There’s nothing like “Lingonsylt” when you’re homesick, and it functions much like Ketchup, it goes with everything! Lingonberry preserve is a staple in Swedish households and added to breakfast oatmeal, hasbrowns, pancakes, liver patties and much more. In the US, you’ve likely encountered it at old faithful Ikea, accompanied with meatballs and cream sauce, sound familiar? Sometimes I just stop by Ikea for some tea-light candles, lingonberry, an occasional jar of pickled herring and tube of Kalles Kaviar... all items that calms that homesick feeling.
Most Americans are not familiar with the lingonberry. Lingonberries grow wild in Scandinavian forests and in Northern Canada. These wild berries flourish in the summer during the midnight sun. They are small firm berries with a slightly sweet and slightly sour flavor. Lingonberry Preserve is a traditional Scandinavian food with an exotic flavor.
Over the years, I’ve come to experiment with Lingonberry preserve. I needed that extra kick so I decided to take Lingonberries to the next level by adding Califonia Just Chili hot sauce and fresh grated ginger, it really works! I use it as a glaze over baked salmon, as a condiment to sweet potatoes and veggies, in my lingonberry cabbage slaw and much more.
I long to pick my own Lingonberries (you lucky Swedes) and make homemade preserve with natural organic ingredients, but for now (since the US department of agriculture wont like me filling up my suitcase with fresh picked berries) I settle with the Ikea or Felix kind.
2 dl Lingonberry preserve
about a teaspoon of Cali Just Chili hot sauce (or any other hot sauce)
2-3 tablespoons of fresh grated ginger
mix it all together!
We eat more Salmon than any other fish and I try to do something different every time. One of our favorite is wild caught Atlantic salmon, baked with my a blood orange ginger glaze and topped with crushed candied walnuts. A delicious sweet and spicy glaze that works well with the natural flavor of salmon.
For the glaze; I use a few tablespoons of ‘blood orange marmalade’, add at least one or more tablespoons of fresh grated ginger and top that off with a squeeze of lemon juice and some squirts of California Just Chili hot sauce.
I mix it all together and spread the glaze evenly over the lightly salted salmon cuts. To finish it off, sprinkle some crushed candied walnuts and then bake the salmon in the owen at 350 degrees F, for 10-15 minutes and it’s done!
I figure it’s time to tell the world about my love affair with this fabulous HOT SAUCE!!! Some of you Swedes are most likely grinning right now, knowing it’s sitting there untouched in your pantry since Christmas, probably thinking it’s too hot or not knowing what to do with it (exception for you Gabe).
No worries, I’ll get you all fresh ones come New Year. “California Just Chili Hot Sauce” is made locally here in San Diego by Bill and Sherry Ingram of Point Loma, a family owned business with a great concept. They have created this perfect chili sauce that doesn’t make your taste buds go all numb (unless your name is Em), it simply enhances any dish you add it to without overpowering it. Our fridge is always fully stocked!
I needed that boost of nutrient packed warm crispy veggies as I was slumping down my desk chair wondering if I missed lunch. I must have since the sun was starting to glare my screen the way it does around 2 in the afternoon if I’ve forgot to close the blinds. It had to be simple, quick and healthy and my go-to is usually; any vegetable I can find in my fridge with olive oil, herbs and Parmesan cheese for 15 minutes in the owen. I eat A WHOLE LOT of sweet potatoes and brussel sprouts, they are two constant vegetables in my fridge. Healthy, fun and oh so yummy! I added some baby broccoli, yellow peppers and heirloom tomatoes with a dash of lemon pepper and sea salt. About 12 minutes in, I tossed a handful of grated parmesan, fresh basil and micro greens on top and let it all melt together.
Parmesan makes the world go round. I served my symphony of gooey yet crispy vegetables with a few spoonfuls of peach chutney and a splash of California Just Chili Hot Sauce I freak’n love my hot sauce. Lunch time!