Step into our world of colors, patterns – and flavors! Lina Huring, one of the geniuses behind Super Natural Wine Collective, crafted a set of perfect snack recipes for a wine-tasting event we hosted in collaboration with members‘ supper club, The Savory. An evening filled with tales of salty wine and easygoing conversations that flowed as freely as the wine.

Step into our world of colors, patterns – and flavors! Lina Huring, one of the geniuses behind Super Natural Wine Collective, crafted a set of perfect snack recipes for a wine-tasting event we hosted in collaboration with members‘ supper club, The Savory. An evening filled with tales of salty wine and easygoing conversations that flowed as freely as the wine.

We’re excited to share these tasty recipes with you! Please enjoy some rich and creamy Burro alle Acciughe (Anchovy Butter), Hummus with Grilled Apricots, Bird Cherry Blossom Vinegar, and Savory Preserved Lemon Sorbet. Buon appetito!

Burro alle Acciughe (Anchovy Butter)

Burro alle Acciughe (Anchovy Butter)

500 g butter, room tempered
1 jar (80 g) of anchovies, including the oil

Place the butter, the anchovies and the oil in a big bowl. Use an electric whisk or immersion blender to mix everything into a smooth and creamy butter. Serve with fresh sourdough bread or crispbread.

Bird Cherry Blossom Vinegar (Häggvinäger)

Bird Cherry Blossom Vinegar (Häggvinäger)

250 ml white balsamic vinegar

A handful of clean fresh Bird Cherry Blossom bunches (can also be done with lilacs or elderflowers which will give a very different but still pre summer flavor)

Place the blossoms in a glass jar, fill up with the vinegar until the jar is full. Seal the jar and leave in the fridge for about a week. Strain the vinegar and serve with salty crisps or on a fresh green salad.

White Hummus with Grilled Apricots

White Hummus with Grilled Apricots

Apricots

300g fresh apricots
About 2 tbsp olive oil
Salt
Pepper

Hummus

1 can of cannellini beans
1 tbsp tahini
0.5 dl olive oil (about 1/4 cup)
2 tbsp dried nettles (if available)
Rosemary, thyme
1 lemon, zest and half of the juice
Salt
Pepper

Prepare the apricots
Wash the apricots and cut them in half, removing the pits. Place them in a bowl, add olive oil, salt, and pepper, and mix well. Grill the apricots or roast them in the oven (175°C / 350°F) until they become soft and lightly browned. Let them cool down.

Make the hummus
In a bowl, combine all the ingredients for the hummus. Use a hand blender (immersion blender) to mix everything into a smooth hummus.

Assemble
Spread the hummus into a shallow serving bowl using a spoon. Top with the grilled apricots, drizzle with a bit of good olive oil, and sprinkle with flaky salt and pepper.

Salt preserved Lemons

Salt preserved Lemons

A clean big glass jar
6-8 organic lemons (preferably sicilian or home grown)
1/4 cup coarse salt

Wash the lemons thoroughly to remove any dirt or wax. Cut a cross half way through each lemon, from the top. Salt the lemons by adding about a tablespoon salt inside the cuts of each lemon. Squeeze the lemon together with your hands and place each salted lemon into a clean, sterilized glass jar. As you pack them in, press the lemons down tightly in the jar. Continue adding lemons and salt, layering them in the jar, and pressing them down firmly. The jar should be completely full.

After a couple of days, the lemons have become soft – then add more salted lemons to keep the jar fully packed. Close the jar with a tight-fitting lid and store it in a cool, dark place. Let the lemons sit for at least 3-4 weeks, or longer if you want them to develop a stronger flavor. You can keep adding lemons to the jar, or transfer to smaller jars once they are ready. You can use the whole lemon as a flavor adding agent to food and desserts. The lemons will be come very aromatic and salty, so you will just need a small amount to add interesting flavors.

Savory Preserved Lemon Sorbet

Savory Preserved Lemon Sorbet

3 organic lemons, zest and juice

500 ml water

200 g caster sugar

¼  salt preserved lemon, finely chopped
For serving: aromatic olive oil and sea salt

Pour the water, the lemon juice, rind and sugar into a saucepan, bring to a boil, stirring until the sugar has dissolved. Boil for 15 minutes, then remove from the heat. Strain the syrup and leave it to cool. Pour into an icecream-maker and add the chopped salt preserved lemon, freeze for about 20 minutes depending on your ice cream maker. If you do not have one, make granita in the freezer by pouring the syrup into a dish, stirring every 20 minutes until frozen. Serve in small portions, drizzle with olive oil and sea salt.

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Recipes by: Lina Huring

Photos by: Alva Rytterbro & Josephine Blix

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