Two weeks ago we visited our friend Lars in Denmark who imports cava, and sells to the Danish people (lucky them!). Lucky for us we could load up the car so that we could fill up the cellar. We even had cava in the front seat. But not all of us are so lucky. Most Swedes are limited entirely to the assortment of cavas that are available at our state monopoly “systembolaget”. I wont go political, but I see that there are many producers that are not represented at Systembolaget due to the difficulty to get in. I honestly think this is a shame, and hope that the Swedes some how will get a wider selection of cava to choose from. In the mean time I can recommend vild med cava if you are planning a trip to Denmark.
Lars is not only active selling cava, but also promoting it through fairs and seminars, and this passed weekend he talked to over 1000 people _on the wine fair in Copenhagen. At his side were also Institut del cava, to let people know about the diversity of cava. During the weekend it was also possible to listen to Lars on the seminar he held on Gran reserva, which was very well visited.
I was happy to get the news from Lars that everything had been very good and that the cavas they brought to the fair had been very well received. Maybe we have the opportunity to visit the fair next year!
It is a real “fruit year” here in Sweden this year. Apples, pears and plums in such quantities so that it is impossible to take care of it all. We don’t have many fruit trees our selves but luckily for me I have a neighbour that does not use their Victoria plums, so I am free to pick as much as I want.
Yesterday I tweaked my plum marmalade receipt a bit and it turned out really really good. Of course I added the secret ingredients, cava. Here below is the very easy way to make your own. If you don’t have Victoria plums, I’m sure that other types of plums work just as fine.
Plum marmalade with Mascarós Rubor a real winning combination!
Plum Marmalade with rosé cava 1,5 kg plums 1 dl rosé cava 1 kg sugar juice from one lemon
Count the plums and rinse the fruit well.
Don’t take the pips out of the plums but put them all in a saucepan with thick bottom, together with the cava. Boil for 30 minutes. By this time the plums are all mushy and you can take all the pips out with a spoon. Count the pips so you know that you have found them all.
When all the pips are out you squeeze in the lemon juice and ad the sugar. Stir so that the sugar dissolves and let the marmalade simmer for about 55 minutes. Take the foam out with a spoon and then fill on clean jars.
Then you can get a nice sandwich as I did this morning! What we did with the rest of the cava?? We had it to sushi last night! Yummy!
We loaded up the baby in the car, took a bottle of cold Castel Sant Antoni, Cami Del Sot, and a copy of the new book, and were off!
Karin lives just outside Uppsala in a lovely house that just made me want to go home and start decorating at home. I just got so many good ideas! Anyhow…
…Karin was cooking veggie chilly, and we were nine happy people in all who gathered in the kitchen with a glass of cava before dinner. The cava we brought was much appreciated and we got the chance to talk about all the fantastic things with Penedès.
Our friends that write at Glimten i Grytan are really good food bloggers and very active in all that is food. Last weekend Karin had the Apple boys at home, taking care of all the apples in her garden, making wonderful juice, that we had to the chilly. Apparently it worked great, and the juice turned out fantastic.
If you are a customer at ICA, and get the member’s magazine “Buffé”, you can see Karin and Glimten i Grytan in this September issue.
Just before we left Karin shared some of her sourdough culture with me, so now I can bake Levain bread too!