Archive for the 'CUISINE' Category


November 28, 2015

It’s almost Christmas… So you know what that means. Time to eat cake!

Kladdkaka is a traditional Swedish sticky chocolate cake. It’s gooey and oh so good.

A quick and easy recipe that’s ready to eat in an hour.


  • 2 eggs
  • 1/2 cup of melted butter
  • 1/2 cup of flour
  • 1 1/3 cup of sugar
  • 1/4 cup of powdered unsweetened cocoa
  • pinch of salt
  • 1 tbsp of vanilla sugar or vanilla extract
  • powdered sugar

Preheat oven to 350 degrees

Use a spring form 9 inch pan. Butter and flour the pan and set aside.

Sift together the flour, salt and cocoa powder and set aside.

Wisk the eggs and sugar until fluffy and then slowly fold in the flour mixture, then the vanilla and the butter. Don’t over mix, you want as much volume as possible or you’ll get a pancake. But you do want it blended enough. Tricky I know.

Bake on the lower rack for about 28 to 32 minutes. The edges should be done but the center still slightly gooey. Use a toothpick to test. It should come out clean on the edges but slightly gooey in the center. If you over cook it you will get brownies…. but just as good.

Let cool and then dust with powdered sugar and serve with whipped cream!

The cake will look great on our Kastehelmi Cake Platter from iittala. Available here @ After all presentation is important.



November 8, 2015

The holidays are upon us and it’s time to eat CAKE!

Toscakaka, a traditional Swedish Caramel Almond cake is perfect for the holidays. There are many variations of this recipe but all delicious just the same.

You will need:

for the cake

  • 2 sticks of butter – melted
  • 4 eggs whipped till white
  • 1 1/4 cups of sugar
  • 1 1/4 cups of flour
  • 3 teaspoons baking powder
  • 1/2 cup cream or milk

for the topping

  • 2 sticks of butter
  • 1/2 cup of sugar
  • 2 tablespoons cream
  • 1 cup of toasted slivered almonds

Toast your almonds till they are slightly golden brown and set aside.

Melt the butter in a sauce pan and set aside.

Grease and flour a 9 inch cake pan with a removable bottom. Line the bottom with baking parchment to make it easier to remove your cake. Set your pan aside.

In a mixer whip the eggs and sugar until light and fluffy, about 5 minutes. In a separate bowl sift the flour and baking powder together and then gently sift and fold half into the egg and sugar mixture using a spatula. Drizzle half the milk in and fold. Repeat with the second half of the flour and milk. Drizzle half the butter on top and fold in and then the rest, careful not to over mix as you want to keep as much volume as possible. Gently pour the mixture into your pan. Bake at 350F for 22-25 minutes until it’s barely a light golden brown.

While the cake is baking you should be preparing the topping as you want it hot and ready to pour on the cake immediately and pop back into the oven so as not to allow your cake to cool.

Mix the butter, sugar, flour and cream in a sauce pan. High heat until it comes to a boil and then low heat so it barely bubbles. Always stirring. It should bubble and thicken as you cook the mixture, about 5 to 7 minutes. Add the toasted almonds. You can use regular slivered almonds but if you toast them first it will help bring out the flavor of the almonds in the topping. Some people like to add almond extract to their cake. I like this recipe better as it does not overpower the cake with an almond taste.

Test your cake with a toothpick. It should come out clean as you want the cake to be firm enough to support your topping but not completely done. It’s tricky I know. Nothing is as annoying as pouring your mixture on top and having it collapse into your cake. It will still make a delicious gooey mess.

Pour your mixture on top gently as the cake will still be very delicate. Turn the oven up to 425F and pop your cake back in the oven on top of a cookie or baking pan. This will prevent the cake from burning on the bottom. Bake for another 5 to 8 minutes, just long enough for the top to turn a golden brown. Remove and let cool for about 10 minutes and then use a knife to gently loosen the edges and remove from the pan.

Serve at room temperature with Coffee. Many Swedes like to add a scoop of vanilla ice cream.

And of course you should serve your cake on one of our beautiful cake platters. After all, presentation is important.

Mon Amie cake plate_group 3_JPG

Mon Amie Cake Platter from iittala is available here at


July 3, 2013

At last, my favorite cup just got better!

Origo by Iittala has got a new look. Origo known for its unique striped pattern, has added a new color, Serene Green. And what a better way to introduce a new color scheme, than with a new product. Origo’s long-awaited new mug!

Alfredo Haberli has designed a slightly larger 13.5 ounce mug with a unique handle in Iittala’s Origo style. It’s available in the new serene green, as well as the original brown and orange colors, so you can update your collection. This will make all you coffee and tea drinkers happy!


Origo can be found here at :

You can find more iittala here at :

Social Grace

February 13, 2013

Sunday, February 24th, from 2 p.m. -4 p.m. MarKo Tomassetti is hosting, “Social GRACE” at Scandinavian GRACE in Shokan, New York . Come in, buy a coffee, listen to some good music, shop and mingle with the country folk.


How to get here:  map & location


February 8, 2013

Sarjaton is the new line in tableware created by iittala design group of Harri Koshinen, Alexsi Kuokka, Musuta and Samuji.

Soft, warm and inviting colors and patterns that fit in any home. Sarjaton brings flexibility and style to your table. Mix and match colors and patterns to form your own unique settings.

Sarjaton means, ‘without series’ in Finnish.


Sarjaton can be found here at: Scandinaviangrace

Kräftskiva – Crayfish Party

August 14, 2012

Get your paper hats ready, it’s time for a Crayfish Party! You’ll need paper hats, paper lanterns with the man on the moon painted on them and lots of bibs! And don’t forget your drinking songs, Snapsvisa.

In ancient times crayfish were believed to have magical powers and were used for many medical cures. In the 16th century the kings and queens of Scandinavia ordered crayfish for their parties and a tradition was born.

Crayfish is traditionally boiled in dill, Kokta Kräftor. There is also crayfish herring and crayfish skagen. It is typically served with boiled potatoes with a cream sauce, corn on the cob, Västerbotten cheese, salad and other dishes buffet-style.

Crayfish like most crustaceans is usually cooked in its shell. Very little of any flavor you may add will get past the shell.

Falksalt has come up with flavored salts, perfect to help season your crayfish, lobster, vegetables or meats. It’s even perfect to add directly while cooking on the grill. They come in several flavors as large flakes. Rosemary, Smoke, Wild Mushroom, Wild Garlic, Chipotle, Citron, Red Chili, Black and Natural. So if your invited to a Crayfish Party, you’ll be ready!

Helan går!



June 7, 2012

It’s almost Midsommar! The shortest night of the year. You have to pick seven flowers and place them under your pillow. Then you will dream of the one you’ll marry.

We are all stocked up with the godis! We have…. Marabou chocolates. Kex, absoluta favorit! Daim bars. Hafi preserves. Anna’s thins. Ballerina cookies, yate god! Lakerol sugar-free pastilles. Finnish licorice, salty fish, sweet bars and bites. La pipette licorice pipes, my favorite. Knackebrod, crisp bread in rounds and wedges. Abbas’ herrings and Kalles creamed smoked roe to spread on your crisp bread.

We also have Hafi syrups, Lingonberry and Elderberry flower concentrate. Perfect to make ice-cream or summer drinks.

So stop by our store and stock up in time for Midsommar!

Midsommar ice-cream and drink recipes:

Lingonberry Cocktail:
1 1/2 ounce vodka, 1 ounce lingonberry syrup, juice of half orange and half grapefruit, dash of bitters, twist of lime.

Elderberry Martini:
3 ounces of vodka, 3 ounces of elderberry syrup, twist of lime.

Elderberry and Honey Ice-cream:
2 cups half and half, 1 cup light cream, 1/2 cup sugar, 2/3 cup elderberry syrup, 1/2 cup of honey.
In sauce pan combine ingredients and bring to a slight simmer. Remove from heat, let cool, then chill. Put mixture into ice-cream machine.
Hint: Once it’s ready, add chopped up Daim or Kex!

Lingonberry Sorbet:
2/3 cup of lingonberry syrup, 2/3 cups of sugar, 1/2 cup water, 1/2 cup orange juice, 2 table spoons of vodka (optional).
In a sauce pan combine ingredients and bring to a slight simmer. Remove from heat, let cool, then chill. Put mixture into ice-cream machine.

godis, godis

Can’t make up my mind…