Viking Magazine - July 2020 - 18

Authors Beth
Dooley (left) and
Mette Nielsen
The fresher and sweeter the berries,
the less sugar you'll need for this
preserve. We don't call for pectin, so the
consistency is thinner than that of most
preserves. But we like this preserve's
clean, straightforward taste and the firm
texture of the fruit. Baking the berries
retains their shape, so they're perfect for
garnishing cakes and tarts. Makes 3 to 4
half-pints.
What inspired you and Mette Nielsen to create your cookbook?
The inspiration came from the work we do with farmers, farmers markets,
chefs and our gardens. Mette is a fabulous gardener. Her yards are
edible landscapes, and I'm a devoted farmers market shopper. We are
both deeply engaged in the local food movement in the Twin Cities and
became interested in preserving foods as an extension of our previous
book, " Minnesota's Bounty: The Farmers Market Cookbook. "
How do the recipes in " Savory Sweet " reflect the New Nordic Food
manifesto and Nordic traditions?
Our growing season is very short in the northern regions, and we treasure
all the good things that come from our gardens and farms. Nothing goes
to waste. Mette is Danish and has a wonderful sense of bright colors and
bold flavors. These condiments spark everyday meals. In pure Nordic
tradition, these are beautiful, practical and delicious!
What are some of your favorite spices to use in canning and
preserving?
Star anise, fennel, savory herbs (i.e. rosemary, thyme, bay), garlic,
ginger, cumin, cardamom and coriander.
What advice do you have for someone who has never tried
preserving or canning before?
Start with the foods you like, make adjustments and trust yourself. Our
recipes are for small quantities, and we do not water bath the preserves,
so they are not shelf stable. They must be refrigerated or frozen. This
eliminates safety concerns.
Is it possible to substitute ingredients depending on a
person's taste?
Yes! We hope readers will feel confident in using the ingredients and
flavors they like best. We want this book to empower cooks to use
what they already have in their cupboards and gardens, and to exercise
their creativity.
18 VIKING JULY 2020 sonsofnorway.com
2 pounds small strawberries, cleaned and
halved; large berries halved and thickly
sliced (about 5 to 6 cups)
½ cup sugar
2 ½-inch piece ginger, peel intact,
quartered lengthwise
2 sprigs lemon verbena
2 Tbsp. cider vinegar
Preheat the oven to 350 degrees. Place
all of the ingredients in a shallow,
ovenproof pan. Stir to gently fold in
the sugar and aromatics. Place the
uncovered pan on the middle rack and
bake, occasionally stirring gently, until
the strawberries release their liquid and
the mixture begins to thicken, about 40
minutes. Remove from the oven, and
discard the ginger and lemon verbena.
The mixture will thicken as it cools.
Wash the jars, lids and bands in very
hot soapy water, rinse them well, and
place them upside down on a clean
towel to drain.
Spoon the preserves into the jars,
leaving a half inch of headroom to allow
for expansion during freezing. Wipe
the rims with a clean wet cloth or paper
towel, add the lids and bands, and finger
tighten the bands.
Label the jars. Cool completely and
tighten the bands before storing the jars
in the refrigerator or freezer.
PHOTO TIMOTHY DOOLEY
http://www.sonsofnorway.com
Viking Magazine - July 2020

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