Well you had to know the next international pick was going to be a good one. Miss A is up to bat after all. Some of you may remember that last time she took us to the country of Uzbekistan which turned out to be quite delicious. So where did she take us this time? Greenland! And I have to say, she’s quite excited about it.
Now after my initial research, it became clear that this was going to be challenging. If you’ve ever searched for recipes from Greenland, they’re really few and far between. Especially when you don’t have access to Caribou (the meat – not the coffee). We did learn that Greenlandic cuisine is traditionally based on a variety of proteins including game, birds, fish and marine animals. It is also heavily influenced by Danish and Canadian cuisines. For tonight, however, we let Miss A pick our first recipe which we found on the Rachel Cotterill blog, called Kalaallit Kaagiat (or Greenlandic Cake).
Now I was just hopeful it wouldn’t disappoint her like the last “cake” did, but with ingredients like sugar, raisins and butter we were off to a better start.
Now for those of you that don’t know, I attempted bread making last summer. I had a few successes, but mostly many, many misses. Bread making (like frosting cakes and cupcakes) requires a great deal of patience which I often reserve for other things. So when I saw this loaf come out of the oven I seriously almost started jumping up and down. It worked!
Maybe it was Miss A’s expert kneading, Courtney’s Amish Country Bread which inspired me to get back into the game a few weeks ago, or just a simple bit of luck, but this bread looked darn good if I do say so myself. Once it cooled we dusted it with a bit of confectioner’s sugar mixed with some cardamom and then sliced some “cake” style.
And not only did this bread look good – it tasted good too! It’s definitely a sweet bread; in fact, very similar to the Hawaiian rolls we used in our last French toast. It can easily be served as a snack, at breakfast or as a side dish.
As for our spoon ratings, Mike, Miss A and I came in with the highest possible vote of 4 spoons. Mr. N says he’s only going to give it 3 spoons because it’s not his favorite bread, but it’s really good. (He has since asked for this bread daily and is never satisfied with one serving…hmmm. )
So if you find that bread is challenging, I’d recommend giving this one a shot. And if you have a three-year old on hand to manage all the kneading – even better! Have a great weekend everyone and we’ll be back Monday with our first Greenlandic main course dish. Cheers!
Print this recipe: Kalaallit Kaagiat