Snow Storm Sweets, Sweden & Slater

Inspiration can come from many places, both expected & unexpected. Much of my inspiration this winter in regards to food has come from  the unusually large number of snow storms we have had, the book “NOMA – Time and Place in Nordic Cuisine”, and the cooking books “Tender” by Britain’s food writer, Nigel Slater & February 14th!

” Snow Storm Desserts for Friends and Lovers”

“blackberry snow-granita”

…a very beautiful color, texture & taste

Recipe: In food processor mix together 1 pint of blackberries &  1 cup caster or powdered sugar. Pulse until well blended.  Scoop up one large bowl of freshly fallen snow. Pour blackberry-sugar mixture over snow and mix together until well blended. Mixture will be grainy looking. Eat immediately or store in freezer in air-tight container until ready to eat.

“very, very vanilla snow cream”

…a lovely creamy & softly grainy vanilla cream.

To Make: Whisk together in a large bowl 2 tbsp vanilla paste, 3/4 to 1 cup caster or powdered sugar &  1/2 cup cold whipping cream. Add bowl of fresh snow and quickly, but thoroughly,  mix together with a whisk or wooden spoon. Mixture should be a bit creamy. Taste & adjust flavorings. Eat immediately or pack mixture into a container with a tight lid and freeze until ready to eat.

To Serve: Plain or with a  chewy chocolate brownie & berries

The common thread between our Tennessee snow storms, the book on Nordic cuisine & Nigel Slater’s books “Tender” is that each one has given me some beautifully inspiring images & ideas about winter foods & cold beauty.

Image: “Snowman” from “NOMA – Time & Place in Nordic Cuisine”, Author Rene Redzpl, Phaidon Press

Image: “Parsnips” from “Tender/Volume 1”, Author Nigel Slater, Fourth Estate Press

Image: “Bowl Impression in Snow”, 2/10/11 Nashville, TN

Image: “Blueberries in Snow Bowl”, 2/10/11 Nashville, TN

Image: Stack of Candies, 2/4/11

… keep it simple, be sweet & stay cozy….