scandi candy shops

CHRISTMAS CAKE KRANSEKAKE,
A NORWEGIAN HOLIDAY DESSERT. IS MADE BY
STACKING STAR·SHAPED COOKIES INTO A TREE. $'5, WILLIAMS.SONOMA.COM.
SCANDI CANDY SHOPS
SOCKERBIT,
NORTHERN STARS
Post-Noma, the fooderati are searching for
Scandinavia's next breakout chefs. Four to watch:
NEW YORK CITY
Daniel Berlin
"Sugar cube" in Swedish, this
shop has a massive selection
that includes (clockwise from
left) salty-sweet licorice logs,
powerful striped mints and
chewy rum-raisin fudge. 212206-8170 or sockerbit.com.
THE CANDY
The chef serves
elevated Swedish
country food at
Krog iSkane Tranas,
his 24·-seat spot
in a rural village.
danielberlin.se.
STORE, SAN FRANOSCO
This shop recently started
importing hard-to-find Nordic
candies, like super-sour
gummy skulls and red Swedish
monkeys that are firmer than
the famed Swedish fish. 415-9218000 or thecandystoresfcom.
AMY'S
CANOY
Bjorn Frantzen
~..&00~.,
SIGNATURE
DISH:
•
SMOKED-FISH
(
BOARD
BAR, CHICAGO
Amy's has fantastic Finnish
licorice (both traditional and
strawberry-flavored),
as well
as caramel-filled chocolate
horses from Sweden. 773-9426386 or amyscandybar.com.
Geir Skeie
Located on a fjord,
the seafood-focused
Brygga 11 is run by
Skeie, who won the
Bocuse d'Or global
cooking contest in
2009. b1yggalLno.
(;
Frantzen and partner
Daniel Lindebcrg
improvise each day's
menu at their
eponymous Michelin
two-starred restaurant.
franixen-lindeberg.com.
~'
SIGNATURE
DISH: CARROT
MACARONS
FILLED WITH
SWEET CORN
SIGNATURE
DISH: CABBAGE
HEADS WITH
PARSLEY CREAM
Claus Henriksen
Inside an earlv18th-century -castle,
Dragsholm Slot
features high-end
New Nordic food
from this Noma alum.
dragsholm-slot.dk. )
I:l.mID
cabbage with parsley cream
,7) TOTAL:
35 MIN·
4 FIRST-COURSE SERVINGS
Cabbage-leafrolls
simulate the pointed cabbage heads
that Claus Henriksen (above) uses at Dragsholm Slot.
In a blender, combine V2 cup packed parsley leaves, 1 hardcooked egg, 3 tablespoons
cider vinegar and 1,4 cup veg-
etable oil and puree. Season with salt Cut 8 large Savoy
cabbage leaves in half and discard the center ribs. In a
medium saucepan, combine 2 quarts water, 4 tablespoons
unsalted butter and a large pinch of salt and bring to a boil.
Add the cabbage leaves, cover and simmer over moderate
heat until tender, 4 minutes; drain and pat dry. Tightly roll
up the leaves and arrange on plates. Season with salt and
top with the parsley sauce. Garnish with thinly sliced scal-,
lions and assorted sprouts and serve with rye crisps.
WINE Fragrant. minerally
34
Pinot Grigio: 2010 Borgo M.
FOODANDWINE.COM
!