Day-old bread is sliced and moistened in milk and/or cream, then sprinkled with sugar and cinnamon before being slowly baked in a low-temperature oven. This is the simple formula; every Scandinavian who makes this traditional toast or “cinnamon rusks” has his or her own technique. Cinnamon toast is a popular accompaniment to coffee. Scandinavian coffee is typically brewed “strong” using light-to-medium roasted beans. My Swedish grandparents had this traditional combination of cinnamon toast (kanelskorpor) and coffee every morning, though they did not make it themselves as I do. I sometimes use home-made brioche loaf for this purpose, as it produces a very light cinnamon toast or kanelskorpor.
©M-J de Mesterton
|Starbucks’ Blonde Willow Coffee: Do Not Confuse Light Roast with Weak Cup!
Fresh-tasting and robust, Starbucks’ new Blonde Roast is coffee the way it tasted in the United States and Scandinavia before the dark-roast craze made everyone forget…. Yes, there is a good, old-fashioned coffee available in the ubiquitous Starbucks cafés, and you can take home a bag of the ground beans and brew it to your desired strength. My Scandinavian mother-in-law brought me this bag of Starbucks Blonde Willow Blend ground coffee recently, and as I made it for dessert in our French press, we passed it round the table so that we could breathe-in its lovely aroma. Usually, coffee smells better than it tastes, but not in this case–this new offering, which I brewed using two tablespoons per cup because we Scandinavians prefer it strongly-brewed–tastes delightful (many who patronise Starbucks confuse strongly-brewed with darkly-roasted, and they are two vastly different things).
©Jeanne “M-J” de Mesterton