February 281:30pm – 2:30pm
Arts & Culture
Swedish keyed fiddle developed in the 12th century.
Om du vill höra nyckelharpa måste du gå på ASIs Midwinter Folk Festival. If you want to hear a nyckelharpa, you have to go to ASI’s Midwinter Folk Festival.
I had such a wonderful time at ASI that I became a member! Thank you for the excellent programming you bring to our Twin Cities community!— ASI Member
I had such a wonderful time at ASI that I became a member! Thank you for the excellent programming you bring to our Twin Cities community!
A trip to Minneapolis isn't complete without a visit to ASI— CNN
A trip to Minneapolis isn't complete without a visit to ASI
2600 Park Ave
Look in almost any Swedish pantry and you will find at least one kind of hard cracker, commonly known as knäckebröd (literally crack- or crisp-bread). Dry breads were historically a product of the northern environment; Scandinavia’s long winters meant that grain could only be ground in the fall or spring, when streams had enough force to power water mills. A big fall baking session would produce a little soft bread and lots of hard, dry bread that could be stored and used through the whole winter. Today, we can grind grain whenever we want, but crisp bread and crackers are still a must-have for breakfast, fika, lunch, and dinner. Seedy crackers such as this one have become popular gluten free alternatives in recent years – serve with anytime of day with butter, cheese, soup or any preserved fish.
This seed cracker recipe was given to FIKA Café’s head chef Blake Meier by Liselotte Bohlin of Hemma hos Bohlin, a home restaurant in Täby, just outside of Stockholm, Sweden.
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
0.25 cup flax seeds
1/2 cup cornmeal or corn flour
1/2 tsp salt
0.25 cup vegetable oil
1 cups hot water
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