anna brones

writer + artist + producer

Posts Tagged ‘Swedish

Pepparkakor: Swedish Gingerbread Cookies

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Love collaborating with Johanna of Kokblog on recipes. Her illustrations provide plenty of inspiration.

I grew up, every December, carefully rolling out gingerbread dough. In the early years, it was an awkward dance of pushing and pulling a rolling pin about half my size. Flour tended to go everywhere, and I would end up grinning with dough pieces stuck all over me. Yet my mother simply left me to it, and if I rolled too hard and the dough got stuck to the countertop, I was forced to find a solution myself.

Dust with flour, roll, pull up dough, flip over and repeat until just the right thickness to slice into with a Swedish cookie cutter. These cookie cutters were carefully kept in a large tin – which had at one point in the early 80s held Danish butter cookies certainly purchased at duty free on one of her connecting stops in Copenhagen. Hearts, pigs, Christmas gnomes, the classic gingerbread couple; I loved, and still love, sorting through and picking out my favorites. Feeling lazy? There were always theFranska Pepparkakor to make, a much simpler process of rolling out a log and slicing the cookies. In fact, if Swedish Jul for Dummies were a book, this recipe would be in it.

Full article + recipes here.

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Written by Anna Brones

December 8, 2011 at 14:11

Love From Sweden: Lös Godis

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Lös godis: very much my one true love. Imagine this: an entire wall covered in all kinds of candy, from salted licorice to chocolate covered rum balls, all to be carefully selected and placed in a colorful bag.

Weigh it at the checkout, raise your eyebrows when you realize how much was actually in that bag, and then smirk internally when you say to yourself, “who cares, it’s Saturday!” Then take it all home and pour the lös godis into a bowl where — for maybe for a few seconds — you enjoy the multicolored glory. But soon it’s all consumed, an empty, wrinkled bag with a fine layer of sugar your only remnants.

Love From Sweden: an ongoing travel photo series to capture the essence of Sweden. 

Written by Anna Brones

July 5, 2011 at 14:25

Semlor: Sweden’s Fat Tuesday Celebration

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This week marks Fat Tuesday. Which in Sweden means it’s high time for semlor, a pastry full of almond paste and whipped cream. After all, it’s not called Fat Tuesday for nothing.

So honored that Johanna over at Kokblog (my new favorite food illustration blog) asked me to write a guest post for this favorite Swedish tradition of mine.

semla, also known as fastlagsbulle or fettisbulle, is a flour bun filled with almond paste and topped with whipped cream and powdered sugar. Historically the decadent pastry was intended for consumption on fettisdagen, Fat Tuesday. But in modern day, the tradition of semlor has gone far beyond just fettisdagen, allowing for Swedish pastry shops and bakeries to fill their windows with the baked good from just after the New Year all the way through Easter. Several months of pastry bliss.

Read the full post — with more fantastic illustrations and my mother’s recipe — here.

Written by Anna Brones

March 8, 2011 at 04:00