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12/28/2011
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Issue #125
12/13/2011
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
12/09/2009
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
Issue #125
12/09/2009
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
12/03/2009
Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.
Issue #125
12/03/2009
Called dream cookies because of their airy texture, these Swedish holiday treats are meant to dissolve in your mouth when you eat them.
Issue #125
12/03/2009
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
11/16/2009
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
Issue #125
11/16/2009
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
11/11/2009
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
11/11/2009
Gingerbread cookies like these are popular in Sweden during the holidays.
Issue #125
11/11/2009
The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.
Issue #125
11/11/2009
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
10/13/2009
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
07/29/2009
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Issue #122
07/14/2009
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.
Issue #122
11/21/2011
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Issue #115
10/10/2008
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
10/10/2008
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Issue #115
10/09/2008
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
Issue #115
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