The first kiss of love, Springtime or the new speechless butter


The new butter requires two people in love, salted butter made from cultured cream and some lightly salted sour cream. Equp the couple with two teaspoons, one with perfectly (14,8) tempered butter, the other with perfectly (20) tempered sour cream. Well, I think you get the picture. What is very important is that you engage in the style of kiss invented by the french! The resulting butter is divine and can not be described with words! If ever served in a restaurant and given to two businessmen there could be unpredicted results and unprecedented business oppurtunities. . If served to lovers they will forever be in love!

Thank you M for the inspiration!

This idea could also be applied to other combinations of ingredients…will get back to you on that!

By buttervikings

Chicken liver brulee’

Make chicken liver mousse and add egg yolks. 

Put mousse in fridge. 
Make tiny square fondant potatoes with concentrated chicken stock with some vinegar.  At the end add cubes of apple and some dill. 


Make a really concentrated cep oil.  Make tiny squares of cucumber and cover them in the salted cep oil.

Add sugar on surface of chicken liver mousse and use a gas burner to caramelize the sugar. 
Let the mousse cool to room temp.  Add the various cubes, sour cream and some nice green garnish like cress.



Not pretty but very delicious.

By buttervikings

Glowing iron, glowing wine

Take your best sword!
Mine was made by my blacksmith and has a beautiful quinine handle. It served me well in battle in Madagascar.


Put it in the fire so that it turns red hot and glowing.

Mix wine with sugar and the usual spices (cinnamon, cardamom, cloves and allspice).

Slowly lower the glowing sword into the wine.

Drink the wine!

By buttervikings


IMG_20131128_192610 IMG_20131124_142359 IMG_20131128_193948

We made some food for some friends in our members only dinner club (skatteverket miljö hälsa) a couple of weeks ago. Here is the menu:

Practically no pics since we didn’t have time to take any:( A food blogger present at the dinner will soon post some pictures.

Deep fried pickles of cucumber and parsnip with mmmmargarine (original recipe for margarine with ducks fat and our butter milk)

Smoked eel and eel cream

Potato WTF

Deep fried rein deer lichen with cep powder, grated rein deer heart and salted sour cream

Virgin Flower, Cauli

In short, a perfectly cooked whole cauliflower cooked in lots of rein deer lichen, then presented at the table, some concentrated cep broth poured over it, loads of virgin butter melted on top of it, some cured egg yolk (juniper, salt sugar) grated on it.

After this the rest of the virgin butter is placed in a pan placed in an immersion circulator at 66 degrees. Seaweed is placed on the melting virgin butter…


Raw thinly sliced mushrooms are soaked in a concentrated mushroom broth and then served with some salty sour cream (3 day culture)


Onion broth with dried onions, kale, butter served in a shots glass.

Pickled carrots and parsnips with leek ash and butter fried smoked herring.

Butter service

Some of our butters (Kings butter, virgin butter, melted butter) served with bread crumbs


Shrimps marinated in seaweed oil and then served with grilled swedish kelp (skreppetare)

Fish and steaming seaweed

A whole lot of seaweed is placed on a hot wood stove and then some nice fish filets gets steamed on the sea weed.

Sour cream and meadow ash

Butter sacrifice

Filet of 8 year old swedish mountain cow, dry aged 4 months, fried on really hot stone, herbs and our 2 year old bog butter.

Fried iceberg salad and deep fried eggs with perfect egg yolks.

Chicken livers, almonds, soured puree of artichoke and almond cream with butter fried chanterelles.

Shot of butter milk with peas and celery

Myrica gale with onions, porc, toast flour sauce with beef broth and smoked cod eggs.

Virgin sacrifice

During the whole evening an assortment of seaweed, mussels, langoustine, herbs etc was placed succesively in the immersion circulator bath and finally served family style.

Fresh cheese made of our butter milk, melted butter and lingon berries compote

Butter milk cake with wood sorrel granite, cream of really stinky cheese, crumbs of caramelized sun flower seeds

Coffee with green coffee cream

(dont have time to correct my english…soon maybe)

By buttervikings

Kale and next years competition.

The idea is to use only one ingredient and butter/buttermilk/soured cream.
I came up with this:
Fermented dried kale, boiled stem of kale, butter fried kale, jus of fermented kale with puree of kale, dried kale. Surprisingly good. Without the acidity from the fermentation it would be flat. Could have added some salted sour cream but thought it was a bit too much.


Next year we will organize a competition where there will only be 1 ingredient and the dairy products from our dairy. More info to follow.

By buttervikings

Butter offering – hoping to please the divine beings!

The custom of offering butter to the gods was last reported in Sweden 1923. One notable incident of offering to the old gods was made 1869 in Dalsland where there was a famine. One young couple made love on a butter sacrificial stone and the seamen was mixed with seeds that were scattered in the fields.



This stone was found not far away from where we live in Sweden.

27 000 of these stones has been found in Bohuslän (west coast of sweden) alone.

Hoping for a bit of amazing grace we decided to give away some butter to the gods today (although we ate it ourselves…).


A really hot stone was used.





Beechnuts, herbs, carrots, red onions and sun flower seeds was hidden in secret cavities inside the butter.

It was too good to give away so we ate it ourselves.


Butter offering.

A video posted by Buttervikings (@buttervikings) on

Zandra Patrik

By buttervikings