authentic norwegian cooking: traditional scandinavian ... · introduction norway is a winterland...
TRANSCRIPT
Copyright©2011,2015byAstridKarlsenScott
Allrightsreserved.Nopartofthisbookmaybereproducedinanymannerwithouttheexpresswrittenconsentofthepublisher,exceptinthecaseofbriefexcerptsincriticalreviewsorarticles.AllinquiriesshouldbeaddressedtoSkyhorsePublishing,307West36thStreet,11thFloor,NewYork,NY10018.
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CoverdesignbyBrianPeterson
CoverphotofromShutterstock
PrintISBN:978-1-63220-478-3
EbookISBN:978-1-63220-775-3
OtherbooksbyAstridKarlsenScott:
EkteNorskJul,Vol.ITraditionalNorwegianChristmas
EkteNorskJul,Vol.IITraditionalNorwegianChristmasFoods
EkteNorskJul,Vol.IIITraditionalNorwegianChristmasSongs,StoriesandPoetry(outofprint)
Norway’sFestDays(outofprint)
Norway’sBest(outofprint)
DefiantCourage:Norway’sLongestWWIIEscape(WithDr.TorHaug)
LittleHouseontheFjord
IntheShadowoftheGestapo
SilentPatriot
Yes,WeLoveThisLand
Disclaimer:ThisbookisintendedtobeaninformationalresourceandshouldbeusedasageneralguideandnotanultimatesourceofNorwegiancooking.Everyefforthasbeenmadetomakethisbookascompleteandfactualaspossible.TheauthorandSkyhorsePublishinghaveneitherresponsibilitynorliabilitytoanypersonorentitywithrespecttoanylossordamagecaused,orallegedtobecaused,directlyorindirectlybytheinformationinthisbook.
PrintedinChina
DedicatedtoallthosewhogenerouslycontributedtothisworktopreservethetraditionalNorwegianCuisine.
ContentsAcknowledgments
Introduction
NorwegianTablePrayer
Appetizers
Open-FaceSandwiches
Soups
Salads
Sauces
DessertSauces
Fish
Shellfish
Meat,Poultry,andGame
SandwichMeats
Vegetables
NorwegianCheesesandDairyRecipes
Desserts
Candies
Breads,Flatbread,Lefse,andMore
CakesandPastries
Creams,Frosting,andGlazes
CookiesandWaffles
Parties
SpiceChart
SpecialHelp
Sources
Credits
EnglishIndex
NorwegianIndex
AcknowledgmentsTherearemanypeoplewhocontribute,oftenunawareoveraperiodoftime,tothewritingofabook.Forinstance,fromchildhoodIgrewuparoundwomenwhoweregoodcooks,whoservednutritiousandlovinglypreparedfood.Theydidnotknowthen,nordidI,thattheycreatedmemoriesforfuturegenerations.
Likewise, on my visits to Norway, opportunities to sample the best in traditionalNorwegian food created a curiosity inme that also contributed to this book. I wish tothank all the excellent Norwegian cooks who, surely unwittingly, inspired me to keepNorwegianfoodtraditionsaliveinAmerica.
Ideeply appreciate the assistance and liberalhelpof the following experts inNorwayandAmerica:Anna-KarinLindstad,DivisionManagerNutritionDepartmentatTine;LivGregersen Kongsten, Home Economic Consultant at Forma A/S; Britt Kåsen, HomeEconomicConsultant,Officeof Information forFruit andVegetables;OdaChristensen,Press/Food Consultant Information Office for Eggs and Meat; Guri Tveit, HomeEconomics Consultant, Information for Eggs and Poultry; Gunvor Holst, AdviserNorwegianSeafoodExportCouncil;NorwegianDairyIndustry,mediebank.tine.no;EvanNordahl, Office for Information for Meat; Ingrid Espelid Hovig, Culinary Expert, TVCHEF, and Senior TV Producer Norwegian Broadcasting Corporation; Bodil Bergan,Chief Guide, A/S Freia; Norwegian Seafood Export Council, King Oscar, USA, INC.;Norwegian Potato Industries; Eva Melsæter, Food Editor Hjemmet; Ellen C. Daatland,Food Editor, Familien; Chr. Schibsteds Forlag; J. W. Cappelens Forlag A/S; TorunnLinneberg,OlympiaUtvikling,TrollParkA/S.
I acknowledge the favorite recipes shared by Dr. Thor Heyerdahl, Eva Johannessen,EdithJaques,ElseRønnevig,SigridJuulRøset,MarianneLindboe,andHelgaJonassen.
I am grateful to Marleigh (Martha) Harrison and Steinar Bjarne Karlsen forillustrations.
ToJulieMatysik,myeditoratSkyhorsePublishing, Iamgrateful forherprofessionalconfidence,herskill,andupbeatattitude.
AndalwaystomyhusbandScotty,ourchildren,theirspouses,andmygrandchildren,Iamthankfulandsecureintheireternalloveandreassurance.
AstridKarlsenScott
IntroductionNorwayisawinterlandwheresnowcoversmostofthecountryformorethanhalfoftheyear.Italsoisalandofmountainswhereonly3percentofthelandcanbecultivated.
Norwayhasalongruggedcoastwithmanyfjords,andhalfofthecountryliesnorthoftheArcticCircle.However theweather ismilder than onewould expect because of theGulf Stream that crosses the Atlantic from America. People in the past subsisted onminusculelandbecausetheseaprovidedanabundanceoffish.
Nature and climatic conditions caused theNorwegians to adapt to the circumstanceswhere they lived.Diverse food traditions developed through the centuries in north andsouthNorway,aswellasintheeastandthewest.
Notwithstanding,mingledwith these food traditions, a deep friendliness and sincerehospitalityunfoldedtowardstrangers.IntheancientEddapoems,Håvamål,itiswritten:“…themanwhohastraveledinthemountainsneedsfoodanddrink.”
Itisself-evidentthatpeopletookadvantageofthesummersbecauseofthelongdifficultwinters.Theyneededtimetotill theground,toplant,andtoharvestcrops,yet inmanyplaces theclimatewassuchthat thegraindidnotripen.Thepeoplereceivedtheirmainnourishmentfromgrain,meat,fish,andmilk.Thefishfarmersalongthecoastalwayskeptacowandafewsheep.Inlandtheysowedbarleyandoatsontheminusculelandavailable.Theywouldsay,“GrainisborrowedfromGod”oroften,“Grainislife.”
Thelife-sustainingpotatowasnotgrowninNorwayuntilthelate1700s.Theso-calledpotato-priests from their pulpits encouraged people to cultivate potatoes. Today manyNorwegians clearly remember thewar years, 1940–1945. Inmanyhomes hungerwouldhavebeenunbearablehadwenotbeenabletogrowpotatoes.
TheNorwegian people learned early from experience to preserve food. They learnedvariousconservationmethods.Cattleandgoatsgavelittlemilkduringthewintermonths,but the summer milk was churned to butter and made into cheese. Many Norwegiancheeseshavea longhistory,andeventodaywethinkthatgammalosten—apungentsourmilkcheese—andgoatcheeseareamongthebest.Manynewcheeseshaveamildertastelikethegudbrandsdalosten,somethingmanyenjoy.
Theoldfarmersattemptedtobeself-sufficient.However,nomatterhowremotesomefarms were, salt was necessary for all. Most meat was salted down. Fresh meat wasprovided only for certain days, like church holidays and other important celebrations.From themiddle ages the grainwas ground inwater gristmills.Up to the 1800s grainsweremostlyusedforflatbreadandporridge.Porridge,afoodforall,wasofteneatenwithsourmilk,apieceofcuredmeat,orafewpiecesofflatbread.Porridgewasvassgraut(gruelusually made with barley) and rømmegraut, sour cream porridge. Vassgraut has savedmany a life. Sour cream porridge (served with sugar, cinnamon, and currant juice) isenjoyed as a celebration food even today wherever people cherish Norwegian foodtraditions.
Freshmeatwasavailableinthefallwhentheanimalswereslaughtered.Manyclaimthatfårikål—lambwithcabbage—a typicaldish servedat that time isournationaldish.Onecoulddiscusshowmanyspicestouse.ItwasnotaproblemforNorwegianswhomanagedwithwhatevernatureprovided.
Lutefish and rakørret (cured trout) had a bad reputation in the old topographicalwritings but are today amuch enjoyed (and expensive) food served in restaurants andhomes.
Notwithstanding, therewasamarkeddifferencebetweenhverdagsmat, everyday food,andfoodsservedonfeastdays.Heavyphysicallaborrequirednourishmentfirst.However,atweddingsandfunerals,andotherimportantsocialevents,neighborshelpedeachotherwith what was called sendings, a beautiful expression of unity by people who out ofnecessitytoiledheavily.Theycherishedthesecurityandenjoymentofthesegatherings.
SinceWorldWarIImanyforeignfoodtraditionshavebeenintroducedtoNorway,butsimultaneously,thereisadeeperappreciationfortheoldfoodtraditions.Weclingtothesimple food of two open-face pieces of bread, in place of lunch. On the 17th of May(Norway’s Constitution Day), we are only too pleased to be invited for sour creamporridgeandcuredmeat.1*
Withherthoroughknowledgeofcooking,andofNorwegianrecipesandabackgroundintraditionandpopularfoodusageinNorway,AstridKarlsenScotthasproducedabookthatrightlydeservesthetitleofAuthenticNorwegianCooking.
Thetranslatedpoemsandherownyouthandchildhoodmemories fromNorwayaddmuchtothecharmandgenuinenessofherwork,andalsomakeitenjoyablereadingapartfromtherecipes.
Dr.OlavBø
ProfessorofPhilosophy
*ProfessorBøisoneofNorway’sforemostfolklorists,andhaslecturedatuniversitiesinseveralforeignlands.Hehasauthoredmanybooksandhascoauthoredmanyworks.HisbookSkiingthroughoutHistorywasoneofthequalitybooksincludedintheCulturalProgramoftheXVIIOlympicWinterGamesatLillehammerin1994.
TraditionalNorwegianTablePrayerThistraditionalNorwegiantableprayerisknownthroughoutNorway.Itisusedinthe
schools,atofficialgatherings,inthehomes,andattheroyalcastle.Quiteoftenitissung,andmostlikelyeveryNorwegianchildknowsitbyheart.
Norwegian English
Beforethemeal: Beforethemeal:
IJesunavngårvitilbords WegotothetableinJesus’name
Åspise,drikkepådittord ToeatanddrinkbyYourword
DegGudtilære,osstilgavn ToGodthehonor,oursthegain
SåfårvimatiJesunavn. WereceiveourfoodinJesus’name.
Amen Amen
Afterthemeal Afterthemeal
IJesunavntilbordswesatt WesatatthetableinJesus’name
OgfikkfraHerrenshåndvårmat AndreceivedfoodfromHishand
Tilgavnforlegemogforsjel Tonourishourbodyandoursoul
Gudlatossdetbekommevel. Godletitblessourliveswepray.
Amen Amen
AppetizersAppetizers, when shared with friends or family, bring relaxation and enjoyment. Theyaffordpeopleanopportunitytounwindbeforethemainmeal,andshowacaringhostorhostess.Inlivescrowdedwithresponsibilitiesappetizersenhancethedinnerhourandthetimeallocatedforenjoyment.Theydonotrequirean immenseeffortof time,ormeans,onlyalittlecreativity.
There are numerous foods you can attach to toothpicks by themselves or incombinations and position into fruits or vegetables. You can use a combination ofingredients, for example Jarlsberg cheese and radishes, cocktail sausages broiled with apieceofbacon,orolivesandcheese.Orthreadseparately,freshsmallmushrooms,greenorblackolives,smallpickles,berries,orbitsoffruitontothetoothpick.Attachallofonekindintoafruitorinterminglethemsoastoformacolorfulpattern.
WalnutsandCheese(Valnøtterogost)Walnutstasteexcellentwithcheese.NormannaorRoqueforthaveapiquanttaste,trymixingthemwithalittlecreamorbutter.Orusecreamcheesemixedwithcrushed,well-drainedpineapple.
Ingredients:
Walnuthalves
Butterorlightcream
Normannacheese(NorwegianRoquefort)
Greengrapes
Rub cheese through a sieve, ormash with a fork, and blend with a little butter (roomtemperature)or cream.Place a small amountof cheeseonwholewalnuthalves,press agrapeintothecheeseononehalf,andtopwiththeotherhalf.Attachatoothpickintothecenter and place into desired fruit. To give added color, place fruit on a bed of curlyendive.
MeatballSnacks(Kjøttkakepinnemat)Make bite-size Norwegian meatballs. Attach to a toothpick. Add a small piece ofmarinaded,well-drained cucumber or a small piece ofBoston lettuce (formarinade see
Cucumbersaladp.30).Placeintodesiredvegetable.
CheeseTrays(Ostebretter)Makesomegreatcheeseplatterswithfruitforaneveningsnack,alightsupper,ordessertsafteralightbuffetordinner.
Servecheesewithkjeks,adrycookie-likecracker,hardtack,oranykindofbreadthatdoesnot clash with the cheese flavors. Vegetables such as celery, radishes, tomatoes, orcucumbers taste delicious with cheese. Or add fruit such as sliced apples, oranges ortangerinewedges,kiwifruit,pears,orgrapes.Ifyouuseappleslicesorbananas,usealittlelemonjuicetopreventthefruitfromdarkening.
Youneedaminimumoftwotothreedifferentkindsofcheeseforjusttwopeopleorforseveral people youmightwant up to five or six different kinds of cheese (for example,Ridder, Brie, Jarlsberg, Norzola, and a typical dessert cheese like Ridder). And amongNorwegian-Americans,nomatterwhattheoccasion,therewillbesomeoneonthelookoutforbrown,sweetgoatcheese.Choosecheesewithdifferentflavorsandtextures,somethingforeveryonetoenjoy.
Somesoftcheesescomeintheirownlittlecontainersandlookbestinthese.Placethemdirectly on the cheese tray.Thehard cheesemaybe left in awhole piece or partly pre-sliced.Cut into logsandstackcrisscross,orcubesomeofthecheesesandplace insmallclearglassbowlswithtoothpicksnearby.
Whenarrangingatray,takecolorandflavorintoconsideration.Strategicallyplacethefruitorvegetablestobeusedinbetweenthecheeses.Dependingonthesizeofyourplatteryoumayaddcrackers,hardtack,orbreadsticksdirectlytotheplatter.Ifyouhaveseveraltypesplacethemonaseparateplatterorinabreadbasketwithacolorfuldoily.
MarinatedEdamCheese(Marinértedamerost)IshallalwaysbeappreciativetoAnna-KarinLindstadofTineforsharingthisrecipewithme.ItisamarvelousdelicacytogiveasagiftatChristmas,serveguests,orwhenyouyearnforalittlegodbitforyourself.Servewithcrackersordarkbread.
Ingredients:
11oz.(300g.)scantEdamcheese
1tbsp.oregano
1redpaprika,cutinstrips
1tbsp.thyme
1¼cups(3dl)oliveoil
2garliccloves
1tbsp.greenpeppercorns
⅞cup(2dl)whitevinegar
1tbsp.redpepper,finelychopped
Dicecheesethesizeofsugarcubes.Prickwithaforktoallowthemarinadetobeabsorbed.Mixallingredientsformarinadeinaheavy-bottomedcasseroleandbringtoaboil.Cool.Layercheeseandpaprikainajarandpourmarinadeoverall.Coverandchill.Keeps2–3weeks in the refrigerator. Let the cheese come to room temperature before serving,allowingittocomeintofullflavor.
RidderAppetizer(Ridderappetittvekker)
Abeautiful, tasty,nutritious, and simple appetizermadewithRidderost, thedistinctivedessertcheese.Ingredients:
Riddercheese
Lemonjuice
Mintleaves
Honeydewmelon,ripe
Strawberries
CutalongstripofRiddercheesewithacheeseslicerwhilecheeseisstillchilled.Foldituplikearose.Slice5smallwedgesofhoneydewmelon,about1-inch(2½-cm)thick,andcutinhalf.Sprinklewith lemon juiceandplace likeapinwheelonaclearglassplate.Placeyourcheeseflowerinthecenterandgarnishwithmintleavesandstrawberries.
Open-FaceSandwichTidbits(Appetittbiter)Atrayofbite-sizesandwicheswillgetanymealofftoagoodstart.Theyshouldbemadejustbeforeyourguestsarrivesotheywillbefresh,crisp,andtasty.Usefirmbreadandcutoutdesiredshapes,rectangles,rounds,diamonds,andsoon.Becausetheyaresmall,usetoothpickstoholdthetoppingsinplace.Anyofthesandwichfillingsprintedinthisbookcanbeused,butinbite-sizeportions.Decoratewithcocktailonions,smallolives,slicesofcucumbers,cocktailtomatowedges,choppedgreenonions,chives,parsley,anddillsprigs.Whichevercombinationyouchoose,makeitcolorful.Andalwaystopbreadwithasmallpiece of crisp lettuce before adding sandwich ingredients.Display your appetizers on aservingplattercoveredwithanattractivedoily.Figureon3to4cocktailsandwichesperperson.Hereareafewsamples:
Brie(Brie):Addasmallpie-shapedpiecewithgrapesorwalnuthalf.
Cucumber(Slangeagurk): Slice thin, topwith fresh small shrimp, awedgeof liver patéwithapieceoftomato,orshellfishsalad.Garnish.
Edamcheese(Edamerost):Addslicedolivesorradishes.
Eggs(Egg):Tohardboiledeggslices,addloxrolledinchoppedchivesandfastenedwithatoothpick,oruseanchoviesandsomedill.
Eggs,scrambled(Eggerøre):Addhamandchivesorbaconandtomato.
Roquefortcheese(Roquefort):Addsmallseedlessgrapeclusters,orfreshcherrieswiththestem.
Salami(Salamipølse):Folda sliceof salamiandhold togetherwith twococktailonionsspearedonatoothpick.
Sardinesintomatosauce:NeednothingadditionalbutapieceofBoston lettucetuckedunderonecorner.
SardineSpread(Sardinpålegg)HorseradishandmustardblendedwithdelicatesardinesfromNorwaygivethiscreamyspreaditssnappyflavor.
Ingredients:
23-¾oz.(106g.)canseachNorwaysardines
inoil,drained
4oz.(115g.)lightcreamcheese,softened
½cup(60g.)celery,chopped
¼cup(35g.)redonion,chopped
3tbsp.freshdill,chopped,or1tbsp.dillweed,dry
3tbsp.horseradish,prepared
2tbsp.yellowmustard,prepared
Assortedcrackersorbite-sizefirmbread
Combineallingredients,exceptcrackersorbread,withafork,blendingthoroughly.Servemoundedinabowlorinredand/orgreenbellpepperhalves.Surroundwithcrackers.Canbepreparedandrefrigerateduptotwodaysahead.
Makes2cups(5dl)
Open-FaceSandwiches(Smørbrød)
Few foods are as adaptable to one’s various moods or time of day as open-facesandwiches.Theyarenourishingandinviting,andquicklyandeasilypreparedfordrop-inguests.Theyarejustassuitableforaluncheonasforalightsupperoraneveningsnack.The latter is traditionally enjoyedaccompaniedbyahot cupof coffee, cocoa, a cake,orcookies.Youcanservebite-sizesandwichesasappetizers,orfruitsandwichesasaspecialtreat, or salad sandwiches and hot scrumptious sandwiches as awholemeal.Smørbrød,literally translated, means buttered bread. The bread must be of firm consistency andthinly sliced.Smørbrød are served inNorwegian restaurants in a staggering variety andeventhemostexperiencedsmørbrødfan,attimes,musttakeamomenttomeditatebeforemakinga choice.Daily, families leave for schoolorworkwith their lunchboxespackedwiththeirfavoritesmørbrød,orwithasurprisecreation.
Though,likeinAmerica,regrettably,morepeoplearefinding“fastfoods”becomingapartoftheirdailyroutine.WhenNorwegiansdrarpåtur,goonpicnics tothewoodsormountains, or drar på stranda, go to the beach, a tasty variety of smørbrød, carefullypacked,isusuallyincluded.
Certainrulesmustbefollowedtoinsuresuccessofthisdelicacy:
Organize.Thiswillensuretheenjoymentoftheentireproject.
Prepareaworkingarealargeenoughtoaccommodateallnecessaryingredientsthathavebeenassembledinadvance.
Use soft flavoredorunflavoredbutter.Arrange thebread slices in a rowonaworkareaandbutterallbreadatonce,unlessyouarepreparingatremendousamount.
Spreadbutteracrosstheentiresurfaceofeachslicetotheveryedges.
Keepinmindthatthesandwichfillingandthetidbitsusedfordecorationshouldcomplement each other. Just as important as taste is the chosen colorcombination.Open-face sandwiches should tempt theeyeaswell asplease thepalate.
Whenthesmørbrødarecompleted,arrangethemattractivelyonalargeplatter,making sure colors blend for maximum eye appeal. Cover immediately withplasticwraptopreventthemfromdryingoutorflavorfromescaping.
Therearenumerousvarietiesofbread,andchoosingtherightoneisimportant.Rye and pumpernickel are widely used as they aremoist yet firm in texture.
Anothergoodchoiceishardtack,availableinlight,dark,orrye.Keepinmindthat the flavor of the bread should blend with the sandwich toppings. Breadshouldbethinlyslicedabout⅛-inch(3-mm)thickness.Whichevertypeofbreadischosen,lightordark,itshouldbefirm.
SandwicheswithShellfish(Smørbrødmedskalldyr)Lobsterorcrabsandwichesmaybepreparedinthesamemanner.
Adiscriminatingguestwillbepleasedwhen served lobster, crab,or shrimpsandwiches.Thesesandwichesaremoreexpensive thanother typesbutworth it!Mayonnaisecanbeblended with the shellfish or added decoratively from a tube after the fish has beenarranged on the bread. The use of mayonnaise is optional. Just a dab of mayonnaisetoppedwithalemonsliceorwedgewillsuffice.
Begenerouswiththefilling.Use3–4ounces(85–115grams)dependingonthesizeofthebreadslice.Whenpreparedthoughtfully,thesesandwicheswillserveasacompletemeal.Anyfirmbreadwilldo,whiteorwholegrain.
ShrimpSalad(Rekesalat)Ingredients:
Whitefirmbread
Butter
3–4oz.(85–115g.)shrimp,small
Cocktailtomatoslices
Dillorparsley
Asst.lettuce,darkandlightgreens
Lemonsliceandpaprika
Placeacrisplettuceleafonbutteredbread.Heaptheshrimp,blendedwithmayonnaiseornot,ontopofthelettuce.Mayonnaisemaybeaddeddecorativelyusingatube.Slitathinlemon slice to the center, twist, and place on the sandwich. Place some fresh dill andtomatoontheside.Sprinklewithpaprika.
ItalianSalad(Italiensksalat)
Theoriginandnameofthissaladisamystery,sincecabbageisastaplefoodandhasbeenservedcontinuallyforgenerations.Maybeitwasafancynametoaddsomeexcitementtodark,coldwinterdays.Nonetheless,itisasmuchapartofNorwegianfoodfareassardines.Itcanbeservedonsandwichesorasasaladinabowl.
Ingredients:
3cups(7½dl)cabbage,finely
shreddedandwellpacked
½apple,grated
½tsp.lemonjuice
2slicesofham,diced
Tomatoandparsley
¾cup(1¾dl)mayonnaise
Lemonslice
1smallsourpickle,chopped
1smallcarrot,barelycooked
andgrated
Pinchofwhitepepper
Blend all ingredients using two forks. Arrange a lettuce leaf on buttered pumpernickelbread.PlaceagenerousamountofItaliansaladonthis.Decoratewithatomatowedge,alemonslice,orasliceofcucumberslittothecenterandtwisted,plusasprigofparsley.
Makes3½–4cups
SardineSaladSandwich(Sardinsalatsmørbrød)Ingredients:
6slicesdarkbread
2red-skinnedapples,medium
Lemonjuice
½tsp.gratedlemonpeel
Parsley
13¾-oz.(106g.)canNorwegiansardines,drained
6Bostonlettuceleaves
2cups(5dl)cottagecheese
Mustardandmayonnaise,optional
Redonionrings
Mix cottage cheese with lemon peel. Place a lettuce leaf on top of buttered bread, andspread⅓cupofcheeseoneachslice.Sliceapples,brushwithlemonjuice,andarrangeinoverlapping rows over cottage cheese. Top with onion rings and sardines. Serve withmustardandmayonnaiseifdesired.
MustardMayonnaise:Mix⅔cup(1½dl)mayonnaisewith1tsp.Dijonmustardand1tbsp.lemonjuice.
Makes6sandwiches
SimpleSardineSandwich(Enkeltsardinsmørbrød)TheresurelyisnothingmoreNorwegianthansardines.Byhavingafewcansofsardineson hand, you always have ready fare when you want a special treat or for unexpectedguests. Serve on firm dark or white bread, plain or buttered bread, or with a littlemayonnaise,ormakeupyourowncreations.Ingredients:
Sardinesintomatosauceoroil
Lemonslice
Lettuce
Paprika
Butter a firm slice of bread evenly. If only large slices are available, cut bread intorectangular shapes. Place a crisp lettuce leaf on top. Add two or three sardines, anddecoratewithalemonslicecuttothecenterandtwisted.Sprinklewithpaprika.
SaturdayAfternoonSandwich(Lørdagenssmørbrød)TreatyourtastebudstothisperfectSaturdayafternoonsandwich,usingamedleyofclassicingredientswithdeliciousNorwegianSardines.
Ingredients:
4slicesryebread
2dillpickles,small
13¾-oz.(106g.)canNorwaysardines
inoil,drained
Freshherbsprigs
4lettuceleaves
8tomatoslices,thick
¼cup(½dl)creamcheese,softened
4oz.(115g.)Jarlsbergcheese,sliced
Spreadeachsliceofbreadwith1tablespoonofthecreamcheese,thentopwithalettuceleaf, 2 tomato slices, several sardines, and rolled-up cheese slice. Slice pickle lengthwiseandgarnish,andaddherbs.
Makes4sandwiches
PickledHerring(Sursild)AlwayshasbeenandalwayswillbeafavoriteamongNorwegians.
Ingredients:
Firmdarkryebread
Bostonlettuce
Pickledherring
Appleslice
Dabofsourcream
Freshdill
Ortry:
Bostonlettuce
4slicesofboiledpotato
Pickledherring
Redonionslices,ifneeded
Freshdill
Butter coarse, dark, or pumpernickel bread lightly. Topwith Boston lettuce leaf. Covergenerously with herring and onion slices from the pickled herring. Add a dab of sourcream,anappleslice(sprinkledwithlemonjuice),andasprigofdillorparsley.
HerringSaladSandwich(Sildesalat)Ingredients:
2herringfillets,soaked
2eggs,hardboiled
1GrannySmithapple,small
½cup(1¼dl)scantsourcream
1tbsp.mustard,sweet
1tbsp.onion,finelychopped
1gherkin,chopped
Heavilysaltedherringshouldbesoakedaminimumof12hours.Soakingtheherringinamixtureofmilkandwaterassuresa firmwhite flesh.Finelychopfillets,unpeeledapple,onion,andgherkin.Divideeggs,removeeggyolk,andsave.Chopeggwhitefinelyandaddto herring mixture. Mix mustard with sour cream and carefully blend with otheringredients.Refrigerateovernighttodevelopflavor.Scoopsaladontoalettuceleafontopofabreadslice,andtopwithchoppedeggyolksanddashofpaprika.
HamSandwich(Skinkesmørbrød)Addingalittlemustardorhorseradishtothebuttergivesapiquantflavortothismarveloussandwich.
Ingredients:
Bostonlettuce
2cucumberslices
Boiledhamslice
Slicesofhard-boiledegg
Jarlsbergcheese,cutinstrips
Pickleandtomatowedge
Parsley
Butterbread,andplacelettuceontop.Foldhamsliceintwo,followedbylotsofcheeseinacrisscrosspattern,anddecorateasdesired.
LiverPaté(Leverpostei)Usehomemadepatéorreadymadeliverwurst;buttheliverwurstyoubuywillneverhavetheflavorofhomemadepaté.
Ingredients:
Liverpaté
Beets,pickled,orpicklesofyourchoice
Baconstrips,friedcrisp
Marinatedmushrooms
Bostonlettuce
Butterbread.Placea lettuceleafonasliceofdarkbread,topwithliverpaté.Add1or2slices of crisp, drained bacon and a few mushroom pieces. Or instead of bacon andmushrooms,addpicklesorbeetsandasmallsprigofparsley.Yummy!
HeadCheese(Sylte)BreakfastsduringtheChristmasweekneverwerecompletewithoutthisdelicacy.Makeyourownorbuyatyourimportdelicatessen,butyourhomemadesyltewillbebest.
Ingredients:
Headcheese
Picklesofchoice,orbeets,pickled
Butterdarkbread.Coverwithslicesofheadcheeseanddecoratetotaste.
EggSandwiches(Eggesmørbrød)
EggsandwicheswithavarietyofaccompanimentsareeverpopularinNorway.Trysomewithsliced,hardboiledeggs.Orthemanycombinationsusedwithscrambledeggssuchassardinesintomatosauce,kippers,ham,gravlaks,smokedeel,andmanymore.
Eggandtomato:Addlettuce,tomato,parsley,salt,andpepper.
Egg and Anchovies or Herring Tidbits (Gaffelbiter): Use Scandinavian anchovies, asthosefromsouthernEuropearetoosalty.Addlettuce,anchovies,orherringtidbits,asprigofparsley,salt,andpepper.
ScrambledEggswithBacon(Eggerøremedflesk)Ingredients:
Egg(s)
Saltandpepper
2stripsbacon
Chives
1tbsp.milk
TomatoandBostonlettuce
Frybaconuntil crispanddrainonapaper towel.Butterbread.Beategg,addmilk, salt,pepper,andchives.Removeallgreasebut2tablespoons.Poureggmixtureintohotpan,andover lowheat,allowtocongeal slightly.Thenstircarefullymakingsure theeggsdonotbrown.Butdonot stir toomuch—theeggs shouldbe firmand lumpy,butnotdry.Placetheeggsonbreadandaddthecrispbacon.Tuckalettuceleafundertheeggsinonecorner.Sprinklewithmorechivesifdesired,andaddtomatowedges.
SmokedEel(Røketål)Smokedeel isanotherdelicacywithsuchadistinct,pleasingflavorthatit isbesttokeepthesandwichessimple.Leaveplainwithjustatouchofrealmayonnaise,alemonslice,andpaprika,oraddaspoonfulofscrambledeggs.
ScrambledEggswithLox(Eggerøremedrøkelaks)Ingredients:
1tbsp.margarine
1slicelox
1egg
Tomatowedge
1tbsp.milk
Parsleyordill
½tsp.chives,chopped
Whiskegg,milk,andchivestogether.Meltmargarineinafryingpanandaddeggs.Stirtoscramble.Butterbread,heapegginthecenter,andaddlox.Addatomatowedgeandatuftofdillorparsley.
SumptuousSandwichCake(Luksuriøssmørbrødkake)Smørbrødkakefilledwithshrimp,crab,lox,andcheeseisreservedforthemostmemorableoccasionslikethe17thofMay(Norway’sConstitutionDay)orotherdistinctivedayswhenwedesiretofråsse,revelintheoccasion.Ittakesalittleextratimetoprepare,butthereareoccasionswhenwewanttheextraordinary.
Sandwichcake:
Preparethecakethedaybefore.Itcanbefilledhoursinadvanceofserving.Leavejustthegarnishtillthelastminute.Ingredients:
1pkg.yeast
2cups(5dl)water,lukewarm
4¾cups(12dl)flour,ormore
1tsp.salt
2tsp.sugar
2tsp.oil
Mixyeastwithwater.Ifdryyeastisusedmixitwithflour.Addallotheringredientsandwork into a pliant dough, about 6–8minutes. Cover and let rise until double in bulk.Removetoalightlyflouredboard.Kneaduntilsmooth.Pressitevenlyintoalarge12-inch(30-cm) greased and floured springform pan. Cover and set to rise approximately 30minutes.Placeinapreheatedovenat435°F(225°C)onthelowestrackfor25minutes,oruntildone.Removefromtheoven,placeonarack,andcoverwithadampcloth.Cool.
Makes1roundloafcakeFilling1:
3½oz.(100g.)creamcheesewithalittlefinely
choppedcraborshrimpadded
¼cup(½dl)sourcream,
2tbsp.freshdill,chopped
1tbsp.lemonjuice
3tbsp.butter,roomtemperature
Filling2:
16⅛-oz.(170g.)cantuna,drained
½cup(1dl)scantsourcream,light
114-oz.(395g.)canasparagus
2tbsp.freshdill,chopped
2tbsp.butter,roomtemperature
Touchofwhitepepper
1tbsp.mayonnaise,light
Filling3:
5½oz.(165g.)mayonnaise,light
2tbsp.dill
3½oz.(100g.)crab,minced
Garnish:
1headredleaflettuce
10radishes,medium
5sliceslox,approx.
½to–1lemon
18oz.(500g.)smalltomediumshrimp
2inches(5cm)Europeancucumber,slicedthin
5oz.(150g.)Jarlsbergcheese,cutinstrips
Freshdill
Cutcrustfrombreadandsliceinthreelayers.(Itiseasiertocutifpartiallyfrozen.)
Filling1: Mixallingredientsandspreadacrossbottomlayer.
Filling2:Chop tuna and asparagus andmix with remaining ingredients. Addsecondlayerontopoffirstandaddthefillingandspreadtotheedges.Placethirdlayerontop.
Filling3: Mixtheingredientsandspreadontopandaroundthecake.Coverandchilluntilreadytogarnish.
Garnish:
Preparebycuttingloxintostripslargeenoughtorollinto“roses.”Tearsaladleavesapart,wash,anddryonpapertowel.Peeltheshrimp.Makeflowers from radishes by making deep cuts down towards the stem.Place incoldwaterawhileand theywill spreadapart.Slicecucumberandlemon.
Gentlypresspropersizesaladleavesaroundtheedgeofthecake.Stickthe cheese strips upright into the center. Place other ingredients in
Todecorate: groups,anddecorateinbetweenwiththincucumber,lemonslices,andradishroses.Ifnotservedrightaway,covercarefullyandrefrigerate.
HotSandwiches(Varmesmørbrød)These sandwiches can be used as an appetizer with a light supper, first course, or aluncheon.Thefillingcanbefried,baked,orbroiled.Usefirmbread,preferablydayold,orhardrollshollowedout(savetheinsideforcrumbs)andfillwithafavoritetastyfilling.
HardRollswithShellfish(Rundstykkermedskalldyr)Ingredients:
Hardrolls
Parsley
Whitesauce
Paprika
Lobster,shrimp,crab,orclams
Slicethehardrollsintwolengthwise.Scoopoutandlightlybuttertheinsideoftherolls.Makeathickwhitesauce.Leaveoutsomeofthemilksubstitutingpartoftheclamjuiceifcannedclamsarebeingused.Exactportionsoftheshellfishisnotimportant—addmoreorlessofwhicheverfishhappenstobeyourfavorite.Addthechoppedfishtothecreamsauce.
Fillthehardrollshellswiththecreamedmixtureandplaceintheovenuntilbothbreadandthefillingisheatedthrough.Decoratewithparsleysprigandsprinklewithpaprika.
Otherfillings:
Fried ground round or chuck (well drained) decoratedwith fried onion andsprinkledwithJarlsbergorotherNorwegiancheeses
Creamedeggswithcrumbledbaconandshreddedcheese
Friedsausage,crumbled,decoratedwithstewedapples
Mushrooms,cooked,whole,andmeltedcheese
Scrambledeggsandchives,withherringtidbits,gaffelbiter
Fishpudding,choppedandblendedwithwhitesauce,withatouchofcurry
FishPudding(Fiskepudding)
Thesesandwichesarealwayswelcomeandcanbeservedhotorcold.Youmayusecanned,fresh,orfrozenfishpudding.Ingredients:
Pumpernickelbread
Fishpudding
Butter
Onion,sliced
Bostonlettuce
Parsley
Slicethepuddingineven,medium-thickslices.Brownitinbutter.Removefromthepanandkeepwarm.Sautétheonionuntiltransparent.Butterpumpernickelbreadandcoverwithslicesoffishpuddingtoppedwithfriedonion.Tuckasmalllettuceleafinonthesideandsprinklewithparsley.Deliciousservedwithslicedtomatoesandcucumbersalad.
PorkwithSweet/SourCabbage(Svinestekmedsurkål)Thefollowingtwosandwichesmaybeservedhotorcold.Adabofaddedlingonberriesisamust.Ingredients:
Bostonlettuce
Redapplewedges,unpeeled
Lemonjuice
Pork,cookedandsliced
Prunesandparsley
Sweet/sourcabbage
Butterdarkbread, andadd lettuce and slicesofpork.Adda tablespoonor twoofwell-drainedsweet-sourcabbage.Topwithacoupleofapplewedges,brushedwithlemonjuice,andparsley.
PorkwithStewedApples(Svinestekmedepler)Ingredients:
Bostonlettuce
Orangeslice,thin
Pork,sliced
Lingonberries,optional
Stewedapples
Parsley
Butterdarkbread.Placelettuceontop.Rolltwolargeporkslicesaroundinaspoonfulortwoofstewedapples.Placeontopofa lettuce leaf.Slitorangeslice tocenter, twist,andaddtothesandwichwithsomefreshparsley.
DinnerSandwich(Middagssmørbrød)
Idonotknowwhattheforesttrollseatbesidesporridgeandthesoupstheirhagsstirwiththeir6-footlongnoses.Notwithstanding,iftheycouldgettheirhandsonthesesandwiches,nodoubttheywouldbeverypleased.
Ingredients:
4slicesoatmealbread,toasted
1apple,coredandslicedinto4rings
1lb.(450g.)countrysausage
13¾-oz.(115g.)canNorwegiansardines,drained
1onion,sliced
Shapesausage into fourpatties.Brownslowly inaskillet; removeandkeepwarm.Sautéthe onion in 2 tablespoons of the drippings; add apple rings, cover, and cook for 6–8minutes. Butter toast lightly. Place sausage patty on toast; spoon apple and onion ringsoverallandtopwithsardines.
SausageMushroomSandwich(Pølseogsoppsmørbrød)Ingredients:
Bratwurstorsmallcocktailsausages
Mushrooms,cannedandwhole
Tomato
Butter
Parsley
Flour
Cream,light
Butter choice of bread. Whole grain homemade bread is fabulous. Slice bratwurstcrosswiseor lengthwise indesiredsizeandfry ina littlebutter.Setaside.Preparecreamsaucefromflour,butter,cream,andliquidfrommushrooms.Simmer5–7minutes.Addmushrooms. Place sausages around outer edges of bread and spoon the creamedmushroomsinthecenter.Bakebrieflyinamediumhotoven.Decoratewithtomatoandparsley.
GroundRoundPatties(Karbonadekaker)Tendergroundroundmeatpattiesfriedtoperfectionandcoveredwithgoldenfriedonion—inNorwayonecanbuydelicious,ready-madepatties.Butwithfoodprocessorswecanhaveourownhomemadekarbonadekakerreadyinashorttime.
Ingredients:
1onion,large
Blackpepper
¾lb.(340g.)groundround
¼tsp.nutmeg
2tsp.potatoflour
3tbsp.milk,cold
¾tsp.salt
Pickledbeetsandparsley
Overmediumheatbrowntheonioninalittlebutteruntilgoldenandglossy.Removeandkeepwarm. In a foodprocessor quicklymixmeatwith flour, salt, pepper, nutmeg, andmilk.Formfourroundpatties,place inahotfryingpan,andflattenslightlywithafork.Brownacoupleofminutesoneachside.Donotfrytoolongasyouwillendupwithdry,tasteless patties. They continue to cookwith their internal heat after removed from thepan.Placelettuceonasliceofbreadandtopwithmeatpatties.Decoratewithfriedonion,beets,andparsley.
Serves4
GroundPorkPatties(Medisterkaker)Serveonpumpernickelbread,withaspoonfulofstirredlingonberriesorlingonberryjamontheside.
Ingredients:
Porkpatties,hot(seerecipeinmeatsection,p.65)
Horseradishsauce
Thinorangeslicesorpickles
Butter,soft
Bostonlettuce
Stirredlingonberries
Butterbreadandcutinhalf.Coverwithaporkpatty.Tuckalettuceleafunderonecornerofthepatty.Topwithadollopofhorseradishsauce,orangeslicesthathavebeenslittothecenterandtwisted,orslicedpickles.Addstirredlingonberriesontheside.
FruitSandwiches(Fruktsmørbrød)Childrenlikefruitandberrysandwichesanytime.Theymakeanexcitinglunchoraspecialtreatatnight.Therearemanytypesoffruitsandwiches,sometimesservedasafinaletoasmørbrødmeal.Youmayuseonetypeoffruitoracombination,butbesurethatflavorsand colors blendwell. Freshor canned fruit (drainedwell)maybeused aswell as fruitsalad.Colorful jellowith a littlewhipped creammakes an interesting creation.All fruitsandwichesmustbemadejustpriortoservingtobeappetizinglygood.
StrawberryandRhubarbJam(Jordbærograbrabrasyltetøy)This delicious jam will bring you back to your grandmother’s time; delicious onhomemadebread,waffles,orincakefillings.Ingredients:
1qt.(1l.)strawberries
1vanillabean,optional
1lb.2oz.(500g.)rhubarb
2cups(500g.)sugar,scant
Washandhullstrawberriesandcut intwo.Cuttherhubarbin¾-inchslices.Dividethevanillabeanintwolengthwise.Layerstrawberries,rhubarb,andsugarinapot.Placethevanillabeaninbetweenthelayers.Letthepotstandforaboutonehourtolettherhubarbandberriesbecomejuicy.Bringtoaboil,thenturntheheatdownandletthejamsimmeruntiltheberriesandrhubarbbecometender.Stirnowandthensothatthejamdoesnotburn.Skimoffanyexcessfoam.Pourintocleanandwarmglasses.Sealrightaway.
OrangeMarmalade(Appelsinmarmelade)
Makeyourowndeliciousorangemarmaladeandpouritintoaglass.Itmakesakindandtastygift,especiallyatChristmas.Ingredients:
4½lbs.(750g.)oranges
1vanillabean,dividedintwo
2lemons
7⅞cups(1¾kg.)sugar
4cupswater
Ifyouwishyoucansubstituteacinnamonstickforthevanillabean.Brushandwashtheoranges and lemons very well. If you can buy bitter oranges they also make a nicemarmalade.Cutthefruitintwolengthwiseandthenintwolengthwiseagain.Thencutthefruit in thinslicesacross.Takecareof theseedsandtie themingauze.Placeeverythinginto a heavy bottomed pan and pour the water over. Bring to a boil and let it simmerapproximatelyonehour.Pourintocleanglassesorjars.Keeprefrigeratedorinacoolanddarkplace.
StirredLingonberries(NyrørteTyttebær)
Thesestirredberriesareamustwithporkroastandalsogoperfectlywithmeatballsandroastbeef.Ingredients:
2lbs.Lingonberries,fresh
⅞cupsugar
Theamountofsugarisaquestionoftaste.Placeberriesandsugarinabowlandstirwithawoodenspoonuntilsugariscompletelydissolved(patience!)andtheberriessortoffoam.
RaspberrySandwich(Bringebærsmørbrød)
As a child, no sandwich tasted better tome than a sandwich of homemade breadwithberriesstraightfromthegarden.Anykindoffreshberriesmaybeused.Ingredients:
Bread
Confectioners’sugar
Butter
Whippedcream,optional
Raspberries
Butter a slice of light, firmbread.Pilewith raspberries and sprinklewith confectioners’sugar.Foranextrataste-treattheberriesmaybeputonabedofwhippedcream.
BananaSandwich(Banansmørbrød)Ingredients:
Bread
Milkchocolate,grated
Butter
Nuts,finelychopped
Bananas
Confectioners’sugar
Butterlight,firmbread.Slicebananascrosswiseandplaceinrowsonthebread.Sprinklewithchocolate,nuts,andconfectioners’sugar.
FruitSaladSandwich(Fruktsalatsmørbrød)Ingredients:
5slicesoffirmwhitebread
Bostonlettuce
⅔cup(1½dl)greensmallgrapes,seedless
½cup(1dl)whippingcream
½tsp.confectioners’sugar
1redapple,small
2tbsp.walnuts,ground
1celerystalk,slicedfine
Lemonpepper
¼cup(½dl)walnuts,chopped
Lightly butter bread and slice rectangularly.Wash and dry grapes and place in a bowl.Washanapple,dicesmall,andsprinklewithalittlelemonjuice.Sliceceleryleaf-thin,andcoarselychopwalnuts.Addalltothegrapes.Inaseparate,smallbowlwhipcreamintosoftpeaks.Addconfectioners’sugar,andmixwithfruit,celery,andnuts.Placelettuceleavesonbread,scoopsaladontop,andsprinklewithlemonpepper.
Makes10sandwichhalves
SoupsCauliflowerSoup(Blomkålsuppe)Todaywebuycauliflowerallyearround.Yetthisvegetableremindsmeofsummer.Icanstillfeelthelatesummerbreezesastheyrustledmamma’sprettykitchencurtainswhileherdeliciouscauliflowersoupsimmeredonthestove.
Ingredients:
1cauliflower,large,or2smallheads
1qt.(1l.)meatbroth
1eggyolk
Waterandsalt
½cup(1¼dl)cream
2tbsp.butter
Nutmegtotaste
1tbsp.onion,minced
Whitepepper
2tbsp.flour
Removegreenleavesfromthecauliflower,wash,andplacethecauliflowerincoldwater,withalittlesaltadded,andsimmerforafewminutes.Addthecauliflowertoasouppot.Add1 teaspoonsalt toeachquartofwater.Whentender,about10–15minutes, removeonehalfandbrakeintoflorets.Continuetocooktheremainingcaulifloweruntilmushy.Coolslightly,placeinafoodprocessorwithsomeofthewater,andrunonhighspeedfor30secondsoruntilithasturnedtoasmoothsauce.Inafryingpansautétheonionuntilglossy,beingcarefulnottobrown.Stir inflour,andaddthebrothandthe“sauce”allatonce.Stircontinuallywhilebringingthesouptoaboil.Letsimmer10minutes.Removefromheat.Beattheeggyolkwiththecream,atouchofgratednutmeg,andwhitepepper,andadd to the soup ina thin streamandunderconstant stirring.Add floretsandplacesouppotbackontheburner.Heatthrough,butdonotletitboil.Serveimmediately.
Serves6–8
PollockPartySoup(Selskapsseiigryte)
Ingredients:
5oz.bacon
1⅔cups(1¾dl)leeks,sliced
1celeryroot,small
1lb.(450g.)pollack
3potatoes,medium
5oz.(140g.)lox
2onions,small
Saltandwhitepepper
2¾cups(6¾dl)water
Parsley
⅞cup(2¼dl)whippingcream
Dice bacon, celery root, and potatoes. Peel and cut onions in wedges, and add all to aheavy bottomed saucepan. Add water. Bring to a boil, lower heat, and let simmerapproximately30minutes.Pouroffmostof thewater (save it) andplace the remaining
mixtureinthepaninafoodprocessororblender,andcombineonhighsetting.Removesaucetoacasseroledishandaddthesavedwaterandcream.Bringtoaboil.Addslicedleek(savesomefordecoration)andletsimmer3–4minutes.Addpollackcutinchunks.Remove from heat and let fish steep 4–5 minutes. Thinly slice lox (save some fordecoration),addtosaucepan,andsteepforanother2–3minutes.Addsaltandpeppertotaste.Ifsoupistoothick,addalittlemorewaterorcream.Pourintosoupbowls,decoratewithparsley,leekrings,andthinstripsoflox.Servewithcrispbread.
AppetizingFishSoup(Appetittvekkendefiskesuppe)Makingthebrothfromsalmonandtroutheadsiswhatgivesthissoupitssuperbflavor.Saveyourleftoversalmonortroutheads,bones,tails,etc.inthefreezeruntilyouhaveenoughtomakeabroth.Yourfishmongermayevenhaveafewextratogiveyou.
Ingredients:
2tbsp.butter
2eggyolks
4tsp.potatostarchflour
Salt
2¼cups(5½dl)salmon/troutbroth
Pepper
⅞cup(2dl)cremefraicheorsourcream
¼cup(½dl)chives,chopped
Inasaucepanaddenoughcoldwatertocoverbones,skin,tails,andfishheads.Togetaclear broth remove the eyes from the heads before cooking. Simmer nomore than 30minutes,andstrain.Add1tbsp.salttoeachquart(liter)ofbroth.
Meltthebutterinaheavy-bottomedpan.Coolslightly.Stirinthepotatoflour,andaddthebrothalittleatatime.Bringtoaboil.Thoroughlywhisktheeggyolksintothecremefraiche.Removethepanfromtheheatandfullystirintheeggmixture.Saltandpeppertotaste.Pourintosoupbowlsandsprinklewithchoppedchives.Hardrollsorfrenchbreadmakesagoodaccompaniment.
Serves4asafirstcourseor2fordinner
OxtailSoup(Oksehalesuppe)Ingredients:
3lbs.oxtails
1parsnip
1½tbsp.margarine
Halfacelerystalk
2stripsofbacon
Boilingwater
1½tsp.salt
1carrot
1tsp.peppercorns
2tbsp.tomatopurée(notpaste)
1½tsp.marjoram
2tbsp.soysauce
1leek,chopped
Cayennepepper
1onion,chopped
Parsley,chopped
Askyourbutchertocutthetailapartinthejoints.Wash.Brownthemargarineandaddthe oxtails and bacon. Brownwell. Transfer to a large soup pot.Add salt, peppercorns,marjoram,greentopsoftheleek,andonion.Dicehalfoftheparsnipandceleryroot.Pourboilingwateroveringredientstocover,approximately2quarts.Bringtoaboil,thenlowerheatandsimmerabout2½–3hours.Thelongertheoxtailsimmers,therichertheflavor.
Strain. Pour the broth back in the soup pot. Julienne the carrot, the other half of theparsnipandceleryroot,andtheremainderoftheleek.Letsimmer5–10minutes.Removethemeatfromthebonesandaddtobroth.Flavorthesoupwithtomatopurée,soysauce,andcayennepeppertotaste.Pourintoasouptureen,sprinklewithchoppedparsley,andenjoythearoma.Servewithhotonionbread,someJarlsbergorGoudacheese,andasalad.
BeefStew(Lapskaus)Ingredients:
1½lbs.(675g.)meat*
1leek,small
¾lb.(340g.)carrots
1onion,small
1celeryroot
3cups(7½dl)broth
¾cup(2dl)rutabagas
Saltandpepper
4potatoes
Useleftoverboiledorbakedmeat, freshorsalted,oramixture.Cutmeat intoeven,nottoolarge,piecesandsetaside.Washandpeelcarrots,celeryroot,andrutabagas,anddice.Ina souppotbringbroth to aboil andaddvegetables.Cook15minutes.Peel anddice
potatoes.Cutleeklengthwiseandwashthoroughlyandslice,addwithpeeled,slicedonionandpotatoestothesouppot.Cookuntilalmosttender.Addmeat.Anyleftovergravymaybeaddedtothestew.Addsaltandpeppertotaste.Meat,vegetables,andpotatoesshouldallbetenderbutnotmushy.Stiras littleaspossiblewhilecooking,butbecareful that itdoesnotburn.*Iffreshmeatisused,cookseparately.Whennearlytenderremovemeat.Skimandaddvegetables.Proceedasabove.
BrownedBeefStew(Brunlapskaus)Manylikethevegetablesandpotatoesinabeefstewtobetender,notmushy.Otherspreferthestewtobeofathickconsistency.Thisrecipehasthethickconsistency.
Ingredients:
2onions,thinlysliced
4–5potatoes,mediumtolarge
Butter
3carrots,diced
2lbs.(900g.)beefstewmeat
Salt
Inaheatedskilletfryonioninalittlebutteruntilglossybutnotbrowned,andtransfertoalargesaucepan.Cutmeatinto½–1-inch(1¼–2½-cm)cubes,andpotatoesinto1-inch(2½-cm)cubes.Dicethecarrots.Brownmeatquicklyinthebuttertheonionswerefriedin,addmorebutterifnecessary,andgetitnicelybrownedbeforeaddingmeat.Addpotatoes,carrots,andwatertocover.Cookslowlyuntil itthickens,about2hours,stirringonceinawhiletopreventsticking.Addmorewaterifnecessary,butitshouldbeofaratherthickconsistency.Thisisanotherdishthattastesevenbetterwarmedthenextday.
Serves6–8
SpinachSoup(Spinatsuppe)Nottoomanypeoplearenostalgicaboutspinachsoup.Butitisagreatwaytogetthisnourishingfoodintogrowingbodies.Evenguestswillenjoyit.Floatahalfofahardboiledegginthecenterofthebowl,andsprinklewithpaprika.Youmayalso
servethissoupwithadeviledegghalfinthecenter.
Ingredients:
¾lb.(340g.)spinach,orusefrozenspinach
¼tsp.nutmeg,gratedfresh
¼tsp.pepper
1qt.(liter)chickenorbeefstock
Salt
2tbsp.butter
¼cup(½dl)whippingcream
2tbsp.flour
3hard-boiledeggs
1tbsp.chives,chopped
Washthefreshspinachthoroughlyunderrunningwateranddrainwell.Defrostanddrainfrozenspinachifusing.Bringstocktoaboil.Chopspinachandaddtotheboilingstock.Simmer,uncovered,for6minutes.Removefromheat,coolslightly,andplacespinachandbrothinafoodprocessorandprocessonhighspeedabout30seconds.Donotaddmorethanmaximumcapacitytoyourmachineatatime,oritcouldfrothover.Setaside.Meltthebutterinafryingpan,stirintheflour;whenwellmixedpourinthespinachbrothallatonce,andstircontinuallywhilebringingthesouptoaboil.Allowtosimmer6–8minutes.Addchives,spices,saltandpepper,andstirinwhippingcream.Heatthrough.Placeahalfofahardboiledegginthecenterofeachsoupbowl,andsprinklewithpaprika.
Serves6
YellowPeaSoupwithHam(Ertesuppemedflesk)WheneverIthinkofertesuppemedflesknostalgiafloodsmymind.OurfamilyspentmanyaThursdayeveningaroundthisheartydish.Itactuallytastesevenbetterthedayafter.Itisanexcellentcold-weathermealthatcanbepreparedwellinadvance.
Ingredients:
2cups(5dl)yellowpeas,dried
2largeleeks
1smokedpicnic,or1smokedbuttplushambone
Smallbakingpotatoes
Rutabagas
Salt
Soakpeasinwateratleast3hoursorovernight.Putpicnic(orbuttandhambone)inlargepotwithenoughwatertocover.Addslicedleeksandthepeas.Coverandcookslowlyuntilpeasaretenderandmeatisdone,2–2½hours.Ifthehambeingusedissmall,donotadduntil the last hour or so, or itwill overcook. Salt to taste. The size of the ham and theamountofwateruseddeterminethestrengthofthesoup.Iftoothin,cookuncovereduntilitbecomesmoreconcentrated.
Following the soup, serve the sliced ham with a mild-type mustard, boiled/steamedpotatoes,andsliced,cookedrutabaga.
VegetableandBarleySoup(Grynsodd)Thisinexpensive,nourishingsoupisawellestablishedwinter-timesoupinNorway.
Ingredients:
3tbsp.barley
2cups(5dl)cabbage
2cups(5dl)water
1cup(2½dl)carrots
½leek
½cup(1¼dl)rutabagas
2celerytopswithleaves
3potatoes
3cups(7½dl)beefstockorbouillon
Salttotaste
Freshparsley,chopped
Rinsebarleyandsoakovernight in thecoldwater.Placebarley in thesouppotwith thesoakingwater.Cut the leek inhalf,wash,andslice.Cutceleryandadd to the souppot;simmerabout1hour.Addbeefstock,andslicecabbageandadd;simmer20minutes.Slicecarrots, dice rutabagas, and add, simmering for 10 minutes. Dice and add potatoes.Continuetosimmerfor15minutesmoreoruntilvegetablesaredone,butnotmushy.Addsalt.Servepipinghotsprinkledwithfresh,choppedparsley.Servewithdarkbread.
Serves6
LeekSoup(Purresuppe)
Ingredients:
3tbsp.butter
1qt.(liter)beefbroth
3leeks,sliced
2eggyolks,slightlybeaten
5potatoes,medium
1tsp.salt
2carrots,medium
¼tsp.pepper
¼cup(½dl)flour
Freshparsley,chopped
Meltthebutterinalargeheavybottomedsaucepan.Cuttheleeksinhalflengthwiseandwash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to thesaucepan. Cook 5 minutes while stirring occasionally to prevent vegetables frombrowning. Add flour, stirring constantly; remove from heat and add broth all at once,whilecontinuingtostir.Reduceheatandletsimmeruntilvegetablesaretender.Beateggyolksintoasouptureen.Poursoupovereggyolks,alittleatthetime,stirringconstantly.Seasonwithsaltandpeppertotaste.Sprinklewithfreshparsley.Serveatonce.
Serves6-8
LambandVegetableSoup(Betasuppe)Amarvelouswintertreatthatshouldbeservedpipinghot.Aclassiclovedbymost.Recipevariessomewhatfromdistricttodistrict.
Some cooks use lightly-salted mutton or ham, others use fresh beef or mutton. Acombinationofsaltandfreshmeatismyfavorite.Remembertosoaksaltedmeatincoldwaterovernight.Ingredients:
½cup(1¼dl)pearlbarley
1parsleyroot,diced
2qts.(2liters)water
Chunkofcabbagesliced,
1lb.(450g.)lambflank
1thickslicerutabaga,diced
4carrots
1cup(200g.)potatoes
1smallceleriac,diced
1cup(2½dl)peas,frozen
¼leek,slicedthin
2sliceslamborham,cured
Soakbarleyovernight.Simmerinthesoakingwaterabout1hour.Inaseparatesaucepancookthelambuntiltender,about30minutes.Skimthoroughly.Setmeataside,strainthemeatbroth,andaddtothebarley.Addevenlydicedvegetables,exceptpeasandpotatoes,andcook15–30minutes.Addpotatoes andcookanother15minutes.Adddiced, fresh,andcuredmeat (preferablycured legof lamb),andpeas.Bring toaboiland let simmeruntilpeasaretender.
Serves8
VegetableSoupwithTinyLambBalls(Sodd)
InthecountyofTrøndelagsoddhasbeenservedforgenerationsandatallfestiveoccasions,andespeciallyatChristmasbuffets.Thetinymeatballscanbeservedintheirbrothwithorwithoutvegetable.
Ingredients:
1½qts.(1½liters)water
1pieceofginger,small
1lb.(450g.)lamb,boneless
1carrot
1leek,sliced
1parsnip
½tsp.salt
Tinylambballs
½tsp.pepper
Parsley
Coverthemeatwithwaterandbringtoaboil.Removefromheatandskimwell.Addleek,salt,pepper,andgingerandsimmer40minutes.Addremainderofvegetableswholeandcook until meat and vegetables are tender. Remove meat and vegetables and diceseparately.Strainthebrothandpourbackintothesouppot.Addlamb,soddboller(recipefollows), and vegetables and bring to a quick boil. Pour into heated soup tureen andsprinklewithchoppedparsley.Servepipinghotwithboiledpotatoes.
Serves8–10
TinyLambBalls(Soddboller)OncewhenwesailedoutofTrollfjordintheLofotenIslands,ontheexpressboat,wewereserved these tiny (and savory) lamb-balls in broth. They called it Trollbroth and theyplayedEdvardGrieg’smusic,“IntheHalloftheMountainKing,”butinrealitytheyweresoddboller.
Fitforguestsandoftenintimespasttheywereservedduringtheslaughteringseason.Youmay serve them as an appetizer in the broth, or add to the vegetable soup in previousrecipe.Thisrecipecallsfor1cup(2½dl)creamandyouwanttouseallofit,atablespoonatatime.IfthelambballsaretobeusedforVegetableSoupwithTinyLambBalls(p.29),cooktheminthesoupandeliminatethebroth.Ingredients:
10oz.(285g.)groundlamb
1cup(2½dl)coffeecream
½tbsp.potatostarchflour
Nutmeg
½tbsp.flour
1qt.(liter)lamborbeefbroth
½tbsp.salt
The old recipes called formeat to be groundwith the spices and flour 10–12 times! Inotherwordsgrinditwell.Addcoffeecreamaspoonfulortwoatatime,andbeatwellafter
eachaddition.Addnutmegtotaste.Bringthebrothtoaboil.Withateaspoonmake½–¾-inch(1¼–1¾cm)lambballsanddropintotheboilingbroth.Reduceheatandsimmeruntildone.Servepipinghotwithflatbread,orhomemadebread.
Serves6
SaladsCucumberSalad(Agurksalat)
EnglishorEuropeancucumbersarequiteexpensive,butthereisnocomparisonintaste.Slicethemthinforsalads—aNorwegiancheeseknifeworkswell.Thissaladtastesgoodwitheitherbakedorfriedfoods.
Ingredients:
1Europeancucumber
¼tsp.salt
⅔cup(1½dl)vinegar,white
Dashofwhitepepper
⅔cup(1½dl)water
Freshparsley
3½tbsp.sugar
ThinlysliceaEuropeancucumber.Mixdressingwellandpourovercucumberslicesinaserving bowl.Make salad ready early enough to let dressing penetrate withoutmakingcucumberssoft(aboutone-halfhour).Sprinklewithfinechoppedfreshparsley.
PickledBeets(Syltederødbeter)Beets,withtheirdeepredcolor,enhancemanyfoodsfromvegetableplatestoopen-facesandwiches.Theyarealsodeliciousasasidedish.
Ingredients:
8–10mediumbeets
8–10cloves,whole
¼cup(½dl)vinegar,white
Fewdropsofredfoodcoloring
¼cup(½dl)sugar
1¼tbsp.cornstarch
¾tsp.carawayseeds
⅓cup(¾dl)water
¾tsp.salt
Dropwell scrubbedbeets into boilingwater and simmeruntil barely tender.Drain andreserveliquid.Coolthebeetsquicklybyplacingundercoldrunningwater.Peelandslicethin.Boil 2 cups (5dl) reserved liquid (addwater ifneeded to equal 2 cups (5dl)), the
vinegar, sugar, salt, caraway seeds, cloves, and food coloring. Combine⅓ cup (1¾ dl)waterwithcornstarchtoformasmoothpasteandadd.Cook3minutes.Pouroverbeets.Servehotorcold.
Mango,Apple,andBlueCheeseSalad(Mango,epleogblåsalat)Ingredients:
4apples,juicy
2mangoes
Juiceof1lime
2tbsp.oliveoil
6oz.(170g.)yogurt,plain
1tsp.balsamicvinegar
7oz.(200g.)bluecheese,crumbled
1headbutterlettuce,torn
2tbsp.liquidhoney
2tbsp.walnuts,coarselychopped
Peelandcutapplesinwedges;placeinabowl.Pourthelimejuiceovertheapples.Blendtheyogurtandhalfthecrumbledcheese;addhoneytotaste.Addafewdropsofwaterandmixwell.Dividethemangointwo,removethepit,andcutthemangoesinbite-sizepieces;mixwiththeapples.Dividethe lettuce,mango,andapplesonfourplates.Withaspoonaddtheyogurtmixtureoverthesaladandaddthecrumbledbluecheeseandwalnutsoverall.Mixoilandvinegarandmist.
LobsterSalad(Hummersalat)Ingredients:
2smalllobsters
1headBostonlettuce
114–16oz.canasparagus
1lemon,thinlysliced
1jarartichokes,small
⅜cup(¾dl)mayonnaise
2eggs,hardboiled
½cup(1¼dl)whippingcream
2tomatoes
Remove meat from prepared lobsters and cut into bite-size pieces. Drain liquid fromvegetables.Cut tomato and eggs intowedges.Whip creamandblendwithmayonnaise.Lineasaladbowlorplatterwithlettuceandarrangeallsaladingredients,reservingeggs,tomatoes,andlobsterclawsfordecoration.Pourdressingoverallanddecorate.
HerringandHamSalad(Sildogskinkesalat)Forherringlovers!Servewithdarkbreadasanappetizer,lateeveningsnack,ormeal.
Ingredients:
3saltedherringfillets,soaked
3potatoes,boiledandpeeled
1apple
Lemon
1onion,small
1pickle,sweet
3slicesofham,boiled
6slicespickledbeets
Dressing:
6tbsp.mayonnaise
2tbsp.whippingcream
2tbsp.chilisauce
Garnish:
Bostonlettuce
1or2eggs,hardboiled
Parsley
Drain beets well. Dice all ingredients. Sprinkle lemon juice over apple to preventdarkening.Mixdressingandblendwithalldicedingredients.Lineasaladbowlorplatterwithlettuceleavesandspoonmixtureontop.Garnishwithchoppedeggandsprinklewithparsley.
NordicSardineSalad(Nordisksardinsalat)Leek,carrots,andredcabbagethetraditionalwintervegetablesinNorway,areperfectpartnersinthissaladtoppedwithNorwaysardinesandawarmdilldressing.
Ingredients:
Floretsfrom1bunchbroccoli
23¾-oz.(106g.)canseach,Norwaysardinesinoil,drained
2carrots,large,thicklyslicedonthediagonal
WarmDillDressing(recipefollows)
2leeks,medium
Freshdillsprigs
3cups(7½dl)shreddedcabbage
Wash and peel vegetables as needed. Separately steam broccoli, carrots, and leeks untilcrisp-tender;drain immediately.Cut leeks intoquarters lengthwise, thencut into2-inch(5-cm)lengths.Lineplatterwithcabbage.Arrangebroccoli,carrots,leeks,andsardinesoncabbage.PourWarmDillDressingoversalad.Garnishwithdillsprigs.Serveimmediately.
WarmDillDressing:Inasaucepancombine¼cup(½dl)eachofoliveoilandwater,2½tablespoonsdistilledvinegar,1largeclovegarlic,finelychopped,and¼teaspoonpepper.Whiskover lowheat justtoboiling.Removefromheat.Stir in2–3tablespoonschoppedfreshdillor2–3teaspoonsdrieddillweed,andsalttotaste.
Serves4
WarmSardineSalad(Varmsardinsalat)Heartyflavorsofpotatoes,mushrooms,ham,andavocadocombinewithNorwaysardinestomakethisdelicioussalad.
Ingredients:
2tbsp.vegetableoil
Saltandpeppertotaste
1lb.(450g.)potatoes,cubed
1qt.(liter)spinachleaves
½cup(70g.)redonion,chopped
13¾-oz.(106g.)canNorwaysardinesinoil,drained
1cup(225g.)ham,diced
8mushrooms,sliced
½cup(85g.)cherrytomatohalves
1avocado,ripeandsliced
Freshchives
Lemonjuice
DijonVinaigretteDressing(recipefollows)
Heatoil ina large,non-stickskillet.Addpeeledandcubedpotatoes;cookovermediumheatuntilgoldenandtender,15–20minutes,stirringoccasionallytobrownallsides.Drainontowelingandreserve.Addonion,hamandmushroomstoskillet;sautéuntilonionsaresoft.Peelandsliceavocadoandaddageneroussqueezeoflemonjuice.Addwithcookedpotatoes to the skillet, salt and pepper. Toss gently tomix; remove from heat. Arrangespinachonservingplate;topwithpotatomixture,sardines,andcherrytomatoes.Garnishwithchives.Spoondressingoverall.Servewarm.
DijonVinaigretteDressing;Combine⅓cup(¾dl)vegetableoil,2tablespoonsredwinevinegar, 2 teaspoonsDijon-stylemustard, and 1 teaspoon snipped fresh or½ teaspoondriedchives.Whisktoblend.Seasonwithsaltandpepper.
Serves4
Fisherman’sPotatoSalad(Fiskerenspotetsalat)
Whetherocean-goingorflycastingonamountainstream,everyfishermanwilllovethispotatosaladwithitsdeliciouscombinationofpotatoes,crispapples,andheartyNorwaysardines.
Ingredients:
¼cup(½dl)oliveoil
¾lb.(340g.)redpotatoes,smallcookedandsliced¼-inch(6-mm)thick
1½tbsp.lemonjuice
1tsp.Dijon-stylemustard
1tsp.mustardseeds
2redapples,small,coredandthinlysliced
1½tsp.freshdill,chopped,or½tsp.dillweed,dried
23¾-oz.(106g.)canseachNorwaysardinesinoil,drained
½tsp.lemonpeel,grated
2greenonions,sliced
Lettuceleaves
Peppertotaste
Freshdillsprigsandlemonwedges
Whisk together oil, lemon juice, mustard, mustard seeds, dill, lemon peel, onions, andpepper. Pour over potato and apple slices, tossing to coat. Chill. To serve: Arrangepotatoes, apples, and sardines on four lettuce-lined plates. Garnish with dill sprigs andlemonwedges.
Serves4
SaucesNøkkelostSauce(Nøkkelostsaus)Serveoverfreshcookedvegetablessprinkledwithcookedham.
Ingredients:
3tbsp.butter
½tsp.Dijonmustard
3tbsp.flour
3cups(7½dl)Nøkkelost,grated
1½cups(3dl)milk
Ham,chopped
½tsp.salt
Meltbutter insaucepan.Stir inflour.Pourmilkinallatonceandstiruntilsmoothandthick. Simmer 5minutes. Seasonwith salt andmustard.Add cheese and choppedham,stirringuntilmelted.
Makes2¾cups
GameSauce(Tradisjonellviltsaus)Ingredients:
2tbsp.butter
½cup(1¼dl)100%goatcheese,diced
2tbsp.flour
3juniperberries
1cup(2½dl)bouillon
2tsp.salt
1cup(2½dl)sourcream
1tsp.pepper
Brownbutterandflourinanironfryingpan.Addbouillonandsourcreamallatonce.Stirovermediumheatuntilsmoothandbubbly.Adddicedcheeseandspices.Letsimmer10minutes.Ifadarkercolorisdesired,addalittleMaggiseasoning.
Makes2¾cups
GravyforChickenorGame(Gjetostsaustilvilt)Ingredients:
⅝cup(1½dl)goatcheeseorGudbrandsdalost,diced
1cup(2½dl)sourcream
½tsp.pepper
1⅓cups(3¼dl)bouillon
6–8juniperberries
Melt goat cheese in one third of the bouillon.Add remaining bouillon, bring to a boil.Lower heat, add sour cream under constant stirring, and let simmer 4–5minutes untildesiredconsistency.Addpepperandjuniperberriestotaste.
Makes2¾cups
OldFashionSauce(Gammaldagsduppe)Servewithklubb(largedumplings).
Ingredients:
½cup(1¼dl)100%goatcheese,grated
¼cup(½dl)sugar
2⅔cups(6½dl)water
⅓cup(¾dl)sourcream
¼cup(½dl)flour
Gratecheeseandbringtoaboilwith2cupswater.Stir flour intoremainingwateruntilsmooth.Addtocheesewithsugar,andstiruntilitbeginstoboil.Letsimmer10minutes,stirringoccasionally.Addsourcream.
Makes3½cups
SourCreamGravy(Rømmesaus)Tastywithchicken,vealorgame.
Ingredients:
1⅛cups(2¾dl)sourcream
⅛cup(¾dl)chivesordill
3½tbsp.goatcheese,grated
Overmoderateheatcombinesourcreamandcheeseinsaucepanandstiruntilmelted.Stirinfinelychoppedchives.Heatthoroughly.
Makes1½cups
DillSauce(Dillsaus)Ingredients:
1tbsp.French-typemustard
½cup(1¼dl)oil
1tbsp.vinegar
¼cup(½dl)finelychoppeddill
Stirallingredientsintoathicksmoothsauce.
Makesabout¾cup
ChiliSauce(Chilisaus)Ingredients:
½cup(1¼dl)sourcream
1tbsp.lemonjuice
¼cup(½dl)mayonnaise
½tsp.mustard,dry
¼cup(½dl)chilisauce
½tsp.Worcestershire
Mix all ingredients well. Yogurt may be substituted for sour cream. Keep refrigerated.Greatwithcrab.
Makes1cup
MustardSauce(Sennepssaus)Ingredients:
3shallots
½cup(1¾dl)fishstockorbroth
2tbsp.butter
½cup(1⅛dl)cream
½tsp.salt
1½tbsp.lemonjuice
⅔cup(1¾dl)mustard,wholegrain
⅓cup(¾dl)freshdill
Start thesaucebysautéingtheshallots inbutter;addthemustard,stock,andcreamandsimmer,reducingthesaucetohalftheoriginalamount.Seasonwithsaltandpepperandadd some drops of lemon to give the sauce a touch of sharpness. Add dill just beforeserving.
Chive-ParsleySauce(Grønnsaus)Ingredients:
½cup(1¼dl)mayonnaise
1tbsp.parsley,finelychopped
½cup(1¼dl)sourcream
1tbsp.chives,chopped
1tsp.mustard,IdunorDijon-type
1tsp.lemonjuice
Mix all ingredients well. Yogurt may be substituted for sour cream. Keep refrigerated.Servewithcrab.
Makesabout1¼cups
BrownGravy(Brunsaus)Ingredients:
4tbsp.butter
Salt
5tbsp.flour
Pepper
1qt.(liter)brothorbouillon
1tsp.soysauce
1tbsp.blackcurrantjuice,ifdesired
Meltandcarefullybrownbutter.Stirinflour.Letsimmeruntilnut-brownincolor.Whiskfullywhile addinga littlewarmbroth at a time, andbring to aboil after eachaddition.Coverandletsimmerabout10minutes.Seasonandaddcurrantjuiceifdesired.
Makesabout3¾cups
WhiteSauce(Hvitsaus)Ingredients:
1½tbsp.butter
Saltandwhitepepper
2tbsp.flour
1eggyolk
½cup(1dl)coffeecream
2tbsp.cream
Fishstockorbouillon
2–3tbsp.dill,chopped
Makeawhitesaucefromthebutter,flour,andcoffeecreamandaddatouchoffishstock.Letitsimmer7minutes.Mixtheeggyolkandcreamandbeatitintothesauce.Addsalt,pepper,anddill.Pouroverthefishandserveimmediatelywithpotatoes,vegetables,andlefse.Decoratewithdill.
ParsleyButter(Persillesmør)Excellentwithsteamedorbakedfish.Ingredients:
2bunchesparsley
1¼cups(385g.)butter
2tbsp.fishbroth
Mince parsley and bring to a boil in the fish broth. Add butter and stir until velvetysmooth,thistakesabout10minutes.Donotletitboil.
Makes1⅜cups
DessertSaucesCurrantSauce(Ripssaus)Ingredients:
Pandrippings
Salt
1⅓cups(3dl)whippingcream
Pepper
1tbsp.soysauce
½cup(1¼dl)currants
3tbsp.currantjelly
Strainthepandrippingsandaddwiththewhippingcreamtoaheavy-bottomedsaucepan.Lettsimmeruntilitbeginstothicken.Addjellyandsoysauceandstiruntilthejellyhasmelted.Addseasoningtotaste.Carefullyaddcleanedcurrantsandserveimmediately.
Makesabout1⅓cups
MintSauce(Myntesaus)Ingredients:
2cups(5dl)brothorpandrippings
Salt
3tsp.caramelcoloring
Whitepepper
3tsp.cornstarch
2tbsp.freshmintor1tsp.dried
Pourpandrippingorbrothintoasaucepan.Addenoughcaramelcoloringtomakeanicecolor,andbringtoaboil.Dissolvethecornstarchinalittlewater,andaddtothebrothinathinstream,whilestirringcontinually.Letsimmeracoupleofminutesandseasontotaste.
Makes2cups
RedFruitSauce(Rødfruktsaus)Redfruitsauceisthecrowningglorytomousse,puddings,andrice-cream.Makeitfromcurrant,cherry,strawberry,orraspberryjuice—theyarealldelicious.Ingredients:
2cups(5dl)juiceofyourchoice
2tbsp.potatoflour
Sugarifneeded
Coldwater
Bring juice to a boil.Meanwhile dissolve potato flour with a little water. Remove juicefrom heat and slowly add the potato flour thickening, stirring constantly to assure itssmoothness.Bringquicklytoaboilandremovefromheat.Ifcookingperiodisprolongedthesaucemaybecomethinorevenelastic.Thesauceshouldbesmoothandnottoothick.Poursauceintoapitcherorothersuitablecontainerandsprinklealittlesugaroverthetoptopreventfilmfromforming.Chill.
Makes2cups
QuickRedFruitSauce(Hurtigrødfruktsaus)If you do not keep fresh or canned juice on hand the supermarkets carry reasonablesubstitutessuchasJunket,DanishDessert,pudding,andpiefillings.Followdirectionsonthepackageexceptdoubletherecommendedamountofliquid.
ApricotSauce(Aprikossaus)ItwasarealtreatforuschildrenwhenourSundaydessertwascreamofwheatpuddingtoppedwitharedfruitsauce,oronceinagreatwhilethisdelectableapricotsauce.
Ingredients:
¾cup(1¾dl)apricots,dried
¼cup(½dl)sugar
2cups(5dl)water
1tbsp.potatoflour
Water
Rinsetheapricotsandletsoakinthewaterfor3–4hours.Letsimmerinthesamewateruntiltender.Forcethroughasieveandletcool.Addsugartotasteandpotatoflour.Pour
back into thekettleandbring toaboilwhileconstantly stirring.As soonas itbegins toboil,removefromtheheatandkeepcovereduntilcooled.Chillbeforeserving.
Makes2cups
GoatCheeseDessertSauce(Gjetostdessertsaus)MakingthissaucewithSki-QueenGjetostwillgivearichlusciousgoldensaucewitharicharoma.Remarkablygoodonicecreamaswellasoverpearsandnectarines.
Ingredients:
1cup(2½dl)Ski-Queengoatcheese
Touchofanise,cardamom,cinnamon,orginger
⅓cup(¾dl)milk
1tbsp.honeyorsyrup
Grate the cheese and melt over low heat with the milk and honey. Add your favoriteseasoning.
BlueberrySauce(Blåbærsaus)Washtheamountofberriesneeded.Setaside¼cup(½dl)berries,andgentlymixwith1tablespoon sugar.Mash the remainder of the berrieswith a fork and addwith sugar totaste.Servethesauceinapitcherorarrangeonindividualdessertplateswiththedessert.Decoratewiththesugaredwholeberries.
FruitSaucefromFrozenBerries(Sausavdypfrystebœr)Fresh frozenberriesmakedelicious fruit sauces forpuddingsor icecreams.Takeoutasmany berries as needed and set to thaw in a sieve placed over a bowl.When defrostedpressberriesthroughsieveandaddenoughoftheliquidtomakeconsistencydesired.Addvanillaandsugartotasteifneededanddesired.
RichVanillaSauce(Finvaniljesaus)Most homes used two types of vanilla sauce, fin (rich), whichwas reserved for birthdays,specialholidays,andguests;andhverdags,everyday,vanillasauce.Ingredients:
½vanillabean,slicedlengthwise
3eggyolks
1cup(2½dl)lightcream
2–3tbsp.sugar
1½tsp.vanillasugarorextract
½cup(1¼dl)whippingcream
Placethesplitvanillabeaninaheavysaucepanandpourincream.Bringthecreamtoaboil over moderate heat. Remove from heat, cover, and let stand approximately 10–15minutessothesaucewillabsorbtheflavorofthevanillabean.Removethebean.Usinga
wirewhisk,inaseparatebowl,beattheeggyolksandsugartogetherandaddtothecream.Put the sauce over lowheat until it thickens,while stirring.Remove fromheat and stirfromtimetotimeasitcools.Addadditionalsugartotaste.Whipthecreamandaddjustbeforeserving.Servewithbakedapples,chocolatepudding,orfruitdessertsorpies.
EverydayVanillaSauce(Vaniljesaustilhverdags)Ingredients:
1½cups(3½dl)milk
½tbsp.potatoflour
1½tbsp.sugar
1½tsp.vanillasugar
1egg,large
Inaheavysaucepancombinemilk,sugar,egg,andpotato flour.Whilestirring,bringtotheboilingpointovermediumheat. Itmustnot boil. Remove fromheat. Stir the saucefromtimetotimeasitcools.Servechilled.
Makes1¾cups
WarmChocolateSauce(Varmsjokoladesaus)Ingredients:
2cups(5dl)water
3tbsp.vanillasugar
5tbsp.cocoaorchocolatesyrup
Salt
¼cup(½dl)sugar
⅓cup(¾dl)whippingcream
Combineallingredients,exceptvanillasugarandwhippingcream,inheavysaucepanandbringtoaboilwhilestirring.Removefromheat,andaddvanillasugarandapinchofsalt.Whip cream and add to warm chocolate sauce. Serve with cold puddings and fruitdesserts.
Makes2¾cups
FishEversinceVikingtimes,possiblylongbefore,theseahasheldamysteriouslurefortheNorwegians.Ithasoftenbroughtsorrowtoafamilywaitingforalovedone.Buttheseaisalsogenerous;ithasbeenthelifesourceformanyNorwegiansforgenerations.
ThebelovedNorwegianpoetBjørnstjerneBjørnson, inhispoemDennorske sjømaner,tellsastoryofthecourage,determination,andfaithofthemenwhobravelystruggledwiththetreacheroussea,whethertheysailedthesevenseasorwerefishingthecoastalwatersofNorway.
Mostofusdonotquitecomprehendthededicationofthefishermen.Weknowonlytheenjoymentofthesavorydelicaciestheybringtous—fromherringtocod,frommackereltohaddock,frompollacktoflounderandsalmon,theshiningkingofthesea.Addtothisthemyriadsofshellfishandyouhaveculinarytreatsthatcontinuetodelightmanyofus.
Properlypreparedfishisnotonlytastybutsoundnutrition.Itiscomparativelylowincaloriesandhas not been fed hormones, tranquilizers, and antibiotics as have domesticanimals.TheNorwegianSeafoodExportcouncilexplains:
There isno longeranydoubtaboutdirect linksbetweendietandhealth. In thisrespect,food from the sea is extremely important. Fish is amagnificent source of protein. Suchproteinsarereadilydigestedandhavean idealmakeup.Aminoacidcompositionsdifferlittle from species to species. In latter years, fish fat has receivedmuch attention for itspolyunsaturated, so-called Omega 3 fatty acids. Omega 3 fatty acids protect againstcardiovasculardiseases.They are vital todevelopmentof thebrain andnervous system,andtheretinaof theeye.Theyarealsonecessary for fetaland infantdevelopment.NewresearchindicatesthatOmega3fattyacidsarealsoefficaciousagainstchronicinfections,diabetesandcertaintypesofcancer.
The humanbodyneeds vitamins.These are generally divided into two groups,water
solubleandoilsoluble.Alackofvitaminsleadstoreducedhealthandvitality,andeventoserious deficiency diseases. Fish and seafood have a high content of a number of Bvitamins(watersoluble)andparticularlyvitaminB12.FatfisharetheonlynaturalsourceofvitaminDinourfood.FishalsoprovidesolublevitaminsAandE.
Seafoodgivesawellbalanced intakeofanumberofminerals.Asabenefit topersonswithhighbloodpressure,seafoodislowinsodiumwhilerichinpotassium.Anumberoftrace elements, including selenium, iodine, and fluorine, are required for properhealth,andmostofthesearefoundinseafood.Fishsuppliesuswithanaturalformofseleniumwithnodosagerisks.
Withabundantchoiceof fishavailable, it iseasy tovaryourmeals.Thesimplestwaytopreparefishistosimmeritinsaltedwater.Forvarietyaddalittleonion,bayleaf,dill,orpepper.Fishbakedintheoven,orinfoil,retainsmuchofitsaroma,juice,andflavor,andtheresultingbrothissimplydelicious.Grilledfishistrulytastyandcanbepreparedwithaminimum of fat. Fish casserolesmay be varied by the addition of potatoes, vegetables,variousspices,sauces,andcheese.Fishsoupcanbemadefromthewaterinwhichthefishwascookedorfrombrothmadebyboilingfishskinandbonestogether.Fishbrothshouldneverbeboiledmorethan30minutes.
MyfirstrecollectionoftrulyfreshfishwaswhenourfamilylivedontheislandofKollenattheendoftheOslofjord,where itopensupintotheSkagerak.Weoftencaughtourfirstfishinthemorningasthesun’sfirstraysilluminedthesea’ssurface.Inthefallandspringthe wind would often whip the sea up around our row boat, making the fishingmoreexciting for us youngsters at least. Back on the island, the aroma of slowly simmering,freshfishwastous,agreatpaymentforourefforts.Fishforbreakfastgavelotsofenergytoyoungbodiescravingnutrients.Thememoriesofthosedaysareafarcryfromwhatsomemarketstodaycall“freshfish.”
Lookforthesesignsoffreshness:Cleanfreshsmell,clearbulgingeyes,brightredgills,andshiny,smooth,andelasticyetfirmflesh.Herringmayhaveredeyesandmackerelmayhave dark gills, but this does not necessarily mean that either is old and unpalatable.Followingyour“catch,”rushhomeandletthefishbaskforawhileincoldrunningwater,orletitrestforaboutonehourinlightlysaltedwater.Thiswillhelpbringoutmaximumflavor.
Preparingfish:All fishafter ithasbeencleaned,andunless freshlycaught,shouldbesoakedinwater,towhichhasbeenadded3tablespoonssaltto1quart(liter)waterabout20–30minutes.Thiswayanypossibletaste,intestine,andothermatteraredrawnintothewater.
Boiled,slicedfish:Cod,salmon,mackerel,orpollackslicesshouldbeplacedinboiling,well-salted water. The fish must not boil. Simmer from 5–10 minutes depending onthicknessofsliceandtypeoffish.Leanfishrequireslesscookingtimethanfat.Ifyouarenotplanningtoutilize the fishbroth,add4–4½tablespoonssalt toeachquart (liter)ofwaterandifdesired,a teaspoonofvinegar,whichresults ina firmerandwhiter flesh.Ifyouintendtousethebrothforsauceorgravyonly,useonetablespoonsalttoeachquartofwater.
Boiledwhole fish: Lean fish such as ling, cod, pollack, or billet falls apart easily andshouldnotbecookedwhole.Ifyouintendtopreparethistypeoffishwhole,bakeratherthanboil.Fattyfishsuchassalmon,trout,freshwaterherring,ormackerelmaybeboiledwholeinafishpoacherorlargekettle,oritmaybebaked.Thereshouldbearackinthebottomof theutensil foreasy removalof fish toplatter. Inanemergencyapieceof foilmaybesubstitutedfortherack.Ifalargefishisplacedwholeinboilingwatertheskinwillbreak and the outer parts of the fish will be overcooked and dry by the time the heatreaches thebackbone.Therefore, large fish, from2–4½pounds (900g–2kg) shouldbeplacedincoldwater;cookingtime,from30–50minutes.Mediumfish,from1–2pounds(450–900g)areplacedin lukewarmwater;cookingtime,20–30minutes.Small fish, lessthan1pound(450g)areplacedinboiling,saltedwater;cookingtime,10–20minutes.
It is difficult to judge when a whole fish is thoroughly cooked. To make thisdetermination carefully prick the fish close to the backbone, and if themeat leaves theboneandhasbecomedullandnon-transparent,itisdone.Anotherwayistomeasurethethicknessofthefish.Placefishonflatsurfaceandmeasurethicknesswitharulernexttothethickestpart.Thenfollowthecookingtimeassuggestedinthetable:
Thewrinkledskin,thegrayishdarkgills,andcloudysunkeneyesareenoughtoscarethehungriestcataway.Ifyoustartoutwitholdfish,deepfryituntilthegreaseisdripping,orbroilituntildesertdry,orsmotheritinathicklayerofbreadcrumbsuntilanyresemblanceoftheoriginalhasvanished;youshouldnotwonderwhyyourfamilythinkstheydon’tlikefish.
LeanFish(Cod,pollack,haddock,etc.)
2inches(5cm)thick 13minutes
2¾inches(7cm)thick 25minutes
4inches(10cm)thick 50minutes
FatFish(Salmon,trout,etc.)
2inches(5cm)thick 18minutes
2¾inches(7cm)thick 35minutes
4inches(10cm)thick 70minutes
FlatFish(Flounder,turbot,etc.)aswellasmackerelandherring
1⅛inches(2¾cm)thick 13minutes
1½inches(3¾cm)thick 23minutes
2inches(5cm)thick 35minutes
Cookinginfoilontopofthestove:Eitherwholeorslicedfishmaybecookedinfoil.Cleanedandwashed,itisplacedonapieceoffoilandsalted.Ifwhole,saltthefishinsidetheabdomenaswellastheentireoutside.Useupto1tablespoonsaltforeach2pounds(900g)offish.Asqueezeortwooflemonmaybesprinkledoverthefish.Spicessuchasdill,chives,parsley,basil,paprika,curry,andthelikemaybeadded.Wrapthefoiltightlyaround the fishandplace,with the folding side facingup,on topofpotatoeswhicharebeingboiledinasmallamountofwater.Cookingtimeforfishslicesorchunksisfrom10–20minutes.Fishcookedinthismannerwillretainitstasteandaroma.Theresultingbroth,containedinthefoil,maybeusedforgravy.
Cookinginfoilintheoven:Butterapieceoffoil.Rubsaltintoa1–2pound(450–900g) cleaned and washed fish. Parsley, dill or other spices sprinkled into the abdomenimparts added flavor. Place the whole fish on the foil, wrap tightly and lay in a smallroastingpanwiththefoldedsideup.Pouracupofwaterintothepanandbakeat375°F(190°C)intheoven.Cookingtimevariesaccordingtothesizeoffish,butallowabout45minutesfora3½pound(1½kg)fish.Remainingbrothinthefoilcanbeusedforgravyormixedwithsomemeltedbutterandservedwiththefish.
Grilledfish:Fat fishsuchassalmon,herring,andtrout isespeciallysuitedtogrilling.Flounderisalsogood,butleanfishsuchascodfallsaparteasily.Fishmaybegrilledwholeorsliced.Placeindoublegrillrackwhichhasbeengreased,andgrillfor3–5minutesoneachside.Saltthefishafteritiscooked.Oraddspicestothefish,wrapinlightlybutteredfoilandgrilldirectlyonthecoals.
Deep-fatfriedfish:Fishfilletsorsmall,wholefishmaybedeepfatfriedinshorteningandoilata temperatureof350°F(175°C). Ifa thermometer isnotavailable it iseasy todetermine proper cooking temperature by dropping a bread cube into the hot oil; if itturnsgoldenbrownwithinoneminuteitisreadytoreceivethefish.Thefishtobefriedmust be completely dry. It may be fried plain or breaded, but breading results in adeliciouscrispcrust.Oritmaybedippedinsaltedpancakebatter.Donotreusetheoil.Itisnotgoodforyourhealth,nordoesitlendtotheflavorofthefish.
Frozenfish:Agreatvarietyof fishisavailable infrozenform.Althoughfrozenfishisnot quite comparable to fresh fish, it is tasty and a great convenience to our busy livestoday.
Ifyouareluckyenoughtohaveinyourpossessionmorefreshfishthancanbeeateninonemeal,utilizethefreezer.Leanfishhasbetterkeepingqualitiesthanfatfish.Topreparefish for freezing, clean andwashwell, and slice or cut into fillets. Small fish should befrozenwhole.Fat fishshouldbe frozen inblocksof ice,orcoated in ice, tomaintain itsquality.
Blockfreezing:Cleanandwashthefish.Put in largecontainer(squareorrectangularfitsbestinfreezer)andcoverwithwater.Freeze.Whenfrozenremovetheblockfromthecontainerandwrapinfoil.Putdividersbetweenthefishwhichhasbeenslicedorfilletforeasyremoval.
Ice coating: Put cleaned and washed fish in plastic bag and allow to remain in thefreezer for24hours.Removeanddip in coldwater.Return to freezeruntil thewater isfrozen.Repeattwoorthreetimesuntilalayeroficeisformedaroundthefish.Wrapforfreezing.
Vegetablestoservewithfish:Fishhasaratherneutraltaste,thereforemostvegetablesare compatiblewith its flavor. Leek, green beans, broccoli, peas, carrots, and cucumbersalad is excellentwith any fishmeal.Boiled rutabaga and cabbage is greatwithherring.Stewedvegetablesarebestwithfriedfish,andsaladswithboiled,baked,orfriedfish.
Whichsaucetoserve:Foryears,meltedorbrownedbutterwas themostwidelyusedaccompaniment for fish,but todaymostpeopleprefera less fatteningsauce,merely fishbrothorlemonjuice.Useaslittlebutteraspossiblewhenfryingfish.Athinsaucecanbemadebyusingfourtablespoonsofflourtoonequartbrothorliquid,varyingthetasteby
adding leek, parsley, dill, celery, mushrooms, asparagus, horseradish, shellfish, tomatopurée,curry,orbasil.
Cod(Torsk)DuringoneofmyvisitstoNorwayadearfriend’sfacelitupinutterdisbeliefwhen,inanswerto“Whatwouldyoulikefordinner?”myreplywas,“Boiledcod.”Sheprotested,butmemoriesweretoovividanddelectablecoditwas.
TheNorwegianshavealways lovedcodever sinceViking timeswhen theywereusedasboth foodand in trading.To thisday,mostNorwegiansenjoyat leastonecoddinneraweek.Themild taste of codmakes it easy to vary themenu, andmost vegetables are afittingaccompaniment.
Codoranyfishforthatmatterhastobefresh—absolutelyfresh—tomakethosetastebudscomealive.TheadviceofThorsteinDiesenfromthebookNorskMatiswelltaken:
“When you go to purchase a cod, remember that most people can consume anunbelievableamount.Agoodcodheadisoneofthehappiestacquaintancesonecanmake.Acod,sofreshthereisstillatwinkleinhiseyes,cansparkanindescribableappetite.
Assoonasthecodisinthehouse,prepareit.Aswithflowers,sowithcod—youmusttalktoitandhandleitgentlytoreapthemaximumgoodness.
Beginbylettingthefishenjoyitselfunderrunningwater.Ifthisisimpossible,letthefishrestawhileinlightlysaltedwater.Itwillproducethesameresults.
RuleNo.1:Agoodbasicrulewhenslicingfishintoservingportionsisnevermaketheslicesthickerthanyourfinger.
RuleNo. 2: Use plenty of salt. Double the amount normally called for in most fishrecipes.Theverybestmethod(notpracticalinmostareas)istocookthecodinclearseawater,addinganextraportionofsalt.
RuleNo.3:Neverallowcodtoboil.Thisisacardinalsin!Afterthewaterhasreachedthe boiling point, carefully lower the fish into the boiling water, reduce the heat andsimmergentlyuntildone.Itisdonewhenthefleshisnolongertranslucentandseparateseasily fromthebones.Fishwhichhasbeenovercookedand loses its shape,also loses itsserving attractiveness. If you are preparing a large quantity of fish it is advisable to usemorethanoneutensil,orjustcookaportionatatime,evenifitisnecessarytokeepyourguestswaiting.Thecodmustbeservedsteaminghot.
Remove fishwithaslottedspoon, ifyouarenot luckyenoughtoownasteamerwithperforatedtray.Placecarefullyonaheatedplatter,andinsertasmallbunchofparsleyinthecod’smouth.Garnishwith lemonslicesandsprinklewithchoppedparsley.Nothingbutmeltedbutter(nosubstitutes)willdoforsuchadish,butpleasemeltcarefullysoasnot
toscorchit.
RuleNo.4:Servethecodonheateddinnerplates.Infactheattwoplatesperpersonincaseofsecondservings.Sincethecodinitselfisquitecolorless,itisofgreatimportancetosetanattractively,colorfultable.Abrightredtableclothwithcontrastingbluedishes,andacenterpieceoffreshflowerswillimpressyourguestsasadinnerwellremembered.Theusualaccompanimenttoacoddinneristiny,boiled,steam-driedandbutteredpotatoes.Amelonballcutterisusefulinshapingthepotatoballs.Serveinaheatedbowlwithbutterandchoppedparsley.Cheeseandcrackers,togetherwithsomefruit,makeagrandfinaletoadeliciousmeal.”
PartyCod(Festtorsk)
Slicecodfillets intouniform,squareservingpieces.Dip inslightlybeateneggwhiteandsaltedzwiebackcrumbs.Lightlybrownthefishinmargarine.Layhalfofthefishpiecesinanoven-proofcasseroledish.Mixa fewchopped,pickledonionswitha littlebutterandtopeachsectionoffishwithaspoonful.Makeasecondlayerofremainingfish.SprinkleonetablespoongratedJarlsberg,orothermildcheese,oneachsectionandtopwithcookedspinachmixedwith a littlemayonnaise.Bake in a 450°F (230°C)oven for 5–8minutes.Serveatonce.Decoratewithtomatoesandparsley.
Lutefish(Lutefisk)Everycountryhasitsculinaryspecialties.Nostalgicmemoriestugatyourheartstringsif,whenseparatedbydistance,thesefavoritesaresetbeforeyou.Norway’slutefishissuchaspecialtytomany.
Lutefisk(driedcodtreatedwithlye)mustsurelybethestrangestculinaryeffortcreditedtothe Norwegians but what a treat when prepared properly. Everyone of course is not adevotee of lutefish, but there are those who defend it vehemently. Others go to theoppositeextremeandclaimit’sanationaldisgrace.Inyearspastthehomemakerhadtogothroughthecomplicatedtaskoftreatingthedryfishwithlye,butnow,eveninAmerica,frozen lutefish is readily available at selected fish markets and at Scandinaviandelicatessens.
Cooking lutefish theold-fashionedway:Donot cook in aluminumvessels as itwilldarkenthekettle.Use3leveltablespoonssalttoeachquartofwater.Bringwatertoaboil,addsalt,andreturntoaboil.Addfishwhichhasbeenslicedintoservingpiecesandagainreturn to boil, then remove from the heat. Skim, and let fish steep for 5–10 minutesdependingonthickness.Serveatonce.
Withoutaddedwater:Puttheservingpiecesoflutefishinakettle,seasoneachpound(450g)offishwith½tablespoonofsaltandplaceoverlowheat.Thisallowsthewatertobe“drawn”out.Bring toaboilandremove fromheat.Let steep5–10minutes.Serveatonce.
Bakinginfoil:Heat theovento400°F(205°C).Skinsidedown,arrange lutefishonasheetofdoublealuminumfoilandseasonwithsalt.Wrapfoiltightlyaboutfishandplaceon rack in a large pan andbake 20minutes.Cut corner from foil anddrain out excesswater.Serveatonce.
Lutefish with a firm texture can be obtained by first sprinkling with coarse salt andallowingtostandforseveralhours.Rinsewellincoldrunningwater,andsoakinunsaltedwater.Thencookorbakeasdesired.
Lutefishmustbeservedhotonpipinghotplates.Accompanimentsvaryfrombaconorpork drippings, white sauce,mustard sauce, ormelted butter which seems to remain afavorite.Boiledandsteamedpotatoes,andstewedwhole,drygreenpeasareamustasavegetableaccompaniment.Theonlyothernecessaryadditionsarefreshlygroundpepper,lefseor flatbread. InsomepartsofNorthernNorway lutefish is servedwithmeltedgoatcheese.
CornedSalmon(Gravlaks)SplendidMaywithbuddingtrees,colorfulflowers,longerdays,anddelectablesalmon!FromearlyMaythroughthefirstpartofsummersalmonissovereigninNorway.Duringthisperiodeveryrestaurantmenuincludesfreshorsmokedsalmon.Youwillalsofindgravlaks,marinatedsalmon,extolledbymanyassalmonatitsbest,andnowpopularanew.
Photocredit:AlfBjøresen
AtonetimesalmonwassoabundantalongthecoastofNorwayandservedsofrequentlythatservantsrequiredaspecialguaranteeclauseintheircontractthatlimitedtheservingofsalmontotwoorthreetimesaweek.Todaysalmonisexpensiveandconsideredfestmat,gourmetfood.Gravlaksmaybeservedasanappetizerorasamaincourse,usuallyservedwithdillsauceandcreamedpotatoesIngredients:
3lbs.(1,350g.)filletedsalmon,centercut
¼cup(½dl)salt
¼cup(½dl)sugar
1largebunchofdill
20whitepeppercorns,orsubstitutewithblack
Askyourfishmongertocutthesalmoninhalflengthwiseandremovethebackboneandallsmallbones.Athome,rinsethefishwellanddryinatowel.Washthefreshdillanddryonpapertowels.Placeathicklayerofdillintoadeepcasseroleorbakingdish.(Ifthedillwasgrowninagreenhouse,itwillnotbeaspungent,inthiscase,choptheherbtoreleaseitsflavorandsprinkleitoverthefishinstead.)
Inaseparatebowl,combinesalt,sugar,andcrushedwhitepepper.Sprinklesomeofthespicesoverdill.Rubthefilletswithsomeofthespices,andplaceonefilletskinsidedowninthedill.Againsprinklethesalmongenerouslywiththespicesanddill.Addthesecondpieceof fish, skin sideup.Make sure the thickerpartofone fillet ispressedagainst thethinnerpartoftheother.Finally,addtheremainingdillandspices.Coverwithaluminum
foilorclearwrap.Placeawoodenboardslightlylargerthanthesalmonontopandaddalightweighttopressitdown,threetofourfoodcans,distributetheweightevenly.Letthefish stand from24–36hours in the refrigerator.Turn the fishevery12hours,butmakesure the two fillets remain pressed closely together. Baste the salmon with the liquidmarinadethataccumulates,separatingthehalvesalittletobastethesalmonontheinside.Replacethewoodenboardandweightseachtime.
Whenthegravlaks isreadytobeserved,removethesalmonfromitsmarinade,scrapeawaythedillandspices,andgentlypatdrywithpapertowels.Toslice,placetheseparatedhalvesskinsidedown,anduseasharpknifetocutacrossthefishatasharpangle,slicingthinlyanddetachingeachslicefromtheskin.Itshouldbeservedcoldandmaybekeptintherefrigeratorforseveraldaysifnecessary.Servedecoratedwithdillandtwistedlemonslices. If used as amain course, servewith boiled/steamedpotatoes, freshpeas, anddillsauce.
BakedSalmon(Ovnstektlaks)Awhole,bakedsalmon,thougheasytoprepare,isafeastfortheeyesandpalate.Wehaveservedittomanyguestsinourhomeovertheyears,andalways,accoladesareunending.Bakedwholesalmonismarvelouswithasmorgasbord,orjulebord.
Ingredients:
1wholesalmon(whateversizeneeded)
Lemons,juiceandslices
Butter
Dillorparsley
Water,fishbouillon,milk,orcream
Tomatoes
Englishcucumbers
Haveyourfishmongercleanthefish.Assoonasyoubringithomewashitunderrunningcold water. The blood and the dark membrane must be rinsed or brushed away. By
rubbingalittlesaltinfirstitwillcomeoffeasier.Quicklydrythefishafterrinsing.Rubinthe salt and place on butteredheavy aluminum foil. Place a pat or two of butter in thecavity,andaddafewtuftsofdillorparsley.Covertightlyandfollowbakingdirectionforfatfish.Thesalmonisreadywhenthebackfincomesoffandwhenatoothpickinsertedinthethickestpartiseasilypenetrated.
Carefullyremovesalmontoahotplatter.Removetheskinoffthetoplayer.Tucksomedill or parsley, tomatowedges, and cucumber slices around the salmon. Slit thin lemonslices, twist, and garnish the delicate fish; add some greens if needed and sprinklewithpaprika. Strain the broth and serve as is, or use tomake sauce of your choice, such asrémoulade.Orserve the traditionalway,withhotmeltedbutter towhichchopped freshchives have been added. Servewith boiled/steamed potatoes, vegetables, and traditionalcucumbersalad.
SalmonPlatter(Laksekabarét)Awonderfuldishforaparty,andagoodwaytomakethesalmongofurtheristomakethissalmonplatter.Anaddedbonusisthatmostcanbepreparedadayinadvance.Servewithhardrollsorfreshbread.
Ingredients:
4lbs.(1,800g.)salmon,cooked
1Englishcucumber
6eggs,hardboiled
Mayonnaisetotaste
6–8tomatoes,small
Lightcream
2lbs.(900g.)shrimp
LemonJuice
1bunchradishes
Parsley
1headBostonlettuce
Thedaybefore, cleanandcarefully steep the salmon.Removeskinandboneswhile stillwarm,andplacethembackinthefishbroth.Coolsalmonandplaceincoveredcontainer.Boil theeggs, cool, shell, andput inacoveredcontainer.Clean the shrimpandplace inplasticbag.Washanddrylettuceandplaceinplasticbag.
Justbeforetheguestsarrivearrangethelettucewiththesalmonontoponalargeplatter.Add chopped eggs, quartered tomatoes, sliced cucumbers, and shrimp (save a fewout).Stir mayonnaise with a little light cream, and a few drops of fresh lemon juice. Pourmayonnaise over all and decorate in diamond shapes with finely chopped parsley andshrimp.
Serves12
WholeBakedTrout(HelstektØrret)
Ingredients:
3lbs.trout,appr.
½tsp.pepper
1tsp.salt
1bunchdill,fresh
Washfishundercoldrunningwaterandpatdry.Tieaheavystringaroundthehead/neckofthetrout.Pullthestringtothetailandtiearoundthetaleaswell.Thatwayyougetanicebendwhenthefishstands.Addsaltandpeppertothecavityandalsoalittledill.Placethefishinabakingpanandcoveritwithaluminumfoil.Bakeat390°F(200°C)for30–40minutes,oruntilthefishisfinished.Thefishisdonewhenthebackfincomesoffeasily;oryoucanplaceaknifealongthebackboneandwhenthefishmeatloosensreadilyandthefishhaschangedcolor.Carefullyremovethefishtoaplatter.Removetheskin.Outlinethecenterbackwithastripeofmayonnaise;adddillandlemonslicesorwedges.
BakedTrout(StektØrret)
Ingredients:
1largeor4smalltrout(totalof2lbs.)
4tbsp.butter,melted
1tsp.salt
2lemons
¼tsp.pepper
5parsleyleaves
2–3sprigsofdill
6lemonwedges
If you areusing frozen trout, defrost themcompletelybefore cooking.Wash fishundercoldrunningwater,andpatthemdrywithpapertowels.Brushthewholefishwithbutterandlightlysprinklethecavitieswithsaltandpepperinsideandout.Addthesprigsofdillandspreadlemonslices.Wrapeachfishsecurelyinfoilthathasbeenbutteredandplaceinabakingpan.
Bakeat300°F(149°C)forapproximately1hour. Justbeforeservingremovethefoilandthe skin. Place lemon slices and sprigs of dill on top of the fish. Sprinklewith paprika.Decorate with parsley and lemon slices. Serve with boiled/steamed potatoes and glazedcarrots.Lefseisalsoaniceaccompanimenttothisdish.
TroutinSourCream(Ørretmedrømme)Ingredients:
2trouts
Saltandpeppertotaste
1tbsp.salt
½cup(1¼dl)sourcream
Parsley,chopped
Lemonslices
2–3tbsp.butterormargarine
Paprika
3tbsp.flour
Cleanfishunderrunningwater.Makeacoupleshallowdiagonalcutsinthethickestpartofthefish.Sprinkleinsidelightlywithsaltandstuffwithparsley.Carefullybrownbutterinskillet. Roll fish in mixture of flour, salt and pepper. Brown trout over medium heat,turningonce.Addsourcreamandcontinuetosimmeroverlowheatuntildone.Bastethefishfromtimetotime.Whendone,removefishtoplatter,addingallthegravyfromthepan.Addalittlewatertothepan,bringtoaboilandstirwell,addthistofishplatterjustbeforeserving.Decoratewithparsleyandtwistedlemonslices.Sprinklewithpaprika.
Serves2
MackerelFillets(Dillstektmakrellfilet)
Oneofthesignsofspringinourhomewassimmeringmackerelonthestove.
Inthespringthemackerelislowinfat(approx.3percent).Howeverintheautumnitcancontainasmuchas30percentfat,whichmeansanabundanceofOmega3fattyacids.Anddon’tforgetmackerelisarichsourceofvitaminDandB12.Ingredients:
2lbs.(900g.)mackerel,approx.
1bunchdill
2tbsp.oil
2tsp.salt
¼cup(½dl)water,scant
Peppertotaste
Juiceof1lemon
Butterormargarine
Cleanandfilletfish,orhaveyourfishmongerdoit.Makeamarinadeofoil,water,lemonjuice,andfinelychoppeddill.Leavethefilletsinmarinadefor1hour.Removefilletsanddrainbutallowthedill toremainon the fish.Fry inbutterormargarineovermoderateheat for approximately 3 minutes on each side. Serve with steamed/boiled potatoes,steamedcarrotsandcauliflower,andcucumbersalad.
Serves4
PickledMackerel(Syltetmakrell)Ingredients:
2mackerel,small
1½tbsp.salt
1½quarts(liters)water
10peppercorns,whole
¼cup(½dl)whitewine
3bayleaves
Cleanandwashthefish.Combineremainingingredientsinakettleandallowtoboilfor15minutes.Addthecleanedmackerel to thebrineandsteepapproximately20minutes.Removemackereltoabowlandpourboilingbrineover.Cool,coverandrefrigerateuntilthe next day. Delicious served with sour cream and a pinch of sugar. Serve with hotpotatoes,salad,andflatbread.
Serves2–3ManythinkherringistheonlyfishNorwegianspickle,butpickledmackerelisatastytreatforwarmsummerdays.
DishesofSaltedHerring(Retteravspekesild)Saltedherringmustbecleanedandfilletbeforeitissoaked.Byplacingtheherringtosoakinamixtureofwaterandmilk,oneisassuredofafirm,white,anddelicatefish.Heavilysaltedherringshouldbesoakedaminimumof12hours.Herringdishesimproveinflavorastheystand.
Topbackrow:SpicedHerring,HerringinMustardSauce.Frontrow:HerringinTomatoSauce,PickledHerring.
PickledHerring(Sursild)Pickledherringwasreservedforweekendbreakfasts,andotherspecialtreatslikeasildebord.
Forthisdishyouwillneedsaltedherring,availableatScandinaviandelicatessens.Fridaywas salted herring day in our home, as it was a very inexpensive food at the time. Nofreshlyironedtablecloththisday.Mammawouldspreadoutadoublesheetofwaxpaperforeach,thenshe’dplacethecookedpotatoesandherringoneachplacesetting.Thatwasit!Pappalovedthismeal;hewouldtakeoneherringfilletatatimeandmeticulouslycuttheminevenpiecesandeatthemwiththepotatoes.Ingredients:
2–4saltedherringfillets
1cup(2½dl)water
2onions,yelloworred
½cup(1¼dl)sugar
3bayleaves
1tbsp.blackpeppercorns,whole
⅔cup(1½dl)winevinegar
Clean herring, cut off the tail and head, and rinse well in running cold water.Make ashallow cut in the skin along the backbone and peel off skin, pulling towards tail end.Fillet.Put inamixtureofmilkandwater,enoughtocover,andallowtostandabout12hours.Removeanddrain.Cutfilletsin1inch(2½cm)pieces.Thinlysliceonions.Layer
theherringand theonionslicesalternately inaglass jar.Addbay leaves.Bringvinegar,water,sugar,andpeppertoaboil,letcool.Pouroverherringandrefrigerate.Letstandatleastovernightbeforeserving.Standingimprovesflavor.
Makesabout¾quart
SpicedHerring(Kryddersild)Ingredients:
2lbs.(900g.)saltedherring
4wholecloves
Milkandwater,tocover
4wholeallspice
1tbsp.vinegar
1bayleaf,large
8blackpeppercorns
4slicesonion
Soaking: Clean herring, cut off the tail and head, and rinse in running water.Make ashallowcut in the skinalong thebackboneandpeeloff the skin,pulling toward the tailend.Fillet.Putinamixtureofmilkandwaterenoughtocover.Allowtostand12hours.Remove anddrain.Bring all other ingredients to a boil.Cool, andpourover fillets. Letstandatleast24hoursbeforeusing.
SpicedHerringinDill(Kryddersildidill)
Ingredients:
SpicedHerring
Potatoes
Coffeecream
Dill
Mayonnaise,light
Freshdilltufts
Useasmanyspicedherringsasneeded.Mixalittlecreamwithlightmayonnaiseandaddplentyofchoppedfreshdill.Pourthesauceonadeepplatter.Rollupspicedherringfilletsandplaceontheirsideinthesauce.Addatuftoffreshdilltothecenter.Chillthoroughlyandservewithpipinghotpotatoesandhardtack.
HerringinTomatoSauce(Tomatsild)Ingredients:
3spicedherring
⅔cup(1½dl)sugar
⅓cup(¾dl)tomatopurée(notpaste)
¾tsp.wholepepper
¼cup(½dl)whitevinegar
1onion,large
2tbsp.water
3bayleaves,large
2tbsp.oil
Dill
Follow soaking directions for SpicedHerring (above). Cut into bite-size pieces.Mix allingredientsexceptonion,bayleaves,anddill.Sliceonionverythin.Inaglassbowllayeronion,herring,andbayleaves.Sprinklewithchoppeddill.Maybemadeupto2weeksinadvance,butchill24hoursbeforeserving.
HerringinMustard(Sennepssild)Ingredients:
4–6spicedherringfillets
3tbsp.picklejuice
⅔cup(1½dl)sourcream
½cup(1dl)scantfreshdillor,2tbsp.freshchives,
chopped,or1tbsp.dry
2tbsp.mustard,prepared
Follow soaking directions for SpicedHerring. Cut herring crosswise in bite-size pieces.Placeinaservingdish.Addmustardandpicklejuicetothesourcreamtotaste.Adddill.(Lotsof freshdill isdelicious.)Pourover theherring, reservinga fewherringpieces fordecoration.Sprinklewithchives.
ScrumptiousHerringSalad(Herligsildesalat)Rinse equal amounts of bite-size pieces of soakedherring (dried on a paper towel) andboiled, coldpotatoes.Add finely choppedonion, asmuchasdesired.Whip sourcream,add1tablespoonsugarto1cup(2½dl)sourcream,andplentyofcapers.Addacoupleofdropsofgreenfoodcoloringuntilthesauceislightgreen.Mixwiththesalad.Servewithpumpernickelbread.
HerringandPotatoes(SildogPoteter)
I fondly remembermy family’s Sild og Poteter evenings.We ate the herring plain, buttodayforanextratastetreatyoucanbuythespicedherringatanydelicatessenormakeyourown.IwouldnotbesurprisediftheVikingsdidnotenjoythisdishaswell.Itisaneasyandgoodsummertimemeal.Ingredients:
2lbs.(1kg.)potatoes
Beets,pickledandsliced
2tbsp.butter1redonion,sliced
1lb.(½kg.)herringfillets
2dilltwigs
1cupsourcreamormore
Placeherringfilletsonaplatterandgarnishwiththeslicedredonionandbeets.Topwithsourcreamanddillsprigs.Seehowtoboilandsteampotatoesonpage79.Generouslyaddbutterpadsandsprinklewithdill.
Haddock(Hyse)Freshness is all important, both for taste and success in making these dishes. Getacquaintedwithyourfishmongerandhisexpectedarrivaloffish.Havehimgiveyouaringwhenyourparticulardelicacyarrives—thenwastenotimegettingthere.Hurryhomejustasquickly, andprepare your fish immediately. Fromexperience I knowyouwill have amostrewardingfewhours.
Forthefollowing:
FISHBALLS(Fiskeboller)
FISHPUDDING(Fiskepudding)
FISHCAKES(Fiskekaker)
FISHGRATIN(Fiskegrateng)
FISHCHOWDER(Fiskesuppe)
youwillneed:One8–9lbs.(3¼–4kg.)haddock,
4stalkscelery,large
7largeeggs
½cup(1¼dl)saltpork
½cup(1¼dl)potatostarchflour(notcornstarch)
4onions,medium
1cup(2½dl)coffeecream
1qt.(liter)coldmilk,veryfresh
½lb.(225g.)shrimp
1tbsp.nutmeg,grated
Salttotaste
Havethefishcleanedandfilleted.Besuretoaskforthehead,finparts,andbackbone.Ifyourfishmongerisasniceasmine(heprobablyis)henodoubtwillthrowinanextraheadortwoforbroth.Rinsefishwellincold,runningwateranddryonpapertowels.Placetheheads,fins,andbackbonesinalargekettle,covercompletelywithcoldwater,andaddtwogeneroustablespoonsofsalt.Coverandbringtoboil.Boilgentlyfor30minutes.
Now,backtothefillets.Ifusingameatgrinder,grindthefishthreetimes(oruseafoodprocessor,orplacesmallamountsoffishandonionatatimeinablenderandblendfor1minuteathighspeed)andblendtogetherwith2peeledonions.Discardthesliversoffishthat adhere to the grinder blades. In order to salvage all bits of fish in the grinder it ishelpfultoputthroughacut-up,peeledrawpotato.Putentireamountofpureedfishinalargebowl,add1tablespoonsalt,1tablespoongratednutmeg,andmixthoroughly.Add3eggs,oneatatime,beatingatleast5minutesaftereachaddition.Add½cup(1½dl)ofpotatostarchflourandbeatagain.Add1quart(liter)fresh,wholemilk,1ounce(2tbsp.)atatime,mixingwellwitheachounce.Whenallthemilkhasbeenaddedcontinuetobeatforanother15minutes.
Drainthekettlecontainingthefishpartsandtransferfishbrothtoanotherlargekettle.Afterthefishpartshavecooled,removeallfishmeatandplaceinacoveredcontainerandrefrigerate.Thiswillbeusedforgratinandchowder,whichmaybemadeatalaterdate-butwithinoneweek.
Dividethegroundfilletmixtureintothirds,refrigeratingtwothirdsandreservingonethirdforimmediateuse.
TheingeniousnessoftheNorwegianhomemakertoutilizeeveryparticleoffoodwithwhichtheearthandseablessesherismanifestedinthefollowingfiverecipesmadefromonelargehaddock.
FishBalls(Fiskeboller)Dipa tablespoon incoldwaterandpickupanamountofdough thesizeofa largeegg.Shapeinthepalmofyourhand.Droptheeggintoboilingfishbrothandsimmergentlyfor 25–30 minutes, never allowing the boiling to stop. The fish balls will float to thesurface.Whencookingperiodiscompletedtheywillslowlysink.Youmayremovethefishballsandstore them inacontainer for lateruse,ormakeawhite saucewith shrimp,orseasonwithcurry,andpouroverthehotfishballs.Maybefrozen.
Serves4
FishPudding(Fiskepudding)Fromthesealeapslikeatrollinaboxthelongfresco:Reddishgraygraniteagray-greendawn.Asunburstamidstacloud—oflead.
Reiis-Andersen
Photocredit:AlfBjøresen
Ingredients:
1lb.12oz.(800g.)haddockfillet
2tbsp.potatoflour
1tbsp.salt
¼tsp.pepper
⅝cup(1¾dl)milk
¼tsp.nutmeg
Butteroroil
Mince haddock fillet and salt in food processor.Gradually addmilk. Add potato flour,nutmeg,andpepperandprocessuntil smooth.Pour intoagreasedquartpan.Place thepan inabit largerpanandpour inhotwater till it reacheshalfwayup the sidesof thequartpan.Bakeat350ºF(288ºC)for35minutesoruntildone.
Serves4
FishCakes(Fiskekaker)
Usingtheremainderthirdofthedough,shapeasforfishballs.Meltbutterormargarineina heavy fry pan. Flatten the balls to ¾-inch (2-cm) depth and fry slowly to amediumbrown.Transfertoanotherskilletuntilallarebrowned.Leaveatleast3tablespoonsofthebutterinthepan;brownwellbutdonotburn.Removefromheatandadd3tablespoonsflour andblend.Add1½ cups (3½dl) fishbroth all at once, andwhiskuntil smooth.Returntoheatandaddmoreliquidifneededtomakeasmoothgravy.Pourgravyoverthefishcakesandcookgently25–30minutes.Aslicedonionmaybebrownedandaddedtothegravy.Itmaybefrozen.
Serves4
TraditionalHaddockPatties(GammeldagseFiskekaker)Ingredients:
1lb.10oz.(750g.)haddockorPollackfillets(shouldnothavebeenfrozen)
¼tsp.nutmeg
¼tsp.pepper
1tbsp.salt
2cupsmilk,app.,cold
2tbsp.potatoflour
Grindthefishonceandtransfertoafoodprocessor.Addsalt,potatoflour,nutmeg,andpepperandprocessa fewsecondsuntilsmooth.Graduallyaddthemilkandcontinuetoprocess until smooth.Makemedium sized round patties. Fry in brown butter about 2minutesoneachside.
FishGratin(Fiskegrateng)Makeawhitesauceandadd¼teaspoongratednutmeg.Add2cups(5dl)offish(gleanedfromfishparts)tosauceandmixwell.Beat4eggwhitesuntilstiff;foldintowhitesaucemixture until thoroughly blended. Place in buttered casserole. Sprinkle with topping of
breadorzwiebackcrumbs.Dotwithbutter.Choppedchivesaddedtothebuttermakesadeliciousflavor.Bakeat350°F(175°C)for50minutes.Testfordonenesswithatoothpick.Mustbeeatenatonce.Servewithbakedorboiledpotatoesandmeltedbutter.
Serves4–6
FishauGratinII(FiskegratengII)Ingredients:
3springonions
Saltandpepper
1cupmacaroni
1lb.5oz.(650g.)wolffishorhaddock
4tbsp.butter,unsalted
2eggs
4tbsp.flour
3tbsp.breadcrumbs
1¾cupsmilk
Boiledpotatoes
1–1½tsp.nutmeg
Coarselychopthespringonions.Cookthemacaroniintheusualfashion.Meltbutterinasaucepan, add flour, and stirmilk in all at once. Bring to a boil and let simmer for 10minutes. Add the spring onions for the last 2 minutes. Season with salt, pepper, andnutmeg.Cutthefishintobite-sizecubes.Separatetheeggsandaddtheyolkstothesaucewhilestirring.Whipthewhitesuntilfrothy.Blendthefish,sauce,andmacaroniandpourintoabakingdish.Topwiththewhippedwhitesandsprinklewithbreadcrumbs.Bakeintheovenat350ºF(150ºC)for40minutes.Servewithmeltedbutterandboiledpotatoes.
Photocredit:CatoLautitzen
FishChowder(Fiskesuppe)Cleananddice4largestalksofcelery.Cookinsmallamountofwateruntiltender.Dice½cup(1¼dl)ofsaltporkandfrygentlybutwell.Dice1mediumonion.Makecreamsauce
withcoffeecream.Dilutewithfishbroth,resultinginaratherthicksauce.Thenaddceleryandwaterinwhichitwascooked,thefriedsaltpork,anddicedonion.Thefinaladditionis1–1½cups(2½–3¾dl)fishmeat.Cookgentlyfor30minutes.Whenserving,sprinkleindividualbowlswithfresh,choppedchives.
Serves4–6
Creamsauce:Melt¼cup(½dl)ofbutter,add2heapingtablespoonsofwhiteflour,andblend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7–8minutes.Seasontotaste.
Flounder(Flyndre)Whenour family livedon the islandofKollensome60milesout fromOslo,oneofmyfavoritethingstodowastogooutfishingwithPappa.Fisharesuchdelicatecreaturesandsooner you get them home and start cooking them the better they taste. AndMammastood ready with a hot frying pan and prepared them in an uncomplicated manner.Flounder is a great tasting fish. The flounder has a thick skinwhich is easy to strip offbeforeitisbakedorcooked.
BoiledFlounder(KoktFlyndre)
Ingredients:
2lbs.(1kg.)flounder
1sliceyellowonionandasmallpieceofleek
Add1½tbsp.salttoeachquartofwater
Lemon
Parsley
Placethecleanedfishincoldheavilysaltedwaterfor15–20minutes.Removethefishandlet thewater run off. Lay the fishwith the dark side up in a cooking utensil.Have justenoughwatertocoverthefish.Addsalt.Bringtoaboil,removethefoam,andletthefishsteepfor15–20minutes,covered.Watchcarefullybecauseifitisinthewatertoolong,itwill lose its taste and look.Remove carefully from thewater andplaceon ahotplatter.Decoratewithparsleyandlemon.ServewithBoiled/SteamedPotatoesandmeltedbutter.
BakedFilletsofFlounder(StektFlyndrefillets)Ingredients:
4filletsofflounder
Whitepepper
Salt
Placethecleanedfilletsinsaltedwaterfor10minutes(3tbsp.saltto1qt.water).Removeand let thewaterrunoff.Sprinklea littlesaltandwhitepepperover the fillets.Greaseabakingpanlargeenoughtospreadthefilletsout.Placedabsofbutteroverthefish.Coverwith foil and bake 7–10 minutes at 395ºF–425ºF (200–225ºC), or until done. The fishshouldnotbebrown.Servewithwhitesauce.
Shellfish(Skalldyr)Shellfish such as lobster, shrimp, crab, and crayfish, although expensive, is by manyconsideredamuch-appreciatedluxuryfood.Shellfishmustbekeptrefrigeratedandeatenas soon as possible after being cooked, as it does not keep well. Shrimp, lobster, andcrayfishchangecolorduringthecookingprocessbecausethedyeintheshellisdestroyedwhenexposedtoheat.
ShrimpWok(Scamipwok)
Prepare this simple and tasty dish on a busy day. If you only have cooked shrimp, addthemtothedishattheend.Therawshrimpneedsa little longercookingandshouldbeaddedwiththevegetables.Andrememberthatsomechiliesarehotandothersmild.Ingredients:
1lb.(500g.)shrimp
2greenpaprikas
2onions,medium
⅔cup(150g.)sweetpeas
3clovesgarlic
2tbsp.oliveoil
2redchilies
4tbsp.soysauce
4redpaprikas
Slicetheonion,anddicethegarlicandchili.Fryinalittleoiluntiltheonionistender.Addchopped paprika and shrimp and cook until the shrimp turns pink. Add peas and soysauce.Ifyouusecookedshrimp,addnowandletthemheatthrough.
BoiledLobster(Kokthummer)Place the live lobster incoldwaterandbring toaboil.Boil5minutes, reduceheat, andsimmer 15 minutes more. (By this method the lobster becomes drugged at the lowertemperatures.)
Or,todrugthelobsterbeforeboiling,placeitinheavilysaltedwater(1½cups(3½dl)salttoeachquart(liter)ofwater)foracoupleofminutes.Thenplungeintoboilingwater.Usehighheatsothewaterdoesnotstopboilingwhenthelobstersareadded.
Add¼cup(½dl)saltforeachquartofwateranddill,ifdesired.Boil5minutes,reduceheat,andsimmer15minutes.Afterthecookingperiod,plungethelobsterintocoldwatertostopthecookingaction.Whencooled,placethe lobsteron itsback,andwithasharpknifecutitinhalflengthwisefromheadtotail.Discardallorgans.Removetheblackveinthatrunsalongthebackandundersideofthetailmeat.Cracktheclawswithanutcracker.
BroiledLobster(Ristethummer)Plungealivelobsterheadfirstintorapidlyboiling,saltedwater,enoughtocover.Cookfortwo minutes. Remove. Follow the preceding recipe regarding cleaning. Head may beremovedat this time.Placethe lobsterunderabroilerwithshellsideup,about5 inches(12½cm)fromtheflame,andbroil7minutes.Turnandflattenthelobsteropentoexposethe meat. Brush with melted butter and broil another 7–8 minutes. Serve with meltedbutterandlemon.
Oysters(Østers)Afewhundredyearsagooysterswereharvestedinabundanceonthewestandsouthcoastof Norway, but today this delicacy has become very scarce. Norway’s high-quality liveoystersarenowharvestedinisolatedbays.Theshellofyoungoystersiswhite,whereastheolderoystershaveayelloworbrownishcolor.Theshellsofliveoystersaretightlyclosed.Ifit is partly open and does not closewhen handled, the oyster is dead andmust not beeaten.Oystersmustbekeptrefrigerated.
Washandrinseoysterswellincoldwater.Placetheoysterflatonacounterortabletoopen.Securewiththelefthandandwiththerighthandforceanoysterknifebetweentheshell and thenarrowestpart (see illus. 2).Manyprefer tohammer the edgeof the shellfirst,whichallows theknife tobe insertedmoreeasily (see illus.1).Cutacross the largeconstrictormusclebyslidingtheknifeclosetotheflatshellwherethemuscleisfastened(seeillus.3).Cutacrosstheundersideofthesamemusclebycuttingdeepintotheroundpartoftheshell(seeillus.4)andleavetheoysterlyinglooseintheshell.Ifoystersaretobeservedoutof theshell,collect theminabowlorpanuntilall thecleaning iscompleted.Thencarefullychecktheoystersforanypiecesofshellthatmayhavebeenoverlooked.
FriedOysters(Stekteøsters)Ingredients:
Oysters
Crushedzwieback
1egg,beaten
Lemon
Remove oysters from their shells and dry on a paper towel. Dip cleaned oysters inzwieback then inbeateneggandagain in thecrumbs.Meltbutter inaheavy fryingpanandfryoysterstwotothreeminutesoruntilbrown.Servewithlemonwedgesanddesiredsauce.
CauliflowerwithShrimpSauce(Blomkålmedrekesaus)Inlatesummerwhencauliflowerisratherinexpensive,thisdishismuchenjoyedinNorway.ServedwithFrenchbreadandagreensaladitmakesatastysupperanytimeoftheyear.
Ingredients:
1headofcauliflower,medium
¼cup(½dl)cream
2tbsp.butter
Salt
2tbsp.flour
Pepper
2½cups(6¼dl)wholemilkorusepartcauliflowerbroth
2lbs.(900g.)shrimp,cookedandshelled
Remove leavesandtrimbase fromthecauliflower.Boilorsteamcauliflower in,orover,saltedwateruntiljusttender.Donotovercook.Keephot.Meltbutterinasaucepan,addflour,andstirinmilkorbroth,bringingittoaboil.Stirincream.Simmeroverlowheat5–8 minutes. Add seasoning and shrimp, and simmer long enough for shrimp to heatthrough.Donotboil.Liftheadofcauliflowercarefullytoalargeheatedplatterorshallowbowl,andpoursauceover.Sprinklewithpaprika,andaddatuftofparsley.
Serves4–6
Crabs(Krabber)Bywhatevermethodyoupreparethecrabs,thebuyingandpropercookingofthemisofutmostimportance.Theycanbeboughtaliveorboiled,buttobeassuredoftheirfreshnessitisadvisabletobuyliveones.Medium-sizedcrabsarethemostsoughtafter.Crabsshouldbewell-filled,heavy,andfirm,andshouldnotgurglewhengentlyshaken.Agurglingsoundindicatestheyarewatery—donotbuy!
Usealargeutensilandfillitwithwater.Saltasyouwouldforpotatoesandaddasprigofdillforexcitingflavor.Seawatercanbeusedforcookingcrabs,buteventhenadditionalsaltshouldbeadded.Bringwatertoarapidboilandaddcrabs,onlyacoupleatatime,sothewaterdoesnot stopboiling.Dependingon their size, they shouldbedone in15–20minutes.Allowtocoolinthesamewater.Whencool,removebothlargeandsmallclawscarefully.Anutcrackerisahelpfultoolforthis.
If the shell isharduseahammerand tapcarefullyon the largeclaws toextricate thedeliciousmeatinonepiece.Pulloffthetopshell,removethespongypartssuchasthegills,stomach, and intestines; remove the semi-transparent membrane covering the body.Removethesmallapron-shapedpieceonbottomofcrabandtheprojectingpartsopposite.Break the body in two. Serve crab with melted butter, a little mayonnaise, or vinegar.ToastedFrenchbreadisexcellentservedwithcrab.
CrabFeast(Krabbelag)Plan for onewhole crab per person. Prepare and clean crab as in previous recipe.Giveeachpersonanutcrackerandaseafoodfork.Setthetablewithlemonwedges,pepper,andmayonnaise, ServewithFrenchbread andbutter, or choose a delicious sauce, likeChiliSauce(p.34)orChive-ParsleySauce(p.34).
Sardines(Sardiner)To my mind there are sardines and then there are Norway sardines. And there is nocomparison.Itissaidthat,“InNorwaytheycatchthefishtofitthecan.Elsewheretheycutthe fish to fit the can.”Youcan tell aNorwegian sardineby its smoky, savory flavor.Asardine fromNorway tastes different because of the smoking. Slow-burning oak fires—used to preserve the delicate flesh even before canning methods were perfected byStavangerHermetiskeFabrikin1879—renderarich,mellowsavorinessfoundinnoothercanned sardine. Laurels should be heaped on the two enterprisingNorwegians,Martin
GabrielsenandJohnMejlænder,whose inquiringminds,discoveredhowtopreservethesea’sbountyofsmalloceanfishesinthesummerforenjoymentallyearround.
“Caught and canned in a day.” First, a quick brine bath descales the sardines andmakesthemmorereceptivetothesmoking.Thenthefisharesortedtosizeautomatically,threadedbymachineontothinsteelrodswheretheyaresuspendedindividuallybyheads,andconveyedintotheovenstobelightlysmokedforonehouroverslow-burningselectedoakwood that heightens the natural flavor and adds a special tang.After the smoking,mechanizedknivescutofftheheads.
Trainedpackerscarefullyhand-layerthesmokedfishintocans.Eachcanischeckedbyinspectorstoinsureuniformfilling.
Pureoilorsauceisaddedautomaticallybymachine.(Theoliveoil,naturalsardineoil,tomato,andmustardsaucemustpassstrictNorwegianandU.S.inspection.)Thenthelidsareputonandthecanishermeticallysealed,washed,andplacedinasteamerforonehourtocookandtothoroughlysterilizethecontents.
How to tell a Norway winter-caught brisling (or sprat) from a Norway summercaught: Each can of sardines fromNorway is required byNorwegian law to be labeledwithathoroughdescriptionofcontents,kindofoil,weight,packer,andsoon.
Summer-caught brisling: very tender flesh, often so juicy and plump it’s hard toremove the fishwhole from the can.Ranges in size from3½–4¾ inches (8⅝–12 cm)long.Packedonlyinpurevirginoliveoil.
Winter-caughtbrisling:firmerinfleshandtexture,canbelargerinsize,rangingfrom3¾–6¾inches(7½–15cm)long.Usuallypackedinlightnaturaloilfromthefishitself,highlyrefined,andspeciallydevelopedbythetestlaboratoriesoftheNorwegianCanningIndustry.
Today,medicalresearchersarediscoveringwhatseafaringNorwegianshaveknownforcenturies: Seafood is good for you! Saltwater fish are also an excellent source of iodine.TinyNorwegiansardinesareexcellentasasourceofbone-buildingcalciumandvitaminD.
Each 3-ounce (85 g.) serving contains 372 milligrams of calcium—more than an 8-ounce(2½dl)glassofwholemilk.Sardinesalsoprovide10percentoftheU.S.RDAforenergyimportantironandriboflavin(vitaminB12).
Fish are rich in omega-3. But not all fish are created equal. Fattier fish living in icy,northernwaters—suchasNorwaysardines—seemtoyieldespeciallyhighlevelsofomega-3oil.A3½oz.servingofdrainedNorwaysardinescontain5.1g.ofomega-3.Asoneofthe cold-water fishwith thehighestomega-3 counts, sardinesoffer a convenientway toincorporatethenutritionalbenefitsoffishoilsinadiet.(ForrecipesseeIndex.)
Meat,Poultry,andGameLamb(Lam)Lambhasamildandyetsingularflavor.Themeathasfinefibrousstructureandistenderandjuicy.
Frozenlamb:Likeallmeat, itshouldbedefrostedintherefrigeratororinaverycoldroom.Quickdefrosting in awarm roomcauses themeat juices to seepout, leaving themeatlessflavorfulandjuicy.
Cooking:Neverboilmeathardbutletitsimmer.Usethisprocedure:Bringwatertoaboil,addmeat,andreturntoaboil.Skimwell,andaddingredientsrecipecallsfor.Letthemeatsimmeruntiltender.Thelengthoftimedependsonthethicknessofthemeat.
Frying:Drythemeatpieceswellwithapapertowel.Addbuttertothefryingpan,letitmelt,foam-up,andturnanutbrown.Becarefulnottoburn.Whenfoamsubsidesaddthemeat.Addoneservingportionatatimeintothepan.Addsaltandspicesafterthemeatisbrowned. Let pan cook a minute or two after meat is removed and before addingadditionalpieces.Thiswillassureaneven,hotsurfaceinthepan.Pourthestrainedmeatjuiceoverthemeatinakettleandsimmeruntildone.
Roasted:Youwillgetthebestresultwhenitbakesat265°F(130°C).Alwaysuseameatthermometer.Insertintothethickestpartoftheleanmeat,anddonotletittouchfatorbone.Thecookingperioddependsonweightandthicknessofthemeatandhowyoulikeit baked. Lamb ribs are baked at a higher temperature, 350°F (175°C), to secure goldenbrownandcrispribs.
RibsofLambwithaTouchofBirch(Pinnekjøtt)ThewesternareahasgivenNorwegianfoodcultureadeliciousdishthatisreserved,inmostcases,forChristmas.Somevestlendingerinsistthattheanticipationisevenbetterthanthetaste,ifthatispossible.
Most Scandinavian delicatessens will be able to supply you with pinnekjøtt. Cookingdirectionsarethesameasforyourhome-curedribs.Figureon10–12ounces(285–340g.)
ofpinnekjøttperperson.It isnotbychancethatChristmasandpinnekjøttaresocloselyassociated.Theybelongtogether!Thesheepthathavebeengettingfatfromtheirsummer-timegrazingonthemountainfarmsareslaughteredinSeptemberandOctober,anditisfromtheseanimalstheribsaretaken.Ingredients:
4½lbs.(2kg.)curedlambribs-pinnekjøtt
Boilingwater
Cooking:Soakribsovernightinlotsofwater.Cookingthelambribtoperfectionispartof the preparation. Use a large kettle with very little water in the bottom. Position aninterlaced“bridge”ofsmallbirchbranches(withbarkremoved)justoverthewaterinthekettle(orusearack).Adexterouspersonwillhavenoproblembuildingafirm“bridge”sothemeatwillnotreceiveaninvoluntarydunking!
Distribute themeat evenly on this structure, cover tightly, and put a weight on top.Placeovermoderateheatandcookforapproximately2hours.Morewatermaybeaddedasnecessary.Donotremovethemeatuntiltenderoruntilitisreadytobeserved.
Boiled/steamedpotatoesareusuallyservedwithpinnekjøtt,andmashedrutabagaswiththeadditionofagenerousamountofbutterandsomecreammakesthisaroyalfeast.Leteach guest season with pepper to taste. A large serving platter is ideal for both therutabagas and pinnekjøtt. Mound the mashed rutabagas in the center of the platter.Arrange the ribs so that the cutlet end borders the platter and the ribs point upwards,encirclingtheheapedrutabagas.Whatamagnificentsight!Achoicelambribisfatenoughthatnoadditionalsauceisneeded,butifsodesired,thecookingbrothmaybeservedontheside.Andyes,usingbothhandstoeatpinnekjøttisquiteacceptable.
Dry-salting:Rubthelambribswellwithsalttowhichhasbeenaddedalargepinchofsaltpeter, giving themeat a red,more delicate appearance. (Saltpeter is optional.) Put agenerous layerofsalt,mixedwitha littlesaltpeter, in thebottomof thesalt tub.Laytheribsontopwiththebonesideupandcoverwithanotherblanketofsalt.Thesaltwilldrawthebloodoutfromthemeatandcreatebrinethatisusedforbastingthemeatfromtimetotime.SomeNorwegiancookbooksrecommendthemuttonremaininthissaltfor2days,but 36 hours is sufficient. Dry the mutton rib well and it is ready for hanging. Manymaintain3to4days’dryingtimeisenough,butpinnekjøttexpertsinsistonamuchlongertime—from butchering season until Christmas, or not less than 2 ½ months. It isimportantthatthedryingprocessgetsofftoagoodstart,sotheuseofanelectricfanforthefirst3or4daysisrecommended.Hangintheairiest,driest,anddarkestplacepossible.Whenfinisheddrying,removetheribwiththecutletattached.Itisnecessarytosoakthecutletinwaterforacoupleofhoursaftersuchalonghangingperiod.
Astabbur—storagehouse.Onecouldtellthewealthofitsownerbytheamountofdecorativecarvingsdisplayedondoorpostsandgables.
ClassicLegofLamb(Klassisklammestek)Ingredients:
5lbs.(2½kg.)legoflamb,app.
3garliccloves
2tsp.salt
1onion,quartered
1tsp.pepper
3carrots,cutintwo
4stemsrosemary,or1½tsp.dried
1qt.(1l.)app.Water
Rubthelambwellwithsaltandpepper.Slicethegarlicandcutsmallpocketsinthemeatandstickthegarlicpiecesandrosemarytuftsinthepockets.Peelthevegetablesandplacetheminagreasedovenproofbakingpan,addthelegoflamb.Insertameatthermometerinthethickestpartbutbecarefulnottotouchthebone.Pouronequartwaterinthepan.Roast at 225ºF (125ºC) for 2–3 hours.When the thermometer shows 160ºF (70ºC), theroastisrare;whenitshows165ºF(76ºC),itisdone.Packtheroastinfoilandletitrestatleast15minutesbeforecarving.Inthemeantime,makethegravy.
Gravy:Ingredients:
3¾cups(8dl)panjuicesorbroth
1tsp.soysauce
4tbsp.flour
½tsp.pepper
1tbsp.blackcurrantjuiceorredwine
½tsp.salt
Boilthepanjuices.Inathinstreamaddthethickenedflour,whichhasbeenstirredintoalittle water, while stirring continually. Let it simmer 10 minutes. Add soy sauce, blackcurrantjuice/redwine,salt,andpeppertotaste.Servewithboiledpotatoes,peas,carrots,andmushrooms.
LambandCabbage(Fårikål)Norway’snationaldish!Dr.ThorHeyerdahl,world-renownedNorwegianethnologist,author,andexplorerofKon-TikiandRAIIfame,sharedhisfavoriteversionofthisrecipewithus.
Awelcome sign of fall inmy youthwas a pot of fårikål simmering on our blackwoodstove. The cherished sunlit summer evenings, replaced by the pitch black Septembernights, was a perfect setting for this dish. The whole pepper corns hidden in betweencabbageleavesandunderchunksofmeatispartofthe“tradition,”butifyouwanttoavoidthe“nuisance”enclosethem.Iusuallydoublethepeppercornsrecipescallfor.Ingredients:
6lbs.(2¾kg.)lambbreastorshoulder
1tbsp.salt
2largeheadscabbage
4tbsp.flour
1tbsp.blackpeppercorns
Wash the lamb in lukewarmwaterandcut into smallpieces.Blotdry,dip in flour, andlayerinthepotwithalittlemorethanhalfthecabbagethathasbeenwashedandcoarselycut. Add boilingwater until it reaches half the level of themeat. Add salt and pepper.Simmer for1hour, thenaddreminderof thecabbage.Simmerwellcovered forabout1hour longer, or untilmeat and cabbage are tender. Servewith steamed/boiled potatoes,carrotsandflatbread.
Serves10–12
FricasseeofLamb(Lammefrikassé)
Ingredients:
2lbs.(900g.)oflambw/boneneck,shoulder,ribs,
orshanks
1parsnip
1headcauliflower
1leek
2½cups(6¼dl)water
1½tsp.salt
2–3carrots
Bringwatertoaboilandaddthemeat.Returntoaboilandreduceheatandsimmerabout45minutes.Clean,peel,andslicevegetables.Addtothemeatthelast10minutes.Season.Servewithriceorsteamed/boiledpotatoes.
Serves4
LungemosfromTelemark(LungemosfraTelemark)Thisrecipe,usingvealandlamb,issomewhatdifferentfromtheoriginalrecipe,yetverytasty.Lungemosmeansfinelychoppedlungsorintestinescookedinstock.
AfterseveralyearsabsencefromNorway,IratherembarrassedmyauntEstheronmyfirstreturntripthere.ShehadwaitedtodothefinalgroceryshoppinguntilIarrived,thinkingIwouldenjoychoosingourmeal.IwasdelightedandknewexactlywhatIwanted.Thelastfew days before leaving for Norway, lungemos had come to mind, and that is what Idesired.When I spotted it in the store, I excitedly exclaimed, “Lomos!” Inmy brokenslang,thatwaslikeusing“ain’t”for“amnot.”“Ssh!Itiscalledlungemos!BesidesitisnotfittoserveguestsfromAmerica,”myauntexplained,obviouslyembarrassed.
Well,whenwe topped off our lungemos dinnerwith an elegantmarzipan cake, she feltsomewhatbetter.AsformeIwasveryhappy.Andmyaunt—sheneverletmeforgetthatbizarremeal.Ingredients:
1lb.(450g.)vealorlamb
½tsp.pepper
1cup(2½dl)stock
½tsp.ginger
1onion,small
Salt
1tbsp.butter
Grind ormince themeat.Addmeat, stock, onion, and butter into a saucepan. Simmerabout30minutes.Addspicesandsalt.Ifneededaddalittlebarleyflourtothickentotheconsistencyofporridge.Deliciousservedwithflatbread,potatoesandlingonberries.
Serves4
PotatoDumplingswithMeat(Kumlermedkjøtt)
Kumlerecipesandtraditionsvaryfromplacetoplaceandhometohome.ThisisIngridEspelidHovig’sNorwegianculinaryexpertandtelevisionchef’srecipeasusedinherhomeinBergen.
Some cooks putmeat or salt pork in the dumplings; others serve themeat on the side.Some serve potato dumplings with a sauce made fromNorwegian goat cheese, geitost,whileotherspourmeltedbutterovertheirdumplings.Ingredients:
1½lbs.(675g.)saltedandsmokedmutton
1lb.(450g.)saltpork,approx.
3quarts(3liters)water
Soak themeat and salt pork overnight. Bring to a boil, uncovered, in fresh coldwater.Skim.Simmermeatandsaltpork,covered,until tender,about1–2hours.Remove frompanandkeepwarminalittleofthestock.
PotatoDumplings:
Ingredients:
1lb.(450g.)rawpotatoes,peeled2–3tbsp.flour
¼lb.(115g.)boiledpotatoes1rutabaga,small
1tsp.saltMeltedbutter
¾–1cup(1¾–2½dl)barleyflourThyme
Gratetherawpotatoesonthefinestpartofthegraterorgrindtheminafoodmillwiththefinestattachment.Mashorgrindtheboiledpotatoesandmixthetwo.Addsaltandflouratoncetopreventpotatoesfromdarkening.Ifthepotatoeshaveahighwatercontentyoushouldpouroffsomeofthewaterbeforetheflourisaddedoryouwillhavetoaddmoreflourandthenthedumplingswillbetoofirm.Theamountofflourneededdependsonthequalityofthepotatoes.Makeasmalldumplingtotestthis.Themixtureshouldnotbeso
thinthatthedumplingsspreadoutintothestock,norshouldtheybesofirmthattheyareheavyandtough.
Shapethedumplingswithatablespoondippedinwarmstockanddropthemintothesimmering stock. The meat stock should simmer at all times while the dumplings arecooking.Thekettle shouldbeso large that there isplentyof roomfor thedumplingsortheymaysticktogether.Simmerforabout30minutesoruntiltheyarecookedthrough.Totestcutadumplingintwo.
Peeltherutabagaandcutintobite-sizepieces.Boiltenderinalittleofthemeatstockorinlightly-saltedwater.Ifthereisroominthekettle,therutabagasmaybecookedwiththedumplings.
Cutthesaltporkinslicesandthemeatincubes.Placemeat,pork,andrutabagasonaplatterwiththedumplings.Serve,usingthemeltedfatskimmedfromthestock,oralittlemargarineasasauce.Thenextdayseasonthestockwithsaltandthymetotaste,andserveasasoupwiththedumplingsoralone.
Makes4–6servings
PotatoDumplingswithBaconandLingonberries(Kumlermedfleskogtyttebær)
Ingredients:
1½lbs.(600g.)potatoes,rawandpeeled
½cup(100g.)bacon,diced
½lb.(200g.)potatoes,boiledandpeeled
1tbsp.butter
Saltandpepper
Meatstockorwater,warm
⅞cup(2dl)barleyflour
1cup(2dl)lingonberries
1onion,diced
2tbsp.sugar
Gratetherawpotatoesonthefinestpartofthegrater.Mashandgrindtheboiledpotatoes
andmixthetwo.Addsaltandfouratoncetopreventthepotatoesfromdarkening.Ifthepotatoeshaveahighwatercontentpouroffsomeofthewaterbeforetheflourisaddedoryouwillhavetoaddmoreflourandthenthedumplingswillbetoofirm.Theamountofflourneededdependsonthequalityof thepotatoes.Makeasmalldumplingtotest this.Themixtureshouldnotbesothinthatthedumplingsspreadoutinthestock,norshouldtheybesofirmthattheyareheavyandtough.Frythebaconandonionandaddsaltandpepper.Drain.Shapethedumplingswithatablespoondippedinwarmstockandfillthemwiththebaconmixtureanddropthemintothesimmeringstock.Themeatstockshouldsimmeratalltimeswhilethedumplingsarecooking.Thekettleshouldbelargeenoughsothat there is plenty of room for the dumplings or they may stick together. Let thedumplingssimmerforabout25minutes.Servewithsugarandstirredlingonberries.Usualsidedishesarevossakorv,saltedlamb,andmashedrutabagas.
CuredMeat(Spekemat)Salt-curedmeathasbeenatraditionalpartofNorwegiangastronomysinceVikingdays.Inoldentimesitwasnecessarytobuildstocksofdriedfoodasinsuranceagainsttheuncertaintiesofthefuture.
Beforesaltwasused,meatwasprobablyheat-smokedathomein theopen-hearth livingroomandthenhunginthelarderforfurtherdryingandmaturing.
Thearrivalofsaltonthehouseholdscenemeantachangeinthemethodofcuring,fromsalting to drying (maturing) and often smoking. And many were the handsomestorehouses(stabbur)inruraldistricts,allwellfilledwithyears-oldhams,legsoflamb,andsausages.
Today, theproductionofsalt-curedfoodinNorwayisaskilledprocesscarriedout inmodernslaughterhousesunderconstantgovernmentsupervision.Andsalt-curedfoodismorepopularthanever:itprovidesrenewedcontactwiththesimple,romanticwaysofthepastand,ofcourse,ittastessogood!
Therootsofthistradition-richfoodgrowsdeepinNorwegianfoodculture.Thetasteisnovel and excitingwith innumerable possibilities for variation. Exciting entreesmay bepreparedinmoments,andittastesdeliciousallyearround.Itisalsosuitablearoundtheclock, on a piece of bread in the morning, in a salad for lunch, in a picnic basket, ortogetherwithdill-stewedpotatoesfordinner.Forpartiesoreveningsnack,oronabuffet,curedmeatiswelcome.Alwayskeepsometypeofcuredmeatonhand,asyoucanalwayscountonsomebodydroppingin,right?
CuredMeatBuffet(Spekematbuffet)
TheservingofNorwegiansalt-curedmeataboundswithattractivepossibilities.Thesalt-curedbuffet,with itsnumerousvariations andcombinations, is easy topreparebecausemostof thedishes canbeplaced readyon the tablebefore theguests arrive. Suitable allyear around this genuine Viking food invariably attracts a great deal of well-deservedattention.
Scrambledeggsandsalt-curedmeatsgotogethernaturallyintheNorwegiandiet.Thescrambled eggs may, if desired, be served cold. Beat together 4 eggs, 3 tbsp. cream, ¼teaspoon salt, and 1 tablespoon chopped chives. Pour into medium-hot frying pancontaining 1 ½ tablespoons melted butter. Gently heat the mixture until it begins tocoagulate,stirringwithafork.
SourcreamandNorwegianflatbreadmakeanexcellentaccompanimenttothistypeoffood—asdofresh-friedchippedpotatoesandmushroomsfriedinbutter.
Omelettes, eitherplainorvegetable filled—asparagus, cauliflower, celery,or leek—areparticularfavorites.
BakedtomatoeswithbutterandNorwegianflatbreadaddanoveltouch.
Potatosaladwithsourcreamisveryeasytomake.Firstpreparesomeboiledpotatoes.Mix¾tablespoonofFrench-typemustardsauceand1cup(2½dl)sourcream.Pourthisovertheslicedpotatoesandsprinkleliberallywithchoppedchives.
Slicingcuredmeat:Slicethemeatonachoppingboardusingasharpknife.Startslicingfromthethickestmuscleneartheshankandthencutslicesacrossthemusclefiberssothatthemeatwillbetender.WhitebreadorNorwegianflatbreadandbuttershouldaccompanythedish.InNorwaysourcreamisafavoriteaccompaniment.
Preservingcuredmeat:Meatbeinghung todry shouldbeplaced inabagofporousmaterialsuchascheesecloth(notplastic),whichshouldnotcomeincontactwiththemeat.Astiffwireframearoundthemeatcanpreventthis.Thetopopeningofcasingshouldbetightlyclosedatalltimes.Thecuredmeatmaybecutintosmallerportionsandfrozen.
Salt-CuredHam(Spekeskinke)
Theidealweightforagoodsalt-curedhamis8½–11lbs.(4–5kg.).Inthepreparation
ofsalt-curedhamthesamemethodisusedasforsalt-curedlegoflamb,butbecausetheham is largermore salt and a longer curing period is required.Thehammay be eitherbrine-curedordry-salted.Preparebrine, thoroughlycleanasuitablecontainer,andchillboth.Rubthehamwellwithsaltusingapproximately¼cup(½dl)toeach2¼lbs.(1kg.)ofmeat (the addition of½ tablespoon sugar is optional). Place a generous layer of saltmixturebeneaththemeataswellasbetweenthelayersandcarefullypourthebrineintothecontainertocompletelycover.
Pourcarefully toavoidwashingaway therubbed-insalt. Ifa largequantityofmeat isbeingcuredandisthereforetightlypacked,itleaveslessroomforthebrine,sobesuretosalt extrawell.Placeaweighton themeat so that itwillbecompletely submergedatalltimes. Salted meat must be carefully observed. If a grey scum appears on the surface,removeandaddmoresalt,bringtoaboil,andskimwell.Itisnotadvisabletomakefreshbrineasthiswillremoveadditionalmeatjuicesandaffecttheflavorofthemeat.Whetherthedry-saltorbrine-curedmethod isemployed, themeatshouldcure for6 to10weeksbeforebeinghungtodry.Removehamfromthebrine,rinsewellincoldwater,andhangtodryinawellventilated,comparativelydryandnottoowarmarea.Thehammayalsobesmoked. If so, first soak in coldwater for 24 hours to remove excess salt. It should bethoroughlydriedbeforebeingsmoked.Ittakesfrom4to5monthsforthehamtobecuredandreadytoeat.
WinterBrine(Vinterlake)Ingredients:
10quarts(10liters)water
3lbs.(1kg.350g.)salt(notiodized)
1½lbs.(675g.)sugar
SummerBrine(Sommerlake)Ingredients:
10quarts(10liters)water
4½lbs.(2kg.)salt(notiodized)
1½–2½cups(3¾–5¾dl)sugar
A stronger brine is required ifmeat takes place during summerweather or in awarm,humid room. The brine can be made from either coarse or regular salt. Combine allingredientsandbringtoaboil.Donotusealuminumpans.Stiroccasionallyasthebrine
scorches easily. Skimwell and boil from 5–10minutes. Cool completely before pouringoverthemeat.Discardsedimentbutincludeanysaltthatmayhavesettledonthebottom.Sugarhasatenderizingeffectandgivesaddedflavor.
CuredLegofLamb(Fenalår)FenalårisanotherNorwegiandelicacythatemanatesfromaperiodwhenourpeoplestruggledtopreserveenoughfoodtolastthroughthelongwinters.SurelyourforefatherswouldbeamazedthatwhattothemwasanecessitywouldinfuturegenerationsbecomeafavoriteinNorwegianculinaryculture.
InagespastmostslaughteringtookplaceinNovember.IntheoldNorwegianlanguagethemonth of November was known as gormanadr (the month for butchering). It was anespeciallybusyandtaxingmonthastheyneededtobutcherasufficientnumberofanimalstomeet theirmeat and bacon needs for the year. Themeatwas either dried, salted, orsmoked,oracombinationofall three.Itwasquiteastatussymboltohaveyourstabbur(storehousebuiltonpillars)filledwithfood,andnotatallunusualtofindacuredhamorlegoflamb,whichhadhungtherefor5or6yearsandoftenmuchlonger.Expertsagree,however,thatformeattobeatitstastiestbestitshouldnothanglongerthan1to2years.
Thepreparationofsaltedandcuredmeat,spekemat, requiresdryair; thedrier theairthe better the meat. The size of the leg of lamb is also important. Small ones have atendencytodryoutwhilethelargeronesremainjuicyandflavorful.Thefresherthemeatthebettertheendresult.Dry-saltingisthebestmethodforcuringalegoflamb,however;ifmorethanoneisbeingcured,usethebrinemethod.
Dry-salting: Dry-salting extracts the juice from themeat and produces strong brinewithwhichmeatshouldbebastedoftenandevenly.Vigorouslyrubthesaltintothemeat.Inawoodentub,crock,glass,orenamelcontainerputagenerouslayerofsalttocoverthebottom.Place themeaton topof thesaltwith thebonesideup.Sprinkle the topwithablanketofsalt.Ifsugarisusedadd½cupsugar(1¼dl)to2lbs.(900g.)ofsalt.
NewYear’sEveGame(Viltgryte)ThefirsttimeItastedthisdishwasin“Samicountry”inNorthernNorway.IthoughtmaybeittastedsogoodbecauseIwasin“Samisurroundings,”butIhaveneverbeendisappointedwithlaterservings.
Thisdishtastesgoodallyearlong,notonlyonNewYear’sEve.ItisthebestknownSamidishinNorway.Accompanimentsareboiledpotatoesandstirredlingonberries.Itcallsforreindeermeatbutanygamewilldo.
Ingredients:
1lb.(450g.)halffrozenreindeer
shoulderthinlysliced
½cup(1¼dl)milk,scant
¼cup(½dl)sourcream
Butterforbrowning
3thinslicesNorwegiangoatcheese
½cup(1¼dl)mushrooms
5juniperberries,crushed
1cup(2½dl)water,scant
Saltandpepper
1½tbsp.flour
Shavethinpiecesoffthehalfdefrostedmeat.Brownquicklyinbutterinahotpan.Cleanandslicethemushroomsandfry inaseparatepan,andaddtomeat.Stir inflourmixedwithalittlewater.Bringtoaboil,thenreduceandletsimmer10minutes.Stirmilkintothesourcreamandaddtothekettlewithgoatcheeseandjuniperberries.Seasonwithsaltandpepper.
Serves4
MarinatedMeat(Gravetkjøtt)Anoldtraditionalmostlost,andnowrevived.Howluckyforus!Youcanuseanytendermeatofpork,beef,lamb,orgame.
Ingredients:
1¼lbs.(675g.)meat(fillet)
½to1tsp.blackpepper,ground
2tbsp.salt
½tsp.freshbasil,crushed
2tbsp.sugar
Carefullycutawayanymembranesandfatfromthemeat.Mixsalt,sugar,andspices,andturn meat in it. Place on a platter and cover with foil and plastic wrap. Place in therefrigerator for4 to5days.Turnacoupleof timesaday.Scrapeoff thespicesandslicepaperthinbeforeserving.Servewithmustardsauce,pickles,pickledorslicedonion,anddarkbread.
Serves4
Meatballs(Kjøttkaker)A favorite!The flavor is rathermild,however, andyoumightwant to adda littlemoreseasoning.Servewithboiledpotatoes,peas,andlingonberryjam.
Ingredients:
1lb.(450g.)groundchuckorround
1tsp.salt
1canevaporatedmilk,small
2eggs
¼tsp.pepper
3½tbsp.flour
¼tsp.allspice
2tbsp.butter
Inabowl,thoroughlyblendgroundchuckorroundwithevaporatedmilk.Addspicesandeggs,mixingwell.Fullystirintheflour.Addbuttertofryingpan.Whenmelted,andpanishot,formballsandaddtothepan.Flattenslightlywithbackofatablespoon.Removetoaplatterandmakethegravy.
Gravy:
Butter
2tbsp.flour
2onions,diced
Water
1cubeKnorr-Swissbouillon
Diceonionandsautéinbutter.Addmeatballs,bouillon,andwater; letsimmerforafewminutes.Mixtheflourwithalittlewaterandstirintomixtureinsaucepan.Letsimmerforafewminutes.IfdarkergravyisdesiredusealittleGravymaster.
StuffedCabbageLeaves(Kålruletter)Ingredients:
1cup(2½dl)milk
¾lb.(340g.)groundround
2slicesbread,FrenchorVienna,crustremoved
2tsp.salt
12cabbageleaves,white
½tsp.pepper
1½qts.(liters)water
¼tsp.ginger
3tsp.salt
¼tsp.nutmeg,freshlygrated
Pourmilkoverbreadandspicesandmixuntilsmooth.Grindthemeatwiththesalt,threeorfourtimes.Fullymixmeatandbreadpaste.Carefullyloosencabbageleavesandparboilin saltedwater until limp enough to handle, or parboilwhole head,making it easier toseparate leaves.Removeheaviestveins fromcabbage leaves. Savecookingwater.Placeaspoonfulofforcemeatoneachcabbageleaf,wrap,andtiewithcottonstring.Boilfor15–20minutes in water used for boiling cabbage. Remove from water, drain, and removestring.Servewithabasicwhitesauce,spicedwithalittlegratednutmeg.Somepreferthesecabbagerollsbrownedinbutterandservedwiththebrownbutter.
Serves4
MeatandVegetableLoaf(Kjøttoggrønnsakpudding)Thistastyloafisquicklymadewithyourfoodprocessorormixer.Makealargeportion,and freeze part of it for busy days. The addition of cabbage is not only flavorful andnourishingbutenablesyoutocutdownonthemeat.Ingredients:
½lb.(¼kg.)cabbage
1½tsp.pepper
Water
1tsp.nutmeg,freshlyground
Salt
2tbsp.potatoflour
1½lbs.(675g.)groundmeat,lean
2cups(5dl)milk
2tsp.salt
Washandcorecabbageandparboil in lightlysaltedwater10–12minutes.Removefromwater,drain,andcool.Thoroughlymixthesaltintothegroundmeat.Stirinpotatoflourandnutmeg,andaddmilkalittleatatime.Blendwellaftereachadditionuntilitreachesathick,viscousconsistency.Butteranoblongpanorloafpan.Placethemeatandcabbagein
layers,beginningandendingwithmeat,andhavingmeatallaroundthesidesofthepan.Preheat the oven to 300°F (150°C) and bake approximately 1 hour.Make the followingsauce:½cup(1¼dl)scantbrothfrommeatloaf
¼cup(½dl)water,cold
1tbsp.tomatopurée
1¼cups(3dl)potatowater
Touchofcayennepepper
1bouilloncube
1tsp.sugar
1½tbsp.flour
1–1½tsp.salt
Bring meat broth and potato water to a boil. Add bouillon cube to dissolve. Make athickeningfromflourandwaterandwhiskintothebrothuntilsmooth.Letsimmer6–8minutes.Addtomatopurée,spice,sugar,andsalt.Servethemeatloafwithriceorboiledpotatoes,andsauce.
Serves4
Sausages,SimpleandDelicious(Pølser,såenkelt,sågodt)Afewsimplerulesandyoursausageswillbedeliciouseverytime.Andwhynotmakeyourown?Itisneitherdifficultnortimeconsuming.
Many meat grinders and kitchen machines have optional sausage attachments. It issatisfying to know one can enjoy sausagewithout somany preservatives, that one feelsembalmedbeforethemealisthrough.
ToCook:Neverboilsausages;theyshouldonlysimmer.Bringthewatertoaboilandturn the heat down before you add sausages.With a cooking thermometer it is easy tocontrolthetemperatureofthewater.Around180°F(82°C)istherighttemperatureforallsausages. Simmer thinWieners, hot dogs, and other small sausages about 10 minutes.Knockwurst, bratwurst, and the like should simmer about 15minutes, and largedinnersausages,porksausages,andthelikeabout20minutes.Usethistimeforraw,cooked,orsmokedsausage.Ifyouneedtousethesausagesdirectfromthefreezeraddanotherhalftimetoit.Ifdesired,foraddedflavor,simmerthesausagesinbouillon,andaddafewslicesofonionoryourfavoritespices.
Tofry: Fry overmedium-highheat in very little fat, and remove sausages as soon astheyarebrowned.
Togrill:Whengrillingoutsideor in theoven,make two to three slitsoneachof thesausagesorhotdogs,orpunchsmallholesinthem.Itwillkeepthemfromsplittingopen.Remembertoturnoften;sausagessoonscorchonahotgrill.
PorkSausageorPatties(Medisterpølser/kaker)Ingredients:
2lbs.(900g.)leanpork
½tsp.sugar
¼lb.(115g.)bacon
½tsp.cloves
½lb.(225g.)veal
½tsp.ginger
3tbsp.potatoflour
½tsp.nutmeg,freshlygrated
1½tbsp.salt
2cups(5dl)coldmilk
1½tsp.pepper
Sausagecasings
Grindmeat six times and add spices.Addmilk a little at a time andmixwell.Add thepotatoflourandworkwell.Stuffcasingsloosely.Tie.Cookasmallballtotasteforcorrectseasoning.Simmersausages15–20minutes.Keepintherefrigeratorinthestock,onwhicha “lid” of fatwill form. If this lid is not broken the sausagewill keep quite some time.Beforeserving,cutinto3–4inch(7½–10cm)lengthsandbrownlightlyoverlowheatinbutterormargarine.
Note:Inplaceofsausages,pattiescanbemadefromthismixture.Fryslowlyovermediumheat.
VossSausages(Vosspølser)BeautifulVoss!(BirthplaceofKnutRockne,NotreDame’sfamousfootballcoach.)IfirsttastedthistypeofsausagewhileoverlookingthesereneVosslake,baskinginthebeautysurroundingit—mountainsdottedwithlittlefarms.Thememorywillalwaysremain.
Findabutcherwhowillsmokethesesausagesforyou;theirdelectableflavorwilllingeronyourtastebuds.Ingredients:
5½lbs.(2½kg.)mutton,fromshoulder,neck,andflank
2tbsp.sugar
½tbsp.pepper
1⅛lb.(450g)freshporkfat
¼tsp.nutmeg
¼cup(½dl)salt
¼tsp.ginger
⅞cup(2dl)potatostarch
Sausagecasings,4yds.(meters)
3½–4cups(8–9dl)stockorwater
Debonethemeatandcutintostrips.Cutporkfatintostrips.Crackthebones,coverwithwater, and bring to a boil. Skim and let simmer tomake stock, approximately 1 hour.Strainandchill.Grindmeatandfatonce.Addthesaltandrefrigeratefor12hours.Whisk
the potato starch, sugar, and seasonings into the cold stock.Gradually add to themeatmixture.Donotoverworkthemeat.Rinsethesausagecasingswell.(Readdirections,theymighthavetobesoakedinwaterforseveralhours.)Thenstuffwithmixturebutnottootightlythatmightcausesausagestoburstopen.Tiesecurelyat16-inch(40-cm)intervals.Smoke 3–4 hours. Simmer in lightly-salted water about 20 minutes. Serve with boiledpotatoesandmashedrutabagas,preferablyalongwithpinnekjøtt.ColdVosssausagesaregoodassandwichmeatsandaddadeliciousflavortosoupsandstews.
Serves20
VealPatties(Kalvekarbonader)Ingredients:
1lb.(450g.)veal
¼tsp.whitepepper
¼lb.(115g.)pork(donotremovefat)
1egg
4zwieback,finelycrushed
½cup(1¼dl)lightcream
½tsp.ginger
½cup(1¼dl)sodawater
½tsp.nutmeg
1egg
1½tsp.salt
4zwieback,finelycrushed
Grind veal and pork together 3 to 4 times, or have your butcher do it. Add 4 crushedzweibacks,seasoning,andegg.Mixcreamandsodawatertogetherandadd.Mixwelluntilsmooth.Formintoovalpatties.Dipinbeatenegg;rollinzwiebackcrumbs.Fryinbuttertoalightbrownandservewithbrownedbutter.
Serves4–5
ReindeerRoastwithGameSauce(Dyrestekmedviltsaus)TheSamipeopleareusuallythoughtofasdifferentgroupsaccordingtotheactivitiestheycarryout.The“MountainSami,”thenomadpeopleofNorthernScandinaviaandRussia,arethetypicalSami.ThepreciousreindeermeanslifetotheSamipeople;theyuseeverypart.Bonesandhornsareusedforobjectsandornaments,skinforclothesandboots,andthepricelessmeatsustainslife.
Ingredients:
5lbs.(2¼kg.)legofreindeer
Stripsofsuet,¼-inch(5mm)thick
½cup(1¼dl)butter
Saltandpepper
1cup(2½dl)wholemilk,warm
1cup(2½dl)water
Sauce:
1½tbsp.butter
2tbsp.flour
2cupssourcream
2tsp.redcurrantjelly
1slicebrowngoatcheese
Washmeat incoldwateranddrywell.Trimoff fat andexcess skin (not themembranethat keepsmuscles together). Gamemeat tends to be rather dry and should be larded.Withathin,sharpknife,makedeepholesorpocketsinmeatandstuffinstripsofsuet.Tietheroast,andrubwithsaltandpepper.Brownbutterinalarge,heavypotontopofthestove.Anironpotispreferred.Greasethoroughlywithbutterormargarinebeforeusing.Placemeat in a pot, meaty side down. Brown well on all sides, addingmore butter asneeded.Turnwithtwowoodenspoonstoavoidprickingmeat.Whenbrown,pouronthewarmmilkandwater, andreduceheat.Cover, leaving lid slightlyajar toallowsteamtoescape.Cookslowly2–2½hours,bastingmeatoccasionally.Addmoremilkandwaterasneededtokeepmeatcoveredabouttwothirds.Whencookingiscompleted,removemeatandkeepwarm.
Sauce:Brownbutter,stirinflour,andadddrippingsfromroastalittleatatime,stirringconstantlytomakeasmooth,mediumthinsauce(thesourcreamwillthickenit).Cook5–8minutes. Stir in sour cream, currant jelly, and goat cheese.Add salt, if necessary. Letsimmerawhilebutdonotboil.Sliceandarrangemeatonwarmservingplatter.Decoratewithparsleyand tomatoes. Serve sauce ina separatedish.Accompaniedwithparsleyed,steam-dried potatoes, or small browned potatoes, and any kind of green vegetable(Brusselssproutsorpeasareverygood).Ifavailable,rowanberryjellywithitssharpflavorisanexcellentaccompanimenttoanygame.
VealRoast(Kalvestek)
May be treated in the same manner as reindeer roast without the larding, and tastesdeliciousservedwiththeabovesauce.
Beef(Oksekjøtt)Whendefrosting,takefromthefreezerandleaveintherefrigeratoruntildefrosted.Thisprevents toomuch of the juice from seeping out and keeps themeat tender. Be sure afrying pan is well heated before adding butter or margarine. Use just a littlebutter/margarine,letitmeltthoroughly,andletthefoamsubsidebeforeaddingthemeat.Frybeefofaboutthesamethicknessatthesametime.Anddonotputtoomuchmeatinthepanatthesametime;thiscoolsthepantoomuch.Waittoaddsaltuntilmeatisdone.Saltdrawsthejuicesoutandleavesthemeatdry.Donotpuncturethemeatwhenturning;thistoowillcausejuicetoseepout.
Hash(Pyttipanne)Ingredients:
1–1½lbs.(450–675g.)beef,lamb,
1largeonion
porkleftovers,orstewmeat
Butter
4–6potatoes,cookedandcooled
Saltandpepper
Dicemeatandpotatoesin½-inch(1¼-cm)cubes.Coarselychoponionandfrylightlyinalargeskillet.Addmeat,potatoes,andseasoning(shouldbewellseasoned).Fryslowlyuntilnicelybrowned,addingbutterasnecessaryandturningfrequently.Servewithafriedeggontopofeachportionifdesired.
Serves6–8
SwissSteak(Bankekjøtt)Ingredients:
1½lbs.(675g.)beefroastor1-inch(2½-cm)thick
roundsteak
10wholepeppercorn
1½tsp.salt
Margarineforfrying
3tbsp.flour
2½cups(6¼dl)water
2onions,med.,sliced
1bayleaf
Cutmeatinthinslicesanddrywellwithpapertowelsbeforebrowninginmargarine.(Ifroundsteakisused,poundwithmeatmallet; itbreaksuptoughfibers.)Proceedaswithroast.
Removemeatfrompantokettle.Aftereachbrowning,addalittleofthe2½cups(6¼dl)waterandbringtoaboil,pourovermeat.Eventuallyaddremainingwater.Addbayleaf,salt,pepper,andsimmeruntilmeatistender.Makeapasteofflourandalittlewaterandstir into meat juice to make gravy. Simmer 6–8 minutes. Add onion which has beenbrownedinalittlemargarine.Tasteforseasoning.
Serves4–5
Boneless“Birds”(Benløsefugler)Ingredients:
½lb.(225g.)marrow(buymarrow)bones)or3–4oz.
(85–115g.)fat
1tsp.salt
½tsp.whitepepper
2lbs.(900g.)roundsteak
½tsp.cloves
1lb.(450g.)finelygroundtopround
½tsp.ginger
Milkorwater
Cookmarrow bones in salted water (skim water as necessary) long enough to removemarrowinonepiece.Continuecookingbonestomakebouillonforsauce.Havemeatcutinto thin slices as for steak rolls. Pound meat lightly. Work ground meat and spicestogetherwithasmallamountofmilkorwater.Oneachsliceofmeat(individualservingsize)putonetablespoongroundmeatandflatten.Topwithaportionofmarrow.Rollupand tie with string. Brown well in butter. Add strained bouillon from bones, to cover.Allowtosimmeraboutanhour,oruntilmeatistender.
Brownsauce:Brown2tablespoonsbutterandstirin1½tablespoonsflouruntilsmooth.Graduallyaddstock fromthe“birds,” stirringconstantly.Boil6–8minutes, salt to taste.AddadashofWorcestershiresauceifdesired.Asmallcanofdrained,slicedmushroomsmaybeadded.
Serves8
RoastedPorkLoinwithFruits(Svinestekmedfrukt)Ingredients:
8medium-sizedprunes,pitted
5lbs.(2¼kg.)porkloin,cutanddeboned
8medium-sizedapricots,dried
Saltandfreshlygroundpepper
1GrannySmithapple,large
Butterandoil
Lemonjuice
Coverprunesandapricotswithcoldwaterandbringtoaboil.Removefromheatandletfruit rest inwater forhalf anhour.Peel, core, andcut apple in1-inch (2½-cm)pieces.Sprinklewith lemonjuicetopreventdiscoloring.Pushthehandleofawoodenspooninthroughthecenterofthemeat;repeatontheotherside.Removefruitfromwaterandpatdry with paper towels.Mix with apples and push fruit into themeat with the woodenspoon handle until all fruit is used, and fruit iswithin½-inch (1¼-cm) of either side.Season roastwellwith salt andpepper.Tie string firmly around the roast and secure atends.Preheattheovento350°F(175°C).
Inacasserolelargeenoughtoholdporkloin,andmeltalittlebutterandoilovermoderateheat.Letfoamsubsidethenaddporkloin,turningitfromtimetotimewithtwowoodenspoons. Itwill takeabout20minutes tobrown the loinevenlyonall sides.Withabulbbasterremoveallthefatfromcasserole.Pourin2cupswaterandbringtoasimmer.Coverthepan tightly andplace inapreheatedoven forapproximately1½hours,oruntil themeat shows no resistance when pierced with a sharp knife. Serve with boiled-steamedpotatoes,greenbeans,cauliflower,andstirredlingonberriesorjam.
Serves6–8
ChristmasSpicedRibs(Julekrydretribbe)Makeagenerousportionanditwillbesuretodisappear.Getyourbutchertocutyouribswiththerindattached.Ingredients:
2lbs.(2kg.)porkribswithrind
2tbsp.ginger,freshandminced
3tsp.salt
1tsp.aniseseeds
½tsp.pepper
1tbsp.cloves,whole
Besuretohavethebutchercutthebonesallthewaythrough.Withasharp,pointedknife,make cuts through the rind with the knife barely touching the fat. Cut the rinds indiamondsparallelwith thebones; itwillmake it easier to slicenice ribpieces followingbaking.Peelandmincethegingerandgrindtheaniseseedsinamortar.Rubthepreparedspices intotheribs1to3daysbeforebaking,covertightly,andrefrigerate.Rubsaltandspicesintothemeat,andplacethewholeclovesaroundinthemeatandtherind.Takecarethatthespiceisrubbedwellbetweentherindandthebones.Covertheribsandplaceintherefrigeratortogivethespicesachancetoabsorbintothemeat.Whenmeatisremovedtherewillbealittleliquidinthebottomofthepan.Rubthisintothemeatbeforebaking.Place the ribs in a panwith the rind up. Place a small plate underneath the ribs in thecenter. This will cause the grease to run off. Having the ribs even on both sides whilebakingwillgiveyouanice-lookingrib.Pour¼cup(1¾dl)waterovertheribsandcoverwithfoil.Placetheribsinthemiddleofapreheatedovenat450ºF(230ºC)andbakefor45minutes.Removefoilandreducetemperatureto390ºF(200ºC).Continuebakingfor2–2½hoursdependingonthethicknessofthemeat.Oftentheribswillgetacrisprindwhilebaking; if not, you can place the pan a little higher up in the oven and increase thetemperatureto480ºF(250ºC).Watchcarefully.
PorkLoinwithRibSection(Ribbe)Ribbe isamust sometimeduring theChristmasholidays inNorway,alwaysaccompaniedwithsweetsourcabbageandstirredlingonberries,orlingonberryjam.Readthewholerecipebeforepurchasingmeat.Ingredients:
4lbs.(1kg.800g.)porkloin
1tsp.pepper
ribcagewithrind
1tsp.ginger
1tsp.salt
Ifyoupurchasethecenterribshaveyourbutchersawacrossthebonesbetweenthechopssothat theywillbeeasytoseparatewhenserving.Theribsalsoneedtobesawnslightlyapartwith2¼-inch(5½-cm)intervals.Ifyoudoityourselfuseahacksawtobesurethebones are nearly cut through, otherwise it will be difficult to get nice serving pieces.Generously rubsaltandpepper into the rind,placewith the rindsidedown,cover,andrefrigeratefor48hoursbeforebaking.
Rub salt, pepper, and ginger liberally into the rind. To get a crisp crackling makediamondslits intherind,beingcarefulnottomaketheslitstoodeepintotherind.Inalargeroastingpanplacetheribcageonarackwiththerindsidefacingdown.Pour1cup(2½dl)boilingwaterintothepan.Coverthewholepancompletelywithaluminumfoil,placeonthelowestrackinanovenpreheatedto450°F(230°C),andsteamfor15minutes;thishelpstoretainthejuices.Removefromtheoven.Resetovento350°F(175°).
Removetheribcageandfoilandbuildanevenbedoffoilontheracktoallowtheribstobeevenlybaked;placetheribswithrindupontopofthefoilandreturntothebaking
pan.Placeuncoveredpan incenterof theoven.Bastewithdrippings fromtime to timeandbakeuntildone—2–2½hoursshoulddonicely.Duringthelasthalfhournobastingisrequired.Iftheribcagebrownstooquickly,placeapieceoffoilontop.Ifyoudesireanevencrispercrackling,placetheribcage,rind-sideup,underthebroilerforafewminutes.Watchcarefullytopreventburning.Pouroffandstrainthefatfromtheribsandserveassaucewiththeribs.
Serves6–8
RoastedSucklingPig(Helstektgris)Ingredients:
1sucklingpig
2cups(5dl)boilingwater
3tsp.salt
4tbsp.butter
Vinegarandwater
1tsppepper
Preheattheovento450°F(230°C).Cleanandscrubthesucklingwell.Soakovernightinasolutionof2cups(5dl)saltand2½tablespoonsvinegarto5quartswater.Removeanddry well. Rub inside and out with seasoning. Remove eyeballs and close lids. Insert anovenproofobjectapproximately2inches(5cm.)indepthintothesuckling’smouth.Pullthe forelegs forward andbend thehind legs into a crouchingposition. Secure legs.Rubsucklingwithbutter,transfertoaroastingpan,andpourinboilingwater.Coverearsandtailwithaluminumfoil.Donotbastethepigwithdrippingsbutratherrubwithbutterorbastewithoilevery15minutes.Bakeuncoveredinpreheated450°F(230°C)ovenfor15minutes.Reduceheatto325°F(165°C)androastuntiltender(30minutestothepound).Removesucklingfromthepanandkeepwarm.
Gravy:Pouroffallbut3tablespoonsgreasefromtheroaster.Add2–3tablespoonsflourand stir until smooth.Addpan juicewhichhasbeendegreased and supplementedwith
enoughmilk to make 1 ½ cups (3 ½ dl). Pour into flour mixture all at once and stirconstantlyuntil smooth.Bring toaboilandsimmer10minutes.Addseasoning to tasteandafewdropscaramelcoloringifdesired.Removeobjectfromthesuckling’smouthandreplacewithashiny,redapple.Placeonalargeplatterorboard.Garnishwithgreensandpickledcrabapples.
RoastedFreshHamwithCrackling(Skinkestek)InourhomeitwouldnotbeChristmasEvewithoutskinkestek.ForothersitisamustsometimeduringtheChristmasseason.ThereisnotagreatdemandforfreshhamwiththerindoninAmerica,butkeeplooking;youwillfindabutcherwhoknowswhatyouaretalkingabout.
Ingredients:
12–14lbs.(5½–6¼kg.)freshham
2tbsp.flour
3tsp.salt
½tsp.mustard
1tsp.pepper
1½tsp.redwineor
2tbsp.margarine
1tsp.vinegar
Have yourbutcher remove thehamhock.Washhamwell.Oneof thebonusesof freshham is the crispcrackling.Toachieve this crisp crackling the rindmustbequitemoist.Soak the ham in cold water overnight with the rind side completely submerged in thewater.Orsteam,rindsidedown,10–15minutesonarackoverboilingwaterintheroaster(reservethiswatertobeusedlaterforbasting).Steamingthehammakesitmucheasiertocarve.Remove from the roasterand,withavery sharpknife,makediamondslits in therind,beingcarefulnottocutintothefatormeat.Rubsaltandpepperthoroughlyintotherind.
Return to roaster and bake in preheated 450°F (230°C) oven for 20minutes. Reduceheatto275°F(135°C)andbakeuntildone,at25minutesperpound.Bastehamwiththedrippingsevery20minutesuptothelasthalfhour.Allowthehamtoremaininovenforbalance of roasting period with the oven door slightly ajar. Remove all grease fromdrippingsandaddboilingwater.Makebrowngravyfrommargarine,flour,anddrippings.Simmer 10 minutes. Add seasonings and red wine or vinegar to taste. Remove rindcarefullyandservewiththehamasanaddeddelicacy.Servewithboiledpotatoes,sweet-sourcabbage,andlingonberries.
Serves10–12
RoastDuck(Stektand)Ducksareeasytoprepareandareatruetastetreat.Brusselssprouts,greenpeas,oronionsarevegetablesthatcombinewellwitheitherduckorgoose.Iffrozen,allowittodefrostinrefrigerator.Ingredients:
14–5lb.(1¾–2¼kg.)duck
½lemon
Salt
¼cup(½dl)consommé,boiling
Whitepepper
1cup(2½dl)beefbouillon
2oranges
Cornstarch
Preheat the oven to 450°F (235°C).Washduckunder cold runningwater anddrywithpaper towels.Rubcavitywith salt andpepper.Prick the surfaceof the lower partof thebreast, around the thighs andback,with a small sharp knife to produce a crisper crust.Truss the bird securely. Place on rack in shallow roaster and bake until light brown.Remove fat from roasting pan with a bulb baster. Reduce heat to 350°F (175°C) andcontinueroasting.Bastewithboilingbouillonfromtimetotime.After1½hours’roastingtimepouroffjuiceintoseparatepan.Addtothisconsommé,juiceof2oranges,and½alemon,andthickenwithalittlecornstarch.Salttotaste.Bringtoboilingpointbutdonotboil.Pourgravyevenlyoverduckandreturnto450°F(235°C)ovenuntilagoldenfilmisformedonthebird.Removetoaheatedplatter.Decoratewithgreensandorangeslices.Letthebirdrest10minutesforeasiercarving.Duckmaybebakedwithorwithoutstuffingusingsamedressingasforgoose.Totestfordoneness,piercethethighwithasmallsharpknife.Ifthejuicethatrunsoutisclearyellow,theduckisdone.
Serves4–5
RoastGoose(Stektgås)Ingredients:
1goose,9lbs.(4kg.)
1½lbs.(675g.)apples
Lemon
½lb.(225g.)prunes
Salt
Preheattheovento450°(235°C).Washthegooseundercold,runningwater,anddrywithpaper towels. Rub salt and lemon in the cavity and outside of the bird. Pour 2 cups ofboiling water over prunes and soak until limp. Drain and chop. Peel and dice apples.Combinewithprunesandpacklooselyintothecavityofthebird.Fastenneckskintobackofgooseandtrussbird.Forcrisperskin,prickthelowerpartofthebreast.Placethebirdonarackinalarge,shallowpan,andreduceheatto350°F(175°),allowing25minutesperpound. Remove fat with a bulb baster. The goose is rather fatty, which makes bastingunnecessary.Piercethethighwithasmallsharpknifetodeterminedoneness.Ifthejuicethatrunsoutisclearyellow,thegooseisdone.Foreasiercarvingturnovenoffandwithovendoorajar,letgooserestintheovenfor15minutes.
Serves6
RoastedPtarmiganBreasts(Stektrypebryst)Ingredients:
4ptarmigans
1tsp.salt
Pepper
Butter
Broth:
Watertocovermeat
1carrot,sliced
1stalkcelery,chopped
2tbsp.onion,chopped
Juniperberries
Whitepepper,totaste
Thymetotaste
Gravy:
1¾cups(4¼dl)ptarmiganbroth
½cup(1¼dl)whippingcream
3–4tbsp.sourcream
Saltandpeppertotaste
3tbsp.cornstarch
Defrosttheptarmigansintherefrigerator;rinseincoldrunningwateranddrywithpapertowels. Cut away breasts. Chop the remainder ofmeat and brown in butter. Add coldwatertocoverandremainingingredientsforbroth.Bringtoaboil,skim,andletsimmeruncoveredforabout1–1½hours.Strainandletitsimmeruntilitiscondensedto1⅔cups(3¾dl).Addcream, sour cream,and thickenwithcornstarch.Season to tastewith saltandpepper. In awarmpanbrown thebreasts inbutter. Salt andpepper, andbake in awarmoven435°F(225°C)for7–8minutes.Themeatshouldbejuicyandpinkish.Removefromtheovenandletrestcoveredunderaluminumfoilfor10–15minutes.Youcanservethebreastswholeorsliced.Servewithgravyandcookedsmallredpotatoes.Carrots,babypeas,cauliflower,orbroccoliaregoodvegetableaccompaniment.Soarelingonberriesoratartjelly.(TrollCream(p.98)orVeiledWildernessGirls(p.104)makeaperfectdessert.)
Serves4
HareorRabbit(Stekthareellerkanin)Itisimpossibleformetothink“rabbit”withoutrememberingtheyear1943whenwelivedatNesodden.
DuringWWII,NorwaywasoccupiedbytheGermanswhoroundedupmanyconstruction
workers,includingPappa,andsentthemonworkprojectsfaraway.Mammawasleftwithfour children to care for andbegan to raise rabbits.Theymultiplied quickly, andwhensometimelaterwordcamethattheGermanswerecomingtocheckeveryfarm,mammakilled, skinned, and canned every one of the ninety-three rabbits, and shared this greatfoodwithfamilyandneighbors.Ingredients:
1rabbitorhare
Vinegarandwater
5tbsp.margarine
1tsp.salt,scant
1½cups(3¾dl)milk
1½cups(3¾dl)water
Gravy:
2½tbsp.margarine
4tbsp.flour
1⅔–2cups(2¾–5dl)broth
1cup(2½dl)sourcream
Salt
Washrabbitthoroughly.Placeinvinegarsolution(1tablespoonvinegarto1quart(liter))waterovernight.Removeheavymembranesandsinews(theyarenotpresentindomesticrabbits).Becarefulnottocutortearthemeat.Chopoffthighsandforelegs.Dividebackintwoandthencutintoappropriate-sizeservingpieces.Meltmargarineinacast-ironpan.Whenfoamsubsides,addthemeatandbrownwellonbothsides.Season.Removefrompanwhilemakinggravyofmargarine,flour,andbroth.Returnmeattothegravyandletsimmeroverlowheatforabout1½hours.Domesticrabbitusuallytakeslesscookingtimethanhare. Just before serving transfer toheatedplatter; keepwarm.While stirring, addsour cream to gravy and bring to a quick boil. Pour over meat. Serve with wholelingonberryorcranberrysauce.
Serves4–6
SandwichMeatsLambRoll(Lammerull)AtChristmastimeandotherfestivedays,manyNorwegiansmaketheirownsandwichmeats.Why?Tradition!Onceyoutastethem,youwillwanttomakeitatraditionaswell.
Ingredients:
2lbs.(900g.)lambflank
1½tbsp.salt
½tsp.pepper
1tsp.sugar
½tsp.ginger
2½tbsp.unflavoredgelatin
Carefullyremovethethinmembranewithoutcuttingintothemeat.Trimthemeatintoarectangular shape, about an 8-inch (20-cm) long slice. Distribute the excess trimmingsevenly in the roll. Mix spices and gelatin and sprinkle over the meat. Roll tightly,beginningwiththethickestendoftherolltogetanevenshape.Fastenwithtoothpicksandtiesecurelywithcottonthread.Placeinaplasticbagintherefrigeratorfor24hourstohelpthe salt and spices become absorbed into the meat before cooking. Wrap in a cloth,cheesecloth, or cotton towel and tie againwith cotton thread. Place in boiling unsaltedwaterandletsimmerapproximately1½hours.(Timingdependsonthicknessofroll.)
Whencooked,removefromthewaterandletrest10–15minutesbeforebeingplacedinapress.Placebetween2smalltrayswithaweightontop,approximately12pounds(5½kg.).Therollwillkeepintherefrigeratorinlightbrineforabout10days.Itmaybefrozenbeforebeingcooked.
PorkSandwichSausage(Fleskepølse)
Asausagewiththeconsistencysimilartoliverpaté.Servedwithdarkbread,butterpickles,orpickledbeets.Ingredients:
1lb.(450g.)veal
1¼tbsp.salt
¾lb.(340g.)pork,lean
½tsp.nutmeg,freshlygrated
¼lb.(115g.)porkfat
¾tsp.ginger
½cup(1¼dl)onion
1¾tsp.pepper
Grindmeat,fat,andonionwelltogether.Placeinamixingbowlandbeatfor5minutes.Add spices and salt, and beat another 2–3 minutes. Stuff sausage casings and tie offsecurely. Place in a kettle with near boiling water. Leave them in this water until theyexpandandlooktightandthefatmelts.Removetoanotherpanwithboilingwater.Keepthewaterclose totheboilingpoint for20minutes.Removefromheatandplace incoldwater.Keep turning the sausage in thewater so that themelted fat isdistributedevenlyand solidified in an even layer underneath the sausage casings. Refrigerate. Spread onsandwiches.
PressedHeadcheese(Persesylte)Syltemaybeservedasamaincoursewithboiledpotatoesandpickledbeets;mostoften,however,itisusedaspålegg—sandwichmeat.
AsIreminisce,IcanseeMammaworkingonapig’shead,preparingourChristmassylte.As a child it was always a puzzle to me, why the placing of a heavy object on theheadcheesecouldmakeitsodelicious.
Ingredients:
½pig’shead
Boilingwater
1–2tbsp.salt
8–10peppercorns
2bayleaves,optional
2lbs.(900g.)vealshoulder
Filling:
1tbsp.salt
½tsp.peppercorns
¼tsp.cloves
¼tsp.allspice
2tbsp.gelatin,optional
Cleanthepig’sheadthoroughlyandsoakincoldwaterovernight.Itcansoakaslongas2to3days,butinthatcasethewatershouldbechangedoften.Placeheadinboilingwatertocover,togetherwithsalt,peppercorns,andbayleaves.Whenithasboiledabout1hour,liftfromwaterandremoveall therind.Keep itwarm.Continuecookingheaduntilmeat istender,preferablywithalittleaddedrind.Simmervealshoulderseparately.Softengelatininalittlewater.Gelatinmaybeomittedifasmuchvealisusedascalledforintherecipe.Mix salt and spices.When the head is cooked removemeat and fat and keep separate.Remove all meat-colored spongy spots, eitel—small lumps in the meat. Dip a piece ofstrongcheeseclothinwarmwater,wringout,andplaceinapanorbowl.Arrangealayerofrindinthebottomandsides.Ontopof thisputstripsofporkfat,makingsureedgesmeet,butdonotoverlap.Sprinklewithspices.Layer fat,pork,andveal—beginningandending with fat—and sprinkle spices between each layer. (If gelatin is used soften andspoonbetweenlayers.)Coverallwithalayerofrind.Wrapclothtightlyaroundtheheadcheeseandsewtogetherwithneedleandthread.Returntothebrothinwhichtheheadwascookedandheatthoroughly,about½hour.Removefromboilingwater,drain,andreturntothepaninwhichitwasformed.Placeafairlyheavyobjectontopbutnotsoheavythattoomuchjuiceandfatisforcedout.Afteranhourorsoaddenoughextraweightthattheheadcheesewillbe squeezed into thedesired shape,willbe firm,andwillhold togetherwhen sliced.Cool as quickly as possible and leave aweight onovernight. Soak in brine
about2to4days.
Brine:To1quartwateradd½cupsalt.Addblackpeppercornsandabayleafifdesired.
PickledPorkLoaf(Sylte)Ingredients:
3–4lbs.(approx.1,800g.)porkshoulderwhen
deboned
½tsp.pepper
1tsp.allspice
1tsp.salt
1tsp.cloves,ormore
Donotremoverindorfatfrompork.Fillalargeheavy-bottomedpanwithwater,bringtoaboil,andaddsalt,1tsp.perquart(liter)ofwater.Stiruntildissolved.Addporkandletsimmer1½–2hoursoruntiltender.Rindmaybecomecookedbeforemeat.Ifthetipofaspoon penetrates the rind is done. Then carefully remove rind from the meat, and ifnecessary continue cookingmeat until done. In themeantime combine spices and salt.Lineapan(square,round,orloaf)withaclothwhichhasbeenwrungoutinwarmwater.Workwiththeporkassoonasithasbeenremovedfromtheboilingwater.Placealayerofrindonthebottomandsidesofthepan,makingsuretheedgesmeetbutdonotoverlap.Sliceleanmeatandfatseparatelyandplaceinalternatelayersbeginningandendingwithfat.Arrangeanysmallpiecesinthecenterofthesylte.Sprinklemixedspicesbetweeneachlayer.Coversyltewith rindand fastenwith toothpicks,or sew togetherwithneedle andheavy cotton thread. It should be about 5 inches (12½ cm) thickwhen sewn together.Wrapclothtightlyaroundandsecurewithstring.Returntowaterinwhichthemeatwasboiled and let simmer about 30minutes, oruntil heated through.Remove fromboilingwater,removecloth,anddrain.Studwithwholecloves1inch(2½cm)apart.Returntopaninwhichitwasformedandplaceafairlyheavyweightontop,butnotsoheavythattoomuchofthefatandjuiceisforcedout.Afteranhourorsoaddenoughextraweightthatthesyltewillbesqueezedintodesiredshape,befirm,andholdtogetherwhenthinlysliced.Coolasquicklyaspossibleandleaveweightonovernight.Loosenclothandscrapeoffany fator juice.Soak inbrine for2–4days. Ifonlypartofsylte isusedat thispoint,again secure in a cheesecloth and return to brine, but for no longer than 7 days. Keeprefrigeratedafterremovalfrombrine.
Brine:To1quart(liter)wateradd½cup(1¼dl)salt.
LiverPaté(Leverpostei)
Ingredients:
1lb.(450g.)porkliver
¾lb.(340g.)freshporkfatcutinto⅛-inch(5-mm)thickstrips
8oz.(225g.)porkfat
1onion,small
1½tsp.salt
4anchovies(Scandinavian)andsomeliquid
⅛tsp.pepper
½tsp.allspice,optional
2eggs
¼tsp.groundcloves,optional
2tbsp.flour
½tsp.sugar,optional
1cup(2½dl)coffeecream
Wash and dry the liver and cut into chunks. Coarsely chop the pork fat, onion, andanchovies and combine with the liver and 2 tablespoons anchovy liquid. Grind 4 or 5times.Ordividethemixtureintofourthsandpuréeeachbatchinanelectricblendersetonhighspeed,orrunthroughakitchenmachine.Transfereachcompletedbatchtoa largebowl.Beattheeggswithflour,coffeecream,andspicesandaddtomeatmixturealittleatatime.Preheattheovento350°F(175°C).Linea1-quartmoldorloafpanwiththestripsofporkfat,makingsuretheyoverlapslightlyandfullycoverthebottomandsidesofthepan.Spoonthelivermixtureintothemoldandtopwithadditionalporkfatstrips.Coverwithheavyaluminumfoil, sealing theedges tightly.Place ina largebakingpanandaddenoughboilingwatertothepanthatitreachesat leasthalfwayupthesidesofthemold.Bakeinthecenteroftheovenfrom1¼–1½hours.Removefromtheovenandliftoffthefoil.When ithascooled to roomtemperature remove frompanandwrap inaluminumfoil.Refrigerate.
Makes1quart
VegetablesCucumber(Agurk)
European cucumbers, sometimes called English cucumbers, are about twice as long inlengthastheAmericanvariety.Theyaresmallerincircumference,havelessseeds,andarecrisper.TheNorwegianscall them slangeagurk, or snake cucumber.They shouldhave afairlysmoothsurfaceandbeasstraightaspossible.UseaNorwegiancheeseslicertogetpaperthinslices.
Onion(Løk)It is difficult to imagine a delicious meal without onions in one form or another. InNorwaythemostwidelyusedonionsarekepaløk(yelloworredonions),purre(leek),andgressløk(chives).Onionskeepwelltheyeararoundandareaculinaryadditivewithsomerank, but too many use them only as such. Onions are versatile, add flavor to soups,sauces,casseroles,salads,meat,andfish,andaredeliciousservedseparatelyasavegetable.Boiled,onionsacquirearathersweettasteandareeasierdigestedthanwhenfried.Onionsshouldbekeptinanairyanddryplace.
HasselbackOnions(Hasselback-løk)Planabout1mediumonionperperson.Peelandsliceonionthinly,beingcarefulnottoslice all theway through. Place in a bakingdish, cut side up.Brushwith a littlemeltedbutter.Sprinklewithsaltandpaprika,andsomeshreddedcheese.Bakeat390°F(200°C)about30minutes.Servewithmeatorchickenandagreensalad.
BakedOnionsforRoast(Baktløk)Nomore tears if you addwhole un-peeled onions to boiling water and simmer for 15minutes.Drain,cool,andpeel,andaddtoroastintheoven.Theyaredelicious!
TipsonFryingOnions(Steketipsforløk)Thewarmerthefatis,thecrispertheonionswillbe.Ifyoumixalittleoilwiththebutter,orusestraightoil,youcanuseahighertemperatureandyouronionswillbecrisper.Ifyoudesiresoftonions,add1–2tablespoonsofwaterwhentheonionshavereachedthe lightgoldenstate.Simmercoveredafewmoreminutes,andsoftonionsareguaranteed.
FrenchFriedOnionRings(Frityrkokteløkringer)Peelandsliceonionsthinly.Divideintoringsandplaceinabowl.Pourmilkovertocoverandletstandfor30minutes.Beatanegganddiptheonionringsintheegg,theninflour,andfryuntilgoldenbrowninhotshortening.Drainonpapertowels.Serveimmediately.
OnionswithCheeseSauce(Løkmedostesaus)Ingredients:
6onions,medium
1tsp.salt
3tbsp.butter
1tsp.paprika
3tbsp.flour
1tsp.curry
1⅛cups(2¾dl)coffeecream
3tbsp.breadcrumbs
½cup(1¼dl)cheese,JarlsbergorGouda
Boilonionsuntiltender.Placeinabakingdish.Makewhitesauceusingbutter,flour,andcream.Addgratedcheese,salt,paprika,andcurryandpourovertheonions.Sprinklewithbreadcrumbsandbakeat350°F(175°C)for15minutes.
Serves4
TheGloriousLeek(Denherligepurren)TheleekhasbeencultivatedalongtheMediterraneanforfivethousandyears.InNorwayitwas cultivated as early as 1694. Norwegians use them in every conceivable way. It is avegetablerichinironandCvitamins.Itaddsasavorytastetonumerouscookeddishesandsoups,andgreatzesttosalads.Itkeepsbestinhumidanddarkplacesandfreezeswell.Cutinchunksandparboilorslicethinandfreeze.
BoiledLeeks(Koktpurre)Selectlargeleeks.Cutofftops.Leaveabout2inches(5cm)ofthegreenpart.(Thegreenpartmaybefrozen,cutuporwhole,andusedlaterasanexcellentadditiontovegetableormeatsoups.)Slicetheleeklengthwiseandwashwell.Tietogetherwithcottonstring.Placein a small amount of boiling, lightly-salted water and cook until tender, about 15–20minutes.Servewithbutter,margarine,oryourfavoritesauce.
Rutabagas(Kålrot)Thisunpretentious,tastyvegetablesuppliesvitaminA(carotene),minerals,and45milligramsofvitaminCin3.5ounces(100g.),aboutourminimumdailyrequirement.Ittastesgoodraw,insalads,orwithothervegetablesnacks,cooked,orfriedinslice,andkeepswell.Ithasearnedthename“orangeoftheNorth.”
The summer of my ninth year, my sister Eva and I weeded our neighbor farmer’s
rutabagasfields.Wejoinednineotheryoungpeople,allolderthanI,atMellom-GranerudfarmonNesodden.Werode ina ricketyhaywagonpulledbya large stockyhorse.Thevegetablefieldsseemedtostretchendlessly.Westartedtoworkat9a.m.andworkedwithgreatenthusiasmuntilthelunchbellrang.ItwaswartimeinNorwayandfoodwasscarce.However,thislunchwasafeast,withmeat,boiledpotatoes,gravy,andmashedrutabagaswithnutmeg.Ihavelovedrutabagassincethatday.WhenIworkedintherutabagasfieldsI knewnothing of their value.Most of the rutabagaswere cattle and horse feed. Luckyanimals!
Manypeopleshunthislowlyvegetable,notknowinghowtoprepareit;howeveritcanbeprepared anynumberofways to complementnumerous recipes.Remember towashtherutabagasthoroughly,sliceinthicknessdesired,andpeel.
MashedRutabagas(Kålrotstappe)Mashedrutabagasarethetraditionalaccompanimenttopinnekjott, (curedribsof lamb).Use milk, cream, broth, or a combination in your rutabagas. Using milk or cream oraddingpotatoesoracarrotgivesitamilderflavor.
Ingredients:
2–3lbs.(900–1,350g.)rutabagas
Pinnekjøttbroth(optional)
Watertocover
Salt
2potatoes,medium,cooked
Whitepepper
Tablecream
Nutmeg,freshlyground(optional)
Washrutabagasthoroughly,slicein½-inch(1¼-cm)thickness,andpeel.Placeinlightly-salted boilingwater to cover and cookuntil tender, about 30minutes.Drain andmashtogether with the warm potatoes. Add salt, pepper, and nutmeg if desired. Add a littlecreamandbroth.Servedecoratedwithparsley.
For a delicious flavor, when you are cooking pinnekjøtt, place peeled and slicedrutabagasontopofthemeat.Whenthemeatiscookedtherutabagasaretender.Steamingrutabagasontopoftheribsgivethemanindescribableflavor.Whencooked,proceedasabove.
Cotter’sKettle(Husmannsgryte)Ifyouareconcernedaboutpreparinganutritiousmealandthereisnotimetocook,trythisrecipe.Itisburstingwithnutritious,colorfulvegetables.Ingredients:
1beefbouilloncube
1½cups(3½dl)rutabagas,cubed
¾cup(1¾dl)boilingwater
¾lb.(340g.)medisterpølseorbratwurst
2largecarrots,sliced
2mediumparsnips,diced
Dashofdrymustard
1largeleek,sliced,includingthegreen
Saltandpeppertotaste
Dissolvebouilloninboilingwater.Addallthevegetablesandletsimmer15–20minutesoruntilvegetablesarebarelydone.Removeskinfromsausage,cutinthickslices,andaddtovegetables. Add mustard, salt, and pepper, and let it simmer, covered, for a few moreminutes.Donotovercook.Servewithmustard,potatoes,anddarkbread.
Serves4
Cauliflower(Blomkål)Buyfirmheadsthatarewhiteandspotless.Sometimestheywillbeapaleyellowbuttheleavesshouldalwayshaveafreshgreencolor.
Usethewholehead,eventheleavesifdesired.Forsaladgratethecenterstem,ordiceit.Itisbesttosteamthecauliflower.If it iscookedinwater,donotovercook;10–15minuteswilldoforanaveragesizeheadand5–10minutesforflorets.Whencookingawholeheaditcooksquickerifyoucutacrisscrossdeeplyintothebottomofthestem.Whencookedcaulifloweristobeusedinsaladsitwillkeepitsdelicatecolorifitisdippedincoldwaterimmediatelyaftercooking.Placeleftoverfloretsinthepicklejaranduseaspickles.
Cauliflowermay be added to soups, purées, salads, and soufflés. Itwill keep for severaldaysintherefrigeratorifkeptinaplasticbag.
Celeriac(Sellerirot)Celeriac,awhiteroundtuberwithfirmflesh,addsawonderfulflavortosoupsandstews.It is hard to find inAmerica but the producemanager of yourmarket can order themwheninseason.
ParsleyRoot(Persillerot)SmoothleavedwildparsleyoriginatedinasmallareaaroundtheMediterranean.Thefirstrecording of curly parsley comes from the late sixteenth century. In Scandinavia thesmooth-leaf,turnip-rootedparsleyispopularforsoupsandcasseroles;ithasalarge,whitefleshyroot.Theproducedepartmentofyourmarketcanhelpyougetit.
CreamedGreenPeas(Grønnertestuing)It is amazing how inexpensive traditional food can be. I remember these creamed peasservedwithmamma’sdelectablemeatballs(theytastegoodwithanymeat),orwhenweatelutefisk. The dried peas cost only pennies a pound. If unavailable at your foodmarket,checkoutyourScandinaviandelicatessenornaturalfoodstores.Ingredients:
2cups(5dl)driedgreenpeas
3tbsp.flour
1qt.(liter)water
2tsp.saltormore
3tbsp.butter
1tsp.sugar
Rinsethepeaswellandpickoutanyforeignobjects.Placeinwatertosoakovernightinacoolplace.Letthemsimmerinthewatertheyweresoakedin,approximately1½–2hours.Mixtheflourwiththebutterandaddtothepeasandletsimmerabout10minuteslonger.Addsaltandsugartotaste.Ifyouwishyoumayaddapeeledordicedcarrottothepeasduringthelasthalfhourofcooking.Nosugarisneededifyouaddacarrot.
Sweet/SourCabbage(Surkål)Atraditionalvegetable that tastesdeliciouswithmeatballs andallporkdishes. It canbemadewithgreenorredcabbage.Redcabbagemakesitamorecolorfuldish.Ingredients:
1headredcabbage,about1½lbs.(¾kg.)
1–2tbsp.carawayseeds
⅓cup(75g.)porkfatorbutter
1cup(2½dl)currantjuiceorvinegar
1apple,chopped
2tsp.salt
2tbsp.sugarifvinegarisused
Remove the outer leaves of the cabbage and rinse the cabbage in coldwater.Divide infourthsandremovecore.Layflatsidedownoncuttingboardandslicethinly.Addthefattoaheavysaucepan.Peelandchoptheapple.Layercabbageandapple in thesaucepan.Pourcurrantjuiceoverthecabbage,oraddsugartovinegar,ifused,andpouritoverthecabbage.Placesaucepanontheburner.Cookoverlowheatuntilverytender.Itisbesttoletitsimmer,forabout1–1½hoursoruntildone.Ifyoukeeptheheatonlowthereisnoneed to stir, butwatch from time to time so it does not burn. If necessary add a smallamountofwater.
Serves4–5
Let’sTalkPotatoes(Potetsnakk)Norway,inyearspast,wasthoughtofasafish,meat,potato,andporridgecountry.Whenplanningdinner,thefirstthingahomemakerthoughtofwaspotatoes.Mostoftencookeduntilwonderfullymealy.(Thereisaspecialtricktothat,seerecipethatfollows.)
However,NorwegiansdidnotjustcookpotatoesenoughforonemealbutwouldcookenoughtobeusedwithbreakfastorforPyttiPanne,lumper,orlefser.
We know potatoes are one of ourmost nourishing foods and are not fattening. Theculpritsarewhatweputonthem:gravy,butter,sourcream,meltedcheese,andbaconbits,orthehotfatwefrythemin.
Potatoesareoneofthemostinexpensivenutritionalfoods,nearlyfatfree(0.1percentfat).Theyhavestarchthathelpsfillyouupandgivesenergy,fibertohelpwithdigestion,andminerals, particularly iron—so important for blood, and vitamins B and C to helpstrengthenthebody.
Inagespast,grainwasthestaplefoodinNorway,andtheNorwegians,likemanyotherEuropeans, were reluctant to accept potatoes when introduced. South America hadcultivated thepotato for thousandsofyearsbefore itcame toEurope. In the1700s foodwasscarceinNorway,butfollowinghundredsofyearsofraisinggrainitwasdifficulttoconvincepeopleofthebenefitofthepotato,untilaminister,P.H.Hertzberg,tookupthecauseof thepotato inhis sermons. In fact,hewroteabookabout thecultivationof thepotatoes, a best seller and soldout of threeprintings.Before long theknowledgeof the
benefit of potatoes, as they understood them in those days, spread acrossNorway, andtoday,itremainsNorway’smostimportantvegetable.
Boiled/SteamedPotatoes(Koktemelnepoteter)Bringwatertoaboilandaddeven-sizedpotatoes.Addjustenoughwatertocover.Ifthepotatoesareun-peeledyoudonotneedsaltinthewater.(Obviouslycookingthepotatoeswiththepeelonsavesnutrition.)Quicklybringthinlypeeledpotatoestoaboilandcookuntileasilypenetratedbythetipofasharpknife,about20–30minutes.Letsimmeranddonotovercookortheywillbecomesoggyandfallaparteasily.Drainimmediately.Returntolowburner,shakepangentlytopreventsticking,andcontinuesteaminguntil thepaniscompletelydry.Thisproducesadry,mealypotato.Coverwithcloth,notalid,untilreadytoserve.Note:Thepotatoeswillnotstaymealyifcooledandreheated.
Hasselback(Roasted)Potatoes(Hasselbackpoteter)
ThiseasywaytopreparepotatoesisbecomingincreasinglypopularinNorway.Anditissimplydelicious.OnceIwatchedaNorwegianchefplaceapeeledpotatointhehollowofalargewoodenspoonandbegintosliceitin⅛-inch(¼-cm)slicestillabout½-inch(1¼-cm) from the end. (The spoonprevented theknife from slicing all theway through thepotato.)Soeasy!Ingredients:
4ovalbakingpotatoes,medium
Jarlsbergcheese,grated
1tbsp.butter
Paprika
2tbsp.buttermelted
Preheattheovento425°F(215°C).Asyoupeelthepotatoesdropthemintocoldwatertoprevent discoloring. Slice as explained above. Butter an oven-proof dish. Drain thepotatoesandpatthemdrywithapapertowel.Placethepotatoesside-by-side,cutsideup,inthedishbrushedwithbutter.Brushthepotatoeswithmeltedbutterandsprinklewithsalt.Ifneededbrushagainwithmbutterafter30minutes.About5minutesbeforetheyarebaked,sprinklewithgratedcheeseandpaprika.Totalbakingtimeis50minutes.
Serves4
RawPotatoDumplings(Klubb,kumle,kumpe)
Thisdish iswellknownalloverNorway,and itsnameandrecipesvary fromdistrict todistrict.Thefoundationofthesedumplingsispotatoeswithvariationsachievedbyaddingdifferent ingredients. IneasternNorwayklubben ismade frombarleyandpea flourandeatenwithmyssmørdupp(asauceofsoftcheesemadefromwhey)Onthesoutherncoastthesedumplingsarecalledkumpe,andfurthernorththeyareknownasball.Ball isoftenservedwithfish.Generallythistypeofdumplingislarge—aboutthesizeofamediumsizeapple.Theseold,traditionaldumplingshavenumerousstalwartfans.
PotatoDumplingsfromAgder(KumpefraAgder)Gratepotatoes,drainmostoftheliquid,andaddenoughbarleyflourorotherflouruntilthedough is firm.Adda little salt.Form intoroundoroblongshapeswithyourhands,enclosingapieceofbaconorsuetinthecenterofeachdumpling.Simmerdumplingsinlightly salted water½–¾ hours, depending on size. Cold dumplingsmay be sliced andfriedinbacondrippings.
Potato Dumplings with Bacon, North Norway (Klubb og fett,NordNorge)Graterawpotatoesandblendwithbarleyflouruntilaproperconsistency.Someground,boiledpotatoesandalittlesaltmaybeadded.Formroundoroblongdumplingswithyourhand. Bring salted water to a boil, add dumplings, and simmer until done. Serve withboiledrutabagasandfriedbacon.Somepeopleenjoythesedumplingsservedwithsyrup.
PotatoDumplingsfromRyfylke(KlimporfraRyfylke)These dumplings are smaller and were used in meat soups at banquets and weddings.Followdirectionsforpreviouslydescribeddumplingsbutusewhiteflour,boiledpotatoes,alittlesalt,sugar,andcinnamon.Theadditionofaneggisoptional.Klimpormayalsobecookedinmilk.
NorwegianCheesesandDairyRecipes
OurwayofpurchasingcheeseatthesupermarketdiffersgreatlyfromthedayswhentheNorwegian dairy maids labored on the mountain farms from before sun up until lateevening. In Anders Sandvig’s book Seterliv og Seterstell, he says that the dairy maid’sworkdaycouldlastfrom12to16hours.
Thecattlewouldoftengettolickafewgrainsofsaltfromthedairymaidshandbeforeshebeganthemilkingwhichtookplaceinashedorutsel,abuildingonthemountainfarm.
She used wooden pails, which were made from pine, or juniper. The height of thebucketcouldbeabout8inches(20cm)andthebreadthbetween12–13inches(30–30½cm).Usuallybandsmadefromhazelheldthewoodenstavestogether,seldomdidtheyuseironforthis.Thepailshadnohandles,butaprotrudedpoletoholdonto.Followingthemilking,themilkwasstrainedthroughawoodstrainer.Inthecenterithadaround,crossshapedhole.Aknittedhairstrainerwasplacedinthecenterof thisutensilandthemilkthenpouredthroughtheoutlethole.Inlateryearsthestrainerwasmadefromtinmetalnetting. If themilkwas to be poured into a separate container they used a funnel alsomadefromwood.Afterthecontainerswerefilledtheyplacedthesemelkekoller,lowmilkbowls, on top of each other in 4 to 6 rows where they were left standing until theyskimmed the cream off.Many would place the koller on top of each other on a stonebench,inpyramidfashion.
Intheoldendays,itseemsthemilkwasleftstandingaweekbeforeitwasskimmed.Bythis time itwouldbequite sour, and thick, itwouldhaveconsolidatedandwasviscous,anditcouldbeskimmedofflikeapieceofskin.Thenthecreamstoodanotherweekbeforetheybegantochurnthecream.Inlateryearstheybegantochurnthecreamafter4–5days.The left over sourmilkwas used in cooking ormade into gamalost or other sourmilkcheeses.
Gradually thecreamwaspoured into thesourcreamtubs.Thesourmilkwaspouredintoskjørkolken,thesourmilkcontainer,whereitwouldstanduntiltheymadecheeseofit,oritwasbroughtbackintothevalleyonthepackhorses.
Subsequentlythedairymaidnowhadtocleanthevesselsused.Firsttheyallneededto
be rinsed in lotsof coldwater fromthe streams.Then theywere scrubbed insideout inwarm water. Following which juniper branches were placed in the vessels and boilingwaterpouredover, thiswas left standinguntil itcooled.Thewaterwas thenpouredoutandthevesselswereoverturnedontocloth,readyforusethefollowingmorning.
The dairy maid’s work continued through the day making rennet and the manydifferentcheeses,andpainstakinglypreparingthefoodforotherdwellersonthemountainfarm.
When I contemplate on the work of the dairymaids, I cannot help but think howfortunatewearetobeabletopickupalmostanycheesewedesireinagrocerystoreoraScandinaviandelicatessen.
Youmaynot live inanareawhereNorwegiancheesesarereadilyavailable,butmanyarenowobtainable bymail in theUnitedStates.Knowing a little about themand theircontentwillhelpyouchoosethepropercheesefortherightoccasion.Norwayisacheese-lovingnation.InNorway,cowsthriveinsparselypopulatedareas.Bycrystalclearriversandunspoiledmountainsidestheyproducefirstgrademilkforrawmaterialallimportantincheesemaking.
AgedCheese(Gamalost)Ithasbeensaid that thenamegamalost (agedcheese)was thenamegiven to thecheesebecause the old technique and method of making it had been handed down forgenerations.Other explanations are that since an abundance of newlymade cheesewaseaten inearlier times, andgamalostwas theonly cheese thatwas stored, it got itsnamebecauseitwastheoldestcheeseonthefarm.
Todaygamalost is ready for salewithin 5weeks. Itwas, and is, an art tomake goodgamalost. In the past hand skimmedmilkwas used and special utensils and toolswereneeded.Duringtheripeningprocessthecheesewaskept inachestorboxthatwasonlyused for gamalost. Blessed the homemakerwho had good gamalostmold in her coffer.Thismoldwouldbeonthetoolsandinthechestsforyears.Thestoragetemperaturewasimportantandwhoknows,maybethestoriesofsomehavingkeptthecheeseintheirstraw
mattressesweretrue.
Gamalost isnotproducedoutsideofNorway,yettheNorwegianshavemadegamalostforhundredsofyears.IttrulyisadistinctivecheeseandauthenticallyNorwegian.
In days past nearly every farm and seter produced its own gamalost, but with theadvancementoftime,theimportedcheesesmadewithrennetbecamemorepopular.Thedairiestookovertheproductionofgamalostinthe1890s,themakingofwhichisquiteasight.
The cultivatedgamalostmold grows fast, andwithin a fewdays the cheese looks likehuge, long-haired balls of yarn. Themold is then brushed back into the cheese, and itripens from theoutside in,which is the reason the cheese is lighter in color toward thecenteranddarkerontheouteredges.Thecheeseshouldhavealightgoldencolor,befirmandmoist,andhaveapiquantappetizingflavor.Ifthecheesehasanunpleasantodorithasbecometooripe.Thecheeseshouldbekeptcoolandwellwrappedorinacoveredcheesedish.
Serving gamalost: It is best sliced thin, preferably served on rye or any dark bread,maybewithanextradabofbutter.Someusedarksyrupwithit;othersspreadathinlayerofhoneyontoporalittlelingonberryjam.
Lefser or flatbreadmakes agoodaccompaniment.Thin slicesofgamalostwith a littlesourcreamandgoodbutterrolledupinascrollisadelicacy.Gamalostismorethanfood,itisapartoftheNorwegianculture.
Sharp,CreamyCheese(Pultost)Pultost is also a very old cheese and extremely easy to make. It is made from souredskimmedmilkorkefir,withtheadditionofcarawaybeingthemostpopular.ItissaidthatNorway has ten varieties of pultost with a thousand delicate distinctions. The cheese isknownforbeingrichinproteinandhasalowfatcontent.Manyfeelithasnotattainedtheacclaimitdeserves.Itisreasonableandgoesalongway.Servedwithbutteroncoarsebreadittrulywakesupyourappetite.
NorwegianSwissCheese(NorskSveitserost)
TheNorwegianSwisscheeseismaturedforatleastfivemonths.Bythenthesweetnut-likeflavorcharacteristictoSwisscheeseisdeveloped.
In1856,morethan150yearsago,whenthefirstNorwegianDairy,RausjødalenDairy,wasestablished in Tolga, they hired a Swiss to head it. Being aware of the Swiss people’sknowledgeofcheese-making,theNorwegianswantedtolearntheverybestmethod.Thedairy’sfirstyearproductionconsistedof140cheeses.HundredsofSwisscametoNorwayinthe1800s;theyhadagreatinfluenceonNorwegiancheeseproductioninthebeginningstages. Itwasonlynatural then thatSwiss cheesewouldbeamong the firstproduced inNorway.
From that period until the 1950s the Norwegians made Swiss cheeses weighing 155pounds(70kilos).Theywereasbigasamill-wheelandextremelydifficulttoproduce,aswellasunwieldy.FinallythesizewaschangedtothesmallerNorwegiansveitseroftoday.
OfutmostimportanceintheproductionofSwisscheeseisthequalityofthemilk.Thecheeseshouldhaveafirmconsistencywithlargeholes.Manybelieveifthereisadropofsaltwaterintheholes,thecheeseisfullyripe.
TheNorwegianSwisscheeseisaboveallintendedforsandwichesandcheesetraysbutmayalsobeusedincheesedishes.Infondue,forexample,thisSwisscheeseistop.
Jarlsberg(Jarlsberg)MostoftheNorwegiancheeseshaveforerunnersinforeignlands.JarlsbergisgenuineNorwegian.Thisdistinguished,world-renownedcheeseisofasoft,pliabletextureandhasamildnut-likeflavormakingitexcellentforcookingandinsalads.
Thischeesewasfirstproducedintheearly1800sontheoldJarlsbergestate—itsnamesake—onthewesternshoreof theOslofjord.Difficult timesandreasonablecheese importedfromHollandabated the cheeseproductionat Jarlsberg.Nonetheless, its reputationandunusual qualitieswas not forgotten over these years, andmore than 100 years later thecheese specialists atNorway’sAgricultural School, under the direction of ProfessorOlaMartin Ystgaard, set out to reconstruct the Jarlsberg cheese. It took several years andhundredsofexperimentsbeforeProfessorYstgaardwouldallowthecheeseonthemarketintheearly1960s.AnyonewhohastastedtheexquisiteJarlsbergcheeseknowsProfessorYstgaard succeeded with his goal. The cheese is exported around the world as well asthoroughlyenjoyedathomeinNorway.Cheeseexpertsworldwidehavesearchedforthesecret,butsofarinvain.
Jarlsberg is made into 22.5 pounds (10 kilos) round wheels with rind and rind-freecheeses.Foremostitisamarvelouspartyandsandwichcheesebutlendsitselfremarkablywelltowarmcheesedishes.
EdamCheese(Edamerost)TheNorwegianEdamcheesehasbecometheChristmascheeseandfeastcheeseforimportantcelebrationsinNorway.Ithasamild,rich,andarefreshingpiquanttaste.Itkeepswellundercontrolledtemperature.
OriginallythischeesecamefromthetownofEdam,Holland.Itisround,itissaid,becausein days of old they used to roll the cheese in small wooden chutes onto the ships thattransportedthemaroundtheworld.
IttakesfourmonthstoprepareEdamcheese.ThehomemakersinoldendaysbeganthepreparationsfortheirChristmascheeseinAugust,fourmonthsahead.TodayitstilltakesfourmonthstoproduceEdamcheesebuthomemakersbuythecheeseinthestoresexceptforrareexceptions.CuttheEdamcheeseinlayers,inlittletrianglesfromthetopdown.Ittastesbestthicklyslicedandisdeliciouswithgrapes.
Normanna(Normanna)Norway’sNormannaissomewhatsimilartotheFrenchRoquefortcheese,bothinflavorand looks. Originally one would allowmildew to grow on slices of loff, a white breadsimilartoFrenchbread.Thebreadwouldthenbedried,crushed,andaddedtothecheesecontainers.Today, the fungusneeded is cultivated andadded.The cheese ismade fromcow’s milk. It has a sharp aromatic taste. A versatile cheese, it is appetizing both as asandwichspreadandasanadditiontosoups,sauces,lambchops,andinsalads.Asasnackwith redgrapes, radishes, andcelery it is excellent.Onabuffetor incheese trays it is amust.
Nøkkelost(Nøkkelost)TheNorwegiansthinkofthenøkkelostasaneverydaycheese,butwithaflair!
In timespastwhennøkkelostwas imported fromHolland, thecheese factory inLeydenstamped the city emblem, two crossed keys, on it, hence the name nøkkelost, or “keycheese.” Today the nøkkelost made in Norway is typical Norwegian. The dairies beganproducingthisasearlyasthemiddleofthelastcentury.Sincethentherehavebeenmanyrenditionsandvariations.
Nøkkelost is delicious on an open-face sandwich, served on dark bread, andaccompaniedwithfruit.Thecheeseiselegantwhenusedincooking.Itsaromaticspicesofcumin and cloves open the door wide for any creative cook. Try it in salads, sauces,soufflés,orcakes.Itsuniqueflavorislovedbyeveryone.TheAmericans,intime,insistedon a softer and more pliant cheese. The Norwegians solved the problem by making agouda-type cheese with the nøkkelost spices. This delicious cheese now has gainedpopularityinNorwayaswell.Thenøkkelostmaturesforthreemonthsbeforeitappearsinthegrocerystores.
RidderCheese(Ridder)Thisisatruearistocrat.Ridderliterallymeansknight.Itisacheeseofourtimescreated
forthosewhorelishagenerousslice.Itisproducedfromrich,highqualitymilkinasmalldairybyoneofthemostbeautifulfjordarmsinNorway.Itcameonthemarketinthelate’60s,isround,andmeasuresapproximately8inches(20cm.)indiameter.Itweighsabout3lbs.(1kg.350g.).Itissurfaceripenedfor5–6weeksandhasasofttexture.
Ridderisadistinctivedessertcheese.Whenserved,Riddershouldbeaccompaniedwiththeseason’sberriesandfruits,suchasstrawberries,kiwi,andripegrapes.
Thecheesegetsitsfullaromaatroom-temperature,hasanaromatic,piquantflavor,andshouldbecutwithasharpknife.
Tilsiter(Tilsiter)
TheBelgianLimburgercheese is thoughttobetheforerunnertotheTilsitercheesenowproducedinmanycountries.TheoriginalwenttoHolland,Germany,andAustria.SomeDutchemigrantsbroughtthecheesewiththemtoEastPrussia;amongtheemigrantstherewasaladywhomadeacheeseshenamedafterTilsit,thetowninwhichtheysettled.
The production of Norwegian Tilsiter began in the 1950s, when the opportunitypresented itself to export cheese toGermanyand the continent, includingHolland.TheproductionofTilsiterwasstartedbecauseitwasacheesemuchlovedinmanycountries.Before the European import restrictions started, Norway produced some two-thousandtonsofTilsiteryearly,halfofwhichwasexported.
TheNorwegianTilsiterdiffersfromtheNorvegiainthatitismorepliantandofaverydifferent texture. It is by covering the cheesewith a special culture during the ripeningprocess thatgives it itsunique flavor. It is amarvelouscheese for sandwichesand lendsitselfwell tobeservedwithmildercheesesoncheese trays. Ithasastrongaromaand isthereforenotsuitableinwarmdishes.
GoatCheese(Gjetost)TheNorwegianDairyAssociation(Tine)saysgjetostisasnativetoNorwayastrollsandfjords.Itallstarted,theysay,morethan100yearsagoonasmallsummerfarmhighupfromtheGudbrandsdalvalley,famousforitsrichfarmingtraditions.
Themilkmaidhad justmade thecurdcheese fromcow’sandgoat’smilk.The leftoverwheywasboilinginagreatironkettleinthefireplace.Usuallyshewouldallowalmostalltheliquidtoevaporate.Thegoldenpastethatwasleftatthebottomofthekettlewasusedforasandwichspread.Ononeparticularnightsheexpectedvisitorsandwantedtoservethemsomethingspecial.Sheaddedcreamandsomegoatmilkandpouredthehotmixtureinto amold. Unbeknownst to her, that night she probably served the very first goldengjetostevermade.ThisishowthesweetgoldengjetostbecamethestaplebreakfasttreatineveryNorwegianhome.
Todaygjetost still ismade thesameway,butmodern techniquesandequipmenthavetakenover.TheNorwegians’appetiteforgoatcheese,however,isinsatiable.
AschildreninNorwaywewereallfedschoolbreakfasts.Inmemory,theynevervaried.Aglassofmilk,skonrok,ahardrollorhardtack,oracourseofdarkryebreadwithgjetost,andanappleororange.Everymorning it tasted justasdelicious,especiallywhen in thefreezingwintermorningsweenteredheatedschoolroomswithourbreakfastsreadyforusonthepult,schooldesk.
The goat cheese is a 100 percent natural product—no sugar or color is added. Thesweetnesscomesfromthemilksugarcaramelizingwhencooked.
Remember to serve the cheese in wafer-thin slices. Here, nothing but a Norwegiancheese slicerwill do (youneed one anyway) available in any Scandinavian shop or finedepartmentstores.
TakeCareoftheCheese(Tavarepåosten)Cheese keeps well but certain guidelines should be followed. A cheese that is vacuum-packedkeeps forabout twomonths.Neverkeep severalkindsof cheese together inonepackage as they will take on the different flavors. Wrap tightly and with care. Air,moisture,andacidcausesmoldtoappear.
Moldshouldbecutoffif itappearsandthecheesewrappedinnewfoil.Whitecheeseshould not be frozen—the texture is easily destroyed. Shredded cheese, however, lendsitselftofreezing.Wrapinsmallportions.Creamcheeses,Gamalost,andNormannafreezewell.Allcheesetastesbestwhenclosetoroomtemperature.Keepinmindthatcheeseisasuperbfoodproducttohaveinreserve.
MountainDairyMaid’sFavorite(Seterjentasfavoritt)Usethisspreadonyourfavoritelefser,waffles,orhardrolls.Delicious!
Ingredients:
⅞cup(200g.)butter
¼cup(½dl)confectioners’sugar,scant
⅞cup(200g.)100%goatcheese
1tsp.cardamom
Cream butter until soft, grate cheese, and add to butter. Add confectioners’ sugar andcardamom.
CookedCheese(Kokaost)Atastysidedishwithhomemadewafflesandlefser.Sosimpletomakeandsonourishing.
Ingredients:
2½qts.(liters)wholemilk
⅔cup(1½dl)raisins
1qt.(liter)kefirorculturedmilk
Cinnamonandsugar
1smallegg,orahalfone
Inaheavy-bottomedpanbringthemilktotheboilingpoint.Beatkefirandeggtogetherandaddinathinstreamtothemilk,stirringcontinually.Letstanduntilwheyseparatesfromthecheesemass.Strainthroughacheeseclothplacedinastrainer.Pressthecheeseinto a mold or spring-form pan, with layers of raisins in between. Sprinkle sugar andcinnamonontop.
EggCheesefromWestAgder(EggostfraWestAgder)Acheeseservedwithsugarandcinnamon.Itissimpletomakeandtasty.
Ingredients:
1qt.(liter)milk
1cup(2½dl)sugar
6eggs
1cup(2½dl)kefirorculturedmilk
Inaheavypanbringthemilktoaboil.Letitcoolslightly.Beateggs,sugar,andculturedmilk together.While stirringvigorouslypour theeggmixture,a littleata time, into thewarmmilk,andbringtoaboil.(Strainoffthewhey,anduseinyourbreadbaking.)Servewithsugarandcinnamon.
CreamySharpCheese(Pultost)Youchoosetheflavor.CarawayiswhatIrememberbest,butdill,chives,orleekisalsodelicious.
Ingredients:
1qt.(liter)kefirorunflavorednon-fatyogurt
½tsp.salt
Carawayseed,dill,orchives
¼cup(½dl)sourcream
In a heavy saucepan over low heat, heat themilk or yogurt until it separates; it is veryimportanttoletitdososlowly.Donotstir.Strainthecheesemassthroughdoublecheeseclothplacedinasieveoverabowl.Whenmostof thewheyhasdrainedoff,pickupthefourcornersofthecheeseclothandsqueezeouttheremainder.Donotdiscardthewheybut use in bread-baking or as a healthydrink. Place the cheese in a bowl and add sour
creamandseasoningofyourchoice.Iuse¼cup(½dl)ofcarawaytoaquart;youmightwanttouseless.Letthecheesestandfor24hourstodevelopflavor.Itkeepsinacoveredcontainerintherefrigeratorforupto2weeks.
NøkkelostQuiche(Nøkkelostquiche)
It is easier to make pie dough with a mixture of shortening and butter, but all-butterdoughissuperior.Aquicheshouldalwaysbeservedhotorlukewarm.Ingredients:
⅝cup(150g.)butter
4eggs,slightlybeaten
⅞cup(200g.)flour
1cup(2½dl)halfandhalf
2tbsp.water
2tbsp.chives
Filling:
½tsp.salt
6slicesbacon
½tsp.whitepepper
9oz.(250g.)nøkkelost,grated
Cutbutterintoflourwithpastryblenderuntilthesizeofsmallpeas.Addwaterandmixtosoftdough.Work thedoughas littleaspossible topreventunnecessaryshrinkage.Pressinto a 9½-inch (24-cm)quichepan.Frybaconuntil crisp.Drainonapaper towel andbreak intopieces.Gratecheeseandsprinkleonthebottomof thepiecrust.Whiskeggs,halfandhalf,chives,andpeppertogether.Carefullypourtheeggmixtureoverthecheese.Sprinkle with bacon on top. Bake until firm on the lowest rack in the oven at 350°F(175°C).
Serves6–8
NøkkelostOmelette(Nøkkelostomelett)Ingredients:
3tbsp.butter
2½cups(565g.)nøkkelost,grated
6eggs
2yellowpeppers,chopped
⅜cup(½dl)water
1¼cups(285g.)ham,cookedandsliced
½tsp.salt
Parsley,chopped
Meltbutterinaskillet.Inabowlbeattogethereggs,water,andsalt.Pourintotheskillet.Sprinklecheeseevenlyontotheomelettemixture.Sprinklepeppersontop.Cook,covered,overmoderateheatuntil eggsare setandcheese ismelted,about8–10minutes.Donotstir.Serveimmediately,sprinkledwithparsley,andaccompaniedwithham.
Serves4–6
BaconPancake(Fleskepannekake)Ingredients:
8oz.(200g.)baconorsideofpork
1tsp.bakingpowder
4eggs
½tsp.salt
2cups(5dl)milk
8oz.(225g.)Jarlsbergcheese
1⅝cups(3dl)flour
3tbsp.chivesorparsley,chopped
Frythebaconandchopintobite-sizepieces.Pourmostofthebacongreaseoff.Whisktheremainingingredientswell.Greaseanovenproofbakingpanandlaythebaconinthepan.Sprinklecheeseandchivesontop.Pourtheeggmixtureoverandbakeat435ºF(225ºC)for25–30minutes,oruntilitisbakedthroughandisgoldenbrown.Goodwithfreshsaladandhomemaderolls.
JarlsbergCod(Jarlsbergtorsk)Ingredients:
2lbs.(900g.)codfillet
1smallleek,thinlysliced
1tbsp.butter
3tomatoes,small
1tsp.salt
1¾cups(4dl)Jarlsberg,grated
½tsp.whitepepper
⅔cup(1½dl)halfandhalf
1clovegarlic,minced
Cleananddrythefish.Cutintoservingsizeportionsandplaceinagreasedshallowbakingdish.Seasonwithsalt,pepper,andgarlic.Arrangeslicedleekandtomatoslicesoverfish.Topwithcheeseandpourhalfandhalfoverall.Bakeina350°F(175°C)ovenuntildone.
Serves4–6
JarlsbergFilledPeppers(Jarlsbergfyltpaprika)Ingredients:
4largepeppers,redorgreen
1lemon,juiceof
2tsp.coarsesalt
⅔cup(1½dl)Frenchbreadcrumbs
1lb.(450g.)groundmeat,lowfat
1¼cups(3dl)Jarlsberg,diced
3½tbsp.butter
½tsp.Tabasco
Garlicsalt
½tsp.garlicsalt
½tsp.pepper,coarselyground
Dividepeppers in two,andremovestemandseeds.Sprinkle thecoarse saltonabakingpan.Mixmeat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsbergcheese.Divide evenly between the peppers. Top the peppers with the remainder of thecheese.Meltbutter,addgarlicsalt,andbrushoverthepeppers.Placeontopofcoarsesaltonbakingsheet,andbakeina350°F(175°C)ovenforabout35minutes.
Serves4–6
NorvegiaFilledPotatoes(Norvegiafyltepoteter)Ingredients:
4bakingpotatoes
2tbsp.greenpepper,diced
6–8slicesbacon
2tbsp.redpepper,diced
1cup(225g.)Norvegia,
grated,
orotherswisscheese
Saltandpepper
Sourcream
2smallonions,diced
Chives
1egg
Bakethepotatoestillalmostdone.Whilepotatoesarebaking,frybaconuntilcrisp.Drainonpapertowel,andbreakinpieces.Preparevegetables.Cutpotatoesintwoandremovemostoftheinside.Mashpotatoesandmixwithbacon,cheese(savealittletosprinkleontop),onions,egg,peppers,salt,andpepper.Filltheshellsandsprinklecheeseontop.Putpotatoes back in the oven and let bake until warm throughout (about 15minutes) andcheeseismelted.Servewithsourcreamandchives,andanicegreensalad.
Serves4
NorvegiaSpinachPie(Norvegiaspinatpie)Filling:
2cups(5dl)choppedspinach,frozenandthawed
7slicesbacon
1⅓cupsmilk
3eggs
1tsp.salt
½tsp.nutmeg,grated
⅔cup(1½dl)Norvegia,grated,
orotherswisscheese
Piedough:
7tbsp.butter
⅔cup(1½dl)flour
1tbsp.water
Thawanddrainspinachofallwater.Cutbutterintoflourwithpastryblenderuntilpiecesarethesizeofsmallpeas.Addwater.Mixandformintoaball.Chill.Frybaconuntilcrisp,drain on a paper towel, and crumble. In a bowl, slightly beat the milk, eggs, salt, andnutmegtogether.Setaside.Linea9-inch(23-cm)pieplatewithpastry.Trim½-inch(1¼-cm)beyondrimandtuckunder.Fluteedges.Spoonspinachintopieshell,andaddbaconandshreddedcheese.Poureggmixtureover.Bake inmoderateoven,350°F(175°C), for30–40minutesortillknifeinsertedhalfwaybetweencenterandedgecomesoutclean.
Serves6–8
AscenttotheMountainFarm(Tilseters)However, dairymaids,whose day often lasted sixteen hours,may not have enjoyed themountaintopviewsasmuchasI,amountainhiker.Andyet,IstillhopeforthetimewhenIwillhavetheexperienceofafewweeksonamountainfarm.Foraglimpseofwhattheseter,usedtobe,IhavetranslatedanexcerptfromHansAanrud’sbook,SidselSidserk:
“Across the valley a procession is working its way up themountain path. Kjersti Hoelwatches throughthechamberwindow, following theprocessionwithhereyesuntil theydisappearoverthegrassymountainsidefarintotheinteriorofthemountainplateau.Itisthelivestockleavingforthesetertoday.Budeia,thedairymaid,leads,ridingthejegerhest,Chasseurhorse,dressedinherSundaybest.Withawhitekerchief,sherideshighonthehorseinalady’ssaddlewithahighframeresemblinganarmchair.Sheisrosy,round,andself-asserting.Todaysheisinchargeandistheonewhofeelsimportant.
Followingheraretwofellows,eachleadingahorsepositivelystrainingunderitsheavyburden.Thelivestockfollowsasinagrandparade.First,theleadcow,thenBrandroswithhercrookedhorn, thenKrokhornandMorkhei, followedbyothers (exceptFarskall andLitagewhoremainedatthefarminthevalleytotrainthecalvestofollow).Thelargebull,asiftowatchoverall,comeslast.
Thegoatsfollowedthecattlecloselyandwouldlovetopassbythem.Thenthesheepinacloseclump,followedbyfourlargehogs.Attheendaretheassistant(second)dairymaidandSidselSidserkwithherfilledrucksack.ThisisthefirsttimeSidselSidserkwasallowedtocometotheseterwiththecattle.Fromourchildhoodwehadrememberedweanxiouslywonderedifshecouldmanageherjobthissummer…”
(Attheseter)“SidselSidserkstoodatoptheturfcoveredroofridgeofthecowstableandscannedtheview.Withherbirchbarkhat,shepherdrucksack,goathornbugle tiedtoastringaroundherneck,andherstickinhandshewasreadyforwork…
When summer ended, the animals penned inside the enclosure rambled impatientlyabout and understood that bufarsdag, the day for leaving the seter, had arrived. Lacedpanniers with butter and cheese tubs stood in a row.Horses loadedwith panniers andpackedsaddlesstoodbytheseterwalls. In front theChasseurhorsewiththe ladysaddleshouldbestood.
Menwhoherdedtheanimalsstoodbywithapipe inthemouthwaitingfor thedairymaid,busymakingbufarscheesewiththelastmilkmilkedthismorning,whichcouldnotbeleftbehind.
VisitingaMountainFarm(Ensetertur)
Theseter,mountainfarm,hasalwaysheldsomesortofmagicforme.Herethemountainpeaksseemtotouchthesky,crispmountainairfillmylungs,whilethewideexpanseoftheminiatureworldunfoldsbelow.
It is impossible for me to think of Norway in the summer time without thinkingrømmegrøt, sour cream porridge. Like the summermy cherished friend, Else Aas, hadheard of amountain farm not too far from her family cottage atGullverket, wherewecouldbuyfreshsourcreamforourporridge.Else,BjarneNordli,anothertreasuredfriend,mysisterGro,andIdroveashortdistance,parkedthecar,andthenstartedourhikeintothemountainstofindthelittleseter.
Ourhikewas slowedbypicking thewild raspberries,blueberries, and lingonberries thatgrewinprofusion,asifbeckoningustopartake.Theclimbtotheseterwasbeautifulandinvigorating.Aswemadeourascent,theviewbelowincreasedinmagnificence,fillinguswithjoyandanticipationtoreachtheseter.
We took a few wrong paths, after which the littlemountain farm came into view.Mr.Soløst,itsfriendlyowner,atrumpofa“homemaker,”welcomedus.
His simple cottagehad a living room, kitchen, andbedroom.The sun shonebrightlythroughspotlesswindowsframedbycheckeredcurtains.Andonthefloorweadmiredthepolishedwoodstovebyastackoflogs,theendscutevenlyandappearingtobepartofthewall.Therealsowereafewunpretentiouspiecesoffurnitureintheroom.
His small kitchen was filled with gleaming pans neatly arranged on wall racks,equipmenttomakebutter,cheese,andsourcream,awoodstoveandsmallsinkleft justenoughroomforoneortwopeopletoturnaround.
Mr.Soløstshowedusaroundtheseter,thechickencoop,andthebarnforhissheepandtwenty-sixcowsthatwasascleanashiscottage.Afterourtourheshowedushowhemadecheese, butter and his delicious sour cream.We bought two quarts of sour cream andbeganourdescent.
Later,intheeveningofthesameday,wevisitedBjarne’squaintcottageatHolLake.BjarneisanexpertrømmegrøtmakerandaloverofNorwegianfoodtraditions.Wewatchedbythelakethebrightraysofthesettingsun,whilerelishingeverymouthfulofBjarne’ssteaminghotsourcreamporridge,servedwithsugar,cinnamon,andblackcurrantjuice.Andaswedid,wesentgratefulthoughtsuptoMr.Soløstonhislittlesummermountainfarm…
SourCreamPorridge(Rømmegrøt)
Rømmegrøt,sourcreamporridge,hasalwaysheldahedersplass,highesteem,inNorwegianfoodculture.Itwasandinmanyplacesstill,isusedatcelebrationstocommemoratecertaindays,suchasMidsummer,Olsok,weddings,births,andsoon.
In thepast, thoughtherecipesweresimilar, theporridgewasgivendifferentnames likeslåttegraut,usuallyservedtocelebratetheendofhaying.Itwascustomarilycookedwiththicksourcreamandservedwithflatbreadandmilk.Oriftheporridgewasservedthedaythecattleweremoved toor fromthe summermountain farm, itwascalledbufarsgraut.Someuseddravle,simmeredcurdsandwhey.Thedairymaideithercookedtheporridgeattheseteroronherreturntothefarm.Thecurdsandwhey,servedasaccompaniment,werealwayspreparedatthesummerfarm.Evenatweddingsandatbirthsthesourcreamporridgewasawelcomesending,contribution.
Theseofferingswouldarriveinintricatelycarved,orrose-paintedwoodenvesselsmadeespecially for the porridge, and delighted and nourished the happy recipients. Theporridgeitself,insomeareas,wasdecoratedwithdiamondshapesofsugarandcinnamon.
RømmegrøtwasamustforMidsummerfestivities,June24,andforOlsok,July29,thisholdstrueaswelltoday.Todayitisusuallyservedwithspekemat,salt-curedsmokedmeat,andflatbreadasaccompaniments.
Rømmegrøt is a heavymeal, but our forefathers,whoseday beganbefore sunup andcontinuedlongpastsundown,weremoreconcernedwithnourishmentthancalories.Theporridge is not recommended for everyday use but rather to be saved for celebratingspecialdays.
Rømmegrøtcannotbemadeinahurry—patienceisthekeytosuccess.Ingredientsusedmustbetheverybestquality.
Todaymuchofthebutterfat,anecessaryingredientforthisporridge,hasbeenremovedfromthecream.Ifsufficientbutterdoesnotoozeoutwhilecooking,supplementwith2–3tablespoonsofunsaltedbutter.
SourCreamPorridgeI(RømmegrøtI)Thisrømmegrøtcannotbemadewithourcommercialsourcream,whichisprocessedtopreventbutterseparationandissoessentialtothedish.Ifnon-commercialsourcreamisnotavailable,makeyourownasdescribedbelow.Ingredients:
2cups(5dl)heavycream,ornon-commercial
sourcream
1cup(2½dl)flour
½tsp.salt
2tbsp.lemonjuice
2cups(5dl)milk,hot
Themilkisaminimumamount.Youcouldneedasmuchas1cupmoretoachieveproperconsistency.Pourcreamintoasaucepanandstirinlemonjuice.Letstandfor15minutes.Bringcreamtoaboilandsimmergentlyfor5minutes.Sprinklewith½cup(1¼dl)oftheflour and blend thoroughly. Continue cooking for 10minutes ormore, or until buttercomestothesurface.Beatconstantly.Accordingtoyourtastethebuttermaystayintheporridge,oryoumay skim itoff andkeephot in a separatepan.Whennomorebutteroozesfromthemixture,underconstantstirring,sprinkleintheremainingflour.Addhotmilkonetablespoonatatime,stirringconstantlyuntilporridgeisthickenedandsmooth.Salt mildly to taste. Serve hot with butter, sugar, and cinnamon. Serve delicious freshcurrant or raspberry juice as an accompanying beverage. Some people prefermilkwithrømmegrøt, but I feel that a refreshing fruit drink is a must with such a rich, thoughdelectable,porridge.
In certain places in northernNorway they serve their rømmegrøt with a little gratedmildgoatcheese.
SourCreamPorridgefromTinn(RømmegrøtfraTinn)Ingredients:
2cups(5dl)water
1⅔cups(4dl)flourormore,¼cup(½dl)ormore
shouldbebarleyflourmixedwithwhiteflour
⅝cup(1½dl)butter
1qt.(liter)whippingcream
2cups(5dl)kefir
1egg
2tsp.salt
Inaheavy-bottomedkettlebringwaterandbuttertoaboil.Whisktogethercream,kefir,and egg. Pour into water in a thin stream while stirring continuously. Simmer for 15minutesstirringfrequently.Siftinflourwhilebeatingconstantly.Letsimmerforanother10minutes.Beatconstantly.Afterafewminutesbutterwillseparatefromporridge.Skimoffbutterandsaveinasmallbowl,keepingithot.Addsalttoporridge.Servetheporridgewithsugarandcinnamon.Passmeltedbutterforthosewhowouldnotthinkofeatingtheporridgewithoutit.Enjoywithredberryjuiceormilk.
RicePorridge(Risgrynsgrøt)
Ingredients:
1⅔cups(3¾dl)water
1½tbsp.butter
1cup(2½dl)rice,longgrain
Saltandsugartotaste
1qt.(liter)milk,boiling
Cinnamon
Inaheavy-bottompansprinklerice intoboilingwaterandstiruntil it returns toaboil.Reduceheatandcover;cookslowlyuntilmostofthewaterhasbeenabsorbed.Addboilingmilk, stir,andcontinue tosimmeruntil rice is tenderandporridgehas thickened.Totalcookingtimeisabout1½hours.Addbutterandsalt.Servehot,withmilkorcurrantjuice,sugar,andcinnamon.
Serves4
PartyRicePorridge(Festrisgrøt)Usethepreviousrecipe,omittingbutter,andsubstituting2cups(5dl)ofsourcreamfortwocupsofthemilk.Addthesourcreamwhentheporridgehasthickened.Bringtoaboilstirring continually. Add the salt. Serve hot, with milk or currant juice, sugar, andcinnamon.
Serves4
ThegianttrollsofNorwayroamthroughthemountainsandvalleysandhaveevenbeenseenonKarlJohan,Oslo’smainstreet.Manyarehuge,andsomehaveseveralheadswithbutoneeye between them. They are incredibly stupid, and are easily outwitted by the smartNorwegianchildren.Theirtrollhagsarealsogiant,lazy,andnotverycreativeinpreparingmeals.Porridgeisafavoriteamongtrolls.
DessertsPitythosewhohaveneverhadtheopportunitytogoberrypickinginthewild.Togatherbasketsandpailsandheadforthelargemysteriousforestwhereweaschildren,eveninthemiddle of the day, imagined that behind the trees and hillocks, hulder and trolls weresurely lurking. The lush woods and meadows at Nessodden where I grew up totallysatisfiedourfamily’sneedforberriesandourchildhoodimaginationforplay.AmongmyfondestmemoriesofsummerinNorwayareourfamily’sberry-pickingexcursions.Theyincluded parents, grandparents, uncles, aunts, and children. We brought open-facesandwiches and drank water from the pristine, rushing brooks. Our dessert was freshberries.Weyoungeronesdidnotwait fordessert timeforassoonaswesawtheplants,heavy laden with berries, we rushed to taste them (like the children in the BlueberryOuting).Attheendofthedayourtelltaleblue-blackteethandlipswereproofthatpossiblyasmanyberrieswereeatenashadfoundtheirwayintothepailsweweresupposedtohavefilled.
Anotherhighlightwaswhenwereturnedhomeandmammamadepannekaker(crepés)and blueberry soup from the berries we had gathered. During the week it was moreblueberrysoup,blueberrycompotes,andfreshblueberrieswithmilk(creamwasaluxury)andsugar.Andnotmany things tastedasgoodasmamma’shomemadebreadwithherhomemadeblueberryjam.Oops,guesswearetalkingaboutdessert.
Norwegians often enjoy fruit soups or compotes. Many revel in picking their ownberries, (more so in days past than today), wild strawberries, raspberries, blueberries,blackberries, lingonberries, and cloudberries.Norwegian children, like their elders,wereexcitedwhenwildblueberrieswerereadytobepicked.AlfPrøysen,Norway’sbelovedfolksongwriter,wrotethisdelightfulsongaboutberrypickinginNorway;youcanenjoyitinNorwegianorEnglish.
BlueberryOutingItwasaprettysummerdaywhenPellesaidtoKari,
“Let’sgotothewoods,theyarebrimmingwithberries!
Let’sbringLillebror,andKjellemanandMari
thereareplentyberries,moundsareeverywhere.
Butwemusthaveagatheringcup,anditmustbelarge!”
Theyallstormedintomother’skitchen.
AndPellegrabbedamilkpail,andKarigotamug
andMarigotacoffeecupandKjellhegotacone.
Theyrantowardsthewoodsagladandboisterousflock
andLillebrorcamelasttogatherberriesinalid.
Whentheyreachedthewoodstheycametoaplateau
withblueonblueasfarastheireyescouldsee.
Theysatdowntopsyturvyandateuntiltheywerefilled,
theneachfoundamound,andshouted,“Thisoneismine!”
“Let’sseewhosecupwillfirstbefilled;allgaveitatry!”
Theplateauresoundedwith“Kling”and“Pling”and“Plang.”
Firstthemilkpailsang,andthenthemugclanged,
somethingdancedinthecup,andjangledinthecone,
Butfromthesmallestmoundcamearushof“Plingelings”
becauseLillebrorsatandpickedberriesinalid.
BlåbærturenDetvarendeiligsommerdagatPellesatilKari:
“Någårviutiskauenfordetersåmyebær!
SåfårvimedossLillebrorogKjellemanogMari
fordeternokåtaav,determangetuerder.
Menvimåhaenplukkekoppogdenmåværestor!”
Såstormetallesammeninnikjøkkenettilmor:
OgPellefikketmelkespannogKarifikketkrus
ogMarifikkenkaffekoppogKjelletkremmerhus.
Såfløydeoppiskauenienglaogvilterflokk
-oglillebrorfløysistogskulleplukkeietlokk.
Såkomdeoppiskauen,ogsåkomdetileislette,
dervardetbareblåttiblåttsålangtdukunnese.
Såsattedesegendened,såspistedesegmette,
såfantdesegentuehverogropte:“Frittfordet!”
“Nåservihvemsomførstfårfullt,nåsetterviigang!”
Ogoverheleslettasadet:“Kling”og“Pling”og“Plang.”
Førstsangdetietmelkespann,såklangdetietkrus,
detdansetienkoppograsletietkremmerhus,
menfradenminstetuasadet“Plingeling”iflokk,
foroppidensattLillebrorogplukketietlokk.
Copyright©byNorskMusikforlagA/S,Oslo,Norway
FruitSoupsandCompotes
BlueberrySoup(Blåbærsuppe)Fruitsoupsaredeliciousdessertsthatsatisfythemajorityofappetiteswithoutbeingtoosweetorheavy.Mostofushavefruitonhand,fresh,frozen,ordried.Makethesoupearlyinthedayandchill.Fruitsoupsaredeliciousforasummer
supperservedwithcrepésdustedwithalittleconfectioners’sugar.
Ingredients:
3cups(7½dl)blueberries
1½tbsp.potatostarchflour
¾cup(2dl)sugar
Water
4cups(10dl)water,boiling
Rinseberriesandremoveanyforeignobjects.Layerwithsugarinacookingutensil.Pourtheboilingwaterover.Cookuntiltender.Removefromheat.Makeathinpasteofpotatoflourandalittlewater,andgentlystirintothesoupinathinstream.Returntoaboilwhilecontinuing to stir. Immediately remove from heat and keep coveredwhile cooling. Forbestconsistency,coolquickly.Alsoenjoyableusedasahotdrinkonchillydays.
Serves4–6
AppleSoup(Eplesuppe)Ingredients:
⅔cup(1½dl)sugar
1stickcinnamon
1qt.(liter)water
1½tbsp.potatostarchflour
4–5tartapples,sliced
Lemonjuice,fresh
Bringsugarandwatertoaboil.Wash,peel,andcoreapples.Sliceapplesandaddtothesugarwaterwiththecinnamonstick.Cookuntiltender.Donotovercook.Removefromheat and set aside ¼ of the apple slices, and remove the cinnamon stick. Place theremainderof theapples inthefoodprocessorandrunafewsecondstoreducetosauce.Pourbackintosaucepan.Makeathinpasteofpotatoflourandalittlewaterandstirintothesoupinathinstream.Returntotheheatandbringtoaboilwhilestirringcontinually.Immediatelyremovefromheat,andaddtheslicedapplesandlemonjuice.Coolwiththelidon.Chillbeforeserving.Servewithcrispcookiesorrusk,andadabofwhippedcreamifdesired.
Serves6
RoseHipSoup(Nypesuppe)TheprettywildrosesthatgrowinNorwaycomeinvariousshadesofpink,usuallyadeeppink.Theybloomprofuselyinthesummer;andinthefallaftertheflowershavebloomed,myriadsofovalscarletseedpodsappear,theyarecalledrosehips.
My siblings and I spent many happy years at Nessodden where these roses grewabundantlyalongtheroadsandonthehillsides.Wepickedandate therosehipsby thehandfuls.Eatingthefleshanddiscardingtheirwoodylittleseeds,notknowingatthetimethatwewereeatinglargequantitiesofvitaminC.
The rosehips are oneof our best sources of vitaminC, containing asmuch as 1,200 to1,800milligramsofvitaminCperhalfcup.Theymakeadelicioussouporcompoteandarosehipherbtea.Thedriedrosehipscanbeboughtincertainimportstores,naturalfoodstores,andinmostScandinaviandelicatessens.Ingredients:
2cups(5dl)rosehips
2tbsp.potatostarchflour
1¼qts.(liters)water
½cup(1¼dl)whippingcream
¾cup(2dl)sugar
½cup(1¼dl)almonds,slivered
Washrosehips,removingstemsandblossomendsanddiscardingtheseeds.Inasaucepancombinerosehips,water,andsugarandcookuntiltender.Puréeinablenderorfoodmill.Returntothepan.Makeathinpasteofpotatoflourandwater;addtosoupwhilestirringconstantly.Returntoheatandcontinuetostiruntilitcomestoaboil.Removefromheat.Cool.Whipcreamandaddittothesoupalittleatatime.Sprinklealmondsontop.
Serves6
RhubarbSoup(Rabarbrasuppe)Ingredients:
1lb.(450g.)rhubarb
Water
1¼qts.(liters)coldwater
1tsp.vanillaextract,pure
¾cup(2dl)sugar
Redfoodcoloring,optional
3tbsp.potatostarchflour
Washandtrimrhubarbandsliceinto¾-inch(1¾-cm)lengths.Combinerhubarb,water,and sugar and cook until tender. Remove from heat. Add enough water to the potatostarchflourtoformathinpasteandaddslowlytothesoup,stirringconstantly.Returntotheheatandcontinuestirringuntilitboilsandthickens.Removeinstantly.Addredfoodcoloringifdesired.Thissoupcanbeservedhotoricecold,plainorwithadabofwhippedcream,sprinkledwithsliveredalmonds.
Serves6–8
SavoryPlumCompote(Herligplommekompott)
Servefruitcompoteswithadabofwhippedcream,vanillasauce,ormilk.Manyfeel,however,thattheonlywaytoeatcompoteiswithalittlesugarandapitcherwithice-coldhalfandhalf.
Ingredients:
1½lbs.(675g.)plums
2tbsp.potatostarchflour
2½cups(6dl)water
Water
¾cups(2dl)raisins
Lemonjuice
¾cup(2dl)sugar
Washplums.Removestemsandleaves.Cutinhalfandpit.Placeinasaucepanwithwater,raisins,andsugar.Whentheycometoaboil,turnheatdownandletsimmeruntilplumsaretender.Removefromheat.Mixpotatoflourwithabitofcoldwater.Addthemixturetotheplumsinathinstreamwhilestirringgentlybutconstantly.Placethesaucepanbackon the stoveand return toaboilwhile continuing to stir.As soonas it comes toaboilremove immediately.Adda little lemon juice.Pour into an appropriatedessertbowlorindividualones.Sprinklewithalittlesugartopreventfilmfromformingonthesurface.
Serves6–8
ApricotCompote(Aprikoskompott)Alusciousdessertthatisalwayswelcome.Ittakesbutminutestoprepare.
Ingredients:
4oz.(115g.)apricots,dried
¼cup(½dl)sugar,ormore
2cups(5dl)water
1½tbsp.potatostarchflour
Placeapricots,water,andsugarinasaucepan,bringtoaboil,andsimmerapproximately10minutes,oruntilapricotsaretender.Removefromheat.Dissolvepotatostarchflourinalittlecoldwaterandaddtothesoupinathinstreamwhilestirringconstantly.Placebackontheburner,andcontinue tostirwhile it simmersuntil thickened.Coolslightly,pourintoadessertbowl,andsprinklewithalittlesugartopreventaskinfromforming.Servewithadabofwhippedcreamorapitcherofhalfandhalf.
Serves3–4
StrawberryCompote(Jordbærkompott)Heavenly!Youmaysubstitute1cupchoppedrhubarbfor1cupofthestrawberries.
Ingredients:
1quart(liter)freshstrawberries
2tbsp.potatostarchflour
⅔cup(1½dl)sugar
Water
3cupswater,boiling
Layer washed and hulled strawberries and sugar. Add water. Return to a boil and letsimmer until berries are cooked but not falling apart. Remove from heat. Blend potatoflour ina littlewater todissolve.Carefullystir into thecompote,returnto theheat,andbringtoaboilwhilecontinuingtostir.Removefromtheheat.Letcoolslightly;pourintoan appropriate serving dish or individual dessert bowls. Sprinkle with sugar to preventskinfromforming.Servechilledwithapitcherofcoffeecream.
Serves5–6
Front:RedSecret.Back:VeiledWildernessGirls.
RedSecret(Rødhemmelighet)ThereisindeedasecrethiddenwithinthisredChristmasdessert.Itdoestakealittletime,but it isnotdifficult.Yourguestswill longremember themoussehidden insideandtheeffort you made in their behalf. The dessert should be started a day in advance andfinishedthemorningofyourparty.Youwillneedtwobowls,a7-cupanda4-cupsizeinthesameshapethatfitinsideeachother.Ingredients:
16oz.(2dl)strawberryJell-O
2tsp.vanillasugarorextract
26⅞cups(6¾dl)water
¾cup(1¾dl)whippingcream
1cup(2¼dl)strawberries,freshorfrozen
Vanillasauce,doublerecipe
1pkg.Knoxgelatin
MakeJell-Ofollowingdirectionsonthepackage,butuseonly3cupsofwatertotal.PourtheJell-Ointoa7-cupcapacityroundbowl.Placeasecondround4–cupcapacitybowlintheJell-Oandfillthecupwithenoughice-coldwatertomaketheJell-Orisetotheridgeofthelargebowl.TheJell-Owillformalayerbetweenthetwobowls.Chilluntilfirmlyset,overnightisbest.SoftentheKnoxgelatininalittlewater.Whipthecreamwiththevanillasugar.Mixthecreamandthevanillasaucethoroughly.Placethesoftenedgelatinin¼cupboiling water; cool slightly. Carefully stir in the cream/vanilla sauce mixture. Pour thewater out of the small bowl. Rinse the bowl carefully with a little warm water to helploosenit fromtheJell-O.Coverthehollowed-outJell-Owithslicedstrawberries.Fill thecenteroftheJell-Owiththemousseandletstandtillset,atleastthreehours.Justbeforeservingdipthebowlinalittlewarmwater,beingcarefulnottohavewatertoohotsoastomelttheJell-O.Useaknifetoloosentheedgeandallowingairtoflowintothebowl.InverttheJell-Omeltsonaprettydessertplatter.Decoratewithwhippedcreamstars.Seepicture.
Veiled Wilderness Girls with Vanilla Sauce (Tilslørtevillmarksjentermedvaniljesaus)Christmas is the time to showoff the lusciousberries youpicked last summer. Someofthem out of necessity you may have bought at a Scandinavian delicatessen, butneverthelessthisisaluscious,colorful,andeasydesserttofix.“Stirred”berriesmeansyouuseawoodenspoontostirtheberriesandsugartogetheruntilthesugarmelts.Wheneverwewereasked todo sucha taskas childrenourmotherprovideduswithagoodbook.Mostofuswillnothaveaccess tostirredberriesbut frozen,sweetenedones, servedhalfdefrostedwilldonicely.Ingredients:
1cup(2¼dl)cloudberries,stirredorfrozen
½cup(1⅛dl)hazelnuts,coarselychopped
1cup(2¼dl)lingonberries,stirredorfrozen
½cup(1⅛dl)sweetoatcrackers,crushed
1cup(2dl)blueberries
¾cup(1¾dl)sourcream
Stirchoppednutsandoatcrackersconstantlyoverlowheatuntilnicelybrowned.Sinceitdoesnotcallforanybutter,becarefulnottoburn.Cool.Intallstemmedglasses,arrangeberries and sour cream in layers ending with a dab of sour cream. Top with thenut/crackermixture.
Serves4–6
VanillaSauce:
This sauce is used with the RedDessert. However, Norwegians use Vanilla Sauce withmanydesserts,suchasbakedapples,chocolatepudding,andfruitcompote.
Ingredients:
⅝cup(1½dl)coffeecream
3eggyolks
½vanillabean,slicedlengthwise
2–3tbsp.sugar
1½tsp.vanillasugarorextract
⅜cup(¾dl)whippingcream
Placethesplitvanillabeaninasaucepanandpourinthecream.Bringthecreamtoaboilovermoderateheat,beingcarefulnottoscorch.Removefromheatandallowtostandfor15minutessothecreamcanabsorbtheflavorofthevanillabean.Removethevanillabeanand scrape the seeds into the cream. In a separate bowl, beat the egg yolks and sugartogether using a wire whisk. Add to the cream. Place the sauce over low heat, stirringcontinually until it thickens. Stir from time to time as the sauce cools. Add additionalsugarifdesired.Whipthecreamandaddtothesaucejustbeforeserving.
Front:ExoticChristmasBasket.Back:ASorbetDream.
ExoticChristmasBasket(Eksotiskjulejurv)JulekurvisatraditionalChristmaspaperbasketwemakeforourChristmastreeeveryyear.This year, with a little work, you may serve your family an eatable, exotic basket. Seepicture.Ingredients:
1pkg.Knoxgelatin
2eggyolks
2passionfruits
2tbsp.sugar
⅔cup(1½dl)passionfruitjuice
2cups(4½dl)whippingcream
⅓cup(½dl)generousmeasureofsugar
2eggwhites
3kiwis,peeled
Decoration:
12oz.(340g.)marzipan
Redandgreenfoodcoloring
Softengelatininalittlecoldwater.Bringthepassionfruit,juice,andsugartoaboil.Runthroughasievetoremovetheseedfromthesauce.Parboilthepeeledkiwisinthesauce.Processthefruitinafoodblenderorthroughasieve.Whiptheeggyolksandsugaruntillightandfluffy.Blendwiththefruitsauce.Melt thegelatinin⅓cupboilingwater.Coolslightlyandstirintoeggmixture.Whipthecreamandfoldintothemixture.Whiptheeggwhitesuntiltheyformpeaks,andstircarefullyintotheotheringredients.Pourintoheart-shapedformandplaceinthefreezeruntilfrozen.Addfoodcoloringtothemarzipan,halfred, half green. Do not use too bright of colors, which will make the marzipan lookunappetizing.Makeapaperpatterntofit theheart-shapedpan.Seeillustration.Rolloutmarzipanlargeenoughtocoverthetopofthecake,andwithawarm,sharpknife,cutoutoneredandonegreenheart.Weavethetwocolorstogethertoforma“basket.”Removethe ice cream from the freezeranddip thepan ina littlewarmwaterand invertontoaservingplatter.Carefullyplacethemarzipanontop.Cuttheedgeseven.Cutlettersoutofthemarzipanthatsay“GodJul”andplaceontop.
ASorbetDream(Endrømmesorbet)TheNorwegians takeadvantageof thedelectable tropical foodsnowavailable.Youmayusebananayogurtaddingalittlefreshmango.Ingredients:
¾cup(1¾dl)water
6oz.(1¾dl)fruityogurt
⅓cup(½dl)sugar
1smallmango
1¼cups(¾dl)mangojuice
Berries
Bringwaterandsugartoaboil.Cool.Stirintomangojuiceandyogurt.Placeinthefreezeruntil it is half frozen. Run through a food processor or stirwellwith awooden spoon.Return to the freezer until ready to be served. Place in individual tall stem glasses.Decoratewithacoupleofslicesofmangos,raspberries,andmint.
Serves4
PruneCompote(Sviskekompott)Atrulytraditionaldessert—tastyandsatisfying.InNorwaythisdessertwasonceamuchsoughtafterweddingdessert.
Ingredients:
1lb.(450g.)prunes,pitted
3tbsp.potatostarch
3¾cups(9½dl)water(partcurrantorapplejuice)
Water
½tsp.eachpurevanillaandalmondextract
½cup(1¼dl)sugar
Soakprunesovernight.Bringwater (juice), prunes, andmostof the sugar to aboil andsimmeruntiltender,about15minutes.Addadditionalsugarifneeded.FollowrecipeforStrawberrycompote.Addflavorings.
Serves6
TrollCreamI(TrollkremI)TrollcreamwasamagicalpartofourNewYear’sEvecelebration.Tousyoungstersitwastrulywizardrybecausethevolumeexpandedaswestirred.Andwedidnotmindsittingandstirringaslongaswehadagoodbookinourhands.
Today, of course, we use electric mixers to make the magical troll cream. You maysubstitutecranberriesforthelingonberries,butbesuretheyareveryripeandadjustsugaraccordingly.Ingredients:
2cups(5dl)lingonberries,or½cup(1¼dl)lingonberryjam
⅔cup(1½dl)sugar
2eggwhites,fromlargeeggs
Washberriesandremoveallunripeberriesandforeignobjects.Combineallingredientsinamixingbowlandbeatuntilthevolumesquadruples,about15minutes.Ifyouareusinglingonberry jam omit the sugar. Serve in a crystal dessert bowl sprinkled with a fewlingonberries. Ifavailable,adda fewmint leaves.CookiesareagreataccompanimentorserveinCrispWaferCups(Krumkakeskåler).
Serves8
TrollCreamII(TrollkremII)A different kind of troll cream, combining the lingonberries with currants and
strawberriesandtoppingitoffwithvanillasauce.Ingredients:
1½cups(3–4dl)lingonberriesor1cup(2½dl)
redcurrantsplus½cup(1¼dl)strawberriesorraspberries
1cup(2½dl)sugar
2eggwhites
Followdirectionsintheprecedingrecipe.Servewithvanillasauce.
Serves6–8
CloudberryCream(Moltekrem)OnefallwhilehikinginthefamedRondaneMountainsweunexpectedlycameacrossalargepatchofcloudberries,andwespentsometimeenjoyingourunanticipatedafternoondelicacy.
Plump,orange-yellowcloudberriesresembleraspberriesinappearance;theydobelongtothe same familybut their flavor isunique, resembling thatof themagnificentmountainmarshlandswheretheyflourish.AbundantinvitaminC,cloudberriesaremainlyusedforjamanddesserts.Cloudberrycreamcanbepreparedwithfreshorfrozenberriesthathavebeenpressedthroughasievetoremovetheseeds,thencombinedwithwhippedcreamandsugartotaste,oryoumayusecloudberryfruitspreadsorjam.Thisisnoeverydaydessert,andtheberriesareratherexpensive.ButifyouwanttopleaseaNorwegian,youwillmakeahitwiththisdessert.Ingredients:
1⅔cups(4dl)whippingcream
1tsp.vanillaextract,pure
4tbsp.sugar
1¼cup(3dl)cloudberries
Whipthecreamandsugar,andaddthevanillaextract.Carefullyfoldinthecloudberries,savingafewfordecorations.Pourintoaprettybowlanddecoratewithsavedcloudberries.Krumkakerareanexcellentaccompaniment,orserveinkrumkakeskåler.Almondflavoredcookiesalsotastegoodwithcloudberrycream.
Serves4
Ifyouareunabletoobtaincloudberries,usethefollowingrecipe:
1½cups(3¾dl)whippingcream
½cup(1¼dl)cloudberryjam
Lightlywhip the cream.Gently fold in the jam. Serve inprettydessert bowlswith crispcookies.
Serves4–6
RiceCream(Riskrem)Today theNorwegianhomemakercanbuyready-made frozenricecreamin thegrocerystore! Though it is good, nothing tops the homemade stuff. It is mainly a ChristmasdessertinmostNorwegianhomes,andIsaysoverydeliciousitisworthwaitingayearfor!Donotmistakerice-creamforricepudding.Awholealmondisaddedtooneofthebowlsjust before serving on Christmas Eve. The lucky finder receives amarzipan pig with abrightredbow,andinsomehomesthefinderpassesouttheChristmasgiftsthatspillfromunderneaththetree.
OneChristmas,ourfive-year-oldgrandson,Paul,feltluckyandwassurehewouldfindthealmondinthericecreamthatnight.Well—whenhedidfindit,withhismouthfullofricecreamandhiseyesbiggerthanhisbulgingcheeks,hetrieddesperatelytorescuethealmondbeforeheswallowedit.Ofcourse,noonenoticedhisfatherhelpinghimcleanupthespill.Paulate therestof thericecreamwithabrightsmileonhis face,hummingtohimselfwhilewewatchedhim.Ohthejoysoftradition!Ingredients:
¾cup(1¾dl)whiterice,notMinuteRice
2cups(5dl)heavycream,whippedandsweetened
totaste
1tsp.salt
1tsp.almondextract
1qt.(liter)milk
½cup(1¼dl)almonds,chopped
½cup(1¼dl)sugar
1almond,whole
1tsp.almondextract
Cookrice,salt,andmilkindoubleboileruntilriceissoftandmixtureisthick,about1½hours. Add sugar and almond extract. Chill. Add chopped almonds and one wholealmond.Stir inwhippedcream.Servewith red fruit sauce. It isdifficult to tell youhowmanythisrecipeservesassomepeoplecannotgetenoughofit.However,youshouldbeabletoeasilyserve8.
RumPudding(Rompudding)Ingredients:
2eggs,separated
1tbsp.gelatin,unflavored
⅓cup(¾dl)sugar
½cupwater,boiling
1cup(2½dl)whippingcream
Whippedcream
1tsp.rumextract
Redfruitsauce
Beat egg yolks with sugar. Beat egg whites separately. Whip cream. Mix all togethercarefully andadd rumextract. Softengelatin ina littlewater for1minute.Addenoughboiling water to make ½ cup, and stir until gelatin is completely dissolved, about 5minutes.Coolbutdonotallowtoset.Addtorummixtureandstir.Turnintofourdessertdishesoradessertbowl;chilluntilfirm.Garnishwithwhippedcream.Servewithredfruitsauce.
Serves4
CaramelPudding(Karamelpudding)AdelicateandmuchlovedtraditionaldessertinNorway.Somehow,weNorwegiansnevertireofit.Itisbestwhenpreparedadayinadvance,asthoroughchillingisamust.
Therearemanyvariationsofcaramelpudding.It ismadefromeggsandcreamormilk,eitherofwhichshouldresultinasmooth,delectablepudding.Itcanbemadeinanoven-proofmold or in an oblong or round cake pan of a size in proportion to the puddingrecipe.Thecontainercanbefilledcompletelyascaramelpudding,properlypreparedand
baked,willnotrise.Usecautionwhenworkingwithcaramelasitisextremelyhotandifitcomesincontactwithanypartofthebody,adeepburnwillresult.
Ifvanillasugarorextractisused,addtotheegg/milkmixturelast.Ifonlycreamisused,carefullybringittoaboilbeforeaddingthevanillabean.Iftheeggsaresmall,usemore.Ifall,ormostly,creamisused,moreeggsarerequiredthanwithmilkonly.Ingredients:
2½cups(6¼dl)milk,orcoffeecream
¼cup(½dl)sugar
½vanillabean,cutlengthwise
3–4eggs
Caramel:
¾cup(1¾dl)sugar
In aheavy-bottomedpan, simmermilk or coffee cream togetherwith sugar and vanillabean for10minutes.Cool to lukewarmand remove thevanillabean.Thoroughlyblendeggs,butdonotbeatexcessivelyasthiscausesthepuddingtobecomeporous.Combinemilkandeggsandstrain througha sieve to removestringypartsof theeggyolks.Cool.Boththecaramelandtheeggmixtureshouldbeatroomtemperature.Ifthemixtureistoohotitwillmeltsomeofthecaramel,whichwillmixwiththepuddingandcauseittoturnbrown.
Sprinklethesugaroverthebottomofasmall,heavyskillet,andletitmeltoverlowheat.Donot stir before sugar has completelymelted or lumpsmay form that are difficult toreduce.Watchcarefullysothesugaronthebottomdoesnotbrownbeforethatontophasmelted.Whencompletelymelted,increasetheheatandstirconstantlytoachieveanevencolor. The heat should be high enough tomaintain the caramel in a fluid state and yetallow for a gradual browning; but not so hot that the caramel boils and foams.Test bydropping someon a plate—it should be a golden chestnut color and easy flowing.Thismaytakeupto10minutes.Assoonasthesyrupreachesthepropercolorandconsistencypourintoapre-heatedmold,gripapotholderineachhand,andtipandswirlthemolduntilthebottomandsidesareevenlycoated.Thecaramelstiffensquickly,soworkfast.Setthemoldasideuntilthecaramelhashardened.Thenpourtheeggmixtureinthemold.
Setmoldinpanwithboilingwatertoreachhalfwayupthesidesofthemold,andplaceinapreheated300°F(150°C)oven.Thewatershouldnotboilorthepuddingwillriseandhave air pockets.A small amountof pudding requires about 1hour tobake, and largeramountsfrom2to3hours.Totestfordoneness,useatoothpick—ifitcomesoutcleanthepuddingisdone.Removefromtheovenandchill.
Toremovethepudding,runasharpknifearoundtheedgeanddipthemoldbrieflyinhotwater.Place aplatter on top and invert.The caramelhasnowmelted to a sauce.Asuccessfulcaramelpuddingshouldbelight,golden,andvelvetlike.Useadecoratortubetoglamorizeitwith“flowers”ofwhippedcream.
Serves4–6
VictoriaPudding(Victoriapudding)Thisisanelegantandpracticaldessertthatcanbemadeinadvanceforalargedinnerparty.Usefreshberriesorcannedfruitsinadditionto,orinplaceof,theredfruitsauce.
Ingredients:
5½oz.(150g.)scantrusks,sweet,orzwiebacks,crushed
8eggs,separated
2tsp.vanillasugar
⅝cup(150g.)almonds,scalded
½cupplus1tbsp.(115g.)potatostarchflour
⅝cup(150g.)butter
¾qt.(liter)halfandhalf,goodmeasure
1tsp.bakingpowder
Crush the rusks or zwieback. Chop almonds. Add the rusks, butter, cream, and finelychoppedalmondsintoaheavy-bottomedpan.Bringtoaboiloverlowheatwhilestirring.Set to cool. Separate eggs.Add egg yolks, vanilla sugar, potato, starch flour, andbakingpowdertothecreammixture.Whiskgentlyuntilmixed.Beattheeggwhitesuntilastifffoamforms,andcarefullyfoldintothecreammixture.Pourinto1½qt.loafpan,butteredandsprinkledlightlywithcrushedzwiebacks.Bakeinpanofhotwateronthelowestrackina250°F(125°C)preheatedovenforabout2hours.Fromtimetotimecheckandseeifthe hotwater around the loaf pan has evaporated.Addmorewater as needed.Removefromtheovenandthewaterbathwhendoneandplaceonaracktocool.Letcoolawhilebeforeturningoutonplatter.Servewithwarmorchilledredfruitsauce.
Serves8
BakedApples(StekteEpler)Ingredients:
10apples
8oz.(200g.)marzipan
2tbsp.butter
Preheattheovento390ºF(200ºC).Washanddrytheapples.Removethecores.Maketensmall sausages from themarzipan and place one sausage in each apple. Grease a largebakingpanwell,andaddtheapples.Placethedishinthemiddleoftheovenandletthemback25minutesoruntiltheyaresoft.Thetimetheapplesneedtobakeisdependentonthesizeof theapplesorhowhardtheyare.Let themcoolslightly.Servewithvanilla icecreamorvanillasauce.
ChocolatePudding(Sjokoladepudding)No,no,notfromapackage!Ithastobevelvetysmooth,achievedonlybypreparingityourself.YesteryearSundayswerepeaceful,filledwithfamilyenjoymentandchurchgoing.AllageslookedforwardtothespecialSundaydessert,andchocolatepuddingwasafavorite.
Ingredients:
¼cup(½dl)cocoa,unsweetened
3cups(7½dl)milk,whole
1½tsp.vanillaextract,pure
6tbsp.sugar
5tbsp.cornstarch,leveled
Mixcocoa, sugar,andcornstarch ina saucepan. If thecocoa is lumpy, sift itbeforeuse.Add the milk, a little at a time to begin with, and stir after each addition. Place thesaucepanovermediumheatandbringtoaboil,stirring.Stirconstantlywhilethepuddingsimmersacoupleofminutes.Addvanillatotaste.Ifthepuddingistobeunmolded,pouritintoamoldthatisfirstrinsedincoldwater.Coverthepuddingwhileitcools,soaskindoesn’tformontop.Youneedonlyuse4tablespoonsofcornstarchifpuddingisnottobeunmolded.ServewithVanillaSauce(p.36).
Serves4
ChocolatePineappleMousse(Sjokolade-ananasfromasj)A superior dessert! Hidden beneath the delectable chocolate shell is a fruit and nutmousse. Your guests will swoon and you will be remembered as a chef, ekstraordinær,extraordinary.Chocolateshell:
1pkg.Freiacookingchocolateor4oz.semi-sweet
chocolate
2pkg.Knoxgelatin
1⅓cups(3¼dl)milk
Soften the gelatin in a little of the milk. In a double boiler melt the chocolate in theremainingmilk.Addthegelatintothewarmchocolatemixture.Itmustnotboil!Pourthechocolatemixtureintoa5-cupmoldandsettocool.Whenthechocolatebeginstoset,tipandswirlthemolduntilthebottomandsidesareevenlycoated.Mousse:
1pkg.Knoxgelatin
⅝cup(1⅓dl)walnuts,chopped
1½cups(3⅓dl)whippingcream
¼cup(½dl)sugar
⅜cup(¾dl)raisins
2smallcanspineappletidbits
½cup(¾dl)boilingwater
Softengelatin ina littlecoldwater.Whip1cupcreamwiththesugar.Addwell-drainedanddicedpineapple,nuts, and raisins.Melt thegelatin inboilingwater.Blendcarefullywiththewhippingcream.Pourintothechocolateglazemoldandchillatleast3–4hours.Overturn on a dessert platter, whip the remaining cream and decorate with whippingcreamstars.
Serves4–6
Crêpes(Pannekaker)Norwegianslovecrêpes.Inthesummertheyareservedwarm,sprinkledwithsugar,andaccompaniedwithfruitsoups.
Ingredients:
4eggs,wellbeaten
¾cup(1¾dl)flour
1cup(2½dl)wholemilk
orthincream
1tsp.sugar
Beat eggs and add to milk. Sift together dry ingredients and add to liquid gradually,stirringwell.Thismakesathinbatter.Ifthebattershouldbecomelumpystrainitthroughacoarsesieve.Addeggsandmixthoroughly.Heatafryingpanandaddasmallamountofbutter.Whenfoamsubsidespourinabout¼cup(½dl)ofbatter,enoughtomakeathinlayerwhenthepanistiltedfromsidetoside.Bakequicklyoverhighheatonbothsides.
Makes8crêpes
PrinceHarald’sCrêpes(PrinsHarald’spannekaker)Make thebatter early in themorning for thenight it is tobe served; thiswill cause theflourtoswell.Ingredients:
3eggs,wellbeaten
2cups(5dl)coffeecream
2tbsp.flour
1tsp.sugar
2tbsp.butter,melted
⅛tsp.salt
Filling:
VanillaEggCustard
Decoration:
Strawberryjam
Confectioners’sugar
Beat eggs. Add cream, flour, and sugar to the eggmixture and blend thoroughly. Addcooled,meltedbutterandsalt.Pourintoapitcherandleaveseveralhours.Proceedasforcrêpes. Make vanilla custard and fill crepés. Decorate with jam and sprinkle withconfectioners’sugar.
YogurtMousse(Surmelkfromasj)Thisdelightful,mildflavoredmousserecipehasstoodthetestoftime.Itshouldbeaccompaniedbyredfruitorapricotsauce.
Ingredients:
20almonds,scalded
¼cup(½dl)sugar
1½tbsp.gelatin
1tsp.vanillaextract,pure
¼cup(½dl)water
3tbsp.raisins
2½cups(5¾dl)yogurt
1cup(2½dl)whippingcream
Finelychopthealmondsandsetaside.Sprinklegelatinoverthecoldwaterandletstandfor3minutes.Beattheyogurt,sugar,andvanillatogetherwell.Addalmondsandraisins.Whip the cream until stiff and fold into the yogurt mixture. Dissolve the gelatin overboilingwater.Cool slightlyandpour thegelatin ina thin stream into theyogurtasyoubeatthemixture.Stirnowandthenasitthickenstopreventtheraisinsandalmondsfromsettlingonthebottom.Rinseapropersizemold incoldwaterandpourmixture into it.Tapthemoldagainstatowelonthecountertoptobreakanyairbubblesinthemixture.Refrigeratethemoussefor4–5hourstoset.Beforeserving,dipthemoldinhotwaterforamoment. Place a platter over themold and invert. If difficult to unmold youmay lay atowelwrungoutinhotwateroverthemoldordipquicklyoncemoreinhotwater.
Serves4
Traditional17thofMayDessert(Eggedosis)Aulestad,homeofthebelovedNorwegianpoetBjørnstjerneBjørnsoninGaustad,Norway.BjørnsonistheauthoroftheNorwegiananthem,andthisishishome.Pictureabove.
There is no good translation for eggedosis. Eggs and sugar arewhipped until fluffy andvelvetysmooth.Therearemanyrecipes foreggedosis; Ibelieve this recipe,using just the
eggyolks,isthebestintheworld!Savetheeggwhitestouseinotherrecipes.Ingredients:
12eggyolks
1tbsp.coldwater
¾cup(1¾dl)confectioners’sugar
Placeallingredientsinamedium-sizebowlandwhipuntilthickandvelvetysmooth.Thefriendwhosharedthisrecipesaidtheeggedosis shouldbesothickonecouldwriteone’sname in it.Place inyourbestcrystaldessertbowl.Berlinwreathsandsand tartsare theproperaccompaniment.
Serves6Tryservingtheeggedosisontopofsweetenedcurrants.Thetangyberriesandeggedosisisadelightfultastecombination.
AHeavenlyMouthful(Enhimmelsriksmunnfull)Ingredients:
3eggs
½cup(1¼dl)orangejuice
½cup,scant(1dl)sugar
3tbsp.hazelnuts,chopped
1⅓cups(3dl)whippingcream
3tbsp.maraschinocherries,chopped
1pkg.Knoxgelatin,unflavored
3tbsp.chocolate,grated
Beateggandsugaruntilofeggedosis consistency, lightand fluffy.Whipcreamandadd.Sprinkle gelatinover¼cup coldwater; let stand for3minutes.Heat in adoubleboileruntil completely dissolved. In a thin stream, while stirring continuously, pour into theegg/creammixture.Addorangejuice,nuts,andcherries,savingoutafewfordecoration.Pourintoaprettydessertbowlanddecorate.
Serves8
VeiledPeasantGirls(Tilslørtebondepiker)Atrueclassic!Sosimpleandsimplydelicious.
Ingredients:
1½lb.(675g.)apples
⅜cup(1dl)sugar
½cup(1¼dl)water
1½–2cups(4¾–5dl)heavycream
⅜cup(1dl)approx.sugar
½tsp.purevanillaextract
2½tbsp.butter
2cups(5dl)whitebread,driedandground
Peelandcoreapples,andcutinwedges.Cookinthewateruntiltender.Becarefulnottoscorch.Addsugartotaste.Stirtotheconsistencyofapplesaucebutleaveafewwholebitsofapples.Cool.Meltthebutterormargarineinafryingpan.Addthebreadcrumbsandsugar.Mixandbrownovermediumheat.Turnconstantlywithaspatulaastheybrown.Thebread crumbs can easily be burned if they arenot stirred all the time.The crumbsshouldbea lightcaramelcolor.Whendonespreadonplattertocool.Whipcreamuntilfirm and glossy, adding a little vanilla if desired. Layer bread crumbs, applesauce, andwhipped cream in a beautiful glass bowl. Place a layer of cream on top. Sprinkle a fewcrumbsontopforgarnish.
Serves4
CreamofWheatPudding(Semulepudding)Traditionallyservedwithapricotorredfruitsauce.Inourhome,asinmanyothers,itwasaSundaytreat.
Ingredients:
CreamofWheat,uncooked,enoughfor4servings
1egg,slightlybeaten
¾tsp.almondextract
1tbsp.sugar
½cup(1¼dl)raisins
CookCreamofWheatfollowingdirectionsonthepackage,usingmilk,notwater.Whencooked,addsugar.Removefromheatandstirinraisins;addeggandmixwell.Returntoheat,stirringconstantlyuntil itapproachestheboilingpoint.Removeandaddflavoring.Rinse anappropriate sizebowlwith coldwaterbeforepouring in thepudding. Sprinklesugaron surface toprevent film from forming.Chill.To loosen thepudding slip a thinknifedownaroundthesidestoletairinaroundtheedges.Invertonaplatteranddecorateasdesired.Seep.35forApricotorRedFruitSaucerecipes.
Serves4
CloudberryIceCreamParfait(Molteisparfait)Ingredients:
½cupplus1tbsp.(100g.)sugar
5eggyolks
¼cup(½dl)scantwater
1⅔cups(4dl)whippingcream
1vanillabeanor
1cup(2½dl)stirredcloudberries
½tbsp.vanillasugar
Extrawhipcreamandberriesfordecoration
Bring sugar,water, andvanilla bean to a boil. (Split vanilla bean inhalf lengthwise andscrapeouttheseedsandadd.)Letsimmerfor5minutes.Slightlybeateggyolks.Addthewarmvanillaliquid(withthevanillabeanremoved)intotheeggsinathinstream,whilebeatingtheeggsuntil lightandfluffy,eggedosisconsistency,about10minutes.Whipthecream until stiff but not dry, and blend lightly with the egg mixture. Fold in thecloudberries, and freeze inanice, appropriate size container, at leastuntil thenextday.Invertontoadeepplatterandencirclewithcloudberries.Decoratethetopwithwhippedcreamandafewcloudberries.
AlmondBrittleIceCream(Krokanis)Icecreamwasreservedforspecialoccasionsonly;itwastrulypartytimewhenthiswasserved.Youdonotneedanicecreammakertomakethisicecream.
Ingredients:
1¾cups(4½dl)almonds
1cup(2½dl)sugar
1tbsp.water
3cups(7½dl)whippingcream
Chillbowl,beaters,andcreamat leasttwohoursbeforewhipping.Thiswaythemilkfatwill stay firmduring thewhippingprocess rather thanbecomingoily from the friction.Scaldandchopthealmonds.Addwaterandsprinklethesugaroverthebottomofasmall,heavyskillet,andletitmeltoverlowheat.Donotstiruntilthesugariscompletelymelted
orlumpsmayformthataredifficulttoreduce.Watchcarefullysothesugaronthebottomdoesnot brownbefore that on tophasmelted.When completelymelted stir constantlywith a long-handled wooden spoon until the sugar has turned light brown. Add thechoppedalmondsandpourontoagreasedcookiesheet.Coolandcrush.
Whipcreamatmediumhigh speeduntil it begins to thicken, then lower the speedandcontinuebeatinguntilcreamisfirmandglossy,butnotdry.Carefullyblendinthecrushedalmondmixture.Pourintoamoldandfreeze.
WhippedBerryPudding(Russedessert)Toooftenwethinktastyfoodhastobeexpensiveandtime-consumingtomake.IndayspastittooktheNorwegianhomemakeragoodhourtowhipthispudding,butnotsotoday.Withourmodernequipment,likemagicitwilltripleinvolumeinnotime.
Itmaybeservedwithmilk,cream,orvanillasauce.Currantjuiceisafavorite,butyoucanuseothertartjuicelikelingonberryorcranberry.Ifyouuseraspberry,strawberry,orothernon-tartjuices,addatablespoonoflemonjuice.Ingredients:
3cups(7½dl)currantjuice
½cup(1¼dl)Cream-of-Wheat,non-instant,uncooked
6tbsp.sugar
Inaheavybottomedpanbringthecurrantjuicetoaboilovermoderateheat.Sprinkleinthesugar,alittleatatime,whilestirring.AddCream-of-Wheatinathinstream,stirringbriskly.Turnheattolow,andsimmerforabout8minutes,stirringoccasionallytopreventitstickingtothepan.Itshouldbetheconsistencyofthickpurée.Pourthepuddingintoalargemixingbowl,beatwithyourelectricmixeronhigh speed for about15minutesoruntilthepuddinghastripledinvolumeandisalightpinkcolor.Pourintoalargedessertbowl.Decoratewith fresh currants if available. Serve at room temperaturewithin a fewhours.
Serves6–8
BananaCream(Banankrem)Ingredients:
1cup(2½dl)whippingcream
3tbsp.sugar
¾tsp.bananaextract
2bananas
1tsp.vanillasugar
Lemonjuice
3eggyolks
Strawberriesfordecoration
Whipthecreamuntilfirmandglossy.Addbananaextractandvanillasugar.Beattheeggyolks with sugar until light and fluffy.Mash bananas with a fork. Add a few drops of
lemon juice to prevent darkening. Add to the egg mixture together with the whippedcream.Pourintodessertglasses.Justbeforeservingdecoratewithfreshstrawberriesandpossiblybananaslices.
Serves8
Note:Thisrecipemayalsobeusedforfillingcakes.
WhipCreamHalo(Fløterand)Thislooksniceinaroundjellomold,whereyoucanplacefruitorflowersinthecenter,butanykindofpanorbowlmaybeused.Surroundthemoldwithfruit.Ingredients:
1¾cups(4dl)whippingcream
1½pkg.Knoxgelatin
2tbsp.sugar
¼cup(½dl)water
Whipthecreamtillitjustbeginstoset.Addsugartotaste.Addgelatintothewateruntilitsoftens.Carefullyaddthegelatintothecreamandstirwell.Immediatelypouritintothemoldandletstanduntilset.Whenready,dipthebowlinalittlewarmwater,beingcarefulnottohavethewatersohotitmeltsthecreamring.Turnoutonaplateanddecorate.
SweetFondue(Søtfondue)Friendshipsgrowcloserandtalklivelieraroundafonduepot.Thisdelightfullysweet,smoothsauceservedwithfreshfruitsisgreatfordessertoraneveningsnack.
Ingredients:
3cups(7½dl)Ski-QueenGjetost,shredded
Touchofcardamom,ginger,cinnamon,ornutmeg
2cups(5dl)liquid,ormore,milk,cream,applecider,
ororangejuice
Freshfruit
Breadsticks
Overmoderateheat,meltthecheesewhilestirringcontinually.Ifsauceistoothinletsaucecookuntilliquidisreduced,oraddalittlecornstarchwhichhasbeendissolvedinalittlewater.Addyourchoiceof spice (cardamomisa favorite inourhome).Keepa lowheatunder the fonduepot.Arrangea trayof fruitandbreadsticks fordipping.Be sureeachpersonhasalongfonduefork.
Serves6–8
Poor Knights with Fresh Strawberries (Arme riddere mednyrørtejordbær)
Avery traditionaldessert that tastes terrificwith freshlystirredstrawberries.Simpleandinexpensive.Ingredients:
10slicesofwhite,Frenchbread
1tsp.cinnamon
3eggs
2tbsp.butter
1cup(2½dl)milk
1cup(400g.)strawberries
½cup(1dl)scantsugar
Softenthebreadbyplacingitinamixtureofegg,milk,sugar,andcinnamon.Heatafryingpanuntilthemiddleiswarmandaddbutter.Cookthebreaduntilitbrownsonbothsides.Serveimmediatelywithfreshlystirredstrawberries,orjamandsugar.
Sveler(Sveler)
ThesehavebecomeverypopularinNorwaywhenfriendsdropin,orfordessert.Theyaresimpleandquicktomakeandoneusuallyhasalltheingredientsonhand.Ingredients:
2eggs
1tsp.bakingsoda
⅞cup(1dl)sugar
1tsp.cardamom,optional
1½cups(3dl)kefir
Salt
1¾cups(4dl)flour
Butter
Beateggsandsugarwell.Addmilkandsift intheflourcombinedwithbakingsodaandsalt and beat until youhave a smooth batter. Let the batter rest for 20minutes. Pour asmallamountintoafryingpanandeventhebatteroutwithaspoon.Cookuntilgoldenbrownonbothsides.Ifsvelenesticktothepan,meltalittlebutterandaddtothebatter.Servewithjamandsourcreamorbutter,andNorwegiangoatcheese.
ThickRicePancakes(Rislapper)Whenyoumakericeporridgeplantomakeenoughsoyouhaveleftoverstomaketheserislapper.MammaoftenmanagedtohaveleftoverporridgetomakethemasatreatwhenwelistenedtoSaturdaybarnetimen(Children’sHour)ontheradio!
Oncethebatterismade,frythepancakesimmediately.Amountswilldependonhowthicktheporridgeis.Thebatterwillliquefyifitstandsandthepancakeswilllosetheirshapes.Fryasamplecake,andaddmoreflourifneeded.Ingredients:
2cups(5dl)riceporridge
3eggs
2–3tbsp.sugar
¼tsp.salt(optional)
1¼cups(3dl)flour
Butterormargarine
¼tsp.cinnamonorcardamom
Mix the rice porridge with sugar, most of the flour, cinnamon or cardamom, and thelightlybeateneggs.Browna littlebutterormargarine ina fryingpan,and ladleenough
batterintothepantomakeabouta3-inchsizepancakeandsmooththesurfacetomakethepancakesequallylarge.Fryuntilgoldenbrownonbothsides.Servericepancakesrightfromthefryingpanwithsugarorspreadwithjam.
Serves5–6
TelemarkGomme(Telemarkgomme)GommehasalonghistoryinNorway.ThisuniquegommefromTelemarkrequiresalotofstirring,butwithourelectricbeatersitiswellworththeeffort.Thefinishedgommewillhaveadeliciousandunusuallycreamyconsistency.
Ingredients:
6qts.(6liters)milk,whole
½cupbrownsugar
6eggs
Inaheavybottomedpanbring themilk,overmoderateheat, to theboilingpointwhilestirringcontinually.Pourintoaseparatecasserolewithaheavybottomandletitsimmeruncoveredforapproximately5hours.Gentlyshakethepanperiodically.Donotremovethecoating,snerken,whichwill formon topof themilk.Thegommewillnowhave theconsistencyofathicksauceandhavealightgoldencolor.Beateggsandsugartogetherinabowl.Addtheboiledmilk,afewtablespoonsatatime,whilecontinuallybeatingathighspeed.Whenallthemilkisadded,continuetobeatonlowuntilthegomme islukewarm.Enjoywithwafflesandlefse.Thereisplentyheretoshareaswell.
SummerColdDish(Summerkoldtskål)Dessertsmadewithmilk,souredmilk,orcreamhavebeenpopularinNorwayforages.Someofthemostpopularareincludedhere.
Ingredients:
⅔cup(1½dl)whippingcream
Lemon,slicedthin
1qt.(liter)culturedmilkorkefir
3tbsp.almonds,coarselychopped
Juiceof½lemon
Strawberries,fresh
3tbsp.sugar
Rusks
1tsp.vanillasugar
Whipcream.Carefullystir inculturedmilkorkefir.Addlemonjuice,sugar,andvanillasugar. Pour into a large bowl. Cover and chill thoroughly—possibly in the freezer forawhile.When ready to be served, decorate with lemon slices and serve with almonds,strawberries,andrusks.
Serves6
CrumbledFlatbreadinKefirMilk(Flatbrødsoll)
Coolandrefreshingonahotsummer’sday!
Ingredients:
Flatbread
Brownsugar
Kefir
Breakupdesiredamountofcrispflatbreadinawide-moutheddessertorsoupbowl.Pouragenerousamountofkefirmilkovertheflatbread,andsprinklewithbrownsugar.
KefirMilkDessert(Melkeringer)Anoldsummertimetreatstillusedbythosewholoveitsrefreshingtaste.
Ingredients:
1qt.(liter)milk,whole
Cinnamonandsugar
½cup(1¼dl)kefir
Crushedzwieback
½cup(1¼dl)sourcream
Bringmilktotheboilingpoint.Removefromheatandcooluntil lukewarm.Divideintofourdessertbowlsandadd2tablespoonseachofkefirandsourcreamtoeachbowl.Letstandcoveredat roomtemperatureuntil firm.Refrigerateuntil serving time.Servewithcinnamon,sugar,andcrushedzwieback.
Serves4
CandiesCoconutBallsI(KokosbollerI)GoodieslikethesecoconutballsweresoindescribablydelicioustotheyouthgrowingupafterWorldWar II.Possiblybecause theywerea “once inawhile treat.”Yet, after thesemanyyearsnostalgiasetsinformostofus,whenwebiteintoacoconutball.Freiacookingchocolatemaybesubstitutedwithsemi-sweetchocolateormilkchocolate.Ingredients:
¾cup(1¾dl)water
1Freiacookingchocolate,4¼oz.(125g.)
2½cups(6½dl)scantsugar
4tbsp.cocoafat
2tbsp.Knoxunflavoredgelatin
2tbsp.canningwax
2tsp.vanillasugar
1¼cup(3dl)coconut,finelygrated
½cup(1dl)scantwater,boiling
Boilwater and sugar for 14minutes.Cool. Softengelatin 2minutes in as littlewater aspossible, and add to the½ cup of boilingwater. Cool. Combine the twomixtures, addvanillasugar,andbeatuntilafirmmassforms.Spoonthiscreamontolightlybutteredwaxpaperorfoilandletstand30–40minutesoruntilfirm.Forminto24balls.Meltchocolate,cocoa-fat,andwaxintopofdoubleboiler.Usingtwospoons,gentlydipthe24creamsintothechocolatemixtureandrollincoconut.Leavethecoconutballsonpapertoset.
CoconutBallsII(KokosbollerII)Aquickversionofcoconutballswithoutthecreamyfilling.Theymayberolledingroundnutsorincoconut.Ingredients:
4¼oz.(125g.)cookingchocolate,unsweetened
4cups(10dl)sweetenedcoconut,ormore
Groundhazelnutsoralmonds
1largeor2smalleggs
Melt chocolate in double boiler. Cool slightly, and beat in egg(s).Add enough coconutuntilthereismorecoconutthanchocolate.Shapeintolittleballs,androllinmorecoconut
oringroundnuts.Leaveonwaxpapertoset.
Makes32
Marzipan with Chocolate Truffle (Marsipan medsjokoladetrøffel)
Ingredients:
9oz.(250g.)marzipan
Truffle:
½cup(1dl)scantcannedmilk
1tsp.rumextract
14oz.(125g.)barFreialight,
cookingchocolate
⅔cup(50g.)cocoa
1tbsp.confectioners’sugar
2⅓tbsp.water
Usemarzipanrecipeinthisbookorbuyalmondpaste.Rollintoballsandpressflatlikeapeppermintpatty.Setaside.
Truffle:Bringthemilktoaboil.Breakupthechocolateandadd.Stiruntilthechocolateismelted, then add water and rum extract. Cool quickly and stir thoroughly. Whenlukewarmaddthecocoa.Beatuntil thickandsmooth.Addconfectioners’sugartotaste.Coolcompletely.Filldecoratingtubewithtruffleanddecoratethemarzipanpatties.Topwithasmallcoloredcandy.
ChocolateSpheres(Sjokoladekuler)Ingredients:
⅝cup(150g.)butter
⅔cup(50g.)cocoa
½cup(1dl)scantcannedmilk
¾cup(50g.)coconut
3⅓cups(350g.)confectioners’sugar
Addbutter and cannedmilk to aheavy-bottomed saucepan. Sift in confectioners’ sugarandcocoa.Over lowheatstir thoroughlyuntilasolid,smoothmass.Removefromheat,form1 inch(2½cm)ballsandroll incoconut.Wrap incellophanepaperorplace intopapercandycups.Keepcool.
Cocoa-Balls(Kakaokuler)Aneasyandtraditionalcandychildrenliketomake.Ingredients:
¾cup(2dl)sugar
2tbsp.softbutter,scant
5tbsp.cocoa
2tbsp.Pero(coffeesubstitute)
2¾cups(7dl)barelycookedoats
Shreddedcoconut
4tbsp.vanillasugar
Mixsugar,cocoa,oatmeal,andvanillasugar.CutinbutterandaddPeroorcoffeeandmixwell.Shapeintoballsthesizeofwalnutsandrollincoconut.Placeonaplatter,thencoverwithfoilandchilluntilset.Keepcool.
Breads,Flatbread,Lefse,andMoreOurDailyBread(Vårtdagligebrød)Surelyoneofthehappiestmemoriesofhomeisthetantalizingaromaoffreshlybakedbread.Ihaveseenmanypersonsbutterathicksliceofhomemadebreadwithsuchagleamofanticipationintheireyesthatitdefiesdescription.
InNorway,homemadebread,hotoutoftheoven,isafavoritetreatanytime.Todaywedonothavetofireuptheoldwoodstove,sosetasideanafternoon,oranevening,tomakesomedeliciousbreads,rolls,lefser,orflatbreadtokeepforthosetimeswhenyouwishforsomethingnourishingand tasty.Breads, rolls, and lefser freezewell, and flatbreadkeepswellinairtightcontainers.
Many shy away frommaking bread because they think it is a difficult process,whenactually it is rather easy. It does take a little time andmuscle, unless you have a foodprocessorwithakneadinghook(IlovemyBraun).Butone’seffortsarerichlyrewardedassoon as the heavenly aromabegins to seep out of the oven.You canmake your breadsplainordowhatispopularinNorway—tryoutafancydesign.
Irealizethereareseveralgoodbread-makingmachinesonthemarket,whichobviouslyaregreat timesavers.But theydo takeaway the joyofmaking thebread.But if abreadmachineistheonlywayyouhavetimetoenjoyhomemadebread,byallmeansuseone.
Nomatterwhattypeofbreadyoumake,itisanundisputedfactthathomemadebreadbenefits our families greatly, since we choose the ingredients and do not add chemicalstabilizers or preservatives.Homemadebread is an excellent source of dietary fiber andprovidesproteinandcarbohydrates.Andwhenwebakewithwholegrains,weensureourfamiliesaresuppliedwithoneoftherichestsourcesofvitaminBandiron.
Natural foodstoresusuallycarrya largeselectionofvariedgrainsand flour,and theyareoftenwillingtotakespecialorders.Onceyourgrainorflourispurchased,maintainitsfoodvaluebystoringitinacool,dryplace.Freezingorplasticcontainerswithtight-fittinglidsareperfectforthis.
SuccessfulBreadMaking(Vellykketbrødbakst)Usethebestingredientsyoucanafford.Itisofnoavailtoexerttheeffortofbreadmakingonlytoseeyourendeavorfailorfallshortofyourexpectationbecauseyoucheatedontheingredients.
All ingredients shouldbeat roomtemperature.Assemble inadvanceall ingredientsand
anyneededequipmentandutensils.Preparethebakingpans.
Theproperflourisimportant.Breadflourisbestforalltypesofbread,oruseunbleachedflour.
Handletheyeastwithcareforitscompletecooperation.Dryyeastshouldbedissolvedinatemperatureofapproximately110–115°F(43–46°C),whereas85°F(30°C)isjustrightforcompressed yeast. To hasten this action youmay add a little sugar, but nomore thanspecifiedintherecipe.Freshyeastwillactivatewithinafewminutes.
Thedoughmust beworkable, neither too stiff nor sticky.Allow it to rise in awarm,draft-free area, giving it enough time to double in bulk. If desired, the dough may beallowedtoriseandfallanumberof timesduringthedough-makingprocess to improvetexture,butdonotallowittoover-expand.
Do not cheat on your kneading. Gluten develops through prolonged kneading andresultsinsmoother,moreelasticdough.Afoodprocessorwithadoughhookisideal(seeSpecialHelpchapter).
Oventemperaturemustbeaccurate.Besurethebreadisthoroughlybaked.DoinvestinaCommercial-GradeInstant-ReadTestThermometer;ittakestheguessingoutofbreadbaking.The internal temperature of perfectly baked bread is 190–205°F (88–96°C).TheInstant-ReadTestThermometercantellyoutheinternaltemperatureinseconds.Ifyoudonothaveone,tapthebottomofthebread;whenitsoundshollow,itisdone.
CausesofFailureinBreadMaking:
Porous bread: usually stems from insufficient kneading, thus not giving the gluten achance to develop. This in turn causes bubbles of gas to be distributed unevenlythroughouttheloaf.Itisofutmostimportancetokneadthoroughly.Allowingthedoughtoover-expandmayalsoresultinporousbread.Donotallowdoughtoexceeddoubleinbulkbeforepunchingdown.
Souroryeast flavoredbread: causedby toomuchyeast,allowing thedoughtoover-expand, or not keeping the dough warm enough during the rising process. By placingdoughinacloseddraft-freearea,suchasanoven,thisproblemwillbeeliminated.
Water-streaked,soggy,orheavybread:maybecausedbypoorquality flour, inferiorquality yeast and slow rising, lack of thoroughbaking, or roughhandling of the freshlybakedbreadbeforeitwascompletelycooled.
Brokenorseparatedcrust:couldbecausedbypoorqualityflouroraddingtoomuchflour,ornotallowingdoughtoriseproperly.Togiveeachloafashinysurface,brushwithwater,milk,orbutterbeforeyoubake.However, loaveswillgeta roughersurfaceandamorehomemadelook—whichmanyprefer—ifyoudonotbrushthedough.Whateveryoudo,findthetimetomakehomemadebread.Lykketil,Goodluck!
OnBakingBreadsandCookies(Slikbakervibrødogsmåkaker)Keepinmind,asageneralrule,thatthelongertheitemneedstobake,theloweritshouldbeintheoven.
Breads,poundcakes,loafcakes—onthelowestrack.
Hardrolls,dinnerrolls,spongecakes—onthemiddlerack.
Crackers,cookie—onthemiddlerack,orslightlyabove.
HerbBread(Urteloff)Excellentwithhotsoupsorsalads.
Ingredients:
1pkg.activedryyeast
4cups(500g.)breadflour
1¼cups(3dl)water,warm
¼cup(50g.)butter,softened
½tsp.salt
¾cup(1¾dl)mixedfreshherbs,suchaschives,dill,parsley,andbasil
½tsp.sugar
¼cup(50g.)scantbutter
Egg
Dissolveyeast inwarmwaterandadd toa largebowl.Addsaltandsugar.Work¼cupbutterinto3cupsflourasforpiecrustandaddtoyeastmixture.Knead7minutesuntilthedoughispliableandsmooth.Coverandletriseintherefrigeratorovernight.Removetoaflouredsurfaceandworkinasmuchoftheremainingflourasneededtomakesmoothdough.Rollthedoughoutto10×20inches(25×50cm).Spreadsoftenedbutteracrossthe dough. Sprinkle with finely chopped herbs. Beginning with the long edge, roll thebreadup jelly roll fashion, andplace seamdownon aparchment-coveredbaking sheet.Withasharpknifemakediagonalcuts,on topof thebread’s surface,about1 inch(2½cm)apart.Coverandrise20minutes.Brushwitheggandbakeinpreheated435°F(225°C)ovenfor20minutes.
Else’sCoarseBread(Else’sGrovbrød)ElseRønnevigisthevivaciousandtalentedMistressofSnoringsmoen,thefirstSwissChaletbuildin1867,inLillesand.ElsehasadeeploveandconcernfortheNorwegianculturalhistoryandfoodtraditions.Shehaswonmanyprizesforherdeliciousandfancybreads(seepicture).
AsMistressofSnøringsmoenshefavorsherguestswithmealsspicedwithculturalhistory.To visit Snøringsmoen is “a journey for the senses.” It is to enjoy the tastes, sounds,aromas, and atmosphere of the past. Now you can make her delicious and beautifullydecoratedbread.Makethedoughintheeveningandsetinrefrigeratorovernight.Ingredients:
2½cups(6¼dl)water115°F(45°C)
¾cup(1¾dl)darkryeflour
2pkgs.activedryyeast
1½–2cups(4–5dl)breadflour
1tbsp.darksyrup
¼cup(20g.)wheatbran
2tbsp.margarine,meltedandcooled
¾cup(80g.)oatbran
2½cups(5dl)grahamflour
1tbsp.salt
In a large bowl, addwarmwater, yeast, and syrup. Let stand 5minutes until the yeastdissolves. Melt margarine and cool. When yeast has dissolved, add all remainingingredients.Mixwithawoodenspoonuntilthedoughleavesthesidesofthebowl.Turnoutontoalightlyflouredsurfaceandknead5–8minutes.Placeinalightly-greasedbowland turnonce.Cover tightlywith lightly-greasedplasticwrapand set to coolovernight.Removetoa lightly-flouredsurfaceandknead2–3minutesandshapeintoaroundloaf.Placeonaparchment-coveredbakingsheet.Doughfordecorations:
½cup(1¼dl)water,warm
1¼cups(150g.)breadflour
½tbsp.activedryyeast
Eggyolk
¾cup(100g.)lightryeflour
Water
In a medium-sized bowl, add warm water and yeast. Let stand 5 minutes until yeast
dissolves.Stirinenoughflourtomakefairlyfirmdough.Donotbegintokneadbeforeasmuchwateraspossiblehascarefullybeenworkedintotheflour.Ifthedoughistoofirmalittleadditionalwatermaybeadded.Cover tightlywith lightlygreasedplasticwrap,andsettocoolovernight.Tomakespikeofgrain,rollintotworopespointedatoneend.Cutalongtheedgestoformaspike(seepicture).Or,shapeintodesireddecorationandfastento the round loaf with water. Set bread to rise 30 minutes. Preheat the oven to 390°F(200°C).Justbeforebaking,brushthedecorationonly,withaslightlybeateneggyolktowhichhasbeenadded1tablespoonofwater.Bakeonlowestrack30–40minutes.Breadisdonewhen internal temperature is190–205°F(88–96°C).Or tapbreadon thebottom—whenitsoundshollow,it isdone.Watchthedecorationsoitdoesnotbecometoodark.Coverwithaluminumfoilifnecessary.
Makes1largeroundloaf
Tips:Ifyouwouldliketodisplayyourbeautifulcreation,leavethebreadtodryfor48hours,withovendoorsajar,andtemperaturebetween140–210°F(60–100°C).Thebreadsmustbecompletelydryortheycouldexplode.Ifdesiredspraywithanon-glossylacquer.
Else’sWhiteBread(Else’shvetebrød)Ingredients:
7cups(1kg.)breadflour
1tbsp.salt
1pkg.activedryyeast
1½tbsp.margarine
1tbsp.sugar
2¼cups(5½dl)waterormilk
FollowthedirectionsforElse’sCoarseBread.Itisimportanttodissolveyeastat104–122°F(40–50°C)waterormilk.
CrackedWheatBread(Helkornbrød)Thisrecipemakesthreedeliciousandhealthyloaves.Ingredients:
1⅛cups(250g.)crackedwheat
3tspsalt
3¼cups(7dl)water
1⅜cups(300g.)ryeflour
1⅜cups(3dl)culturedmilk
⅝cup(150g.)wheatflour
2pkg.yeast
1⅛cups(250g.)oatmeal,quickcooking
3tbsp.flaxseedoil
3⅛cups(700g.)flour
1tbsp.darksyrup
Smalloatsfordecoration
Soakthecrackedwheatovernight.Inthemorning,addtheculturedmilkto98.6ºF(37ºC)water. Add yeast and stir. Add oil, syrup, salt, fours, and oatmeal. Add extra flour ifneeded, andknead about 8minutesuntil thedough is soft and elastic.Place thedoughbackinabowlandcoverwithalightly-greasedplasticwrap.Letriseinadraft-freeplaceforabout45minutesoruntildoubleinbulk.Removethedoughtoalightlyflouredboardanddivideintothreeportions.Kneadwellwithpossiblymoreflour.Shapeintoloavesandplaceinthreewell-greasedpans.Brushlightlywithoilandcoverwithplasticwrap.Letriseanother30–40minutes.Brushtheloaveswithwaterandsprinklewithsmalloats.Bakeonthelowestrackat390ºF(200ºC)for50–60minutes.Cookonwirerack.
KneippBread(Kneippbrød)
ThefamousKneippbreadisnamedaftertheGermanpriestanddoctor,SebatianKneipp(1821–1897).BakerHanseninOslobakedNorway’sfirstkneippbreadin1895.Andsincethen,theKneippbreadhasbeenthemostpopularbreadinNorway.Ingredients:
3⅛cups(7dl)skimmilk,warm
2tsp.sugar
3tbsp.flaxseedoil
4½cups(1kg.)wholewheatflour
1pkg.yeast
4½cups(1kg.)grahamflour
Ina largebowl, addwarmmilk (115ºF/45ºC),oil, andyeastand let stand for5minutesuntil the yeastdissolves.When theyeasthasdissolved, addwholewheat flour, salt, andsugar,andmixwithawoodenspoon.Addgrahamflourandmix.Turnoutona lightlyflouredsurfaceandknead5–8minutes.Place inabowlandcoverwitha lightly-greasedplasticwrapand let thedoughrise inadraft-freeplace for30–40minutes.Remove toalightly-floured board.Divide in two and knead the doughwell. Place in greased bakingpans.Coverwithplasticwrapandletrisefor30minutesoruntilitstartstocomeupoverthe edgeof thepan.Bake in a 390ºF (200ºC)oven for 50–60minutes. Spray thebreadswithcoldwater5minutesbefore theyare finishedbaking.Let themremain in theovenuntilthecrustisdry.Coolonawirerack.
Multi-GrainBread(Kneipploff)Triticale,thefirstman-madehybridgrain,combinesthenutritionofwheat,thetasteofrye,andaprotein/glutencontentrightinbetweenthetwo.Italsohasabetterbalanceofaminoacidsthaneitherryeorwheatalone.
Awonderfullysatisfyingbreadmadewitheithertriticaleorwheatkernels,easilyattainableatnaturalfoodmarkets.Ingredients:
1cup(180g.)triticaleorwheatkernels
1tbsp.molassesorhoney
¾cup(1¾dl)water,boiling
2½cups(300g.)wholewheatflour
2tbsp.activedryyeast
1tsp.salt
2cups(5dl)kefirorsouredskimmilk
2tbsp.sunflowerseedoil
3⅓cups(450g.)breadflour
Inasmallbowl,pourtheboilingwateroverthetriticaleorwheatkernelsandletstandfor1hour.Inalargebowl,addtheyeasttoalittleofthekefirorsourskimmilk,whichhasbeenslightlywarmed.Addmolassesorhoney.Whenyeastisdissolved,addtheremainingmilk.Beatinthewholewheatflour,salt,andoil.Addthewholekernelsandbreadflour.Turndoughoutonaflouredboardandkneadthedoughuntilglossyandelastic,about10minutes.Returntobowlwhichhasbeenlightlygreased,turnonce,andcover.Settoriseinadraft-free,warmplaceuntildoubleinbulk.Removeontoalightlyflouredboard.Shapeintoalargeroundloafandplaceina10-inch(25-cm)greasedspringformpan.Coverand
let rise approximately 20minutes. Brush with water and bake in preheated oven, 355–390°F (180–200°C), about 1 hour. The loaf is done when internal temperature is 190–205°F(88–96°C),orwhenthebreadsoundshollowwhentappedonthebottom.Letcoolslightlyinthepanbeforeremovingtoarack.Coolcompletely.
Makes1largeroundloaf
SweetCardamomBread(Hvetekake)Traditionallythisbreadisformedintoroundloaves,soflavorfultheyarecalledhvetekake,wheatcake.Norwegiansenjoythisbreadwiththeheavenlycardamomaromaandflavortoppedwiththeever-popularsweetcaramel-coloredgjetost,goatcheese.Italsotastesgoodwithothermildcheesesorpreserves.
Ingredients:
2pkgs.activedryyeast
⅓cup(65g.)sugar
2½cups(6dl)milk,warmed
1½tsp.salt
3tbsp.margarine,melted
1½tsp.cardamom,freshlyground
4¾cups(11¾dl)unbleached,all-purposeflour
Butter,melted
Inalargebowl,addyeast,milk,andmargarineandstiruntilyeastisdissolved.Siftin3½–3¾cups(8¾–9¼dl)of the flour, sugar, salt, and cardamom.Beatbatteruntil glossy.Add1cupmoreflour.Thedoughwillbeverysoft.Coverand letrest15minutes.Turndoughoutona lightly flouredsurfaceandkneaduntil elasticandglossy,8–10minutes,addingadditionalflourifneeded.Lightlygreasethebowl,andreturndoughtothebowl,turningonce.Letriseinadraftfree,warmplaceuntildoubleinbulk,about1hour.Punchdown.Turndoughoutonalightlyflouredboard,usingaslittleflouraspossible.Divideinto2parts,andshapeintoroundloaves.Placeonbakingsheetscoveredwithparchmentpaper,ordust lightlywith flour,butdonotgrease the sheets. Set to rise in adraft-free,warmplaceuntil almostdouble inbulk.Preheat theoven to 375°F (190°C).Brushwithmeltedbutterandbakeuntildoneandagoldencolor,about40–45minutes.Remove toracksandbrushwithbutteroncemore.Breadsaredonewhen they soundhollowwhentappedonthebottom.
Makes2roundloaves
MotherSelland’sBread(MorSelland’sbrød)
Placethefollowingingredientsinabowl:3cups(7½dl)wholewheatflour
½cup(1¼dl)shortening
½cup(1¼dl)brownsugar
4tsp.salt
½cup(1¼dl)molasses
Pourover4cupsofhotwater.Stirandcooltilllukewarm.Add:2cupsbreadflour
Mixwellandadd:2pkgs.activedryyeastdissolvedin
⅓cuplukewarmwater
Add7–8additionalcupsbreadflour.
Mixwellandkneadfor10minutes.Putinagreased,largebowl;turnoveronce.Letriseinawarmplaceuntildoubleinbulk,about2hours.Punchdownandletriseasecondtime.Kneadlightly,shapeinto4loaves,andwhentheyhaverisentoalmostdoubleinbulk,bakein a 400°F (205°C) oven for 10minutes; reduce to 350°F (175°C) and bake 30minuteslonger.
Makes4loaves
TheFarmer’sEverydayBread(Bondenshverdagsbrød)
Ingredients:
Dough1:
3⅝cups(8dl)skimmilk
1⅗cups(300g.)ryeflour,sifted
⅞cup(200g.)wheatgerm
Dough2:
⅞cup(2dl)skimmilk,warm
3⅝cups(800g.)flour
1pkg.yeast
2tsp.salt
3tbsp.flaxseedoil
Egg
Blendthefirstthreeingredients.Thedoughwillbesticky.Kneaditwell.Placeinabowlcoveredwithagreasedplasticwrapandletstandinadraft-freeplacefor30minutes.Placethewarm⅞cupmilkandyeast ina largebowl.AddtheremainingingredientsandmixwithDough1.Kneadwell.Thedoughwillstillbealittlesticky.Coverwithgreasedplasticwrapandletitstandinadraft-freeplaceforabout45minutes.Dividethedoughintwo.Form long loaves and place them in 2-quart-size bread pans.When they have finishedrising,brushwithbeateneggandcarefullycarveanincisionwithasharpknife.Sprinklewithalittleryeflour.Preheattheovento390°F(200°C)andbakeonthelowestrackfor50–60minutes.
RyeBread(Rugbrød)Ingredients:
1½pkg.activedryyeast
¾cup(1¾dl)margarine
½cup(1¼dl)water,warm
2tsp.salt
2cups(5dl)ryeflour,sifted
2cups(5dl)water,boiling
¾cup(1¾dl)molasses
6–6½cups(15–16¼dl)breadflour
In a small bowl add water and yeast; let yeast dissolve. In a large bowl add rye flour,molasses,margarine,andsalt.Pourtheboilingwateroverthisflourmixtureandstirwell.
Cooltolukewarm.Addyeastmixture.Graduallystir inenoughbreadflourtomakesoftdough.Mixthoroughly.Turnoutonawell-flouredsurface.Coverdoughandletrest10minutes.Kneaduntildoughbecomessatinyandpliant,approximately10minutes.Placeina lightly-greasedbowlandturnitoveroncetogreasesurface.Coverandletriseuntildoubleinbulk.Punchdownandletriseagainuntilalmostdouble.Punchdownanddivideintothreeparts.Thenshapeintorounds.Placeongreasedorparchmentcoveredcookiesheetandletriseagainuntilalmostdoubleinbulk,approximately35–40minutes.Bakeina350°F(175°C)oven,35–40minutes.Coolonarack,andbrushwithbutterwhilestillhot.
Makes3roundloaves
Sigrid’sBestRusks(Sigrid’sbesteskonroker)Aruskiskindofalargeroundbiscuit,slicedintwo,andtoastedintheovenafterbaking.ThepeopleofSelbu,whereSigridJuulRøsetlives,usealotoftettemelk,aNorwegiantypeyogurt,duringthesummer.Traditionallytettemelkisservedwithcrushedrusksandbrownsugar.
With a little variation in the recipe, you can serve these rusks with butter and cheese,particularlyNorwegiangoatcheese.ThatishowIrememberenjoyingtherusksasachild.Delicious!Ingredients:
3½tbsp.(50g.)margarine
1½cups(100g.)wheatbran
7tbsp.(100g.)lard
⅓cup(75g.)sugar
3¼cups(8dl)waterormilk
½tsp.salt
2pkg.yeast
1¼tbsp.crushedanise
5⅓cups(700g.)flour,unbleached
1tsp.saltofhartshorn
⅝cup(200g.)wholewheatflour
Inaheavypanmeltthemargarineandlardandaddwaterormilk;heattolukewarm.Useasmallamountoftheliquidtodissolvetheyeast, letstandfor5minutes,thenreturntothe milk mixture. In a large bowl add remaining ingredients, but save out ⅓ of theunbleached flour.Pour in themilkand fatmixture.Addadditional flour ifneeded.Thedoughshouldbeverysoftandpliable.Settoriseinalightlygreasedbowluntilitdoublesinbulk.Turndoughoutonlightlyoiledworkingsurface.Kneadlightly.Dividethedoughintothirtypiecesandrollintoballs.Placeongreasedbakingsheet,andletriseuntilalmostdoubleinbulk.Preheattheovento480°F(250°C)andbake10–12minutes,oruntiltheybarely get color. Cool on rack. Divide the buns with a saw-toothed knife (it makes asmooth surface) and continue baking for 45–60minutes at 175–210°F (80–100°C)withoven door ajar. Dry until crisp. These rusks are best used crushed for toppings. If youdesiretousetheruskswithbutterandcheeseuse3½tbsp.(50g.)lardand7tbsp.(100g.)margarine,andusehalfmilk(not2%)andhalfwater.
Makes60rusks
Liv’sHardTack(Livsknekkebrød)
Ingredients:
2¼cups(5dl)flour
1pkg.activedryyeast
1¾cups(4dl)grahamflour
1tsp.salt
1¾cups(4dl)wholewheat
2¼cups(5dl)water,warm
Inalargebowl,addflour,yeast,andsalt.Addthewarmwaterandstir.Coverthebowwithlightly-greasedplasticwrapandletriseuntildoubleinbulk.Dividethedoughintotwentyevenpiecesandrolloutintoroundpieces.Useasmallglasstopunchaholeinthecenter.Let the tacks raise 15minutes. Punch indentations with a fork or chop stick. Place onlightly-greasedcookiesheetandbake intheovenat435ºF(225ºC)for7minutes.Lowertheoventemperatureto210ºF(100ºC)andletthemdryuntilcrisp.Coolonarack.Keepswellintincans.
HardRolls(Korpsrundstykker)SigridJuulRøsetisahomeeconomicsteacher.ShecreatedthisrecipeforajuniormusicbandrallyheldinSouth-Trøndelag.Shegatheredtwenty-oneofherfriendsinSelbuandmade5,000ofthesehardrollsforthedelightedmusicians.
Thisrecipeisratherlarge,buttherollskeepwell inthefreezer.Sowhynotgathersomefriendsandhaveafunbakingdaytogether,orcuttherecipetofillyourneeds.Ingredients:
½cup(100g.)scantmargarine,melted
6cups(250g.)wheatbran
6¾cups(17dl)milk,skim
4tsp.salt
2pkgs.activedryyeast
4tbsp.sugar
3⅞lbs.(1¾kg.)flour
Egg
In a heavy saucepan combine margarine and milk, and heat just until margarine hasmelted.Cooltolukewarm.Dissolvetheyeastinalittleofthemilk,stiruntildissolved.Inalargebowlmix the remaining ingredients, except egg, and leaveout a littleof the flour.Addthemilkandyeastmixture.Withalargewoodenspoonstiruntilwellmixed,addingenoughflourtomakefairlyfirmdough.Coverwithatowelandletriseinawarm,draft-freeplace.Punchdown.Removetoalightlyflouredboardanddivideintoequalportions.Shape into round or oval rolls, and place on greased baking sheet. Brush with lightlybeatenegg.Bakein480°F(250°C)degreeoven.Bakeabout12–15minutesoruntildone.Coolonarack.
Makes48largeor65mediumrolls
BergenPretzels(Bergenskringler)Akringleisusuallyapretzel-shapedpastryorcoffeebread.Theseindividuallysizedkringleraredryandcrisp,andarealsoknownaswater-kringler.IfirsttastedthesekringlerwhileattendingFanaFolkloreinBergen.Theyservedthemasanaccompanimenttosourcreamporridgeandcuredmeats.
Ingredients:
⅞cup(2dl)skimmilk,lukewarm
½tsp.salt
1pkg.activedryyeast
2½cups(6dl)scantflour
3tbsp.margarine,melted
Inamediumbowldissolvetheyeast inlukewarmmilk.Addmeltedmargarine,salt,andenoughflourtomakefirmdough.Removetoaboardandkneadthedoughuntilsmoothand elastic, about 10 minutes. Divide into 14–16 equal parts. Do not use flour whileshapingintokringlerbutdipyourfingersinlukewarmwater.Rollintosausagesaboutthesizeofyourlittlefingerandshapeintopretzels.Becarefulnottomakethecenterparttoothick.Cookina largekettlewith lotsofboilingwater; theywillsinktothebottomsoonafter they are added to the water, and then rise to the surface when they have risen.Removefromwaterandplaceongreasedcookiesheetandbakeina350°F(175°C)ovenuntilalightgoldenbrown,about30minutes.Lowerheatto250°F(120°C)andcontinuetobakeuntilcrisp.Coolonrack.
Makes14–16largepretzels
ChristmasBreadI(JulekakeI)Atraditionalbreadwithraisins,citron,andcardamom.Deliciouseatenplainorwithbutterandbrownsweetgoatcheese,orwithorangemarmalade.Howeveritiseaten,itisamustineveryhomeduringtheChristmasholidays.
Ingredients:
¾cup(1¾dl)milk
2eggs,beaten
½cup(1¼dl)sugar
5cups(12½dl)flour,sifted
¼cup(½dl)butter
1tsp.cardamomseeds,pulverized
1½tsp.salt
2pkg.activedryyeast
1½cups(3½dl)raisins
½cup(1¼dl)water
½cup(1¼dl)citron
Eggorwater
Inasmall,heavy-bottompan,heatthemilkuntilbubblesformaroundtheedgesofpan;remove from heat. Add sugar, butter, and salt. Stir until the butter is melted. Cool tolukewarm.Sprinkleyeastoverwaterinlargebowl,stiruntildissolved.Stirinmilkmixture.Add eggs, 2 cups flour and cardamom; beat with a wooden spoon until smooth. Addraisinsandcitron.Stirinenoughofremainingflour(2½–3cups)tomakeasoftdough.Coverwith towel. Let rest for 10minutes. Turn out dough into lightly floured surface;kneaduntilsmoothandelastic,about8minutes.Placeinlightly-greased,largebowl.Turnoncetobringupgreasedside.Coverwithtowel;letriseinwarmplaceuntildoubleinbulk—about1½–2hours.Punchdown,divideinhalf.Shapeeachhalfintoaball.Coverandletrestfor10minutes.Pateachballintoaroundloaf,placeongreasedbakingsheet,andletriseuntildoubleinbulk—about1½–2hours.Preheattheovento350°F(175°C).Brushloaveswith slightly beaten egg orwater. Bake 20minutes; coverwith foil, and bake anadditional25minutes,oruntildeepgoldenbrown.Coolonwireracks.
Makes2rounds
ChristmasBreadII(JulekakeII)Thisjulekake,morelikeacake,differsfromChristmasBreadIinthatbakingpowderisusedinplaceofyeast.Itcanbemadeinajiffyandisabsolutelydelicious.
Ingredients:
1⅛cups(250g.)butter
4tsp.vanillasugar
2cups(425g.)sugar
4tsp.bakingpowder
3eggs
2cups(5dl)coffeecream
4cups(900g.)flour
⅞cup(100g.)citron,finelychopped
1tsp.cardamom
1⅛cups(250g.)raisins
Creambutterandsugaruntillightandfluffy.Addtheeggs,oneatatime.Mixflour(saveoutalittletomixwithfruittopreventitfromsinkingtothebottomofpan),cardamom,bakingpowder, and vanilla sugar and add to the buttermixture alternatelywith cream.Addfruitandstirwell.Preheattheovento350°F(175°C).Greasetwoloafpansandlinethebottomswithwaxpaper.Pourbatterintopansandbake1hour.Coolonarack.
Makes2loaves
OrangeLoafCake(Appelsinformkake)Quicklyandeasilymadewitharichorangetaste.Keepswellinanairtightcontainerorinthefreezer.
Ingredients:
2eggs
½cup,scant(1dl)milk
⅔cup(125g.)sugar
¾cup(100g.)raisins
½cup(100g.)scantbutter
2cups(250g.)scantflour
1cup(2½dl)orangemarmalade
2tsp.bakingpowder
Beateggsandsugaruntillightandfluffy.Meltbutter,coolslightly,andwhiptogetherwiththe eggmixture. Addmarmalade, milk, and raisins.Mix well. Sift in flour and bakingpowderandmix thoroughly.Greasea largebreadpanandpour thebatter into thepan.Bakeina350°(175°C)ovenonthelowestrackfor55–60minutes.
Makes1largeloaf
Torunn’sCardamomBuns(TorrunsHveteboller)There isnothing thatmakes ahouse smellmore like ahome thanwhen thesedeliciousbunsarebaked.Youhavetotrythem.
Ingredients:
1⅜cups(3dl)milk,warm
⅜cup(75g.)scantsugar
3oz.(75g.)butter
1tsp.cardamom
1pkg.activedryyeast
⅞cup(2dl)raisins
4½cups(1dl)flour
1egg
Meltbutterandadd themilk.Stir in theyeast; let it stand for5minutes to soften.Addflour, sugar, and cardamom and knead well. If needed, add more flour. Cover with agreasedplasticwrapandletstandinadraft-freeplaceuntildoubleinbulk,about30–40minutes.Divide thedough into twelve tosixteenevenportions.Addraisinsandroll thedoughout into roundbuns.Place themona lightly-greasedcookie sheet, cover, and letrise inadraft-freeplacefor20–30minutes.Brushthebunswithbeateneggandbakeinthemiddleoftheovenat435ºF(225ºC)for5–10minutes.Coolonarack.
CardamomBuns(Kardemommeboller)Ingredients:
2cups(5dl)milk
¾cup(1¾dl)sugar
¼cup(55g.)butter
1tbsp.sugar
¼cup(55g.)margarine
½tsp.salt
1pkg.activedryyeast
6wholecardamomseeds,crushed
¼cup(½dl)water,warm
7cupsflour
Scald milk. Add butter and margarine and let stand until melted and milk is slightlycooled.Softenyeastinwarmwaterwith1tablespoonofsugaradded.Inalargebowladdremaining sugar, salt, and cardamom. Pour in lukewarmmilk mixture. Add yeast andenoughflourtomakeastiffdough.Workthoroughly.Placeinagreasedbowl.Coverandletriseuntildoubleinbulk.Punchdownandshapeintoballs,thesizeofpingpongballs.Place1 inch(2½cm)apartongreasedbakingsheet.Coverwithateatowelandletriseuntildoubleinbulk.Bakeina450°F(230°C)ovenfor5minutes.(Yes,5minutesisright.)Brushwithbutterwhilestillhot.
SaffronBuns(Safranbrød)ThesebunsaretraditionallymadeatChristmastime(seeillustrations).Intimespastthedifferentmotifshadsymbolicormagicalmeanings.Manybelievedthatthecrosshadthepowertoprotect.
Ingredients:
1cup(2½dl)milk
¼cup(½dl)water,warm
½cup(1dl)scantsugar
1egg,small
1tsp.salt
4cups(10dl)unbleachedflour
½cup(100g.)scantbutter
⅓cup(¾dl)raisins,optional
½tsp.saffronthreads,crushed
Eggandpearlsugar
1pkg.activedryyeast
Inaheavysaucepancombinemilk,sugar,salt,butter,andsaffronandbringtotheboilingpoint. Stir.Remove fromheat and let cool to lukewarm.Pour into foodprocessorbowlequippedwithadoughhook,oralargebowl.Dissolveyeastinlukewarmwater.Addegg,andabouthalfof the flour, andmix thoroughly.Add remaining flour, to avoidaheavy
breaduseaslittleflouraspossible.Thedoughwillbesticky.Usingthedoughhookbeatfor1½minutes,oruseyourelectricmixerforabout5minutes.Placeinagreasedbowl,coverwithlightly-greasedplasticwrap,andsettocoolinawarmplacefor1hour,oruntildoubleinbulk.
Shape into saffron buns pictured, or make into braided breads. Raisins used fordecorationsneedtobeaddedbeforethesecondrising.Settoriseinawarmplacefor30minutes,coveredwithgreasedplasticwrap.Brushwithbeatenegg,andsprinklewithpearlsugar. Bake at 425°F (220°C) until a golden brown, about 15–20minutes. Cool slightlythenremovetoracktocoolcompletely.
Makes10largebunsor16medium™
ClassicSchoolBuns(Klassiskeskolebrød)Ingredients:
1½cups(3½dl)milk
½cup(1dl)scantsugar
1½pkg.(50g.)yeast
½tsp.cardamom
½cup(100g.)scantbutter,melted
4½cups(10dl)flourapp.
Eggcream:
1vanillabeanor1tsp.vanillaextract
1cup(2dl)whippingcream
1⅞cups(4dl)milk
Confectioner’ssugar
6eggyolks
Rumflavoring
¼cup(½dl)sugar
Coconut
1tbsp.cornstarch
Dissolveyeastinlukewarm(80–85ºF)milk.Addmelted,cooledbutter.Addthesugarandcardamomandsiftintheflourtomakesoftdough.Kneaduntilsmoothandelastic,upto10minutes.Place in a greasedbowl, turnonce, and let riseuntilnearlydouble inbulk.
When raised, cut into twelve to fourteen pieces and roll into balls and place on aparchment-coveredcookiesheet.Makeadeepindentationinthecenterofeachballandletthemriseuntillightandsmooth.
Eggcream:Divide thevanillabean in twoandscrapeout theseeds, thenaddthemtoapanwithmilk,eggyolks,sugar,andcornstarch.Overmediumheat,stirthemixtureuntilitbeginstothicken.Donotletitboil.Coolthepanincoldwater,stirringatthesametime.Blend in thewhippedcream.Generously fill the indentationwitheggcustard.Bake ina475ºF(250ºC)ovenfor10–12minutes.Coolonarack.Spreadwithconfectioner’sglazetowhichafewdropsofrumflavoringhasbeenaddedanddiptheminaplateofcoconut.
LefseLefseisgjestebudkost!Thatistosay,partyfare.Inthelastcenturyflatbreadwaseverydayfare;lefsebelongedtothebanquetsandspecialcelebrations.Almosteverydistricthad,andstillhas,itsownfavoriterecipeforlefse,althoughitgoesbydifferentnamesinthedifferentNorwegiandistricts.
Most lefse recipes do not require yeast, though a few do, such as krotakaker fromHardanger.Itusedtobethatsomewomenwouldgofromfarmtofarmandmakeenoughlefseforthefamiliestolastayear.Itdoestakealittletimetomakelefse;however,whenittastesthatgooditisworththeeffort.Sogotoworktokeepthislong-enjoyedNorwegiantraditionalive.
Mostlikelyyourfirstlefsewillnotbeapaper-thintastycreation,yet,ifyoukeepatit,youwilltriumph.Today,wehavesomanytoolstohelpussucceed,andifyouareseriousaboutlearninghowtomakelefse,makeafewinvestmentstoensuresuccess:
Potatoricer
Groovedlefserollingpin
Cotton-polyester“sock”—Iblesstheday,yearsago,whenmysisterGrogavememyfirstone.
Cotton-polyesterpastrycloth—amust!TheexcellentOriginalAllPurposePastryBoardwithpastryclothisavailablefromJacobsofWilmar.SeeSourcesp.178.
Lefsestickwithbeveledtips(youcangetfancyandrosemalthetoppart)
Lefsegrill
Notalltheabovetoolsareamust,buttheydosavetimeandmakethejobmorepleasant.However,alefsegrillisexpensiveandmanyhavestartedoutwithjustaskilletorelectricfryingpan.Yourlefsewillnotbeaslarge,butitwilltastejustasgood,andthen,whenyouhave becomemore proficient you canmake the investment in the grill.You can get bywitharegularrollingpin,butIhighlyrecommendyouinvestinagroovedrollingpinthathelpswithheatdistribution,pulverizesanylumps,and,asexpertsagree,preventtearing.
QuickPotatoLefse(Snøggpotetlefse)IamnotsurehowtheNorwegianhomemakerofyesteryearwouldfeelaboutusinginstantpotatoesforlefsemaking.Maybetheywouldhavewelcomeditinlivesfilledmostlywithtoil.
Thisisagreatrecipeforbeginners,orthosestressedfortime.Ano-failrecipe.Thewatercontentofinstantpotatoesisalwaysthesame.Youwillfeelgoodaboutyoureffortsfromyourveryfirsttry.Ipromise!Ingredients:
2cups(5dl)water
3tbsp.butter
2cups(5dl)instantpotatoes(shaketosettle)
2tsp.salt
1tbsp.sugar
3tbsp.shortening
Bringwater toaboil, remove fromheat, andstir in instantpotatoes, shortening,butter,salt,andsugar.Cool.Foreachmeasuringcupofthismixtureadd½cupflouranddivideinfourportions.Keeptheremainderofthepotatomixturerefrigerateduntilreadytouse.Rolleachportiontodinner-platesize,asthinaspossible,usingadditionalflour(aslittleaspossible—toomuchflourmakesa tough lefse),apastrycloth,andagroovedrollingpinwithsockwillmake thisgoeasier.Toprevent sticking, turn thedoughwith thestickasneeded.Whenlefseisofdesiredthickness,fliponeendofthelefseoverthestickandrollup to center. Place lefse on a grill and unroll.When bubbles appear turn and bake theotherside.Ifneeded,turnoveroncemoretillthebrownspotsappear.Donotover-bakeasitwillmakethelefsedryanditwillloseitsflavor.Itistraditionallyservedwithbutterandsugar.
PotatoLefseI(PotetlefseI)Youcanalmostseethroughthesedelectablelefser.Butitisthetastethatwillcauseyoutomakethemoften.
Ingredients:
3largebakingpotatoes
½teaspoonsugar
2tbsp.butter
1tsp.salt
¼cup(½dl)heavycream
1cup(2½dl)flour,ormore
Boilthepotatoeswithoutpeeling,peelandmashwhilestillwarm,andputthrougharicer.Togetthelumpsout,youmighthavetoputthemthroughthericermorethanonce.Addtheremainingingredients,mixwell,cover,andchillforeighthoursorovernight.Mixin½cup(1¼dl)flour.Divideinto15–16ballsifyouwantdinner-platesize.Usingagroovedrolling pin with sock (sock optional) and a pastry canvas, roll each ball out as thin aspossible.Use flour asneeded (butnot toomuch) andkeep thebalanceofdough in therefrigerator. Bake each lefse on a medium to hot griddle, turning until both sides arefleckedwithbrown.Donotover-bake.
PotatoLefseII(PotetlefserII)Ingredients:
4cups(9½dl)potatoescooked
½cup(1¼dl)Criscooil
1tsp.salt
2tbsp.sugar
½cup(1¼dl)whippingcream
1½cups(3½dl)flour
Boilandricepotatoes,thenaddsalt,cream,andoiltowarmpotatoes.Completelycoolthepotatoesbeforeaddingflour.Youcancutdownalittleonthecreamandoil.Makingthemtoo richwillmake them hard to handle.Mix sugarwith flour and add to themixture,kneadingasyourollthemoutwithagroovedrollingpin.Bakeontakke,aroundgriddle.
TenderNordland’sLefse(MørlefsefraNordland)Ingredients:
1¾cups(4½dl)sourcreamor⅞cupeach
buttermilkandsourcream
2tsp.hartshornsalt
Unbleachedflour
¼cup(½dl)sugar
Barleyflour,optional
¼cup(½dl)syrup,Lyle’sgolden
Whiptogethersourcreamandsugar.Stirinsyrup.Siftsaltofhartshornwithflourandstirintothesourcreammixtureuntilitformsfairlysoftdough.Substitutingsomebarleyflourfortheunbleachedflourwillmakethelefsedarkerbutverytenderanddelicious.Allowtorestforanhourforeasierrolling.Handlethedoughaslittleaspossible.Dividedoughintosix or seven parts and roll out a little thicker than flatbread. Place on a greased cookiesheet.Pricktheentiresurfacewithaforkandbakeuntilgoldeninahotoven,400–425°F(205–220°C)—thelefsewillrisesomewhat.Besureitisthoroughlybakedbuttenderandpliable.Whenbakingiscompleted,stackonacleanclothandkeepcovered.Whencool,butter generously and sprinkle with sugar. Place together like a sandwich and cut inwedges.
SmallPotatoCake(Lumpe-potetkake-hellekake)Lumpe tastes deliciouswith curedmeats.Many enjoy these potato cakeswithNorwegiangoatcheese,orbutterandsugar.
ThelumpeIrememberbestfrommychildhoodinOsloiswhenweatepølsemedlumpe.AthinsausagesmotheredinIdunmustardandwrappedin lumpe. Inthosedaystheyweresoldatbua—anenclosedmarket-cartwheretheyalsosolddrinksandconfectioneries.AnditwouldbeunthinkableinthosedaysnottofindpølsemedlumpeatathleticeventssuchasHolmenkolldagen,orwhenatthebeach,orevenatchildren’sparties.
Duringoneofmy first return visits toNorway, after several years’ absence, nostalgiawashed over me when, one sub zero day in February, my sister Eva and I entered
Stortorget,amarketplace indowntownOslo.Wehurriedlypurchased,atamarketcart,ourpølsemedlumpe. Justaswerememberedtheyweredelicious.Weexchangedglancesandagreedwemusthaveonemore!
Lumpeiseasytomakewithjustpotatoes,flour,andalittlesalt.Theyaremadelikelefse—smallerbutalittlethicker.Theycanbeservedinavarietyofways.
Before potatoeswere cultivated in eighteenth centuryNorway, the lumpe weremadefrombarley,oatflour,andwater.Laterthepotatoreplacedthewater.Lumpewasasaruleeaten dry, except on Sundays when butter was added, and thus on that day becamereferred to as butter-lumpe. (Many now enjoy new-baked lumpe with butter and sugarwiththeirhotbeverage.)Alltypesofflourcanbeused,eitherallofoneorseveralmixed,butthetastiestandsoftestresultwhenonlypotatoesandbarleyflourareused.Amixtureofall-purposeandbarleyflouralsogivesagoodresult.Ingredients:
2lbs.(900g.)potatoes
1¼cups(3dl)barleyflour,approx.
1tsp.salt
Boilunpeeledpotatoes.Peelandtwicegrind,rice,ormashwhilestillwarm,untilpotatoesaresmoothandelastic,thusrequiringlessflour.Addsaltduringthisprocess;ratherthanadding it to the water, it increases the elasticity of the potatoes. The more elastic thepotatoesthebetterthelumpe.Cool.Addflourtoasmallportionofpotatoesatatime;stirjust enough tomake a firm, easily-handled dough.Making a lot of dough at once andleavingitstandmaycausethedoughtobecomesticky.Cutoffsliceswithasharpknife.Pressthesedownlightlywiththebackofyourhand,andfinishrollingoutwithgroovedrollingpininto6–8-inch(15–17½cm)flaps.Doingitthiswayoneneedslessflour.Brushoffallexcessflourbeforebaking.
Placelumpeonmediumhotlefseorothergriddleandturnoftenwithapliablespatula.Prickanyblisters that formwhilebaking.Whendonetheyshouldbe light incolorwithlarge, lightbrownspots. If thegriddle is toohot theywill remainraw inside; if too low,theywillbehardandtough.Allowthemtodryoutforafewminutes,thenwrapinacleantowelandcoveruntilreadytobeserved.Theyaretastiestwhenusedimmediately.Theycanbeservedwithbutterandsugar,orwithsharpcheese.Asformeitwillalwaysbepølsemedlumpe.
Flatbread(Flatbrød)Flatbread,Norway’smostfrequentlyusedandmostlovedbread,wasatonetimeconsideredamainstay.InwesternNorway,ahomemakerwasnotconsideredtobeagoodmanagerifshedidnotkeepasupplyofflatbreadatalltimes.Ayounggirlwhocouldn’tweave,spin,ormakeflatbreadwasn’tconsideredmuchofacatchbyeligiblebachelors.
YearsagotheNorwegianhomemakerstackedrocksontopoftheflatbreadpiletopreventthemicefromgnawingtheirwaythrough.
Gunnar Askeland, in his book Norsk Mat, talks about the history and art of makingflatbread. He says there were many reasons why the homemakers clung to the use offlatbread.Onewasitsexceptionalkeepingquality.Itwouldkeepforyearsinastabbur—a
storehouse built on stilts. Another reason was that it suited itself to the availableNorwegianflour,suchasbarleyandoats.Finally,itwasthetypeofbreadthatmademanyvariationspossible, fromapaper-thin toa thick,coarse type, the latterbeingvery fillingandsatisfying.
For years flatbread almost disappeared but has now regained its popular place in theNorwegiandiet.Thereareonlya fewplaceswhere flatbread isbakedathome.It isnowmadeinfactories.
“Flatbreadisatiewithold-homecooking,Gunnarexplains,andweshouldnotallowittobeforgotten.Ittakespracticetolearnthisartbuttherewardisgreatforthosewhomakethe attempt. A more delightful addition to a meal than freshly baked, crisp, fragrantflatbreadishardtofind.FlatbreadshouldbejustasmuchamainstaytotheNorwegianasFrenchbreadistotheFrench.
“Yearsagoflatbrødbakedagen—thedayformakingflatbread—wasahardday’sworkonthefarms.Oftenthedaywassetasidetomakeenoughtolastthroughthewinter.Becauseitwassuchatedious,back-breakingjobthemenofthehouseholdwereoftencalledupontoassist.Theliquidingredientswerewaterandsourwhey,thusmakingflatbread,withitscoarseflour,agoodadditiontothenutritionalneedsofthefamily.
“Anykindof flourmaybeused for flatbread, but oat andbarley flourhavebeen themost-widelyused,eithertogetherorseparately.Theyarealsopreferredbythefactories.Itdoesmakedeliciousbreadbutisratherdifficulttoworkwith.Forthisreason,alittlewhiteorryeflourwassubsequentlyaddedinthepreparationoftheflatbread,makingitnotonlydeliciousbutmucheasiertohandle.Wateristhemostwidelyusedforafiner,lightertypeofflatbread.Theusualproportionisabout1¼cups(3dl)liquidto2.2lbs.(1kg.)offlour.
“It is important tomix flatbread in a large bowl, allowing ample room for kneading.Experiencedflatbreadmakersusuallyletthedoughrestforaperiodoftimebeforerollingout.
“The art of rolling out flatbread is not easily acquired—but persevere! The firstrequirementisalarge,sturdytableandagood,mediumweight,groovedrollingpin.Itisquite fascinating towatchanexperienced flatbreadmakeratwork.The roundofdoughseemstoslidealmostbyitselfunderneaththerollingpinuntilsuddenlyitliesthereasanalmost transparent flap of breadof uniform shape.Onewon’t become that experiencedafteronlyafewtries,ofcourse,butifwestartbyhandlingsmallerportionsofdoughandbakeitonasmallersurfacesuchasagriddle,complicationsareminimizedandconfidenceisestablished.If,inearlyrollingattempts,theoutsideedgesbecomefrayed,donotdespair—theycanbetrimmedoff.Itisofgreaterimportancetorollthedoughthinenoughasthisensures a crisp,delicate finishedproduct.Thedough shouldbe turnedoftenduring therollingoutperiod,usingalong,straightcarvingknifeorspatula.Whenthedoughisrolledout to theproper thickness, itmust, according to custom,vippe (bebeaten)—in theolddays’acleanlinenclothwastiedtotheendofastick,dippedinwater,andthenusedtobeatthedough.Awoodenwhiskdippedinwatermayalsobeused.Dampeningthedoughisanimportantstep.
“Beforerollingoutthedoughitmustbekneadedwell,withoutadditionalflour,untilitbecomessmoothandelastic.Pressflat,placeinthemiddleofatablewithplentyofflourunderneathandontop,andbegintoroll.Whilerolling,stretchthedoughoftenandmakecertain it does not stick to the table as this will result in a flatbreadwith holes and anirregular shape. An even, moderate griddle temperature for baking the flatbread isessential; if it istoohotthebreadwillbubble.Totest,spreadalittleflouronthegriddleandif itturnsbrownwithinacoupleofminutesit isthepropertemperature.Bakeuntilcrispandlightbrownonbothsides.
“Whenthebreadisbaked,putitonarackorlargepieceofpaperonthetabletocool.Stack the flatbread,oneon topof theother,andcoverwithaweight tohelpmaintainauniformflatnessaftertheyhavecooled.”
If youwish, you can complete rolling out all the dough before beginning the bakingprocess.Itisnoteasyforaninexperiencedpersontoaccomplishboththerollingoutandbakinginoneoperation.Ifalltherollingisdoneatonce,stacktherolled-outflaps,oneontopoftheother,andsprinklewithalittleflourbetweeneachpieceandonthebottomofthe stack.Donot allow them to remain like this for very long, especially if the room iswarm,becausetheywillalladheretooneanother.
PotatoFlatbread(Flatbrødmedpoteter)Ifyouaremakingflatbreadwithpotatoes,boiltheunpeeledpotatoes,thenpeelandriceorgrind twice.Coolpotatoescompletelybeforeadding flour. It isdifficult togiveanexactmeasurement for flour as the potatoes differwidely inmoisture content; therefore, onemust add flour accordingly. The kind of flourmost satisfactorily used with potatoes isbarley, oat, pea (available at natural food stores), whole-wheat, wheat, or rye. Place thericedorgroundpotatoes inabowlwitha little flouron thebottomandadda little salt(optional)andflourasyoukneadalittleatatime,untilthedoughbecomessmoothandelastic.Itisnotnecessarytoaddliquidtothepotatoflatbread.Itisbesttoworkinacoolroom as the dough has a tendency to become soft when it is warm. The potato doughshouldbepreparedthenightbeforebaking,coveredwithapieceofcloth,andputinacoolplace.Kneadalittlemoreflourintothedoughjustbeforerollingout,usingthesametypeofflouraswasincorporatedintothedough.Potatobreadisverycrispanddelicious.
BarleyFlatbread(Flatbrødmedbyggmel)To3½cups(8½dl)barleyflourand½cup(1½dl)ryeflour,useapproximately¾cup(1¾dl)liquidand½teaspoonsalt.Thismakesdoughthatisveryeasytohandle.
OatFlourFlatbread(Flatbrødmedhavremel)
Usethesamemeasurementsasforbarleyflatbread.Thisdoughisverysoftandshouldbe
putthroughapotatoricerormeatgrinderatleasttwicebeforebeginningtoknead.Maketheseratherthickandbakeassoonastheyarerolledout.Uselowheat.
FlatbreadI(FlatbrødI)Ingredients:
½cup(1¼dl)lard,melted
¾tsp.bakingsoda
¼cup(½dl)sugar
1tsp.salt
½cup(1¼dl)oatmealflour
1½cups(3½dl)buttermilk
1cup(2½dl)grahamflour
Unbleachedflourasneeded
Combineingredients,addingjustenoughwhiteflourtomakethedoughworkablebutnotsticky.Rolloutintoroundsusingagroovedrollingpinandapastrycloth.Cutintopiecesandbakeonacookiesheetina350°F(175°C)ovenforabout8minutesoruntilcrisp.
FlatbreadII(FlatbrødII)Ingredients:
1cup(2½dl)buttermilk
3tbsp.sugar
½cup(1¼dl)Karosyrup,dark
1tsp.bakingsoda
½cup(1¼dl)shortening,melted
2cupsgrahamflour,or2½–3cups(6¼–7½dl)
wholewheatflour
1tsp.salt
Mix all ingredients together. Roll out the dough paper thin. Place on a big sheet on anungreasedbakingsheetsprinkledwithalittlecornmeal,andbakeina350°F(175°C)ovenforabout8minutes.Ifdesired,onceyouhaveplacedthedoughonthebakingsheetyoumayuseafattigmancutterorapizzawheeltomarkthedesiredsize.Thiswillmakeiteasytoseparatetheflatbreadintoevenpiecesoncebaked.
Weddings(Bryllup)Weddings are among themost tradition-rich of allNorwegian observances.During theMiddleAges, inaddition to thechurchweddingceremony, therewasalwaysa financialsettlement ceremony performed at home. The church at that time insisted that theminister takepart in the financial settlement ritual athome, it beingvery similar to thewedding ritual performed earlier in the church. During the financial arrangementceremony a determination was made as to type of gifts and the necessary financialarrangements between the groomand the bride’s parents. Fivewitnesseswere required.Followingthisritualthecoupleexchangedgiftsasdidtheirparentsonbothsidesaswellasothermembersofthefamily.
Themarriagewasnotsanctioneduntilthebridegroomhadpaidkjøpesum(aprice)forhisbride.Before leavingfor thechurchthebridegroompresentedhisbride-to-bewithabenkegave(agiftfixedbynegotiationsandgivenbyabridegroomtohiswifeinherhomeprevioustothemarriage),andonthedayfollowingtheweddinghewasexpectedtogiveher amorgengave (morning gift). Both these giftswere very elaborate andwere hers tokeepincaseofherhusband’sdeath.
Generally,weddingswereperformedatparticulartimesoftheyear—usuallyspringorearlysummer,orinthefallfollowingtheharvest.
Asaruleweddingswereperformedonthefarmwherethecoupleplannedtolive,whichinmanycaseswasthebridegroom’shome.Theweddingwould last from2–3daysoraslong as a week, with the more prosperous families celebrating the longest. Food wasplentiful at these wedding banquets as family and friends participated in matsendinga(food contributions), which were sent either the day before or brought along to theweddingcelebration.
Everyonepitchedinandhelpedtomakeitafeasttorememberwithplentyoffoodanddrink—especially drink—as this was the measuring stick by which the success of theweddingwasjudged.
Both bride and groom had their own officials, embetsfolk. Brudekonene (womenassistingthebride)neverlefthersidefromdressingtimepriortotheceremonyuntilshewaskonekledd (dressed as amarriedwoman). Likewise thebrurmennene (bridegroom’sattendants) remainedwith and assisted the bridegroom. Each “official” had his duty toperformfromthetimethemusicbeganforusheringinthebrideuntilthefiddlerplayedreiselåten(farewelltune)onthelastday.
These wedding traditions were in use throughout the nineteenth and partly into thetwentiethcenturies.Ruleswere strictly followedbut therewasalsoanabundanceof funand frolic on this joyous occasion. The betrothed couple had many fondmemories toreminisceoverintheyearstocome.
Food at today’sweddings is quite varied, as each couple selects special delights fromfavoritedinnermenus;however,lusciouscreamcakesandfestivekransekake(tallalmondwreathcake)seemtoremainthefavoredchoiceofdessert.
CakesandPastriesPepperCookieHouse(Pepperkakehus)
Thisdelightfullittlecookiehouseisjustalittlebiggerthan7”x5½”.Thedoughiseasytowork with and it has a tangy, delicious flavor. Leftover dough can be made intogingerbreadmenorotherfuncharacters.Smartfolkswouldmakeseveralofthesequaintlittlehouses.Makingthesepeppercookiehousesisagrandwayofsharingthejoyoftheadventseasonwithbothfamilyandfriends.Ingredients:
¾cup(1¾dl)Lyle’sGoldenSyrup
2tsp.pomegranatepeel
6tbsp.butter
2tsp.ginger
½cup(1⅛dl)sugar
½tsp.pepper
½cup(1⅛dl)milk,evaporated
2tsp.bakingpowder
3cups(7¾dl)flour
Bringsyrup,butter,sugar,andevaporatedmilktoaboil.Cool.Siftremainingingredientstogetherandaddtosyrupmixture.Coverdoughwellandchillacouplehours.Traceandcut out house pattern.Roll the doughout too⅛-inch thickness andplace directly on a
lightly-greasedcookiesheet.Placetracedpatternontopandcutoutallthepieceswithasharpknife.Note:numberofpiecesforeachpattern.Remembertocutoutopeningsforthedoorandwindows.Bake inanovenat350ºF(175ºC) forapproximately10minutes.Placeonaracktocool.Decoration:
2cups(4½dl)confectioners’sugar
½tsp.lemonextract
¼tsp.creamoftartar
1eggwhite
Placeallingredientsinabowlandbeatwithanelectricmixeruntilstiff.Keepcoveredwitha damp cloth at all times to keep crust from forming. Place in a decorating tube anddecorate the house. Have a nice assortment of candies for the children to use theirimaginationwhiledecorating.Alldecorationsmustbethoroughlydrybeforethehouseis“glued”together.
Buildingthepeppercookiehouse:Haveasturdyfoundationforthehouseready.Melt½cup(¾dl)sugaroverlowheatuntilitbecomesgoldenbrown;watchcarefullysoitdoesnotburn.Donotstiruntilready.Oneatatime,diptheedgesofthehouseinthemeltedsugarandgluetogether.Rememberthemelted sugar is extremelyHOT. Youmust not let the children do this part. Cover thejointswithaddedfrosting.Ifyoudesire,youmayusethedecoratingfrostingtogluethehousetogether.
Peppercookies:Makecookieswiththeremainingdoughanddecoratewiththefrosting.Youcanbuildafence,makeanimals,orcreatestandardpeppercookiesanddecoratethem
all.Shareandhavefun.
GoldenSpiceCake(Sirupskake)Ingredients:
½cup(100g.)scantbutter
¾tsp.ginger
2eggs
2tsp.bakingpowder
¾cup(1¾dl)syrup,GoldenLyle
1½cupsflour
¼cup(½dl)orangemarmalade
⅔cup(1½dl)cream,light
Cream butter until soft; add eggs, syrup, and orange marmalade, and blend well. Addgingerandbakingpowdertotheflour.Addtobuttermixturealternatelywithcream.Mixthoroughly.Pour into a greased, 1½quart (liter) loafpan andbake in a 350°F (175°C)ovenabout30minutes.
Makes1loafcake
HoneyLoafCake(Honningkake)Ingredients:
4eggs,separated
¼tsp.pepper
1⅛cups(250g.)sugar
½tsp.ginger
7tbsp.(100g.)butter
1tsp.bakingpowder
⅞cup(250g.)honey
1⅔cups(250g.)flour
¼tsp.cloves
Beateggyolksandsugaruntilwellmixed.Meltthebutterandmixwithfluidhoneyandaddtotheeggmixture.Combinedryingredientsandadd,blendingfully.Whipeggwhitesuntilstiffpeaksform,andfoldintobatter.Pourthebatterintoagreased1½quart(liter)paper-linedloafpan.Bakeinapreheated300°F(150°C)about50minutes.Decoratewithchocolateglazeandalmondsifdesired.
Makes1loafcake
CreamCake(Bløtekake)Tip:All creamcakes reach thepeakof their flavor if refrigeratedup to24hoursbeforeserving.MysisterEva’sfavoritestandbyformanyyears.Easilyalteredbyusingfruitofyourchoice.Apricotsorapricotjamisan
excellentaddition.
Ingredients:
6eggs
1cup(2½dl)sugar
1tbsp.water
1cup(2½dl)flour
1½tsp.bakingpowder
1tbsp.potatostarchflourorcornstarch
Filling:
1cup(2½dl)whippingcream
6oz.(170g.)raspberryjam
2bananas,sliced
1orange
Frosting:
1½cups(3¾dl)whippingcream
Preheat the oven to 325°F (160°C). Beat eggs and sugar until light and fluffy. Add thewater.Siftdryingredientstogetherandfoldintotheeggmixture,mixingwell.Pourintoa10-inch(25-cm)greasedspring-formpan.Bake40minutes.Coolonacakerack.Whencompletelycool,dividehorizontallyintotwolayers.Sprinklelayerswithfreshlysqueezedorangejuice.Placethebottomlayeronaplatter,baked-sidedown.Whip1cup(2½dl)cream until thick and glossy, and fold in raspberry jam and chopped bananas. Spreadevenlyoverthebottomlayer.Topwiththesecondlayerbaked-sideup.Whip1½cups(3¾dl)creamandsweetentotaste.Spreadoverthecakeanddecorateasdesired.
Serves10–12
CloudberryCreamCake(Multebløtkake)
Photocredit:FormaA/S
Ingredients:
5eggs
1⅛cups(2½dl)flour
½cup(2¼dl)sugar
½tsp.bakingpowder
Beat egg and sugar until light and fluffy, like eggedosis. To test the consistency, theeggedosisshouldbefirmenoughforyoutowritethreelettersofthealphabetfromwhatdripsfromthebeater.Ifthelettersdonotspreadthebatteristherightconsistency.Siftintheflourandbakingpowderanduseaspatulatofolditcarefullyintotheeggedosis.Pourintoagreased10-inchspring-formpan.Bakeat370ºF(185ºC)onthelowestrackfor40–50minutes,oruntilthecakespringsbackwhentouchedinthecenter.Removefromtheoven.Letthecakecookinthepanforafewminutesbeforeremovingittoacoolingrack.When cool, divide into three layers. For easier cutting, freeze slightly before dividing.Markthecakewithtoothpickstohelpyoucutastraightline.Fillinganddecorations:
3½cups(8dl)heavycream,whipped
1lb.(450g.)marzipan
10–12oz.(3½dl)sweetenedcloudberriesorcloudberryjam
Redandyellowfoodcoloring,blended
Peppermintleaves,fresh
2–3tbsp.milk
Confectioners’sugar
Sprinklecake layerswithmilk.Blendcloudberriesor jamwith⅔of thewhippedcream.Place the bottom layer of the cake baked side down on the platter. Spread with thecloudberry creammixture. Top with themiddle layer of the cake and spread with theremainderofthemixture.Endwiththetoplayerbake-sideup.Spreadthecake’ssidesandtopwiththeremainderofthewhippedcream.
Color¼ofthemarzipanorangeandrolloutintoacircleabout11inchesindiameter.Placeontopofthecake.Coverwitha6-inchcircleofparchmentpaperorwaxpaper.Rolloutthewhitemarzipanlargeenoughtocoverthetopandsidesofthecake.Inthecentercut themarzipan into eight even pie-shapedwedges, but do not cut all the way to thecake’sedge.Theparchmentpaperpreventsyoufromcuttingthroughtheorangelayerofmarzipanunderneath.Startingwithone tip in thecenter, rollonewedgeata timeawayfromthecenterpoint, forminga scroll.Remove theparchmentpaperwitha fork.Placesome fresh cloudberries in the center and around the scroll or decorate withmarzipanrosesandfreshpeppermintleaves.Lightlysprinkleconfectioners’sugarontop.
Cream Cake with Berries and Fruit (Kremkake med bær offrukt)
Photocredit:ConfectionerHansRobertBruun
Ingredients:
5eggs
⅔cup(150g.)sugar
⅔cup(150g.)scantflour
1tsp.bakingpowder
Filling:
Juiceof1orange
1cup(2½dl)whippingcream
6oz.(170g.)raspberryjam
2bananas,sliced
1½cups(3¾dl)whippingcream
Sugar
Decorations:
6strawberries
⅛cup(¼dl)blueberries
15raspberries
2slicespineapple,fresh
1–3Physalis(availableinthefruitsectionofthegrocerystore)
Preheattheovento325ºF(160ºC).Beateggsandsugaruntil lightandfluffy.Siftbakingpowder intosifted flour;carefullyandthoroughlyblendthedry ingredients into theeggmixturewith a spatula. Pour into a 10-inch (25-cm) greased spring-form pan. Bake 40minutes.Coolonacakerack.
When completely cool, divide cake horizontally into two layers. Sprinkle layers withfreshlysqueezedorangejuice.Placethebottomlayeronaplatter,cut-sideup.Whip1cupcreamuntilthickandglossy,andfoldinraspberryjamandslicedbananas.Spreadevenlyover the bottom layer. Top with the second layer cut side down. Whip the 1 ½ cupswhipping cream sweetened to taste. Spread all over the cake. Fordecoration, follow thepicture.
AutumnCake(Høstkake)
ThiscakehasbecomeverypopularinNorway,andservingitisagreatwaytowelcometheautumn.Youwillreceiveaccoladeseverytimeyouserveit.
Althoughitmaybeenjoyedforsingularoccasions,itmayalsobeenjoyedanytimeoftheyear by substituting blueberries and strawberries for lingonberries and cloudberries. Itreachesthepeakofitsflavorifrefrigeratedupto24hoursbeforeserving.Ingredients:
6eggs
1¼cups(3dl)flour
1cup(2½dl)sugar
1tsp.bakingpowder
Filling:
2cups(5dl)lingonberries
Confectioners’sugartotaste
3cups(7½dl)cloudberries
3cups(7½dl)whippingcream
Garnish:
1⅔lbs.(750g.)marzipan
Yellowfoodcoloring
Winejelly:
1tbsp.Knoxgelatin
Juiceof½lemon
¾cup(1¾dl)whitewineorwhitegrapejuice
Sugartotaste
Preheat the oven to 340°F (170°C). Beat eggs and sugar until light and fluffy.Combineflourandbakingpowderandsiftovertheeggmixture,andcarefullyfoldin.Pourintoa10-inch(25-cm)spring-formpan.Bakeonthelowestrackintheovenabout45minutes.Removefromtheovenandcoolonarack.Whencompletelycold,dividehorizontallyintothree layers. Reserve a small amount of each berry for decoration.Mash the remainingberriesseparately.Sweetentotastewithconfectioners’sugar.
Whipthecream.Reserveasmallamountofwhippedcreamfordecoration.Mixhalfthecreamwiththelingonberrypurée,theremaininghalfwiththecloudberrypurée.Placethebottomlayerof thecake,baked-sidedown,onaplatter.Spreadwith lingonberrycream.Topwiththemiddlelayerofthecakeandspreadwithcloudberrycream.Endwiththetoplayerbaked-sideup.Spreadwithathinlayerofwhippedcream.
Cutacircleofparchmentpaperslightlysmallerthanthecakeandplaceontopofthecake.Roll outmost of themarzipan to a round sheet, big enough to cover the top andsides, and place over the cake. In the center cut the marzipan into twelve pie-shapedwedges,butdonotcutallthewayouttotheedgeofthecake.Startingwiththetip,rollonewedge at a time away from the center point, forming a scroll. Remove the parchmentpaperwitha fork.Spoonthereserved lingonberries intothecenter,surroundthemwiththecloudberries,andspreadtothemarzipanscrolls.
Sprinkle3tbsp.coldwateroverthegelatin.Letstandfor2minutestosoften,thenheatuntilthoroughlydissolved.Combinewineorgrapejuiceandlemonjuiceandsweetentotaste.Stirinthegelatin.Strain.Refrigerateuntiljustbeginningtoset.Spooncarefullyoverthe berries. Smooth out with a knife dipped in boiling water. Color the remainingmarzipanyellow.Rollintoastripandplaceitaroundthebottomofthecake.Refrigerateuntilreadytoserve.Justbeforeserving,sprinklelightlywithsiftedconfectioners’sugar.
Serves12–14
StrawberryCreamCake(Jordbærkake)Juicy,richredstrawberriesmakethiscakeperfectforenjoyingbalmysummereveningswithgoodfriendsonthepatio.Itsbeautifullooksareonlyrivaledbyitsluscioustaste.ThebeststrawberriesappearonthemarketinMayorJune,butfrozenstrawberriesmayalsobeused.
Ingredients:
1½–2qts.(liters)freshstrawberries
2tbsp.sugar
1spongecake
1banana
Orangejuiceormilk
6oz.pkg.strawberryjello
2cups(5dl)whippingcream
Wash andhull the strawberries; set aside to dry on a paper towel.Use the sponge cakerecipeforCreamCakeorAutumnCake,anddividehorizontallyintotwolayers.Moisteneachlayerwithalittleorangejuiceormilk.Whipthecreamandaddsugar.Reserve⅓ofthecreamfordecoration.Slicethebananaverythinandmixwithafewslicedberries;addtothecreamandmixfully.Placethebottomlayerofspongecakeonaplatter,baked-sidedown,andspreadevenlywithwhippedcreammixture.
Topwiththesecondlayer,baked-sideup.Coverthetoplayerofthecakewiththewholestrawberries facingpointup.Fastena stripof foil around the cake, extendingabove theberries.Dissolvegelatinaccordingtothedirections,butuse⅓cuplesswaterthancalledfor. Refrigerate jello until it begins to jell slightly, and spoon carefully over the berries.Smoothoutwithaknifedippedinboilingwater.Whenthejelloiscompletelycongealed
removethefoilandfrostthesidesofthecakewithwhippedcream.
Serves12
AlmondMochaCake(Mandelmokkakake)Ifyoulovemochaflavoring,thiscakeisforyou.Peroisagoodsubstituteforcoffee.Itismadefromwholegrainsandisavailableatmostgrocerystores.
Ingredients:
4eggs
Dashofsalt
1cup(2½dl)sugar
3tbsp.coldcoffeeorPero
¾cup(1¾dl)flour
1tsp.mochaflavoring
1tbsp.potatoflourorcornstarch
Milkformoistening
Fillingandtopping:
2cups(5dl)whippingcream
1tsp.mochaflavoring
2tbsp.sugar
2tbsp.almonds,slivered
2tsp.instantcoffeeorPero
Beateggsandsugaruntillightandfluffy.Siftdryingredientsovertheeggmixtureandfoldin,blendingfully.StirincoldcoffeeorPero.Pourintoagreasedandfloured9-inch(23-cm) round, spring-form pan, and bake in a 350°F (175°C) oven for 25–30 minutes.Removetoarackandcoolcompletely.Whencompletelycolddividehorizontallyintotwoor three layers, and sprinklewitha littlemilk.Whipcream, sugar, and instant coffeeorPerountilthickandglossy.Addmochaflavoring.Stir.Placethebottomlayerofthecakeon a platter, bottom-sidedown. Spread someof the creamover the layer.Topwith thesecondlayerbaked-sideup.Usetheremainingcreamtodecoratethetopandsides.Toastthealmondsandsprinkleontop.
Serves10–12
CherryCreamCake(Kirsebærkremkake)Ingredients:
2cups(5dl)almondsorothernuts
8eggwhites
2cups(5dl)confectioners’sugar
Grindalmondstwice,thesecondtimewiththeconfectioners’sugar.Thealmondsshouldhavetheconsistencyofflour.Whiptheeggwhitesuntilstiffbutnotdry,andblendwiththenuts.Divideandspreadbatter in twogreased9-inch(23-cm)spring-formpans,andbakeat320°F (160°C) for25–30minutes.Cool slightly in thepanbefore removing toa
racktocoolcompletely.
Makestwo9-inchlayersCherryCream:
1¼cup(3dl)whippingcream
3½tbsp.chocolatesauceorsyrup
2eggyolks
3½tbsp.cherryjuice
2tbsp.confectioners’sugar
Beat the creamuntil firmandglossy.Add eggs and confectioners’ sugar thathavebeenwhippedtogetheruntillightandfluffy.Stirinthechocolatesauceorsyrup,andaddcherryjuicetotaste.Placeonecakelayeronaplatter,baked-sidedown,andcoverwithhalfofthecreammixture.Addthesecondlayer,baked-sideup,andtopwiththeremainingcream.Keeprefrigerateduntilservingtime.Seepicture.
Serves12
MarzipanCake(Aprikose/ananasmarsipankake)SpongeCake:
6eggs
1⅝cups(3¾dl)flour
¾cup(1¾dl)sugar
1tsp.bakingpowder
Beateggsandsugartoeggedosisconsistency—lightandfluffy.Siftbakingpowderwiththeflourandcarefullyfoldintotheeggs.Pourintoagreased8–9½-inch(20–24-cm)roundspring-formpanandbakeat 320°F (160°C) about45minutes.Coolona cake rackanddividehorizontallyintotwolayers.
Makesone8-or9½-inchcake.Almondlayer:
¼cup(½dl)almonds
½cup(1¼dl)confectioners’sugar
¼cup(½dl)zwieback,crushed
2eggwhites
Grind almonds twice, the second timewith the confectioners’ sugar and zwieback.Beateggwhites until stiff but not dry, and carefully blendwith the almondmixture. Spreadbatterinan8–9½-inch(20–24-cm)roundspring-formpanandbakeat320°F(160°C)for20–30minutes.Removefromtheovenandcoolonarack.Ingredients:
½ofa15oz.(425g.)canofpineapple,
crushedanddrained
3tbsp.apricotjuice
1lb.6½oz.(750g.)marzipan
½ofa16oz.(450g.)canofapricots,
drainedandchopped
Bridgeandheart,purchased,oruseother
desireddecorations
2½cups(6dl)whippingcream
Savejuicefromthedrainedfruit.Sprinklebothlayersofthespongecakeandalmondlayerwithjuicefromthecannedfruit.Onaplatter,placethebottomlayerofthespongecakebaked-sidedown.Whipcreamuntilthickandglossy.Add3tbsp.ofapricotjuicetoabouthalfofthecream.Coverthebottomlayerwithchoppedapricotsandhalfofthewhippedcreamwiththeaddedjuice.Topwiththealmondlayer,crushedpineapple,andremainderofcreamwiththeaddedjuice.Addthesecondlayerofspongecake.Spreadathinlayerofwhippedcreamonthetopandsidesofthecake,savingoutenoughfordecoration.Preparemarzipantoppingandcoverthecake,top,andsideswiththemarzipan,savingoutenoughmarzipan for roses and leaves. SeeWeddingCake fordirectionsonhow tomake roses.Withadecoratortubeaddwhippedcreamaroundtheedgeofthecakeanddecoratewithmarzipanrosesandleaves.Seepicture.
Makesone8–9½-inch(20–24-cm)cake
TheQueen’sPleasurePalace(Dronningenslystslott)
Photocredit:FormaA/S
What child will not remember Norway’s Independence Day, May 17, if he or she isallowedtohelpwiththiscastle.
Ingredients:
2¼cups(5dl)sugar
2¼cups(5dl)margarine
4eggs
4cups(10dl)flour
3tsp.bakingpowder
4tbsp.cocoa
1¼cups(2½dl)milk
Decorations:
4icecreamcones
¾lb.(350g.)FreiaNonStoporM&Ms
1lb.(450g.)candy,assorted
¾lb.(350g.)coconut
Greenfoodcoloring
Cookingsforstepsandbridge
Chocolatefrosting:
7oz.(200g.)Freiacookingchocolateoranygood
cookingchocolate
⅔cup(1½dl)margarine
1egg
½cup(1¼dl)powderedsugar
Whitefrosting:
½cup(1¼dl)powderedsugar
1tbsp.eggwhite,approximately
Preheattheovento350ºF(175ºC).Coverapanapproximately14”x16”withparchmentpaper.Cream the sugar andmargarineuntilwhite, add eggs, andmixwell.Addbakingpowderandcocoatotheflour.Blendintotheeggmixturealternatelywithmilkandstiruntilthebatterissmoothandthick.Spreadthebatterevenlyinthepan.Bake30minutesinthemiddleoftheoven.Coolonawirerack.DividethecakeasshowninthedrawingandplacepartAonaplatterorlargeboardcoveredwithfoil.Frostallpartswithchocolatefrosting.Placesidewalls(B)alongedgesofthecastleandafoundationforatower(C)ineachcorner.Smooththefrostingespeciallygoodinthe jointstomakethewallssmooth.Place decorations as shown, including cones that have beendecoratedwithwhite icing.Placeaflagonthetopofeachtower.Decoratedoors.Addcookiesteps.Sprinklecoconuttowhichacoupledropsofgreenfoodcoloringhavebeenaddedandspreadaround.Finishdecoratingandenjoy.
TheQueen’sSweetSecret(Dronningenssøtehemmelighet)Athinsheetofspongecakespreadwithwhippedcreamandrolledtoformlayers,thentoppedwithcaramel.Thecaramelmaybesubstitutedwithwhippedcreamandservedwithberriesontheside.
Ingredients:
2jellyrolls(seeright)
1Freiasemi-sweetcookingchocolate,
4½oz.(125g.)
2–2½cups(5–6dl)lingonberryjam
⅜cup(1dl)currantjuice
Decoration:
1¾cups(4dl)whippingcream
Lemonbalmorpeppermintleaves
Maketworecipesofjellyrolls.Grateandaddchocolatewiththeflourbeforeblendingwiththeeggs.(Thechocolatemaybedoubledifdesired.)Spreadlingonberryjamevenlyacrossthecakes.Cuteachcakein2¾-inch(7-cm)widestrips.Rollthefirststriptogethertightly.Addthenextstripontheoutsideofthefirstone,continuingtorollsnuglyuntil the laststripfrombothcakesisusedup(snowballprinciple).Placeonalargeplatterandsprinklethecakewithcurrantjuice.Whipthecreamuntilthickandglossy.Useadecoratingtubetodecorate thecakewith thewhippedcream,andaddsome lemonbalmormint leavesaroundtheloweredge.Seepicture.
Serves12–14
JellyRollwithCaramelTopping(Karamelrulade)Ingredients:
4eggs
½cup(1¼dl)sugar
1cup(2½dl)flour
¼tsp.bakingpowder
Filling:
1¼–1⅔cups(2–4dl)whippingcream
Carameltopping:
1cup(2½dl)sugar
2tbsp.water
1cup(225g.)butter,melted
1cup(2½dl)whippingcream
1tbsp.flour
½cup(1¼dl)milk
Nutscoarselychopped,optional
Beat the eggs and sugar to firm eggedosis consistency, thick. Sift together the flour andbakingpowderandblendthoroughlywiththeeggs.Greaseajellyrollpanintwoorthreespots,linewithparchmentorwaxpaper,andspreadthebatterevenlyoverit.Preheattheovento390°F(200°C)andbakethecakeinthemiddleoftheovenfor8–10minutes.Placealargepieceofwaxpaperonthecounterorrackandsprinklewithalittlesugar.Invertthecakeonto thepaper andcover the cakewith the invertedpan, forminga lid,until cool.Whipthecreamandspreadoverthecake,androllitupwiththehelpofthepaper.Trimtheends.Wrapitfirmlyinthewaxpaperandsettocoolintherefrigeratorwiththeseamdown.
Makes1jellyroll
Caramel topping: Carefully brown the sugar and water in a heavy saucepan.Melt thebutterandaddwiththecreamtothesugar.Addtheflourtothemilk,blend,andaddtothe sugarmixture in the saucepan and continue to stir whilemixture comes to a boil.Removefromheat.Cool.Unwrapthecakeandplaceonaplatter.Pourthecaramelsauceoverthecake.Sprinklewithchoppednutsifdesired.
MeringueCake(Marengskake)Agreatwaytouseupextraeggwhites.Thiscakefreezeswell.Fillwithvanillacreamorwhippedcream,andtopwithyourfavoriteberries.Youcanusefreshorfrozenberries,oraddscoopsoficecreamtoppedwithchocolateorcaramelsauce.Thevariationsarelimitedonlybyyourimagination.Ingredients:
4eggwhites
1tsp.potatoflour
1cup(2½dl)sugar
1tsp.vanillasugar
Draw a 9-inch (23-cm) circle on parchment paper or a brown paper bag. Beat the eggwhitesuntilfrothy.Mixsugar,potatoflour,andvanillasugar,andaddaspoonfulatatimetotheeggwhites.Mixwellaftereachaddition.Spreadwithinthecircleandpullupattheedgestoformasmallcrater.Bakeat200°F(90°C)for2hours.Turnofftheovenandleavethecakeintheovenuntilcold.Coolcompletelybeforefreezing.Fillasdesired.
Serves10FillingandDecoration:
1¼cups(3dl)whippingcream
Cloudberriesorotherberries
1–2tsp.vanillasugar
Whipcream.Addvanillasugarandaddtothecenterofcake.Topwithberries.
DaimCake(Daimkake)This recipe originated at Freia, Norway’s oldest andmost celebrated chocolate factory.WhilevisitingFreiainOslo,BodilBergan,Freia’sheadguide,gavemethisrecipe.Nowitisamongourfavoritedesserts(seepicture).Simplydelectable!
Meringue:
2eggwhites
½cup(1¼dl)sugar
⅓tsp.creamoftartar
Icecream:
2eggyolks
1¼cups(3dl)whippingcream
½cup(1dl)scantsugar
4FreiaDaimchocolatebars,orsubstitute
71.5-oz.Heathbars
Decorations:
½cup(1¼dl)whippingcream
Candiedorangepeel,shredded
Daimchocolate
Beateggwhitesuntilfrothy.Addcreamoftartarandbeatuntilsoftpeaksform.Addsugarone tablespoonata timeandbeatwellaftereachaddition,until stiff,butnotdry,peaksform.Pour intoa9-inch (23-cm)paper-linedandwell-greased spring-formpan.Spreadmeringueevenlyandbakeonthemiddlerackat275°F(135°C)for45minutes.Turntheovenoff.Leaveintheovenanother45minutes.Coolonarack10minutes;carefullypeeloffpaper,thencoolthoroughly.
Icecream:Whip egg yolks and sugar until light and fluffy. In a separate, chilled bowl,whip cream until firm and carefully fold into eggs. Coarsely chop chocolate (slightly
freezingthecandybarsmakesthemeasiertochop)andadd,savingsomefordecoration.Returncaketothepanandpourcreammixtureontop,smoothingitoutevenly.Freezeatleasttwohours.
Decoration: Whip cream and decorate with a decorating tube. Sprinkle with Daimchocolateandcandiedorangepeel.
FrozenChocolateTorte(Frossensjokoladeterte)Delectableready-to-eatdessertrightfromthefreezer.Remove10minutesbeforeservingtime.
Ingredients:
3eggwhites
¾cup(1¾dl)sugar
½tsp.creamoftartar
¾cup(1¾dl)hazelnutsorpecans,finelychopped
Filling:
2cups(5dl)whippingcream
1tsp.purevanillaextract
¾cup(1¾dl)chocolatesyrup
Milkchocolate,shaved
Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Addsugar,1tablespoonatatime,andbeatuntilverystiff,butnotdrypeaksform.Foldinnuts.Drawtwo,9-inch(23-cm)circlesonabrownpapersack,spreadthemixturethatisevenlydividedwithinthecircles.Bakeinapreheated275°F(135°)ovenfor45minutes.Turnoffthe oven and leave the door closed for 45minutes longer. Remove to a rack and coolcompletely,thenremovethepaper.
Filling:Whipcreamuntilfirm.Stirinchocolatesauceandvanillaextract.Dividebetweenthelayersandtop.Sprinklewithshavedchocolate.Freezeuntilfirm.
Serves10–12
MotherMonsonCakes(MorMonsenkaker)ThismoistdeliciouscakeisamustforChristmas,butitsoriginisamysterytoall.
Ingredients:
1cupplus1tbsp.(2½dl)butterormargarine
1¼cups(3dl)sugar
6eggs
Peelof1lemon,grated
1¾cups(4½dl)flour
1tsp.bakingpowder
Garnish:
½cup(1¼dl)scaldedalmonds,slivered
½cup(1¼dl)currants
3–4tbsp.granulatedorPearlsugar
Creambutterormargarinewiththesugaruntilcreamy.Addeggs,oneatatime,andblendthoroughlyaftereachaddition.Stirinthelemonpeel.Mixflourandbakingpowderandadd. Pour the batter into a 16 × 8-inch pan, lined with parchment or wax paper andheavilygreased.Smooththebatteroutevenly.Sprinklewithalmonds,currants,andsugar.Pressthegarnishlightlyintothebattersoitdoesnotfalloffwhenthecakeisdone.Bakeonthemiddlerackof theovenat375°F(190°C) for20–25minutes.Thecakeshouldbelightgoldenandbakedthrough,butnotdry.Removeitfromtheovenassoonasnobatterstickstoaninsertedcaketester.Coolslightlyonacakerack.Covercakewithwaxedpaperandacookiesheetandturnthecakepanupsidedownonthesheet.Placeawirerackontheupturnedcakeandturnagainsothecakerestsright-sideupontherack.Coolthecakeonthewirerack.Whenthecakeiscold,cutindiamondshapeswithaverysharpknife.
AlmondCake(Fyrstekake)
Fyrstemeans“prince”or“sovereign”.Thisinsignificant-lookingcakehasadelectablealmondmacaroonfilling.ItisatraditionalfavoriteforallmemorableoccasionsinNorway.Itisveryrichandshouldbeservedinsmallportionsasis,orwithadabofwhippedcreamoraspoonfulofvanillaicecream.
Ingredients:
⅝cup(140g.)butterormargarine
½cup(1¼dl)sugar
2eggyolks
2tbsp.water
1tsp.bakingpowder
1¾cups(4¼dl)flour
Filling:
2cups(5dl)almonds,unblanched
2cups(5dl)confectioners’sugar
3–4eggwhites,slightlybeaten
2tbsp.water,approx.
1tsp.almondorrumextract
Eggtobrushcakewith
Creamthebutterandsugaruntillightandfluffy.Addeggyolksandwater.Mixwell.Addbaking powder to the flour and stir into the butter mixture. Chill. In the meantime,prepare the filling by grinding the almonds twice, the second time together with theconfectioners’sugar.Blendthoroughlywitheggwhites,water,andextract.Press⅔ofthechilleddough intoa9-inch(23-cm)ungreased, spring-formpanhavingdoughcoverupthesidesabout1¼inches(3cm).Spreadthealmondmixtureevenlyoverthedough.Rolltheremainderofthedoughoutto⅛-inch(2-mm)thicknessandcuteightstrips½inch(1¼cm) inwidth.Layfourof thestripsparallel toeachotheracross thetopof the filling.Arrange the remaining four stripsat rightangles,weaving to forma latticepattern.Cutoutanother½-inch(1¼-cm)widestripandpressaroundtheedgeofthecake.Brushwithslightlybeatenegg.Bakeat375°F(190°C)for25–30minutes,oruntilgoldenbrownandthoroughlybaked.Leavethecakeontherackforafewminutesbeforecarefullyremovingfromthepanontoaplatter.Cutinwedges.
Serves10–12
AppleCake(Eplekake)Nothingtastesmuchbetterthanagoodapplecake.Itwasawelcometreatwhenguestsarrivedinourhome,orservedasaSundayeveningtreat.Tomakeitextraspecialtopitwithalightly-sweetenedwhippedcreamorvanillasauce.
Ingredients:
2cups(5dl)flour
2tsp.bakingpowder
1cup(2½dl)butter
1cup(2½dl)sugar
2eggs
2tsp.vanillasugar
3–5GrannySmithapples
Lemonjuice
Frosting:
½cup(1¼dl)confectioners’sugar
Coffeecream
1tsp.rumextract
Mix the flour and baking powder. Add to the butter and mix as for pie crust. Addremainingingredients,exceptapplesandlemonjuice.Workintopliabledough.Divideintwo unequal portions. Pat the largest portion into an 8-inch (20-cm) spring-form pan,coveringthebottomand1½inch(4cm)upthesideofthepan.Wash,peel,core,andslicetheapplesandsprinklewithalittlelemonjuicetopreventdiscoloration.Coverthedoughwithapplesandtopwiththeremainingdough.Bakeinapreheated350°F(175°)oven,40–50minutes.Whencoolremovefromthepanontoaplatter.Mixingredientsforfrosting,andspreadoverthecake.
Serves8–10
BirthdayKringle(Fødselsdagskringle)Theperfectsubstituteforthosewhodonotwantacakeontheirbirthday.Alsopleasinganytimeagooddelicacyiscalledfor.Youneedtohavealittleroomtoprepareasthedoughneedstoberolledouttoalengthof34inches.Itwilltake4–5hourstorisetwice.
Ingredients:
1pkg.activedryyeast
1tbsp.water,lukewarm
2eggs,slightlybeaten
2⅛cups(300g.)flour
⅓cup(50g.)sugar
¼tsp.salt
7oz.(200g.)butter
Filling:
5tbsp.(75g.)butter
⅓cup(50g.)sugar
½cup(50g.)raisins
½cup(50g.)citron,finelychopped
½cup(50g.)almonds,chopped
Dissolvetheyeastinwater,andbeatintotheeggs.Sifttogetherflour,sugar,andsalt,andcutinthebutter.Mixwitheggsandworkuntilyouhavesmoothandelasticdough.Cover,andletriseinawarmplaceuntildoubleinbulk.Punchdowndoughandturnoutontoaflouredboard.Kneadadding flourasneeded toprevent sticking,until thedough is softandelastic.Rollouttoa6×34-inch(15×86-cm)longribbon.
Filling:Creamthebutterandsugaruntillight,andspreadoverthedough.Sprinklewithraisins, citron, andalmonds.Fold the long sides toward thecenter,overlapping slightly.Form intoakringle shapeona large cookie sheet.Cover and set to riseuntildouble in
bulk.Brushwitheggandsprinklewithsugar.Bakeonthemiddlerackina375°F(190°C)preheatedovenfor25minutes.
OsloKringle(OsloKringle)“Sistersweepsthecottageclean,decorateswithbirches,acrossthefloorshesprinklessmallLiliesoftheValley,androsebudsmany:Aflawlessplaceforachild.”
—Anonymous
Ingredients:
1cup(2½dl)flour
2tbsp.water
½cup(1¼dl)butter
Mixtheflourandbutter;addcoldwaterandmixasforpiecrust.Dividethedoughintwoandrolloutintworopes16inches(40½cm)long.Placeonanungreasedcookiesheet,andwithyourhands,flatteneachportionoutto4inches(10cm)wide.Creampuffpaste:
1cup(2½dl)water
3eggs
½cup(1¼dl)butter
1tsp.almondextract
1cup(2½dl)flour
Bringthewaterandbuttertoaboil.Removefromthestoveandimmediatelyaddalltheflour;beatuntilsmooth.Addoneeggatatime,beatingwellaftereachaddition.Addtheflavoring. Spread on the above strips covering the dough completely. Bake at 350°F
(175°C)for45minutes.
Makes2pastriesor30pieceswhencutFrostwhencoolwiththefollowingicing:
1cup(2½dl)confectioners’sugar
½tsp.almondextract
1tbsp.butter,soft
Cream
Mix confectioners’ sugar, butter, and almond extract. Add just enough cream forspreadingconsistency.Spreadorpushthroughadecoratingtubeontothepastries.Theyarebesteatenthesamedaybutalsofreezewell.
DanishPastry(Wienerbrød)I dislike the name “Danish” because what Americans think of as “Danish” is a sadimitation, not comparable to the delectable wienerbrød made in Scandinavia. WienermeansViennese(man),andbrødmeansbread.Thatdoesnotexplainthe flakyheavenlypastryScandinavianscallwienerbrød;however,onceyouhave tastedwienerbrød, it doesnotmatter. But knowingwhat true “Danish” is, you likelywill share themwith friendsrepeatedly.Ingredients:
1⅞cups(250g.)flour
½cup(1¼dl)milk,cold
2tbsp.sugar
1egg
1tbsp.margarine
1⅞cups(200g.)butterormargarine
1pkg.activedryyeast
Sifttogethertheflourandsugar.Cutin1tablespoonmargarine;itwillpreventthedoughfrom becoming leathery. Add the yeast to cold milk and let it dissolve. Add the yeastmixtureandeggtotheflour.Lightlymixtheingredients.Thedoughwillbeextremelysoft.Chill15minutes.Inacoolplace,quicklyrollthedoughouttoalargesquare,¼-inch(½-cm)thick,usingaslittleflouraspossible.Useacheeseknifetothinlyslicethebutterandplaceon⅓ofthedough,approx.¾inch(2cm)fromtheedge.Foldthe⅓unbutteredpartover⅓ofthebuttereddough,andtheremaining⅓overontop.Repeatcrosswise.Rollthedoughoutandrepeatthefoldingtwoormoretimesoruntilthemargarineisdistributedevenly.Thisgivesyouaflakypastry.Itisimportantthatthemargarinedoesnotoozeout.If itdoesthedoughwillbecomestickyanddifficulttorollout,andthefinishedproductwillbeadisappointment.Bakeinapreheatedovenat475°F(245°C)for15minutes.
Wienerbrødfilling:Youcanusethesamebasicdoughforallwienerbrød.Byvaryingtheshapes and fillings you come up with the delectable pastries so much in demand. Inadditiontothefillingsthatfollow,prunes,apricots,andthickapplesaucearepopular.VanillaCreamFilling:
½cup(1dl)scantmilk
1tbsp.sugar
1tbsp.flour
1tsp.vanillasugar
1eggyolk
Add all the ingredients except the vanilla sugar to a heavy bottomed saucepan, on lowheat.Beatvigorouslyuntilthecreamisthickenedandreachestheboilingpoint.Donotletitboilbutremovefromtheheat.Beatnowandthenwhileitiscooling.Addvanillasugartotaste.Almondfruitfilling:
2tbsp.almonds
2tbsp.sugar
2tbsp.currants
Slightlybeateneggwhitestomakeafirmmassthat
doesnotrun
2tbsp.citron
Garnish:
2tbsp.(30g.)almonds,chopped
2tbsp.pearlsugar,coarselycrushed
ShapingWienerbrød:
CocksComb:Rollthedoughinasquare20×20inches(50×50cm).Cutintosquares8×8inches(20×20cm).Placeateaspoonfulofthefillingofyourchoiceinthecenter.Foldinhalf.Presstheedgestogetherwithaforkdippedinwater.Cut3–4slitsalongthepressededge.Bendtoresembleacock’scomb.Placeonbakingsheettoriseinawarmplacefor1hour.Brushwiththebeateneggandsprinklewithalmondsandpearlsugar.Preheat theovento480°F(250°C).Bakefor8–10minutes.
Envelopesandtriangles:Cutthedoughuplikeforacock’scomb.Place1tsp.offillingofyourchoiceinthecenter.Foldallfourcornersintowardsthecenter.Pressdownfirmlysotheydonotopentoomuchduringthebaking;orfolddiagonallysoastoformatriangle.Followtheremainderoftherecipeforcock’scomb.
CreamPuffswithRaspberry(Vannbakkelsmedbringebær)Versatilevannbakkelsareeverpopular.Theyareeasytomakeandalwaysasuccess.Thetraditionalfillingsarewhippingcream,eggcustard,oricecream,buttrythisraspberrymoussefilling.
CreamPuffPastry(Vannbakkels):
1cup(2½dl)water
½cup(125g.)butter
½cup(125g.)flour
4eggs
Mousse(Bringebærfromasj):
4eggs
⅔cup(1½dl)sugar
1⅔cups(4dl)whippingcream
1pkg.unflavoredKnoxgelatin
¾cup(1¾dl)raspberries,freshorfrozen
Combine thewaterandbutter (cut intopieces) inaheavysaucepanandbring toa fullboil.When the butter ismeltedmove from heat and add the flour all at once, stirringvigorouslywithawoodenspoonuntilitformsaball.Beatin1eggatatime,beatingwellaftereachaddition.Coveracookiesheetwithparchmentpaper,or leaveungreased,anddropdoughbythetablespoonfulontothepaper,(aboutthesizeofgolfballs)3inches(8cm)apart.Bakeat390°F(200°C)20–25minutes.Donotpeekduringbakingasthiswillcause thepuffs to fall.Afterbaking is finished, leave them in theoven forabout1hourwiththeheatcutoffandtheovendooropenhalfway.Theyneedtocoolslowlyandtobefullydry.
Makes14–16
Bringebærfromasj: Beat eggs and sugar until of eggedosis consistency—light and fluffy.Whipcream.Inasmallsaucepansprinkle¼cup(½dl)scantwateroverthegelatin.Letstand 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3minutes.Drizzlethegelatinintowhippedcream,stirringconstantlyuntilblended,andaddtotheeggmixture.Carefullyfoldincleanedraspberries—theymaybefrozen,thawed,andwelldrained.Cutoffthetopsofthecreampuffs.Assoonasthemoussebeginstogelfillthepuffs, and replace the tops. Set to chill. Justbefore serving sift a little confectioners’sugaroverthecreampuffs.
ShrovetideBuns(Fastelavnsboller)TheweekbeforeShrovetideSunday(seventhSundaybeforeEaster),thebakeriesinNorwaybegintofillupwithShrovetidebuns.Manyhomemakers,however,stillpreparetheirowntreasuredfamilyrecipes.
Ingredients:
1⅔cups(3dl)milk
1egg,slightlybeaten
1pkg.activedryyeast
½cup(115g.)butterormargarinemelted,slightlycooled
¼cup(½dl)sugar
½tsp.salt
1qt.(liter)flourorenoughflourtomakesmooth,pliantdough
1½tsp.cardamom
Eggforbrushing
Heat the milk until lukewarm. Pour into a mixing bowl and stir in the remainingingredientsexceptflour.Stirinalittleflouratatimeuntilthedoughissmoothandelastic.Placeinagreasedbowl,cover,andsetasidetoriseinawarmplaceuntildoubleinbulk.On well-floured pastry cloth, turn the dough out and knead very lightly. Divide intoeighteenportions.Formeachportionintoaballbyplacingyourhandinacuppedshapeovertheball,pressingdownwhilemakinga largecirclewithyourhand.Asyouroll theballletupontheweightlittlebylittle,allowingthedoughtoformintoasmoothball.Slitapocket.Withaspoondippedinwater,filleachpocketwithalmondfilling,thensealback
up.Placeballsapartonagreasedcookiesheet,cover,andletrise15minutes.Preheattheoven to 350°F (175°C). Brush bunswith beaten egg,which allows them to risewithoutcracking andgives thema smooth finish.Bake for15minutes.Coolonawire rack.Toleaveplain,readthedirectionsbutignorethefillinginstructions,oraddothersuggestedfillings.
Makes18bunsAlmond-filledbuns:
1cup(2½dl)almonds,ground
2–4tbsp.water
1cup(2½dl)confectioners’sugar
Eggwhite
Blendalmondsandpowderedsugarwell.Addwaterandenougheggwhiteneededtomixthoroughly.
Cream-filledBuns:
This is the traditional filling for the Shrovetide buns. A gentle reminder of happy daysspent in Norway with siblings and parents. Shrovetide without these cream-filled bunswouldnotbeShrovetide.
Cutbaked,cooledbunsintwohorizontally.Whip2cups(5dl)ofwhippingcream,andadd sugar to taste.Cover the bottompart of the bunwith a large spoonful ofwhippedcream.Replacethetopandsprinklewithconfectioners’sugar.
Raisin-Citronfilledbuns:
Work1cup(2½dl)raisinsand⅔cup(1½dl)choppedcitronintothedough.Divideintoeighteen pieces, form into balls, and place on a greased baking sheet. Follow previousdirectionsonbaking.
TheWorld’sBest(Verdensbeste)ThiscakeisalsoknownastheKvæfjordcake.WhenIthinkofKvæfjordclosetoTromsø,
fresh fish, lefse, andgame come tomind.A little curious such a celebrated cake shouldoriginateinruggednorthernNorway.Therearenumerousversionsofthisrecipe.Thisismyfavorite.TheNorwegianscallitvidunderlig!—wonderful!Youbethejudge.Ingredients:
⅝cup(150g.)generousbutterormargarine
¾cup(150g.)sugar
5eggyolks
1tsp.bakingpowder
1⅛cups(150g.)flour
4tbsp.milk
Meringue:
5eggwhites
1cup(200g.)sugar
⅓cup(50g.)almonds,chopped
Filling:
1smallpkg.vanillapudding
1¼cups(3½dl)milk
1¼cups(3dl)whippingcream
1tsp.rumextract
Creamthebutterandsugaruntillightandfluffy.Beatintheeggyolksoneatatime.Siftthe baking powderwith the flour and add alternatelywith themilk. Line an 8×12-inch(20×30-cm) panwith parchment or wax paper and grease well. Pour the batter in andsmooth the top.Beat theeggwhitesuntil stiffbutnotdry.Graduallyadd the sugarandbeatuntilstiffandglossy.Spreadthemeringueoverthecakebatter.Sprinklewithchoppedalmonds.Bakeinapreheated355°F(180°C)ovenuntilgolden.Preparedoublerecipeofvanilla pudding. Add rum flavoring, and carefully fold the whipped cream into thepudding. Cut the cake in two horizontally and spreadwith the filling. Replace the top.Keepchilleduntilservingtime.
Makesone8×12-inchcake
AlmondTowerCake(Kransekake)KransekakereignssupremeinNorway.Weddings,birthdays,promotions,holidays—itisalwaysthere.Don’tshyawayfrommakingthisdelicacy.Itisnotdifficult—honestly—justalittletimeconsuming.Followthedirections,doexactlywhattheysay,andsoonyoucansparklewithpride,knowingyouhavemadethemosttraditionalofNorwegiancakes!
Kransekakeisjustplainfuntomakeanddecorate.Herearetwotips:almondsusedmustbe of the best quality. Many prefer to blanch them, which makes the cake lighter inappearance. Leaving the almonds unblanced will make a darker cake, though richer inflavor.Ipreferunblanchedalmonds,butyoumightliketotryhalfandhalf.
Decorations:Norwegianflagsareamust.Thetraditionalknallbonboner,partycrackers—frillyparty favors—arevery expensiveandhard to find.Youcandecorate the cake inanother beautiful way, withmarzipan flowers (see picture).Make them from the samekransekake dough, omitting the flour and not baking, or use fancy wrapped konfekt,chocolates. Secure all decorations with a light caramel sauce. Decorations on the cakeshouldberatheruniform.Thecakeshouldnotbeloadeddown,butsimpleandelegant.
Manythinkofkransekakeonly in its traditional form—the tower shape—butonecanmakevariedshapessuchasbaskets,logs,orhornsofplenty.Kransekakekeepswellinanairtightcontainer.Addingaraw,peeledpotatoorafreshpieceofbreadtothecontainerwillresultinachewycake.Thecakemayalsobefrozen;whendefrosted,thecakewillbechewy fromthemoisture.Prepareandbake thekransekake rings inadvanceand freeze.Removefromfreezerintimetodefrostanddecoratebeforeserving.
Pleasereadalldirectionsbeforeproceeding.Thisrecipemakesa16-ringcake.Ifyoudonothavekransekake pans,don’tdespair.Prepare thedoughaccording to thedirections.Cutintothepropersizesandformrings—thesmallestshouldbe5½inches(14cm)witheachadditional ring a scant¾-inch (2-cm) larger.Cover a cookie sheetwith aluminumfoil,greasewell,andplaceringsontop.Ingredients:
5½cups(13½dl)almonds,ground,leftasis,orblanched
4eggwhites,slightlybeaten
2tbsp.flour
5½cups(13½dl)confectioners’sugar
Grindthethoroughlywashedanddriedalmonds.(Ifyouchoosetoblanchthealmonds,pourboilingwateroverthem,thenplaceinasteameroversimmeringwateruntilthehullsloosenandbecomeeasytoremove.Donotletthealmondsboil;theywilllosetheirflavor
and become leathery.) For good results, it is important to work with thoroughly dryalmonds.Letthemstandcoveredforatleast24hoursordrytheminamedium-hotoven,beingcarefulnottooverdo.
Grind almonds a second time with the confectioners’ sugar. Add slightly beaten eggwhites a little at a time andmixwell. Take care that themixture does not become toomoist;itwillrisetoexcess,becomeporous,and,asaresult,bedifficulttoremovefromthepan.Thiscanberemediedbytheadditionofalittleflourandconfectioners’sugar.Ontheotherhand,ifthecakeisnotmoistenough,thecakewillnotriseandwillturnhardanddry.Inthiscase,addalittleeggwhite.Itisadvisabletotestbyfirstbakingasmallsample.
Beforeyoubegin,letthedoughrest,preferablycovered,atleast10minutesorevenuntilthenextday.Thiswillmakeworkingwithiteasier.Greasering-shapedpanswithunsaltedbutteror cookingoil and sprinklewitha littleCreamofWheat.Rollout smallportions(finger thickness) to fit the rings. Cut the edges with a knife and butt edges to form aperfect circle. This will ensure a balanced finished product. Bake the rings on a cookiesheet in the middle of the oven at 300°F (150°C). Do not over bake. Cool quickly,preferablyinadraftyarea.Whenalmostcool,carefullyslidethecakefromthepans.Withapastrybrush,removeanyexcessCreamofWheat.Frosting:
1cup(2½dl)confectioners’sugar
½tsp.whitevinegar
1eggwhite,slightlybeaten
Stir the vinegar and egg white into the confectioners’ sugar until the frosting is thickenoughtobeusedinacakedecorator.Decorateoneringatatimewithazigzagpattern,making sure the pattern reaches well over the edge of each ring. When the rings arestacked,oneovertheother,theextraicingservesasanadhesive.Makeleavesandroses,orother flowers, from marzipan, or decorate kransekake with party crackers or fancywrapped chocolates. Attach decorations with caramel. Add small flags. When servingkransekakeremovethelowerringsandbreakintoserving-sizepieces.
Caramel:The amount youneed tomakedependsonhowmanydecorations you areadding to your kransekake. Two to four tablespoons of sugar should be sufficient. It iseasiesttomakecaramelinafryingpan.Warmthepanoverlowheatthenaddthesugar.Itisbestnottostiruntil thesugar ismeltedbecause lumpsformeasilyandaredifficult tomelt.Whenmelted,keepcaramelwarmwhileattachingdecorations.Thecandyhardensalmostinstantlywhencooled.
WeddingCake(Bryllupskake)
Timeschange,andtodaymanyusethistypeofcontemporaryweddingcake.Thoughnotanoldtraditionalcake,itwillpleasethemostdiscriminatingweddingcouplesandalltheirguests.Thehorseshoes topping thecakearemade fromwhite chocolate.They stand forgoodluckinNorway.
Whenyouwantsomethingsuperblydelicious,justcuttherecipeinhalf,orthirds,andyouwill have a cake thatwill bringmemorablemoments to any occasion. This cake isbaked in 7–8½- and 11-inch (18–22- and 28-cm) round springform pans. It is best tomake the cake in two batches. Divide the dough in two. One portion will fit the twosmallestpans,andtheotherhalfthelargestpan.Thealmondsareweighedaftertheyhavebeenscalded.Readtherecipethroughbeforebeginningtomakethiscake.Ingredients:
16eggs
1⅓cups(200g.)flour
2cups(5dl)sugar
2tsp.bakingpowder
1½cups(200g.)almonds,blanchedandground
Grease the pans and cover the bottomwith parchment paper.Whip eggs and sugar toeggedosisconsistency—lightandfluffy.Carefullyfoldinthethoroughlygroundalmonds,and add flour that has been sifted with the baking powder. Divide the batter into theproper size pans. The smallest pans takes about 30 minutes to bake, medium 35–40minutes,andlargefrom50–60minutes.Whenbakedcoolonarack.
Fillinganddecoration:¾–1¼cups(2–3dl)sparklingapplejuice,suchasMartinelli
2qts.(liters)whippingcream
3tbsp.sugar
2cups(5dl)thickapricotjam,lightlysweetened
4⅜lbs.(2kg.)marzipan,approx.
Redandgreenfoodcoloring
4–5FreiaDaimchocolates,orsubstitute
7–81.5-oz.Heathbars
Bridalcoupleorwhitechocolatedecoration
SeeMarzipanTopping,orpurchasealmondpasteandfollowthedirectiononthepackage.Divideallthecakeshorizontallyintwoorthreelayers.Itiseasiertodividethecakesiftheyarepartiallyfrozen.Sprinklesparklingapplecideronallthelayersandspreadwithathinlayerofjam.Chillthebowlandthebeatersbeforewhippingthecream.Whipabout2cupsofcreamatatime(addingalittlesugartoeachbatch).Addcoarsely-choppedchocolatestohalfofthewhippedcream.Fillthecakeswiththechocolatecream,spreadingitevenlyoverone layerofeachof the threedifferent sizesofcakes.Topwith the second layerofcake,bottom-sideup,andcoverall threecakeson the topandsideswith theremainingwhippedcream.
Marzipancover:Keepmarzipanatroomtemperatureandrolloutenoughmarzipantocoverthetopandsideofonecakeatatime,ascant¼-inch(5-mm)thick.Ifneeded,usealittleconfectioners’sugartohelpwiththerollingout.Thesugarcanbeeasilybrushedoffwithapastrybrush.
Placethecakesonathreetiercakestand,beginningwiththelargestonthebottom.Filladecoratortubewithwhippedcreamanddecoratethethreecakeswithstars(seeWeddingCakephotographabove).Makemarzipan roses (indifferent sizes) and leaves and finishdecoratingthecakeaccordingtothepicture.Topthecakewithyourdesireddecoration.
Roses and leaves: Color approximately ¼ of the marzipan with red and green foodcoloring(mostlyredfortheroses).Donotaddtoomuchfoodcoloringatonetime;youwantasoftpinkcolor.Youcanalwaysaddmoreifneeded.Toobtainamorenaturalgreenadd1dropofblueforeverytwodropsofgreen.Again,addalittleatatime;youcannotremovethecoloronce it isadded.Rollgreenmarzipanoutandcutout leavesandmarkveinswithcandytools,atoothpick,oraknife.Itisagoodideatoatleastmaketherosesandleavesacoupleofdaysaheadoftime.Theykeepwellinairtighttins.
Roll pink marzipan out as thinly as possible. Cut into 5–6-inch (13–15-cm) longribbons;thewidthdependsonhowbigyouwanttherosetobe.Atoneendstartrollinguptheribbon,alittletightatthebeginningandloosingitupasyougo,allowingthecenterportion to protrude slightly in some roses and to recess in others. Bend the outer layeroutwardtoresembletheconfigurationofarose.
Norway’sGrandFruitPie(Norgesstorartetfruktpie)Forinspirationseethephoto.Followtheeasystepstomakethismouth-wateringfruitpie.Largeenoughtoserve12people.
PieDough:
½–⅝cup(120–160g.)margarine
1⅛–1½cups(150–200g.)flour
1½–2tbsp.sugar
3–5tbsp.water,cold
Besuretouseonlychilledutensilsasthispiedoughmustnotgetwarm;useyourhandsaslittle as possible. Cut chilledmargarine into 1-inch (2½-cm) squares. Placemargarine,sugar,andflourinamedium-sizedbowlandcutmargarineinwithapastryblender.Thengather it all quickly togetherwith your fingertips.Add the coldwater, a little at a time,using your fingers to form the dough. It should be pliant and smooth, not grainy andmoist.Dividethedoughinfourths.Takeonepieceandplaceonthecounter.Placetheheelofyourhandonthedoughandwithonestroke,pressandstretchoutthedough.Scrapethedoughupwithascraperandsetaside.Repeatwiththeremainingpieces.Gatherupallthedough,sprinklingalittleflourontop.Wrapinplasticwrapandcoolintherefrigeratorforatleast1hour.Removethedoughandgentlypressinto9–12-inch(23–30-cm)tartpanwitharemovablebottom.Doughshouldbeabout3/16-inch(8-mm)thick.Maketheedgesevenbycuttingoffanyexcessdoughwithaknife.
Topreventthedoughfromrising,prickwithafork.Letrest15minutes.Bakeat395°F(200°C)inthemiddleoftheovenfor10–12minutes.Itisreadywhenitbeginstoleavetheedgeandhasalight,goldencolor.Aircirculationmakesthepiecrustcrisp.Coolonarack.If the finished pie will stand more than 2 hours before eaten, “seal” the bottom withcurrantorapricotglaze.Ifyouwanttokeepitlonger,brushwithmeltedchocolate.(Theglazerecipemakesenoughtosealthecrustandtobrushontheberries.)Beforetheberriesareadded,coverthebottomofthepieshellwithvanillacream.VanillaCream:
4eggyolks
1¾cups(4dl)wholemilk,boiling
⅔cup(1½dl)sugar
½cup(50g.)flour
1½tbsp.vanillasugar
Beattheeggyolks,sugar,andvanillasugaruntillightandfluffy.Itshouldbestiffenoughthatwhenitfallsbackintoitself,thedripslayontop.Beatintheflour.Whilebeating,addthe boilingmilk, drop by drop at first, then in a thin stream. Pour themixture into aheavy-bottomedpanandplaceovermediumheat.Stirvigorouslywhileitisbeingbroughttoaboil.Lowerheatandsimmer2–3minutesafterboilinghasbegun.Removefromheatandcool.
Addberriesofyourchoice (seephotoopposite for suggestions).Quickly rinseberriesandremoveallforeignobjects.Drainwellonapapertowelwhileyoupreparetheglaze.Glaze:
2tbsp.sugar
¼cup(1dl)scantcurrantjellyorapricotmarmalade
Stirthesugarandjellyormarmaladetogetherinasaucepan.Placeovermediumheatandwarm 2–3minutes. Glaze should thicken to the point that drippings from a spoon areviscous.Donotsimmertoolong;itmayturntocaramel.Brushtheglazeoverthepiecrusttopreventitfrombecomingsoggy.
Spread the vanilla cream in the bottom of the pie crust. Place berries close together,formingadecorativepattern.Brushathinlayerofglazeovertheberries.Serveasiswithvanillaicecreamorwhippedcream.
Serves10–12
Creams,Frosting,andGlazesVanillaorRumEggCustard(Eggekrem)Therearemanywaystouseeggcustardasfillingforcakes.Onecanvarythetastebyaddingflavoringssuchasrumextract,vanilla,oralmond,orbyaddingtartjams,jellies,orfruit.
Thecustardmaybe thickenedwithall-purpose flourorpotato starch flour.However, itwillhaveashinierandsmootherappearanceifpotatostarchflourisused.Whenmakinglargeamountsofeggcreamitwillbecreamierifthesugarandeggsarewhippedseparatelytoeggedosisconsistency—lightandfluffy.Ingredients:
1⅔cups(4dl)milk
4eggyolks
¼cup(½dl)sugar
1tbsp.potatostarchflour
1tsp.vanillasugar,or1tsp.rumflavoring
Inaheavysaucepanbringthemilktoaboil.Setaside.Inabowl,beattheeggsandsugarsuntil eggedosis consistency—light and fluffy. Add the hot milk, a few drops at a time,blendingwell after each addition.Return to the saucepan and place overmediumheat.Dissolve the potato starch flour in a littlewater and add in a thin streamwhile stirringconstantlyuntilitthickenstotheproperconsistency.Itmustnotboil.(Addrumflavoringifused.)Coolbyplacingthepanincoldwater.
EggCustardwithGelatin(Eggekremmedgelatin)ThiscustardisgoodforNapoleoncakesorcreamcakes.
Ingredients:
1¾cupsmilkorcoffeecream
2pkg.Knoxgelatin,unflavored
3tbsp.flour
1cup(2½dl)whippingcream
4eggyolks
Flavoring
2tbsp.sugar,heaping
Inaheavysaucepancombinethemilkandflourandbringtoaboil.Letsimmeracoupleofminutes.Removefromheatandcoolslightly.Beat theeggyolksandsugaruntil lightand fluffy and carefully stir into the milk mixture. Return to medium heat and stirconstantlyuntilitthickens.Donotletitboil.Removefromheat.Softenthegelatinwithasmallamountofwater,andheatuntilthoroughlydissolved.Whilestirring,pourinathinstreamintothehotmixture.Pourthecustardintoabowlandstirnowandthenasitcoolsandbeginstothicken.Whencool,whipthecreamandfolditintothecustard.Addyourchoiceofflavorings.
Makes3cups
VanillaorRumCream(Vaniljekrem)Ingredients:
2eggyolks,large
1tbsp.potatostarchflour
½cup(1¼dl)sugar
2cups(5dl)coffeecreamormilk
1½tsp.vanillasugar
1½tsp.rumflavoring
Addallingredientstoacoldsaucepanandblendfully.Setthepanovermediumheatandstircontinuallywhilebringingittotheboilingpoint.Itmustnotboil.Placethesaucepanincoldwaterandbeatthecreamuntilcold.Chillbeforeusing.
MandarinOrange/ChocolateCream(Mandarinsjokoladekrem)Deliciousfillingforcreamcakes.
Ingredients:
4oz.(125g.)Freiasemisweetcookingchocolate
1pkg.Knoxgelatin,unflavored
111oz.(310g.)canmandarinorangesegments,drainedwell
2cups(5dl)whippingcream
½tsp.gratedorangepeel
Inaheavypan,meltthechocolateinthecream.Chill.Whipuntilfirmandaddtheorangepeel.Inasmallsaucepan,sprinklethegelatinovera littlewaterandletstand2minutes.Heat and stiruntil fullydissolved.Cool slightly, andwhile stirring add to the chocolatecreaminathinstream.Stirinthemandarinorangesegments.
ButterCream(Smørkrem)Buttercreamisquickandeasytomake.Itisexcellenttofillorfrostcakeswith,andtheflavormaybevaried.
Ingredients:
½cup(1¼dl)butter,unsalted
Flavoringsofyourchoice
1cup(2½dl)confectioners’sugar
Have the butter at room temperature. Beat until light and fluffy. Gradually add theconfectioners’sugarandbeatuntilwellblendedandthecreamislightandwhiteincolor.Leaveasisoraddflavoring.
Makes¾cup(2dl)
ButterCreamII(SmørkremII)Ingredients:
½cup(100g.)scantbutter
1tbsp.cocoa,unsweetened
1cup(2½dl)confectioners’sugar
¾tsp.vanillasugar,or½tsp.vanillaextract
2eggyolks
Have the butter at room temperature. Beat until light and fluffy. Gradually addconfectioners’sugarandbeatuntilwellblendedandthecreamislightandwhiteincolor.Thoroughlyblendineggyolks,cocoa,andflavoring.
Makesabout¾cup(2dl)
FlavoringsforButterCream(Smakstilsetningavsmørkrem)Ingredients:
1tsp.mochaextract
2tbsp.orangepeel,gratedandlightlysweetened,or
½tbsp.orangejuiceandtouchofgratedorangepeel
1–2tbsp.cocoa,unsweetened
2oz.(60g.)chocolate,melted
1tsp.vanillasugar
2tbsp.lemonpeel,gratedandlightlysweetened
½tsp.vanillaextract,pure
Donotuselemonororangepeelifyouareplanningtouseadecoratortube.
MarzipanforCakeToppings(Marsipanlokk)Enoughtocovertopandbottomofa10-inch(25-cm)cake.
Ingredients:
1½cups(200g.)almonds,blanched
1eggwhite,approx.
1tbsp.water,approx.
2¾cups(300g.)confectioners’sugar,approx.
Blanch the almonds and dry well. Grind the almonds twice, the second time with theconfectioners’ sugar. They should be like flour. Add the slightly beaten egg white andwater,andworkthemasstogetheruntilviscous.Formintoaball.Onamarbleslaborontop of a white plastic bag roll the marzipan out on a little sifted confectioners’ sugar.Making themarzipan “lid” is simplified by rolling out themarzipan between two largeplastic sheets, or use a plain, large plastic bag. Place themarzipan inside the bag on acounterandrollontheoutsideofthebaguntilyoureachthedesiredsize.Cutthebagtoopen.Placeyourhandunderneaththeplasticandbeginplacingfromtheedgeofthecake,removingthebagcarefullyasyougo.Trimthe“lid”toevenedges.
ImitationMarzipanTopping(Falskmarsipan)Excellentastoppingforcreamorothercakes.
Ingredients:
3½tbsp.(½dl)water
1cup(350g.)confectioners’sugar,goodmeasure
2tbsp.(30g.)butter
1eggwhite
1tbsp.(25g.)scantflour
Fewdropsalmondoilorextract
In a heavy saucepan over low heat make a thick porridge of water, butter, and flour,stirringconstantly.Coolslightlyandaddtheremainderoftheingredients.Followrolloutdirectionintheprecedingrecipe.
Confectioners’SugarorChocolateGlaze(Melisglasur)Ingredients:
1cupconfectioners’sugar
2tbsp.cocoa
2tbsp.milkorcream
Flavoringssuchasvanilla,rum,oralmond
Siftconfectioners’sugar(andcocoaifused),addmilkorcream,andblenduntilsmoothandglossy.Adddesiredflavoringsuchasalmond,rum,vanilla,andsoforth.
CookiesandWafflesCrispDiamondCookies(Sirupsnitter)Thin,crisp,andtraditionallyawelcomeChristmascookie.
Ingredients:
9oz.(¼kg.)syrup,GoldenLyle
⅛tsp.nutmeg,freshlygrated
1⅓cups(3¼dl)sugar
1tsp.anise
¼cup(½dl)butter,melted
½tsp.bakingsoda
⅔cup(1½dl)whippingcream
1qt.(liter)flour,approx.
½tsp.pepper
1tsp.ginger
Decoration:
Almonds,scalded
Eggwhite
Warmthesyrup,sugar,andbutterinaheavysaucepan.Coolandaddmostofthecream,leavingout2tablespoons.Blendspiceswithhalfoftheflourandaddtothemixture.Stirthebakingsodaintothe2tablespoonsofcreamandaddwiththeremainingflourtothecookies.Youdonotwantthedoughtobetoodry;itisthereforeadvisabletoleaveoutalittleflourthatmaybeaddedifneeded.Workthedoughwellandleaverefrigerateduntilthenextday.Onalightlyflouredsurface,rolloutverythin,aportionatthetime,andcutintodiamondshapeswithaflutedpastrywheel.Gentlypresshalfofascaldedalmondin
the center and brushwith egg white. Bake at 355–365°F (180–185°C) for 5–6minutes.Watchcarefullyastheywillburneasily.
CookieStacks(Bordstabelbakkels)Anold,traditional,superbtastingcookie,betterknownonthefarmsthaninthecities.Yetnowithasbecomequitepopularallaround.
Stabelmeans“pile”or“stack.”Theyareservedbyplacingtwocookiesafewinchesapart,with the next two crossing,½ inch (1¼ cm) from the ends of the first two. Continuestackinguntilyoureachthedesiredheight.Ingredients:
3eggyolks
1⅓cups(1¼dl)sugar
2tbsp.whippingcream
1⅛cups(250g.)butter,softened
3½–3⅞cups(500g.)flour,approx.
Gratedpeelof1lemon
AlmondMeringue:
1⅞cups(4½dl)almonds,ground
2⅓cups(250g.)confectioners’sugar
Gratedpeelof1lemon
4eggwhites,beaten
Beat the egg yolks and sugar until light and fluffy. Stir in thewhipping cream.Mix thegratedlemonpeelwithflourandaddtothemixturealternatelywiththesoftbutter.Mixfully.Letthedoughrest1hour.Onalightly-flouredsurfacerolloutathindough(manysaythethicknessofabladeofstraw),andcutoutlengths6×1inch(15×3cm).Greaseorcoveracookiesheetwithparchmentpaperandbakethecookiesinthemiddleoftheovenat355°F(180°C)for6minutes.
Almondmeringue: Grind the almonds twice, the second time with the confectioners’sugar.Addthe lemonpeelandeggwhitesandmixwell.Addthealmondmeringue inastripedownthecenterofthecookie.Themeringueswellssodonotputitallthewaytotheedge.Returntotheoventodryat160°F(70°C), leavingtheovendoorajar.Thecookiesarefinishedwhenthemeringueissetyetstillwhite.
Oatmeal-LaceCookies(Havrekniplekaker)Ingredients:
1cup(225g.)butter
½tsp.salt
1cup(2½dl)sugar
2cups(5dl)oats,quickcooking
⅔cup(1½dl)flour,sifted
¼cupmilk
Heat the oven to 375°F (190°C). Melt the butter in saucepan. Stir in the remainingingredients,mixingwell.Dropby½ teaspoonabout3 inches (8 cm)apartonagreasedandflouredcookiesheet.Spreadthinly.Bakefor5–7minutes.Watchcarefully.Letstandafewminutesbeforeremovingfromthepan.
Dalesmen(Døler)Unpretentiouslookingandindescribablydelicious.
Ingredients:
¾cupplus1tbsp.(1¾dl)butter
⅜cup(½dl)whippingcream
⅔cup(1½dl)sugar
1tsp.vanillasugar,orpureextract
5tbsp.potatoflour
1cup(2½dl)hazelnutsoralmonds
1cup(2½dl)flour
Cream the butter and sugar until light and fluffy.Mix the potato flour with flour andvanillasugar, ifused.Sifta little intothebuttermixtureandstir.Addthecream,vanillaextract ifused,theremainingflour,andcoarselychoppednuts.Dropbytheteaspoonfulontoagreasedorparchmentcoveredcookie sheetandbake for10–12minutes,oruntil
lightgoldenincolor,inapreheatedovenat350°F(175°C).
SerinaCookies(Serinakaker)
Ingredients:
3¼cups(8dl)flour
1¼cups(3dl)butter
1½cups(3½dl)sugar
2eggs,separated
1½tsp.bakingpowder
1cup(2½dl)almonds,blanchedandfinelychopped
½tsp.saltofhartshorn
1tsp.vanillasugarorpurevanillaextract
Pearlsugar
In a large bowl combine the flour, 1¼ cups (3 dl) of the sugar, baking powder, salt ofhartshorn,andvanillasugar,ifused.Cutinthebutterwithapastryblendertillthepiecesarethesizeofsmallpeas.Setaside.Beat1eggwhiteuntilfirm.Graduallyaddremaining¼cup (½ dl) sugar, beating until stiff and glossy.Combine the egg yolkswith the vanillaextractifused,andfoldintothebeateneggwhite.Blendwiththeflourmixturethenworkwithyourfingersuntilwellmixed.Donotoverworkthedough;thiswillcausethecookiesto lose someof their crispness. Shape thedough into 1-inch (2½-cm)balls. Placeon awell-greasedcookiesheet,andpressdownwithaforkinacriss-crosspattern.Brushwiththe remaining slightly beaten egg white and sprinkle with chopped almonds and pearlsugar;pressthegarnishlightlyintothecookiessotheydonotfalloff.Preheattheovento350°F(175°C).Bake15minutesoruntilgoldenbrown.Coolslightlybeforeremovingtoracks.
Makes7dozen
Marianne’sCookies(Marianne’sSpecier)Besuretomakethesecookieswithrealbutter.
Ingredients:
3½cups(450g.)flour
1⅝cups(375g.)butter
1¾cups(200g.)confectioners’sugar
Mixallingredientstogetherinafoodprocessor.Itmakesfirmdough.Rollintolongropesabout2inches(5cm)thick,andslicein⅛-inch(½-cm)thickslices.Bakeat350°F(175°C)untillightlygolden.
KneppCookies(Kneppkaker)Ingredients:
3eggs
1tsp.saltofhartshorn
1cup(2½dl)sugar
¼tsp.pepper
1cup(2½dl)syrup,GoldenLyle
Asmuchunbleachedflourasneeded
¼cup(½dl)milk
Preheattheovento350°F(175°C).Beattheeggsandsugarwell.Heatthehoneyorsyrupuntil lukewarmandaddtotheeggmixture.Addmilk.Sift togetherthespicesandflour,andfoldin.Dropbytheteaspoonsfulonagreasedcookiesheet.Bakeuntilgoldenbrown,about10–12minutes.
Makes3dozen
TinyDoughnuts(Smultringer)Thesearesmallcookie-doughnuts,notwhatweinAmericathinkofasdoughnuts.
Smultringer tops the list of the “7 must” cookies on the Norwegian homemaker’sChristmasbakinglist.ItisimportanttodeepfrythemquicklyinhotlardorCrisco.Theykeepwellinairtightcontainersaswellasinthefreezer.Ingredients:
⅓cup(75g.)margarineorbutter
3tsp.cardamom
2eggs
3¾cups(500g.)flour
1cup(200g.)sugar
2tsp.saltofhartshorn
1⅓cups(3dl)evaporatedmilk,whipped
Meltandcoolthemargarineorbutter.Beattheeggsandsugaruntillightandfluffy.Beatthecannedmilkuntilstiffandfoldin.Mixandstirthedryingredientsintotheegg/milkmixture,beingcarefulnottoaddtoomuchflour;doughshouldbesoft.Usejustenoughflour to be able to roll thedoughout to⅜-inch (1-cm) thickness.Cut outwith a smalldoughnut cutter or two graduated glasses. Deep fry in hot lard or Crisco until goldenbrown.Drainonpapertowels.Storeinairtightcontainers.
MazarinTarts(Mazariner)Almondloverswillrelishthesetraditionaltartsfilledwithadelectablealmondfilling.
Ingredients:
1¼cups(3dl)flour
½tsp.bakingpowder
¼cup(½dl)sugar
½cup(1¼dl)butter
1tbsp.icewater
Filling:
⅓cup(¾dl)butter
½cup(1½dl)sugar
¾cup(1¾dl)almonds,ground
2eggs
½tsp.almondextract
Mixtheflour,bakingpowder,andsugar.Cutinthebutterandaddicewater.Shapeintoaball and chill thoroughly. Remove the dough from the refrigerator.With your thumb,pressalittledoughintobutteredmuffinorsandkaketins.Preparethefillingbycreamingthebutterandsugaruntillight.Addthegroundalmondsandextract.Addeggs,oneatatime,andbeatwell.Put2teaspoonsofthealmondfillingineach.Rollalittleofthedoughout and cut thin ⅓-inch (8-mm) strips and crisscross over the filling. Tuck the endsbetweenthe fillingandthecrust.Bakeonabakingsheet,on the lowestrack, ina350°F(175°C)ovenfor20–25minutes.
Makesabout1½dozentarts
SandNuts(Sandnøtter)Sometimesonecannotexplainthenamesofoldtraditionalcookieslikethese,buttheyareenjoyedalloverNorway.
Ingredients:
½cup(1¼dl)margarineorbutter,halfofitunsalted
1¼cups(200g.)potatostarchflour
½cup(60g.)unbleachedflour
⅔cup(1½dl)sugar
2tsp.vanillasugar
1egg,small
1tsp.bakingpowder
Creamthemargarineorbutterwiththesugaruntillightandfluffy.Addtheeggandmix.Mixtheremainingingredientsandaddtothemixturealittleatatime,blendingwell.Chillintherefrigeratorforacoupleofhours.Shapeintosmallballsabout1⅛inch(3cm)indiameter.Placeonagreasedcookiesheetandgentlypressdownwithafork.Bakeinaveryhotovenat410°F(210°C)untilgolden.Watchcarefullysotheydonotburn.
Rosettes(Rosetter)Adelightful,alwayswelcometraditionalcookiethatlooksbeautiful.
Theykeep for sixmonths in a freezeror airtight container.Youdoneeda rosette iron,nowavailable inmoststoresthatcarrykitchenutensils.Lookfortheonesthathavetworosettemolds;itwillcutyourbakingtimeinhalf.Ingredients:
2eggs
1½cups(3½dl)flour
1tbsp.sugar
1cup(2½dl)milk
½tsp.salt
Saffloweroil
½tsp.cardamom
Beattheeggslightly.Addthesugar,salt,andcardamomtotheflourandmixwell.Addtotheeggsalternatelywithmilkandmixthoroughly.Thebattershouldbelikethickcream.Itmaybemadethenightbeforeandrefrigerated.Orallowthebattertostand30minutestoalleviateairbubbles.Useanelectriccontrolledpan.Heattheoilto365°F(185°C)beforedippingtheironintheoilfor10seconds(makingsurethepanisdeepenoughtoallowthemoldtobecompletelysubmerged).Drainslightlyonpapertowels.Keepthetemperaturebetween350–375°F(175–190°C).Dipthehotironintothebatter,beingcarefulnottogetthebatterontopoftherim;itwillmakeitimpossibletoremovetherosette.Submergeintheheatedoilthoroughly,coveringthemold,andcookuntillightlybrowned.Iftherosettedoesnotleavetheironwhencooked,releaseitwithafork.Drainwellbeforestoring.Serveplainorsprinkledwithconfectioners’sugar.
Makes40
MonksI(MunkerI)Thesedelicateball-shapedmonkshaveabatterthatresemblespancakes.Theywereoftenservedinourgrandparents’day
andoriginatedinDenmark.
In America they are often known by their Danish name, Aebleskiver. Monk pans areavailablefrommostScandinaviandelicatessensandkitchenwareimportstores.Ingredients:
3eggs
1tsp.bakingpowder
2cups(5dl)buttermilk
2½cups(6dl)flour
1tbsp.sugar
Fruitorjelly
½tspsalt
Beattheeggsandblendwiththemilk.Inaseparatebowlsiftthedryingredients.Makealarge indentation in the center of the drymixture and slowly stir in the liquid. Let thebatterrestafewminutes.Heatthemonkpan.Addalittleshorteningtoeachcompartmentandwhentheshorteningbeginstosmokefilleachhalffullwiththebatter.Whencookedon one side add some fruit or jelly. Turn using two forks, one on either side. Whenthoroughlybakedsprinklewithconfectioners’sugar.
MonksII(MunkerII)Ingredients:
Apples
1½tsp.bakingsoda
6eggs,separated
1½tsp.salt
2qts.(liter)buttermilk
6tbsp.sugar
6cups(15dl)flour
Confectioners’sugar
6tsp.bakingpowder
Jam
Wash,peel,andslicetheapples.Boiluntilbarelytenderandsetaside.Separatetheeggs.Mixtheeggyolkswithbuttermilk.Inaseparatebowladdthedryingredients,andstirinthebuttermilkmixture.Beattheeggwhitesuntilstiff,butnotdry,andgentlyfoldintothebatter.Heatthemonkpan.Addalittleoil,shortening,ormargarinetoeachcompartment;whenveryhotfilleachhalffullwithbatter.Whencookedononesideaddasmallpieceofappleorjam.Turnusingtwoforks,oneoneitherside.Whenthoroughlybaked,remove
and sprinkle with confectioners’ sugar. Servewarmwith jam or applesauce. The recipemaybehalved.
TheDairymaid’sWafers(Seterjentasrømmebrød)Thiscookieisrolledoutverythinandbakedinakrumkakeiron,butnotrolledupintoaconelikekrumkaker.Itisanoldtraditionalrecipe.
Ingredients:
1cup(2½dl)sourcream
½tsp.cardamom
⅞cup(200g.)butter
4tbsp.sugar
¼cup(½dl)water
1qt.(liter)flour,approx.
¼tsp.salt
Have the butter at room temperature and stir together with the sour cream. Add theremainingingredients,leavingoutalittleflourforrollingoutthedough.Kneadintofairlyfirmdough.Chill for2hours.Sprinklea littlesugarontopandroll intothedough.Cutoutacardboard template thesizeofakrumkake iron; traceandcut thewafers fromthepattern.Bakeinaheatedkrumkakeironuntilanicegoldencolor.
CardamomCone-ShapedWafers(Krumkaker)Innumerablearethevariationsofthistraditionalwafer.Thisdeliciousrecipehasneverfailedmethroughoutmylife,soIstickwithit.
Ingredients:
Egg(1eggmakes9wafers)
Flour
Sugar
Cardamom
Butterormargarine
Weightheegg(s)withtheshellon.Totheweightofeacheggaddthesameweighteachofsugar,butter,andflour,mixedwithalittlecardamom.Mixitalltogether.Heatakrumkakeiron,ungreased,until adropofwater sputterswhen sprinkledon its surface.Butter theironslightlyforthefirsttwocakes.Placeageneroustablespoonofbatterinthemiddleoftheironandclose.Bakeovermediumheatuntilgolden.Removethecakewithaforkandimmediatelyrollupintoaconeorcylindershape.
Variation:Quicklyplacekrumkake inoroverasmalldessertcuporbowlandserveasadessertfilledwithwhippedcreamandfruitorberriesofyourchoice.
Goro(Goro)Manyoftheearlytraditionalcookiesweremadeinirons.Someofthemorewelltodohadtheirowndesignandofteninscribedtheirinitials.
Tomakegoro takes time.Enlista familymemberor friend.Keeppaper towelshandy towipeupthefatthatoozesoutoftheiron.Ingredients:
3eggyolks
1tsp.cardamom
⅔cup(1½dl)sugar
6cups(15dl)unbleachedflour
1cup(2½)whippingcream
3cups(7½g.)butter,lightlysalted
Beattogethertheeggyolks,sugar,andcream.Addcardamomtotheflourandsifthalfofthe flour, a little at a time, into the eggmixtureandmixwell.Put the remainderof theflouronthecounterandplace thedoughontop.Roll thedoughout toa thick flapandspread thebutter in thin layersacross thedough.Foldoverandrolloncemore.Rollupandchillfor24hours.Rolloutthin.Cutacardboardtemplatethesizeofagoroiron;traceand cut the cookies from the pattern. Bake in a hot, ungreased goro iron until a lightgoldencolor.Wipe fatoffas it tricklesout.Remove fromthe ironwithaspatulaontoacuttingboard.Cutoffthefrayededgesandcutapartwhilestillhot.Coolcompletely.Theymaybefrozen.
Makesabout12dozen
PoorMan’sCookies(Fattigman)Donotbefooledbythename.Originalrecipescalledforasmanyas24–30eggs,minusafewwhites.Mytheoryisthatthename“poorman”stemsfromthepremisethatmakingthesecookieswillmakeonepoor.
Cream,eggs,butter, and suchwere easy to comebyon theNorwegian farmswhere therecipesoriginated.Thesediamond-crullersgobacktothemid-nineteenthcenturyandareamustatChristmastimeinmostNorwegianhomes.Keepswellinairtightcontainers.Ingredients:
7eggyolks
2tbsp.cognac
½cup(1¼dl)sugar
2⅔cups(350g.)flour,approx.
1cup(2½dl)whippingcream
¼tsp.cardamom
¼tsp.lemonpeel,grated
Lardorshortening
Beattheeggyolksandsugaruntillightandfluffy.Whipthecreamuntilfirmandaddtotheeggstogetherwiththelemonpeelandcognac.Addcardamontotheflourandsiftintothemixture,keepingoutalittleflourtosprinkleoverthedoughandsometorolldoughoutwith.Cover and chill until thenextday.Removea smallportion,placeona lightlyfloured surface, and roll out to thin dough. Cut into diamond shapes with a fattigmancutteroruseapastrywheelandruler.Makeaslitabout1⅛inch(3cm)longinthemiddleandcarefullysliponecornerthrough.Placeonaboardorbakingsheetsprinkledlightlywith flour.Fry inhot lardor shortening.Theyswell anddevelopairbubblesduring thecooking. Remove when golden brown and drain well on paper towels. Sprinkle withconfectioners’sugarifdesired.Storeinairtightcontainers.
Makes7½dozen
BerlinWreaths(Berlinerkranser)ThesecookiesareamongthemostfavoriteinNorwegianholidaybaking.Theyarealittletrickytomake,butifyoupersevereyouwillberewardedwithdelicatelittletidbits.
Ingredients:
3eggyolks,hardboiled
2cups(5dl)butter
4eggyolks,raw
3⅛cups(7½dl)flour
⅞cup(200g.)sugar
Eggwhite
½tsp.vanillasugar
Pearlsugar
Mashthehardboiled,coldeggyolksandcombinewiththeraw.Addthesugarsandbeatwell. Wash out the butter to remove most of the salt. Add this alternately to the eggmixturewiththeflour.Chill.Rollintothin“ropes”about⅓-inch(8-mm)thick.Cutinto4-inch(10-cm)lengthsandformsmallwreaths,overlappingtheends.Pressdownlightlytomaketheendssticktogether.Dipfirstinthebeateneggwhite,theninthepearlsugar.Preheattheovento375°F(190°C)andbakeongreasedcookiesheetabout10minutes.
Makesabout7dozen
Hartshorn(Hjortetakk)Ingredients:
4eggyolksand2eggwhites
4cups(450g.)flour
1¾cups(4½dl)sugar
½tsp.cardamom
⅓cup(¾dl)whippingcream
1tsp.saltofhartshorn
¾cup(170g.)butter,melted
Cream the egg yolks, egg whites, and sugar together until light and fluffy. Stir in thewhipped creamand cooled,melted butter.Addhalf the flour that has beenmixedwithcardamom and salt of hartshorn. Cover and let stand overnight. Next day add enoughflourtomakemedium-firmdough.Rollintopencil-thicklengths,cut,buttedges,androlltomakeeven.Make3–4diagonalslitsontheouteredgeringswithasharpknife.Deepfryinhotfat.Coolanddrainonabsorbentpaper.Storeinairtightcontainers.
Makesabout6dozen
CustardCreamTartlet(Linser)Linserbringbackmemoriesofmanyspecialfamilyget-togethersatNesodden.Ifyoudonothaveheartshapedlinsepans,muffinpansmaybesubstituted.
Ingredients:
2cups(5dl)flour
¾cup(170g.)butter
2eggyolks
2½tbsp.sugar
CustardCream:
1cup(2½dl)milkorcoffeecream
1vanillabean,cutlengthwise
4eggyolks
¼cup(½dl)sugar
1tbsp.cornstarch
CustardCream: In a heavy panmake the custard by bringing themilk and the vanillabeantoaboilandletsimmer10minutes.Removethevanillabean.Beattheeggsandsugaruntilofeggedosisconsistency(lightandfluffy).Whilestirring,addspoonfulsoftheboilingmilktotheeggmixture.Placeitall,withthecornstarch,backintothepanovermoderateheat,stirringconstantlyuntilthickened.Itmustnotboil.Coolincoldwater.
Pastry:Blendthebutterintotheflourwithapastryblender,orwithyourfingertips,untilit resembles small peas.Add sugar and egg yolks andwork together quickly into a softdough.Formintoaballandchill.Rollout⅔ofthepastryandlineagreased linsepans,preferably heart-shaped. Divide the filling equally among the lined pans. Roll out theremaining pastry and lay over the filling, using unbeaten egg white on the edges as abindingagentandpressinggentlyaroundtheedges.Placeonacookiesheetandbakeat400°F(205°C)forapprox.15minutesoruntilgolden.Coolafewminutesbeforecarefully
removing from thepans, as theyarequite fragile.These tartlets areusually frostedwithsugarglazeorsprinkledwithconfectioners’sugar.
Makes15tartlets
SandTarts(Sandkaker)Tartsareusedallyearround.Deliciouseatenplain,orfilledwithwhippedcream,decoratedwithgratedchocolateornuts,orberriesandfruit,orfilledwithpuddingsandjello.
Ifyoufillthem,dosojustbeforeservingortheywillbecomesoggy.Theykeepwellinanairtightcontainerandthefreezer.Recipemaybecutinhalf.
Ingredients:
1cup(2½dl)sugar
2tsp.almondextract
2cups(450g.)butter
4½cups(11dl)flour
1egg
Cream the butter and sugar until white. Add the egg, and blend in the remainingingredients. Chill the dough overnight. Remove a small portion of the dough from therefrigerator.Putasmallamountofdoughinaflutedtartpan.Pressathinlayerofdoughon the bottom and sides, turning the tart pan as you are working. Remove the excessdoughfromtheedge.Placethetartpanonacookiesheetandbakeat350°F(175°C)12–15minutes, or to a golden color. Cool slightly before turning the tart pan over. The tartshouldslideoutbutsometimesatapwithaspoononthebottomofpanwillloosenit.
Makes7dozen
VanillaWreaths(Smørkranser)Thesecookiesmeltinyourmouthlikevanillaclouds.Especiallygoodwithvanillaicecreamandfreshorfrozendefrostedberries.
Ingredients:
⅞cupless1tbsp.(198g.)butter
1¾cups(235g.)flour
⅔cup(125g.)sugar
½tsp.bakingpowder
1egg
1tsp.vanillasugar
Creamthebutterandsugaruntillightandairy,andaddtheremainingingredients.Chill.Force through a cookie-press about½-inch (1¼-cm)wide and 4¾-inch (12-cm) longbars.Formintowreaths.Placeonaparchment-coveredcookiesheet.Bakeinapreheatedovenat350°F(175°C)andbakeuntillightgolden.Coolonarack.
Waffles(Vafler)Norwegianslovewaffles!Theybakethewafflesinheart-shapedcastironwaffleirons.Youcanuseanelectriciron,butsomeofus,spellboundbythetraditionalheart-shapedirons,believe,foolishlymaybe,thatNorwegianwaffles,totastetheirbest,mustbebakedintheheart-shapedirons.
CakesandwafflesbakedincastironformsareamongtheoldestkindofNorwegiancakes.Someof the cake ironshavebeen foundwith runicwritingson them.Theoldestwaffleironsmadeoneheart-shapedor squarewaffle.Later, threehearts in the same ironwerepopular.Theheart-shapedwaffleironinusetodaytraditionallyhasfivehearts.
Wafflesmaybeenjoyedinthemorning,atlunchtime,orintheevening.Theyaregreatwhen unexpected guests come to your door because, generally, we all have the simpleingredientsonhand.Anditisacomforttoknowthatsomethingsoflavorfuldoesnotcostmuch.
ThereareinnumerablerecipesforwafflesinNorway—inexpensiveandhealthylow-fatones,onesmadewithbarleyflour,andthosewithoutbutterandcream.Crispdelectableonesarehighincaloriesbutneverthelessirresistible.Trydeliciouswafflesmadewithyeastaswell.
Somewafflesyoucanservewithavarietyofsandwichmeats;others,youcanmakeintocreamcakesorservethemwithicecreamandberries.Ormaybeyoustillpreferthemoretraditionalway:butteredand sprinkledwith sugar,or toppedwitha thick sliceof sweet
Norwegiangoatcheeseoraspoonfulofyourfavoriteberryjam.
In earlier times hverdagsvafler, everyday waffles, were made with barley flour (nowavailable at natural food stores). For guests, the more refined flour was used with theaddition of sour cream. The most commonly-used waffle had a rather firm texturecontainingnoegg, yeast,orbakingpowder,butboastedofbetterkeepingqualities.Thefancierwafflehadfreshmilk,cream,sourcream,butter,andsugaradded,whichmadeathickerandsuperiortexturedproduct.Tryseveralofthesewafflerecipes,andmaybe,justmaybe,youtoowillbecomeanavidfanoftheNorwegianwaffles.
CakeWaffles(Sprøvafler)Thesedeliciouswaffleshavenowheatflour.Theyareattheirverybestwheneatenwarm.Marveloustoppedwithicecream,sourcream,orwhippedcreamandtoppedwithfruitspreads.
Ingredients:
4eggs
2¾cups(500g.)potatostarchflour
1⅛cups(250g.)sugar
3tsp.bakingpowder
1⅛cups(250g.)butter,melted
Beattheeggsandsugartill lightandfluffy.Meltbutter,coolslightly,andaddtotheeggmixture.Mixthepotatostarchflourandbakingpowderandadd.Thebatterwillberatherfirm. Ifyouareusinganon-electricheart-shaped,Norwegianwaffle iron, it is ready forbaking when it is so hot that a drop of water splatters when flipped across its surface.Lightly butter its surface before the firstwaffle only. Bake a small testwaffle.Drop thebatter by a topped tablespoonful onto the iron and close tightly. Bake until golden andcrisp.
Makes12waffles
CrispWaffleswithCream(Sprøkremvafler)Deliciousandquicktomake.Youmaybeattheeggwhitesseparatelytomakethemextralight,butitisnotnecessary.
Ingredients:
1⅓cups(3dl)flour
⅓cup(¾dl)water
½tsp.salt
1cup(2½dl)sourcream
2tbsp.sugar
½cup(1¼dl)scantbutter
1tsp.vanillasugar,orvanillaextract
3eggs
Mixalltheingredients,excepttheeggwhites,untilyouhaveasmoothbatter.Letrest25–30minutes.Beattheeggwhitesuntiltheyformpeaksandgentlyfoldintothebatter.(SeeCakeWaffles,left,forbakinginstructions.)Placeoncakeracksuntilcool.Servewithberry
jamorsprinklewithconfectioners’sugar.
EverydayWaffles(Hverdagsvafler)Lowincalories,inexpensive,andtasty.Bakeintheafternoon,placeinaZiplockbag,andenjoyasatreatfollowingdinner.
Therecipecalls forculturedmilk.Homogenizedmilkmaybeusedbut thesewafflesaretastierwithculturedmilk.Ingredients:
2eggs
½tsp.bakingpowder
1⅓cups(3dl)culturedmilk
2tbsp.sugar
1⅓cups(3dl)flour
3tbsp.margarine,melted
Beattheeggswithhalfthemilk.Mixthedryingredientsandaddtotheeggs,stiruntilthebatterissmooth.Addtheremainingmilkandmeltedbutterandmixwell.Letthebatterstand10minutes.(SeeCakewaffles, left,forbakinginstructions.)Servewithgoatcheeseorjam.
Makes8heart-shapedwaffles
WafflesWithYeast(Vaflermedgjær)Ifyouarenotinahurry,theselow-fatwafflesareincrediblydelicious.Thebattermustbeallowedtorise¾ofanhour.Iftheyarebakedtoosoontheywillbecometoohard.
Ingredients:
3eggs
½cup(1¼dl)water
2–3tbsp.sugar
½cup(1¼dl)sourcream
2cups(5dl)scantmilk
1tbsp.activedryyeast
2tbsp.margarine,melted
2¼cups(5½dl)flour,approx.
Beattheeggswiththesugaruntillightandfluffy,7–10minutes.Addthemilkandmeltedandcooledmargarine.Stiryeast intoa littlesourcream,andaddwith½cupmilk.Addenough flour to make the batter a proper consistency—not too thin. Stir until wellblended.Setasidetorise¾ofanhouruntilbubblesform.Greasetheironwell.FollowthebakingdirectionsforCakeWaffles(p.159).Servewithbutterandjam.Thesewafflestastejust as good the next day if kept in an airtight plastic bag. They will lose their flavorsomewhatiffrozen.
LemonWaffles(Vaflermedsitronsmak)Aratherunusualflavor,butdeliciousservedhotorcold.
Ingredients:
5eggs
½tsp.lemonpeel,freshlygrated
¼cup(½dl)sugar
1cup(2½dl)sourcream
1cup(2½dl)flour
¼cup(½dl)butter,melted
1tsp.lemonjuice,fresh
Beat the eggs and sugaruntil thick and fluffy, about 10minutes.Alternately fold in theflour,whichhasbeen siftedwith the lemonpeel, and sourcream.Stir in thebutterandlemonjuice.Setbatterasidetorest10–15minutes.Heataheart-shapedwaffleiron.It ishotenoughwhendropsofwatersprinkledon its surfacesputter.Pourapproximately¾cupbatterinthecenteroftheiron.Lowerthecoverandbakeuntilthesteamingstops,30–60secondsoneachside.Donotpeekduringthebakingperiod.
Makes6waffles
PartiesGivingapartycanbeanexhilaratingexperienceifproperlyplanned.Successisguaranteedifsufficienttimeisallowedforpreparationandafewsimplerulesarefollowed.
Whygiveaparty?Wedonotneedanexcuseforaparty.Life isacelebration!Socallyourfamilyorfriendstogetherandshareyourjoyofliving.AndifyouareNorwegianwehavemanyfeastdaysthroughtheyear(seemybook,Norway’sFestDays)withthemesjustwaitingforustobeenjoyed.
As a young girl inNorway, I learnedmuch about party-giving frommymother. Sheradiatedhappinesswhenshemadeherpartypreparations.Shehadfunbothplanningandpreparing, knowing the enjoyment everyone, includingherself,wouldhave. Shedidnothavemuchmoneyinherbudget,butsheutilizedherimaginationandtalents.Andsheleftatrailofhappyguestsaftereachget-together.Ifyouhaveanewideaonhowtogiveagreatparty,useit.Ourworldwouldcometoastandstillandbeunbearablyboringwithoutourimaginations!
Make a list: Include on your list everything that needs to be done then follow it.Invitations,decorations, food shopping,housecleaning, and the likemustbe taken intoconsideration. Plan your invitations, decorations, andmenu around the chosen theme.Themenudoesnothavetobeelaboratebutdomakeittastyandcolorful.Thefoodwillhavealottodowithyourparty’ssuccess.Anyfoodthatcanbepreparedandfrozenistoyouradvantage.
Decideonyourguestlist:Youwillsucceedwiththerightplanningandbyinvitingtherightpeople.Atyourownpartyyoucaninvitewhomeveryouplease.Wegivepartiesformany reasons—oneof them shouldnot be to invite peoplewe feel “obligated” to.Yourparty should be to honor someone, to celebrate a special occasion, or just to give yourfriendsandfamilyamemorabletime.Inviteonlythosewhomyoufeelwillsocializewellwithothers,andwhomyouknowwillhelpotherstoenjoythemselves.Thatdoesnotmeanthateveryoneshouldhavethesameinterestsandprofessions,butitdoesmeanpeoplewhoenjoypeople,peoplewhoenjoy learningaboutothers,andpeoplewhoenjoylife.Peoplewhonotonlyenjoythemselvesbutwhowilljustbethemselves,helpotherstohaveagreattimeaswell.
Thereisnopartywithoutcandles.Todaytheycomeineveryconceivablecolorandshape.Youwillhavenoproblemfinding
theappropriatecandlestocomplementyourdecor.
Makeorbuyspecialinvitations.Mailoutnomorethanthreeweeksinadvance.Includeatelephonenumberfor“regretsonly.”Formostofustoday,atelephonecallwilldo,butdoallowyourguestsplentyofadvancenotice.
Rememberthe flowers: If theoccasioncalls forspecial flowers,order inadvance.Letthe floristknowyouwillpick themupas soonas the storeopens; thatway theywillbereadyforyou.Ifitisawinterparty,donotunwraptheflowersimmediatelyuponarrivinghome.Removesomeofthepaperaroundthestemsandplace inwater.Thiswillget theblossomsaccustomedtothetemperaturechangeandtheywilllastlonger.
Purchased flowers can be expensive. Hopefully in the summer time, you have a fewgrowing inyourowngarden, inwindowboxes,oron thepatio. Ifnot, lookaround forwildflowersorgreenery;theymakebeautifuldecorations.
Putyourhouseinorder:Cleanandvacuumthewholehouse,andpolishthefurniture.Washandpolishall tablewareanddishes, and iron table linenorplacemats.Thenightbefore the partymake another list reminding yourself of last-minute chores and checkthemoffasyouprogress,thusassuringyourselfthatnothingisleftundone.
Themorningofyourparty:Foodmeanttobeservedfresh,suchasrelish,salad,andfruitshouldbepurchasedthemorningoftheparty.Earlyinthemorningthestoresarenotcrowded,and theproduce is fresh.Selectwhatyouneed,pickupyour flowers, andyouwillbehomeinnotime.
Setyourtable:Abeautifullydressedtablewilladdimmenselytothespiritofyourparty.Take time tomake it beautiful. Your sparkling-clean tableware, the polished silver, thebeautifulflowersyoupickedup,andcandleswilladdthatspecialtouch.
The size of the party: The size of the partywill determinewhether or not itwill benecessary to serveguestsbuffet-style. Ifpossible,haveenoughcard tablesorother smalltablessetupsothatyourguestswillbecomfortablewhiledining.Itwouldbehelpfulifthetables are set with needed tableware, glasses, and cups. After the guests have servedthemselvesandareseatedyoucanpourthebeverage.Thesecretofasuccessfulbuffet isthatitlookstemptingandtastesdelicious.Utilizecandles,flowers,orspecialdecorations.Placethemeat,fish,vegetables,salad,relishes,fruits,andbreadsingroups.Makesurethateachdishhasitsownservingutensil.
The guests arrive:When on the day of your party, your home, table, and food arepreparedorfoodiscookingintheoven,thenitistimeforyoutospruceup.Youneedtobe at your best and sparkle with enthusiasm. A droopy host or hostess has the samenegativereactiononguestsasdroopyflowers.Whenyouareready,lightthefire—ifitistheseason—startthebackgroundmusic,andlightthecandlesstrategicallyplacedaroundyourhome.
Festive Occasions: The festive occasions of yesteryear were notable, I believe, notbecause they were extravagant but because they were something out of the ordinary.Today,ourlivesarequiteaffluentcomparedwithourparents’times.Yet,thosethingswecanpurchaseforapartywithoutgivingmuchthoughttotheexpensedoesnotnecessarily
makeitamemorableoccasion.Oftenitisthethoughtful,simple,anduniquethingswedoforothersthatmakethesememorablehappenings.
Anexampleof thiswasmyninthbirthday,duringWorldWarII.Unbeknowntome,mammahadtradedsomeofherbeautifulhand-embroideredworktosecureredfruitjello,andsomeother special foods for thatday.Wehadnorefrigeration,but itwasFebruaryandplentycold.Sheplaced the jellooutsideon theveranda to set. I tingled throughoutwhenIrubbedthemorningfrostoffourkitchenwindowanddiscoveredthebowlofjello.Thehours stretchedbefore eveningwhen it couldbe enjoyedwith family and friends. Iremembernothingelseabout thatbirthdaybut thatgloriouslyred jelloandthesacrificemade to make me a little girl happy during very difficult times. Make your specialoccasionsmemorablebyyourthoughtfulandimaginativedeeds.Donothesitatetotrysomethingnewanddifferentjustbecauseithasneverbeendonebefore.Useyourtalents—andyourimagination.Youcan,ofcourse,gleanideasfromothers,butapartyisyourcomingoutwhereyoucanplanandcreatefortheenjoymentofothers.Mostpeopleloveparties.Thatis,everyoneenjoysapartywherethehostandhostesshavegivensomethoughttothepreparationoftheparty—thetheme,food,decorations,timing,andwhomtoinvite.
Whenthedoorbellrings,swingopenyourdoorandsharewiththoseluckyinvitedonesthebestthatyouare,thewarmthofyourhome,yourscrumptiousfood,andtheexcitementofminglingwithfriendsormeetingnewones.Aboveallletthemenjoyarelaxed,happyhostandhostesswhohavelearnedtheartofmakingothershappy.
TableSettingwithNorwegianCharmIbelievemostNorwegians,likeme,areinstilledwiththeideathatmakingtheirsurroundingsbeautifulisanimportantandrewardingtask.Whenitcomestotablesettings,mostpridethemselvesinsettingacolorful,beautifullycoordinatedtable.Everythingusedforsettingthetableshouldbethebestaffordable.SinceNorwayaboundsinmanytalentedcraftsmenandartists,whoincidentallyaresecondtononeintheworld,thehomemakermaychoosefromavarietyofstylesindishes,glassware,andsilverware.
It is an indisputable fact that foodpreparedwith care and consideration, and served inbeautiful surroundings, brings indescribable pleasure and instills nostalgia for years tocome.
Oneofmymostmemorablesuppereveningswasspentdininginalivingroominfrontof a cozy fireplace. The hostess had cleverly covered card tables with floor-length, self-madetablecloths,andgracedeachtablewithabudvasecontainingsweetheartroses.Eachplacesettinghadasmallcandle.Withthecracklingfirespreadingitswarmththroughoutthe room, a background of soft dinner music, and glowing candles, the simple butthoughtfullypreparedmealtastedremarkablydelicious.
Yetanotheroccasionwasbreakfastinamountaincottage.Thetablewassetwithacrispcolorful tableclothandnewly-pickedwild flowers foracenterpiece. Itwasnotexpensiveandtookonlyalittlethoughtandcaringonthepartofthehostess—butithasstayedwithmetothisday.
Norwegians are very conscious of their surroundings and at no time are they moreawareofthemthanmealtime.AsfarbackasIcanremember,specialcelebrationsinourhomealwaysheldforemosttheanticipationofwhatwastocome.Notjustthepreparationofthefoodbutthebeautifulandimaginativedecorationswewatchedmamamake.
Thetablecloth,beit lace, linen,thecolorfulpermanentpressedones,oranexquisitelyhand-embroideredbeauty, tops thehomemaker’s“wish” list.China,crystal,andsilver ischosen with care and used with love and pride.Whatever the occasion or the season,whateverthereasonforafestivecelebration,theNorwegianhomemakerisalwayshappytodisplayhertalentsinanexceptionaltablesetting.Tosetanattractivetabletakesonlyagenuinedesiretomakethesurroundingsmorepleasantandbeautifulfortheonesyoulove
andassociatewith.
Centerpieces:Therearemanywaystomakeamemorablecenterpiece.Placetheflowerarrangement on amirror base, and add crystal or silver candlesticks on either side.Orplace two or three flowering plants down the center of the table, interspersed withcomplimentaryorcontrastingcolorcandles.
Winterscene:Awinterscenecanalsobecreatedwithamirrorasabase,fluffycottonaroundtheedges,afewskatingfigurines,alittletreeandabenchontheside,andfloatingcandlesinglassorcrystalcontainers.
Shellfishdinner:Forashellfishdinneruseaburlaptablecloth.Heavypewterplates,orpottery,andmugswouldbegreatforsuchaparty.Nobeautifulcrystalandporcelainhere.Placeacontainerwithsand,inalow,oblongwoodedbox,downthecenterofthetable.Inthe sand,wrap and bury special little favors.Around the sand place pretty shells, somesmalldriftwoodpieces,andfloating-typecandles fastened intohalvedandcoveredwithenough sand so only the candle will show.When dinner is through pass out tiny toyspadesorspoonstoeachguestsotheymaydigfortheirspecial“treasure”youhaveburiedforthem.Ipromiseyouthiscenterpiecewillstartalivelyconversation.
Fruit:Fruit alwaysmakesabeautiful centerpiece, ifusedaspartof thedessert.Washandpolishthefruit.Tuckfruitknivesstrategicallyaroundthefruitthathasbeenarrangedinabeautifulbowl.Remembercolorcombinationsanddifferenttexturesoffruit.
A splendid cake: Another elegant, as well as popular, Norwegian centerpiece iskransekakethathasbeendecoratedfortheoccasion.This,too,mayserveadualpurpose—as centerpiece and dessert. When serving, in order to preserve the original shape andbeauty of the kransekake, begin by removing the bottom ring first and cutting it intosuitable portions. Progress upward, until the rings become small enough to be servedwhole.
Settingthetable:Itseemssosimpletosetatable.Iamnotoneforformalitiesandrules,thoughIlikethingstobegracious.Ibelieveyoumakepeoplehappywhenyoucareaboutthemandtrytomakepleasantsurroundings.Yet,overtheyearsIhavebeeninplaceswerethehostshavebeenuneasy,notbeingquitesureiftheyare“doingitright.”It isforyouthatIamaddingthesesuggestions,hopingtheymighthelpyoutofeelmorecomfortableinpreparingyourtableforafeast.
Therearemanywaysofsettingatablebutcertainbasicrulesthatarefamiliartomostinsureaprettytable.Makesurethetableclothoverhangisevenonallsides—12inchesisaboutright.
Placesetting:Place settings shouldbe arranged immediatelyopposite eachother andthe same distance from the table edge. Tableware needs to differ depending on theoccasion, andwe can addor take away accordingly.Place forkson the left sideofplatewiththedinnerforknexttotheplate, thenthesaladfork.Placeknivesontherightsidewiththemeatknifenexttoplate,thenthefishknife(ifneeded),andthenthesoupspoon.Inotherwords,arrangeintheorderneededtoeat.InNorway,thedessertspoonisplacedabove the plate with the handle facing right; the dessert fork likewise, with the handle
facingleft.Acoffeeorteaspoonisusuallyplacedonthesaucer.Allstemwareiscenteredabovetheplate,andtoassureeaseinserving,placethetallestglasstotheleft.Thecupisplacedontherightof thestemwareandthesaladplatetothe left.Somemealsrequireafinger bowl that is brought in at the endof themeal, filled three-fourth fullwithwarmwaterandalemonwedgeontheedgeofthebowl.
Napkins:Foramoreformalparty,fabricnapkinsareperhapsdesirable,butintoday’sshopswefindsuchavarietyofqualitypapernapkinsthatyoumustuseyourjudgementtofittheparticularoccasion.Napkinswilladdyetanotherdashtothetableiftheycontrastincolorfromthetablecloth.Theycanbefoldedinmanydifferentandinterestingshapes.Acrowdedtableisneitherrelaxingnorpretty.
Indayspast,itwasfashionabletofoldthenapkinsinvariousshapestoaddafestiveairtothetable.Todaywetrytosimplifyourbusylives.However,fromtimetotimeitisfuntoaddalittleextratouch.Forhonoredguests,suchasabrideandgroom,Norwegiansfoldtheirnapkinsdifferentlyfromtherest.
Serving:Allfoodshouldbeservedfromyourguests’leftside,andanyplatesordishesshould be removed from their right.Make certain that the same guests are not alwaysservedlast.Whensoupisserved,ifitissupposedtobehot,besurethatitispipinghot.Ifitistobecold,besureitisthoroughlychilled.Soupshouldbeservedfromtheguest’srightside.Forself-servicefromatray,itshouldbeofferedfromtheleft.Servingpiecesshouldbeplacedonaplatterorbowlastoeliminatetheneedforreaching.Throughoutthemealthe host or hostess should be conscious that his or her guests are well suppliedwith abeverageatalltimes.Whenyouarereadytoservedessert,removealldishesfromthetable—everythingexceptglassesandcupsifneeded.
Flowers:Yes!Youcansayitwithflowers.Theirbeautifulvividcolorswhencombinedand properly arranged will add beauty to any table, not only with color but withdistinctionaswell.Butusethemproperly.
For example, roses would clash with a crab feast and daisies would not exactlycompliment a formal table setting. Keep your flower arrangements low by utilizing flatbowls or small vases. It is frustrating to try and have a conversation across the tablethroughpeepholes in the foliage and flowers.Make the flower arrangement thepropersizeforthetable.
Oftenduringthefreezing,dark,anddismalwintermonthsinNorway,floweringpottedplants or fresh cut flowers grace tables and windowsills. Having been brought up in ahomewereflowerswereasimportantapurchaseonFridayasweretheweeklygroceries,Ifind flowers still an important part of my decorating scheme. Contrary to what manybelieve,theyneednotbeexpensive.It isnotnecessarytobuyaprearrangedcenterpiece.Getthefreshcutflowersandarrangethemyourself—youdonotneedadozenofeach;justfive,seven,ornineflowers,dependingontheoccasionortypeofflowerspurchased.Thefloristwilladdatouchofgreen,oryoupossiblyhaveallkindsofgreenerygrowinginyourown yard. Plant bulbs in pots each fall and theywill bloomon yourwindow sill in themiddleofthewinter.Inthesummeryouneedonlyafewsquarefeetofsoiltoplantsomeseeds that will yield flowers all summer long. It takes such little effort and brings an
abundanceofdelightinreturn.
Candles: Candles are available today in every conceivable color, size, and shape: thetypethatfloatsonwater;thintaperedonesthatincorporatewellwithfloralarrangements;tallslenderonesforformalgatherings;short,squattyones;andmore.Andyoudonotjustneedtouseonecandleoneachsideoftheflowerarrangement.Useamirrorasabaseandgroupseveralofonecolororindifferentcolorsandshapes.Itisdazzling.
FamilyMeals(Familiemåltider)Everyday family meals are the most meaningful because they are spent with the mostimportantpeopleintheworldtoyou—yourfamily.Therearenumerouswaystomakethetablemoreattractiveforfamilymealtimes.First,besurethatthedishesandsilverwarearesparklingclean.Spreadthetablewithaspotless,colorfultablecloth,oruseplacemats.Forgoodnesssake,placematsaresounlimited(watchforsales)today,thereisnoreasononecannot have a variety of them. The plastic ones are excellent for families with smallchildren.Placeafewflowersorabowloffruitinthecenterofthetable,orsomefavoritefigurines, greens, leaves, or cones. Ormake a special center piece for special days. Usecandlesoften (yes, of course for your family!).They too enjoybeauty, and candleshavesuchasoothing,quietingeffect.Youcanmakemealtimeevenmorepleasantbyfoldingthenapkinsinunusualways.
IcannotresisttellingyouaboutanotherNorwegianpersonwhowasagreatinspirationtome.ManyyearsagoinVermont,whileIwasservingwith“SkiforLight”asaguideforthe blind, I met Hjalmar Jensen, then seventy-eight years young. He was also a guide,accompanying the blind skiers from Norway. On my visit to Norway the followingsummer I had a lunchdatewithHjalmar indowntownOslo.Hewas ratherdistraught,saying his wife, also namedAstrid, had been quite ill. And having suffered three heartattacks, he was quite concerned she would not make it this time. Her body was notproducingmarrow or its own blood. Shewas down to 80 pounds and had shrunk 5½inches(14cm).“But,”hesaid,“ifyoucouldtakethetime,evenafewminutes,tocomeand
meet her, itwouldmean a lot.” I told him Imust and cancelledmynext appointment.Within20minutesthetrainhadbroughtustoNordstrand,asuburbofOslo,thenanother10minutewalkandwereachedtheirhome.
“Darling we are home,” Hjalmar called, as he unlocked their front door. I was illpreparedforthegreetingIreceived.Atinyfigurenearlyfloatedfromthelivingroomintothe hallway. Stylishly dressed in a two-piece outfit, Astrid was wearing a vest thatminimizedhowfrailshewas.Astringofpearlsaroundherneck,beautifulwellcaredforsilvergrayhair,andasmilesowarmandbeautifulitwould,Iamconvinced,brightenanygloomyday.Shethrewherarmsoutandgavemeahug.Ihadtodoubleovertoreachhercheektocheek.
Astridwas aglowwith enthusiasm and gratitude for life.Onmy short visit I learnedmanythings fromthisremarkableseventy-seven-year-oldwoman.AndwhyamI tellingyouthis?BecauseAstrid learnedhowto liveandmakeothershappy.Thehomeshehadcreatedbyhersweetspiritandactionstrulywasheavenonearth.Sevenyearsearliershehadbeenhitbyastreetcarandhadspentseveralmonthsinthehospital.Herrightarmwastotallyuselessyetshereceived joyfrommakingbreadandgoodies forherhusband,family, and friends. And Hjalmar confided that it was Astrid that kept their homesparklingclean.
Withpridesheledmeintoherimmaculatekitchen.Ontheirsmallkitchentablewasahandembroidered table clothand fresh flowers. “It is all sobeautiful!” I exclaimed.Shesqueezed my hand. “We believe in making it nice for each other,” she confided. “Wealwaysuseatablecloth,freshflowers,andcandlesonthetablewhenweshareameal.”Herspiritwarmedmyheart. Let us followher example and love, andmake our homes andmealsadailycelebrationforourfamilies.
HotChocolate(Sjokolade)WhenIwasgrowingupinNorway,acupofhotchocolatewasatreatreservedforspecialoccasions like birthdays, celebrations, and Christmas. It seems when my mother fixedchocolateshealwaysusedthesamesaucepan.Icanstillseeitinmymind’seyetoday.ShekeptthelargeheavyaluminumpotmadebyHøyangsparkling.Shewouldstayclosebythewoodstoveandstirasthechocolatewasbroughttoaboil,andIpresumeallofuschildrenmusthavebeenclosebysinceitisstillsovividinmymind.Thebestpartwasthedabofwhipped cream (no, not CoolWhip) added to the chocolate just before serving. To uschildren,itwaspurebliss.Yes,youcanmakeNestle’sQuickinajiffy.ButforChristmas,treatthechildrenandyourselftohotchocolatethetraditionalNorwegianway.
Ingredients:
¼cupcocoa
4cupswater
6oz.Freiacookingchocolate(availableatScandinaviandelicatessens)
4cupswholemilk
1½cupswhippingcream
3–4tsp.vanillasugarorpurevanillaextract
½cupsugar,scant
Toalargeheavybottomedsaucepan,addcocoa,chocolate,sugar,andwaterandbringtoaboilundervigorousbeating.Addthemilkandbringchocolatetotheboilingpoint,stirringconstantlybutdonotletitboil.Ifneededaddmoresugar.Whipthecreamuntilfirmandaddvanilla sugar.Pour chocolate into cups andaddwhipping creamon top justbeforeserving.
NapkinFoldingPalmLeaf(Palmeblad)
Foldthenapkinintwo.FoldthetopcornersCandDdownandintowardthecenter.Foldtheunderneathhalf indoubledownward.Turnthenapkinandfold thecornersAandB
diagonally upwards. Pleat thewhole napkin crosswise. Beginwith the center andmakeequalsizefoldsouttobothsides.Foldthelowerpartofthepleatsalittleoutwardonbothsidesresemblingaleaf.Standbytheplateorinaglass.Seeillustration.
Lily(Lilje)Foldthenapkindoubledcornered—inbetweentomakeatriangle.FoldthecornersAandBuptoBandC.TurnthenapkinandfoldupthecornerX.FoldthecornersFandGinsideeachothersothatcornerXturnsin.SlightlyfoldthecornersAandDdown,makingonelily.
Variation:
FoldcornerX tomakeatriplepleat.Followtheremainderofthedirectionsasexplainedabove.
Iris(Iris)
Foldthenapkincorner—inbetweentoformatriangle.FoldthecornersAandDuptoBandC.FoldcornerX in; foldas shown in thedrawing.FoldcornersFandG inside eachother.FoldcornersAandDdownandunderneaththefold.FoldcornerCslightlyoutwardanddown.
Fan(Vifte)
Foldthenapkinintwo.FoldsideABup,approximately1¼–1½inches(3–4cm)fromthedouble fold.Turn thenapkin and fold the other side up in the samemanner. Pleat thewhole napkin across and press the folds tightly together. Carefully pull out both outeredges.Foldcarefullyoutanddownall the“in-folds”bothontheoutsideandonthetop(seeillustration).Displaythenapkintoformafan.
Candle(Lys)
Placethenapkindoublecorner inbetween,makingatriangle.Foldonecornerupalongthelongsideofthetriangle.Rollthetriangleintoatightroll,sothatthecornerthatwasfoldedupisnowontheoutsideoftheroll.Fastenthetipinthefoldtohelpholdtherollinplace.Foldoneofthetoptipsslightlyoutward.
Slipper(Tøffel)
Fold thenapkin in fourths.FoldcornerX up to theopposite corner, forminga triangle.Turn the napkin so that the corners ABCD face upwards. Fold the corners F and Gdownwardmeetinginthecenterbelowthefold.Foldthemdownandupontheothersideofthenapkin,andfoldthenapkindoubleupoverthefoldedcorners,formingtheslipper.Carefullypullupthefoldedcorners.
VikingShip(Vikingskip)
MakeyourownVikingshiptoservecrackers,cookies,nuts,andothertreatsin.
Thenapkinsmustbeheavilystarched.Placethenapkinflatonthetable.Placeapieceofwaxpaperon top, thesamesizeas thenapkin.With thepaper inside, fold thenapkin intwo,formingatriangle.FoldthecornersAandDtowardeachotheranddoublethenapkinoncemore.Placethenapkin ina towel thathasbeenfolded,withthewhole foldturnedinward.Place the towelwith thenapkin insideunderneath a cutting board.Press downhardwithyour lefthand,andwitha jerkpull thetipof thetowelwherethenapkin lies,withyourrighthand,makingitwrinkled.
Repeatwithasecondnapkin.Fastenathinsteelthreadontheinside, inthetipofthenapkin,enablingthetiptopointupwards.Placethetwonapkinstogetherandcovertheconnectionwithanothernapkinifnecessary.
KRYDDERSKJEMA(SpiceChart)GlossaryofmostwidelyusedspicesandherbsinNorway
NORWEGIAN ENGLISH
Anis Anise
Anis(frukten) Aniseseed
Allehånde Allspice
Apelsinskall Orangepeel
Kaper Capers
Dillfrø Dillseed
Einebaer Juniperberries
Hvitløk Garlic
Ingefær Ginger
Kanel Cinnamon
Kajennepepper Cayennepepper
Kardemomme Cardamom
Karri Curry
Karve Caraway
Krydderpose BouquetGarnish
Laurbærblad Bayleaf
Løkpulver Onionpowder
Løksalt Onionsalt
Løk,tørket Driedonion(flakes)
Merian Marjoram
Muskat Nutmeg
Muskatnøtt Wholenutmeg(nut)
Mynt Mint
Nellik Clove
Oregano Oregano
Paprika Paprika
Pepper,hvit Whitepepper
Pepper,sort Blackpepper
Pomerans Bitterorange
Pomeranskall Bitterorangepeel
Persille Parsley
Rosemarin Rosemary
Safron Saffron
Sitronskall Lemonpeel
Sellerifrø Celeryseed
Sellerisalt Celerysalt
Sennepsfrø Mustardseed
Sennepspulver Drymustard
Timian Thyme
Valmuefrø Poppyseed
Vaniljestang Vanillabean
BRUKAVKRYDDER(RecommendedUseofSpices)
Supper(soups)
General: Blackandwhitepepper,allspice,onionpowder,parsley,bayleaf,thyme
Fishsoup: Dill,bayleaf,allspice,paprika,parsley,accent,thyme
Vegetablesoup: Basil,mint,celery,salt,parsley
Cabbagesoup: Allspice,whitepepper,bayleaf,caraway
Onionsoup: Bayleaf,thyme
Mushroomsoup: Curry
Potatosoup: Dillseed,ginger,nutmeg
Peasoup: Allspice,thyme,marjoram
Tomatosoup: Blackpepper,onionpowder,oregano,paprika,parsley
Kjøttsupper(meatsoups)
Bouillon: Allspice,parsley
Oxtailsoup: Blackpepper,bayleaf,celery,salt,thyme
Chickensoup: Curry,marjoram,parsley,paprika
Chickenbouillon: Juniperberries
Fisk(fish)
General: Blackpepper,onionpowder,accent,curry,paprika
Fatfish: Mint,rosemary
Friedfish: Paprika,curry,blackpepper,marjoram
Fishcreole: Allspice,bayleaf,thymeandsaffron
Pickledherring: Bayleaf,wholepepper,dill
Marinatedfish: Dill,mustard
Grønnsaker(Vegetables)
General: Marjoram,paprika,parsley,accent,salt
Stew: Parsley,basil
Augratin: Paprika
Boiled: Accent
Cauliflower: Nutmeg,paprika,parsley,carawayseed,celeryseed
Carrots: Nutmeg,all-spice,bayleaf,carawayseed,capers,thyme,mint,oregano
Greenpeas: Mint,oregano
Whitecabbage: Carawayseed,cloves,nutmeg,bayleaf,celeryseed,capers
Redcabbage: Allspice
Broccoli: Nutmeg,paprika,parsley,carawayseed,mustardseed
Corn: Blackpepper,curry
Spinach: Allspice,nutmeg
Tomatoes: Blackpepper,onion,salt,paprika
Tomatoes,friedandgrilled Oregano,basil
Poteter(Potatoe)
General: Dill,nutmeg,cardamom,oregano,caraway,rosemary,poppyseed,parsley
Bakedpotato: Caraway,marjoram,rosemary,chives
Potatoballs: Cardamom
Oksekjøtt(Beef)
General: Dill,nutmeg,cardamom,oregano,caraway,rosemary,poppyseed,parsley
Boiled: Blackpepper,allspice,bayleaf,caraway
Friedandgrilled: Blackpepper,onionpowder
Casseroles: Paprika,bayleaf,celeryseed
Stew: Allspice,bayleaf,thyme
Svinekjøtt(Pork)
General: Ginger,cloves,blackpepper,paprika
Boiled: Allspice,cloves
Friedandgrilled: Paprika,ginger
Headcheese: Cloves,allspice
Kalvekjøtt(Veal)
General: Bayleaf,mint,thyme,curry
Boiled: Whitepepper,bayleaf,onion,curry
Fried: Mint,onionpowder
Casserole: Onion,thyme,curry,bayleaf
Lammekjøtt(Lamb)
General: Mint,whiteonionpowder
Boiled: Whitepepper,bayleaf,dill,onionpowder
Fried: Blackpepper,mint,onionpowder
Lever(Liver) Bayleaf,thyme
Kokttunge(Boiledtongue) Cloves,bayleaf,thyme
Pølse(Sausage) Allspice,mustard,paprika
Fugl-Vilt(fowl-game)
General Blackpepper,bayleaf,juniperberries,paprika
Boiled: Bayleaf,curry,marjoram
Friedandgrilled: Blackpepper,parsley
Casserole: Paprika,curry,thyme,bayleaf,onionpowder
Duckandgoose: Blackpepper,juniperberries
Pheasant: Blackpepper,thyme,juniperberries
Turkey: Blackpepper
Elk: Blackpepper
Rabbit: Blackpepper
Sauser,Salater(Sauces-salads)
Warmsauce:
Boiledfish: Mustard,paprika,vinegar,capers,dill,parsley
Boiledmeatandfowl: Dill,curry
Gamesauce: Blackpepper,thyme
Tomatosauce: Blackpepper,thyme,bayleaf
Coldsauce: Mayonnaise,drymustard,whitepepper
Marinadeforsalmon: Dill,whitepepper,mustard
Marinadeformeats: Blackpepper,juniperberries,bayleaf,thyme
GrillSauce: Blackpepper,onionpowder,drymustard,ginger
Salater(salads)
Fishandshellfish: Chilipowder,cayenne,paprika,mustard,capers,dill
Meatandfowl: Paprika,celerysalt,horseradish,curry
Potatosalad: Dill,parsley,onionpowder,vinegar,whitepepper,chives
Meloggrynretter(Flourandgraindishes)
Macaroni: Nutmeg,paprika,cinnamon
Rice: Curry,paprika
Pancakes: Cardamom
Bakedgoods:
Bread: Cardamom,carawayseed,sesameseed,poppyseed
Cakesandcookies: Cardamom,ginger,cinnamon,nutmeg,cloves,allspice,saffron
Desserterogfruktdrikker(Dessertsandfruitdrinks)
General Cinnamon,ginger,vanilla,cardamom,nutmeg
Fruitcompote: Ginger,cinnamon,cardamom,mint
Creams: Cardamom,vanilla,nutmeg
Rhubarbpie: Ginger
Applepie: Vanilla
Applecake: Cinnamon,nutmeg
Soufflé: Ginger
Ricepudding: Cardamom,vanilla,cinnamon
Chocolatedishes: Nutmeg
Fruitjuice: Mint,cinnamon
Tomatojuice: Cayennepepper,celerysalt
SpecialHelp
TemperatureConversionTable(Temperaturforvandling)
ToconvertCentigradeintoFahrenheit:multiplyby9,divideby5,add32.
ToconvertFahrenheitintoCentigrade:subtract32,multiplyby5,divideby9.
U.S.andMetricMeasures(U.S.ogmetersystem)
SOLIDMEASURES
U.S.Measures-MetricMeasures
Ounces Grams
1 28.35
2 56.70
3 85.05
4 113.40
5 141.75
6 170.10
7 198.45
8 226.80
9 255.15
10 283.50
11 311.85
12 340.20
13 368.55
14 396.90
15 425.25
16 453.60
LIQUIDMEASURES
U.S.Measures-MetricMeasures
FluidOunces U.S.Measures Milliliters
1tsp. 5
¼ 2tsp. 7
½ 1tbsp. 15
1 2tbsp. 28
2 ¼cup 56
3 ⅜cup 84
4 ½cup 112
5 ⅝cup 140
6 ¾cup 170
7 ⅞cup 198
8 1cup 225
9 1⅛cups 250
10 1¼cups 280
11 1⅜cups 308
12 1½cups 336
13 1⅝cups 364
14 1¾cups 392
15 1⅞cups 420
16 2cups 448
17 2⅛cups 476
18 2¼cups 504
Note:Measuresareapproximate.
U.S. andMetricWeights andMeasures (U.S. ogmeter-systemvektogmål)ConversionFormulas:Norwegian,American,Metric
Toconvert Multiply By
Gramstoounces thegrams 0.035
Ouncestograms theounces 28.35
Literstoquarts theliters 0.95
Quartstoliters thequarts 1.057
Note:Themeasurementsusedinthisbookfollowtheproceedingcharts.Howeverwhenconvertedtheyareroundedofftothenearest0or5degrees.
CommonKitchenMeasures(Alminneligvektogmål)
1tsp. = ⅓tbsp.
¼cup = 4tbsp.
1tbsp. = 3tsp.
⅜cup = 5tbsp.or¼cupplus2tbsp.
2tbsp. = ⅛cupor1fluidounce
⅝cup = 10tbsp.or½cupplus2tbsp.
4tbsp. = ¼cupor2fluidounces
⅞cup = ¾cupplus2tbsp.
5⅓tbsp. = ⅓cupor2⅔fluidounces
1cup = ½pintor8fluidounces
8tbsp. = ½cupor4fluidounces
2cups = 1pintor16fluidounces
16tbsp. = 1cupor8fluidounces
2pints = 1quartliquid,or4cups
4quarts = 1gallon
BoilingMilk(Kokingavmelk)Whenyouboilmilk,useaheavy-bottomedkettle.Avoidusinganironkettleunlessithasasmoothbottom.Stiroccasionallyasthemilkisbroughttoaboil.Watchcarefullysoitdoesnotboilover.Trynottousemilkforboilingdirectfromtherefrigerator.Ittakeslongertoboilandittendstoscorcheasily.Neverboilmilkforalongperiodoftimeastoolongofacookingperiodwillreduceitsnutrients.
WhippingCream(Vispingavfløte)Chill all equipment, or set the bowl in a larger bowl with water and lots of ice. Use arounded-off bowlofproper size for the amountof creamneeded. If youuse an electricmixerleavepartofthebeatersabovethecreamasthishelpstowhipairintothecreamandprevents it from turning to butter. The best way, however, is to use those fun, large,balloon-type whisks. I believe it gives the cream a better flavor. Underbeat the cream,ratherthanover-beat;thegoalisasoft,flavorfulcream.
Smorgasbord(Smørgåsbord)ANorwegianfoodfareleavesanexplicitandlastingimpressiononvisitorstoNorway,especiallysowhenitcomestothekoldtbord,orthebetterknownword,Smørgåsbord,pronouncedSmurgaws-boor.IhavebroughttouriststoNorway,tothefjordhotelsandmountainresorts,andwhentheywereintroducedtotheseculinarydelicaciestheywereamazed.TablesarrayedwithanabundanceofNorway’sbestandcolorfulfoodsmakeeveryguestexcitedtotasteandenjoy.
The smørgåsbord is a Scandinavian tradition. In Norway it goes back many centuries,havingitsstartatcountryweddings,baptisms,orothercelebrations.Duetodistancesandrough travel these celebrationswere not a commonoccurrence, andwhenpeople came
together they celebrated for several days. The invited guests helped by contributing thebestfromtheirkitchens,allowingthehostesstokeepherguestswellfed.Accordinglythetableswereweigheddownwithasumptuousarrayofdeliciousfoods.Intheseventeenthcentury thecustomwas firmlyestablished inprivatehomes,andduring the lastcenturythetraditionspreadtorestaurantsandhotels.
Tothenovicethesmørgåsbordatfirstglanceisoverwhelming.Manymakethemistakeofsamplingeachfoodthefirsttimearound,butthisdoesnotallowonetofullysavorthedifferentflavorsofthegreatvarietyoffoods.
Butdonotdespair; therearecertainprocedurestotheplethoraofthesmørgåsbord. Itwillincreaseyourenjoymentifyoutrytofollowthem.
Startwiththebreadandbutter,andsomeofthewidevarietyofherringdishesoffered.You most likely will find pickled herring, mustard, tomato, curried, sour cream, andherring in cream sauce, aswell as herring salads. Follow thiswith the other varieties offish:trout,salmon,lobster,shrimp,eel,andsoforth.
Nextinturnaretheeggdishesandsalads,thendifferentkindsofmeat.Awellplannedsmørgåsbord also usually offers an assortment of hot dishes, both meat and fish, andfinally,anassortmentofcheesesandfruitsfordessert.Ifyoulongforthedelectablesweetsyou have read about, there will be more cakes, puddings, and creams than you everthoughtpossible.
Aquavit(Akevitt)In theearlystagesof thehistoryof thisdrink(Norway’s“Firewater”)variousspicesandotherplantmatterwereaddedtotheliquorinordertoimproveitsflavor.Later,whentheproducers learned to refine their products and tomake neutral spirits, the same spiceswerestilladded—nolongertocoverthebadtaste,however,butsimplyinordertogivethepurerliquidanytasteatall.
Carawaywasacommonspiceand itgrewwild in thedistrictofTrøndelagnorthandsouthofTrondheim,andaroundlakeMjøsaincentralNorway.Theseverysamedistrictsalsohadthecountry’slargestpotatoproduction—whichmeant,ofcourse,thatitwasheretheearlydistillerieswere founded.Thus,carawaywasanaturalchoice for flavoring;notonlywas the local supply abundant, but it was also considered a particularly fresh andappetizingspice.
Caraway seeds seem to have a natural affinity to quite a number ofNorwegian foodspecialties.ThisfactmaybethemainreasonwhytheNorsemenhaveremainedfaithfultothetraditionalNorwegianAkevittdespitethefactthatitishardlyeveradvertised.Potatoisthe base ingredient, but the caraway gives it its special flavor. It was the spread of thepotatothroughoutNorwaythatledtotheproductionofliquoronanindustrialscaleinthecountry.UptothetimeofthearrivalofthepotatoinNorway,grainwasmorecommonlyused by private individuals whomade their own liquor. But the potato wasmuch lessexpensive and soon became the staple rawmaterial. The necessary process became toocomplicatedandcalled formuchmore elaborate equipment and thus theproductionof
liquoronanindustrialscale.
Thelineakevittisaspecialtythatgoesbacktothedaysoftheoldsailingships,whentheNorwegianAkevittsailedthesevenseas.TodaytheNorwegianstatemonopolystillstickswith tradition. TheAkevitt sails toAustralia and back. The colorful labelswith the oldsailing shipsoneachbottleofAkevitt certify that theAkevitt has been toAustralia andback,andhascrossedtheEquator.
TherearemanyimportedliquorsforsaleinNorway.Wineconsumptionhasalsohadquiteanincrease,butAkevittstillistheoverallfavoriteoftheNorwegians.Anyliquorthatis lavishedwith thecostof a triphalfwayaround theworld is still themostuniqueandmosthighlyprizedbythosewhoare“intheknow.”
ToserveAkevittthebottlemustbecoldenoughtobefrostywithdew,andexpertssaytheglassshouldbesmallenoughtomakeitpossibleforthedramtogetlukewarmbeforeitis finished. Akevitt has at times been called “firewater,” and a warning is out to thenewcomernottooverdo.Itisamightypowerfuldrink!OnmanyoldNorwegiandrinkingbowlsthissayinghasbeenfound:
Drikminven,mendrikmedmaade;drik,menladfornuftenraade.
Drink,myfriend,butdrinkwithmoderation;drink,butletgoodjudgementrule.
Kefir(Kefir)Kefir is a culturedmilk product used in some traditional recipes. If you are unable toobtain unflavored kefir in your area (check with your natural food stores) you canpurchasekefirculture,whichneverneedstobereplaced.
TipsforFreezing(Tipsomåfrysemat)Eachyearfamilieslosevaluablenutrition,nottomentionthethousands,ifnotmillions,ofdollarslostduetoinadequatepackagingoffrozenfood.It isatotalwastetospendtime,energy,andmoneyonbakingorpreparingnutritiousfoodsonlytolosetheflavor,color,andnutritiontofreezerburnsbecausetimewasnotallottedtowrapthefoodproperly.
Plasticwrap,plasticbagsmadeforfreezing,oraluminumfoilisbest.Besuretosqueezeoutasmuchairaspossiblefromtheplasticbags.Topreventpuncturedplasticandlightfrom getting to the food the final cover should be heavy brown paper (cut from paper
sacks); tape and mark the weight, date, and contents correctly. (No! You will notrememberthedateorwhatitisatalaterdate.)
Itisnicetohavefancy,andoftenexpensive,foodcontainersandwrappedpackagesinthefreezer.Butitisnotnecessary.Youcanhavewell-wrappedfoodswithoutspendingalot ofmoney.Rinsedoutmilkor juice cartons, cottage cheese, or yogurt containers areexcellentforstoringsoups,sauces,andcasseroles.Markandsealcorrectly.
DelfiaCoco-fat(Delfiakokosmatfett)Delfiacoco-fatissimilartomargarineinconsistencybutwithatotallydifferentflavor.Itismadefromtheoilofthecoco-nut.ImportedfromNorway,itisavailablein8.8oz.(250g.)packages.ItcanbepurchasedfrommostScandinaviandelicatessens.
SaltofHartshorn—AmmoniumCarbonate(Hjortetakk)Atonetimehjortetakkwasmadefromdeerantlers,buttodayitischemicallyproducedandcanbepurchasedatadrugstoreasAmmoniumcarbonate,Aquaammoniae,orsaltofhartshorn.ItisalsostockedbymostScandinaviandelicatessens.
Saltofhartshornwastheleaveningagentusedincookiesandcrackers.Itmayleaveabittertasteinlargecakesthatcontainalargerportionofmoisture.However,Norwegiancookies,knownfortheircrispnessanddelicatetexture,owesomecreditforthesequalitiestosaltofhartshorn. It should be kept in a tightly-covered glass jar or it will quickly lose itseffectiveness. It has a characteristic potent odor of ammonia that disappears during thecookingprocess.YouwillfinditinScandinaviandelicatessens.
PearlSugar(PearlSugar)Pearl sugar isacoarse sugarused inNorway tosprinkleoncookies,pastries,andcoffeecakesbeforebaking.Itissometimescalledcrystalsugar.YouwillfinditinScandinaviandelicatessens,oryoumaysubstitutecoarsely-crushedsugarcubes.
Syrup(Sirup)Thesyruprecommendedinallrecipesthroughoutthisbook,unlessotherwisestatedandthat most closely resembles the syrup used in Norway, is a partially inverted refiner’ssyrup, such asLyle’sGoldenSyrup fromEngland, available atmany supermarketsor atimportdelicatessens.
PotatoStarchFlour(Potetmel)Potatostarchflour,sometimescalledpotatoflour,isavailablefrommostScandinaviandelicatessens,healthfoodstores,andnowinmanysupermarkets.Itisanexcellentthickeningagentforfruitsoups,compotes,sauces,andcreams,andisalsousedincookiesandcakes.
Whenpotatostarchflourisusedinbreadsandcakesitactsasapreservativeandalsoresults inamoisterproduct.Whenused forbaking, substitute⅝cup(1½dl)ofpotatostarchflourfor1cup(2½dl)all-purposeflour.
Anythingthickenedwithpotatostarchflourshouldbecooledquickly.Sprinklewithalittlesugartopreventafilmfromforming.Asathickeningagent,substitute1½teaspoonspotatoflourfor1tablespoonall-purposeflour.
Usingpotatoflourisquickandeasy.Butitisimportanttoknowhowitworks,soyouwillnotendupwitha leatheryconsistencyfromovercooking,ora flourytastefromnotbringingthefoodtoaboil.Thereareacoupleofmethodsyoumayuse:
Thickeningmethod1:Mixpotatoflourwithalittlecoldwater.Ifleftstandingawhile,itsettles on the bottom. Just give it a quick stir just before using. Bring the food to bethickened to a boil. Remove the pan from direct heat, and add the potato starch flourthickeninginathinstream,stirringslowlybutcontinuallywhileadding.Thiswillpreventlumpingbut stirring toovigorouslymay cause lumping.Place thepanbackon theheatandbring toaboilwhilecontinuing to stir.Remove fromtheheat. Ifboiled too long itmaybecomewateryorleathery.
Thickeningmethod2:Thefollowingmethodisbestforsmallportions.Placethepotatostarchflourandfoodtobethickenedtogetherinasmallsaucepan,bringtoaboil,andstirslowlyuntil itbegins toboil.Remove from theheat.The starchygrains inpotato starchflourareratherlargeandtakealittlewhilebeforetheystick.Whenthefoodsandpotatostarch flour are mixed while cold it has time to expand and begin to stick during theheatingprocess,andtheconsistencywillbesmooth.
VanillaBean(Vaniljestang)Some climbing tropical orchids produce a cylindrical, yellow-greenish colored bean orpod,from5–10inches(10–25cm)long.Thesepodsarecuredanddried,andduringtheprocess they shrink and turn to amahogany brown color. These vanilla beans give the
finestflavorandaromaofvanilla.
Togetmaximumflavorfromthevanillabeanswhenpurchased,theyshouldbemoistand soft, not stiff and dry. If you keep themwrapped in plastic wrap and sealed in anairtight jar, they will stay fresh for months. Some people freeze them. Either methodworks.
Toscrapetheseedsloose,placethebeanonahardsurfaceandcutlengthwise.Scrapedownthelengthofthebeanwithateaspoon,andplacethebeansinamoundwithalittlegranulatedsugarfromtherecipe.Withthetipofyourfinger,workitbackandforthandincirclesuntiltheseedsaretotallyseparatedfromthesugar.Thensteepupto30minutesintheliquidcalledforintherecipe.
To make vanilla sugar, split the vanilla bean in half and place in a pound ofconfectioners’orgranulatedsugar inanairtight jar foroneweek.Useasdirected in therecipes.
VanillaSugar(Vaniljesukker)See Vanilla Bean above on how to make your own, or purchase from a Scandinaviandelicatessenorotherspecialtyshop.SeeSourcesp.178.
Saffron(Safran)One ounce of commercial saffron takes upward of 4,000 flowers of the purple autumncrocus,whichgrowsandisharvestedbyhandinSpain.(TurkeyandIndiaalsohavechoicesaffron.)Ithasavibrantgoldencolor.Thelongthreadscomepackedinvialsoryoumaypurchasesmallpacketsinpowderform.Heatthethreadsinalittleliquidfromtherecipe,leavein,orstrainifdesired.Thepowderdissolvesquicklyinanyliquid.SeeSourcesp.178.Itissaidthatsaffronistheworld’smostexpensivespice.Keepinmind,however,thatyouarenotbuyingitbythepound.Recipesonlycallforminutequantities.AndthisspiceisatraditionalspiceusedinNorway.
Cardamom(Kardemomme)CardamomisanAsiaticplantofthegingerfamily,andafavoritespiceinNorwegianbaking.It’sveryexpensiveandwortheverypenny!
The small cardamompods (break away and discard) house the black seeds used in thebaking.Thecardamompodsarebrown,white,orgreendependingonwhichmethod isusedtodrythem.
Grindonlyenoughcardamomseeds(usingamortarandpestle)asneededforyourrecipe;their flavor dissipates rather quickly. They are highly aromatic and an absolute “mustspice” in Norwegian baking. You will find ground cardamom in the spice section ofsupermarkets,butifcardamompodsareavailable,choosethosefirst.SeeSourcesp.178.
OrangeandLemonRind(Appelsinogsitronskall)Insteadofthrowingoutallthoseorangeandlemonpeels,gratesomeofthem.Washthefruit well. Grate only the orange and yellow peel, the white part though rich inbioflavonoids(animportantpartofthevitaminCcomplex)itwillleaveabittertaste.Useadrybrushtoeasilyremovealltherindfromthegrater.Ifthisistoomuchtroubleforyousomegourmetshopsnowhavecitrusoils,squeezedfromtherindofthefreshfruits;nooilisadded.About½ teaspooncitrusoil equals1 tablespoonrind.TheycanbeorderedbymailfromTheKingArthurFlourBaker’scatalog.SeeSourcesp.178.
Chocolate(Sjokolade)
Delightful, delectable, delicious Freia chocolate! We seem to be encircled about bychocolate,fromthedarkesttothepurestwhite.However,notallchocolatesareequal,andusinganinferiorchocolatecanruinanotherwisedeliciousrecipe.
In recipes calling for chocolate in this book I have used Freia, the world renownedNorwegian chocolate. Both Freia Dronning and Selskapssjokolade, semi-sweet cookingchocolate,comein4.38oz.(125g.)bars.Freiacookingandeatingchocolatesareavailable
inScandinaviandelicatessensorbymail.SeeSourcesp.178.
Sources(Kilder)BraunFoodPreparationCenter:There aremanygood foodprocessorson themarket,butifyoudonothaveone,orareconsideringacquiringone,IhighlyrecommendBraun,aGermanmade5in1foodpreparationcenter.IbecameinterestedinBraunononeofmytripstoNorway,sinceseveralofthepeopleIvisitedusedandwereextremelypleasedwithBraun.
Fiveclassicalappliancesinone,itefficientlydoesthekneading,stirring,mixing,beating,grating,shredding,slicing,chopping,andicecrushing,bothsimplyandquickly.Ithasamixing/kneadingbowl,auniversalbowl,andaglassblending,chopping,andicecrushingjug.Itsaveseffortandhours.ThoughIhaveexplainedthetraditionalwayofpreparingtherecipesinthisbook,IhaveusedBraunwheneverafoodprocessorcouldbeused.Itiseasyto adapt the recipes to using theBraunFoodPreparationCenter by using their easy tofollowbooklet.For informationwriteorcall:BraunInternational,66Broadway,Rt.1,Lynnfield,MA,01940;1-800-272-8611.
Braun,however, isonlyoneof themanyexcellent foodprocessorson themarket today.Googletofindtheproductthatwillworkbestforyou.
For Scandinavian foods and tools used in this book, call, write, or visit these specialtystores:
FinnWare,1116CommercialSt.,Astoria,OR,97103;Tel:1-800-851-FINN(3466);Fax:(503)325-0214;[email protected];www.finnware.com
TheHouseof Jacobs, POBox 157, 193NHwy23, Spicer,MN, 56288;Tel: 1-888-688-7404;[email protected];www.houseofjacobs.com
J-Vee’sHealthFoodsandCafe, 3720PacificAve.S.E.,Olympia,WA,98501;Tel: (306)491-1930
KingArthurFlour,All typesofkitchenequipmentandbreadbakingsupplies.Theysellthe digital electronic Add ‘n’ Weigh Scale by Terraillon. It weighs in both grams andounces. And the Kitchen Whiz (and it is), a calculator, clock and timer, but mostimportantitinstantlyconvertsthemetricweightandmeasurestoU.S.measurements.Foracatalog,storevisits,ortoshoponline:135U.S.Route5South,Norwich,VT,05055;Tel:(802) 649-3361; Fax: (802) 649-3365; [email protected];www.kingarthurflour.com
MarinaMarket, An excellent European grocer of hard to find items fromNorway andmore.Streetaddress:18882FrontSt.,Poulsbo,WA,98370;postaladdress:15235CentralValley Road NW, Poulsbo, WA, 98370; Tel: 1-888-782-0837; Fax: (360) 779-4315;[email protected];www.marinamarket.com/homepage.asp
NordicAdventures,Inc.,BooksonNorway,kitchenequipments,andgifts;7602HolidayValley Dr. NW, Olympia, WA; Tel: 1-800-618-0013; Fax: (360) 866-8717;[email protected];www.nordicadventures.com
NordicDelicacies, Inc., 6909ThirdAvenue,Brooklyn,NY, 11209;Tel: (718) 748-1874;Fax:(718)833-7519;[email protected];www.nordicdeli.com
NordicHouse,2709SanPabloAve.,Berkeley,CA,94702;Tel:1-800-854-6435;Fax:(510)898-1753;[email protected];www.nordichouse.com
Pero: An instant natural hot beverage fromGermany, whichmy grandmother used todrinkinNorway.ManyofmycoffeedrinkingfriendshavechangedtoPero.Nocaffeineanddelicious,itismadefrommaltedbarley,barley,chicory,andrye.Ifyourmarketdoesnotcarryityet,writeto:Pero/Alpursa,HansD.Langfeld,VP,P.O.Box25846,SaltLakeCity,UT,84125;Tel:(801)965-8428;Fax:(801)965-6565
Scandinavian Specialties, 6719 15th Avenue NW, Seattle,WA, 98117; Tel: 1-877-784-7020;www.scandinavianspecialties.com
Scandinavianbooksand/orotherproducts:
BergquistImports, Inc., 1412Highway 33 South,Cloquet,MN, 55720;Tel: 1-800-328-0853;Fax:(218)879-0010;[email protected];www.berquistimports.com
PenfieldBooks,215BrownSt.,IowaCity,IA,52245;Tel:1-800-728-9998;Fax:(319)351-6846;[email protected];www.penfieldpress.com/index.php
Norwegian American Weekly, the only Norwegian-American newspaper left in theUnitedStates;73015thAve.NE,Seattle,WA,98115;Tel:(206)784-4617
CreditsFoodPhotographs:
Austrud, Peter: Else Rønnevig with her award winning breads, Party Table, Lillesand,Norway
Bjøresen,Alf:CornedSalmon,FishPudding,TraditionalFishCakes
Brun,HansRobert,Confectioner:CreamCakewithBerriesandFruit,withfrukt.no
Forma Matforum A/S: Assorted Herring Dishes, Cured and smoked meat is alwayswelcome,Norway’sGrandFruitPie
FreiaA/S:ChocolateBoy,CloudberryCreamCake,Queen’sPleasurePalace
HjemmetMagazine:LambRoll
IdealWasa:Lutefish
Informationofficeforeggandkjøtt,www.matprat.no:AlmondMacaroonsTarts,ArmeRiddere,BaconPancake,Boneless“Birds,”ChirstmasSpicedRibs,Goro,Krumkaker,MorMonsen,Multekrem,PressedPickledPork,SourCreamPorridge
Lauritzen,Cato:FishauGratin
Lindboe,Marianne:RiceDream
MelvinM.Scott,Jr.:Crab,VeiledPeasantGirls,Waffles
NorwegianSeafoodExportCouncil:PollackSoup,PartySoup,FishinginLofoten,Cod,Flounder,Halibut,Mackerel,Salmon,CornedSalmon,FishauGratinII,FishPuddingII,TraditionalHaddockPatties,MustardSauce;[email protected]
OfficeofInformationforMeat:LambandCabbage
Opplysningskontoret for brød og korn, www.brødogkorn.no: Berlin Wreaths,Christmas Bread, Liv’s Hardtack, Cracked Wheat Bread, Kneip Bread, The Farmer’sEverydayBread,SchoolBunswithVanillaCustard
Opplysningkontoretforeggogkylling:ACelebration,MarzipanWeddingCake
Opplysningskontoret for frukt og grønt, www.frukt.no: Holiday Spread, Sand Tarts,Strull,Goro,LefseandWafers,CreamCakewithfruitandberries,HerringandPotatoes,StrawberryJam,OrangeMarmalade,PotatoDumplingswithLingonberries,ClassicLegofLamb,ShrimpWok
TineDairyAssociation:MarinatedCheese,Cheesemakesanyoccasionfestive,NøkkelostQuiche,DessertCheese,TheDairyMaid’sWafers,LefseFilledwithCream
Tine,mediebank.tine.no:AgedCheese,AlmondBrittleIcecream,AlmondCake,AppleCake, Baked Salmon, Bergen Pretzel, Caramel Pudding, Cauliflower Soup, ChocolatePudding, Cod with Boiled Potatoes, Cookie Stacks, Cream Puffs with Berries, Crepes,FlatbreadandPotatoLefse,Harthshorn,HoneyLoaf,HotChocolate,Jarlsberg-Norrway’s
Best, Liver Pate, Marzipan Pig, Norwegian Swiss Cheese, Norvegia, Nøkkelost, PepperCookies, Pickled Pork Loaf, Poor Man’s Cookies, Reindeer Roast with Game Sauce,Rosettes, Sand Tarts, Serina Cookies, CrispDiamondCookies, TenderNorland’s Lefse,TinyDoughnuts,Umh,umhGoatCheese
Rasmussen,Melissa: Meatballs with Stewed Cabbage, Mother Selland’s Bread, ShrimpSandwich,TrollCream
Rasmussen, Susan: OsloKringle, Cucumber SaladVento, Steve: AlmondTowerCake,Shrovetidebuns
Wilson,Bengt:PotatoDumplingswithMeat
SourcesforIllustrations:
Ambjørnrud,Olga,Kokebok,J.W.CappelensForlag,1961
HedmarkBondekvinnelag1960,HårdakostofHærdasmat
Karlsen,SteinarBjarne
Harrison,MarthaMarleigh
Bibliography:
Permissionhas been granted and recipes and informationhave been collected from thefollowingsources:
Alletidersbakebok
Armbjørnrud,Olga,Kokebok,J.W.CappelensForlagA/S,1963
A/SFreia,JohanThrone’sHolt’sPlass1,566Oslo,Norway
A/SNestle,Norway,JulegottermedVikingmelk
Askeland,Gunnar,NorskMat,A/SHusmorforlaget
Daatland,Ellen,FamilienMagazine
Diesen,Tove,7x7Slag,SchibstedsForlag
NorskBondekvinnelag,GammelNorskBondekost,NO.2and3,
HoffNorskePotetindustrier,Knepenesomgåriglemmeboken
Hovig, Ingrid Espelid, The Best of Norwegian Traditional Cuisine, Gyldendal NorskForlag,1992
Innli,KjellE.,TheNorwegianKitchen,KomForlagA/S,1993
Opplysningskontoretforbrødogkorn,brødogkorn.no
OpplysningskontoretforEggogKjøtt,matprat.no
Kåsen,Britt,Opplysningskontoretforfruktoggrønt,frukt.no
Kjelland, Ruth Marcussen, Ostegleder and Milkshake og Gamalost, MeieriensPrøvekjøkken,GyldendalNorskForlagA/S
KingOscar,USA,Inc.,ANorwegianSeafoodSaga
Kongsten,LivGregersen,FormaMatforumA/S
Landsverk,Halvor,GildeogGjestebod,DetNorskeSamlaget
Lindstad,Anna-Karin,Tine
Mælseter,Eva,HjemmetUkeblad
Nordahl,Evan,OpplysningskontoretforKjøtt
NorwegianSeafoodExportCouncil,[email protected]
Tveit,Guri,Opplysningskontoretforeggogkylling
Tine,Tinemediebank.tine.no
EnglishIndexAPPETIZERS
CheeseTrays,13,82-4
MarinatedEdamCheese,14
MeatballSnacks,13
RidderAppetizer,14-5
WalnutsandCheese,13
BREADS,FLATBREAD,LEFSE,ANDMORE
BarleyFlatbread,124
BergenPretzels,116
CardamomBuns,118
ChristmasBreadI,117,180
ChristmasBreadII,117,180
ClassicSchoolBunswithVanillaCustard,119
CrackedWheatBread,112,180
Else’sCoarseBread,111-2
Else’sWhiteBread,112
Farmer’sEverydayBread,114-5,180
Flatbread,122-4
FlatbreadI,124
FlatbreadII,124
HardRolls,116
HerbBread,110-1
KneippBread,112-3
Lefse,120
Liv’sHardtack,116
MotherSelland’sBread,114
Multi-GrainBread,113
OatFlourFlatbread,124
OnBakingBreadsandCookies,110
OrangeLoafCake,118
OurDailyBread,109
PotatoFlatbread,124
PotatoLefseI,121
PotatoLefseII,121
QuickPotatoLefse,120
RyeBread,115
SaffronBuns,118-9
Sigrid’sBestRusks,115
SmallPotatoCake,122
SuccessfulBreadMaking,110
SweetCardamomBread,113-4
TenderNordland’sLefse,121
Torunn’sCadamomBuns,118
CAKESANDPASTRIES
AlmondCake,137
AlmondMochaCake,131-2
AlmondTowerCake,142-3
AppleCake,137-8
AutumnCake,130-1
BirthdayKringle,138
CherryCreamCake,132
CloudberryCreamCake,129-30
CreamCake,128
CreamCakewithBerriesandFruit,129
CreamPuffswithRaspberry,140
DaimCake,135-6
DanishPastry,139-40
FrozenChocolateTorte,136
GoldenSpiceCake,128
HoneyLoafCake,128
JellyRollwithCaramelTopping,134
MarzipanCake,132-3
MeringueCake,135
MotherMonson,136
Norway’sGrandFruitPie,145-6
OsloKringle,138-9
Queen’sPleasurePalace,133-4
ShrovetideBuns,141
StrawberryCreamCake,131
TheQueen’sSweetSecret,134
TheWorld’sBest,142
WeddingCake,144-5
CANDIES
ChocolateSpheres,109
Cocoa-Balls,109
CoconutBallsI,108
CoconutBallsII,108
MarzipanwithChocolateTruffle,108
CHEESEANDDAIRYDISHES
AgedCheese,81
BaconPancake,86-7
CookedCheese,85
CreamySharpCheese,85-6
EdamCheese,14-5,83
EggCheeseFromWestAgder,85
GoatCheese,84
Jarlsberg,82-3
JarlsbergCod,87
JarlsbergFilledPeppers,87
MountainDairyMaid’sFavorite,85
Nokkelost,83
NokkelostOmelette,86
NokkelostQuiche,86
Normanna,83
NorvegiaFilledPotatoes,87
NorvegiaSpinachPie,88
NorwegianSwissCheese,82
RidderCheese,13-4,83-4
Sharp,CreamyCheese,81
TakeCareoftheCheese,85
Tilsiter,84
COOKIES
BerlinWreaths,156
CardamomCone-ShapedWafers,154-5
CookieStacks,149-50
CrispDiamondCookies,149
CustardCreamTartlet,157
Dalesmen,150
Goro,155
Hartshorn,156-7
KneppCookies,151
Marianne’sCookies,151
MazarinTarts,152
MonksI,153
MonksII,153-4
Oatmeal-LaceCookies,150
PepperCookieHouse,126-8
PoorMan’sCookies,155-6
Rosettes,153
SandNuts,152
SandTarts,157-8
SerinaCookies,150-1
TheDairymaid’sWafers,154
TinyDoughnuts,151-2
VanillaWreaths,158
CREAMS,FROSTING,GLAZES,ANDJAMS
ButterCream,147
ButterCreamII,147-8
Confectioners’SugarorChocolateGlaze,148
EggCustardwithGelatin,147
FlavoringforButterCream,148
ImitationMarzipanTopping,148
MandarinOrange/ChocolateCream,147
MarzipanforCakeToppings,148
OrangeMarmalade,23-4
StrawberryRhubarbJam,23
StirredLingonberries,24
VanillaorRumCream,147
VanillaorRumEggCustard,146
DESSERTS
AHeavenlyMouthful,103
AlmondBrittleIceCream,104
AppleSoup,93
ApricotCompote,94
BakedApples,100
BananaCream,105
BlueberrySoup,93
CaramelPudding,99-100
ChocolatePineappleMousse,101
ChocolatePudding,101
CloudberryCream,98
CloudberryIceCreamParfait,104
CreamofWheatPudding,104
Crepes,102
CrumbledFlatbreadinKefirMilk,107
ExoticChristmasBasket,96-7
KefirMilkDessert,107
OrangeLoafCake,118
PoorKnightswithFreshStrawberries,106
PrinceHarald’sCrepes,102
PruneCompote,97
RedSecret,95
RhubarbSoup,94
RiceCream,98-9
RoseHipSoup,93
RumPudding,99
SavoryPlumCompote,94
SorbetDream,97
StrawberryCompote,94-5
SummerColdDish,107
Sveler,106
SweetFondue,105-6
TelemarkGomme,107
ThickRicePancakes,106-7
Traditional17thofMayDessert,102-3
TrollCream,97
TrollCreamII,98
VeiledPeasantGirls,103
VeiledWildernessGirlswithVanillaSauce,95-6
VictoriaPudding,100
WhipCreamHalo,105
WhippedBerryPudding,104-5
YogurtMousse,102
FISH
BakedFilletofFlounder,52
BakedSalmon,43-4
BakedTrout,45
BoiledFlounder,52
Cod,40-1
CornedSalmon,42-3
DishesofSaltedHerring,46
FatFish,39-40
FishBalls,49
FishCakes,50
FishChowder,51
FishauGratin,50-1
FishPudding,49-50
FlatFish,39-40
Flounder,51-2
Haddock,48-50
HerringandPotatoes,48
HerringinMustard,48
HerringinTomatoSauce,47
LeanFish,39-40
Lutefish,42
MackerelFillets,46
PartyCod,41
PickledHerring,47
PickledMackerel,46
SalmonPlatter,44
ScrumptiousHerringSalad,48
SpicedHerring,47
SpicedHerringinDill,47
TraditionalHaddockPatties,50
TroutinSourCream,45
WholeBakedTrout,44-5
FISH,SHELLFISH
BoiledLobster,52-3
BroiledLobster,53
CauliflowerwithShrimpSauce,53-4
CrabFeast,54
Crabs,54
FriedOysters,53
Oysters,53
Sardines,54-5
ShrimpWok,52
MEAT,POULTRY,ANDGAME
Beef,66-7
Boneless“Birds,”67
ChristmasSpicedRibs,68
ClassicLegofLamb,57
CuredLegofLamb,62
CuredMeat,60
CuredMeatBuffet,61
FricasseeofLamb,58
HareorRabbit,72
Hash,67
Lamb,56
LambandCabbage,57-8
LungemosfromTelemark,58
MarinatedMeat,63
MeatandVegetableLoaf,64
Meatballs,63
NewYear’sEveGame,62-3
PorkLoinwithRibSection,69
PorkSausageorPatties,65
PotatoDumplingswithBaconandLingonberries,60
PotatoDumplingswithMeat,59
ReindeerRoastwithGameSauce,66
RibsofLambwithaTouchofBirch,56-7
RoastDuck,70
RoastGoose,71
RoastedFreshHamwithCrackling,70
RoastedPorkLoinwithFruits,68
RoastedPtarmiganBreasts,71
RoastedSucklingPig,69-70
Salt-CuredHam,61-2
Sausages,SimpleandDelicious,64-5
StuffedCabbageLeaves,63-4
SwissSteak,67
VealPatties,65-6
VealRoast,66
VossSausages,65
WinterBrine/SummerBrine,62
MEATS,SANDWICH
LambRoll,72-3
LiverPate,74-5
PickledPorkLoaf,74
PorkSandwichSausage,73
PressedHeadcheese,73-4
MISCELLANEOUS
AscenttotheMountainFarm,88-9
BlueberryOuting,92
Norway’sNationalAnthem,102
VisitingaMountainFarm,89
Wedding,125
NAPKINFOLDING
Candle,168
Fan,167
Iris,167
Lily,167
PalmLeaf,167
Slipper,168
VikingShip,168
PARTIES
FamilyMeals(Familiemaltider),165-6
TableSettingwithNorwegianCharm,163-5
PORRIDGE
PartyRicePorridge,91
RicePorridge,91
SourCreamPorridge,89-90
SourCreamPorridgeFromTinn,90-1
SourCreamPorridgeI,90
SALADS
CucumberSalad,30
Fisherman’sPotatoSalad,32-3
HerringandHamSalad,31
LobsterSalad,31
Mango,AppleandBlueCheeseSalad,31
NordicSardineSalad,32
PickledBeets,30-1
WarmSardineSalad,32
SANDWICHES,OPEN-FACED
BananaSandwich,24
DinnerSandwich,22
EggSandwiches,19
FishPudding,21
FruitSaladSandwich,24
FruitSandwiches,23
GroundPorkPatties,23
GroundRoundPatties,22-3
HamSandwich,18
HardRollswithShellfish,21
HeadCheese,19
HerringSaladSandwich,18
HotSandwiches,21
ItalianSalad,17
LiverPate,19
Open-FaceSandwichTidbits,16-7
Open-FaceSandwiches,16-24
PickledHerring,18
PorkwithStewedApples,22
PorkwithSweet/SourCabbage,22
RaspberrySandwich,24
SandwicheswithShellfish,16
SardineSaladSandwich,17
SardineSpread,15
SaturdayAfternoonSandwich,18
SausageMushroomSandwich,22
ScrambledEggswithBacon,19
ScrambledEggswithLox,20
ShrimpSalad,16-7
SimpleSardineSandwich,17
SmokedEel,19
SumptuousSandwichCake,20-1
SAUCES
Browngravy,34
ChiliSauce,34
Chive-ParsleySauce,34
CurrantSauce,35
DillSauce,34
GameSauce,33
GravyforChickenorGame,33
MintSauce,35
MustardSauce,34
NokkelostSauce,33
OldFashionSauce,33
ParsleyButter,35
SourCreamGravy,33
WhiteSauce,34
SAUCES,DESSERT
ApricotSauce,36
BlueberrySauce,36
EverydayVanillaSauce,37
FruitSaucefromFrozenBerries,36
GoatCheeseDessertSauce,36
QuickRedFruitSauce,36
RedFruitSauce,35
RichVanillaSauce,36-7
WarmChocolateSauce,37
SOUPS
AppetizingFishSoup,26
BeefStew,27
BrownedBeefStew,27
CauliflowerSoup,25
LambandVegetableSoup,29
LeekSoup,29
OxtailSoup,26-7
PollackPartySoup,25-6
SpinachSoup,28
TinyLambBalls,30
VegetableandBarleySoup,28
VegetableSoupwithTinyLambBalls,29
YellowPeaSoupwithHam,28
SPECIALHELP
Aquavit,174
BoilingMilk,173
Cardamom,177
Chocolate,177
CommonKitchenMeasures,173
DelfiaCoco-Fat,175
Kefir,174
OrangeandLemonRind,177
PearlSugar,175
PotatoStarchFlour,175-6
Saffron,177
SaltofHartshorn,AmmoniumCarbonate,175
Smorgasbord,173
Syrup,175
TemperatureConversionTable,172
TipsforFreezing,174-5
U.S.andMetricWeightsandMeasures,172
U.S.MetricMeasures,172
VanillaBean,176
VanillaSugar,176
WhippingCream,173
VEGETABLES
BakedOnionsforRoast,75
BoiledLeeks,76
Boiled/SteamedPotatoes,78-9
Cauliflower,77
Celeriac,77
Cotter’sKettle,77
CreamedGreenPeas,77-8
Cucumber,75
FrenchFriesOnionRings,75-6
Hasselback(Roasted)Potatoes,79
HasselbackOnions,75
LetsTalkPotatoes,78
MashedRutabagas,76-7
Onion,75
OnionswithCheeseSauce,76
ParsleyRoot,77
PotatoDumplingsfromAgder,79
PotatoDumplingsFromRyfylke,79
PotatoDumplingswithBacon,NorthNorway,79
RawPotatoDumplings,79
Rutabagas,76
Sweet/SourCabbage,78
TheGloriousLeek,76
TipsonfryingOnions,75
WAFFLES
CakeWaffles,159
CrispWaffleswithCream,159
EverydayWaffles,159
HotChocolate,166
LemonWaffles,160
WafflesWithYeast,159-60
NorwegianIndexAPPETITTVEKKER
Appetittbiter,15
Kjøttkakepinnemat,13
Marinertedamerost,14
Ostebretter,13-4
Ridderappetittvekker,14-5
Sardinpålegg,15
Valnøtterogost,13
BRETTINGAVSERVIETTER
Iris,167
Lilje,167
Lys,168
Palmeblad,167
Tøffel,168
Vifte,167
Vikingskip,168
BRØD,FLATBRØD,LEFSEOGMER
Appelsinformkake,118
Bergenskringler,116
Bondenshverdagsbrød,114-5
Else’sGrovbrød,111-2
Else’shvetebrød,112
Flatbrød,122-4
FlatbrødI,124
FlatbrødII,124
Flatbrødmedbyggmel,124
Flatbrødmedhavremel,124
Flatbrødmedpoteter,124
Helkornbrød,112
Hvetekake,113-4
JulekakeI,117
JulekakeII,117
Kardemommeboller,118
Kneippbrød,112-3
Kneipploff,113
Korpsrundstykker,116
Lefse,120
LivsKnekkebrød,116
Lumpe-potetkake-hellekake,122
MorSellandsbrød,114
MørlefsefraNordland,121
PotetlefseI,121
PotetlefserII,121
Rugbrød,115
Saffransbrød,118-9
Sigrid’sbesteskonroker,115
Slikbakervibrødogsmåkaker,110
Snøggpotetlefse,120
Torunn’shveteboller,118
Urteloff,110-1
Vårtdagligebrød,109
Vellykketbrødbakst,110
DESSERT
Aprikoskompott,94
Armeridderemednyrørtetyttebær,106
Banankrem,105
Blåbærsuppe,93
Eggedosis,102-3
Eksotiskjulekurv,96-7
Endrømmesorbet,97
Enhimmelsriksmunnfull,103
Eplesuppe,93
Flatbrødsoll,107
Fløterand,105
Herligplommekompott,94
Jordærkompott,94-5
Karamelpudding,99-100
Klassiskeskolebrød,119
Krokanis,104
Melkeringer,107
Molteisparfait,104
Moltekrem,98
Nypesuppe,93
Pannekaker,102
PrinsHarald’spannekaker,102
Rabarbrasuppe,94
Riskrem,98-9
Rislapper,106-7
Rødhemmelighet,95
Rompudding,99
Russedessert,104-5
Semulepudding,104
Sjokolade-ananasfromasj,101
Sjokoladepudding,101
Søtfondue,105-6
Stekteepler,100
Summerkoldtskål,107
Surmelkfromasj,102
Sveler,106
Sviskekompott,97
Telemarkgomme,107
Tilslørtebondepiker,103
Tilslørtevillmarksjentermedvaniljesaus,95-6
Trollkrem,97
TrollkremII,98
Victoriapudding,100
FISK
Dillstektmakrellfilet,46
Festtorsk,41
Fiskeboller,49
Fiskegrateng,50
FiskegratengII,50-1
Fiskekaker,50
Fiskepudding,49-50
Fiskesuppe,51
Flyndre,51-2
GammeldagseFiskekaker,50
Gravlaks,42-3
Helstektørret,44-5
Herligsildesalat,48
Hyse,48-50
KoktFlyndre,52
Kryddersild,47
Kryddersildidill,47
Laksekabaret,44
Lutefisk,42
Ørretmedrømme,45
Ovnstektlaks,43-4
Retteravspekesild,46
Sennepssild,48
SildogPoteter,48
Stektflyndrefilleter,52
StektØrret,45
Sursild,47
Syltetmakrell,46
Tomatsild,47
Torsk,40-1
FISK,SKALL
Blomkålmedrekesaus,53-4
Kokthummer,52-3
Krabbelag,54
Krabber,54
Østers,53
Ristethummer,53
Sardiner,54-5
Scampiwok,52
StekteØsters,53
GLASUREROGKREMER
Appelsinmarmelade,23-4
Eggekrem,146
Eggekremmedgelatin,147
Falskmarzipan,148
Jordbærograbarbrasykltetøy,23
Mandarinsjokoladekrem,147
Marsipanlokk,148
Melisglasur,148
Nyrørtetyttebær,24
Smakstilsetningavsmørkrem,148
Smørkrem,147
SmørkremII,147-8
Vaniljekrem,147
GRØNNSAKER
Agurk,75
Baktløk,75
Blomkål,77
Denherligepurren,76
Frityrkokteløkringer,75-6
Grønnertestuing,77-8
Hasselback-løk,75
Hasselbackpoteter,79
Husmannsgryte,77
Kålrot,76
Kålrotstappe,76-7
KlimporfraRyfylke,79
Klubbogfett,NordNorge,79
Klubb,kumle,kumpe,79
Koktpurre,76
Koktemelnepoteter,78-9
KumpefraAgder,79
Løk,75
Løkmedostesaus,76
Persillerot,77
Potetsnakk,78
Sellerirot,77
Steketipsforløk,75
Surkål,78
GRØT
Festrisgrot,91
Risgrynsgrøt,91
Rømmegrøt,89-90
RømmegrøtfraTinn,90-1
Rømmegrøt,90
HJELPEMIDDLER
Akevitt,174
Alminneligvektogmål,173
Appelsinogsitronskall,177
Delfiakokosmatfett,175
Hjortetakk,175
Kardemomme,177
Kefir,174
Kokingavmelk,173
PearlSugar,175
Potetmel,175-6
Safran,177
Sirup,175
Sjokolade,177
Smørgåsbord,173
Temperaturforvandling,172
Tipsomåfrysemat,174-5
U.S.ogmeter-systemvektogmål,172
U.S.ogmetersystem,172
Vaniljestang,176
Vaniljesukker,176
Vispingavfløte,173
KAKEROGKRINGLER
AppelsinFomkake,118
Aprikose/ananasmarsipankake,132-3
Bløtekake,128
Bryllupskake,144-5
Daimkake,135-6
Dronningenslystslott,133-4
Dronningenssøtehemmelighet,134
Eplekake,137-8
Fastelavnsboller,141
Fødselsdagskringle,138
Frossensjokoladeterte,136
Fyrstekake,137
Honningkake,128
Høstkake,130-1
Jordbærkake,131
Karamelrulade,134
Kirsebarkremkake,132
Kransekake,142-3
Kremkakemedbærogfrukt,129
Mandelmokkakake,131-2
Marengskake,135
MorMonsen,136
Multebløtkake,129-30
Norgesstorartetfruktpie,145-6
OsloKringle,138-9
Pepperkakehus,126-8
Sirupskake,128
Vannbakkelsmedbringebær,140
Verdensbeste,142
Wienerbrød,139-40
KJØTT,FJØRFEOGVILT
Bankekjøtt,67
Benløsefugler,67
Dyrestekmedviltsaus,66
Fårikål,57-8
Fenalår,62
Gravetkjøtt,63
Helstektgris,69-70
Julekrydretribbe,68
Kålruletter,63-4
Kalvekarbonader,65-6
Kalvestek,66
Kjøttoggrønnsakpudding,64
Kjøttkaker,63
Klassisklammestek,57
Kumlermedfleskogtyttebær,60
Kumlermedkjøtt,59
Lam,56
Lammefrikasse,58
LungemosfraTelemark,58
Medisterpølser/kaker,65
Oksekjøtt,66-7
Pinnekjøtt,56-7
Pølser,såenkelt,sågodt,64-5
Pyttipanne,67
Ribbe,69
Skinkestek,70
Spekemat,60
Spekematbuffet,61
Spekeskinke,61-2
Stektand,70
Stektgås,71
Stekthareellerkanin,72
Stektrypebryst,71
Svinestekmedfrukt,68
Viltgryte,62-3
Vinterlake/Sommerlake,62
Vosspølser,65
KJØTT,PÅLEGG
Fleskepølse,73
Lammerull,72-3
Leverpostei,74-5
Persesylte,73-4
Sylte,74
KONFEKT
Kakaokuler,109
KokosbollerI,108
KokosbollerII,108
Marsipanmedsjokoladetrøffel,108
Sjokoladekuler,109
LITTAVHVERT
Blåbærturen,92
Bryllup,125
Ensetertur,89
Tilseters,88-9
NORSKOSTOGMEIERIOPPSKRIFTER
Edamerost,83
EggostfraWestAgder,85
Fleskepannekaker,86-7
Gamalost,81
Gjetost,84
Jarlsberg,82-3
Jarlsbergtorsk,87
Jarlsbergfyltpaprika,87
Kokaost,85
Nøkkelquiche,86
Nøkkelost,83
Nøkkelostomelet,86
Normanna,83
NorskSveitserost,82
Norvegiaspinatpie,88
Norvegiafyltepoteter,87
Pultost,81
Pultost,85-6
Ridder,13-4,83-4
Seterjentasfavoritt,85
Tavarepåosten,85
Tilsiter,84
SALATER
Agurksalat,30
Fiskerenspotetsalat,32-3
Hummersalat,31
Mango,epleogblåtsalat,31
Nordisksardinsalat,32
Sildogskinkesalat,31
Syltederødbeter,30-1
Varmsardinsalat,32
SAUSER
Brunsaus,34
Chilisaus,34
Dillsaus,34
Gammaldagsdupe,33
Gjetostsaustilvilt,33
Grønnsaus,34
HvitSaus,34
Myntesaus,35
Nøkkelostsaus,33
Persillesmør,35
Ripssaus,35
Rømmesaus,33
Sennepssaus,34
Tradisjonellviltsaus,33
SAUSER,DESSERT
Aprikossaus,36
Blåbærsaus,36
Finvaniljesaus,36-7
Gjetostdessertsaus,36
Hurtigrødfruktsaus,36
Rødfruktsaus,35
Sausavdypfrystebær,36
Vaniljesaustilhverdags,37
Varmsjokoladesaus,37
SELSKAP
Familiemåltider,165-6
Sjarminorskbordsetting,163-5
SMØRBRØD
Banansmørbrød,24
Bringebærsmørbrød,24
Eggerøremedflesk,19
Eggerøremedrøkelaks,20
Eggesmørbrød,19
Enkeltsardinsmørbrød,17
Fiskepudding,21
Fruktsalatsmørbrød,24
Fruktsmørbrød,23
Italiensksalat,17
Karbonadekaker,22-3
Leverpostei,19
Lørdagenssmørbrød,18
Luksuriossmørbrødkake,20-1
Medisterkaker,23
Middagssmørbrød,22
Pølseogsoppsmørbrød,22
Rekesalat,16-7
Røketål,19
Rundstykkermedskalldyr,21
Sardinsalatsmørbrød,17
Sildesalat,18
Skinkesmørbrød,18
Smørbrødmedskalldyr,16
Sursild,18
Svinestekmedepler,22
Svinestekmedsurkål,22
Sylte,19
Varmesmørbrød,21
SMÅKAKER
Berlinerkranser,156
Bordstabelbakkels,149-50
Døler,150
Fattigman,155-6
Goro,155
Havrekniplekaker,150
Hjortetakk,156-7
Kneppkaker,151
Krumkaker,154-5
Linser,157
Marianne’sSpecier,151
Mazariner,152
MunkerI,153
MunkerII,153-4
Rosetter,153
Sandkaker,157-8
Sandnøtter,152
Serinakaker,150-1
Seterjentasrømmebrød,154
Sirupsnitter,149
Smørkranser,158
Smultringer,151-2
SUPPER
Appetittvekkendefiskesuppe,26
Betasuppe,29
Blomkålsuppe,25
Brunlapskaus,27
Ertesuppemedflesk,28
Grynsodd,28
Lapskaus,27
Oksehalesuppe,26-7
Purresuppe,29
Selskapsseiigryte,25-6
Sodd,29
Soddboller,30
Spinatsuppe,28
VAFLER
Hverdagsvafler,159
Sjokolade,166
Sprøkremvaffler,159
Sprøvafler,159
Vaflermedgjær,159-60
Vaflermedsitronsmak,160