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Swedish apple cake with vanilla sauce (äppelkaka med vaniljsås)

There is a saying “as American as apple pie,” but I think you could just as easily say “as Swedish as apple cake.” It’s everywhere and I certainly see it on menus here much more than I ever see apple pie on a menu in the U.S. Advertisements

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Princess cake demystified (prinsesstårta)

On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about […]

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Plum tuckered out

What do you do when you have picked 30 pounds (13.5kg) of plums at your friend’s place? You leave 15 pounds for her to deal with and take the rest home to begin on chutney, jam, cakes, jam, liqueur, jam, and then you consider force feeding the rest to your family. Anything to use them up fast.

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Black currant sorbet (svartvinbärsorbet)

One of my favorite things to order when we go out for ice cream is cassis sorbet. In my efforts to avoid freezing the rest of the black currants I picked at my in-law’s I decided to try making it myself. Well, I guess I technically still froze them, but you get the idea. 

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Minted strawberries

I confessed my berry picking addiction and love for strawberries in my last post on Swedish strawberry culture. My favorite way to enjoy fresh strawberries is with cream and a little bit of sugar. But my talented sister-in-law Margareta came up with this simple and refreshing recipe that highlights the flavors of fresh strawberries. She gave […]

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