Latest Posts

Frankincense Ice Cream

I like a little mystery in the midst of routine. A drizzle of scented massage oil makes the evening fly by. A simple puff of incense fills every crevice of my home with glorious serenity. And of all possible aromas, Frankincense reigns supreme.

Ever since I was a little girl, poised with wonder under the glittering Christmas tree, Frankincense has captivated me. My little brain could never quite grasp what on earth Frankincense was or why it was so special, but that didn’t stop me from dreaming of the magical era when a gift of Frankincense was as beloved as gold.

In fact, the mystery only made it seem more special.

Then, thundering in from the far reaches of Oman comes Frankincense Ice Cream. Each nibble is creamy and sweet – Frankincense has an alluring bite of pine, sweet ginger, something like orange zest, and foggy twilight smiles.

In my research I learned that Frankincense is resin (a.k.a. dried sap) from the Boswellia tree. The highest quality flows creamy white and is called luban, meaning “milk,” although the color can vary from soft yellow, to rich amber or even luminous green. It just depends on the season.

While you can find ice cream with sprinkles of frankincense resin on it all over Oman, the creamy ice cream as I’ve made today seems to have been popularized by a woman named Trygve Harris. Her creamy scoops draw Omanis and foreigners alike.

A frankincense tree (Boswellia sacra) at Wadi Dowkah Natural Park (Dhofar, Oman) and, below, sap. Photos by Mauro Raffaelli. Closeup of bark by Ben Norvell.

While you can get lost in wisps of Frankincense Ice Cream any time of year, I’d highly recommend serving generous bowls during the winter, when the crunch of snow and pine surround you and your heart is filled with the holiday spirit.

Frankincense Ice Cream would also be a grand addition to a Halloween party. After all, the mysterious scent of Frankincense transforms even the humblest room into a fortune teller’s parlor… equal parts creepy and mysterious.

Finally, any ice cream – even Frankincense – is great right now, in the glint and glimmer of summer.

Just don’t drop your cone.

No, really.

I tried to stop her. Really, I did.

Thanks to Laura Kelley of Silk Road Gourmet for tipping me off to this fascinating treat, as well as the Chicago Reader for selling me on making it.

*Very Important 100% pure Frankincense oil should never be consumed “straight,” but should always be diluted. Please read the following article on the side effects (and benefits) of consuming Frankincense essential oils prior to consuming frankincense oil. While their label may say “Not for consumption”, the company Aura Cacia (available at Whole Foods) has stated that (for their products) this has more to do with USDA regulations than the actual safety of the product (assuming that the essential oil is 100% pure boswellia sacra, with no additives). Read the entire article for more information. After reading all this material I felt comfortable serving this dish to my family (as they do in Oman without a second thought). None of us suffered any ill effects. Please make the decision that’s right for your family.

Makes 1 1/2 quarts

Ingredients:

2 1/2 cups milk
1 1/2 cups heavy cream
10-15 drops 100% pure frankincense oil (boswellia sacra), available at health food stores*
1 cup sugar, divided in half
3 egg yolks

Method:

Breathe in the beauty of Frankincense. Close your eyes and travel to the exotic heart of Oman.

Door in a village in Jebel Akhdar, Oman. Photo by Andries Oudshoorn.

On your voyage you’ll need little more than cream, milk, sugar, eggs and… 100% pure Frankincense oil (Boswellia Sacra).

First, whip three golden balls of sunshine with a 1/2 cup of sugar

You want the mixture to become thick and soft yellow.

Meanwhile, heat up the milk, cream and remaining sugar in a medium pot. Slide off the stove right before it reaches a bubble and whisk the hot liquid a little at a time into your egg mixture.

Return to medium-low heat and cook until thickened and the velvety mixture coats the back of a spoon.

Even the steam crawls through the air like incense. Beautiful.Whisk in the frankincense drops to taste and strain. Tip: the oil will want to separate so move quickly to incorporate it (as though you’re making salad dressing). Chill the mixture in an ice bath or overnight in the refrigerator.

Churn in an ice cream maker according to manufacturer’s instructions.

(P.S. Have you entered our weekly giveaway? This week we’re giving away a Cuisinart Ice Cream Maker to one lucky winner)

Be sure to enjoy with a little flicker of fire.

And a wisp of a daydream.

Breathe in.

Breathe out.

This is your chance: lap up cooling, spiced Omani dreams.

Where incense is good enough to eat… and tastes like a mystery. This is ice cream that’s been kissed by a cluster of gentle pines, sweet ginger, and the ghost of oranges.

Enjoy the moment.

Wrap yourself in relaxation.

Let the ice cream lift your senses and encourage a smile to curl up from the corner of your lips.

It’s worth it.

Frankincense Ice Cream

This is ice cream that’s been kissed by a cluster of gentle pines, sweet ginger, and the ghost of oranges. In my research I learned that Frankincense is resin (a.k.a. dried sap) from the Boswellia tree. The highest quality flows creamy white and is called luban, meaning “milk,” although the color can vary from soft yellow, to rich amber or even luminous green. It just depends on the season. While you can find ice cream with sprinkles of frankincense resin on it all over Oman, the creamy ice cream as I’ve made today seems to have been popularized by a woman named Trygve Harris. Her creamy scoops draw Omanis and foreigners alike. While you can get lost in wisps of Frankincense Ice Cream any time of year, I’d highly recommend serving generous bowls during the winter, when the crunch of snow and pine surround you and your heart is filled with the holiday spirit. Frankincense Ice Cream would also be a grand addition to a Halloween party. After all, the mysterious scent of Frankincense transforms even the humblest room into a fortune teller’s parlor… equal parts creepy and mysterious. Finally, any ice cream – even Frankincense – is great right now, in the glint and glimmer of summer. Just don’t drop your cone.

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
1 1/2 quarts	10 minutes

Cook Time	Passive Time
10 minutes	2 hours

Servings	Prep Time
1 1/2 quarts	10 minutes

Cook Time	Passive Time
10 minutes	2 hours

Frankincense Ice Cream

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
1 1/2 quarts	10 minutes

Cook Time	Passive Time
10 minutes	2 hours

Servings	Prep Time
1 1/2 quarts	10 minutes

Cook Time	Passive Time
10 minutes	2 hours

Ingredients

2 1/2 cups milk
1 1/2 cups heavy cream
10-15 drops frankincense oil (100% pure boswellia sacra) , available at health food stores*
1 cup sugar , divided in half
3 egg yolks

Servings: quarts

Units:

Instructions

Whip egg yolks with the sugar until pale yellow.
Meanwhile, heat up the milk, cream and remaining sugar in a medium pot. Slide off the stove right before it reaches a bubble and whisk the hot liquid a little at a time into your egg mixture. Return to medium-low heat and cook until thickened and the velvety mixture coats the back of a spoon.
Whisk in the frankincense drops to taste and strain. Tip: the oil will want to separate so move quickly to incorporate it (as though you’re making salad dressing). Chill the mixture in an ice bath or overnight in the refrigerator.
Churn in an ice cream maker according to manufacturer’s instructions.

Recipe Notes

Menu: Oman (& Giveaway)

I love a good surprise. Today our Omani menu is full of hidden, sneaky treats. The ice cream? Laced with frankincense oil. The lemonade? As good as a garden of roses bathed in summer love. And the kofta are juicy and fragrant, hiding cinnamon and cumin, lounging on a bed of zucchini tomato sauce with a slightly cooling, sneaky handful of mint.

And then there’s this kind of surprise:

This represents a portion of packages that came in the mail from my mom yesterday. They are binders. These binders contain every post I’ve ever written on the blog.

Every. Single. Post.

Every recipe. Every photo. Almost every comment.

Ever since the first week, she’s been printing out my posts. Dutifully and unbeknownst to me.

If that ain’t a mother’s love, I don’t know what is.

I’m completely floored.

Grilled Kofta with Zucchini Sauce [Recipe]
Hand rolled beef seasoned with earthy cinnamon, wild cumin, and coriander seed. Served with a quick tomato and zucchini sauce laced with parsley and a smattering of mint, the perfect way to use up your garden goods.

Frankincense Ice Cream [Recipe]
I’m not convinced this is legal. That being said, what could go wrong with creamy ice cream that tastes like exotic pine and heady frankincense? This is a show stopper and a conversation piece.

Rosewater Lemonade [Recipe]
A simple way to dress up lemonade. Each glass tastes like a thousand roses bathing in fresh squeezed sunlight. It’s what lemonade should wear to black tie affairs.

WEEKLY GIVEAWAY:

Today, because I want you all to know the joy of making frankincense ice cream (or blueberry cardamom, or nutmeg), I am giving away one Cuisinart Ice Cream maker. You can choose whatever color you want, including white.

But how could you pick white when there’s colors like plum and berry blue? It’s a tough call.

UPDATE:

*Winner from this week’s Omani Menu Giveaway was selected at random by random.org. There were lots of great guesses as to how many binders my mom filled with printoffs of every single post on this blog. We had several who guessed the correct number, which I find amazing! There were 15 binders … from those who guessed correctly, we selected a random winner. Congratulations to Mary who said:

“My aunt did this for a blog I kept while traveling, though she chose only a selection of entries and pictures and created a scrapbook for me. It was one of the best surprise gifts I’ve ever received.

My guess: 15 binders.”

To Enter:

The above binder photo contains a sampling of the binders my mom sent me. To win the cuisinart, I’d like you to guess how many binders my mom filled with my writing from Afghanistan through Norway. As I mentioned above, she included every recipe, most comments, and all photos.

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

To Win:

The first person to correctly guess the number of binders will win the Cuisinart Ice Cream maker. If there are multiple correct guesses, one of the correct guesses will be chosen at random. If no one guesses correctly, one winner will be chosen at random.

Winner will be announced in the Monday Meal Review. Contest closes Monday morning 8/13/12. There are no sponsors for this giveaway. I just wanted to share some Omani ice cream love, from me to you. Enjoy!

About the food of Oman

Jabreen castle wall. Photo by Tristan.

Pull up a chair, grab a steaming cup of Kahwa and a few dates. We’re going to Oman, a boomerang shaped country on the edge of the Arabian pennisula.

Kahwa is omani coffee, made with enough sugar for the biggest smile in your heart, a dusting of dreamy cardamom and brittle, sunset-colored strands of saffron. Sip by sip, let the heat soak into your pores as you dream your day away.

Vista of Sur, Oman. Reconstructed 16th century Portuguese forts dot the landscape. Photo by Dan Soley.

If coffee isn’t your preference, perhaps a cold glass of rosewater lemonade [Recipe], or a salty buttermilk drink called laban, or even a creamy yogurt sipper will help you while away the time among the desert dunes. Whatever you choose, just be sure to heed the traffic signs.

Traffic sign in the Oman Dessert. Photo by Franzfoto.

When it comes time to dine, Oman has an astonishing array of rice dishes (anything from steamed rice to pilafs or even mekboos, a.k.a. machboos). We cooked machboos [recipe] last fall and it was so good it actually inspired me to boil my Thanksgiving turkey. While the house smelled like a far away spice shop mixed with down home flavor, I still need to perfect the cooking time.

Wadi Shab is the most beautiful Wadi in Oman and one of the top attractions. Photo by Ian Sewell.

The rice can come with stewed or roast meats, kabobs or even kofta (slender cigars of hand rolled meat) [Recipe]. Because of Oman’s proximity to the coast, fish dishes are also popular, such as Mezroota, made with dried fish, turmeric, citrus, cumin and hot chili pepper.

Oman is well known for frankincense, which is a resin found abundantly in the boswellia trees. You’ve heard about it in incense, but the resin is also used medicinally, in drinks and even in ice cream [Recipe].

Who knew?

Maps and flag courtesy of CIA World Factbook. Photo of children by Mark Hills.

Monday Meal Review: Norway

I walk out of the kitchen and the steam immediately slides off my face like a mask. The worst is behind me; one pound of large pink shrimp plucked from the bubbling boil now recline in a cool bowl of ice water. I’m on my way to the dining room with an armful of unlikely friends.

First, the mayonnaise. This thick, white creamy spread is never on our table unless guests are present. I grimace, thinking of Ava and Mr. Picky. Oh, how they’ll balk when they see it.

Then the capers, a personal favorite. I get lost in their grassy brine, each bite like a prize, bursting in my mouth like a carnival. Despite Keith’s aversion, Ava and I will be happy, this much I know.

I also carry a lemon, heavy with juice and canary yellow despite the season.

A few fresh sprigs of dill are the finishing touch, their delicate stems like a feather in a hat or a weeping willow, grazing the table with grace. Something I rarely think to use in everyday cooking.

When I’m done the table looks pretty – like a shabby chic “oh this old thing” dress, thrown together with careless abandon and none the worse for it.

Ava scrambles into her chair and surveys the scene. Her face stiffens when she sees the shrimp. She turns the other way and, in one smooth movement, she reaches for a soft round of bread and points at the mayonnaise.

“What’s that mama?” she asks and leans her face so close to the bowl, she nearly dips her chin into the thick, white spread.

I don’t want to sour her mood and risk clipping her enthusiasm, so I elect not to correct her poor manners.

“It’s like salad dressing,” I say smoothly with my “you’re-going-to-love-it” smile tight on my lips.

She coats the end of her index finger and takes a tiny lick. She smiles.

“I like this salad dressing” she says and slathers her bread with a generous, slippery layer.

“How about a shrimp?” I say, but she ignores me, slowly spooning a dozen capers over the mayonnaise. She eats heartily. Mr Picky looks on in horror, sinking slowly into his chair. He’d rather be eating ants and he tells me as much.

With calm determination I make myself a shrimp sandwich. Ava watches me eat it. I offer her another piece of shrimp hopefully. She shakes her head.

In desperation (this is all I’d planned for dinner), I pop a small piece of shrimp on her bread no bigger than a pencil eraser. Like a piece of paper, Ava’s face crumbles and her little mouth makes a noise so sharp, I can’t tell if she’s yelling at me or crying. My hand snaps back to my lap.

I take a slow, cleansing breath and stare out the window. The trees are shaking in the wind but I’m not fooled; it’s 115F outside. Hotter than hot. “Kids in Norway eat this all the time!” I tell myself. And then I tell her. But now she arches her back away from me; she doesn’t want any dinner at all. It’s too late.

Fear creeps over me like Nosferatu. This is bedtime. She needs to have a good dinner but she wants nothing to do with our summertime shrimp party. The entire thing just… implodes. Admitting defeat, I slowly peel her a banana (her only option if she doesn’t want dinner). It’s only the third time in her entire life she’s chosen the banana over dinner.

I hug her and I tell her I love her. But even in my arms I can feel her eyes straying over to the kransekake, as she admires the whimsical icing zig zagging its way along the tower of rings. But the dessert must wait until tomorrow. I tell her, in a voice so soft I can barely hear myself, “we can’t eat dessert on an empty stomach. It’ll make our tummies hurt.”

Tomorrow is a new day.

What would you have done? How do you deal with obstinate and picky eaters (young or old)? This was really challenging scene for me and I could use any tips you might have.

Dill & Lemon Pepper Gravlax [Recipe]

What I loved most about this dish:

I’m simply in awe that I made cured fish. Gravlax tastes like smoked salmon but lighter and fresher – the lemon peel absolutely brought the soft fish to life in my mouth where it leaped from salty sea to bright lemon-dill. Each nibble was like a summertime smile. For some, making gravlax might be no big deal, but to me this was a fascinating challenge.

The best part is that this is a dump-and-go recipe. Three days later I ate magic. Even Mr Picky tossed it down bravely. When I congratulated him on this, he quickly asked “did I have a choice?”

True.

What I loved least about this dish:

I was nervous that I had done something wrong and that the gravlax wasn’t going to be good and fresh. The flavor, however, was fantastic and eating it with a Scandinavian friend really helped quell all my worries. I didn’t give Ava any of this, just to be sure, but she did try some from the supermarket (which is cold smoked) and she liked it.

Norwegian Shrimp Party [Recipe]

What I loved most about this dish:

Making shrimp “sandwiches” on the fly was so fun and tasty. I loved all the pretty ingredients and the “help yourself, and make what you like” attitude of the whole thing. The fresh shrimp, capers and bright lemon juice made for a perfect complement to the rich mayonnaise.

What I loved least about this dish:

Try as I might, Ava would not touch this. She did, however, eat bread and mayo with capers which, in afterthought, was pretty amazing. I think Mr Picky ate this only out of sympathy after witnessing my epic struggle to get Ava to try even a nibble of shrimp.

Kransekake [Recipe]

What I loved most about this dish:

The soft almond chew of this cake is like a firm macaroon. The cake is sweet, elegant, and tastes of angel whispers. Fun to assemble and even more fun to take apart and eat. Everyone, everyone, everyone loved this cake. Friends requested the recipe one bite in. This cake would be particularly good for an outdoor party because you won’t have to worry about melting frosting (royal icing doesn’t deteriorate, as with buttercream frosted cakes).

What I loved least about this dish:

Nothing. I need to make it again. Soon. Yesterday, even.

Ava’s Corner

WEEKLY GIVEAWAY WINNER:

*Winner from this week’s Norwegian Menu Giveaway was selected at random by random.org. There were so, so many wonderful entries – do go through and read them if you have time. Congratulations to Jenna who told us about her own Global Table Adventures:

“I’ve been “eating the world” in my own way for years…I love to travel, and whenever I visit a new country, I try to master at least one traditional dish that I can make at home. This enables me to share my experience with loved ones (in a culinary way) and reminisce my time there through my taste buds.I’m excited about Norway this week – though I’ve never been there, I’m 1/4 Norwegian and these recipes remind me of my grandmother. She used to have a ring cake form like this and I’m not sure what happened to it when she passed – would be a fun addition to my own kitchen as a tribute to her!”

Yay, Jenna! Please email me (sasha@ globaltableadventure.com) to claim your kransekake mold. Thank you all for your wonderful entries.

Norwegian Summer Shrimp Party | Shrimp Canapes

When longtime reader Mette suggested a Norwegian-style shrimp party for this week’s Global Table, I knew I was in luck. What could be more summery than cracking and assembling DIY shrimp canapes?

Here’s what she said:

In summer, people also enjoy a lot of fresh shrimps, eaten cold and very simply with white bread, butter, mayonnaise and a squish of lemon. The shrimps with their shells and heads on are set on the table in a big bowl, and everyone peels their own as they load their sandwiches – it’s slow and messy eating and very sociable, since the mouths are free to talk until the hands are done with the peeling.

I couldn’t find any head-on shrimp, but I did find these beauties which I boiled and chilled…

Instead of using traditional white bread, I used slices of soft wheat bread cut into dainty circles with cutters (I used the scraps to make baked French toast the next morning).

I loaded my canapes up with the salty capers, a splash of lemon juice and a sprig of dill.

It was fun assembling each sandwich…

now how to eat it?

One bite like sushi? A little much.

I’m sure you’ll figure it out. Here, I saved you one…

Don’t be shy.

Serves 4

Ingredients:

16 slices bread
1/2 cup mayo
1/4 cup butter, softened
1 small jar capers
1 lemon, sliced in half moons
4 large sprigs fresh dill

20 boiled, cold shrimp, preferably still in the shell or head on

Method:

Boil the shrimp. Mine were jumbo and took 7-8 minutes. (Small shrimp will only need 3-4 minutes). Shock in ice water to keep them from overcooking. Drain.

Lay out all ingredients in a DIY spread. While it’s not required, feel free to cut bread into small rounds to up the “cute factor.” Scraps may be used in overnight french toast.

Be sure to provide plenty of napkins, sparkling water, and enough smiles to light up the room.

Enjoy!

Norwegian Summer Shrimp Party | Shrimp Canapes

Instead of using traditional white bread, I used slices of soft wheat bread cut into dainty circles with cutters. I loaded my canapes up with the salty capers, a splash of lemon juice and a sprig of dill. It was fun assembling each sandwich.

CourseAppetizers & Snacks
Food TypeSandwiches & Wraps, Sasha's Favorite Recipes, Seafood

Servings

Norwegian Summer Shrimp Party | Shrimp Canapes

CourseAppetizers & Snacks
Food TypeSandwiches & Wraps, Sasha's Favorite Recipes, Seafood

Servings

Ingredients

16 slices bread
1/2 cup mayonnaise
1/4 cup butter , softened
1 small jar capers
1 lemon , sliced into half moons
4 large sprigs dill , fresh
20 shrimp , boiled, cold

Servings:

Units:

Instructions

Boil the shrimp. Mine were jumbo and took 7-8 minutes.
Shock in ice water to keep them from overcooking. Drain.
Lay out all ingredients in a DIY spread. While it's not required, feel free to cut bread into small rounds to up the "cute factor."

Dill & Lemon Pepper Gravlax | Gravlaks

I can be so wimpy. Sometimes I need a little push. A little motivation. Like that time I wanted to dive off the tall board at the pool. It was seventh grade and I was so scared my heart was in my ears. Thump, thump, thump. I could hardly see. Even my knees were woozy. I held hands with a friend and, after a thirty-minute long giggle-hesitation, I actually jumped in. Unfortunately, the force of jumping 15 feet did things to my bathing suit I still don’t want to talk about.

I never did jump off that board again, although I’ll always be glad I did.

Today is much the same. Gravlax, our second Norwegian dish for our Global Table. The very idea of eating made me weak in the knees.

(Tip: Invite a Scandinavian friend over to help get you over those giggle-hesitations).

Gravlax is cured salmon, a.k.a. raw salmon that sits in a bed of sugar and salt for three days or until firm and ready to eat. The flavor is typically enhanced with items like dill, lemon peel, spirits, cracked pepper, and more. It tastes a lot like smoked salmon, but fresher, brighter, and sweeter.

The entire point is that gralvax is never cooked, wherein lies my initial fear. So many questions ran through my head, but especially, what if I give us all food poisoning?

But here’s the good news… gravlax has been made for hundreds (thousands!) of years. Curing is a trusted way to preserve salmon and there’s no reason to believe that, with excellent quality fish, I’d have anything less than excellent quality gravlax. Certainly, no one in Scandinavia is the worse for eating salmon this way.

My wimpiness has no place in this page. So let’s dive in, shall we? I’ll be happy to hold your hand, if you’d like.

Jotunheimen National Park (“Home of the Giants”). Photo by Patrick Siekendieck

NOTE: Traditional recipes use white sugar, but I was feeling rebellious and used brown sugar for deeper flavor. Also, most recipes call for entire bohemouth fillets of salmon (or sometimes two). I went for a smaller recipe for several reasons. First of all, even my little piece of salmon cost almost $32. That was quite enough money for me to spend, thank you. Second of all, if this is your first time making gravlax or you only need it for a small party, this is the exact right amount without any leftovers.

Ingredients:

1 1/2 lbs center cut salmon fillet (the highest quality you can find)
1/4 cup salt
1/3 cup white (traditional) or brown sugar
1 tsp peppercorns, coarsely cracked
1 tsp mustard seeds, coarsely cracked
1/4 cup chopped dill (loosely packed)
peel of 1 lemon
2 Tbsp Aquavit, brandy, or gin (I used brandy)

Method:

Fly to Norway, get out your fishing rod and catch yourself a beautiful salmon.

Salmon fishing in Nidelva (Trondheim) Norway. Photo by Magasjukur2.

The grocery store works, too. I found a sunset-colored piece of wild fresh King Salmon.

Soon it will be married to these beautiful flavors…

Be sure to check the salmon for pin bones by running your fingers along, about an inch on either side of center. It is easiest to pull these pins out if you use tweezers and place two fingers of your other hand on the fish while you pull (I had to hold the camera so I couldn’t demonstrate this).

Place in the casserole, on double layer of saran and coat skinless side with all ingredients, letting some spill over to coat the sides. Wrap tightly and refrigerate for about 3 days. Every day, turn the salmon once in the morning and once at night.

Make sure the salmon is double wrapped. I’d even saran over the container holding it to keep salmon from taking over the fridge.

After three days there’s going to be a scary swimming pool of juices at the bottom of your container but there should be no strong odors at all. Take heart, deliciousness often lurks in the most unusual places. Take the salmon out and scrape off all marinade ingredients (you can also rinse it off to remove more salt, but this will also wash away the bright lemon peel and nippy peppercorns.Watch out when nibbling gravlax at night. Cats lurk, watching.

To serve, slice thinly on a sharp angle, leaving the skin behind. You can fold the pieces like I did, or lay them flat and overlap them. Garnish with extra dill, lemon peel and cracked pepper. Gravlax is great with crackers, bread, or cucumber slices. You might also like it with a dab of Scandinavian Mustard & Dill Sauce,from when we cooked our Finnish Global Table.

If, like me, you’re feeling nervous, invite someone from Scandinavia to taste with you. They’ll know what it should taste like and …

… smell like. Despite the silly face, Alexandra told me it was just right.

Even Mr. Picky…

went for it!

Gravlax will keep for 1-2 weeks in the refrigerator (I’ve seen some sources claim 3, but I think that’s pushing it). Leftovers can be frozen in vacuum sealed bags until needed (use zip locks and use a small straw to suck out any air). To enjoy, thaw and slice as usual.

I got a lot of great tips on lthforum for how to make the gravlax.

Also, thanks to Mette for her email pushing me to try gravlax. It was just the push I needed.

Next time I’ll jump right in with no hesitations.

Would you?

Dill & Lemon Pepper Gravlax | Gravlaks

CourseAppetizers & Snacks
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeSasha's Favorite Recipes, Seafood

Servings

Dill & Lemon Pepper Gravlax | Gravlaks

CourseAppetizers & Snacks
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeSasha's Favorite Recipes, Seafood

Servings

Ingredients

1 1/2 lbs salmon (center cut fillet, the highest quality you can find)
1/4 cup salt
1/3 cup sugar -OR-
1/3 cup brown sugar
1 tsp black peppercorns , coarsely cracked
1 tsp mustard seeds , coarsely cracked
1/4 cup dill (chopped), loosely packed
1 peel lemons
2 Tbsp brandy

Servings:

Units:

Instructions

Check the salmon for pin bones.
Place the fillet a the casserole, on double layer of saran and coat skinless side with all ingredients, letting some spill over to coat the sides.
Wrap tightly and refrigerate for about 3 days.
Every day, turn the salmon once in the morning and once at night.
When ready to prepare take the salmon out and scrape off all marinade ingredients.
To serve, thinly slice on a sharp angle, leaving the skin behind.
Fold the pieces, or lay them flat and overlap them.
Garnish with extra dill, lemon peel and cracked pepper.

Recipe Notes

Gravlax is great with crackers, bread, or cucumber slices. You might also like it with a dab of Scandinavian Mustard & Dill Sauce,from when we cooked our Finnish Global Table.

Scandinavian Ring Cake | Kransekake

When I woke up yesterday I had no intention of losing my wedding rings.

In the morning I hugged Malky the cat and Ava, my daughter.

In the afternoon, I did a silly dance with the curtains wide open, daring my neighbors to judge me.

Around five o’clock I indulged in a green bottle of bubbly water while sitting by a glittering summer-filled window. I felt the heat (110F in the shade) radiate on my face and I smiled, happy to be inside. I fidgeted with my rings, as I often do whenever happy thoughts cross my mind.

Two hours later, Ava’s bedtime arrived. I carefully placed my rings on the coffee table to lotion up my hands. Ava singsonged across the room, her entire body full of giggles, and asked if she could try the rings on. I nodded with a smile and she tossed them on her tiny fingers.

She said, while dangling her bejeweled hand out in front of her, “I’m mama. What you want? I cook you something.”
I remember laughing and I remember her running into the kitchen to show papa.

Hours later, as Keith and I were heading to bed I realized my fingers were ringless.

And that is all I remember until I looked down onto our busy, busy rug and two little glints caught my eye. When I realized what they were, my heart started beating again.

I find it ironic that the very week we make kransekake, I lose my wedding rings. This is a tower made up of ring upon ring upon ring. The symbolism of it all is meta.

What does it all mean? (said in angsty drama-laiden voice)

Here’s what I think – if you ever lose your wedding rings, you can just wear this cake. It will comfort you.

The kransekake is everything you love about playdoh, cookies, and cakes – all rolled up into one stunning cake. It tastes of sweet almond paste, dreams, and smiles. The Kransekake (which translates to wreathe cake) is often served for weddings in giant portions, or at birthdays and baby showers in smaller portions. Tradition dictates that there be 18 rings, although people vary it up all the time.

Today I’m sharing a kransekake that is a bit more manageable for, say, a travel-themed birthday party or family gathering. She’ll will feed 8-10 adults.

Ingredients:
1/2 lb (8 oz) almonds, ground (about 1 3/4 cups)
1/2 lb (8 oz) powdered sugar (about 2 cups)
3/4-1 cup flour
2 egg whites
1 tbsp canola oil

Royal Icing:

1/2 lb powdered sugar
1 1/2 tsp meringue powder (available at Michael’s)
water, as needed*

*here’s a great tutorial on how to make royal icing

Method:

Let’s stovetop travel to Norway and make our cake as beautiful as a Fjord in early morning mist. I’m going to model mine after the towering fjord straight above this girl’s head:

Hardanger Fjord Norway. Photo by Snapshots of the Past.

How to make Kransekake dough:

Name: Frankincense Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 1 1/2 quarts
Ingredients: 2 1/2 cups milk; 1 1/2 cups heavy cream; 10-15 drops 100% pure frankincense oil (boswellia sacra) (, available at health food stores*); 1 cup sugar (, divided in half); 3 egg yolk

One important thing with this recipe is to measure everything by weight. This will ensure you have the proper ratio, no matter how your almonds are cut. You can sometimes do this on the scales at the grocery store. It’s okay, that’s what they’re there for.

Once you have 8 oz almonds, grind them up in a food processor.

Pulse until they transform from hard nut to fine powder. When they are ready, the powder will just begin to “cake up” on the sides of the processor. Be careful not to over process or the powdery almonds can turn to almond butter.

Next, add in a happy snowfall of powdered sugar… again, your best bet is to weigh it out…

and the flour. You”ll need between 3/4 and 1 cup. Gently pulse this cloud of goodness together, evenly distributing the ingredients.

Finally, stream in the two egg whites and oil.

Pulse again until the mixture comes together into a soft ball. You should be able to roll this dough into ropes by lightly flouring your hands. If it is much stickier than that, you’ll need to add more flour.

How to Shape the Kransekake Rings:

While most people use kransekake molds which set your cake to be a certain size, you can still make a beautiful cake without them (the molds, not the people).

Either way, always start by rolling out the smallest rings and go larger. This makes sure they will stack and it also makes sure you don’t come up short before you get to the smallest ring, leaving a huge opening in the top of your cake.

Here’s what I worked out: make 2 of each length: 4″, 6″, 8″, 10″, 12,” 14″ (they should all be equal thickness – about 1/2 inch around). Use a ruler, it really helps. And work with lightly floured hands. Even with two of the same size, they bake up with slight variations, making a smooth stack. If you really want, you can make 1 each of 4″, 5″, 6″, etc but you might have to think a little harder when organizing them on the baking sheet.

Getting ready to make the first ring…

and the second size … two inches longer.

While you work, keep the dough covered with saran so that it does not dry out.

You can place the rings inside each other for baking as long as they do not touch. I managed to fit them all on two baking sheets. Here’s everything but the two largest sizes (4 total rings).

Bake at 400F for 12-15 minutes or until puffed and lightly golden brown. Let cool completely.

Since you have two rings of each length, you can make two short cakes (fun idea for a set of twins) or one tall cake. Pile them up and see what you like!

NOTE: I just realized the two short towers are missing the two largest rings, so they would be taller that pictured.

How to Decorate the Kransekake with royal icing:

This really technical. Carefully pipe zig-zags all around the largest ring. Do it in a squiggly-wiggly hap-hazard way.

The one thing you need to be sure of, is that you get the icing on the side and the top of the ring, because the icing will glue the cake together for stability.

Your icing should flow easily, without any breaks. If it breaks you probably need more water.

Keep adding layers, going from largest ring to smallest.

This is a really relaxing process because you don’t have to worry about it being perfect.

A squiggle is a squiggle is a squiggle.

It’s always nice to have a little helper.

Last one!

You can stick it with flags (or even flowers), like they do in Norway.

Ava’s inspecting them…

This is about the time we decide that this cake should be a destination on Candyland, the board game.

I rather liked the cake without flags.

Which I think has a serene elegance to it.

By the way, I wrapped this whole thing up in saran wrap and stored on my kitchen counter until the next day. It was delicious. The cake is like a cross between an almond cookie and a meringue – soft, slightly chewy and totally divine.

You don’t need a wedding or a birthday party to enjoy this cake. A tea party with a friend is good enough in this house.

Uh oh – Ava quickly learned that the hardened icing really does stick those cookies together! You’ll need a little knife to separate the layers.

Yummy.

Thumbs up for the joy of kransekake… from our home to yours.
Happy Stovetop Travels!

Scandinavian Ring Cake | Kransekake

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
8-10 people	1 hour

Cook Time

12-15 minutes

Servings	Prep Time
8-10 people	1 hour

Cook Time

12-15 minutes

Scandinavian Ring Cake | Kransekake

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
8-10 people	1 hour

Cook Time

12-15 minutes

Servings	Prep Time
8-10 people	1 hour

Cook Time

12-15 minutes

Ingredients

For the cake:

8 oz slivered almonds , ground (1 3/4 cups)
8 oz powdered sugar (about 2 cups)
3/4-1 cup all-purpose flour
2 egg whites
1 Tbsp vegetable oil

Royal Icing:

1/2 lb powdered sugar
1 1/2 tsp meringue powder
water , as needed

Servings: people

Units:

Instructions

For the cake:

One important thing with this recipe is to measure everything by weight. This will ensure you have the proper ratio, no matter how your almonds are cut. You can sometimes do this on the scales at the grocery store. It’s okay, that’s what they’re there for. Once you have 8 oz almonds, grind them up in a food processor.
Pulse until they transform from hard nut to fine powder. When they are ready, the powder will just begin to “cake up” on the sides of the processor. Be careful not to over process or the powdery almonds can turn to almond butter.
Next, add in a happy snowfall of powdered sugar… again, your best bet is to weigh it out…and the flour. You”ll need between 3/4 and 1 cup. Gently pulse this cloud of goodness together, evenly distributing the ingredients.
Finally, stream in the two egg whites and oil. Pulse again until the mixture comes together into a soft ball. You should be able to roll this dough into ropes by lightly flouring your hands. If it is much stickier than that, you’ll need to add more flour.

How to Shape the Kransekake Rings:

While most people use kransekake molds which set your cake to be a certain size, you can still make a beautiful cake without them (the molds, not the people). Either way, always start by rolling out the smallest rings and go larger. This makes sure they will stack and it also makes sure you don’t come up short before you get to the smallest ring, leaving a huge opening in the top of your cake. Here’s what I worked out: make 2 of each length: 4″, 6″, 8″, 10″, 12,” 14″ (they should all be equal thickness – about 1/2 inch around). Use a ruler, it really helps. And work with lightly floured hands. Even with two of the same size, they bake up with slight variations, making a smooth stack. If you really want, you can make 1 each of 4″, 5″, 6″, etc but you might have to think a little harder when organizing them on the baking sheet. While you work, keep the dough covered with saran so that it does not dry out. You can place the rings inside each other for baking as long as they do not touch. I managed to fit them all on two baking sheets.
Bake at 400F for 12-15 minutes or until puffed and lightly golden brown. Let cool completely.

How to Decorate the Kransekake with royal icing:

Make meringue icing by whipping meringue powder and icing together until peaks begin to form. Then add the sugar and continue beating until stiff peaks form. Carefully pipe zig-zags of icing all around the largest ring. Do it in a squiggly-wiggly hap-hazard way. The one thing you need to be sure of, is that you get the icing on the side and the top of the ring, because the icing will glue the cake together for stability. Your icing should flow easily, without any breaks. If it breaks you probably need more water. Keep adding layers, going from largest ring to smallest.
Let the icing harden before storing. I wrapped this whole thing up in saran wrap and stored on my kitchen counter until the next day. It was delicious. The cake is like a cross between an almond cookie and a meringue – soft, slightly chewy and totally divine.

Menu: Norway (& Giveaway)

I watch the Olympics on the televisions at the gym. Synchronized divers catch my eye as I rappel down a climbing wall from two stories up. (Really, it’s more of an awkward fall since I’m new to rock climbing). I watch gymnasts flip while pedaling with my heartbeat at 150 bpm. Since I don’t have a television, this is my only option. Here’s what I’ve learned: put five golden rings on a wet noodle and my eyes will well up with tears.

I love the Olympics.

The very logo has seeped into my subconscious. Just look at our Norwegian menu for this week’s Global Table. I didn’t realize it, but I filled our plates with circles, rings, and even the littlest bit of gold (in the form of lemon zest on the gravlaks). Sure, the cake needed to be made of rings, but the bread didn’t have to be cut in circles.

Consider it my fun, accidental homage to all the beautiful athletes in the Olympics.

Norwegian Summer Shrimp Party [Recipe]
Experience summer like a Norwegian – load up the table with boiled shrimp, butter, mayo, bread, lemon slices, and capers. Laugh and chatter as everyone makes messy work of making their open-faced sandwiches exactly how they want them.

Dill & Lemon Pepper Gravlaks [Recipe]
Homemade gravlaks with plenty of fresh dill, lemon peel, cracked black pepper and a bit of mustard seed for fun.

Scandanavian Ring Cake | Kransekake [Recipe]
A traditional Scandinavian celebration cake made with rings of sweet almond dough, then frosted with royal icing.

*All recipes and meal review will be posted throughout the week.

WEEKLY GIVEAWAY:

*Update: Winner from this week’s Norwegian Menu Giveaway was selected at random by random.org. There were so, so many wonderful entries – do go through and read them if you have time. Congratulations to Jenna who told us about her own Global Table Adventures:

“I’ve been “eating the world” in my own way for years…I love to travel, and whenever I visit a new country, I try to master at least one traditional dish that I can make at home. This enables me to share my experience with loved ones (in a culinary way) and reminisce my time there through my taste buds.I’m excited about Norway this week – though I’ve never been there, I’m 1/4 Norwegian and these recipes remind me of my grandmother. She used to have a ring cake form like this and I’m not sure what happened to it when she passed – would be a fun addition to my own kitchen as a tribute to her!”

Please email me (sasha@ globaltableadventure.com) to claim your kransekake mold.

Today, because I want you all to know the joy of making Kransekake and get giddy on sugar and smiles, I am giving away one Norwegian Kransekake mold. The mold is nonstick and will make perfect cakes every time.

If there are 50 entries, I’ll give away two, so tell a friend!

Here are the product details from the manufacturer:

Honor a beloved heritage with this six-piece Kransekake (“ring cake”) form, which offers a simple way to create an authentic version of the towering Norwegian and Danish delicacy. Traditionally made with almonds, sugar, and egg whites and served at weddings, baptisms, Christmas parties, or New Year’s Eve celebrations, the special-occasion cake also makes a tasty centerpiece at family reunions or everyday events. Even more, it fosters a natural and hands-on way to introduce children to the special traditions cherished by their ancestors. Solidly crafted of heavy-duty tin for durable use from one holiday to the next, the form comes with various pieces that unite to create 18 concentric rings for building a pyramid-shaped cake.

TO ENTER:

Giveaway Question: Have you been eating the world? How are your international foodie adventures going? Leave a comment telling me about your recent Global Table Adventures and Mishaps. There’s no right or wrong answers so tell me whatever is on your mind!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

One winner will be chosen at random and announced in the Monday Meal Review. Contest closes Monday morning. There are no sponsors for this giveaway. I just wanted to share some Norwegian love, from me to you. Enjoy!

About the food of Norway

Sørbotn, the far end of Ramfjorden in Tromsø municipality, Troms, Norway in 2011 October. Photo by Ximonic (Simo Räsänen).

Oh Norway, land of the midnight sun. This is the place to go when the world’s drudgery stifles you… when the world just… sticks to your skin. In Norway, the sky feels a million miles away. The air is crisper, cleaner. Sparkling.

I spent a weekend in Stavanger, Norway in 1998, where I pitched our way to first place in our softball championship.

I remember just breathing, breathing, breathing as deeply as possible. That air – I will always remember it.

A view at the coast of Skibotn, Norway. Photo by Ximonic, Simo Räsänen.

The fjords seemed to know what I was experiencing; these bohemouth rock walls scraped up into the sky as if they wanted to stretch into the beauty themselves – to become a part of the crystalline air.

And it worked.

Praekestolen Geiranger Fjord Norway. Photo by SnapshotsofthePast.com

This was a high school trip so there was also the standard curious experience. Like the odd coincidence that we arrived in late spring when the whole town (or so it seemed) was tipsy. Stumbling, bumbling, tipsy. If I remember correctly, we were told this was a standard part of graduation festivities. I do believe I saw a few bare bottoms courageously rushing through the chilly spring air in search of what , I’m not sure. Something was mentioned about completing silly challenges in order to obtain little tokens that, once earned, were added to graduation caps.

The memory is fuzzy, but pleasant enough. Hopefully some Norwegians can weigh in and tell me what exactly I experienced that weekend.

Norwegian food is altogether wonderful, with a great emphasis on fish and game. The most popular fish include smoked and cured salmon (gravlaks/gravlax [Recipe]). A devoted Knight of the Global Table, Samantha, suggests the gravlax among many other treats on her blog (reindeer stew, anyone?). Her comment on the butter makes me want to hop up and catch the next flight to Norway:

It tastes like you used to imagine butter would tasted back when you were 5 years old and you pretended you were Amish and had an imaginary butter churner.

A view of Lake Bondhus in Norway, and in the background of the Bondhus Glacier, part of the Folgefonna Glacier. Photo Alchemist-hp.

Seafood doesn’t begin and end with salmon, however. Cod is a mainstay, and served any number of ways including “tørrfisk” – dried codfish, or Lutefisk which is commonly made with cod dried and steeped in lye. Potatoes seem to be the go-to side, which is fine by me!

Longtime reader and Knight of the Global Table, Mette, recommends a nice summery shrimp party [Recipe]. She says:

In summer, people also enjoy a lot of fresh shrimps, eaten cold and very simply with white bread, butter, mayonnaise and a squish of lemon. The shrimps with their shells and heads on are set on the table in a big bowl, and everyone peels their own as they load their sandwiches – it’s slow and messy eating and very sociable, since the mouths are free to talk until the hands are done with the peeling.

and let’s not forget about mutton:

Although it’s not the perfect season, fårikål (literally, “mutton-in-cabbage”) is another very traditional dish (it was voted our “national dish” in the 70s and has lots of fan clubs around the country).

While this sounds good, my interest really piqued when she brought up dessert…

A typical way to end a meal would be a simple bowl of fresh strawberries or raspberries with liquid cream and a drizzle of sugar, or red currants with a sweet vanilla sauce. It’s actually hard to find red currants in shops, but everyone seems to have a bush in their garden.

For a different sweet treat, lefse is a great classic [a soft flatbread made with potatoes, flour and cream], but it’s usually served with mid-morning or afternoon coffee, not as a dessert. If you make it, by all means eat it with a generous spread of butter and sugar – on its own it’s not very exciting.

Nice and simple, although personally I was drawn to the kransekake, or towering ring cake… an almond based dessert of epic beauty used for weddings and other celebrations popular throughout Scandinavia [Recipe].

Give me a slice of kransekake, a cup of tea, and that way-up-there Norwegian sky? I’m good to go.

Special thanks to Mette and Samantha for their bountiful Norwegian food inspiration. The menu and weekly giveaway will be up tomorrow!

Maps and flag courtesy of CIA World Factbook.

Monday Meal Review: Nigeria

I press the glass to my lips. Millions of tiny bubbles burst at once; fireworks in my mouth. Zesty fireworks. If the name is any indication, this Chapman is a serious drink. A drink for gentlemen and poker, with a splash of intrigue. A drink suitable for 007 himself. But one sip in and I know – this is a silly, sing-in-the-shower, dance-with-your-towel-on-your-head kind of drink. This is a sit-in-the-shade-and-sing-to-the-birds kind of drink.

What’s in a name, anyway?

The drink comes from Nigeria, and so – in a fit of boredom one sweltering afternoon – I look into Nigerian naming traditions. As the air-conditioner whines, I lose myself in a group called the Yoruba who live, in part, in Nigeria.

According to Yoruba culture, the naming of the child is a decision of the utmost importance.

They believe that the child’s name shapes the life of the child because the name is like a spirit, constantly on a quest to seek out fulfillment. This is how, for example, a Yoruba child can come to be named “kokumo,”or “this will not die.” This is not so much morbid, as a hopeful declaration of what will come to be.

Now here’s a little factoid you might not have known.

I was not born “Sasha.” No. My mother named me Musashi, after the most famous Japanese warrior in history.

Epic.

But seriously…

Miyamoto Musashi, self-portrait (circa 1640) and me.

What’s a girl to do with a legacy like this? What about the fact that all I’ve ever wanted for the world and our children is peace, health, and joy?

I often wonder – in order to live up to my name, must I own armor? What about a sword?

In the spirit of using the wisdom of other cultures to inform my life: yes, it would seem so. According to the Yoruba, being named after a warrior seems to be a declaration – a predetermination – that I am destined to battle (even if just on a emotional level). And to credit the Yoruba philosophers, my life certainly followed this path for a long while.

The question for me now is what exactly is my battle, and can I win?

When I was a little girl my mom legally changed my name to Sasha. Ironically, with this new name I didn’t lose the warrior spirit. Sasha means “defender of mankind.”

If the Yoruba are right, I am on all counts being forcefully driven towards a warrior destiny.

And then I read this, which is directly from Musashi’s heritage:

The term spiritual warrior is used in Buddhism for one who combats the universal enemy: self-ignorance (avidya), the ultimate source of suffering according to Buddhist philosophy. Different from other paths, which focus on individual salvation, the spiritual warrior’s only complete and right practice is that which compassionately helps other beings with wisdom. (Wiki)

Perhaps my warrior destiny is for a different sort of battle, after all.

I’m curious – are you like the Yoruba? Does the meaning of your name inform who you are at all? What about the history behind it?

How important is your name to you?

THE FOOD

Grilled Plantain spears with crushed peanuts | Boli Bopa [Recipe]

What I loved most about this dish:

This was warm, comforting and rich in flavor. The red palm oil lightly flavors the plantain to give it a distinct West African flavor, while the nuts add salty crunch.

What I loved least about this dish:

I was the only one who gobbled this one up. We’ve now had plantains enough times that both Keith and Ava have firmly decided that they don’t like them. This is really too bad, because I’m loving them more every day!

West African Peanut Kebabs | Suya [Recipe]

What I loved most about this dish:

Oh, boy, everything! This garlicky, gingery, peanut crust is guaranteed to be a regular staple in our house. We all adored it. I could not stop eating it. The richly spiced peanuts make the most addicting crust and I definitely ate 2 person’s worth. Both Ava and Keith did the same – we were one stuffed family by the end of the meal. Since making the beef version, I’ve also tried it with chicken which was great, too.

What I loved least about this dish:

While the mixture doesn’t photograph very well, it’s absolutely amazing in person. Be sure to press the peanut mixture firmly onto the meat to make it stick. It helps if the meat is a bit moist (as from when you’ve rinsed it off).

Nigerian Chapman Cocktail [Recipe]

What I loved most about this dish:

Orange soda? Lime soda? Grenadine or currant syrup? Sliced fruit and bitters? Yes, we all loved every single thing about this bubbly summer refresher. I am looking forward to my next potluck or barbecue so I can bring a gallon of Chapman.

What I loved least about this dish:

Nothing. There’s no one proper way to make this fruity, bubbly drink so you can’t go wrong. Just play around with it.

AVA’s CORNER:

WEEKLY GIVEAWAY WINNER:

*Winner from this week’s Nigerian Menu Giveaway was selected by random.org. Congratulations to Camilla (she captioned Ava’s photo”Red, orange, yellow…it’s only half a rainbow of food!” … Please email me (sasha@ globaltableadventure.com) to claim your globe drink dispenser.

Grilled Plantain spears with crushed peanuts | Boli Bopa

This is so quick, it’s silly. All you need are a few medium-ripe plantains (as pictured), some red palm oil, and a bit of salt & hot pepper.

You can find the red palm oil at your natural grocer or, if you’re lucky enough to have an African market, there.

You brush on the red palm oil (back in the day I wrote a bit about this popular west African oil)…

Sprinkle with salt and whatever spices you like (think hot, like cayenne… or mild, like paprika)…

Grill until tender and charred, but not mushy. Slice and serve…

… preferably with crushed peanuts and a sprinkling of extra spices, as desired. This would also be great with minced chili peppers, like jalapeno.

That’s it! A quick and relatively fuss-free taste of Nigeria.

Adapted from The Africa Cookbook: Tastes of a Continent by Jessica Harris.

Here’s what you need…

Ingredients:

3 plantains
1-2 Tbsp red palm oil
handful crushed peanuts
salt
cayenne pepper, optional

Grilled Plantain spears with crushed peanuts | Boli Bopa

This is so quick, it's silly. All you need are a few medium-ripe plantains (as pictured), some red palm oil, and a bit of salt & hot pepper. You can find the red palm oil at your natural grocer or, if you're lucky enough to have an African market, there.

CourseSides & Salads
LifestyleGluten-Free, Grilling, Vegan, Vegetarian
Food TypeFruit, Random Carbs & Grains, Vegetables

Grilled Plantain spears with crushed peanuts | Boli Bopa

CourseSides & Salads
LifestyleGluten-Free, Grilling, Vegan, Vegetarian
Food TypeFruit, Random Carbs & Grains, Vegetables

Ingredients

3 plantains (medium ripe)
1-2 red palm oil
1 handful peanuts , crushed
salt
cayenne

Servings:

Units:

Instructions

Peel the bananas and brush on the red palm oil.
Sprinkle with peanuts, salt and whatever spices you like (think hot, like cayenne... or mild, like paprika).
Grill until tender and charred, but not mushy. Slice and serve.

Nigerian Chapman Cocktail

There are four things I love to do in the summer. 1. Flit around pools, lakes, and oceans until my fingers wrinkle and warp. 2. Make mud pies and bake them in the Oklahoma sun. 3. Kiss my husband at the drive-in movie theater. 4. Dance like no one is watching.

Gèlèdé is an annual festival honouring “our mothers” (awon iya wa), not so much for their motherhood, but as female elders. It takes place when the dry season ends (March–May) among the Yoruba people of south-west Nigeria and neighbouring southeast Benin. Photo by Grete Howard.

When that’s all done, I like a good, sweet sipper and a shady spot to drink it down.

Thankfully, I just learned about Chapman – a bright, bubbly festival for your mouth. This is a Nigerian drink made for parties – supposedly invented by a Nigerian bartender named Chapman and, although I wasn’t able to find any solid facts on the history, I like the idea that there is a real live person behind the drink.

There are as many variations as there are bubbles in Chapman. The general idea is to mix orange soda (traditional would be fanta) with a lemon/lime soda (like sprite). I went with natural izze sodas and later made a version with san pelligrino. Both tasted bright and zesty.

Perhaps the most fun part of the drink is its rosy color, which can be added with either black current syrup or non-alcoholic grenadine. Grenadine will make the drink bright pink, while cassis will color the Chapman dusty rose. For a bit of beauty and juicy flavor – add a handful of sliced fruit – I used sweet orange and lime moons, although I’ve seen versions with banana slices, cucumber, or even pineapple pieces.

The finishing touch is a splash of angostura bitters, which lends a nice woodsy flavor. From what I’ve read, while the soda flavors can change up a bit (all orange or all lime, for example), a Chapman is not a Chapman without the bitters.

Inspired by several recipes, but mostly the one on Kitchen Butterfly.

Ingredients:

Option 1, to make 1.25 gallons:

ice
1 lime, sliced in half moons
1 orange, sliced half moons
3 cups cassis or grenadine
2 quarts orange soda
2 quarts lemon/lime soda
several splashes of bitters, to taste

Option 2, to serve 2-4 people:

ice, to fill glasses
4 lime slices
4 orange slices
2 shots (6 tbsp) cassis (black currant liquor) or grenadine
1 cup orange soda
1 cup lemon/lime soda
a few drops of bitters

optional:

gin, or other spirit, to taste

Method:

First step, put on some happy Nigerian music. As you shimmy around the kitchen, slice up the lime and orange.

Add to a glass with either the black currant syrup or grenadine, ice and equal parts orange soda and lime soda. A little boozy help is always welcome, too – pick your poison and add to taste.

Splash on the bitters…

… I like four drops. Sometimes 4.3 drops.

I love how the syrup stays on the bottom of the glass and the soda is light and bubbly on top.

It looks like a professional bartender named “Chapman” made it.

Take a sip and experience a true Nigerian festival inside your mouth.

Bida durbar festival. Photo by Riki.

P.S. We also made a giant batch to make sure it worked scaled up.

Look how pretty … all mixed up with grenadine, so Ava could drink it).

sip, sip, slurp.

Delicious.

Enjoy this quick Nigerian cocktail. Try it when you want to add a little global flair to your next barbecue, potluck, or baby shower. Or, as Mr. Picky said, it would make great wedding punch.

Nigerian Chapman Cocktail

I just learned about Chapman – a bright, bubbly festival for your mouth. This is a Nigerian drink made for parties – supposedly invented by a Nigerian bartender named Chapman and, although I wasn’t able to find any solid facts on the history, I like the idea that there is a real live person behind the drink. There are as many variations as there are bubbles in Chapman. The general idea is to mix orange soda (traditional would be fanta) with a lemon/lime soda (like sprite). I went with natural izze sodas and later made a version with san pelligrino. Both tasted bright and zesty. Perhaps the most fun part of the drink is its rosy color, which can be added with either black current syrup or non-alcoholic grenadine. Grenadine will make the drink bright pink, while cassis will color the Chapman dusty rose. For a bit of beauty and juicy flavor – add a handful of sliced fruit – I used sweet orange and lime moons, although I’ve seen versions with banana slices, cucumber, or even pineapple pieces. The finishing touch is a splash of angostura bitters, which lends a nice woodsy flavor. From what I’ve read, while the soda flavors can change up a bit (all orange or all lime, for example), a Chapman is not a Chapman without the bitters.

CourseDrinks
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeCocktails, Cold Drinks, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Non-Alcoholic Drinks, Sasha's Favorite Recipes

Servings	Prep Time
1.25 gallons	15 minutes

Servings	Prep Time
1.25 gallons	15 minutes

Nigerian Chapman Cocktail

CourseDrinks
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeCocktails, Cold Drinks, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Non-Alcoholic Drinks, Sasha's Favorite Recipes

Servings	Prep Time
1.25 gallons	15 minutes

Servings	Prep Time
1.25 gallons	15 minutes

Ingredients

Option 1: (To make 1.25 gallons)

ice
1 lime , sliced in half moons
1 orange , sliced in half moons
3 cups cassis - OR -
grenadine
2 quarts orange soda
2 quarts lemon-lime soda
3 splashes bitters , or to taste

Option 2: (To serve 2-4 people)

ice , to fill glasses
4 slices lime
4 slices oranges
6 Tbsp cassis - OR -
grenadine
1 cup orange soda
1 cup lemon-lime soda
8 drops bitters , or to taste

Optional:

gin , to taste (or other spirit)

Servings: gallons

Units:

Instructions

For 1.25 gallons

Add all ingredients to a large pitcher, including gin if desired. Stir and serve.

For 2-4 people

Divide the ingredients among 2 tall glasses or 4 small glasses. Add gin if desired. Serve without stirring so that the grenadine sits on the bottom of each glass.

Recipe Notes

All ingredients should be cold for best results.