Posts Tagged ‘heavy whipped cream’

Happy 4th of July!!!

Time do bring out all the red/white/blue, stars and stripes you can find in the house. No need to be modest. Go big for this holiday!

This is of course an American celebration, but I know that Americans abroad celebrate it just as much as a Swede living here in the States ( I wonder who I am thinking of…) would celebrate Swedish events and holidays.

We are making it simple for this holiday. Too much to do, too little time. Don’t I say that all the time?? Perhaps I am a very stressed individual since I always want to cook simple food. Who knows.

My priority this weekend is to relax, spend time with family and friends. Just enjoy myself. We will go to the beach, go to my mother-in-law’s for Curry Goat, BBQ in the garden, so many different things are going on for these 4 days… If I am really lucky, there will also be some time left over for me to have a date with a good book. I haven’t read a book in a very long time. What a shame.

So, we are doing easy stuff for the 4th. Basic BBQ food like , marinated chicken & pork tenderloin, burgers & hotdogs. Corn & salsa.

I will make my Mini Pies filled with strawberries, blueberries and apples. Basic desserts. A little bit of “comfort” food desserts. Well known and familiar but perhaps with a little twist at times.

It is very nice to make a whole bunch of small mini pies instead of making just one big one. This way you can pick and choose what you want.



Mini Fruit & Berry Pies.

The rule is to use any fruit or berries of your choice. Besides that, there are no rules.

There are no real recipes for this. Since I like to be able to taste the actual produce, I keep it as fresh as possible.

So just make a pie crust or even buy ready made pie crust. For these ones, I use a basic pie crust.

I choose little nice looking ramekins. Since it is 4th of July, I used my star shaped ones.

Add the rolled out pie crust to the ramekins. Well pressed down into the bottom edges.

Add the fruit or berries. Keep them separate or mix them together.

Different combinations;

Blueberries– Use a splash of your favorite liquor.

Strawberries– Add finely chopped candied ginger.

Apples– Add your favorite liquor and some ground cinnamon. (And perhaps a little granulated sugar if you need for it to be a little sweeter).

Peaches– Toasted nuts and a pinch of brown sugar.

These are just some suggestions, you can really combine anything you like.

If you use hard fruits like apples, cut them finer and fry them in a skillet for about 15 minutes or so until soft. Add a little water so that they get some help from the water to soften up. Keep a lid on so that they really cook down faster.


When you have added the pie crust to the ramekins pack down the filling well. Cut little stripes of the crust and add about 3 stripes per pie.

Brush some egg wash onto the crust and sprinkle some granulate sugar on top of it.

Bake in a 350 F degree (175 C) for about 15-20 minutes or until the crust has turned golden brown.




Cut out stars with a mini cookie cutter. Brush lightly with egg wash and sprinkle some cinnamon and sugar on the stars. They taste like little cookies.

Cut out stars with a mini cookie cutter. Brush lightly with egg wash and sprinkle some cinnamon and sugar on the stars. They taste like little cookies.





You can serve some fresh berries on the side and also whip up some heavy cream spiked with some of your favorite liquor.

Add about 2-3 tbsp. per cup of heavy cream. Fold in some candied ginger.


And again, have a great and happy 4th of July!!!

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This sunday is the American Mother’s day. In Sweden it is not until the last sunday of May.

At mother’s day, the lilacs are usually in full bloom at home. One of my favorite flowers. At my old country house we had a whole path way lined with Lilac trees and at the very end of the property, there was this one large white Lilac tree. It will always stay in my memory and I think I need to always have at least one little tree planted somewhere.

The same way that I love lilacs I also love Violets and Lily of the Valley. Beautiful flowers with strong wonderful scents.

Some of the first plants I planted in our current garden were a few Lilac trees. It took a while for them to bloom but this year they are absolutely fantastic. My dad came for a visit last year and was trimming all the trees. I wish I could have said it was my love and care but I know better. It was due to my dads green fingers that they are giving me the best spring experience ever.

I transplanted some violets from my old house. They are now taking over. Spreading like crazy. This year I FINALLY made Candied Violets.

It happens that I would like to use some Candied Violets. And every time I go on a big hunt for the, Every time I have come home empty-handed.┬áIt is really easy to make so why haven’t I made them before??? Beats me… I used to make candied fruits when I was younger. It is fun and the result is great. You just need to be a little detail oriented and have good tolerance the day you make them. This because the egg whites and all the sugar gets very sticky. Also note that since the Violets need to dry you have to make them ahead of time.



Apple Cupcakes with Candied Violets.

Makes about 8-10 cupcakes.

1 stick of butter (125 gr.) melted.

1 c. of granulated sugar.

1 1/2 c. of flour.

2 tsp. baking powder.

2 eggs, whisked.

1 c. apple juice or apple cider.

For decoration;

Candied Violets or grated chocolate.

Whipped Heavy cream or your favorite kind of frosting.


Whisk the butter and sugar until light and fluffy. Melt the butter. Add the flour and baking powder into a sieve. Sift into the bowl of butter and sugar and mix carefully. Add the eggs and pour in the apple juice. Again, mix carefully.

Pour into muffin pans.

Bake in a 350 F degree (175 C) for about 10-15 minutes or until golden brown.

Let cool down. Decorate with the frosting or whipped cream. Finish off with the Candied Violets or some grated chocolate.



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Candied Violets.

Egg white.

Very fine granulated sugar (I make it very fine by using my mortar and pestle.

Pick the flowers with a little bit of the steam still on it.

Spray gently with a water bottle. Let dry on some paper towel.

Brush some egg white on both sides of the Violets.

Sprinkle on the sugar.

Let dry on a piece of wax paper for at least 24 hours.

Store in an airtight container in one layer.

It takes some time but it is so much fun to have your own home made Candied Violets. Try it. You will be so happy to have them.



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