Season for ginger...
Who does not like ginger snaps? And now the season to indulge is upon us. We spotted these recipes in an ICA campaign published online, the one with ice cream is very simple to make and the Ginger muffins with glögg-marinated raisins is a bit more involved. The latter does, on the other hand, pay you back since it shows off two of Scandinavia’s pride products: Glögg and lingon in one dish.
Ginger snap ice cream cookiesADVERTISEMENT
Vanilla ice cream (preferably a softer variety)
Ginger snaps (the ones used in the recipe are heart shaped)
Take a slice of ice cream and two ginger snaps per person.
Slice the ice cream in 3” slices. Put a ginger snap on top and one at the bottom, cut off the excess ice cream with a sharp knife. Wrap in clear plastic wrap and put in freezer until serving. Perfect with coffee.
Ginger muffins with glögg-marinated raisins
½ cup raisins
½ cup of glögg
125 g butter
5 oz milk
1.5 cups flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon cloves
½ cup lingonberries
¾ cup crème fraîche
Let the raisins marinate in the glögg overnight.
Preheat oven to 390F.
Melt the butter and let cool; then add the milk and the egg.
Mix flour, sugar, baking powder and spices and add to the butter mixture.
Lastly, carefully add raisins and the glögg.
Distribute the batter into small paper muffin cups.
Bake for about 15 minutes in the middle of the oven.
Mix lingon and crème fraîche, and put on top of the baked muffins along with some confectioner’s sugar.
Recipe for regular "pepparkakor" - ginger snaps: Swedish Christmas Treats
And here, a select few samples of warm drinks for the season, a home made ginger spice latte among them — 'Hot Stuff'