We love cloudberries. Those delicious little wild Arctic berries. They look like over-plump orange raspberries – but the taste is unlike any other berry on the planet. Very tart and full of vitamin C.
Cloudberries grow in the wild and are notoriously hard to cultivate. The season is less than three weeks – and as the berries grow on long stalks, they are also hard to pick. No wonder that frozen cloudberries can fetch up to £40 a kilo – more, if fresh. Most berries burst at picking, so loads are made into jam.
Cloudberry jam is expensive – but we don’t use it on toast, we use it with desserts or cheese – and we don’t use a lot, as it is very rich. Always look for cloudberry with a high berry content (some places sell substandard sugar-filled jam at a cheaper price, but its worth going for a good brand, such as Onos and Felix – even better, pick up some homemade jams if you are ever in the Northern parts of Scandinavia (local village shops often sell these).
We know this forager called Karl-Gunnar. In the winter he hunts Elks (moose) on his land – and in the summer he forages cloudberries in his massive forest. The early autumn is reserved for mushrooms. There is no point in you asking Karl-Gunnar where his cloudberry patches are because he’ll never tell you. Real foragers never tell. Anyway, Karl-Gunnar picked a huge bag of berries for me last year and brought over – and I froze them. I’ve been enjoying cloudberries through the winter and summer and now I’m running out. Good job it is the start of the season again.
A few days ago, I made a baked cheesecake – NY style. I do love a good baked cheesecake. Sometimes, I add the sour cream in the mixture, sometimes, on top – for this one, I decided to combine it and make the filling extra rich. There is something extremely satisfying about a baked cheesecake – it is creamy, dense and smooth all at the same time.
I sued half and half ‘Nice’ biscuits and ‘Pepperkakor’ – but any good biscuit will do for the base. I suggest hobnobs if you can get them or a combination of Nice biscuits and something plainer, like Digestives.
For this, you need a 22cm spring form, quite a bit of tin foil and a larger oven tray that the 22cm spring form can fit into.
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