Authentic Norwegian Cooking: Traditional Scandinavian ... · Introduction Norway is a winterland...

Copyright©2011,2015byAstridKarlsenScott

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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

mailto:[email protected]

http://www.skyhorsepublishing.com

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


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


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


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


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


FatFish(Salmon,trout,etc.)


2¾inches(7cm)thick 35minutes


FlatFish(Flounder,turbot,etc.)aswellasmackerelandherring

1⅛inches(2¾cm)thick 13minutes

1½inches(3¾cm)thick 23minutes


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


1tbsp.salt


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


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:


3lbs.(1kg.350g.)salt(notiodized)

1½lbs.(675g.)sugar

SummerBrine(Sommerlake)Ingredients:


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


3–4tbsp.sourcream


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


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


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


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


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


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


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


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


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


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


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


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


¼cup(½dl)water

3tbsp.raisins

2½cups(5¾dl)yogurt


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


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


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:


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


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:


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


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


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


1egg,small

1tsp.salt

4cups(10dl)unbleachedflour


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


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


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:


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:


6oz.(170g.)raspberryjam

2bananas,sliced

1orange

Frosting:


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


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


6oz.(170g.)raspberryjam

2bananas,sliced


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


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:


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


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



4FreiaDaimchocolatebars,orsubstitute

71.5-oz.Heathbars

Decorations:


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:


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


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


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


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


4tbsp.milk

Meringue:

5eggwhites

1cup(200g.)sugar

⅓cup(50g.)almonds,chopped

Filling:

1smallpkg.vanillapudding

1¼cups(3½dl)milk


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:


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


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


3tbsp.flour


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


½cup(1¼dl)sugar

2cups(5dl)coffeecreamormilk

1½tsp.vanillasugar

1½tsp.rumflavoring

Addallingredientstoacoldsaucepanandblendfully.Setthepanovermediumheatandstircontinuallywhilebringingittotheboilingpoint.Itmustnotboil.Placethesaucepanincoldwaterandbeatthecreamuntilcold.Chillbeforeusing.

MandarinOrange/ChocolateCream(Mandarinsjokoladekrem)Deliciousfillingforcreamcakes.

Ingredients:

4oz.(125g.)Freiasemisweetcookingchocolate


111oz.(310g.)canmandarinorangesegments,drainedwell


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


Have the butter at room temperature. Beat until light and fluffy. Gradually add theconfectioners’sugarandbeatuntilwellblendedandthecreamislightandwhiteincolor.Leaveasisoraddflavoring.

Makes¾cup(2dl)

ButterCreamII(SmørkremII)Ingredients:


1tbsp.cocoa,unsweetened


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


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


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


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:


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.


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


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


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


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


2cups(5dl)scantmilk

1tbsp.activedryyeast


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)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


http://www.finnware.com


http://www.houseofjacobs.com


http://www.kingarthurflour.com


http://www.marinamarket.com/homepage.asp


http://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


http://www.nordicdeli.com


http://www.nordichouse.com

http://www.scandinavianspecialties.com


http://www.berquistimports.com


http://www.penfieldpress.com/index.php

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

http://www.frukt.no

http://www.matprat.no


http://www.br%C3%B8dogkorn.no

http://www.frukt.no

http://mediebank.tine.no

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

http://www.br%C3%B8dogkorn.no

http://www.matprat.no

http://www.frukt.no

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


http://www.mediebank.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

Authentic Norwegian Cooking: Traditional Scandinavian ... · Introduction Norway is a winterland...

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