anna brones

writer + artist + activist

Posts Tagged ‘recipe

Sliced Rye and Almond Pepparkakor

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Growing up, we always made a recipe out of the classic Swedish baking book Sju sorters kakor, called Franska pepparkakor, French gingersnaps, for Christmas. Why they were French I am not entirely sure. I have lived in France and never encountered anything similar.

A more apt name is skurna pepparkor, sliced gingersnaps. I like making these because they take much less time than rolling out and cutting traditional pepparkakor but still use the same iconic seasonal spices. This year, I adapted the recipe to be a little less sweet and also be made with 100% rye flour. I like making whole grain cookies, because they are far more robust in flavor than baking with traditional all-purpose flour.

These cookies are great on their own, but also pair very well with a little blue cheese. And a mug of glögg of course.

Sliced Rye and Almond Pepparkakor

Ingredients:

1 cup (5 ounces, 140 grams) almonds, coarsely chopped
1 cup (8 ounces, 225 grams) butter, room temperature
1/4 cup (1.75 ounces, 50 gram) sugar
1/4 cup (60 milliliters) molasses
4 teaspoons ground ginger
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons cardamom
2 teaspoons cloves
1 teaspoon black pepper
Zest of one orange
1 teaspoon baking soda
2 1/2 cups (8.75 ounces, 250 grams) rye flour

Preparation:

Chop the almonds and set them aside.

Cream the butter, sugar and molasses, then mix in the spices and orange zest until well blended.

Mix the baking soda with the flour, then add to the wet ingredients. Work the dough together (it will be quite sticky).

Form the dough into cylinders, about 12 inches long and wrap in parchment paper or a tea towel. Refrigerate for at least 30 minutes. (Note: the dough lasts for a few days in the refrigerator so if you don’t get around to baking them right away it’s totally fine.)

Grease a baking tray and cut dough into thin slices. Place the slices on the tray and bake at 375ºF (180ºC) for 10 to 12 minutes.The cookies don’t spread out very much, so you can put them pretty close to each other.

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Written by Anna Brones

December 22, 2017 at 07:36

Recipe: Chanterelle Tart with Rye Crust

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In Swedish, chanterelles (and other mushrooms that can be found in the forest this time of year) are often referred to as skogsguld, forest gold. Cooking them up in a pan with a little olive oil or butter is as indicative of autumn to me as the changing colors.

I haven’t been out to harvest any chanterelles this season, but fortunately my friend Adam supplies a good stash, and I like sautéing them and serving on top of a slice of rye bread for a simple warm sandwich.

Another good way to put chanterelles to use is in a tart or quiche. I like making savory tarts because they are fairly straightforward and forgiving; just sauté up whatever you want as a filling, pour some whisked eggs on top and call it a day.

For this one in particular, I wanted a flavorful crust to pair with the earthy chanterelles, so I came up with a rye pastry crust. It’s made up of mostly rye flour and a little oat flour.

This is a cozy recipe, perfect for a blustery autumn day with flickering candles on the kitchen table. Leftovers will be perfect for breakfast the next day too, so be sure to save a few slices.

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Written by Anna Brones

November 2, 2017 at 10:42

A Strawberry Cake to Celebrate Swedish Midsummer

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Summer solstice marks the longest day of the year, and that’s cause for celebration. This week is one of sunshine stretching into the evening, carpets of wildflowers in the midst of grassy fields, bare feet and picnic blankets.

For me, it marks the celebration of Swedish midsommar, which will be celebrated this Friday. The traditional midsommar spread of food is one of my favorites, featuring some of my favorite dishes like marinated cucumbers, pickled herring (which you can even use in a savory cake), and plenty of knäckebröd.

But my favorite part of midsommar has to be dessert. Strawberry cake is one of the most common desserts on the Swedish midsommar table, and it puts seasonal berries front and center. It’s a simple dessert, topped with plenty of whipped cream and bright red berries.

I like to make the cake with cardamom, and even marinate a few strawberries in honey and cardamom to use as the center filling. The cake is cut in half, so that you can layer it, but if you want to make an even fancier cake, consider making two of them and layering them.

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Written by Anna Brones

June 21, 2017 at 07:35

Outdoor Cooking: Cilantro and Tomato Bruschetta

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This summer, I embarked on a bicycle tour – a pedal-powered book tour, in fact! – from my house, west of Seattle, all the way down to San Francisco. As was to be expected, I cooked a lot of food along the way, and now that I am back in front of the computer (far less interesting than being on a bicycle, I assure you) I’ve been busy compiling all the recipes.

The first one went up this week on Adventure Journal and I wanted to share it here because it’s perfect for using up late summer tomatoes. And even if you’re not on a bike trip, this works well as an at-home appetizer too. But soak up those final rays of summer and go enjoy it outdoors!

Cilantro and Heirloom Tomato Bruschetta

  • 2 to 3 medium-sized heirloom tomatoes
  • 4 to 5 cloves garlic
  • A small handful of cilantro leaves, chopped (about 1 to 2 tablespoons chopped leaves)
  • Salt
  • Ground black pepper
  • 8 to 10 slices of bread
  • Olive oil

Chop the tomatoes into small pieces and place them in in a bowl or pot. Finely chop two of the garlic cloves and add them to the tomatoes, along with the cilantro and a pinch of salt and pepper. Drizzle a little olive oil over it and mix together. Taste. Add more salt and pepper as needed.

Place a frying pan or pot over medium heat on your stove and pour in a little olive oil. Grill a slide of bread on both sides, until both sides are a golden brown. Remove the bread slice from the pan and place on a plate. Take a clove of garlic and lightly rub the grilled bread with it. Top with a generous scoop of the tomato and cilantro mixture.

Repeat until you’ve grilled all the bread and used up the tomato and cilantro mixture.

Read the full post here.

Written by Anna Brones

September 9, 2016 at 17:19

Cranberry and Orange Buckwheat Porridge

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Why make oatmeal when you can make buckwheat porridge?

My latest recipe for Adventure Journal is sweetened with honey, studded with dried cranberries and orange peel and a perfect addition to any outdoor morning ritual. You can snag the full recipe here.

Written by Anna Brones

February 8, 2016 at 16:54

Make These Chocolate Covered Figs with Almond Paste

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Chocolate Covered Figs with Almond Paste by Anna Brones

These chocolate covered figs have become a favorite holiday recipe of mine. I just recently posted the recipe over on Foodie Underground and I thought I would share it here too. If you’re willing to spend some time in front of a bowl of melted chocolate dipping in dried figs, then making your own decadent holiday treats is totally doable. Don’t have figs? This recipe is also good with dried apricots.

Chocolate Covered Figs with Almond Paste

Ingredients:

About 50 dried figs (I prefer Black Mission figs)

7 ounces (200 grams) bittersweet dark chocolate

Turbinado sugar for garnish

For the almond paste:

1 cup raw almonds, blanched

1/4 cup (1.75 ounces, 50 grams) natural cane sugar

1 tablespoon whiskey (optional)

Other:

Parchment paper

Preparation:

Begin by preparing the almond paste. To blanch the almonds, place them in a bowl and cover them with hot/boiling water. Let sit for a few minutes until you can put your hand in the water. The skins should be loose and you should be easily able to pop the almonds out of them. Place the skins in one bowl and the blanched almonds in another.

Compost the almond skins and pour off any water that is in the bowl of blanched almonds. Place the blanched almonds in a food processor with the sugar and whiskey and mix until well blended. The mixture should be sticky and moldable.

Lay out a piece of parchment paper on your countertop. Take a small amount of almond paste and mold it around the bottom two thirds of each fig (approximately). They will look like this – complete with terrible lighting if you make these at night like I did!

Melt the chocolate by placing it in a heat-proof bowl inside of a saucepan with hot water. Dip the figs covered in almond paste into the melted chocolate, so that the chocolate covers the almond paste, and place on the parchment paper.

Sprinkle with turbinado sugar and leave to dry until the chocolate has hardened.

Store in an airtight container, out of direct sunlight (for example, in a cupboard). If you want to give some away – if you manage not to eat them all yourself that is – a nice way to gift them is to place them in a sealable glass jar.

Read the full post on Foodie Underground

Written by Anna Brones

December 18, 2015 at 08:35

Make Your Own Fruit Bars

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Blueberry Rye Bars by Anna Brones

I am excited to have my latest recipe up over on Adventure Journal!

It’s a recipe for Blueberry Rye Bars, perfect as a packable snack, and a recipe that takes full advantage of summer berries. In fact, you can switch out the berries in this for whatever you have on hand. I’ve even made them with dried figs.

Most fruit bar recipes are heavy on brown sugar and butter, but this one uses honey and olive oil instead. You can catch the full recipe here.

Written by Anna Brones

August 26, 2015 at 08:22