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| RECIPE
Cloudberry
Cream
 A
member of the rose family, cloudberry bushes produce delicious orange
berries that are highly prized in Scandinavia. Smaller than blackberries
and raspberries, cloudberries are picked at the end of July and the
beginning of August. In a good year, the Swedes, alone, buy and sell
about a 1,000 tons of them. The cloudberry is almost exclusively sold
fresh or made into jam, but it's also used in liqueurs and as a filling
in sweets and chocolates. Rich in vitamin C, it contains benzoic acid
which enhances its keeping qualities. In the 18th and early
19th centuries, people ate cloudberries to combat gout and
scurvy.
Makes: 6 servings
Preparation time: 15 minutes
Needed:
 1 pint of whipping cream
Sweetened cloudberries (Sold in plastic containers in gourmet food
stores)
Lightly whip the cream.
Fold in the berries, which should be a little too sweet. Add additional
sugar, if necessary. Serve in individual bowls. Top with fresh or
sugared cloudberries and serve with almond cookies or rosettes. |
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A
refreshing survey of Scandinavian architecture and interior design that
takes readers from rugged Icelandic coasts to rural locales to snowy
Norwegian forests to Danish farmland and on to cities like Copenhagen
and Oslo. The author blends traditional and contemporary styles with
emphasis on the rural culture from which they evolved.