Cardamom-scented Fastelavnsboller and other recently-published recipes
February 3, 2016
A few weeks ago I pounded so much cardamom in the mortar and pestle that I must have sneezed about ten times in the half hour that followed, whispers of the spice hovering around me and clinging to my hair. I briefly worried that I might develop an allergy to this favorite Nordic flavor. (I’ve since bought myself a spice grinder.) In the weeks that have followed, I’ve managed to maintain a sense of hygge or koselig in my home with little more than the aroma of freshly-baked boller, sweet cardamom buns. I’m still working on recreating my grandma’s boller recipe, which many of you have been waiting for with anticipation, but I trust that these Fastelavnsboller will tide you over in the meantime.
To wrap up a bit of housekeeping, I’d also love to share with you my recent cover story for Edible Seattle, “Norwegian Christmas Cookies: a tradition of butter, time, and love.” The recipe was only in print until a few weeks ago, but now that it’s available online too, I hope you’ll file the article–and its accompanying recipes for serinakaker, sirupsnipper, and Berlinerkranser–away for next Christmas.
Thanks to all of you who share this passion for using food to connect with our heritage–no matter where we’re from, Norway or otherwise–and those we love. I always enjoy hearing from you, whether it’s to share your experience with one of my recipes or a story about one of your own favorite recipes and how it’s touched your life in some way. You can keep in touch here, and on Facebook, Instagram, Twitter, and Pinterest. I especially hope you’ll sign up for my new Scandinavian food newsletter.