Fastelavens boller (aka Norwegian semlor)

February 12, 2013 § 26 Comments

fastelavensboller 3fastelavensboller 1

aka Fat Tuesday buns, if you don’t know what any of those other things mean.

Yes, it’s Fat Tuesday, and while in some parts of the world this means shiny beads, and raucous parades with floats, and beignets, across Scandinavia, it means buns.  I don’t know the history of how this particular regionally specific way of preparing for Lent came to be (I mean seriously, why buns?  Why not, I guess.), but since I grew up with it, I’m awfully fond of it.

Basically, I wait for this day all year, just so I can eat these buns.

bolle dough risingboller unbaked

The best known of the Fat Tuesday buns are the Swedish semlor (the plural of semla).  Theirs are sweet cardamom buns filled with almond paste and whipped cream.  If you’d like you can drown them in warm milk before serving.  Danish and Icelandic Fat Tuesday buns are more like pate a choux, stuffed with whipped cream and jam and topped with chocolate (and here I must also admit that the Icelanders actually eat theirs on the Monday before, which they call bun day.  Those Icelanders, always trying to be different…). « Read the rest of this entry »

Spiced sweet potato and leek cakes

April 3, 2012 § 20 Comments

Were I a poet, I would write odes in celebration of cardamom.

Actually, now that I give my bold statement a little thought, were I a poet, I would probably have much more profound and brooding things to write about.  For example, what a sparrow isn’t.

(This is an actual discussion that Joel and I once had, after hearing a pair of essays by a husband and wife one of whom is a poet and the other a novelist. What a sparrow isn’t comes up as a poetic theme.  Later on a walk, I asked Joel what he thought of when he imagined what a sparrow isn’t, and he launched into a long musing exploration of the fluttering energy each little life on this earth has and the vacuum that could be left were it not there and how this might change the overall universe.  Then he asked what came to my mind when I thought of what a sparrow isn’t.  “An elephant and a beach ball,” I replied.  Joel writes poetry.  I don’t.)

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Roasted salmon with gravlax-style marinade

March 28, 2012 § 12 Comments

I am a coveter of ideas.  I’m not proud of this.  It may, in fact, be a death knell of sorts for creativity – how can you be original when you’re wishing you had someone else’s idea?  But it’s awfully hard not to covet it when someone has a really great idea.

It mostly happens when it feels like an idea I potentially could have had.  I hear it, and the idea just. makes. sense.  And my instant reaction is, “maaaaaan (in a kind of nasal, whiney internal voice), why didn’t I think of that?”

Or perhaps even more covetable is a realization of an idea that I actually have had, but mine simply hadn’t had enough time to gestate.  A little premie of an idea still in need of some incubation  and maybe a little knit cap.  It’s inspiring to see someone else’s version of the same idea, well nourished and fully fleshed out into practice.  Inspiring, and a wee bit annoying.

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Skolebrød + 2 years old!

August 24, 2011 § 34 Comments

5 & Spice is two years old (two years young?) today!  Admittedly, in the scheme of blogs, that’s not very old yet.  But, to be perfectly honest, when I first started writing, I’m pretty sure I expected that by the end of two years, I wouldn’t have anything left to say.  Instead, I feel like I keep having more to say, more that I’m excited about, more I want to share with you.

It’s like one of those conversations where, each time it starts trickling off and you think maybe it will end, instead a new and even more exciting topic comes up, and you keep talking, until finally you look up and notice that the sun is rising, you’ve been talking all night, and you can’t think of any other way you would rather have spent your time.

I’m not one of those people lucky enough to have discovered early on that they have a calling (to those of you who do, I am way jealous!), however, having stumbled into this little world of developing, photographing, and writing about recipes (okay, okay, and writing about my random thoughts and stories), it feels suspiciously close to one.  It’s more of a persistent beckoning, perhaps, than a “haloo-there” call.

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