Wild Ramp & Kale Pesto


It’s spring in Minnesota! I know that because I found ramps in the produce section at my co-op this morning. It was such a long winter that when I saw them I wanted to yell out “YES!” But I didn’t. Instead I put two bunches of them into my cart.

We already had our weekend menu planned, and so I decided to make a batch of pesto to freeze for later. (No doubt I will go back for more ramps later this week to make another batch of fresh pesto for immediate consumption.)

My version of pesto is different than the traditional version. I don’t add cheese & nuts are also optional. Cheese can always be added on top of your bowl of pasta if you’d like. However I find the flavor of the pesto to be rich & delicious without the cheese, and so a little $$ is saved by leaving it out. I don’t always add nuts, and when I do I vary the type of nut that I use. Try it with almonds, walnuts, cashews, or pine nuts. (Or any other nut you prefer.)

Note: The stated amounts in the ingredients below are all variable. Adjust the amount of oil up or down until you have the consistency you’d like. There is no magic formula here!

2 bunches ramps
1 small bunch kale
2 cloves garlic
1 tsp salt
3/4 cup almonds (or any nut you’d like)
about 3/4 cup extra virgin olive oil (You can also use a small amount of flax oil for added nutrition)

1. If you have a Vitamix (or other high-powered blender), then simple put all of the ingredients except for the oil into the blender jar. If you don’t have a high-powered blender then finely chop the garlic before adding it to your blender.

2. Add about half of the oil on top and blend, pushing the ingredients down as needed. Now add the rest of the oil, stopping when you have the consistency you’d like. Taste for salt and adjust if necessary. You can also add more garlic if you are so moved. I like a lot of garlic. Pesto isn’t known for its subtlety, right?

3. If you are going to freeze the pesto for later use, using an ice cube tray is an easy way to have nice portions for a bowl or two of pasta at a time. If you are going to store it fresh in the fridge add a thin layer olive oil on top to keep the pesto bright green.

4. If you have lots of leftover pesto in the bottom of the blender jar I’d suggest dropping some hot pasta in the jar and gently scooping up the pesto with the pasta. This is the “cook’s snack”. You deserve it!


Homemade Organic Deodorant with Lavender and Tea Tree Oil

Homemade Organic Deodorant with Lavender and Tea Tree Oil

Do you cringe when you look at the ingredients list on your deodorant bottle? Do you even know what some of those ingredients are? Even the most “natural” deodorants sometimes have ingredients whose names I cannot pronounce. This recipe has just 8 ingredients, and I found them all at my food co-op. (The plastic deodorant tubes are available at Amazon.)

I have a growing collection of essential oils and have been looking for ways to use them. Last week I made homemade lip balm with peppermint oil, and was pleased with the results. I was surprised at how simple it was to make. This deodorant recipe is also quick and simple to make. Not very messy either! I had it cleaned up in no time.

I will be curious to see how well this version holds up. One critique of homemade deodorants is that they get too soft at room temperature. After viewing many different versions of the basic formula I improvised from what I found by using coconut butter (instead of coconut oil) and adding beeswax. They should help keep it in solid form. I also use a little more essential oil than you will find in other recipes. The tea tree oil is an antimicrobial and lavender adds a nice scent. You can, of course, experiment with your own favorite oils. (To make a more “manly” deodorant use only the tea tree oil, and omit the lavender.)

4 Tablespoons organic shea butter
5 Tablespoons organic coconut butter (manna)
1 Tablespoon organic coconut oil
2 Tablespoons organic beeswax

6 Tablespoons organic, aluminum free baking soda
4 Tablespoons organic arrowroot powder
20 – 30 drops organic tea tree oil
20 – 30 drops organic lavender oil


1. Put a pot with about 3 – 4 inches of water in it on the stove and bring to a simmer. While the water is heating, find a heat-proof bowl that you will be able to set on top of the pot to create a double boiler.

2. Put the first four ingredients in the bowl and set over the simmering water. When the ingredients have mostly melted give them a good stir to blend them together.


3. Turn the burner off, but leave the bowl over the hot water. Add the rest of the ingredients to the bowl and stir to combine well. Make sure the baking soda and the arrowroot powder dissolve into the liquid.

4. Now remove the bowl from on top of the pot and wipe the bottom of the bowl dry with a towel. (This will keep any water from dripping into your deodorant tubes. Let the mixture begin to cool, until it begins to thicken.

5. Pour the thickened mixture into three deodorant tubes. As they begin to solidify you may be able to pour a little more of the mixture on top. (Or simply put any remaining into a small container and store in the fridge. You can melt this down later to “refill” one of your tubes.)

6. Let the deodorant tubes solidify for several hours. I put them in the fridge to harden. You can keep them in the fridge so they stay very solid, or keep them at room temperature, but they will be a bit softer than what you may be accustomed to.

7. Enjoy your chemical free, organic deodorant!

Superfood Smoothie

Into the Vitamix layer the following:

1 -2 bananas (frozen or fresh)
A good squirt of flax seed oil
A small handful of hemp seed
One half (12-oz) bag of frozen organic blueberries
2 – 3 Tbsp of winter squash or sweet potato puree
1/3 cup full fat, grass fed yogurt (I use Finnish viili, a mesophilic yogurt)
1 scoop unflavored whey protein
Agave syrup to taste (or not at all)
2 mandarin oranges, peeled
One half (12-oz) bag of frozen organic mango chunks
Optional: greens such as spinach, kale, chard or collards
Orange juice and/or water (I nearly fill the blender with liquid after packing in the other ingredients)

Blend everything together in the Vitamix and then pour into three Khordz Handmade Mugs mugs (or the glassware of your choice). If you haven’t heard of these gorgeous canning jar mugs, you can find them here: http://khordz.bigcartel.com



Peeling Hard-Boiled Eggs: The Easy Way

Our household loves hard-boiled eggs but hates peeling them. I suspect we aren’t alone. I wanted to share this YouTube video, “How to Peel a Hard-Boiled Egg Without Peeling.” It actually works! (I don’t know about you, but I wasn’t nearly as impressed with that Pinterest item on baking your eggs in cupcake tins.) The trick to hassle-free peeling is to add some baking soda to the water that you boil the eggs in. But be careful when you add the baking soda, add it slowly, otherwise if your pot is too shallow the water may boil over.

How to Peel Hard-Boiled Eggs Without Peeling, by Tim Ferriss

We didn’t need to do the blowing part because the shells practically fell off the eggs. However I did save one egg and tried the blowing trick just for fun. It does indeed work.

Happy egg eating!


Bean and Sausage Cassoulet, Minnesota Style


You know how Friday happens and your fridge is full of tidbits from a week of cooking? Well, that’s how this dish happened. I had some tomato sauce left from making a lasagna earlier in the week, some frozen bits of cooked sausage from a local farm in the freezer that were left from an earlier meal, some cannellini beans I had sitting in a canning jar, some leftover diced potatoes, a wee bit of leftover chicken stock (made from my friend Lynn Sue’s lovely chickens), and a package of kale (which normally goes into our breakfast smoothies). All of that put together sounds like a cassoulet to me!


2 potatoes, peel and diced small
3 – 6 slices of bacon
1/2 tsp. chili pepper flakes (more if you want good heat)
2 – 3 links of sausage (your favorite kind, I had pork brat-style sausage from a local farm), cooked and sliced into half moons
1 to 2 cups of cooked beans, again whatever kind you happen to prefer. I had cannellini beans and will use my Bossy Acres hand-harvested beans next time (see picture below)
1/2 to 3/4 cup chicken stock (or use some of the cooking liquid from the beans)
2 cloves garlic, peeled and finely diced
Baby kale (or chopped clean, fresh kale), as much or as little as you like
1/2 cup to 3/4 cup tomato sauce or diced tomatoes (canned or fresh)


1. In a large hot wok (or Lodge cast iron pan) put in potatoes and about 1 cup of hot water with about a teaspoon of sea salt. Cover and let steam/boil for about 4 minutes. Cook until the potatoes can be pierced with a fork, the length of time will depend on how large the potato pieces are. When done steaming drain the potatoes and set aside.
2. Wash out the wok and dry it. Now cook the bacon in the wok. When cooked through remove the bacon slices, set aside, and cut into smaller pieces once the slices have cooled and crisped up slightly. Leave the hot bacon fat in the wok.
3. Add the diced and drained potatoes into the bacon fat and sprinkle the hot chili flakes on top of the potatoes. Give it all a good stir to coat the potatoes with the bacon fat.
4. Now add the sliced sausage and stir it around to begin to heat the sausage.
5. After a minute or two stir in the beans. Then add the chicken stock (or bean liquid) and the diced garlic. Put a lid on the pan and let the liquid and garlic heat together.
6. Take the lid off the pan and throw on big handfuls of kale. Use as little or as much as you’d like. Pour the tomato sauce (or diced tomatoes) on top of the kale and put the lid back on the pan. Let it be for a minute or two, just enough time to let the kale begin to wilt.
7. Now stir the whole dish together and put the lid on and let it heat through just another minute or so. Then taste and add cracked pepper and salt (if desired). Enjoy!

Next time I’ll use these beans, which came from Bossy Acres, the awesome CSA I belong to.

Leeks: How to use the whole thing

A rather large bag of leeks came with the fall storage share from our CSA. They were left a little “muddy” so that they would stay fresh longer. For a long time I shied away from leeks because I wasn’t quite sure how to use them. I thought I’d share what I’ve come up with to use nearly the entire plant:

1.) Cut the bottom portion (the white part) and store them in the fridge in the onion drawer. They can be used in anything that you would use onions for. Clean them very thoroughly just before using.

2.) From the remaining stalks, pull away the slightly browned and softened outer portions and take them out to the compost bin.

3.) What remains are a LOT of green stalks. Think “STALKS = STOCK”. That’s right, wash them very carefully by separating each layer and rinsing completely. Put them into a plastic bag and freeze whatever part will not be used within a few days. Use a little or a lot in the stock pot or slow cooker when making broth, depending on how much leek flavor you would like in your broth.


Here are some leek stalks floating on top of my chicken bone broth.

This broth has the following in it: chicken wings and drumsticks, leek stalks, a small head of garlic cut through the middle to expose the cloves, one carrot, a bay leaf salt & pepper. I find that local, organic chickens impart a much better flavor than the factory-farmed chickens that are found in the big box grocery stores. And the more bones, the better!

Beans & Greens & Other Good Things


Beans are wonderful things. I could eat them every day. Every color. This approach to preparing them isn’t so much a recipe as it is a guide – with limitless possibilities. Play with whatever flavor combination sounds good to you. Use whatever meat or other protein leftovers you have on hand. Change it up as the seasons (and vegetables) change. The non-negotiable items in this dish (for me) are the beans, a green (or two) of some type and garlic. Everything else just adds to the party.

Ingredients (Amounts of each are “negotiable”):

* 2 to 3 cups cooked beans, whichever kind you love: Pintos, black beans, cannellini beans, or check out RanchoGordo.com for other inspirations. Set aside up to 1 cup of the bean broth to use as needed. (Note: if you are using canned beans, perhaps use chicken or vegetable stock instead)
* 2 cups of washed and roughly chopped kale, spinach, collards, rainbow chard, or whatever green you have on hand (I used kale and shiso leaves.)
* 1 or 2 leeks, white and light green parts, cleaned and chopped
* 1 or 2 cloves garlic
* 1 cob of corn (if in season), kernels sliced off the cob and set aside
* About 1/2 to 1 cup of other veggies (whatever is in season): I used a half dozen tomatillos (chopped) & a few baby carrots (chopped). Other ideas: bell peppers, celery, brussels sprouts, hot chili pepper — peak into your fridge’s veggie drawer.
* 1 – 2 oz of very finely diced Spanish chorizo. Chorizo has lots of flavor, so just a little is needed to add a lot of flavor. (This is a bean dish, not a sausage dish.) If you don’t consume meat, try soyrizo. Or if you have other leftover meat on hand use that — italian sausage, bratwurst, leftover steak, chicken, bacon or a pork chop. Or use no meat at all.


1.) Start with about 1 Tbsp butter and 1 Tbsp olive oil in a skillet on low heat. Add the leeks and let them soften as long as you have patience for. (5 minutes? 10 minutes?)
2.) Now add in any “hard” vegetables (such as carrots or other root veggies) you are using and let them soften. If you need more moisture in the pan add a little more oil or butter.
3.) Now add the garlic and the finely diced chorizo. The chorizo’s fat will start to render and will give flavor to the vegetables.
4.) Add the beans and let them warm up in the skillet. Then put in the greens and some of the bean broth (or stock). Place the lid on the skillet and let the greens wilt for a minute or two.
5.) Take the lid off and stir in the corn kernels (if using) and add a little more broth (or stock) to the pan. Put the lid back on and let the corn cook for just a few minutes.
6.) Taste. Does it need a little salt or pepper? How about some cumin? A little chili sauce or hot chili powder? Maybe a splash of red wine vinegar? Or maybe a squeeze of fresh lime? If it already tastes good to you, stop right there — you are done!

A wide, shallow bowl makes a good vessel for enjoying this dish. It’s even better with a fried egg on top. That’s true no matter what meal of the day you happen to be on. Some diced avocado sprinkled with salt would be delicious as well. Or some cherry tomatoes sliced in half and sprinkled on top. Or some cilantro. A lot of cilantro. Please share in the comments below what your special flavor combination is.

Asian Inspired Kraut


Recently I’ve been very inspired by all of the possibilities of using natural fermentation to preserve and enhance vegetables. My fridge often looks likes someone’s over-stuffed closet. Some people over indulge with shoes and designer clothing, but apparently I do that with fresh vegetables. This is particularly true this time of year when my garden starts to produce, the CSA I belong to sends home gorgeous boxes full of produce AND the local farmer’s markets call to me each weekend. Fermentation is one way I use all of the veggie abundance.

Today I made this asian-inspired kraut. There really isn’t a recipe in the traditional sense, but here are the ingredients and how I put it together:


Cabbage (I used three small to medium heads to fill a 1 1/2 litre fermentation jar)
Sea salt (I used 2 1/2 Tbsp, but I’ve ready about using more and using less elsewhere)
Kale, as much or as little as you’d like (I used perhaps a cupful of julienned kale, as I had some from the garden)
Lemongrass, about one stalk
Galangal or fresh ginger, again it depends on your tastebuds but I used about a piece the size of my thumb
Hot pepper, I used two serranos and one jalapeno from my garden (use more if you like it hot)


Note: The amount of each ingredient isn’t set in stone. Also, you can substitute other flavors depending on your taste preference and what you have on hand. Just cabbage and sea salt will make a wonderful sauerkraut in its “purest” form.

1. Slice up the cabbage as thinly as you’d like. Put it into a non-metallic bowl and sprinkle with salt as you go. When all of the cabbage is sliced add the remaining salt on top and press the cabbage down into the bowl. Set a plate on top and let it sit a few hours. This will help to start pull the water out of the cabbage.

2. Come back to the cabbage later and then take a good 10 minutes to roughly “massage” the cabbage with both hands. Really work the cabbage with your hands, giving it a good squeeze. Think about the roughest massage you’ve ever had, really work out those hands in that cabbage. This brings out the juices in the cabbage and will result in a crispier kraut when it is finished.

3. Now add in everything else you are using and continue to mix it and squeeze it with your hands.

4. Pack the kraut into a Pickl-It jar, or into a canning jar that you can fit with a lid that has an airlock. Really push the kraut mixture down into the jar. Leave an extra few inches free at the top. Stop about 2 inches before the shoulder of the jar. The kraut will swell the first few days, so it needs some head room.

5. Push the kraut down into the jar, and you should see juices coming up over the top of the cabbage mixtures. I add a small cabbage leave on top and then use a glass weight to hold the cabbage down. If the kraut mixture doesn’t get submerged after sitting in the jar for a few hours open it up and pour a small amount of salty water on top until it just covers the cabbage.

6. Now put on your airlock. You want gasses to escape, but don’t want oxygen to get into the jar. (Oxygen will mean mold.) If you aren’t sure about what an airlock is, you can read about Pick It jars here or about alternative airlock methods here. There are also some beautiful traditional kraut crocks available online (I recommend Etsy), but they don’t come cheap.  Check them out here.

7. Here is the hard part: put it in a dark place (or cover with a dark towel) and WAIT. I taste mine after about 3 weeks, and I usually let it sit out at least 4 or 5 weeks before I put it into smaller jars in the fridge. Go by your own tastebuds. If it is strong enough for you, then it is ready. It will keep a very long time in the fridge. It will continue to ferment very slowly. The only time to be alarmed is if you notice your kraut has fuzzy mold.

8. Enjoy your delicious kraut and all of the healthy probiotics you have created!


Kale, Parsley & Mint Pesto

It’s going to be spring soon, right?  (If you are in Minnesota you are painfully aware that it is May 3rd and snowing.  I hope wherever you are that snow is already a distant memory.)  With that hope of spring & summer I am looking forward to greens and fresh herbs from the garden.  I created this pesto to help me ignore the white stuff outside my window:

Kale Mint Parsley Pesto

Kale, Mint & Parsley Pesto


  • ½ cup – ¾ cup sliced almonds, toasted & cooled (or whichever nut you prefer)
  • ¾ tsp. to 1 tsp. salt
  • 2 cloves garlic
  • Two “fistfuls” of parsley, washed and dried
  • 1 “fistful” of mint, leaves only, washed & dried
  • lacinato kale (or whatever kind you have available), 1 bunch (I did set aside 3 or 4   leaves for a green smoothie)
  • 2 Tbsp coconut oil or flax oil (or use more olive oil)
  • Approximately ½ cup extra virgin olive oil


In a small sauté pan toast the almonds and set aside to cool.

Put three-quarters teaspoon (3/4 tsp.) salt, the garlic, and one fistful of the parsley into a food processor and process together.  Scrape down the sides a few times if necessary.  Then add the cooled almonds and process again.

Now add the remaining parsley and the mint and process once more.  Keep scraping down the sides of the bowl as you process ingredients together.  Finally add the kale and process.

Add in the coconut oil (or flax oil), if using along with about ¼ cup of the olive oil.  Process again and scrape down the sides of the bowl.  Taste.  Adjust the salt if you feel you need more.  If you like the consistency you can stop here.  If you’d like the pesto to be more liquid add more olive oil until you reach the consistency you prefer.

Note:  I don’t care for cheese in my pesto.  But if you do like cheese you can add some shredded parmesan to the recipe, about one-quarter to one-half cup of cheese.  Also, you can use another type of greens (such as spinach, chard, or collard greens) in place of the kale.  That goes for the herbs too.  Feel free to use whichever combination of herbs you like best.  If you have more pesto than you can consume, pesto freezes wonderfully in ice cube trays.  Store the cubes in a Ziploc bag and remove a few for a quick meal later on.  Just remember to label the bag with what you put in your pesto.  I always forget to do that and then have “mystery pesto” meals.

Serving Suggestions:

  • Add this pesto to hot pasta.  I like it with spaghetti and penne noodles.
  • Spread a thin layer of the pesto onto hot, toasted baguette slices and top with shrimp or roast beef.  I enjoyed it with some cold, shredded bison roast (much like roast beef) and it made a very nice lunch.
  • Use it along with hummus to make a Mediterranean dip, a great party appetizer.  You can find a recipe for that here.


Mämmi: A traditional Easter dessert from Finland

Mammi 304

 [To skip straight to the recipe simply scroll down to the bottom of the page.]

Mämmi is a Finnish pudding-like dessert, served primarily during the Easter season, that is truly one of a kind.   My 12 year old daughter said that the thick brown substance (made with dark rye flour and sorghum syrup or molasses) “tastes confusing,” but she liked it.  She kept asking for another bite from my bowl.  This dish has been around since at least the 17th century.  (Read more about that here.)

While baking, it fills the house with an aromatherapy of something sweet, malty, and orange.  The top skin is a little rubbery, but the middle is creamy when well prepared.  It is topped with dainty white powdered sugar and floats in as much cream as you dare to use.  The first bite is cloyingly sweet, but then the mouth tastes something grainy and unfamiliar.  It is an acquired taste.  But please be aware — you may find yourself wandering back to the fridge for just one more bite.  Repeatedly.

I first tasted mämmi when I was an undergraduate student in Finland (more years ago than I like to admit).  My host family introduced me to it during the Easter season.  It came from the grocery store in a cardboard container with a see-through plastic top.  The cardboard was printed to look like birch bark, which is the way mämmi was traditionally served.  Serving it in birch bark containers is no longer allowed in Finland, as stripping the bark from the tree can kill it.  I must admit I really didn’t think I liked mämmi when I first tried it, but then I couldn’t stop going back for just one more taste.  Finally, I had to admit I rather liked it.  Every year around this time I find myself thinking about mämmi and about the kindness of my host family for taking me in and introducing me to so many traditional Finnish foods.

I’d like to say “thank you” (kiitos!) to Beatrice Ojakangas for giving permission to use the mämmi recipe from her cookbook, The Finnish Cookbook.  This book is treasure in our household.  It has guided me through any Finnish recipe that I didn’t learn from my mother or grandmother.  The Finnish Cookbook was first published in 1964 and is in its 38th printing — how’s that for a classic?  (You can find it here on Amazon.)103 Mammi

One final note before I get to the recipe….  about sorghum syrup.  Beatrice’s recipe calls for sorghum syrup or dark molasses.  Either one will result in a very similar flavor for the dish.  I happened to find sorghum syrup on the shelf in my food co-op, so I bought it out of curiosity.  The brand I purchased is from Wisconsin, from Wittgreve’s Rolling Meadows Sorghum Mill.  After doing a little online research about sorghum (and the production of sorghum syrup) I highly recommend reading this story about Wittgreve’s operation.  Prior to WWII there were over 20 million gallons of sorghum syrup produced in the U.S., but due to the loss of farm labor after the war (and the abundance of cheap sugar), its production fell off drastically.  Today there are less than 1 million gallons produced annually.  If you are lucky enough to find it, give it a try!105 Mammi

Now, to the recipe….  (scroll down past the pictures if you just want the written recipe):

Start by setting out your ingredients.  There aren’t many!104 Mammi

Measure out one cup of rye flour and set next to the stove top by your pan.  Then wash, dry and grate the peel of one orange.  106 Mammi

It will look like this: 107 Mammi

Heat the water, salt and sorghum syrup (or molasses) in a pan. 108 Mammi

Whisk in about 1/4 cup of the rye flour and bring to a boil. 109 Mammi Now if you’d like to take a break, you can.  Let the warm mixture sit at least 10 minutes, or up to 2 hours.  Then turn the heat back on, stir in the remaining rye flour, orange peel and raisins (if using).  Do this slowly and keep whisking to avoid any clumps.  Bring the mixture back up to a boil.  Then turn the heat off.Mammi 201

Now pour this “batter” into your pan (or pans).  I recommend just one pan, with enough depth so that there is room for a thick, creamy middle layer.  Leave some head room in the pan, though, as the mixture will rise while baking (and then fall again afterward).  I sprayed my pans with oil.Mammi 202

Now put the pan(s) in the oven at a low temperature (275 degrees) for 3  hours.  When the mämmi is done baking it may appear to be too runny.  Don’t worry, it will set as it cools.  After three hours mine looked like this: Mammi 203

Now for the patience part!  Let it cool on the counter, then cover tightly and put in the refrigerator to chill.  (I put a layer of plastic wrap right over the top of the mämmi.)  I’ve read that the flavor improves if you let it sit in the fridge a few days before serving.  When you’ve run out of patience serve it in a bowl, sprinkle powdered sugar on top and bathe it in cream.


Easter Mämmi  

(recipe by Beatrice Ojakangas, as published in The Finnish Cookbook) 


4 cups water

½ cup sorghum syrup or dark molasses

½ teaspoon salt

1 cup rye flour (I used dark rye)

2 Tablespoons grated orange peel (I used one orange’s peel)

¼ cup seedless raisins




Heat the water, molasses (or sorghum syrup), and salt in a pan until just warm.  Stir in about ¼ cup of the rye flour, bring to a slow boil, while beating constantly with a whisk.  Turn the heat off and let mixture cool.  (It can stand from 10 minutes to 2 hours, depending on your convenience.)  Stir in the remaining rye flour, orange peel, and raisins, and bring to a boil again, stirring with the whisk.  Remove from the heat and pour into a 1 ½ quart casserole.  Do not fill the dish to the top because the mämmi will rise during baking, although it will fall afterward.  Bake in a slow oven (275 degrees) for 3 hours.  Cool.  Cover tightly to prevent drying.  Store in a cool place.  Serve with lots of sugar and cream, but make the servings small at first.  Serves 6 to 10.

** LocalFoodLust’s Notes:

  • I don’t love raisins baked into desserts, so I just left them out.
  • You will note from my pictures that I baked the mämmi in two 6” x 8” aluminum pans.  I would recommend pouring most or all of the batter into just one dish.  I ended up with my mämmi being a little over-cooked and there wasn’t enough of the delicious, creamy middle layer.
  • When the mämmi is done baking it will not be completely set.  Don’t worry, it will set as it chills.  Its mouth feel is much better on the under-cooked side of things (as opposed to the rubbery, over-cooked version).
  • If you don’t love it on the first try, keep giving it a chance!  It may be an acquired taste.  Many Finns love to make fun of mämmi (and what it looks like), but many love it.Mammi 301