Forage Heist: Copenhagen Style
Unfortunately, I was not able to venture out on the original adventure, but I did get to appreciate some of the plunder and I learned what to look for, so that I was able to forage these goods myself on another day.
Lepidium latifolium/Dittander: Also known as “pepperwort” or peppergrass, the leaves are very spicy in a deliciously wasabi, make-the-upper-nasal-tract-sting kind of way. Very strong - a little goes a long way and I like to use it to give brightness to richer fare, such as silky cured salmon or egg salad smørrebrod.
Clove root/wood Aven: The roots of the Geum urbanum plant with a musky, clove aroma and flavor. I would love to find this one in the Bay Area!
Rosa rugosa: Common name “beach rose”, very strong rose water smell as opposed to the softer, perfumey and often too ladylike smell of conventional roses. This vibrant flower can be found on most coastlines (including Northern California!) and adds a beautiful floral aroma to foods and beverages, such as the Danish Summer Cocktail.
Image courtesy of http://www.christinecotephoto.com/Images/Yarrow.html
Achillea millefolium: Common name “yarrow”, this lacey looking plant is more commonly used for medicinal purposes, such as bug bites and wound healing, but also has a nice subtle vegetal taste and is good as you’d use most greens. Can be eaten fresh (preferably when smaller, cut up small and use in salads) or cooked.
Beach rose enfleurage: Solid, odorless fat used to capture the floral fragrance.
The Danish Summer cocktail
Not just for old Scandinavian men - but they'll drink it too.
Yes - Denmark does have a summer. It's similar to June in the Bay Area, but with about 4 hours of darkness and even more revelry on a warm, sunny day. This cocktail was created during my time at the Nordic Food Lab for a staff get-together (complete with amazing food, of course, including fire roasted mussels and pan au tomaquet with ample garlic) and was well-received. Most importantly, I received major cred from the native Danes of the house for using "old man alcohol", aquavit. Who knew? Guess it just runs in my blood!
“Rosa Rugosa, or beach roses, can be found on most coastlines. They have a vibrant pink color and a beautiful floral aroma.”
2 parts aquavit (I had Aalborg)
1 part cranberry juice (good quality, but the kind with added sugar, as this cocktail does require some sweetness)
1 part cold water
Cracked black pepper (okay, maybe that part's not Scandinavian)
Foraged beach rose (or other edible flower garnish)
Stir or shake aquavit, cranberry, and water and pour over ice. Grate black pepper over each drink and garnish with beach rose.
Nordic Food Lab Digs
Getting acquainted with my new summer workplace in Copenhagen.
Sketch of Food Lab entrance prior to my first day.
Chemistry as window art.
Bicycle to tote unique-flavored ice creams, such as Søl.