Whipped Cranberry Porridge (The Prettiest Porridge Ever) & A Guest Post For A Cup Of Jo

Maybe you have followed me for long enough that you remember my post about Whipped Lingonberry Porridge almost a year ago as a "this-is-not-a-Valentine's-Day-recipe-although-it's-pink" thing. This time, I'm following my traditions with not being into Valentine's Day and blaming coincidence (or faith?) for me sharing a pink dish only a week before that said lovers' day. But here I am. And here it is. Whipped berry porridge - one of my most favorite breakfasts/midday snacks/Nordic fairs/berry power bowls.

As I realize that lingonberries are a Nordic (hello there Ikea!) or at least European thing, I recreated this old favorite with cranberries. Both the taste and color are almost identical to the more traditional version, so this porridge could still be seen as being highly authentic. Well, at least sans the toppings. The toppings are a modern twist on the dish. I love toppings, so I really like to add some texture and flavor to this pink breakfast bowl.

I'm also on A Cup of Jo this week sharing this porridge as part of the weekly food series. I discovered Joanna's site a couple of years ago and have been a regular reader ever since. There are always so many exciting links and reads, and I always leave feeling inspired. I especially remember this hair tutorial post (when I still had long enough hair to do awesome things like that... now all I do is this), these cute faces, and how Molly's egg-in-a-hole was a life-changing discovery. So yeah, I'm pretty excited to contribute and maybe inspire others in the same way as I have been inspired.

Hop on over to A Cup of Jo to read more about the porridge!

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Whipped Cranberry Porridge

serves 4 to 6

As I don't like to start my day with a breakfast loaded with sugar and as I want to keep some of that lovely tartness cranberries are known for, this porridge isn't very sweet. Feel free to add more sugar to taste. However, remember that the milk will balance out some of the tartness. Chilling the porridge is crucial – you won't be able to whip it probably if it's still warm. 

8 dl (3 ¼ cups) water
250 g (4 ½ dl; 2 cups) frozen (or fresh) cranberries
pinch of fine sea salt
100–150 g (1 ¼–1 ¾ dl; ½–¾ cup) granulated sugar, depending on your taste
120 g (1 ½ dl; ⅔ cup) farina (Cream of Wheat)

milk of your choice, to serve
optional: toppings of your choice


In a medium pot, combine the water and cranberries. Bring to a boil and boil for 10 to 15 minutes.

Add the salt and sugar. Gradually whisk in the farina. Depending on how long your farina needs to be cooked, let simmer for 5 to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.

Serve at room temperature or cold with milk and toppings of your choice.

The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.

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Related posts

Korvapuusti – Finnish Cinnamon Rolls

Last Saturday, I woke up realizing it was National Cinnamon Roll Day, and I didn't have anything planned. "Oh crap", I repeated to myself like some sort of mantra. As I had to go to work that day, I decided to devote the next day to baking those traditional sweet treats. They're the ultimate Nordic baked good, and our love for them is deep and true, endless like the Nordic winter nights. Or winters in general.

We all know that the days are getting colder now. First comes the rain, then the snow. Therefore, we all need some cinnamon rolls in our lives. They make it all so much more bearable.

I think cinnamon rolls are not without reason one of the most loved baked goods in the world. While they're topped with icing all over North America, here in Scandinavia we skip the icing and sprinkle pearl sugar on top. Lots of it. Furthermore, we use the traditional cardamom-spiced yeast dough that is also used to make pulla, as we call them in Finland, or bulle, as they're called in Sweden. Here in the north, cinnamon rolls are the ultimate baked good that can be found at every café. That's also how you're supposed to eat them; alongside a big cup of coffee. However, I think they're also great with a glass of cold milk, especially when they're still warm. You can, of course, also enjoy them with a cup of tea; after all, it's your choice, your moment of comfort.

Cinnamon rolls are actually called korvapuusti here in Finland which can be translated as slapped ears. I have no idea where this slightly violent name comes from; I tried to do some research on it but without success. However, the name has been around since the late 1800's. Very mysterious indeed. But I like it; I like food with funny names.

Although the dough and filling are the same in both Finland and Sweden, the shape is unique to Finland. For me, this is the one and only cinnamon roll shape. It's a bit like with pasta; theoretically they all should taste the same no matter the shape but in reality, well, they definitely don't.

I even made a GIF (my very first one!) to show you how to shape proper korvapuustis. See? Easy! And it's definitely lots of fun to poke once finger into dough. Truth.

A few notes on the recipe: For the best result, make sure that all your ingredients are at room temperature. I recommend using bread flour, but this recipe will work with all-purpose flour as well. Just substitute the flour by weight, not volume (although, you'll notice when the dough is ready as it'll come clean off the sides of the bowl). Pearl sugar is obligatory; remember to be generous with it. You can certainly adapt the filling to your liking by adding more or less sugar. I like mine not overly sweet, but I've seen recipes that use up to 2 ½ dl / 1 cup of granulated sugar (basically almost three times as much as my recipe calls for) for the same amount of rolls. You can leave the egg out and, furthermore, substitute the milk with water should you follow a special diet. However, as you can imagine, the most delicious and flavorful result is made with eggs and milk.

So next time you plan to make cinnamon rolls, why not try this Nordic variety? I hope you do.

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Korvapuusti – Finnish Cinnamon Rolls

makes around 30 rolls
 

5 dl (2 cups + 2 tbsp) lukewarm milk (preferably whole milk)
50 g fresh yeast (or alternatively 16 g / 1 tbsp + 2 tsp instant active dry yeast)
180 g (2 dl; ¾ cup + 2 tbsp) granulated sugar
1 ½ tsp fine sea salt
1 tbsp + 1 tsp ground cardamom (preferably freshly ground)
1 egg
about 1 kg (15 dl; 6 ½ cups) bread flour
170 g (1 ½ sticks) unsalted butter, at room temperature

for the filling
150 g (1 ⅓ sticks) soft butter
6 tbsp granulated sugar
1 tbsp + 2 tsp cinnamon

for the egg wash
1 egg

pearl sugar, to sprinkle
 

To make the dough
In a large mixing bowl (you can make the dough by hand, like me, or in a stand mixer), combine the lukewarm milk and crumbled yeast. [If using instant active dry yeast, skip this step. Combine the yeast with some flour and add to the warm, 42°C / 108°F, milk mixture before adding the rest of the flour.] Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn't stick to your hand.

Don't overwork the dough or you'll end up with hard rolls, not soft as we want them to be. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until double in size.

Meanwhile, mix together the butter, sugar, and cinnamon for the filling. Set aside.

To shape and bake the rolls
Line four baking sheets with parchment paper.

Punch down the dough and divide into two equally sized portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread half of the filling evenly on top. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut into 15 cylinders and press each point tightly into the center with your index finger. 

Place the shaped cinnamon rolls on the baking sheets, spacing them about 5 cm / 2" apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they're double in size. Repeat with the second batch.

Meanwhile, preheat the oven to 225°C (435°F).

For the egg wash, lightly whisk the egg. Before baking, brush each roll with the egg wash and sprinkle generously with pearl sugar. Bake the rolls on the middle rack for 10 – 15 minutes, or until golden to dark brown in color. When the rolls are done, the bottoms will most probably be dark brown in color; this is totally normal and typical for Nordic cardamom-spiced sweetbread. Repeat with the other sheets of rolls.

The cinnamon rolls are best eaten while still slightly warm or on the same day. However, you can freeze them once baked and warm them up when ready to serve.

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Related Posts

Finnish Christmas Date Bundt Cake with Whiskey

Do you know Mr. Stress? That little guy who messes around with your head? Makes you forget things and appointments, makes you anxious, and well, drives you crazy. When I walk along the city streets and look around I notice that Mr. Stress has invited himself into many heads. Short tempers, nervous tapping with feets, checking the smartphone every 30 seconds, where's that damn to-do list!?!, and I wonder what my credit limit is?

Relax, everyone. Please. I may not be the best one to tell people to relax as I often am the one finding herself under massive pressure. Need to do this, need to remember that. Oh, I don't have my planner with me so basically I'm screwed.

But hey, isn't Christmas supposed to be a time to relax and find your inner peace? I don't think Mr. Stress should be a part of it.

So let's calm down. Breathe. Take a cup of tea (or coffee). Eat that cookie. Listen to good music. And if you feel like it make this bundt cake.

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Date Bundt Cake with Whiskey

makes one regular bundt cake or two small ones
slightly adapted from Juhana Paturi, AL 05.12.2013

This is a slightly more modern version of the traditional Finnish Christmas treat. A date bunt cake can be found in almost any Finnish family during the Christmas holidays. It's served with mulled wine or a cup of strong coffee. It has to be made in advance so its flavors develop properly. Therefore, it's the ideal no-stress cake. The cake is at its best after one week but can easily be stored for longer.

200 g (7 oz) fresh dates, pitted & quartered
50 g (2 oz) raisins
whiskey

150 g (5.3 oz) salted butter, at room temperature
2 dl (175 g; 0.8 cups; 6.2 oz) granulated sugar 
1 dl (90 g; 0.4 cups; 3.2 oz) packed brown sugar (farinsocker)
3 eggs (M)
2,5 dl (170 g; 1 cup; 6 oz) almonds, finely chopped
4,5 dl (270 g; 1.9 cups; 9.5 oz) all-purpose flour
1 tsp vanilla sugar (I always use homemade)
2 tsp baking powder
2 dl (0.8 cups) heavy cream

powdered sugar, for decorating


In a small bowl, soak the dates and raisins in whiskey for at least 6 hours or overnight. Make sure that they are fully covered by the whiskey.

Preheat oven to 175°C (350°F). Grease and flour the bundt cake pan(s).

In a bowl, combine the dry ingredients. Set aside. Drain the soaked dates and raisins, reserving the soaking whiskey for later. Set both aside.

In a bowl of a stand mixer, whisk the butter and both sugars until light and fluffy. Add the eggs one at a time. Stir in about half of the dry ingredients. Then stir in the remaining dry ingredients alternating with the cream. Add the soaked dates and raisins.

Pour the batter into the prepared bundt pan(s). Bake on the middle oven rack for 1 hour, or until a toothpick comes out clean. Allow the cake to cool for a few minutes before releasing.

Measure your soaking whiskey. You should end up with 1 dl (0.4 cups) of it. Add hot honey water if needed. I added 0,25 dl hot water with 1 tsp honey.

Pour the whiskey over the still warm cake(s).

Let the cake(s) cool down before wrapping them in aluminium foil. Store in a cool place ideally for at least one week.

Before serving, dust with powdered sugar.

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