THE HYGGE TIMES Monthly Nordic Word: Hygge
New Products at Great Northern Food Hall
In both Danish and Norwegian, the word hygge translates closely to ‘cozy’ and refers to a form of social togetherness and personal wholeness. Comfort food and drink are often associated with hygge.
With so many seasonal changes in the Great Northern Food Hall it is hard to keep up with what has been happening at all the different pavilions. Brownsville Roasters has started carrying some new pastries like the Sea Buckthorn Pound Cake and the Rye Custard Cookie, a delicious little rye cake baked to a caramelized brown perfection and soft custard inside.
By Brant Wall
Norman Opens Monday April 3rd
By Dominic Hoak
April 2017 Edition
Hold the Bees: Honeycomb By Ashley Sinon
By Christina Heinze Johansson
Our colleagues over in Greenpoint will finally be opening Norman, the new addition to our family of restaurants, conceptualized by Claus Meyer and Fredrik Berselius. Norman is located at A/D/O, a workspace for designers, and will function as an all-day restaurant, serving the Greenpoint community from early until late. To start with, Norman will be open for breakfast and lunch, later will come dinner and a late night bar program. www.restaurantnorman.com
Open Rye has revealed a close face sandwich with avocado and salmon nestled between two slices of seedy rye bread and a little butter, this addition may convert some of those New Yorkers who believe sandwiches must be surrounded by bread. One of the other new additions is the Ruggernaut, a beer to help eliminate food waste. This collaboration between Brooklyn Brewery, and Claus Meyer is the second of two “friendship beers” this one brewed on left over rye bread loaves from the food hall! If you’re looking to learn more about this new rye bread beer, stop by the GNFH Bar and ask a bartender or server on your day off and be sure to use your MeyersUSA discount!
Perched atop Agern’s scrumptious Sunchokes dessert is a bit of culinary science; it’s the honeycomb, hold the bees. While appearing to be a locally foraged product plucked from nature these golden hued morsels are actually crafted right in the kitchen. A mixture of caramel and glucose is carefully heated to 270 degrees F; then the magic happens. Baking soda is added and as it heats up carbon dioxide is released while the cooking sugar releases water vapor. With a little combustion and thermal decomposition the mixture expands resulting in the striking texture. Cooled on a sheet tray and broken into comfortable bites these treats are all ready to intrigue and delight guests.
Quote: Hal Borland By Brant Wall
‘No winter lasts forever; no spring skips its turn.’ - Hal Borlan, American Author and Naturalist