Three easy lingonberry recipes for autumn
This is the lingonberry picking season at the Nordics. As most of you know we love lingonberry, not only because of its health benefits, but simply because it tastes great and is a very versatile berry to use in cooking. We’ve developed three recipes for autumn and hope these will inspire you to try this arctic delicacy.
Goat’s cheese and lingonberry salad
500 g – 600 g thick sweet potatoes, peeled
1 tbsp rape seed oil
flaked sea salt
200 g soft goat’s cheese
3 tbsp Nordic Bakery 80% lingonberry jam
100 g frisee lettuce or lambs lettuce
3 tbsp olive oil/red wine vinaigrette
Preheat oven 200 C°. Cut sweet potatoes into 1 cm thick pieces and place in a non-stick oven dish. Drizzle with rape seed oli and mix well so that all pieces are thinly covered with oil. Sprinkle with little salt. Cook for 30 mins or until the pieces start getting little colour and are soft. Put aside to cool down. You can do this well in advance and make the topping just before serving.
Cut goat’s cheese into small pieces the size of each sweet potato and place on top. Heat under a grill or in the 200 C° oven for 3 minutes to melt the cheese slightly. Arrange each plate with frisee lettuce and drizzle of vinaigrette. Place 3 – 4 pieces of sweet potatoes on each plate and garnish with lingonberry jam. Serve immediately.
Venison stew with lingonberry
1 kg of venison, diced
2 tbsp rice flour
2 red onions, peeled and quartered
4 sticks of celery, cut into 3 cm pieces
3 carrots, cut into 3 cm pieces
3 parsnips, cut into 3 cm pieces
rape seed oil for frying
4 cloves of garlic, roughly chopped
500 ml good quality beef stock
300ml red wine
4 branches of thyme
3 bay leaves
freshly ground black pepper
3 tbsp Nordic Bakery 80% lingonberry jam
Preheat oven 180 C°.
In a large non stick pan, heat up little oil and fry the onions, celery, carrots and parsnips over a medium heat for approximately 4 minutes so that they get little bit of colour. Set aside. Fry the garlic for 1 minute over medium heat to soften it slightly. Set aside with the vegetables.
Clean and dry the venison pieces and place them in a plastic freezer bag with 2 spoonfuls of rice flour (you can use wheat flour). Close the bag tightly and shake to cover every piece with flour.
Heat up a little more oil and fry the venison pieces in batches over medium heat and set aside. Combine vegetables, garlic and venison in a large pot. If you were using a different pan for frying the meat make sure you get all the goodness that sticks to the pan by pouring some of the beef stock over and bringing it to boil. Then combine with the rest of ingredients in the pot. Add all beef stock and wine and bring back to boil. Add thyme, bay leaves, salt and black pepper and take of the heat. Place in the preheated oven with a lid on for 1h. After one hour turn the heat down to 160 C° and leave for another hour.
Check the taste for salt. Add the lingonberry jam and mix it into the stew. Serve with potato and parsnip pure and little more lingonberry jam if you like.
This is our take on Eton mess, with a cool Nordic twist!
300 ml whipping cream
250 g quark (this is optional, you can replace with 200ml of whipping cream)
100 g or 6 ready made merengue nests, broken into rough pieces
100 g Nordic Bakery 80% lingonberry jam
Whip the cream. Mix in the quark. We use quark to lighten up the dish a little and because whipping cream mixed with quark and berries is a traditional Nordic dessert. If you prefer to skip the quark just whip up some more cream instead.
Gently fold the merengue pieces and the jam into the whipped cream mixture and serve. This keeps in the fridge for couple of hours. It is delicious the next day too but merengue pieces lose their crunchyness.
We naturally recommend the Nordic Bakery 80% lingonberry jam for these recipes, but you can use other brands too. However, ours does what it says on the tin – it’s full of lingonberry, not sugar. This is the highest berry content stuff you can find and thus great for flavour. If you choose to use something else we recommend to use a little more jam as most jams are made with less than 50% berries.