Swedish Cinnamon Roll Showdown

While in Stockholm last week, I went on a mission to find the best cinnamon rolls, better known as Kanelbullar, in the entire city. After asking several Swede friends of mine, including a local restaurant critic, I was told two places–Cafe Saturnus and wait for it...7-Eleven. Yes, that's right. I just said 7-Eleven.

So, off I went. Luckily it wasn't too difficult of a mission, as there is a 7-Eleven just around the corner from Cafe Saturnus (and just about every other destination in Stockholm).


At Cafe Saturnus, the bakers have been making kanelbullar since 1960 and by now, they've perfected their recipe. The roll was HUGE, the dough was not sweet at all, had lots of coursely ground cardamom throughout, was moist in the center, yet crispy and chewy on the outside. It had just the right amount of cinnamon filling, with a nice thin glaze, topped with tons of course sugar. If I had to make one suggestion, a tad bit more salt in the dough would have made it the best cinnamon roll in the world.

The 7-Eleven kanelbullar (surprisingly!) wasn't bad at all. It was quite moist, but lacked the changes in texture that a homemade cinnamon roll has. It had a nice amount cardamom in it's dough, but I didn't love the variety of cinnamon they used–too strong. There was no glaze, but it did have a good scattering of course sugar on top. For just 16 SEK, and the convenience of being available 24 hours a day, I can't complain too much.

The verdict:  Cafe Saturnus won. (Thankfully, right?!) And if you are in Stockholm anytime in the next 50 years, I suggest you make a trek to have a kanelbullar as big as your head. You'll be a bit overwhelmed by their size, but then, you'll look down at the sparrows at your feet and realize you have no crumbs to share–because you just ate an entire bun yourself!

How to Beat a Heat Wave

It seems like just yesterday I was fantasizing about summer. Well, the wait is over! It's as hot as it's ever going to be. In a few days I leave Scandinavia behind, where it has been perfectly cool and lovely...to come home to New York, where it's blazing hot. Ugh. I really don't think I'm ready for the city heat.

But...my plan to beat this year's summer heat wave is with ice cream. Or gelato. Or sorbet. Or granita (with a little booze mixed in for a fun slush!). You get the idea. Just like me, I suggest you eat lots of it this summer, too.

What's your favorite hot weather treat? I'm always looking for new ideas (and excuses to eat sweets!).

Fancy Food Show: Top 10 Sweets

Last week I had the pleasure of attending the Fancy Food Show in Washington, D.C. I was there to present Cissé Trading Co. for the first time. Good news–we were a big hit! Everyone loved our products and said we had the BEST brownie at the entire show. I really couldn't ask for more. The icing on the cake was getting to check out everyone else's sweet treats. Here's a gallery of my top 10 favorites:

That Indian Drink's Mango Lassi

Steve's Ice Cream- Banana Pudding Flavor

Flavored syrups from Morris Kitchen

Bonnie's Jams–Black & Blue flavor

Veggie Mama's Sweet Potato Pie Pop

Luna Pops–Rhubarb Lime!

Lark Fine Foods–Black Olive Shortbread

Madyson's Marshmallows

Sarabeth's Strawberry Syrup

Big Picture Farm–Goat's Milk and Chai Caramels

And a savory bonus:

Average Joe Artisan Bread Kit

What's In Season: Cherries

June marks the beginning of fresh fruit heaven. And if you're like me, the dizzying array of berries and stone fruit–in season at the same time!–is cause for celebration. I wait all year long for this. But for cherries, I slow down and take pause. Could there be a more perfect fruit? Plump, ripe cherries eaten fresh out of the bowl need no adornment. And when baked, cherries go to even sweeter heights. Classic sweet cherry varieties such as the Bing and the golden Rainer are in season now. Sour cherries, ideal for pies, come into season later in the month.

Pairs well with:

• Almonds
• Black Pepper
• Chocolate
• Vanilla

What to make/eat:

1. Rinse, pile high in your prettiest bowl, and eat!
2. Bake a pie. Second only to apple, cherry pie is a classic American dessert.
3. Make brandied cherries. Macerate cherries in brandy, sugar, and a bit of lemon juice. Use the fruit to embellish cocktails or to top an ice cream sundae.
4. Go French and make Clafoutis, a simple baked custard studded with cherries.
5. Mix cherries into your favorite bundt cake or muffin recipe.

What's your favorite way to eat cherries?

Baking with Herbs

Summer is not just ideal for baking with fruit, it's the perfect time to experiment with fresh herbs. Visit any farmer's market and you'll see the selection is bountiful–and cheap! I love using herbs in my desserts–they are the perfect floral or spicy counterpart to something sweet. Run your hand through the woody stalks of a rosemary plant, pinch a plump basil leaf between your fingers. Let the unique fragrance of each herb open your mind to the creative possibilities!

Some pairings to get you started:

Basil: apricots, blueberries, citrus, honey, nectarines, peaches, raspberries, strawberries, vanilla, watermelon
Lavender: almonds, blackberries, blueberries, cherries, citrus, honey, peaches, pistachios, raspberries, rhubarb, strawberries, vanilla, walnuts
Mint: blackberries, chocolate, citrus, mango, raspberries, strawberries
Rosemary: apricots, citrus, figs, grapefruit, honey
Sage: blueberries, cherries, citrus, pears, pumpkin, walnuts

Some ideas to get you started:

• Macerate blackberries with fresh mint
• Steep whipping cream with dried lavender
• Infuse cherry compote with sage
• Roast apricots with rosemary and honey
• Grind dried lavender with sugar
• Top your strawberry shortcake with thinly sliced basil

What's your favorite herb? What dessert does it inspire you to make?

Pie Season

Are you ready for pie season? Because it's just around the corner.... Yes, I love autumn pies–apple, pumpkin, and pear. But really, I'm obsessed with spring and summer fruit pies. The minute strawberries and rhubarb start hitting the farmer's market, I know that cherries, blackberries, and raspberries aren't far behind. And don't get me started on stone fruit!

Because the seasons can be short for each fruit, it's good to know when to get your bake on. Here's a sense of what's in season and when:

May/June- Rhubarb, strawberries, cherries
June/July- Apricots, plums, blueberries
July/August- Blackberries, raspberries, peaches, nectarines

Until my cookbook arrives on book shop shelves, here are some of my favorite pie and tart cookbooks to get you inspired (most of which are recommended by Junita at Stack of Cookbooks):

Essential Baker's Pantry

What kind of baker are you? Do you plan weeks in advance, or do you only bake when the spirit moves you? As gratifying as it can be to make a complicated dessert, I love spontaneous, simple baking. Friday night fruit crisp. Sunday morning muffins. Random weeknight crepes... for dinner. Sometimes the best treats are the ones that come together with little or no planning. With a well-stocked pantry, you can pull off almost anything. Here's what I recommend:

Dry Ingredients

Flour: all-purpose, cake

Sugar: granulated, light brown, confectioner's

Baking soda

Baking powder

Salt

Chocolate Chips

Cocoa Powder

Dried Fruit

Nuts

Perishable Ingredients

Butter 

Eggs 

Milk

Heavy cream

Sour cream

Lemons (or some other citrus, for the zest)

Spices etc.

Vanilla extract

Vanilla beans

Ground cinnamon

Bonus Ingredients

Dark brown sugar

Turbinado sugar

Fresh ginger

Jam

Greek Yogurt
Corn syrup
Molasses


What are your favorite recipes for spontaneous sweets?