anna brones

writer + artist + activist

Posts Tagged ‘Swedish Christmas

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

Making Glögg

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“When I first moved to Washington, you couldn’t buy grain alcohol without a prescription…. so I asked my dentist if he could write me one.”

A couple of years ago, a 90-year-old family friend was sharing this anecdote of her glögg making experience (a leftover prohibition thing). Of Swedish heritage, her recipe was one that had been passed down by her father. It always involved grain alcohol, and she insisted upon making it the same way he did. There was no other option. Which is why this sweet woman was in the dentist chair asking if perhaps she could illegally get her hands on some.

This isn’t a story of alcohol, but a story of tradition.

When we attach to a certain recipe, a song, a book, an activity, what we’re really attaching to is a regularity that ensures nostalgia. Tradition is a fixed point on our life journey, one that we can always turn to. It’s also one that shifts with time, evolving as we do, much like a recipe; the origins stay the same, yet we adapt based upon our personal preferences, modernizing along the way, keeping the idea of tradition but at the same time turning it into something new.

Every family has a holiday pastime of some sort. A friend recently shared with me the story of her favorite Nutcracker experience; the classic ballet wasn’t seen at a theatre, but on a television screen in a community hall in a town where she was passing through. And if we don’t have traditions, we often find ourselves making new ones. What we drink, what we eat, what we listen to – these are all things that are imbibed with memories, and memories to come. Traditions tie us to culture and history. They are what keep us alive.

This is not to say that tradition can’t be broken. Certainly, there are times that call for breaking with the norm and creating something new in the process. But I am convinced that it’s not the actual thing that we make or do that is the important part, it’s simply the act of doing it.

***

One of my holiday traditions is glögg. In my family, we don’t drink glögg (i.e. Swedish mulled wine) until the first of advent, and making it is an important affair.

There are many variations of glögg out there. My father makes his with vodka and madeira, and of course, the family friend mentioned above still insists on grain alcohol for hers (the last time she brought a bottle of glögg to a gathering it was in fact in an Everclear bottle, “glögg” marked clearly with a Sharpie marker on a piece of masking tape).

I think tradition is important, because it gives us something to look forward to, something to celebrate. In my home, glögg is a reminder of the season. The smell of spices fills the kitchen, giving a sensory cue to commence the holidays.

If you’re interested in making glögg a part of your own holiday traditions, I’ve got two versions for you: an alcoholic one and a non-alcoholic one. As always, there are many renditions out there, and these happen to be the ones that I make in my kitchen. My basic glögg is strong and sweetened only by the addition of dried fruit. If you like yours a little sweeter, consider adding port, sugar, honey, or even a little freshly squeezed orange juice.

Everyone deserves the chance to make their own traditions. What are yours?

Glögg

1/4 cup chopped figs

1/4 cup raisins

Zest of one orange

2 tablespoons chopped ginger

2 cinnamon sticks

2 teaspoons whole cloves

5 whole green cardamom pods or 2 teaspoons cardamom seeds

1 teaspoon anise seed

1 cup whiskey or aquavit

1 bottle red wine, full-bodied

Optional:
1 cup port or Madeira (this will bring a little additional sweetness to the glögg)
2 to 3 tablespoons brown sugar or honey

Garnish:
Blanched almonds
Raisins

Directions:
Place the dried fruit and spices in a glass jar, cover with the alcohol, seal with the lid and let sit overnight (or at least a few hours if you are pressed for time).

Strain the spices and pour the alcohol into a large saucepan along with the red wine (and port or madeira if you are using it).

Heat on medium/low heat until warm, but not simmering. Strain out the spices, then serve warm. **If you want a slightly spicier glögg, then leave the spices in and remove once you have heated it.

This glögg tastes better as it has sat for a bit, so ideally, make it the day before you want to serve it. Once you have heated it, let it cool, and place it in a cool, dark place. When ready to serve, heat it up (but don’t let it boil), pour into small glasses and garnish with blanched almonds and raisins.

If you are entirely short on time (this is the holidays after all!) and in the need for “quick glögg,” add the dried fruit, spices and whiskey to a saucepan and place on medium heat until the alcohol warms up and you can really smell the spices. Add the wine. If you need to sweeten the glögg, stir in a little port, brown sugar, honey or freshly squeezed orange juice.

Non-alcoholic Glögg
Note: This one doesn’t use dried fruit in the base since usually the cordial or juice is sweet enough on its own. Up to you if you want to add more sweetness!

2 tablespoons chopped ginger

2 cinnamon sticks

2 teaspoons whole cloves

5 whole green cardamom pods or 2 teaspoons cardamom seeds

1 teaspoon anise seed

Zest and juice of one orange

1/2 cup water

About 3 cups fruit cordial or juice, ideally something tart like lingonberry or black currant, or even a grape juice that isn’t too sweet

Garnish:
Blanched almonds
Raisins

Directions:
Place the spices, orange juice and water into a saucepan. Bring to a boil, then remove from the heat, cover and let sit for at least half an hour. Overnight is good too!

Strain out the spices, then pour the liquid back into the saucepan along with the juice. Heat and serve, or heat and let cool, then bottle until ready to serve. When ready to serve, heat the liquid and pour into small glasses, garnish with blanched almonds and raisins.

This story/recipe originally appeared in my 2017 digital advent calendar: 24 Days of Making, Being and Doing. Want to receive it in your inbox? Subscribe to my newsletter. Want more Swedish recipes? Check out my books Fika: The Art of the Swedish Coffee Break and Live Lagom: Balanced Living the Swedish Way,.

Written by Anna Brones

December 8, 2017 at 06:00

Celebrate Lucia Day with Swedish Saffron Buns (or a Cake)

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Swedish Saffron Buns by Anna Brones

December 13th marks the celebration of Lucia Day, an essential tradition on the Swedish holiday calendar. This is where all of the photos of children dressed in long white dresses with red sashes and wreaths in their hair come from. Ultimately, it’s a celebration of light – which is no surprise given the dark, Swedish winter – and whoever is crowned Lucia wears a wreath of candles in her hair.

The traditional treat served on Lucia Day is saffron buns. Bright yellow from the spice, these sweet, yeasted buns are formed into a variety of shapes (some of which are pictured in this vintage illustration) and served with a cup of coffee or mug of glögg.

advent lussekatter

Want to celebrate Lucia Day yourself? Here are a few recipes to help:

Swedish Saffron Buns – This is the classic recipe, complete with a few more illustrations of different forms that you can make.

Swedish Saffron Cake

Saffron Cake with Hazelnut and Whiskey Filling – I always like making a cake out of the saffron bun dough, and filling it with almond paste. This year I did something a little different and made the filling out of hazelnuts. With a dash of whiskey for good holiday cheer!

Saffron Bun Cookies – A gluten-free recipe, inspired by the traditional saffron buns. The cookies are made with rice flour and ground almonds, then twisted into the classic saffron bun shapes.

Glad Lucia!

Images: Anna Brones, Viriditas

Written by Anna Brones

December 11, 2015 at 21:33

Glad Lucia!

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photo (1)

It’s the day for celebrating light in Sweden: the tradition of Lucia.

As the child of a Swede that was intent on preserving tradition, I always knew what would come the morning of the 13th.

In the midst of the pitch black of a winter morning, my mother would gently knock on my door, the sign that I was meant to get up. Propping it open, she would walk away, leaving only the melodic sounds of Lucia sången coming from the downstairs speakers. I would rub my eyes and sleepily crawl out of bed. Outside of my door, a white robe was carefully hung, a thick red sash draped on top.

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God Jul!

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Sweden has snow and weather in the negative teens. Here in the Northwest it’s dark and rainy. The perfect time for candles, mandelmusslor, saffransbröd and glögg.

God Jul!

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Written by Anna Brones

December 24, 2010 at 11:25

God Jul!

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A classic Swedish Christmas in a Pacific Northwest home tucked away in the winter forest…

God Jul!

Written by Anna Brones

December 24, 2009 at 13:02