Recipes

Cozy Slow Cooker Chicken and Barley Soup

February 21, 2020 by Kristi Leave a Comment

I’ve tried many recipes for homemade chicken soup over the years, some streamlined and simple, others more complicated and time consuming. This Cozy Slow Cooker Chicken and Barley Soup is most definitely in the easy category and yet it is consistently my hands down favorite; the one I return to again and again each fall and winter when the temperature drops and we are all in need of a little warming up, inside and out.

I call this Cozy Slow Cooker Chicken and Barley Soup for a reason. It’s honestly one of the coziest meals I know. Hygge in a bowl. When we need something soul-warming and comforting for dinner (and BONUS…something I can make ahead), I turn to this easy, delicious and satisfying soup. Add a crusty loaf of bread and dinner is done. What more can you ask for?

One of the things I love about this Cozy Slow Cooker Chicken and Barley Soup is how straightforward the recipe and the flavors are. It is simply a good, old-fashioned chicken soup seasoned with thyme and bay leaf and the aromatics you might expect: onion, garlic, carrot and celery. But far from being boring, this nourishing and comforting soup is a delicious example of why simple is sometimes best.

Tips for Excellent Slow Cooker Chicken Soup

I’ve got just a few tips and tricks fro ensuring that your chicken soup is the very best it can be:

Choose bone-in chicken thighs. This recipe uses bone-in chicken thighs which are an excellent choice for a slow-cooker soup. Thighs can withstand a relatively long cooking time and still remain moist and tender. The meat shreds beautifully and easily. The bones also bring flavor to the broth as it simmers giving the soup a rich, homemade flavor.
Trim any excess skin and fat from the thighs. One of the reasons chicken thighs make an excellent and tender choice for this soup is that they naturally contain a higher fat content than chicken breasts. This is a wonderful thing for both texture and flavor, but to prevent the soup from becoming excessively greasy, trim any excess skin or fat from your chicken thighs prior to cooking.
Sear the chicken thighs prior to adding them to the slow cooker. This not only adds flavor, it also renders some of the fat from the skin prior to adding the chicken to the soup.

Sauté the aromatics prior to adding them to the slow cooker. Cooing the onion, carrot, celery and garlic in a little of the leftover chicken fat before adding them to the soup adds tremendous flavor and is a step worth taking.

Skim any excess fat off of the top of the soup with a spoon. Before you add the shredded chicken back to the pot, take a moment to skim any excess fat off the surface of the soup. Again, this helps prevent the soup from being greasy.
SEASON TO TASTE. I can’t stress this one enough. One of the biggest mistakes home cooks make is failing to season their food properly. TASTE THE SOUP WHEN IT IS DONE. Does it have enough salt? Probably not. Add some and taste again. Continue this process until you are genuinely pleased with the final result. We all have a different idea of how much salt is enough, so it’s important to let your own tastebuds guide you to that perfect amount.

The only special equipment you’ll need to make this recipe is a slow cooker. Mine is the Crock-Pot brand which I’ve found to be relatively inexpensive and reliable. Just make sure yours as at least 6 quarts in size as this makes a large batch of soup. And go ahead and freeze the leftovers if you like! The flavors just get better with time (the barley will expand as the soup cools causing it to thicken up a bit).

I encourage you to give this Cozy Slow Cooker Chicken and Barley Soup a try before spring arrives! I know the groundhog didn’t see his shadow, but I’m betting we still have a few more weeks of soup and stew weather ahead. And remember to leave me a comment if you do! I always love hearing from you.

Cozy Slow Cooker Chicken and Barley Soup

A delicious and easy chicken and barley soup recipe designed for the slow cooker. Nourishing and comforting, this chicken soup is the perfect cozy meal for a cold winter’s night.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours and 30 minutes
Yield: 6–8 servings 1x
Category: soups, winter, fall
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 teaspoon canola oil

6-8 bone-in chicken thighs (about 2 ½-3 pounds), trimmed of excess skin and fat

Coarse salt and freshly ground pepper

1 onion, diced small

2 carrots, diced medium

2 stalks of celery, diced medium

3 garlic cloves, minced

2 teaspoons chopped fresh thyme

¼ cup dry white wine

7 cups low-sodium chicken broth

¾ cup pearl barley

1 bay leaf

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

3 tablespoons chopped Italian parsley

Instructions

Heat oil in a large skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper and place skin side down in the skillet. Cook until skin is golden brown, about 5 minutes. Flip the thighs over and continue to cook until golden brown on the other side, about 2-3 minutes. Transfer thighs to the slow cooker.
Pour off all but 1 tablespoon of fat from the skillet. Add onion, carrots, celery and garlic and cook over medium heat until vegetables have softened slightly, about 2-3 minutes. Add thyme and wine and continue cooking, scraping up any browned bits on the bottom of the skillet, until wine has almost completely evaporated, about 1-2 minutes. Add 3 cups of broth and bring to a boil. Transfer vegetables and broth to the slow cooker.
Add remaining 4 cups broth, pearl barley, bay leaf and soy sauce to the slow cooker. Cook on high for 3 hours.
Remove chicken thighs from the slow cooker and, using tongs and a fork, shred chicken into bite-sized pieces discarding the skin and the bones. Skim any excess fat from the surface of the soup. Return shredded chicken to the slow cooker. Add lemon juice and parsley and season to taste with salt and pepper. Serve.

Notes

Adapted from Cook’s Country magazine

Keywords: chicken, barley, soup, slow cooker

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

February 8, 2020 by Kristi Leave a Comment

When I teach smørrebrød workshops or host the occasional catering event featuring a selection of open Nordic sandwiches, this classic Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots is almost always the favorite. There’s just something about the combination of dense rye, savory roast beef and exotic Danish remoulade that is downright magical. Add that shower of Crispy Fried Shallots on top and you’ve got yourself an easy to assemble, show-stopper of a sandwich.

Let’s take a moment to discuss the anatomy of a properly assembled Nordic open sandwich, shall we? I walk through this in my post, The Basics of Smørrebrød, but it’s worth a little refresher I think before you go forth and create your own sandwiches.

Start with Dense Rye Bread

This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Every now and then you’ll see a Nordic open sandwich that calls for a toasted white sourdough or country loaf, but dense, dark rugbrød is the norm. Rugbrød is often made with a sourdough starter, but I have an easy and delicious overnight recipe for rugbrød that uses instant yeast and only easy-to-find ingredients. It’s one of the most popular recipes here on the site and surprisingly authentic for how simple it is.

A Generous Slather of Good Butter

Most smørrebrød begins with a layer of good-quality, salted butter. I use a European-style butter for mine (which contains a higher content of butterfat than its American counterpart). For extra credit you might want to seek out a Scandinavian butter, such as Lurpak or Finlandia. Both are excellent. Not only does butter impart richness and flavor, it also acts as a barrier between the bread and the ingredients on top and gives the lettuce something to adhere to.

A Layer of Greens

The greens not only bring a crisp freshness to your sandwich, they also provide color and visual appeal, an important part of smørrebrød.

Artfully Arranged Toppings

Finally, our toppings become the star of the show, bringing everything together. Since the open sandwich has no top, take a little time to arrange your toppings in a visually appealing fashion. No one needs you to be Picasso here, but a little attention to the visual appeal of your smørrebrød makes for a beautiful presentation. And it’s a fun opportunity to bring some creativity to your food which is always welcome!

Alright. I think we’ve covered the basics. Now go grab that recipe for Easy Overnight Rugbrød and make this tasty Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots! It’s a hands-down favorite in my experience. And let me know if you give it a try in the comments below! I always love hearing from you. Looking for more smørrebrød ideas? I’ve got you covered:

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

A classic Danish Smørrebrød (Nordic open sandwich) featuring hearty rye bread, roast beef, curry remoulade sauce and crispy shallots.

Author: Kristi
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 open sandwiches 1x
Category: smørrebrød, lunch. Danish
Cuisine: Scandinavian, Nordic, Danish

Scale

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread (such as rugbrød)

Butter for spreading, preferably salted

A handful or two of baby arugula leaves or other small lettuces

8-10 slices roast beef (thinly sliced)

Danish Remoulade, recipe follows

Crispy Fried Shallots, or store bought cripsy onions, such as the Lars brand

For the Danish Remoulade:

½ cup prepared mayonnaise

2 tablespoons skyr or greek yogurt

1 heaping teaspoon dijon mustard

1 tablespoon capers, coarsely chopped

2 tablespoons dill pickles, finely chopped

1 tablespoon finely chopped shallot

2 tablespoons chopped fresh parsley

¾ teaspoon curry powder

Instructions

Prepare the Danish Remoulade: Combine ingredients together in a small bowl. Stir until incorporated.
Assemble the Smørrebrød: Transfer bread slices to a clean work surface. Butter the bread. Top each slice with a handful of lettuce and a couple of slices of roast beef. Spoon a generous dollop of the Danish Remoulade on top. Sprinkle with Crispy Fried Shallots. Serve.

Keywords: roast beef, Danish, remoulade, open sandwich, smørrebrød

Crispy Fried Shallots

February 8, 2020 by Kristi Leave a Comment

Crispy fried shallots or onions commonly grace the tops of Danish smørrebrød of all kinds and also make a deliciously crisp topping for hot dogs. While you can buy them at the grocery store (the Lars brand is quite good), they are quick and easy to make at home.

These delicious Crispy Fried Shallots may be small, but they are mighty in taste. Like baby onion rings, they bring a pleasant crunch and sharp/sweet onion flavor to sandwiches, salads or whatever else you choose to grace with their presence.

Just one word of caution here….don’t let your Crispy Fried Shallots get too dark. They will take on a bitter flavor if the color goes much past golden brown. It’s better to err on the side of light in color.

These Crispy Fried Shallots are really a Nordic cuisine essential. I hope you give them a try! They will perk up just about anything on your plate. I’ve got a few recipes below to get you started, but I would also recommend getting creative and using them on burgers, salads….anything that can use a little onion-y crunch.

Crispy Fried Shallots

An easy recipe for the classic topping for many Nordic dishes.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 cup
Category: Condiment, Garnish
Method: Frying
Cuisine: Nordic, Scandinavian, Swedish, Danish

Ingredients

3 medium shallots, sliced into thin rings, rings separated from one another

¼ cup all purpose flour

¼ teaspoon fine salt

Freshly ground pepper

1 cup canola, vegetable or peanut oil for frying

Coarse salt for sprinkling

Instructions

Combine flour, salt and a few grinds of pepper in a large ziploc bag. Add shallots, seal and toss around until shallots are coated with flour mixture.
Meanwhile, heat oil in a large saucepan until it reaches 280 degrees. It’s worth using a thermometer here if you have one. If the oil is too hot, the shallots will burn and if it is too cool they will be soggy.
Transfer shallots to a fine mesh strainer and shake off any excess flour. Place half of the shallots in the pan and fry until golden brown and crispy, 2-5 minutes. Keep your eye on them, stirring frequently. If the shallots get too dark in color, they will be bitter in flavor. Remove from oil using a slotted spoon. Place on paper towels and allow to drain.
Sprinkle shallots with coarse salt and allow them to cool slightly and crisp up. Repeat with the other half of the shallots. Shallots can be used immediately or stored at room temperature for 24 hours or in the refrigerator for 5-7 days (re-crisp in the oven briefly if necessary).

Keywords: fried, crispy, shallots, onions

Raspberry Hazelnut Hearts

February 6, 2020 by Kristi Leave a Comment

Will you be making sweets for the sweeties in your life this Valentine’s Day? If so, I invite you to consider baking a batch of these easy and festive Raspberry Hazelnut Hearts. Crispy, hazelnut-y and filled with raspberry jam, this tasty little butter cookie has the potential to become a year round fika favorite.

To give credit where credit is due, a variation of heart-shaped thumbprint cookies grace the cover of the January/February 2020 issue of Martha Stewart Living magazine. I’ve been meaning to add a jam thumbprint cookie to the blog for awhile (they are a traditional Scandinavian fika treat after all) and this seemed like the perfect opportunity to develop my own recipe but with sweet heart-shaped vibes that would be perfect for a February fika treat.

I began by doing my research on Swedish jam thumbprint cookies. According to the charming book Fika by Anna Brones and Johanna Kindvall, jam thumbprints in Sweden are known as syltgrottor which literally translates to “jam caves”. They are softer and lighter than their American counterparts and are baked in a small paper liner. In her book, Scandinavian Classic Baking, Pat Sinclair has a recipe for hazelnut thumbprints baked in a more traditional American style. I decided to use that as my model but with those sweet little heart shapes in the middle rather than the traditional thumbprint.

The recipe itself is largely adapted from The Perfect Cookie by America’s Test Kitchen and is incredibly simple and straightforward. Toasted hazelnuts are ground together with flour and salt and added to creamed butter and sugar and an egg yolk. This creates an exceptionally fragrant, crispy hazelnut butter cookie that is the perfect home for a dollop of raspberry jam.

As fancy as those heart shapes in the center of the cookie look, they are deceptively simple to create. Simply use an eating utensil with a flat end or the inside end of a rubber spatula (see photo below) to create a deep “V” in the center of each cookie. The V will open up during baking to create a heart shape. It’s as easy as can be!

This recipe is so fun and easy to make and hits all the right Valentine’s Day notes. Of course you could choose to make a round divot in the center of each cookie for a traditional thumbprint if you would rather. If you decide to go that route, you can use your thumb to make a spot for the jam (obviously) or the back of a rounded teaspoon works well, too. But if it’s February, why not make hearts, right?

I really hope you give these easy Raspberry Hazelnut Hearts a try. They come together in a snap and are a sweet and creative way to let those cookie-loving people in your life know how much you care about them. Happy Valentine’s Day!

Raspberry Hazelnut Hearts

Crispy, hazelnut-y and filled wit raspberry jam, this easy and festive take on the thumbprint cookie is sure to become a year round fika favorite.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Yield: 24-26 cookies
Category: fika, dessert
Method: baking
Cuisine: Nordic, Scandinavian, Swedish

Ingredients

¾ cup hazelnuts

1 cup all purpose flour

¼ teaspoon fine salt

8 tablespoons unsalted butter, room temperature

⅓ cup granulated sugar

1 large egg yolk

½ teaspoon vanilla extract

¼ teaspoon almond extract

¾ cup raspberry jam or preserves

Powdered sugar for sprinkling, optional

Instructions

Adjust oven racks to upper and lower middle positions and preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet lined with parchment paper. Toast in the oven until golden and fragrant, about 10 minutes. Transfer nuts to a clean kitchen towel and wrap them inside allowing the nuts to steam for a minute or so. Rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins don’t come off).
Transfer toasted hazelnuts to a food processor along with flour and salt. Process until mixture is finely ground.
Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and extracts and mix until fully combined. Slowly add flour and hazelnut mixture and mix on low until just combined.
Line two rimmed baking sheets with parchment paper. Drop 12 tablespoons of dough onto each baking sheet and roll each tablespoon of dough into a ball leaving at least an inch and a half of space between each cookie. Using the flat edge of an eating utensil or rubber spatula, create a deep V shape in the center of each cookie (for heart-shaped thumbprints) or press the back of a rounded teaspoon in the center of each cookie (for traditional thumbprints).
Bake cookies for 16-18 minutes or until golden brown, rotating baking sheets halfway through. Cool cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Meanwhile, make the raspberry filling. Heat jam in a saucepan over medium low heat until bubbling. Pour through a fine mesh strainer and discard seeds. Spoon jam into the center of cooled cookies (or use a squeeze bottle or piping bag for more precision). Allow jam to set slightly before serving. Sprinkle with powdered sugar if desired.

Notes

Inspired and adapted from Scandinavian Classic Baking by Pat Sinclair, The Perfect Cookie by America’s Test Kitchen and the January/February 2020 issue of Martha Stewart Living Magazine.

Keywords: raspberry, hazelnut, cookies, thumbprint, fika, Valentine’s Day, heart

Curried Split Pea Hummus

January 28, 2020 by Kristi Leave a Comment

The Super Bowl is just around the corner and I’ve been thinking about how we can infuse this year’s festivities with a little Nordic style. You know, maybe take some classic favorites game day foods and Scandi them up a little.

Chips and dip is always a good place to start. I thought maybe it would be fun to create a dip made with yellow split peas, that quintessentially Scandinavian legume that creates the base for so many hearty and delicious soups throughout the region. As it turns out, Martha Stewart’s book Power Foods has a recipe for Yellow Split Pea Dip. I made a few adjustments and gave it a go. It was good, but I felt like I wanted to up the game a little, maybe bring in a little more flavor somehow.

My thoughts suddenly turned to remoulade, the traditional Danish sauce that is essentially a curried mayonnaise sauce with capers and pickles. What if I brought those flavors to my split pea dip? A few batches later and I had a winner…..a creamy, hummus-like split pea dip with exotic curry flavor. I garnished my hummus with a drizzle of olive oil and a sprinkling of capers, chopped corinchons (those cute little pickles) and dill to pretty things up a bit and really bring those remoulade flavors forward.

For the Creamiest Hummus

For super creamy hummus, I’ve got a few suggestions for you:

Use dried split peas that are relatively fresh. Yes, dried legumes last a long time in the pantry, but as the age, it can take longer to cook them to a really soft stage (which is what we want for a creamy texture). Make sure yours haven’t been in the back of your cupboard for several years and that you are buying your split peas from a source with frequent turnover.
Don’t forget that pinch of baking soda! This is really critical. Baking soda changes the pH balance of the cooking water and ultimately leads to a softer, creamier hummus. It makes a HUGE difference. But not more than a pinch….too much baking soda can lead to soapy flavors in the final product.
Cook the split peas until they are soft and falling apart. This will create that ultra creamy texture you are looking for.

Give this Curried Split Pea Hummus a try! It’s perfect for dipping (maybe some homemade crispbread or flatbread to go with it?) Happy Super Bowl Sunday!

Curried Split Pea Hummus

A creamy curried hummus made with yellow split peas. Perfect for dipping or using as a base for a Nordic-style vegetarian wrap sandwich!

Author: Kristi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 2 cups
Category: appetizers
Cuisine: Nordic, Scandinavian

Ingredients

For the Hummus:

3 tablespoons extra virgin olive oil, divided

1 small onion, finely chopped

2 cloves garlic, minced

1 cup yellow split peas, picked over and rinsed

4 cups water, plus additional water as necessary

Pinch of baking soda

2 teaspoons curry powder

Coarse salt

1 tablespoon lemon juice

For Garnishing:

Capers

Chopped corinchons or dill pickles

Chopped fresh dill, parsley or chives

Extra-virgin olive oil for drizzling

Instructions

Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add onion and garlic and saute until soft and translucent, about 3 minutes.
Add split peas, water and baking soda to the pan. Bring to a boil over high heat, and then reduce heat to low. Simmer until split peas are very tender, about 40-50 minutes. If the peas are starting to look dry, add a little more water to the pan to keep them submerged.
Transfer the split peas and cooking liquid to a food processor along with lemon juice, 1 teaspoon coarse salt, curry powder and remaining 2 tablespoons of olive oil. Process until smooth. Season to taste with additional salt if desired.
Serve hummus at room temperature topped with garnishes.

Keywords: split peas, dip, hummus, curry, remoulade, easy, vegan, vegetarian

Roasted Beet and Raspberry Skyr Parfaits

January 23, 2020 by Kristi Leave a Comment

I’m going to have to ask you to trust me on this one. Raspberry jam and roasted beets? Together?? Yes. As odd as it sounds, raspberries and beets have an affinity for one another.

The idea for these easy Roasted Beet and Raspberry Skyr Parfaits came from an article on yogurt toppings from Eating Well magazine. I’m always looking for new ways to jazz up my morning granola and skyr routine and was particularly intrigued by this one. What could make for a more Nordic breakfast than beets and skyr?

After giving this very simple idea a try, I was hooked. Earthy beets and sweet-tart raspberry preserves are a magical combination, and a perfect compliment to creamy skyr and crunchy granola. A winning (and easy) Scandi breakfast any day of the week!

Plan on roasting and chopping the beets ahead of time (you’ll find instructions on how to do so in the recipe below) so that in the morning you can just pull out what you need, add your raspberry preserves and breakfast is served. I’ve written the recipe for two parfaits, but if you are only making one for yourself, plan on a heaping quarter cup of beets to 1 tablespoon of jam.

I really hope you give these unusual but OH SO delicious Roasted Beet and Raspberry Skyr Parfaits a try. I think you’ll agree…this unlikely duo was made for each other.

Roasted Beet and Raspberry Skyr Parfaits

An unusual but delicious Nordic breakfast parfait featuring roasted beets, raspberry preserves and Icelandic yogurt.

Author: Kristi
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 parfaits
Category: breakfast
Cuisine: Nordic, Scandinavian

Ingredients

¾ cup chopped roasted beets (see note below)

2 heaping tablespoons raspberry jam or preserves

Plain skyr (Icelandic yogurt) or greek yogurt

Nordic Morning Granola (or other granola of your choice)

Instructions

Toss beets with raspberry jam.
To assemble parfaits, put a generous scoop of yogurt in the bottom of a bowl, glass or jar. Top with half the beet mixture and a sprinkle of granola. Repeat with second parfait. Serve.

Notes

To roast beets: Preheat oven to 400 degrees. Place scrubbed and trimmed beets on a piece of aluminum foil and rub oil over them with your hands. Sprinkle with salt and wrap tightly inside foil. Transfer foil packet to a baking sheet. Bake until beets are tender (you should be able to insert a knife into the beet with little resistance), about 45 minutes to an hour. Larger beets will take longer to cook than smaller ones. Remove beets from the oven. Once they are cool enough to handle, rub the skins off using a paper towel. Cut each beet into ½ inch cubes.

Keywords: beets, raspberry, parfait, skyr, yogurt, granola

Almond Tiger Cake

January 17, 2020 by Kristi Leave a Comment

I think you would be hard pressed to find someone who, when asked what their favorite type of cake is, says “marble cake, of course!” Generally something one comes across at a graduation or birthday party, the marble cake seems to be the choice of the indecisive. Hmmm…do I want chocolate or vanilla…how about both? But as we all know, marble cake is not usually the coming together of two delicious flavors into something greater than the sum of its parts. It does have a pretty swirl, though, and does its job of making us feel like we are making everyone happy.

Introducing the Tiger Cake

In the Nordic countries, a marble cake is known as a Tiger Cake. Isn’t that charming? Perhaps the poor marble cake just needs a name change and a good recipe to go along with it. I recently set out to make my own version of Tiger Cake, one that was not only beautiful but delicious in its own right. I also wanted my Tiger Cake to be a fika-style cake…..something unfussy and simple enough to make on a lazy weekend morning and pair with an afternoon cup of coffee or tea.

The recipes I found in my research were all quite similar. There was one, however, from an issue of King Arthur Flour’s Sift magazine (such a beautiful publication if you haven’t seen it), that included almond flour in addition to all-purpose along with a bit of almond extract. I knew I wanted both in my recipe as that touch of almond flavor brings a delightful Scandinavian vibe to any baked good. The almond flour and a bit of sour cream in the batter added much needed tenderness and a moist texture in the final product that is something between a butter cake and a pound cake.

The Bundt Pan Wins

After trying a recipe or two that called for a loaf pan, I quickly decided I wanted to bake my cake in a bundt pan. It adds visual interest and has a way of turning a very simple cake into something special just because of the pan you chose to bake it in.

As far as achieving a “tiger look” with batter, I read a few different theories on the best way to create that marbled appearance In the end I chose to simply alternate spoonfuls of batter in the bundt pan and than swirl a a skewer through it a few times in a figure-8 motion. This did the trick and wasn’t overly fussy or time consuming.

Tips and Tricks for Great Almond Tiger Cake

I’ve got just a few thoughts for making your Almond Tiger Cake the best it can be:

Use a baking spray rather than greasing and flouring your bundt pan. I’ve done both, and the appearance of the cake baked in a pan sprayed with baking spray is far superior to that of a greased and floured pan. It can be difficult to prevent flour from settling in the grooves of your bundt pan, and this can lead to unsightly lines of flour in your baked cake. In order to achieve the best appearance possible, go with the baking spray.
Use a bit of almond flour in the batter. There is a wonderful article here at the King Arthur Flour website which discusses the virtues of including a bit of almond flour in your baked goods. It does, indeed, create a tender and moist final product. You will find it in many of the cakes I bake and for good reason.

Create a paste with the cocoa powder, espresso powder and hot water prior to folding it in to half of the batter. This helps it come together more quickly and easily than if you simply add the cocoa powder straight to the batter and mix from there. Overmixing is never a good idea as it can toughen the texture of your cake. The more gently and efficiently you can fold the chocolate mixture into the batter, the happier you will be with your final product. And the espresso powder? It will deepen the chocolate flavor without adding any coffee flavor. It really makes a big difference.
Don’t overthink the pattern as you alternate spoonfuls of batter in the cake pan. This isn’t meant to be perfect, just a charming, haphazard mix of chocolate and vanilla swirled together.

Tap the pan on the counter a few times to help the batter settle and resist the urge to smooth out the top of the batter. This will help create that tiger appearance in the baked cake.

Run a skewer through the batter in a figure-eight motion a few times until swirls begin to appear. Not only will this create the look you are after, it will also help the batter settle without you having to smooth out the top.

Go forth and make this easy and delicious Tiger Cake! This one is worth it, I promise. Who knows? Maybe it will become your new favorite.

Almond Tiger Cake

A deliciously moist and tender marble cake made with a bit of almond flour and almond extract.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + cooling time
Yield: 1 9-inch bundt cake 1x
Category: desserts, fika
Method: baking
Cuisine: Nordic, Scandinavian, Swedish

Scale

Ingredients

3 cups all purpose flour

¾ cup almond flour

2 teaspoons baking powder

1 ¼ teaspoons fine salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

2 large eggs

½ cup sour cream

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup whole milk

¼ cup cocoa powder

¼ teaspoon espresso powder

3 tablespoons hot water

Instructions

Preheat oven to 350 degrees. Spray a 10 cup capacity bundt pan with baking spray (such as Pam for Baking) or, alternatively, grease and flour the pan. Set aside.
Combine flour, almond flour, baking powder and salt in a medium bowl and whisk together. Set aside.
Combine butter and sugar in the work bowl of a stand mixer. Cream together at medium speed until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each addition and scraping down the sides of the bowl as necessary. Add the sour cream and extracts and mix until smooth. Reduce mixer speed to low and add ⅓ of the milk followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with the final ⅓ of the flour mixture.
Transfer about half of the batter to a separate bowl. Whisk cocoa powder and espresso powder with hot water in a small bowl until a thick paste forms. Fold cocoa mixture into this batch of batter until consistent in color.
Alternate dropping heaping spoonfuls of the white and brown batters into the prepared pan, creating a checkerboard effect. Tap the pan on the counter a few times to help the batter settle.
Stick a skewer into the batter and swirl it back and forth in a figure eight motion as you make your way around the pan a few times creating a marbled effect.
Transfer pan to the oven and bake until a skewer inserted in the center of the cake comes out clean, about 55-60 minutes. Transfer pan to a wire rack and cool for 20 minutes. Invert cake onto a serving plate and cool completely before serving.

Barley Risotto Cakes

January 14, 2020 by Kristi Leave a Comment

Who knew that that cold barley risotto from the fridge could be transformed into this crispy, creamy, cheesy Barley Risotto Cake? Seriously, leftovers never tasted so good. If you’ve got leftover risotto in the fridge, barley or otherwise, you are minutes away from a deliciously quick lunch or dinner.

If you’ve ever ordered arancini at an Italian restuarant, these Barley Risotto Cakes are a very similar concept. Arancini hail from Sicily and are basically deep fried rice balls stuffed with cheese, ragu, or some other kind of savory filling. They are, quite obviously, DELICIOUS. I’ve used the same basic idea here but instead of balls we have cakes, and instead of rice, leftover barley risotto. And did I mentioned these cakes are stuffed with creamy, melty Danish havarti cheese? Yes. And no messy deep frying here. Just a quick pan fry in a small skillet and these cakes are as crispy as can be.

These Barley Risotto Cakes are so delightful, I might consider making a double batch of risotto to ensure that I have enough left over for this easy meal later in the week. I would even consider making a batch of barley risotto on a lazy Sunday afternoon and tossing it in the fridge for the sole purpose of making these cakes on a busy weeknight. Yes, they are that simple and delicious.

Just a couple words of caution I have for you with respect to these Barley Risotto Cakes:

Make sure the shredded cheese is completely encased inside the cold risotto before you dip the cakes in the egg and panko. You want the cheese staying inside the cake rather than oozing out onto the pan as cakes cook.

Monitor your heat carefully while the cakes are cooking. You want to make sure that the outside doesn’t brown before the inside has a chance to become creamy and cheesy. After originally heating the oil over medium heat, I turned the heat to medium low after adding the cakes to the pan and continued cooking at that temperature for the remainder of the time. This method yielded perfectly browned and crispy cakes that were creamy and cheesy on the inside.

If you originally made the recipe for Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale, I recommend tossing some leftover roasted mushrooms with a simple green salad for an easy side. Add a lemon wedge to squeeze over it all just before tucking in and you are in business.

Please give these easy Barley Risotto Cakes a try and let me know how they turn out! They are leftovers on a whole new level.

Barley Risotto Cakes

Crispy on the outside, creamy and cheesy on the inside. These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 cakes
Category: lunch, dinner, winter
Cuisine: Nordic, Scandinavian

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

Divide risotto into two equal portions. Form each portion into a 3 inch wide cake.
Make an indentation in the top of each cake with your thumb. Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch. Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

January 10, 2020 by Kristi Leave a Comment

Happy New Year! Let me guess….you’re ready to leave the Christmas cookies and rich holiday foods behind in favor of something light and healthy this month. But at the same time, it’s January. It’s still cold and dark outside and the craving for comfort is very real. What to do?

This Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale might just be answer to your dilemma. Nutritious pearl barley prepared in a risotto style creates a creamy, satisfying base for hearty roasted mushrooms and crispy, garlicky kale. Call it comfort food with a healthy twist if you like, it makes a cozy and delicious winter supper.

The idea for this recipe came after visiting the New Nordic Cuisine exhibit at the Museum of Danish America last weekend. One of the recipes showcased throughout the exhibit was a delicious looking barley risotto like this one; an excellent example of how a traditional Nordic ingredient can be transformed into something fresh and modern. I knew I had to give it a try.

As it turns out, pearl barley is a wonderful grain to use for making risotto. Because the outer hull and bran layers of the barley grain have been removed, it releases starch as it cooks, similar to Arborio rice, the traditional grain used for risotto. The result is an ultra-creamy, hearty dish you won’t soon forget.

If you are new to making risotto, you should know that it is a bit of a process. Broth (or a mixture of broth and water) is heated in a separate pot and then gradually added to the grains as they cook and absorb the warm liquid. This process along with frequent stirring creates the creamy final result. There is nothing difficult in the technique, but it does require some attention on the part of the cook. I recommend that you have a glass of wine nearby and maybe someone pleasant to keep you company as you stir.

The vegetables practically cook themselves in the oven while you stir the risotto, which streamlines the process and keeps you from having another pan to attend to on the stove. And if you’ve never had roasted kale before, you’re in for a treat….it’s crispy texture and hearty flavor are sure to win you over.

One word of caution here…. you must use PEARL BARLEY for making risotto. Hulled barley or a quick barley will not work in this recipe. Hulled barley is a more whole version of the grain with only the outer hull removed. It takes significantly longer to cook than pearl barley which has both the outer husk and bran layers removed. Quick barley, on the other hand, is pre-steamed and takes only 10 or 15 minutes to cook (not long enough for this dish). Just make sure that you have pearl barley and all will be well.

I hope you give this recipe a try to start the new year off right! It’s the perfect way to head into January feeling a little lighter and yet still satisfied.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

A creamy risotto made with pearl barley instead of rice. Topped with hearty roasted mushrooms and crispy, garlicky kale, this dish makes a delicious and comforting vegetarian winter supper.

Author: Kristi
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Category: vegetarian, dinner
Cuisine: Nordic, Scandinavian

Ingredients

For the RIsotto:

4 cups chicken or vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¾ cup shredded parmesan cheese

1 tablespoon unsalted buter

Chopped fresh parsley or chives for serving

Coarse salt and freshly ground pepper

For the Roasted Mushrooms and Crispy Kale:

2 10-ounce packages cremini mushrooms, cleaned and quartered

4 tablespoons extra-virgin olive oil, divided

4 cups chopped curly kale, stems removed

1 garlic clove, minced

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
Add wine, stirring constantly until liquid is fully absorbed. Add two ladles of the broth/water mixture and reduce heat to medium low. Continue cooking, stirring frequently, until liquid is fully absorbed. Continue adding the broth/water mixture, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb into the barley mixture before adding more liquid to the pan. Continue the process until the barley mixture is tender and creamy, about 45 minutes total. You may not need to use all of the broth/water mixture. Stir in butter and cheese. Season to taste with salt and pepper.
Once the mushrooms have roasted for 30 minutes, remove pan from the oven, push mushrooms to one side and add the kale to the pan. Reduce oven temperature to 375 and roast vegetables for an additional 10 minutes or until kale is tender and beginning to look crisp around the edges.
Serve risotto topped with with the roasted mushrooms, kale and a sprinkling of fresh chives or parsley.

Keywords: barley, pearl barley, risotto, vegetarian, mushrooms, kale

A Modern Scandinavian Christmas Eve Smörgåsbord

December 18, 2019 by Kristi 2 Comments

Looking to bring a fresh and modern approach to this year’s Christmas Eve Smörgåsbord? I’ve got you covered. I’ve put together a simple, elegant menu which both honors tradition and brings some new dishes to the table:

A Modern Christmas Eve Smörgåsbord

Roasted Salmon with Brown Sugar and Butter

Swedish Meatballs (prepared without gravy)

Cre amy Mustard Dill Sauce

Celery Root and Potato Puree

Spicy Pickled Beets

Fresh Pickled Cucumbers

Stirred Lingonberries

Kale Salad with Roasted Butternut Squash and Pecans

Mushroom Gratin

Swedish Limpa

Lingonberry Skyr Mousse

Everything on this menu goes together beautifully. Both the roasted salmon and the meatballs benefit from a spoonful or two of the Creamy Mustard Dill Sauce, and the Celery Root and Potato Puree provides a velvety rich base. The Kale Salad with Roasted Butternut Squash and Pecans brings a fresh burst of green and orange to the plate, and the Mushroom Gratin a delightful mix of creamy mushrooms and crispy, buttery breadcrumbs. The Spicy Pickled Beets, Fresh Pickled Cucumbers and Stirred Lingonberries round everything out with a bit of spicy, briny and sweet. And for dessert, a luscious Lingonberry Skyr Mousse which somehow manages to be both light and decadent at the same time.

Christmas Eve is a time to gather with family and friends and enjoy each other’s company. For that reason, I intentionally designed this menu with several make ahead options so that when the guests arrive, most of the work is done. Even those of us who love to cook want to relax and revel in the holiday festivities. This menu allows you to do just that.

My family and friends enjoyed Christmas dinner in October several weekends in a row as I tested these recipes. While everyone had their favorites, the Celery Root and Potato Puree (“more delicious than mashed potatoes”), the Mushroom Gratin (“I love the contrast between the creamy mushrooms and the crispy, buttery breadcrumbs”), and the Lingonberry Skyr Mousse (“I would eat this every day if I could”) were clear stand-outs.

Christmas carries with it many expectations. Our loved ones expect to see certain foods on the table each and every year prepared in exactly the same way. Change, when it comes to the holidays, is not always welcome. If that’s the case for you, maybe offering one or two new dishes alongside your tried and true favorites is the best way to go. You certainly don’t have to do a whole new menu all at once. Or maybe you are ready for something modern and new, a complete overhaul of your Christmas routine. The choice is yours. Either way, I hope you give one, several or all of these recipes a try. I wish you the happiest and most delicious of holidays!