowers are a delicate and delicious Italian appetizer. Here’s a classic recipe:
Ingredients:
12 zucchini flowers
200g ricotta cheese
50g grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh basil (or parsley)
Salt and pepper to taste
about 100g all-purpose flour
1-2 egg yolks
Vegetable oil for frying
Enjoying cosy cooking and dinners under the pergola, listening to the sound of nature as the evening sky falls into sunset
Instructions:
Prepare the zucchini flowers:
Gently rinse the zucchini flowers under cold water and pat them dry with a paper towel. Carefully remove the stamens from inside the flowers without tearing the petals.
Make the filling:
In a bowl, mix the ricotta cheese, grated Parmesan, minced garlic, chopped basil (or parsley), salt, and pepper until smooth and well combined.
Stuff the flowers:
Using a small spoon or a piping bag, gently stuff each zucchini flower with the ricotta mixture. Be careful not to overfill them, and twist the petals at the top to close the flower.
Dip the flower in egg yolk, then roll in a bit of plain flour. Add a pinch of salt.
Fry the zucchini flowers:
Heat vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking.
Carefully place the coated flowers into the hot oil and fry until golden brown, turning them occasionally, for about 2-3 minutes on each side.
Drain and serve:
Remove the fried zucchini flowers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately
enjoying the beautiful countryside view in Umbria from our villa
Lilac & Violet syrup in 10 min
Lilac & violet syrup served with ice & tonic water
I have a serious love affair with flowers and that is why I love using lilacs and violets when they are in season. Lilacs are not only beautiful but also edible. Just be sure that the lilacs you pick are pesticide-free. In Finland, lilac trees bloom wild in the countryside and I’m lucky to have a sister and mother in law that both have lilac trees in their gardens, that I can pick from. I have a balcony filled with violets, which is why I also incorporated them into this recipe. There are many simple culinary uses for lilacs, such as infusing sugar, alcohol, syrups or honey. This syrup is perfect for sweetening cocktails or mocktails and is incredibly easy to prepare in just 10 minutes. It also works as a sauce for cakes or pancakes or even a base when freezing popsicles.
When making lilac syrup, use only the blossoms, removing any leaves or stems before infusing. Gently rinse the lilacs in a fine mesh strainer to remove any dirt and insects. This ensures your syrup is clean and ready to add a delightful floral note to your drinks or on top of cakes.
Helsinki is experiencing a lengthy heatwave, so a few small drops of the syrup mixed with ice and soda water (or tonic water) makes a great refreshing drink during warm days. Our two year old absolutely loved this combination, we enjoyed it on our balcony garden.
Water and Granulated sugar: No fancy sugars needed. Just your basic granulated sugar.
Lilac & violet blossoms: You are fresh and aromatic lilacs that are pesticide free.
Blueberries (or other dark berries): Lilac syrup by itself is kinda brown in colour. I add a small handful of blueberries/lingonberry to give it a pretty purple colour.
Ingredients
3dl sugar
2dl water
1dl blueberries (or partly lingonberry)
2dl mixture of lilacs and violet flowers
Boil the water and sugar until the sugar has melted. Add in the berries and edible flowers and let it boil for 10 minutes. Strain, let it cool and bottle. Store in Refrigerator.
Easy Nettle Pesto & a few recipes
Nettle pesto is a delightful twist on the classic recipe, bringing the unique, earthy flavour of nettles to your table. Packed with nutrients, this pesto is perfect for pasta, pies, or as a dressing. If you don't have enough nettles, feel free to combine them with other leafy greens like spinach, mint, parsley, or the classic basil for a delicious sauce. Nettles are in season now, so they are accessible for foraging spring and early summer.
Ingredients:
2 cups fresh nettle leaves, packed (blanched to remove sting)
1/2 cup grated Parmesan cheese
1/2 cup nuts (pine nuts, walnuts, or almonds work well)
2-3 cloves garlic, minced
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Prepare the Nettles:
Wearing gloves, rinse the nettle leaves thoroughly to remove dirt and bugs.
Blanch the nettles by boiling them in water for 1 minute, then immediately transferring them to a bowl of ice water to stop the cooking process.
Drain the nettles and squeeze out any excess water.
Blend the Pesto:
In a food processor, combine the blanched nettle leaves, grated Parmesan cheese, nuts, and minced garlic.
Pulse until the mixture is well chopped.
Add Oil and Seasoning:
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Add the lemon juice, salt, and pepper, and pulse a few more times to combine.
Prepare a simple summer plate
The nettle pesto pairs well with with an Italian style antipasto plate that has some nectarine slices, parma ham and a handful of micro greens (red and green daikon)
For this pesto: I foraged young birch leaves and nettles and also added in some basil. It made a great pesto for this pasta dish
Easy Savoury Nettle Pesto Pie
Puff pasty
Nettle pesto
Cream Cheese
Sliced Shallot
egg yolk for brushing the sides of the puff pastry
Directions
Preheat oven to 200C
Cut the puff pastry into a square. With the help of a knife, score another smaller square (indent) into the centre but make sure the knife does not go all the way through.
Take a few spoonfuls of your ready made pesto and mix it together with a few spoonfuls of creamcheese. Spread this mixture into the centre of the (smaller) square so that you are left with puff pastry sides all around. Add some shallot slices on top.
Brush the sides of the puff pastry with egg yolk and place into an oven for about 10- 15 minutes or until the puff pastry is golden brown from the edges.
Creamy Nettle & Tuscan kale Soup
Take an afternoon off and enjoy some quality family time by exploring the woods along the streams and riverbanks while spending time in nature. While soaking in the beauty of nature, forage for stinging nettles to make a quick, delicious, and hearty soup. To protect yourself from the sting of the nettles, wear long sleeves, rubber boots, and thick gloves. Just like dandelions, nettles often grow in gardens as well, so this can potentially be found in your backyard.
Once you're geared up, harvest nettles by either cutting with scissors or pinching them off just above a set of leaves. Similar to basil, nettles will produce new shoots when harvested this way. Aim to gather the top two to three sets of leaves, as the lower parts of the plant tend to be tougher and woodier. Before placing the nettles in your basket or bag, give them a good shake to remove any bugs and beetles. Focus on collecting the young, tender tops and avoid any older or insect-eaten nettles.
Foraging for nettles is a rewarding activity that connects you with nature while providing a bounty of nutritious and versatile greens. Nettles, particularly the stinging nettle (Urtica dioica), are often overlooked due to their sting, but they are a powerhouse of health benefits and culinary potential. Rich in vitamins A, C, K, and several B vitamins, nettles also boast high levels of minerals like iron, calcium, magnesium, and potassium. Additionally, they contain beneficial compounds like antioxidants and anti-inflammatory substances, making them a valuable addition to a healthy diet. Spring and early summer are the best times to harvest young, tender leaves, which are more palatable and nutritious.
In the kitchen, nettles are celebrated for their versatility and nutrient density. They can be used in soups, stews, pesto, teas, and smoothies, or simply sautéed as a side dish. Their flavour is often compared to spinach, but with a deeper, earthier taste. Cooking or drying neutralizes their sting, making them safe and enjoyable to eat. I have made savoury pies, sweet cakes, pesto and soups from nettles.
How to Remove the Sting
To prepare nettles, rinse them thoroughly and blanch them in boiling water for a couple of minutes to remove the sting. After this, they can be used in a variety of dishes, bringing both flavor and health benefits to your table. Whether you're a seasoned forager or a novice, incorporating nettles into your diet is a delightful way to enhance your meals and well-being.
Creamy Green Tuscan kale & Nettle soup
Ingredients
about 1/2- 1 cup prepared nettles (already blanched in water)
about 5 large leaves of Tuscan kale (black cabbage)
4 garlic cloves
few twigs of thyme
1 shallot
chicken stock cube
pinch of salt/ black pepper
about 1/2 L water
1/2cup heavy cream
garnish: Toasted nuts, herbs of choice, violet flowers
Directions
Prepare the nettles: When I'm at home from foraging nettles, the first thing I do is give them a good wash. Wearing gloves, I dunk them in batches into cold water to remove dirt, bugs, and other residue. Afterward, I pick off the leaves, boil them in water for one minute, and then immediately rinse them with cold water.
In a medium heated pot, sauté the roughly chopped garlic, thyme, shallot and kale and nettles in some olive oil. After five minutes, add in about a cup of water and let it simmer for a few minutes. Place the liquid in a blender and blitz until completely smooth. Place the liquid back into the pot and add in the remaining water and cream. add in the chicken stock cube and salt and pepper for seasoning. Let it gently boil on low heat so all the flavours become more in-depth.
Taste the soup for flavour, once ready to plate garnish the soup with toasted nuts or seeds of choice. Also add a few twigs of herbs, such as pea shouts/ parsley and violet flowers. To toast the nuts, roughly chop some almonds, pecan and brazilan nuts and add on a hot dry pan. Add a few sprinkles of maldon salt and cook for a couple of minutes until slightly golden.
Burrata with Home made Dandelion Marmalade
It is May and dandelions are in season. Just about five weeks ago, our grounds in Helsinki were covered in 10cm of snow and to think that mid May, we are all of a sudden experiencing full on summer weather. Nature has sporadically turned a vibrant shade of green and foraging season has begun. Dandelions are on the top of my foraging list. This quick burrata dish is simply elevated with a homemade dandelion marmalade that is very easy to make. You only need to collect a handful of dandelion flowers and boil it together with lemon, sugar and water and watch is emergr into a golden syrup-like texture. You can make as small or as big batches as you please and it only takes a few simple steps.
Find the Dandelion marmalade recipe here.
To make the burrata dish, you need a few small leafy greens, such as red diakon micro greens. A few figs that are sliced around the burrata, lots of black pepper/ pinch of salt and a drizzle of olive oil. For a touch of sweetness, drizzle some dandelion marmalade on top and garnish with violet flowers.
Ingredients for this Burrata Salad
Good quality burrata
2 figs
handful of small leaves or micro greens
salt/black pepper/ olive oil
Dandelion Marmalade ( water, lemon, sugar, dandelion flower petals)
Simple Moules Mariniere
Indulging in the timeless (and cheap) allure of French cuisine, my husband and I find ourselves drawn to the exquisite simplicity of moules marinière, a cherished classic that graces our table year-round. Within its embrace lies a symphony of flavors—a delicate dance of mussels ensconced in a broth where the essence of dry white wine commingles with the aromatic union of garlic and shallots, harmonizing seamlessly in a buttery embrace. The verdant flourish of fresh herbs, whether it be the traditional parsley or an adventurous twist like dill, lends a tantalizing dimension to the ensemble.
Preparation is swift, a mere ten minutes sufficing to conjure this culinary delight. With meticulous care, the mussels undergo a ritual of cleansing, purged of any vestiges of the sea. Then, in a vessel of ample proportions, butter sizzles as shallots and garlic surrender their essence, infusing the air with their savory perfume. A splash of wine ignites the senses, marrying with the verdant notes of dill as it gracefully pirouettes in the simmering broth.
As the mussels surrender to the embrace of the pot, a brief interlude ensues, a mere five minutes of gentle coaxing until they tenderly yield, their shells parting to reveal succulent treasures within. Throughout this culinary ballet, the lid is raised intermittently, allowing a symphony of aromas to escape and mingle with the surrounding air, tantalizing the senses.
Yet, no feast of moules marinière is complete without the pièce de résistance—a crusty bouquet of grilled sourdough bread, its golden contours eagerly awaiting immersion into the ambrosial broth. Each dip into this elixir of flavors yields a symphony of sensations, a testament to the culinary finesse encapsulated within this simple yet profound dish.
Though our memories may evoke the warmth of a summer's eve, shared moments by the lake with our beloved Siena, the allure of moules marinière knows no season. Its siren call beckons, offering solace and sustenance in equal measure, a timeless tribute to the enduring legacy of French gastronomy.
Ingredients:
1kg live mussels, cleaned
Pinch of salt
3 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon butter
Handful of herbs (traditionally parsley, or dill for a contemporary twist)
150ml dry white wine
Directions:
Thoroughly wash the mussels under cold running water, ensuring removal of any barnacles or beards. Discard any mussels that remain closed or float.
In a generously sized pot, melt the butter over gentle heat. Add the finely chopped shallots, garlic, and a pinch of salt, allowing them to soften and release their aromatic bouquet.
Introduce the dry white wine and fresh herbs to the pot, allowing them to meld into a fragrant infusion.
Gently add the mussels to the pot, stirring them to ensure even distribution within the broth. Cover the pot and allow the mussels to steam for approximately five minutes, periodically lifting the lid to stir and ensure even cooking. A gentle shake of the pot aids in the distribution of flavors.
Meanwhile, prepare the accompaniment by brushing both sides of the sourdough bread with olive oil. Grill until golden and crispy.
Serve the moules marinière piping hot, accompanied by the grilled sourdough bread for savoring every last drop of the delectable broth. Note: Discard any mussels that remain closed after cooking.
Mini Savoury Sandwich Cakes
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.
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.
Two simple Fresh appetisers & Spring setting
Despite we are only in February, I couldn’t help myself and pot a few spring arrangements to bring a degree of loveliness into the house. I potted some ivy and deep purple crocus into my main french cast iron vase and individual crocus into separate little pots. I personally think spilling plants like ivy, always add a wild carefree feeling to the arrangement. The latter pots being so small, the tiny crocus bulbs are the perfect size for these. I also added a little bit of moss on the edges for a more natural finish. I couldn’t help and buy a few pots of herbs; some lemon thyme and rosemary and a fresh bouquet of tulips, as they are back in season. Usually after the Christmas season is over, I have an urge to cleanse the house, declutter and make everything light and airy. Immediately after the festive season, I am ready for Spring to arrive that is very wishful thinking, since I live in Finland. I’m happy, days are longer and lighter now which makes me crave for more fresh types of foods. Two easy and simple appetisers that I made last week were endive leaves in caesar salad dressing & slow roasted tomatoes with buffalo mozzarella. Both extremely simple and elegant.
Two simple appetisers : Endive leaves in casear salad dressing & slow roasted tomatoes with buffalo mozzarella
Endive leaves in caesar salad dressing
Endive leaves are a lovely yet simple way to elevate your casual salad giving it that crisp and bitter taste. The creamy garlic infused caesar salad dressing softens the flavour leaving a refined and interesting aftertaste. This takes a few minutes to make and adds a little spring to the house, despite us being only in February.
Ingredients
1/2 garlic cloves (depending on how much garlic you like)
2 anchovies in oil
small handful (15g) of grated parmesan
5 tbsp mayonnaise
1 tbsp lemon juice
Finely grate the garlic, then mash in the anchovies – you can also do this with the edge of a knife on a chopping board. Spoon into a bowl and finely grate in the parmesan, then stir in the mayonnaise and dijon and a little bit of lemon juice. For this recipe, I also toasted a bunch of almond flakes on a dry pan for a bit of extra crunch. Garnish with lots of black pepper.
Slow roasted tomatoes with buffalo mozzarella
Another wonderfully simple appetiser is a good quality buffalo mozzarella (or burrata, which is even better) paried with oven roasted tomatoes.
Ingridents (serves 2)
4-5 tomatoes sliced into quarters
2 whole buffalo mozzarellas
Olive oil/salt/pepper/thyme
Preheat oven to 150˚C.
Line an oven tray with baking paper and spread tomatoes out on it.
Drizzle with oil and sprinkle with salt, pepper and sugar (optional). Add a few herbs on top like thyme or rosemary
Bake for 1 1/4 hours or until slightly shrivelled.
Serve when slightly warm with an entire ball of mozzarella. Drizzle extra oil on top, a sprinkling of salt and pepper and a few twigs of thyme.
Cured (gravlax) Rainbow trout
Cured salmon, a delicacy celebrated for its sublime taste and rich cultural significance, holds a special place in the culinary traditions of Finland and other Nordic countries. Also known as gravlax or gravad lax, is a testament to the region's deep connection with the sea and its commitment to preserving and enhancing the natural flavors of high-quality fish. This dish is a staple dish in most households and eaten all year around, also making an appearance in festive occasions, family gatherings, where its presence signifies a joyous appreciation for life's simple pleasures.
Curing, a preservation technique dating back centuries, has evolved into an art form, giving rise to the beloved cured salmon that graces Finnish tables. The traditional process involves coating fresh salmon fillets with a blend of salt, sugar, and often dill, allowing the fish to slowly cure and develop a unique and nuanced flavor profile. Beyond Finland, cured salmon is a culinary tradition shared among Nordic countries, including Sweden, Norway, Denmark, and Iceland. Each region puts its own spin on the curing process, incorporating local herbs, spices, and techniques to create variations that reflect the unique flavors of their landscapes. For this recipe, I added a coating of grated beetroot so the outer coating of the fish turns a lovely magenta color. This stage is optional however and can be left out if you wish to make the traditional version.
In these countries, cured salmon is not merely a dish but a cultural ambassador, transcending borders and bringing people together through shared culinary experiences. Whether served as a centerpiece in open-faced sandwiches known as smørrebrød in Denmark, or alongside crispbread and sour cream in Sweden, cured salmon embodies the essence of Nordic cuisine and the enduring connection between the people and the sea.
Cured Salmon Recipe:
Choose fresh, wild-caught salmon (I used rainbow trout) with a firm and shiny surface. Ensure it stays cool during shopping.
Remove bones and fins, leaving the skin. Spread coarse salt (approx. 2 tbsp/kg) and sugar (approx. 1.5 tsp) on the fish. Add dill, grated beetroot & a bit of grated lemon zest spread evenly on top. I used no measurements for the dill/beetroot but maybe less than 1/2 cup depending on the fish size. It is important the the surface of the fish is covered.
Wrap the fillet tightly in clingfilm and place into a dish that can be refrigerated. If using two fillets, position them facing each other with the skin side outward.
Apply a light weight on top of the fillet. Allow it to cure in the refrigerator for 1-2 days.
Wipe the cured salmon's surface. Slice it thinly with a sharp knife, removing the skin.
Garnish the salmon plate with fresh dill, lots of black pepper and lemon for serving.
Cured salmon is also a great addition to add on canapes if you are having a dinner party. Add a little sour cream (perhaps mixed with chopped capers/red onion and dill) dolloped on top of a canape with a thin slice of cured salmon on top.
Puff Pastry (joulutorttu taikina levy) base
In Finland during the Christmas time we have a ready made frozen puff pastry base (joulu torttu taikina) that is often used to make different sweet or savory treats. It is essentially a puff pastry base- to make this shape see the images below:
Cut the puff pastry into squares: Cut a smaller square inside (an “L” shape) leaving 2 sides un-cut, opposite of each other as seen in the image below. Then fold one side to the other and repeat with the other side. Fork holes into the middle of the diamond so this part does not raise in the oven. Bake in the oven for 5-10 minutes in 200 C.
Blackberry Cocktail & Beetroot Tartar
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.
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.
