I decided to share another recipe! Here’s a dessert made from whipped semolina pudding and lingonberries, or vispipuuro. This is one of the finnish traditional desserts, something my mom cooks often, so it really reminds me of my childhood.
Ingredients for vispipuuro:
3 cups of water
1.7 cups of lingonberries (red currants are also a great choice)
0.2 cups of sugar
1/4 teaspoon of salt
0.5 cups of semolina
Put the water and the berries to a pot and bring to boil for 5-15 minutes. Add sugar and salt. Add the semolina while stirring and cook it for 5-10 minutes, stir a little. Then let it cool down. Use a mixer to whip it till it is nice and fluffy, pink pudding. Serve with cold milk. Enjoy! S. Heikkinen.
Halloween berry recipe The internet is full of recipes for edible fake blood for Halloween. Here is an example. Fake blood Most involve some type of thickener like corn starch, a dye – like berry juice, berry jam, or food coloring. Some use blackberries and some use strawberries. It does seem like most red berries might not be dark enough on their own. A mix with a small amount of blueberry juice, may just work. The end result can be used as blood for costumes and decorations for cake.
I found this great website on lingonberries, and especially the importance of lingonberries in Swedish culture. I found it interesting that you can buy frozen lingonberries all year round in Sweden. Swedish Lingonberries
Summer may be over, but you can still enjoy a nice cold shrub. Old fashioned drinks of all kinds are making a come-back, and a shrub is one that should be better known. A shrub, also known as a drinkable vinegar, is a tart and sugary beverage made with berries and herbs. This recipe has two parts–first make a sweet berry vinegar, then make a berry shrub: 4 qt. raspberries or strawberries, cleaned but not washed 2 qt. cider vinegar Add the vinegar to the berries (a gallon jar works well) and allow to stand for 24 hours. Strain and measure the resulting liquid. Add 1.5 lb sugar for each quart of liquid, and boil gently for 30 minutes. Skim and allow to cool. Pour into sterilized bottles and cap for future use in beverages. To prepare Berry Shrub, put 3 tablespoons of the vinegar into an iced tea glass, fill with ice, and add water or club soda. Garnish with a sprig of mint and serve with a straw. Alaska Northwest Books. 1982. Alaska Wild Berry Guide & Cookbook. Graphic Arts Center Publishing Co, Seattle, WA.
For after a long day of berry picking in the fall and you just need to sit back and relax while enjoying your labors.
Wild Berry Mojito
8 to 12 fresh mint leaves
3 to 4 fresh blackberries
3 to 4 fresh blueberries
3 to 4 fresh red raspberries
1/8 cup lime juice
2 to 4 tsp. of sugar
1-12 oz. glass of crushed ice
2 oz. light rum
1/4 cup soda water
1 fresh mint sprig (for garnish)
Carefully press mint leaves into the bottom of the glass with the back of a wooden spoon to release their oils (do not tear leaves).
Mix mint, crushed wild berries, lime juice and sugar in a 12-ounce glass.
Fill glass with crushed ice.
Stir well until the ice is reduced by 1/3 and then top with more crushed ice, stirring until the glass begins to frost on the outside.
Pour in soda water and rum, stir again. Garnish with a sprig of fresh mint.
Recipe provided by Stacy McGuigan of Everyday Celebrations,www.ecpartyconcierge.com. Stacy is CEO of Everyday Celebrations, a local event planning business.
I found this gem on Amazon through a used book seller. It is an older book (original date of publication is 1982, but it was reprinted in 1990). It has a nice variety of color photos of Alaska berries and then the rest of the book is a cookbook that goes beyond the traditional use of berries as a dessert. They have meat dishes with berries, beverages, baked goods, and of course desserts. It has sections at the end about drying and freezing berries. There is no author listed on this book, but it is published by Alaska Northwest Publishing.
Inspired by whoever posted the wine recipe last week, here is a mead recipe. Being a homebrewer, this recipe excited me. I would try and use some local fireweed honey, and adjust berry proportions according to what I had picked. It’s quite a large amount of berries, and may take me quite awhile to save that much… but it makes a lot of mead with a high alcohol content. Having friends chip in with the berries and sharing the mead co-op style is the way to go 😉 First link is a recipe, the second is a video on the mead. The recipe.
Link to a video
“Vattlingon” is a very simple method for preservation of lingonberries – simply fill a jar with washed lingonberries, then poor clean water over the berries and store them for several months in the fridge or cellar. According to Hank Shaw of Honest-food.net: “The effect is to mellow the extreme tartness and tannins in fresh cranberries, leaving them pleasantly acidic and slightly sweet.” Naturally occuring benzoic acid in the lingonberries is a preservative that allows one to store in this manner without adding salt or other preservatives to the mix. How do you get clean water? Simply boil your tap water then allow it to cool before pouring over the berries.
How will you use the lingonberries after they have been stored? A traditional use is to serve a small dish (think shot-glass size) of vattlingon as dessert during the Christmas season. Whipped cream and sugar can be added if it is available, but is not always necessary because the water presercation has mellowed the acidity and added a slight sweetness. Another important use is to consume the liquid in the jar. Or you can get more creative and incorporate vattlingon into main courses, such as these recipes for spring salmon and grouse with rosemary and cranberries.
I made fireweed preserves with the vast amount of plants in front and around my cabin this summer. The process is quite easy, and can sustain your jam needs through the summer, depending on how much you wildcraft. 😉
I personally only take what I need. I believe in the ethics of wildcrafting, in which you harvest one or two discovered patches and leave the rest to others to discover and forage.
You simply boil the flowers for about 2 hours, strain them and let it sit for about 5 hours once you mix in the sugar, and pectin if you like. I opt out on the pectin and add a little rhubarb to thicken it up.
I find this recipe very tasty and highly recommend it.
One type of berry I picked a lot of this summer were highbush cranberries. I bought a food mill so that I could easily remove the flat seeds and use the pulp. They are still in my freezer, but one of my friends made a batch of this highbush cranberry ketchup. It ended up being more like sweet and sour sauce. Here is the recipe:
Spiced Highbush Cranberry Sauce Many of my friends have varying relationships with the highbush cranberry. Some love the pungent odor that reminds them of fall’s approach while others find it positively rank. Some love the look of the berries on the shrub, sparkling like jewels and persistent even after snowfall, but don’t understand why I would waste my time picking something so bitter and seedy. My favorite way to convince people of the culinary merits of highbush cranberry is by serving them as a spiced sauce over grilled spruce grouse that we hunt with the help of our little black lab, Friday. Spiced Highbush Cranberry Sauce Yield: 4 cups
- 6 cups of highbush cranberries
- ½ cup water
- 1 ½ cups onion,finely chopped
- 2 cups of sugar
- 1 cup cider vinegar
- ½ tablespoon cloves
- ½ tablespoon allspice
- ½ tablespoon celery salt
- ½ tablespoon cinnamon
- ½ teaspoon pepper
Cook the cranberries in the water until soft and then put them through a foodmill or sieve to remove the large seeds. Add the onion, vinegar, sugar and spices to the de-seeded fruit. Boil until the mixture thickens and the proper consistency is reached. Let cool. If jarring, follow Extension guidelines for safe boiling water bath processing. Dinstel, R. 2013. Available online: http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00112.pdf. Accessed 20 Sept., 2015.
Here is a recipe for a delicious Finnish Blueberry Pie! It is our traditional dessert. Easy to make!
- 200 grams of soft butter
- 250 grams of sugar
- 2 eggs
- 390 grams of plain flour
- 2 teaspoons of baking powder
- 300 grams of blueberries
- 250 grams of sour cream
- 40 grams of sugar
- 1 teaspoon of vanilla sugar
- 1 egg
First mix the butter and sugar together, you want to get a fluffy mixture. Then add the eggs. Add flour mixed with baking powder. Place the batter on a round cake pan (about 10 inches wide), also up to the sides.
Place the blueberries on top of the cake batter. Mix sour cream, sugar, egg and vanilla sugar, and spread the filling on top of the blueberries. Bake the pie for an hour in 350 degree oven.
Serve with whipped cream or vanilla ice cream. Enjoy!
And one more traditional Russian recipe, kisel. Can be done using pretty much any kind of berries: Russian Berry Recipe
thought it might be interesting to add some Russian recipes to the blog: Russian Recipes
Rose hips are best collected in the fall; some say after the first frost. I just collect them when they are ripe but still firm and not overly mushy. You will need to remove the stem, blossom end, and seeds for this recipe. To do this I take off the outer parts and use a food mill to remove the seeds after cooking in just enough water to slightly cover the rose hips. I bring the hips to a boil and then simmer for about 15 minutes. After processing your hips in the food mill you have the puree for the recipe.
Ingredients: 5 Cups of rose hip puree
5 Cups of sugar
2 Tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves and nutmeg
Sterilize the jars and prepare lids for canning. Combine all ingredients together in a saucepan and bring to a full rolling boil, stirring constantly. Boil until the mixture darkens and becomes thick. This can take an hour or more depending on the thickness you like. Poor into hot jars and leave 1/4- inch head space. Remove stray puree from jar rims with a damp cloth, then secure a lid to each jar with a band. Process jars for 5 minutes in a boiling water bath. Remove jars from the bath and leave undisturbed until the lids are sealed. You should hear each jar “ping” as it seals, leaving the lid with a taut, slightly dished appearance. Leave the jars undisturbed until fully cooled.