Ingredients

• 1 lb (450g) ground beef + 1/2 lb (225g) ground pork
• 1/2 cup breadcrumbs soaked in 1/4 cup whole milk
• 1 small onion, grated; 2 garlic cloves, minced
• 1 egg; 1/4 tsp allspice; 1/4 tsp nutmeg; 1 tsp salt; pepper
• 3 tbsp butter (for frying)
• Cream Sauce: 2 cups beef broth, 1 cup heavy cream, 2 tbsp butter, 2 tbsp flour, 1 tsp Worcestershire, salt, pepper

Instructions

1. Mix meats, soaked breadcrumbs, grated onion, garlic, egg, allspice, nutmeg, salt, and pepper. Roll into 1-inch balls (about 30). Refrigerate 15 minutes.
2. Melt butter in a large skillet over medium-high. Brown meatballs in batches, 6–8 minutes per batch, turning to brown all sides. Remove and set aside.
3. In same skillet, melt remaining butter, whisk in flour, cook 1 minute. Add broth gradually, whisking. Add cream and Worcestershire. Simmer 3–4 minutes until thickened. Return meatballs; simmer 8 minutes. Serve with buttered noodles and lingonberry jam.

Ingredients

• 2 lb (900g) center-cut salmon fillet, skin-on, pin bones removed
• 3 tbsp coarse sea salt
• 2 tbsp sugar
• 1 tsp cracked black pepper
• 1 large bunch fresh dill, roughly chopped
• Zest of 1 lemon
• Mustard-Dill Sauce: 3 tbsp Dijon mustard, 1 tbsp honey, 2 tbsp fresh dill, 1 tbsp white wine vinegar, 3 tbsp olive oil

Instructions

1. Mix salt, sugar, pepper, and lemon zest. Lay half the dill on a large piece of plastic wrap. Place salmon skin-side down on the dill. Rub salt mixture all over the flesh. Cover generously with remaining dill.
2. Wrap tightly in plastic. Place on a baking sheet with a heavy weight on top (another pan with cans). Refrigerate 48 hours, turning every 12 hours.
3. Unwrap, scrape off the dill and cure. Pat dry. Slice paper-thin diagonally. Make sauce by whisking all ingredients. Serve on rye crispbread with sauce and capers.

Ingredients

• 4 medium beets (red or golden)
• 4 oz (115g) soft goat cheese, crumbled
• 4 cups baby arugula
• 1/2 cup walnuts, lightly toasted
• Vinaigrette: 3 tbsp extra-virgin olive oil, 1.5 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon, salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Wrap each beet in foil; place on baking sheet. Roast 50–60 minutes until a knife slides through easily. Cool, then peel under cool water (the skins slip right off). Cut into wedges.
2. Whisk vinaigrette ingredients until emulsified.
3. Arrange arugula on a platter. Top with beet wedges, goat cheese, and walnuts. Drizzle vinaigrette over the top. Season with salt and freshly cracked black pepper. Serve immediately.

Ingredients

• 4 large leeks (white and light-green parts), washed and sliced
• 1.5 lb (680g) Yukon Gold potatoes, peeled and diced
• 4 tbsp unsalted butter
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 garlic cloves, minced
• Salt and white pepper; fresh chives to garnish

Instructions

1. Melt butter in a large pot over medium-low. Add leeks and garlic; cook gently 15 minutes, stirring occasionally, until very soft and sweet but not browned. Add potatoes and broth; bring to a boil.
2. Reduce heat; simmer 20 minutes until potatoes are completely tender. Using an immersion blender, blend until silky smooth. Stir in cream; heat gently without boiling. Season with salt and white pepper.
3. Ladle into bowls. Swirl a little extra cream on top. Garnish with snipped fresh chives and a crack of black pepper. Serve with rye bread.

Ingredients

• 1 1/2 cups (180g) rye flour
• 1/2 cup (60g) all-purpose flour
• 1/2 tsp salt; 1/2 tsp baking powder
• 1/2 cup cold water
• 3 tbsp cold unsalted butter, cubed
• 2 tbsp caraway seeds; 2 tbsp sesame seeds; 1 tbsp poppy seeds

Instructions

1. Combine rye flour, all-purpose flour, salt, and baking powder. Rub in cold butter until mixture resembles coarse crumbs. Add water and mix until a firm dough forms. Wrap and rest 20 minutes.
2. Preheat oven to 400°F (200°C). Divide dough into 4 portions. On a floured surface, roll each portion as thin as possible (almost translucent). Transfer to parchment-lined baking sheets. Sprinkle with seeds; press lightly. Score into rectangles with a pizza cutter.
3. Bake 15–18 minutes until crisp and slightly darker at the edges. Cool completely — they crisp up further as they cool. Store in an airtight container up to 2 weeks.

Ingredients

• 2 cups fresh or frozen lingonberries (or cranberries)
• 3 tbsp honey (or to taste)
• 1 cup heavy cream, whipped to soft peaks
• 1/2 cup full-fat Greek yogurt
• 1 tsp vanilla extract
• Oat Crumble: 1/2 cup rolled oats, 2 tbsp butter, 2 tbsp honey, pinch salt — toasted in a skillet until golden

Instructions

1. Make compote: combine lingonberries and honey in a saucepan over medium heat. Cook 10 minutes until berries burst and sauce thickens. Cool completely.
2. Make oat crumble: melt butter with honey in a skillet over medium heat. Add oats and salt; cook 5–7 minutes, stirring, until golden and crisp. Spread on parchment to cool completely.
3. Fold Greek yogurt and vanilla into whipped cream. Layer in 4 glasses: crumble → cream → lingonberry compote → cream → crumble. Chill 1 hour. Serve cold with a drizzle of honey.