Chanterelle, Fig, and Blue Cheese Salad in The Norwegian American

Chanterelle, Fig, and Blue Cheese Salad

It was some years ago when I realized I loved September. I don’t think I had actually thought about it until I was an adult, but Septembers have been peppered with sweetness throughout my entire life. Some people gravitate toward the warmest months, while others among us lean into the slower, calmer time, the quieting into autumn. September, to me, means a new school year (oh how I loved this time of year when I was a student!), shopping for pencils and notebooks, gentle breezes rustling a symphony of newly-colored leaves, and my wedding anniversary. It alternates between blue skies and rain showers, flip flops and a mental note to start wearing my boots. September exists in a place in between–neither summer nor fall, warm nor cold, entirely rainy nor dry.

The salad we’re talking about today reflects that transitional nature. Its very ingredient list celebrates a slight window of time in which figs and chanterelles mingle in season, those sensual bites of fruit nestled among forest gold. I created this chanterelle, fig, and blue cheese salad in September a few years ago and am sharing it this week in The Norwegian American. The produce itself is luscious enough on its own, and a scattering of blue cheese crumbles elevates it to something extra special. It’s substantial enough to be a light meal in itself, perhaps with a little protein on the side if you’re so inclined. Head on over to The Norwegian American for the recipe. I hope you’ll give it a try!

Chanterelle, Fig, and Blue Cheese Salad

 

Chanterelle, Fig, and Blue Cheese Salad

 

Chanterelle, Fig, and Blue Cheese Salad

Cardamom-scented Fastelavnsboller (Semlor) with almond and cream

Fastelavnsboller

I don’t think I’ll ever tire of the scent of cardamom filling the house when baking boller. These plump Norwegian buns with the slightest touch of sweetness need nothing–aside from perhaps a smear of butter—to make them a treat any time of the year. But during Shrovetide of Fastelavn, the time leading up to Lent, these fluffy buns get stuffed with rich almond filling and clouds of whipped cream, transforming them into the over-the-top delicacies known as Fastelavnsboller in Norway and Semlor in Sweden. I’m sharing my recipe over at The Norwegian American this week–find the recipe here!

Fastelavnsboller

Fastelavnsboller

Fastelavnsboller

Fastelavnsboller

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