Quince liqueur

Last autumn, I wrote about the exceptional quince harvest and our lovely neighbors being kind enough to share their produce with us. The starter and dessert we prepared, we were able to enjoy right away. Another creation needed a bit longer to infuse: our quince liqueur. In the meantime, it’s quite drinkable. Peel, seed and…

Sea buckthorn crème brûlée 🌱

By definition (I’m a lawyer, I like definitions), crème brûlée is a dessert consisting of a creamy custard topped with a texturally contrasting layer of crispy caramel. In this version, I kept the traditional caramelized sugar on top but modified the custard quite a bit. I combined tart and somewhat bitter sea buckthorns with rich…

Chocolate cake

Today, we’ve celebrated my baby girl’s fifth birthday. She’s an amazing kid. Always up for a laugh. Childishly witty. Full of great ideas. Extremely cuddlesome. A bundle of joy, really. A perfect girl deserves a perfect cake for her birthday. And what suits that occasion better than a cake chosen the best chocolate cake in…

Chestnut mousse with sour cherries and merengue

Vermiselle was a new culinary encounter for me when I moved to Switzerland. This Swiss dessert specialty is eaten in autumn and winter and consists of puréed chestnuts mixed with sugar, vanilla and milk pressed through a perforated plate into long worms (vermicelli in Italian). Usually, vermiselle is accompanied by merengue and whipped cream. And…

Pepparnötter (Peppernuts)

My past week has been so incredibly busy. Privately and professionally. I have barely had any time for blogging. Am I the only one thinking: “Why does Christmas have to be so stressful?”. As of today, there will be no more stress. We are leaving Switzerland to spend the holidays in Finland’s winter wonderland. Time…

Tonka bean ice cream on a warm citrus salad

Some years ago, tonka beans were considered quite hip in Switzerland, only to be forgotten about shortly thereafter. I was strolling through a spice store the other day and rediscovered these black beauties. Fragrance wise, the tonka bean resembles a spicy combination of vanilla and bitter almond. The way these seeds add complexity to a…

Mirabelle, plum and damson flaugnarde

Twelve years ago, I had this amazing French dessert for the first time. In a small restaurant in Paris. And the dish has followed me ever since. This oven pancake with stone fruits or drupes (other than black cherries, since that by definition would turn it into a clafoutis) is fluffy and soft at the…

Trio of salmon

Fish is an integral part of any archipelago menu. This summer, we had primarily salmon: hot-smoked, cured and in soup. Hot-smoked salmon on archipelago loaf and my mother’s mustard sauce with crème fraîche, dill and lemon pepper My mother made this amazing gravlax by marinating a salmon fillet (with skin) with coarse salt, sugar and…