Setting up for spring...
Spring, Easter & Eggs
Where does the Easter Bunny get his eggs? Why is it a bunny and not an Easter Chicken? We're not sure, but we've got some fun egg, spring and bunny related goodies for you.
The Stash Jar
The biggest item in our Tokyo Series, the Stash, is a beast. Originally designed to hold cooking utensils, The Stash also makes a great vase and a decorative branch holder.
The Nip Cup
Our smallest functional item isn't just for eggs. Give your snaps shot glass a modern twist with the Nip Cup. Get yourself a cup that can do both (and more).
When it comes to vases, no one gives you options quite like Studio Arhoj. Stoneware, porcelain, glass... take your pick. They're all handmade in our Copenahgen studio.
- Did you break your egg and have a useless shell on your hands (or did you eat your boiled egg)? Egg shell is a great fertiliser. Let the shells dry, grind them down and mix it into your compost or garden soil. You can also boil the shells (or use the water from boiling eggs) to give your Plant Pot or Tri-Pot plants a healthy dose of calcium rich water.
- Get negative. Use common office supplies like hole punch reinforcement stickers (they make great Ghost eyes!) to create characters and design elements. White crayons also work well at creating a negative space on the egg by keeping dye from touching that part of the shell.
- Wash and dry your eggs before decorating
- Boiled eggs are good to eat for 7 days when refrigerated
- Wash your hands and work surfaces after dealing with raw egg
- Your Nip Cup is dishwasher safe on a low heat seting
- Any dye could stain clothing, wear something you don't mind getting messy when coloring your eggs.
Decorating eggs is a tradition in many regions and religions, going back nearly 2.500 years (it’s not just for Easter folks!). Eggs, representing rebirth and spring, also serve as a delicate reminder of nature around us. Here are five egg related tips from the team here at the studio.
- Decorating with kids? Hard boil the eggs before decorating and display a collection of them in a Spring Bowl or single works of art in a Nip Cup.
- Blowing the eggs out? SAVE IT! We're not yolking. If you’re hanging your eggs on a decorative branch you may be blowing the contents out of the shell - don’t toss it! Not only can you use the egg for pancakes and omelettes, but if you’re a pro and can separate the whites from the yolks, you can also make yourself a mean whisky sour (goes great in a Kingyo Glass) or merengue snack!
- Get a perfect aray of pastel eggs with do-it-yourself natural dyes. Did you know you can dye your eggs beautifully without synthetic paints or dyes? This guide by allrecipes.com is GREAT and super easy to follow. Get your various dyes all set up and poured into your Sun Bowls or Elf Glass for fun and easy dipping.
The Decorative Branch
It’s quite common in northern Europe to see eggs hanging from a decorative branch throughout the spring, esepecially leading up to Easter.
What makes the best branch is up for debate, but we love the look of a twisty witch hazel branch, lightly sprayed with white paint (helps the branch stand out). A collection of simple twigs mixed with pussy willow also makes a nice statement.
You may find that some hang a large branch horizontally over their dining table, decorating it with their hanging eggs and sometimes colorful feathers. More often you'll find that people put the branch in a pot or a vase and stand it upright or at an angle.
Here we’ve filled one of our Stash Jars about 50% of the way with sand to keep it weighed down. Once the sand is in place we stuck our branches into the Stash. If the sand is visible in your vase or jar, cover the sand with a bit of dried moss, pebbles or easter grass.
The tall wall of the Stash Jar allows it to keep sturdy and take a bit more weight than a traditional vase might. It's bright color also adds a dash of fun to the holiday spread.
Grown Ups Only!
A Fresh Spring Snaps
A staple at Scandinavian holiday meals, snaps (a Danish akvavit taken in shots or sips throughout a holiday meal) can come in many forms and flavors. It can also be (partly) made at home.
Snaps is traditionally served in a tall stemmed shot glass, but we think a healthy portion is served best in a Nip Cup.
For this recipe you'll need:
- At least one day to one week of rest time
- A bottle with a tight lid
- One lemon
- 1/4 cup (25g) sugar
- Fresh rosemary
- About 1/2 a bottle of regular snaps (you can also use vodka)
- Blueberries (optional)
- Black liquorice (optional)
- Gently peel a thin rind from your whole lemon with a potato skin peeler.
- Place the thin rind strips into your bottle, along with two or three sprigs of the fresh rosemary and your sugar.
- Optional: If you want a bit of a fruity flavor and a little color, add a small handful of blueberries here, pinch each one as you put it in to open the berry.
- Optional: If you want to get really Scandi with this, skip the blueberries and add a few pieces of your favorite black liquorice here (avoid salty). If your liquorice is very sweet, you may want to reduce the sugar a bit.
- Pour in your snaps until the liquid reaches the top of the bottle. Close the bottle off and be sure it's sealed tightly.
- Tip the bottle a few times to give the contents a stir.
For the best flavor, let your snaps sit for at least a week before opening. The longer it sits, the better the flavor will be. If you're in a rush, you will also have a bit of flavor after 24 hours.
While it's debatable, we believe snaps is best served as cold as possible. You can put your snaps into the freezer days before serving, the high alcohol content will keep it from freezing.
If you want to get extra fancy with your presentation, place a thin strip of rind from another lemon on top of each Nip Cup of poured snaps.
A fancy little shot glass...
A big treat...
Perhaps one of the most beloved Danish baked goods is (no, not the Danish) the kanelsnurrert or, in English, the cinnamon swirl. And Claus Meyer's bakery does it best... we'll fight you on it.
Are you hosting friends or family over the Easter holiday? Shock them with this warm, gooey, delicious treat. They'll be talking about them for a long time to come.
Meyers has published their kanelsnurret recipe for all to use, both in English and in Danish and we are forever grateful. We are not worthy.
Serve your loved ones a warm treat with a tall Slurp Cup of cold mælk (milk) or havredrik (oat milk).
Here Joe, Partner and Head of Sales, enjoyes a cinnamon swirl outside of Meyer's on Jægersborggade in Copenhagen.