Norske Recipes from "Connie's Kitchen"

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’NORSKE NEWS' FLASH for ALL VIKINGS!  ‘NN’ released its annual report to all ARIZONA DESERT VIKING ‘SURVIVORS', stating that the past 120 'something' days of 110+ degrees of Arizona Desert temps are to be abruptly TERMINATED and become just a ‘faint’ memory for "A SEASON"s!  At last, it’s time to fill your kitchen with the delicious aroma of a super nutritious POT of 'Norwegian Gulerter Suppe’ simmering on the stove…or…perhaps, in the CROCKPOT. (*SEE BELOW)

This is basically how my sister and I remember our Precious Norwegian born mother making her soup…She always made it ‘look’ so yummy (…not an easy ‘feat' with ‘peas’, even if they are ‘yellow’ instead of ‘green’).  There was always plenty for seconds and more than enough to share with the 'neighborhood'. Whenever it starts to cool off, I can still 'smell' and almost taste Mom’s ’never fail’ Yellow Pea ‘SUPPE’!

*This is really an easy and ideal way to make homemade soup in the crock pot. After soaking the yellow peas overnight, rinse them and add all the ingredients to the crock pot and go out for the day. Nothing like coming home to homemade soup…this is my preferred way and the cleanup is done before cooking it can be set on the table and served from the crockpot…no ‘watching & stirring'...Love that aroma!

-Here’s how to begin...

  1. First, soak 1-pound whole or split yellow peas in cold water overnight. The peas will swell so make sure to more than cover them with water. It’s truly an extra special benefit for one’s Heart to double the recipe, and ‘share’, like Mom!  
  2. Rinse and pick over the peas before adding to the soup pot along with the ham bone and enough water to more than cover them.
  3. Place lid on the pot and bring up to a boil. Turn heat down and simmer for about 45 minutes.
  4. Add the remainder of ingredients. Check soup occasionally to make sure it has enough water and stir to prevent scorching.

Ingredients: 

  • 1 pound whole yellow peas (Ikea (Swedish store) or AMAZON on line, if you cannot find in supermarket.)
  • Ham bone with some meat on…I add end cuts & any leftovers of the ham, also.

Add to soup:

 
  • 1 cup chopped onions. 
  • 3 carrots, chopped 
  • 2 potatoes, chopped 
  • 1 tablespoon green onions, chopped
  • 1 clove chopped garlic 
  • 2 bay leaves 
  • Freshly ground black pepper 
  • Add salt when soup is done, if needed.

Place the lid on the pan and let it simmer until vegetables are done. Remove ham bone and cut meat into bite size pieces. Now is the time to add salt, if needed…and to have a bowl to sample… If you so desire, fresh or dried parsley can be added for flavor and appeal…and, it's rich in Potassium! The Vikings are hungry, so fill up those bowls and serve with a piece or two of freshly buttered Lefse or your favorite ‘Creation’! 

Vaer saa god! 

Freeze leftover ‘Gulerter suppe' for quick meals.  …If there is enough soup left over after the 2nd or 3rd day, I freeze 8 oz (approx.) portions in coffee cups or mugs; after 24 hours, remove the frozen soup from the mugs (to have available for daily use) Then place 2 to 4 frozen ’soup’ portions in a dated Zip-loc bag…and remove one or more as needed.

Ingredients

  • 1 egg
  • 1 cup cold water, divided
  • 1 cup regular grind coffee
  • 6 cups boiling water

Directions

  1. Use a graniteware (enamel) coffee pot.
  2. Wash egg; break it into a small bowl, reserving shell, and beat slightly.
  3. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed.
  4. Mix thoroughly.
  5. Turn into coffee pot; pour on boiling water, and stir. (I remember my mother adding the coffee/egg mixture directly to the boiling water.) Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma.
  6. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed.
  7. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.

Ready In 12 minutes     Serves 6-8

Vaer saa god!

Just a little history…

It has been said...Norwegian waffles signify “the taste of homesickness”. As of recent report, the Norwegian Seaman’s Church in midtown Manhattan, NYC, still provides a free serving of a Norwegian waffle with a cup of coffee after the Service!! The Seamen’s Church have served waffles to Norwegians abroad for over 150 years!  Waffles  go back all the way to the Middle Ages when it was served in convents.  Initially, breads without yeast were made for communion, and these breads were so tasty, they were made into “Apostle cakes” for special occasions. These cakes may have been the predecessors to waffles!

Ingredients:

  • 4 eggs
  • 1 cup sugar
  • 3 1/3 cups unbleached flour
  • 4 cups buttermilk
  • 1 1/4 cup sour cream
  • 1/3 cup water
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp vanilla sugar (or 2 tsp vanilla or almond extract)
  • 1 tsp cardamom
  • 1 cup (2 sticks) unsalted butter, melted

Directions:
Preheat your waffle iron.

Whisk the egg and sugar to light and frothy.  In a separate bowl, combine flour, baking soda, baking powder, vanilla sugar (or add the vanilla extract, if using – to the egg and sugar mixture) and cardamom.  Add in the flour and buttermilk interchangeably until a smooth batter.  Add in the melted butter. Let sit for about 30 minutes. Right before getting ready to bake the waffles, fold in the sour cream.  Place a small circle of batter in the middle of your waffle iron and cook according to your waffle iron’s instructions.

 Traditionally,  Norwegians serve waffles in many ways...with strawberry jam and a dollop of sour cream (yum!) or butter and the Norwegian brown cheese “Gjetost” (Heavenly for the right palate) or Cloudberries or Raspberries with Whipped Cream (my favorite)…to name a few, but they will taste delicious with whatever you top them off with!  

Be CREATIVE & ENJOY!

…but, don’t forget the coffee!!

Vaer sa god!

Ingredients:

1 cup whipping cream

2/3 cup Cranberry. Strawberry, Cloudberry (any Berry) Jam or crushed wild berries

1 tsp. Vanilla (opt)

1 tsp. Almond(opt)

(4 SERVINGS)

 

Whip the cream and (optional) Vanilla & Almond extracts together until the mixture holds soft to medium peaks. 

Fold in the jam or berries and place in ‘individual’ glass serving dishes or in ‘yummy' Krumkaker Cookie “bowls".

ENJOY!

 

Krumkaker

Molding Krumkaker into a cup is easy and it creates the perfect shell for toppings like Troll Cream with crushed wild berries.

You may use any combination of mixed dried fruits, according to your own liking. I use a variety, for taste appeal and color.  The secret is in soaking the tapioca in water overnight, so that it will dissolve easily, as the starch in the tapioca helps to thicken the soup. I prefer the large pearl tapioca, but a smaller tapioca may also, be used.

Ingredients:
•  1/2 pound mixed dried fruits I used dried pears, peaches, apricots and prunes)
•  1/2 cup dried apples
•  1/2 cup currants
•  1/2 cup white raisins
•  1 cup dark raisins
•  2 quarts cold water
•  1/2 cup large pearl tapioca
•  1 large (2 med) sticks of cinnamon
•  1/4 -1/2 tsp. salt
•  1-2 cinnamon sticks
•  Zest from 1 lemon
•  1 tablespoon lemon juice (vinegar may be substituted)
•  1 cup heavy cream, whipped
•  Slivered almonds

Directions:
•  Wash all the dried fruits and drain. Cut the larger fruit into smaller pieces and place in a separate container with enough of the 2 quarts of water to cover. 
•  Let stand overnight. 
•  Reserve the remaining water and pour into a large, heavy bottomed pot.  Add the tapioca and let soak overnight.
•  In the morning, add the fruit and contents, cinnamon stick(s) and lemon zest to the pot and cook over medium high heat, until the tapioca is clear and the fruit is tender, about 15 minutes.
•  Remove from heat and add lemon juice and salt. Chill. 
•  Serve cold topped with dabs of whipped cream and slivers of almonds.
   

Vaer sa god

“Bring in the New year with these tasty little Viking Breakfast sausage links, rolled in bread, dipped in almond-vanilla-cinnamon egg mixture, baked and then served with cinnamon-sugar cream cheese, maple syrup or honey and fresh berries heaped alongside.”

Ingredients

  • 1 (12 ounce) package regular or fully cooked Breakfast Sausage Links
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract 
  • (Optional flavors)
  • 1/2 teaspoon vanilla extract
  • 14 slices white bread, crusts removed
  • Cinnamon sugar
  • 1/2 cup brown sugar and cinnamon spreadable cream cheese
  • Maple syrup

Directions

  1. Preheat your oven to 375 degrees F.
  2. Cook the sausage according to package directions.
  3. In a small bowl, combine the brown sugar and cinnamon; mix well. Add the eggs, milk and extracts; whisk well until combined.
  4. Roll out bread with a rolling pin to flatten.
  5. Place one breakfast link on the edge of each bread slice and roll up 'jelly roll' style.
  6. Then dip in the egg mixture to coat.
  7. Place on greased baking sheet and sprinkle with cinnamon sugar.
  8. Repeat for each remaining sausage.
  9. Bake for 15 to 20 minutes or until crisp and lightly browned.
  10. Place cream cheese in a resealable plastic bag. Cut the corner off and pipe cream cheese onto the top of each Viking Pig in a Blanket. 
  11. Serve with maple syrup or honey and your favorite fresh or frozen berries!

Vaer sa god!-  Godt Nytt Dr  

Julekake which means 'Yule Bread' in Norwegian is a rich and aromatic bread that is traditionally prepared during the Christmas season in many Scandinavian countries especially Norway. This bread is more like a cake than a bread as it is so rich with dried /candied fruit and so some people frost/ dust it with icing/sugar glaze and garnish it with chopped almonds or crushed sugar candy or more candied fruit on top. With a crumb that is pretty dense and delicious bits of candied fruit included in it, it is a perfect festive bread.

Julekake involves candied fruit, nuts and cardamom for flavor or spice. However some recipes call for nutmeg or cinnamon. When left plain (without sugar glaze) it is usually served warm with butter, cheese, jam or jelly.  The two ingredients that are a must in this bread are raisins and cardamom to make it “Norwegian Jule Kake/Kage. 

I make this throughout the year and Love the smell as it is baking and, always, the flavor!  It can be made with or without the candied fruit, toasted and enjoyed warm with butter for your breakfast. Leftovers, if any, can be transformed into a delicious french toast and enjoyed with a cup of coffee!, 

Var så god!

 

 Ingredients:

 

 For the dough:

 1 package active dry yeast

 1/4 cup lukewarm water

 1/2 cup lukewarm milk

 1 egg

 1/3 cup unsalted butter, softened at room temperature

 1/4 cup sugar

 1/4 tsp salt

 1 tsp. cardamom, ground or crushed fine from pods

 2-1/2 cups unbleached flour

 1/2 cup citron 

 1/4 cup red cherries (chopped)

 1/4 cup green cherries (chopped)

  

 

 For the glaze:

 1 egg, lightly beaten

 1 tbsp milk

 Sugar candy/pearl sugar or crushed sugar cubes and/ or slivered almonds

 

 For the icing:

 1/2 cup icing sugar

 1 tablespoon cream or milk

 ¼ teaspoon almond extract (optional)

 1 tablespoon slivered almonds (optional)

 

 Method:

 1.  First, activate the yeast by placing it in a small bowl. To it, add the lukewarm water, lukewarm milk and 1 teaspoon sugar (from the 1/4 cup sugar) and mix everything together and keep aside for 10-15 mins or until the mixture turns frothy.

 

2. In a large mixing bowl add the egg, butter, sugar, salt and the yeast mixture and mix well. Add the

flour and ground cardamom to it and knead until you get a soft, pliable and elastic dough. If the dough is too sticky add a little extra flour or if it feels too hard dab your fingers in water and continue kneading till you get a soft dough.

 

3. Take the dough out and flatten it into a largish round. Sprinkle the candied fruit and raisins evenly and then roll it up, swiss roll style, knead the dough lightly and roll it up into a ball.

 

4. Place the dough in a well-oiled bowl and cover the bowl loosely with a tea towel. Keep in a warm place to rise until double in volume, about an hour or so.

 

 5. When done, lightly knead the dough and shape it again into a ball. Place it on a baking tray lined with parchment (or you can also use a cake or loaf tin). Let it to rise for another 45 minutes.

 

6. Preheat the oven to 180 degrees C and lightly brush the surface of the dough with the egg wash (beaten egg) or with milk if you want to skip the egg. If you are not going to use the icing sprinkle crushed sugar cubes or slivered almonds on top and bake for about 30 minutes till the bread is golden brown on top. Cover the bread with foil after 15 minutes into the baking time if you feel that it is browning too fast on the surface.

 

 7. Remove and cool completely on a wire rack.

 

 8. For the icing, mix the ingredients together until you get a thick pouring consistency and pour in the center of the bread - the mixture will dribble along the sides forming a pretty design. Place a tray under the rack to collect the excess icing mixture. Sprinkle chopped almonds or candied peel over it. Let the icing set before serving

 

READY…SET…GO... It’s 'Lefse Time, again!

Grab your rolling pin and gather together all “Big” and “Little” Norwegians in the kitchen to bake and celebrate our Viking heritage with lots of “Togetherness”!

The workout you will get from rolling out these “beauties”, will make up for all the 'Butter & Sugar’ (my ’taste buds’ 1st choice), but so many ‘delectable’ ways, you can create!

Ingredients:

  • 3 large baking potatoes
  • 2 tbsp. butter
  • 1/4 cup (1/2 dl) heavy cream
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 1 cup (2 1/2 dl) flour, or more

Directions:

Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. Use flour as needed (but not too much), and keep the rest of the dough in the refrigerator. Just “listen” to and feel your dough as you go along and you should be able to get it just right. Bake each rolled out ball on a medium to hot griddle, turning until both sides are flecked with brown, but, do not overbake. Place the lefse on a plate after baking, and create a 'stack' as you go along.  When half of your lefse has been baked, flip the entire stack over, allowing the heat from the most recently baked lefse, to help keep the ‘first’ pieces soft.  Also, make sure you cover the entire stack with a tea towel to keep them from drying out.

When ready to serve, spread the inside of your lefse with butter, then sprinkle with sugar, roll up and eat!

UFFDA!  If the ‘beloved’ lefse is disappearing too fast, try cutting each roll into smaller pieces before serving or make a double batch!

Vaer sa god

Forget Dutch apple pie and “GO” Norwegian instead. This easy apple pie recipe is quick & ready in 30 minutes... all in one-pan!   Add a scoop of ice cream while it’s still warm and the ’troll’ hole in your stomach vanishes without any “UFFDA’s” of muss or fuss.

Yield- 2 servings; Prep- 5 min; Cook-25 min; Ready-30 min;
Ingredients:
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
½ cup all-purpose flour
½ cup walnuts chopped  
1 cup apples diced (I used ‘Pink Lady’-very tasty with nice color)  
1/8 teaspoon nutmeg
½ teaspoon cinnamon
1/8 teaspoon salt

Directions:
• In a mixing bowl, beat together the egg, sugar, vanilla and baking powder until smooth and fluffy. Stir in the nutmeg, cinnamon, and salt. Beat in the flour until smooth.
• Stir in the diced apples and walnuts (try toasting the walnuts before adding them for even more flavor).
• Turn the mixture into a wellgreased 8-inch (20 cm) pie plate, or oven safe skillet (we use a castiron pan) and bake at 350 Deg F (180 Deg C) for about 30 minutes.

The aroma is soaring through your kitchen…you’re almost there!

My favorite way to serve this delicious Apple Pie for 2…If no one else is around, I pull up another chair across from me and engage in a ‘wholesome’ conversation with the person who is not there and eat for them, too, until it’s all gone! It goes down so easy, while it is still warm, topped with a scoop (or two) of vanilla ice cream or whipped cream…and of course, a cup of Norwegian brew!

Aside from the ice cream or whipped cream, this is a low-fat apple pie.

For Sugar-free apple pie: Substitute ¼ to ½ cup granulated sugar replacement (e.g. Splenda) for the sugar. There’s natural sugar in the diced apple. However, this will reduce the total sugar significantly with no sugar added.

Marzipan Cake is most delicious and elegant! Whipped Cream, sponge cake & succulent ‘berries’ compliment the rich almond taste.

Ingredients:
Sponge Cake

Filling:
1 cup apple juice (pineapple juice may be substituted)  
1 1/2 c whipping cream
2 tablespoons sugar
1 tsp vanilla extract or 4 drops of vanilla essence
8 ounces frozen Raspberries (defrosted)

Topping:
10 1/2 ounces (300 grams) marzipan
1 1/2 lbs. Strawberries
Icing sugar (Confectioners)


Method:

Whip cream while adding sugar and vanilla.  Save 1/3 of the cream for the top layer.  Fold the raspberries into the remaining cream.  Cut the cake ‘horizontally’ into three equal layers.  Place the bottom layer on the presentation plate.  Spoon apple juice onto the layer to lightly moisten the cake.  Spoon on and spread half of the raspberry mixture to the edges.

Place the second layer on top.  Spoon on apple juice.  Spread the remaining raspberry mixture to the edges.  Place the last cake layer on top.  Spoon on apple juice.  Spread remaining cream on the top and sides of the cake.

Roll out marzipan into a large, thin circle, sufficient to cover the cake.  Use icing sugar to prevent sticking while handling.  Cut a small, even cross in the centre of the marzipan.  Then, place the marzipan over the cake making sure the sides are well covered.

Cut half of the strawberries into cubes and place them inside the star pattern of the marzipan.  Lastly, place the whole strawberries on top and ‘dust’ the cake with icing sugar.  Let set for one hour in the refrigerator before serving.

Ingredients:
Sponge Cake

Filling:
1 cup apple juice (pineapple juice may be substituted)  
1 1/2 c whipping cream
2 tablespoons sugar
1 tsp vanilla extract or 4 drops of vanilla essence
8 ounces frozen Raspberries (defrosted)

Topping:
10 1/2 ounces (300 grams) marzipan
1 1/2 lbs. Strawberries
Icing sugar (Confectioners)


Method:

Whip cream while adding sugar and vanilla.  Save 1/3 of the cream for the top layer.  Fold the raspberries into the remaining cream.  Cut the cake ‘horizontally’ into three equal layers.  Place the bottom layer on the presentation plate.  Spoon apple juice onto the layer to lightly moisten the cake.  Spoon on and spread half of the raspberry mixture to the edges.

Place the second layer on top.  Spoon on apple juice.  Spread the remaining raspberry mixture to the edges.  Place the last cake layer on top.  Spoon on apple juice.  Spread remaining cream on the top and sides of the cake.

Roll out marzipan into a large, thin circle, sufficient to cover the cake.  Use icing sugar to prevent sticking while handling.  Cut a small, even cross in the centre of the marzipan.  Then, place the marzipan over the cake making sure the sides are well covered.

Cut half of the strawberries into cubes and place them inside the star pattern of the marzipan.  Lastly, place the whole strawberries on top and ‘dust’ the cake with icing sugar.  Let set for one hour in the refrigerator before serving.

Vaer sa god!

TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling YIELD:16 servings

INGREDIENTS:

  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose  flour
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 large eggs 3 to 6 hard-cooked large eggs,
  • unpeeled Assorted food coloring
  • Canola or other cooking oil
  • 2 tablespoons water

DIRECTIONS:

  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  3. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry.
  4. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  5. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
  6. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.  Refrigerate leftovers.

Vaer sa god!

 

The Vikings who came to Ireland from 795 AD to 840 AD were mainly from the area now known as Norway. The Danish Vikings came to Ireland from about 849 AD and fought the Norse Vikings.  In 1024 AD, after more than 2 centuries of raiding and fighting and pagan idolatry, King Olav intensely persevered and Christianity was accepted as the official “faith” in Norway. There is much ‘history’ in this recipe!

TOTAL TIME: Prep: 30 min. + chilling
MAKES: 48 servings        

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish 5 -10 inch rounds of Lefse at room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Jarlsberg or other Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained

 

DIRECTIONS:
In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each Lefse round.

Layer each Lefse round with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.    

Vaer sa god!

It’s no secret that Norwegians LOVE their coffee and dessert on Valentine’s Day & any other day.  You will LOVE to celebrate with a special ‘mousse’ (called “fromasj” in Norwegian).

Ingredients:
1 envelope gelatin
2 cups heavy whipping cream
1/3 cup sugar
3/4 cup cold strong coffee
1 teaspoon vanilla or extract of choice (I use 1/2 vanilla & 1/2 almond)
scant 1/8 tsp. kosher salt
Norwegian bittersweet or semisweet chocolate for garnish

Directions:
Add 1/3 cup boiling water into a small bowl. Immediately sprinkle gelatin over the top and stir until it dissolves completely. Set aside to cool. Whip the cream until stiff peaks form. While mixing, add sugar in a steady stream, then gradually pour in the coffee followed by the cooled gelatin. Stir in the extract(s) and salt. Spoon into ramekins or other individual serving dishes and chill until set, at least four hours or overnight. Grate chocolate over the top and serve.

Serves 8 to 10 average servings or 4 to 6 “Viking” portions.    

Vaer saa god!

Ingredients:

2 eggs
2 tbsp. grated Jarlsberg cheese ( any kind)
1 tbsp. diced Sausage, Bacon or other favorite…Herring or smoked salmon…
1 tbsp. diced onion, green pepper, mushrooms, tomato & more.
salt and pepper.


Directions:

Mix (shake) all ingredients well, in a quart size Zip-Lock freezer bag and seal. Drop bag(s) into a pot of boiling water. Boil for 13-15 minutes. Remove and enjoy. (Don’t use more than 2 eggs in each bag or it won’t cook as evenly). Serve with Norwegian Coffee Cake & Swedish Brew!

 

We know that baking Christmas cookies is a time honored artful tradition for Norwegians! One cookie no Christmas should be without is Rosettes served with Cloudberry Cream.  The trick is to preheat the iron in the fat and to be sure to not let the batter coat the top of the iron. Served with a dollup of artic cloudberry cream, these are a delicious holiday treat.

Rosettes Ingredients:
2 eggs
1 ½ Tsp. sugar
1 Cup milk
1 Cup unbleached all purpose flour
2 Tbsp. melted butter Shortening or oil for frying

Rosettes Directions:
Gently whisk together the eggs, milk and sugar in a large mixing bowl. Mix in the flour until the batter is smooth and creamy. The texture should be like thick cream. Place your batter in a container that is just wide enough for the rosette irons, preferably not plastic. Heat your oil or shortening to 370° F. Once your oil is at temperature, place your rosette iron in to preheat. Dip the hot rosette iron into the batter and return to the oil to cook for  20 to 35 seconds, until the rosette is lightly browned. Lift up the iron and allow it to drain over the oil for 5 to 10 seconds. Using a knife or fork remove and allow it to drain on paper towels.        

Cloudberry Cream Ingredients:
1 1/2 cups whipping cream
4 Tbsp. powdered sugar
1 tsp. vanilla extract
1/2 cup cloudberry jam

Whip the cream and sugar, then add vanilla extract.  Fold in the cloudberry jam.

When finished dust Rosettes with powdered sugar and serve with Cloudberry Cream.

 
                                     Vaer sa god!

Taste buds are staged and set… it’s Lefse Time...

We, Norwegian Americans have a kind of love affair with our heritage and lefse was a significant part of our ancestor’s lives. People still gather together in the kitchen and make this greatly ‘coveted’ dish together for hours…TOGETHERNESS!!!  

Or sometimes we buy it, but still celebrate…TOGETHERNESS!!!

Ingredients

3 large baking potatoes

2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more

Directions:

Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not overbake.

Serves 6

You will love these simple, yet, elegant little ‘pillow-like’ meringues!  This is an amazing dessert (easy to make ahead of time), that makes you look like a pro and is fit for a KING!. Upon taking that 1st bite, your tongue begins to tingle with a crisp, fragile and just a bit gooey sensation!  They are a natural, combined with Norway’s (and our own) fresh Berry season, June through October and throughout the year.  Savor each morsel as you top yours with vanilla custard, whipped cream, fresh berries, chocolate shavings...even a little jam or your own ‘Viking’ combination!

PREP TIME-15 mins; COOK TIME-2 hours; TOTAL TIME-2 hours 15 mins; Serves: 8

INGREDIENTS

•  3 egg whites, room temperature
•  ½ teaspoon lemon juice (Almond extract or flavor of choice may be used)
•  150g (3/4 cup) sugar

INSTRUCTIONS

  1.  Heat oven to 110C/230F.
  2.  Add the egg whites and lemon juice to a large mixing bowl and whisk or beat until the egg whites double in volume and form soft peaks.
  3.  Continue whisking; add the sugar a tablespoon at a time, allowing it to mix in completely before adding more.
  4.  Once all sugar has been added, whisk until the whites are glossy.
  5.  Place a square of baking/parchment paper on a large baking sheet.
  6.  Add the egg white mixture to a large zip-top plastic bag or plastic piping bag and cut off the tip of one corner; pipe the egg whites on to the baking sheet.
  7.  Bake for 2 hrs. When the meringues are finished, they will have a crisp exterior and lift easily off the paper.
  8.  Allow to cool completely on a wire rack.  
  9.  Delicious when served plain or topped with vanilla custard, whipped cream, fresh berries, chocolate shavings…even a little jam or your own Viking combination!

Vaer sa god!

Dough Ingredients:
2 cups unbleached flour
2 tablespoons powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 ounces cream cheese
1/2 cup milk
1/2 teaspoon almond extract
1 egg whisked with 1 teaspoon water for egg wash

Filling Ingredients:
8 tablespoons butter, softened
1/3 cup sugar
dash of salt
1/2 teaspoon almond extract
1 egg
7 ounces almond paste, frozen until firm and then grated with hand grater
1 cup sliced almonds, divided

Icing Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract
sliced almonds for topping

Instructions:
1.  Filling:  Cream together butter and sugar until fluffy and pale yellow. Mix in salt and almond extract. Beat in the egg until just combined. Stir in almond paste flakes and 1 cup sliced almonds.

2.  Pastry Braid:  Preheat oven to 425 degrees F. In bowl of food processor, mix flour, powdered sugar, baking powder, and salt. Add cream cheese and butter into flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add milk and almond extract and blend until it comes together into a loose dough.

3.  Turn the dough onto a big sheet of lightly-floured parchment paper and knead each very lightly for just 4-5 strokes (be careful not to overwork dough or it will be tough!  Knead for only few strokes and let it stay a little rough.)

4. Repeat Step 3:Very lightly flour the top of the dough and roll out to 10-by 12-inches.  Measure dough lengthwise into thirds. Spread butter mixture over the middle third of dough and continue assembling the braid: rectangle.  

5.  Make diagonal cuts at 1-inch intervals on each long side.  Do not cut into the center filling area. Fold strips, alternating from one side to the other, over the filling. It will resemble a braid. Use sheet of parchment to carefully transfer braid to baking sheet. You may cover and refrigerate the braid overnight, or continue to next step.

6.  Bake and glaze the braid: Brush pastry braid with the egg wash mixture. Bake 425 degrees for 20-22 minutes, until the dough is golden on top and filling is set. Allow braid to cool for about 30 minutes.  Whisk together powdered sugar, almond extract, and milk in a small measuring cup with a pour spout. Drizzle over top of braid. Top with sliced almonds and serve!

 

Centuries ago when Roman Catholicism reigned across the Scandinavian expanse, rich cardamom buns were served on Shrove Tuesday and were meant to sustain palates about to endure forty days of fasting. Although religious rituals are now less common in Scandinavia, the tradition of Lenten buns endures. The Swedes fill their semlor (and Norweigans their fastelavensboller) with sweet cream and almond paste, often in a bowl of milk to soften the bun. In Finland laskiaispulla are spread thick with fruit preserves and marzipan. Estonians prefer their vastlakukkel simply with whipped cream. Danes and Icelandics use puff pastry to make their fastelavnsbolle.
The buns hold a notorious role in Swedish history linked to King Adolf Fredrik. On the day now known as Fat Tuesday (fettisdagen) in 1771, he collapsed and died after eating a meal of lobster, caviar, sauerkraut, smoked herring, champagne... and 14 servings of semlor, his favorite dessert.  WARNING: Beware of Lenten bun overdose😊

Ingredients:    (Total time-About 2 Hrs;  Yield-12-15 buns;)
1 stick butter
1¼ cups milk
4 cups unbleached flour;
1 package (.25 oz) dry yeast
½  cup sugar
1 tsp ground cardamom;
½ tsp salt
1 egg (add with milk)
1½ tbs baking powder

For Brushing:
1 egg - beaten

For Filling:
5 oz almond paste (marzipan) crumbled bread
1/4 cup milk - or as needed
1 1/2 cups whipping cream

For Garnish:

 

Confectioners’ sugar for dusting  

 Instructions:    

1.  Melt the butter and add the milk. Heat to 115 degrees.  Combine flour, sugar, salt, cardamom, baking powder and yeast.   Add the egg and the milk mixture.  

2.  Knead the dough until smooth and elastic. Cover bowl and allow to rise in a warm spot for 30 minutes.

 

3.  Move the dough to a lightly floured surface and knead until smooth. Form into round balls and place on a greased baking sheet.  Cover and allow to rise until doubled for 35 to 40 minutes.

4.  Preheat the oven to 475.

5.  Brush the buns with beaten egg. Bake in preheated oven for 5 to 10 minutes, until golden brown and the center has firmed. Cool the buns on a cooling rack.    

6.  Cut ½ inch from the tops of the buns; Scoop out some of the center of the buns, leaving a shell of  1/2 inch thick.

7.  Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.         

8.  Whip the cream to stiff peaks. Fill each bun with a spoonful of the bread filling and pipe the whipped cream on top.  Replace the tops onto the buns and sift with confectioners sugar.


Vaer saa god!
 

 

Just a little history…

 

 

 

 

It has been said...Norwegian waffles signify “the taste of homesickness”. As of recent report, the Norwegian Seaman’s Church in midtown Manhattan, NYC, still provides a free serving of a Norwegian waffle with a cup of coffee after the Service!! The seamen’s church have served waffles to Norwegians abroad for over 150 years!  Waffles  go back all the way to the Middle Ages when it was served in convents.  Initially, breads without yeast were made for communion, and these breads were so tasty, they were made into “Apostle cakes” for special occasions. These cakes may have been the predecessors to waffles!

Ingredients:
4 eggs
1 cup sugar
3 1/3 cups unbleached flour
4 cups buttermilk
1 1/4 cup sour cream
1/3 cup water
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla sugar (or 1 tsp vanilla extract)
1 tsp cardamom1 cup (2 sticks) unsalted butter, melted

Directions:
Preheat your waffle iron.

Whisk the egg and sugar to light and frothy.  In a separate bowl, combine flour, baking soda, baking powder, vanilla sugar (or add the vanilla extract, if using – to the egg and sugar mixture) and cardamom.  Add in the flour and buttermilk interchangeably until a smooth batter.  Add in the melted butter. Let sit for about 30 minutes. Right before getting ready to bake the waffles, fold in the sour cream.  Place a small circle of batter in the middle of your waffle iron and cook according to your waffle iron’s instructions.  

Traditionally,  Norwegians serve waffles in many ways...with strawberry jam and a dollop of sour cream (yum!) or butter and the Norwegian brown cheese “gjetost” (Heavenly for the right palate) or Cloudberries or Raspberries with Whipped Cream (my favorite)…to name a few, but they will taste delicious with whatever you top them off with!  

Be CREATIVE & ENJOY! Don’t forget the coffee!!

 

 

                                                                                                                 VAER SAA GOD!!

 

A Norwegian potato dumpling with as many names as there are varieties. This is a favorite 'comfort food' of our own, Sol Byer President, Ken Westby.  He is readily available to ’sample’ the ‘klubb” anytime during the process and delegate the “Cleanup” to anyone else on the “south 4o"!  His favorite way of eating these popular ‘dumplings' is to "Fry up" leftovers for Breakfast and serve with syrup or jam.

 

 

INGREDIENTS (SERVINGS 4-6)

 

1 ham bone
3⁄4lb  ham or 3⁄4 lb  salt pork
1 tablespoon  salt
4 cups grated potatoes, approximately
1/2 medium onion grated (optional)
1 tablespoon  salt
4 -5 cups  flour 

DIRECTIONS

  1. Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.
  2. Peel and grate potatoes.
  3. Add salt to grated potatoes & onions (optional)
  4. Mix in flour with hands until no more can be added. Usually a little more than 4 cups.
  5. Form balls the size of fist and push a small piece of ham or salt pork into the center.
  6. Remove Ham bone from stock.
  7. Add balls to boiling stock being careful not to let balls stick to bottom of pot.
  8. Boil softly for at least 1 hour.

Serve with salt, butter, or sour cream. Fry up leftovers for breakfast and serve with syrup or jam.

Vaer sa god!

Total Time:
2hrs (w/out Clean Up)
Prep 1 HR
Cook 1 HR
Clean-up through the wee hours

 

 

 

Norwegians 'hail’ this as one of their top “7”  essential Christmas cookies to bake!  Many recipes abound, but this is one of the favorites and it can be made year round! Serve as a cone... plain as is, or in a bowl shape filled with whipped cream and berries.  You will need a krumkaker iron and a cone shaper to make them (I use my hand to give them a little more flair).

INGREDIENTS:
250g (1¼ cup) sugar
4 eggs
250g (1 cup) butter, melted
250g (1 cup) flour
1 teaspoon ground cardamon

 

 

INSTRUCTIONS:

1.  Whip the eggs and sugar together until fluffy. The mixture should be pale yellow in color and fluffy in texture.
2.  Stir in the melted butter, flour and cardamom. Mix until all ingredients are like a medium batter.  Do not overmix.
3.  Cool dough in the refrigerator for 20 minutes.
4.  Place a large tablespoon sized amount of batter into the center of the hot krumkaker iron.
5.  Close the iron and bake until it is a slight golden tone on medium-low heat.
6.  When the cookie has turned golden brown, remove quickly with a table knife.  Use a cone shaper or guide with your hand (carefully) to form the krumkaker into a cone while hot.  (Alternatively, you can shape the hot krumkaker into a bowl shape using the bottom of a turned up coffee mug.)
7.  Once the cookie has cooled, enjoy plain as is, with a cup of coffee or tea…or fill with whipped cream and multi berries, ice cream or your favorite creation.
8.  Store krumkaker in an air-tight container.

 

Ingredients 

3 egg yolks, hard-boiled
4 egg yolks, raw
7/8 cup sugar
1/2tsp. vanilla sugar
2 cups butter
3 cups flour
Egg white
Pearl sugar for dipping

 

 

Directions

Mash the hard boiled, cold egg yolks and combine with the raw. Add sugar and vanilla sugar and beat well. Wash out the butter to remove most of the salt. Add alternately to the egg mixture with the flour. Chill. Roll into thin "ropes" about 1/3 inch thick. Cut into 4 inch lengths and form small wreaths, overlapping ends. Press down lightly to make ends stick together.
(May place formed wreaths in freezer until very firm, before dipping in egg white).  
Dip first in beaten egg white, then in pearl sugar.
Preheat oven to 375°F and bake on greased cookie sheet about 10 minutes.

Makes about 7 dozen.

Celebrate October with Mor’s  Norwegian Kjøttkaker!

Nothing is as Norwegian as kjøttkaker. Loosely translated, as ‘meat cakes’, they are very similar in taste, texture and composition to Swedish meatballs; the latter probably better recognized among Americans. Shaped more like patties versus balls, kjøttkaker also,  provide additional flavor when compared to their ‘Swedish cousins’, because more spices are added to the meat mixture.

Note the traditional kjøttkaker should always include nutmeg and ginger. Otherwise it’s not Norwegian! :)

 

Meat Cake Ingredients:

1 lb mix of ground pork, beef and veal

Salt & pepper to taste

1 cup breadcrumbs or ¼ baguette without crust, cubed

1 egg

3/4 cup cold milk

1 tsp ground ginger

½ tsp freshly ground nutmeg

1/8 tsp clove

1/8 tsp allspice

½ of a small Vidalia onion, finely chopped

 

Sauce Ingredients:

2/3 cup cold milk

1/2 onion, diced finely

3 tbsp butter

3 tbsp all purpose flour

2 1/2 cups meat stock, (from frying meatballs or beef stock heated)

Salt & pepper to taste

2 tbsp red currant jelly

3 slices of “brunost” (Norwegian goat cheese)

1 tbsp fresh herbs (I use basil, marjoram, rosemary & thyme)

½ cup heavy cream

 

To make sauce:

Saute the onion w/butter in sauté pan. Add in flour & warm stock gradually while constantly whisking. Season w/salt & pepper. Add “brunost”, herbs & red currant jelly & whisk in.  Add heavy cream at end. Let sauce simmer another 10 min.  Season again w/salt & pepper if needed.

 To make the meat cakes:

Mix meats together in a big bowl, using your hands.  Season w/salt & pepper. Add bread crumbs/cubes, egg, remaining spices & chopped onion.

Knead well. Add the milk gradually and knead well each time. The milk should have the same temperature as the ground meat, preferably cold. The mixture should be smooth and even.  Shape into patties using a large spoon and a moist hand.  Add a tbsp of butter to a large sauté pan & fry the patties on medium heat.  Flatten them a bit with your hand, turn after 5 minutes & cook until golden brown on both sides.  Transfer them over to already made sauce & let them steep for a few more minutes before serving.

Var so god

 

 

 

 

 

Cake:

250 g (9 ounces, 6 dl, 2 1/2 cups) finely ground blanched almonds)

250 g (9 ounces, 6 dl, 2 1/2 cups finely gound unblanched almonds)

500 g (18 ounces, 10 dl, 4 1/3 cups) sifted confectioner's sugar (sift first, then measure)

3 egg white

 

Icing:

2 dl (scant 1 cup) sifted confectioner's sugar

1 egg

 

Wreath cake can be temperamental. Even if we make it in "exactly the same way" each time we bake it, the results may vary from absolute perfection to complete failure.

Preheat the oven to 400 degrees F.

Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix to a firm dough. Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the ends together to look as seamless as possible. Bake 12-15 minutes, until dry and firm outside, but still slightly soft inside. Cool slightly, then remove from the pans and cool completely. For the icing, sift the confectioner's sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy.

September is Apple Month in Norway

Ingredients:

1 1/2 to 2 lbs. of apples, peeled, cubed

1 C. water

3 T Honey or golden syrup

1 1/3 C. of brown bread crumbs or rusks, crushed.

6 tbsp. butter

1 tsp. cinnamon (or to taste)

Heavy Whipping Cream

(Almond & Vanilla Extract) optional

 

Directions:

Put the apples and water into a pan and cook down until the apples are soft, almost applesauce. Add honey to taste. Cool.

 

In a skillet – melt the butter and add bread crumbs, and cinnamon. You may need to add more butter – kind of guess at it. Cook the bread crumbs over medium heat until they turn a nice golden brown – but crunchy. cool.

 

Whip up whipping cream, sweetened with sugar.

 

Layer bread crumbs, whipped cream and apples and continue until glass is full, ending with crumbs. top with more whipped cream.

 

 

Var saa God

 

 

 

 

 

Ingredients

1 Quart milk
3/4 Cup long-grain white rice
1/2 Cup plus 1 to 2 Tbsp superfine sugar
1 Tsp salt
1/2 Tsp almond extract
1/2 Cup almonds
1/2 Cup frozen raspberries, thawed
2 Cups whipping cream
3 Tbsp cloudberry or lingonberry preserves

 

 

Directions

Preheat your oven to 350º.

In a 3-4 quart non-stick sauce pan simmer the milk, rice, 1/2 cup sugar and salt. Make sure to stir the mixture often until the rice is tender. Simmer until the mixture will thicken to the consistency of porridge; about 30 minutes. Add the almond extract. Pour the mixture into a large bowl and let cool, stiring occasionally for approximately 15-20 minutes.

Bake the almonds in a 9-inch pie pan until golden, approximately 10 minutes. Save one almond and chop the rest. The reserved almond should be hidden in the rice pudding and the person who finds it gets a gift, usually a marzipan pig.

To make the raspberry topping place the raspberries in a blender and blend until smooth. Strain the puree through a fine wire strainer to remove the seeds. Discard the seeds and sweeten the puree with the remaining sugar to taste.

With your mixer on high speed, in a large bowl whip the cream until soft peaks form. Fold the whipped cream into the cooled rice along with the reserved almond, chopped almonds. Mix until just blended.

To serve, heat the raspberry mixture in the microwave until just hot. If the preserve mixture is too thick add in a little hot water and whisk until smooth.

Serve and drizzle with the preserves or raspberry sauce.

 

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