Copenhagen has been on my travel list for a long time so I was unbelievably thrilled when the Copenhagen Cooking & Food Festival and Visit Copenhagen invited me, Michelle, and Adrianna to eat our way through their beautiful Scandinavian city. It was a quick trip, just four days, but we packed in so much tasty food, perfectly poured coffees, and Scandi design shopping adventures.

Let's recap! The first night was kind of a blur as we all tried to adjust our jetlagged bodies to our new temporary timezone, but we powered through and had such a lovely dinner at Spontan/Brus - a beautiful restaurant and brewery combo - with wine and beer pairings to go along with. The most memorable dishes of the night were the first - a perfectly, incredibly sweet scallop brushed with yuzu and served with tomato consomme and the most beautiful pile of cress sprouts and borage which was paired with the crispiest-tastiest Reisling I have had in recent memory - and the last - the creamiest little scoop of geranium ice cream with caramelized white chocolate and seriously luscious crushed raspberries over the top. They also served bread made with malt from their beer brewing process - and a mound of perfectly soft butter. I love when restaurants serve their butter at the correct temperature, a small detail that not everyone gets right.

Can we take a moment to appreciate these insanely beautiful raspberries we spotted at the farmer's market outside of Torvehallerne, an indoor food market a lot like NYC's Chelsea Market. I went crazy photographing all of the beautiful fruit - surprise, surprise....check out my instagram for more of that biz.

Above: Smørrebrød tasting in the Meatpacking District of Copenhagen. Yes to rye bread topped with delicious pickled things, and lots of schnapps too! We got to vote for our favorite!

Coffee and croissants - and the interior - at Mirabelle were A+, but the coffees we had from Copenhagen Coffee Lab were low-key my fave. Coffee beans are one of my favorite souvenirs when I travel, and I'm so glad I brought some beans home with me. They are dope. Thanks to Ashlae for the rec!!

My favorite meal may have been the most relaxed. We gathered with a group of lovely folks in the back garden of Skagerak to eat a meal cooked by chef Mikkel Karstad. It was a family affair - his wife and two eldest kids helped cook and serve and the littlest ones occupied themselves by cooking bread on a stick over the fire pit. Mikkel served the most delicious vegetable-heavy meal, but my favorite dish was the roasted cauliflower with a creamy almost buttermilk-style dressing, cress oil, radishes, little cress sprouts, and toasted buckwheat groats.

We also got a mini Danish lesson from one of our hosts and learned how to properly pronounce "hygge" along with many other key phrases, which was very counterintuitive to our American ears and mouths...I usually consider myself to be pretty good with languages and accents, but I was really struggling with Danish! Thankfully, everyone very graciously spoke perfect English with us :)

We rode on a solar-powered Go Boat to grab lunch one day, something I highly recommend if you ever find yourself in Copenhagen. Anyone can rent/drive one, and it was such a fun way to see the city!

My favorite afternoon was our last, which we spent in Norrebro. We cruised around on Go Bikes (Copenhagen's bike share program) and ate the most delicious lunch of tartar (with nasturtium leaves!) and perfect little vegetable dishes at Manfreds accompanied by some seriously funky and delicious natural wines. It was the kind of place that I would totally make my local if I lived close by.

Then we made our way down the street to sample caramel fresh off of the cooling table, and just pressed bits of warm black licorice at Karamelleriet. Man, I love that salty black licorice - it is a seriously under appreciated flavor. The afternoon was topped off by a coffee from Copenhagen Coffee Collective and a few bites of pastries and surprisingly delicious apple juice with buckthorn from Meyers Bageri, which happens to have an outpost right down the street from me in Brooklyn!

Check out Adrianna and Michelle's posts to see more of our adventures!

Thank you so much to Copenhagen Cooking and Visit Copenhagen for hosting us and covering our airfare, hotel, and meals while we were visiting! I can't wait to come back.

lemon berry bundt cake | apt 2b baking co

Before we talk about this killer bundt, can we talk about the Olympics for a second? I freakin' LOVE the Olympics SO MUCH! One of the best perks of working from home is that I can just stream that business all day long in the background. I will watch any sport that's on - rowing, diving, synchronized diving (which is insane, btw), golf, tennis, dressage (did you know that horse dancing was a sport?!), water polo, weight lifting - seriously whatever is, on I will watch, and I will cry at every medal ceremony.

I will also cry especially hard when someone is the only person from their country to ever qualify for an event, like Indian vaulter Dipa Karmakar who barely missed a medal a few days ago. I will cry at every mention of the Refugee Olympic Team. I will cry every time someone makes history like Simone Manuel (first African American woman to win an individual gold in swimming!), Simone Biles (3 golds and 1 bronze so far in her first Olympic games, and one of the best athletes in the world!) Usain Bolt (so relaxed, so magnetic!), Wayde van Neikerk (ran a WR time from lane 8!) and Oksana Chusovitina (her 7th Olympics!) Michael Phelps (one million medals!), and there are so many more to tears come - track and field and synchronized swimming just started. I even get emotional thinking about how excited Leslie Jones is about the Olympics, and how NBC was so impressed they had to get her in on the action.

I know our world is exceptionally messy, violent, and imperfect right now and in the US we are living through a presidential election season (year?) that we cannot wait to be over, but the Olympics are giving me so much HOPE. To see people from all over the world and all walks of life (the Mexican beach volleyball player who is a PE teacher just killed me) who have worked so hard, for so long and often have sacrificed so much to achieve their dreams and manifest their destiny just fills me right up. I LOVE THE OLYMPICS.

One of the things I made while watching the Olympics last week was this super-yum lemony berry bundt with cornmeal and ricotta from Kristin Donnelly's new book, Modern Potluck. You all know I love a bundt and this cake was a winner, bright from the berries and fruit and the combination of cornmeal and ricotta gave the cake a wonderful texture and crumb that was great the next day too.

I am admittedly biased when I say that I love this new cookbook by Kristin, and it's because I shot the photos for it! As I was finishing up my own book project last year, Kristin called me up and asked if I would be interested in photographing her book and I jumped at the chance, and last April (and May) we assembled a crack team and shot lots of photos and ate lots of good food.

I had the great pleasure of sampling a ton of the recipes from this book on shoot days and I can truly give it a hearty two thumbs up. Hello, Bloody Mary Deviled Eggs, Aquabeet Cured Salmon, the tastiest Chinese Chicken Salad, lots of veggie dishes, desserts, and more. Modern Potluck is filled with recipes fit for any crowd, with a handy key that identifies vegan, vegetarian, and gluten free recipes, and handy tips for transporting and assembling when necessary. It is the perfect thing to have in your back pocket as we wrap up summer entertaining season and get ready for fall. Damn, I can't wait for fall. This summer has been brutally hot.

GIVEAWAY!

The lovely folks at SnapWare are giving one lucky winner a Cake Keeper, perfect for carting your cake to your next potluck (or storing it for later) and a copy of Kristin's wonderful book. To enter please leave a comment below with your favorite potluck dish. Giveaway open to US residents only and entries will be open for one week. The winner will be chosen at random, announced here and alerted by email. Winner will have 48 hours to claim the prize. Good Luck!

Winner has been notified by email. Congrats to Lana!

Lemon Berry Bundt Cake with Ricotta and Cornmeal

From Modern Potluck by Kristin Donnelly

makes one bundt

Use deep colored berries like blueberries and blackberries for a purple hued glaze like the one shown, raspberries will make a pretty pink glaze. Also, I am a glaze lover, so I doubled the recipe below for some extra impact. The gorgeous pattern on top of my cake is thanks to the Nordicware 10-cup Heritage Bundt pan I used (and was asked about many times on Instagram :)) and the cake batter fit perfectly, just make sure to generously butter and flour the interior for easy release. There's nothing more frustrating than a half-stuck bundt!

Cake

2 cups all purpose flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup unsalted butter, softened

2 cups sugar

zest of 2 lemons

1 1/2 cups ricotta

3 large eggs

1/4 cup fresh lemon juice

3 cups late summer berries - blackberries, blueberries, raspberries

Glaze

1/2 cup late summer berries

1/4 cup water

1 cup confectioner's sugar

Preheat the oven to 325ºF. Generously butter and flour every crevice of a Bundt pan or spray with a baking spray that contains flour. Line a baking sheet with parchment paper and set a rack on top to use for cooling.

Make the cake: In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, and salt.

In a large bowl, rub the lemon zest with the sugar until the sugar is slightly moistened. Using an electric mixer, beat the sugar with the 3/4 cup butter at medium speed until fluffy, about 3 minutes. Add the ricotta and beat until incorporated. Then add the eggs one at a time, mixing until incorporated. Add the lemon juice. Add the dry ingredients in 3 additions, beating well between each addition. Very gently fold in the berries. Scrape the batter into the prepared pan.

Bake for 60-70 minutes, until the cake pulls away from the sides of the pan, springs back when you touch it, and a wooden skewer inserted into the center comes out clean. Transfer the pan to the prepared rack and let cool for 15 minutes. Invert the cake onto the rack and let cool completely.

Meanwhile, make the glaze: In a small saucepan, combine the berries with the water and cook over medium heat, using a spoon to press on the berries, until they' re broken down and have released lots of juice, about 5 minutes. Strain into a small bowl, pressing on the solids to release as much of the color as possible (it's okay if a few seeds make it through).

Sift the confectioners' sugar unto a medium bowl. Add 2 tablespoons of the berry juice and mix until a smooth glaze forms (you may need a little more juice to make a smooth glaze). When the cake is cool, drizzle the glaze on top and let it drip down the sides.

Potluck Prep: The unglazed cake can be covered and kept at room temperature overnight. Glaze within a few hours of serving.