While our red wine goes with many different styles of cuisine, we are proud of its natural affinity for Nordic cuisine. Our name beholds Nordic inspiration – through the beloved Nisse spirits of woodland dwelling and the popular concept of “hygge”, which is all about comfort and coziness.
WHERE TO EAT NORDIC in the northwest
Here’s a list of some of our favorite Nordic food purveyors in the Pacific Northwest.
BRODER – Everyday Nordic Fare
FIMBUL – Nordic Supper Club
INGRID’S SCANDINAVIAN FOOD – Outrageously Delicious
VIKING SOUL FOOD – Fuel for the Champions of Valhalla
Rose Hip Soup
From NPR “New Nordic Is Cool, But, Old Scandinavian Food Holds Its Own”
By Deena Prichep, Nov. 13, 2013, http://www.npr.org.
Rose hips, which ripen long after the rose blooms have faded, can be dried to enjoy all year and serve as an important source of vitamin C in northern countries. This soup is common in Sweden, with its deep rosy color and sweet-tart tang. And it’s adaptable — you can enjoy a lightly sweetened version for breakfast, or go full-on with the whipped cream and a bit more sugar for a dessert.
Makes 4 servings
1 cup dried rose hips (available in bulk sections of supermarkets or natural food stores)
Juice of 1/2 to 1 lemon
1/4 to 1/3 cup sugar
Unsweetened whipped cream to taste
Place the rose hips in a pot and add water until it covers them by an inch. Bring to a boil, and then reduce to a simmer until the rose hips have completely softened, about 15 minutes.
To break down (and strain out any pits or sticks), run through a food mill or puree in a blender and then pass through a sieve. Return to the pot and add lemon and sugar to taste, along with additional water, if needed, to yield a thick-yet-spoonable soup. Serve with whipped cream.
Danish Rye Bread
From Saveur, by Claus Meyer, Aug. 9, 2017
Sour Danish rugbrod is just barely leavened, dense in flavor as well as texture, and full of crunchy seeds and grains.
Makes one 9×4 loaf
Time: 24 hours
For the soaker and sourdough:
1 cup wholegrain rye flour
For the bread: