1 Oct '12

Why do we like lingonberry so much

Foraging has become very fashionable these days. Rene Redzepi from Noma, the world’s best restaurant, was featured on the cover of Time magazine standing in the middle of a field picking leafy herbs and greens. In the Nordic countries hunting, fishing and collecting  food from the wild has always been a natural part of life. We at Nordic Bakery stick to foraging when it comes to finding our food in the wild. There is nothing more satisfying than finding a big bush of ripe lingonberries or a field of mushrooms in the forest. Well – perhaps cooking and eating them afterwards is even better.

So why do we love lingonberry so much? Lingonberry is such a versatile and modern ingredient. Just try our Lingonberry and Brie on dark rye sandwich. Lingonberry creates an element of surprise and novelty with the cheese. It may have a reputation of being traditional but everything with authenticity and simplicity is back in fashion. Lingonberry complements ‘soft’ subtle flavours and textures, such as brie or creamy yoghurt, very well. It also goes well with pates or cooked meat.

One must be careful, however, of how much lingonberry to use to create the perfect balance of taste. Not too much and not too little!

Lingonberry is very healthy. It has organic acids, vitamin C, provitamin A (as beta carotene), B vitamins (B1, B2, B3), and the elements potassium, calcium and magnesium. A glass of lingonberry juice in the morning is a great habit. Lingonberry is the new super-food.

Lingonberry is a fantastic cooking ingredient. Replace blueberries with lingonberries in muffins for a more contemporary version. Or pimp-up your jam with a little bit of lingonberry jam for a tangier taste. Dried lingonberries can be mixed in bread dough, or added into salads.

However, nothing beats using lingonberry in cocktails. We created ‘Nordipolitan’ for the coming festive season:

35 ml quality vodka
15 ml orange liqueur
25 ml Nordic Bakery lingonberry cordial
squeeze of lime

Combine vodka, orange liqueur, lingonberry cordial and lime juice in a shaker with ice. Shake it well and pour into martini glasses.