Posts Tagged ‘food’

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Where am I dining today?

December 10, 2018

Each year on December 10, Nobel laureates gather at Stockholm’s City Hall to feast. Receiving a Nobel prize, whether for literature, science, or advances toward world peace, comes with a significant monetary prize, as well as a gold medal bearing the face of Albert Nobel, the explosives tycoon whose will established the awards. But the Nobel banquet, which has been described as “the greatest dinner party on earth,” is its own reward. You might assume that the highlight is the laureates receiving their prizes. But the dessert course is equally climactic: It’s presented with grand sparklers and a parade. For decades, it featured official Nobel ice cream, too.

The very first Nobel banquet in 1901.
The very first Nobel banquet in 1901. Image provided by the Nobel Foundation

Nobel banquets have been held since 1901, and each year, the menu is exquisite. That’s to be expected: Some of the world’s most lauded people, not to mention Swedish royalty and dignitaries, are in attendance. In the first few years, the food was mostly French-style, the cuisine of the elite. Only later in the century did Swedish dishes and ingredients take center stage, with filet of sole being replaced by filet of reindeer. But until recently, there was one constant: For dessert, dozens of waiters descended the grand staircase with trays of Nobel ice cream and sparklers, a fitting accompaniment to the Nobel Prize’s explosive origins.

The Nobel banquet is always a sparkling affair.
The Nobel banquet is always a sparkling affair. Dan Lepp, © Nobel Media AB

The ice cream did vary from parade to parade. But starting in the 1970s, an ice cream bombe became standard (another strangely appropriate choice considering Albert Nobel’s career). This Nobel ice cream typically entailed layers of ice cream and fruit sorbet, decorated with spun sugar and an edible “N” for Nobel, and it was served every year at banquets until the early 2000s. Though the flavors could vary, from raspberry and vanilla to kiwi and passionfruit, Nobel ice cream became a tradition. One documenter of the Nobel banquets called changing the dessert “unthinkable.” But change it did.

At Bistro Nobel, you too can have dessert like a prizewinner.
At Bistro Nobel, you too can have dessert like a prizewinner.

After 1998, chefs tapped to make the Nobel meals were allowed to eschew tradition. According to Nobel Foundation representative Jonna Petterson, this “let a pastry chef create a new dessert for each year with a modern touch.” Since then, Nobel diners have enjoyed their coffee and special Nobel tea blend with ice cream-less desserts such as “Chocolate silhouette with nougat and sea buckthorn explosion.” Thankfully, the pyrotechnic parade continues to this day.

Though hundreds of guests enjoy the banquet each year, the rest of us can only hungrily watch. Even the menu is kept secret until December 10, supposedly to stop restaurants from throwing their own Nobel banquets on the same day. But below Stockholm’s City Hall, the restaurant Stadshuskällaren will sell customers Nobel banquet meals from any year, on any day other than December 10. Or, if you don’t have Nobel Prize money to drop on a lavish dinner, stop by the Nobel Museum. There, the Bistro Nobel serves Nobel ice cream: a berry and vanilla bombe, with spun sugar and a cloudberry, accompanied by one tiny, foil-wrapped Nobel medal, made of dark chocolate.

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Why am I saying, “crank up the jam!”

August 14, 2018

I really don’t think anyone says that anymore.

But . . . I was recently the recipient of some marvelous, creatively-named jams.

Traffic Jam has all the red fruits in it; Bear Jam is based on blackberries; and who knew frogs could taste so good?

Many thanks to Robb.

It’s Tuesday . . .

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What do I find a-peeling?

May 17, 2018

We are getting toward the end of the clementine season – those sweet, easy to peel, lovely to eat little bundles of juice.  Here are some of my lunch time efforts.

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What is tattoo Tuesday about?

May 15, 2018

Spaghetti O’s

Spaghetti o’s, the original, was first offered for sale on this date in 1965.  This product now comes in many varieties such as . . . with meatballs, with sliced franks, with calcium, organic, shaped like Star Wars characters the Mario Brothers, Spiderman, and Princesses.  Something for everyone.

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What am I baking?

March 14, 2018

It’s Pi Day!

“Lauren Ko brings mathematical precision to her baking, using elaborate intertwined patterns to form transfixing patterns to the top of her homemade pies and tarts. The Seattle-based amateur baker has been piecrafting for just a couple of years, she tells Mic, and if you’re wondering, this is her favorite pie crust recipe. Ko combines classic crusts with colorful fillings like blueberries, kumquats, purple sweet potatoes, and pluots to create her visually striking sweets. You can follow her on Instagram.”

 

reblogged from Colossal

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What am I cooking?

January 11, 2018

These recipes are from the Cutco Cook Book – a book that came along with a set of knives my parents bought back in the 60s (I think).

Making a Mornay sauce with American cheese and canned mushrooms may have even come from a earlier decade.  There was a time in America when all cheese was American, or perhaps cheddar, and there was no pasta – only spaghetti and macaroni.  I think these recipes originated from that mind set.  I still have some of the knives, though.

 

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What am I cooking?

January 4, 2018

I think I have mentioned before that I own over 300 cookbooks.  I especially love the ones that were published by companies to promote their products, such as The Dessert Lovers’ Handbook from Eagle Brand.  It does not have a publication date, but the design looks as if it is from the late ’60s or early ’70s.

A dear friend recently gave me the lovely pots de creme set shown above and I wanted to put it to use.  After looking at a bunch of recipes, I landed back on my old favorite from Eagle Brand milk.

This is an easy and delicious recipe.  It was just the thing for my new dishes.  It is very rich, so the small size of the cups is a good thing.  I added whipped cream.