Eggedosis

(Norwegian Eggnog)

 

Eggedosis is the national dish served in Norway on May 17, a date that corresponds to our 4th of July.  It is a thick egg cream, eaten from a dish with a spoon.  The grownups cheer their Eggedosis with a little brandy.  Eggedosis is served with cookies.  It is best made with an electric beater, since beating the eggs is the main trick.  Eggedosis means special occasions.

 

12 egg yolks

2-egg whites

12 Tbsp, sugar

Cognac and vanilla

 

Beat the eggs and sugar until very thick.  Flavor part with vanilla for the children and the rest with Cognac or sherry for the grownups.

 

 

 

 

Eggedosis

5 egg yolks

5 Tbsp. Sugar

2 egg whites

1 Tbsp. brandy or rum

 

With an electric mixer set at high speed, whip together the yolks, 2 egg whites and sugar.  When the mixture has thickened to a custard-like consistency, add the brandy (or rum).  To make by hand, whip the yolks and whites to froth, with a wire whisk before gradually beating in the sugar.  Continue to beat vigorously until the mixture thickens; then beat in the liquor.  Serve immediately in a chilled dish along with fruit.

 

 

 

 

Kaffee

(Coffee)

 

Steeped Coffee - Preheat coffee maker with boiling water.  Drain.  For each standard measuring cup of water (use freshly drawn cold water and boil), using standard measuring spoons, measure 2 tablespoons regular grind coffee.  Put into coffee maker.  To clarify this coffee, mix in 1 tsp. slightly beaten egg for each 2 Tbsp. coffee used.  Measure and add fresh cold water.  Bring very slowly to boiling, stirring occasionally.  Remove from heat at once.  Pour 1/4 cup cold water down spout to settle grounds.  Let stand 3 to 5 minutes without heat.  Strain coffee through a fine strainer into a server, which has been preheated with boiling water.  If necessary to keep hot, let coffee stand over low heat without boiling.  Coffee is the leading beverage of Scandinavia and the Scandinavians are the leading coffee drinkers of the world.  A pot of steaming coffee is always at hand.  The true Scandinavian prepares his coffee by the steeping method and likes it stronger than most Americans do.

 

 

 

 

Himmelsk Lapskaus

(Fruit Potpourri With Brandy or Rum Egg Sauce)

 

3/4-cup chopped bananas

3/4-cup halved seedless grapes

1/2-cup chopped walnuts or pecans

1 cup chopped apple or orange

 

Toss the fruits and nuts together in a serving bowl and chill before serving with Eggedosis, the rich egg sauce.  In Norway this sauce is frequently served alone.  Although American palates may find it excessively sweet by itself, it is an excellent foil for the tartness of fresh fruit.

 

Norse-Viking Traditional Recipes

 

Blueberry Banana Bread

 

1-cup fresh blueberries

1/3-cup butter

1-3/4 cup sifted flour

2/3-cup sugar

1/4 tsp. Soda

2 eggs

2 tsp. baking powder

1 cup mashed ripe bananas

1/2 tsp. salt  

 

Wash and drain berries.  Toss berries with 2 Tablespoons sifted flour.  Sift remaining flour, soda, salt and baking powder.  Cream butter gradually.  Beat in sugar until light and fluffy.  Beat in eggs one at a time.  Add bananas and flour mixture alternately in 3 parts.  Stir in berries.  Put in greased pan.  Bake at 350 degrees for 1 hour or until toothpick comes out dry when tested.

 

 

 

 

Jule Kaga

(Christmas Bread)

 

2 pkgs. Yeast

1/4-cup lukewarm water

3/4-cup milk

2 eggs

2 tsp. Salt

1 1/4 tsp. ground cardamom

1/2 cup shortening

1/2 cup chopped candied citron

5 1/2 cups sifted flour

1/2 cup chopped blanched almonds

1/2-cup raisins

 

Soften yeast in lukewarm water.  Scald milk.  Add sugar, salt and shortening and cool to lukewarm.  Add softened yeast.  Add 2 cups flour and mix well.  Stir in cardamom, citron, raisins and almonds.  Add enough more flour to make soft dough.  Turn out on lightly floured board and knead until smooth and satiny.  Place in greased bowl.  Cover and let rise in warm place until doubled, about 1 1/2 hrs.  When light, punch down and divide into 2 equal portions.  Let rest 10 minutes.  Shape each portion into loaf and place in greased bread pans.  Let rise until doubled, about 1 hour.  Bake in moderately hot oven (400) 10 minutes; 350 for 45 minutes longer.  Makes 2 loaves.

 

 

 

 

Julekake

(Norwegian Christmas Bread)

 

1/2-cup milk

1/4-cup chopped candied cherries

1/2-cup butter

1 pkg. dry yeast (1 cake)

1/4-cup chopped blanched almonds

1/2-cup lukewarm water  

1/2-cup sugar

3 /2 to 4 cups sifted flour

1 tsp. salt     

1egg, slightly beaten

1 egg white beaten

1 Tbsp. powdered cardamom

Lemon icing

1-cup light raisins

Candied orange peel, slices

1/4-cup chopped candied orange peel

Candied cherries

Angelica

 

Heat milk; melt butter in it.  Cool to lukewarm.  In large mixing bowl (3 qt. size), sprinkle yeast on lukewarm water.  Stir until dissolved.  Stir in sugar, salt, egg, cardamom, raisins, orange peel, cherries and almonds.  Gradually add flour; beating well after each addition, until dough is stiff.  Cover, let rise in warm place (85 degrees) until double in bulk, about 1 1/2 to 2 hrs.  Turn dough on lightly floured board and knead until no longer sticky, but smooth and elastic.  Grease a 2 qt. deep cake pan (or two 1 lb. coffee cans).  Shape dough in round loaf; place in pan.  Brush with shortening, cover and let rise until double, about 1 hr.   When bread has risen, brush with beaten egg white.  Bake 50 min. to 1 hr. in 350 degree preheated oven. (If baked in 2 coffee cans, bake about 35 min.)  Remove bread from pan immediately; cool on rack.  Frost with lemon icing and decorate with slices of orange peel, candied cherries and angelica, arranged in flower pattern.

 

 

 

 

Norwegian Christmas Bread

 

3/4-cup milk

1 1/2 tsp. ground cardamom

1/2-cup sugar

1 cup diced mixed candied fruit

1/4 cup shortening

1 1/2 tsp. salt

3/4-cup light raisins

2 pkgs. Dry yeast

1/4 cup chopped walnuts

2 eggs beaten

1/2-cup warm water

1 tsp. grated orange or lemon rind

4 1/2-5 cups flour

 

 

In small saucepan, heat 3/4-cup milk until bubbles form around edge of pan; remove from heat.  Add granulated sugar, shortening and salt, stirring until shortening is melted.  Cool to lukewarm.  Sprinkle yeast over warm water in large bowl, stirring until dissolved.  Stir in milk mixture.  Add beaten eggs, 2 cups flour, lemon or orange peel and cardamom, beat with wooden spoon until smooth.  Add candied fruit, raisins and nuts.  Stir in enough of remaining flour (2 1/2-3 cups) to make soft dough.  Cover with towel; let rest 10 min.  Turn dough onto lightly floured surface; knead until smooth and elastic, about 8 min.  Place in a large, lightly greased bowl; turn to bring up greased side.  Cover with towel; let rise in warm place (85 degrees) free from drafts, until double in bulk (about 2 hrs.). Punch down dough.  Divide in half, or for smaller loaves in thirds.  Shape each piece into a ball.  Cover and let rest 10 minutes.  Pat each ball into 2 round loaves, and place on greased cookie sheets.  Cover and let rise until double in bulk (about 1 1/2 hrs.)  Preheat oven to 350.  Bake loaves 15 to 20 minutes.  Place piece of foil over top of each loaf and bake until golden brown (about 25 min).  Let cool on wire rack after removing loaves from cookie sheets.

 

 

 

 

Icing

 

I cup confectioner's sugar

1 1/2 Tbsp. milk

 

In small bowl mix sugar with milk until smooth.  Brush over loaves while they are slightly warm.

 

 

 

 

Jule Kage

(Christmas Bread)

 

2 cakes yeast

1/4cup lukewarm water

2 cups scalded milk

1/4cup shortening

2 eggs

1-cup light brown sugar

1 tsp. salt

2 tsp. ground cardamom

1 tsp. raisins

4 oz. citron or mixed glazed fruit (chopped)

6 cups flour

 

Mix as for bread.

 

 

Oatmeal Bread

 

2 cups boiling water

2 Tbsp. Shortening

1 cup rolled oats (not instant)

1/2-cup dark molasses

2 tsp. salt

1/2-cup lukewarm water

1 cake yeast or 1 envelope dry yeast

5 to 6 cups flour                 

 

Pour boiling water over rolled oats.  Add shortening, cool; add molasses and salt.  Dissolve yeast in lukewarm water and add to oatmeal mixture.  Add flour, beating in gradually.  Turn on floured board and knead until smooth looking.  Turn into a greased bowl, cover, and leave in warm place 1 hour or until doubled in bulk.  Shape into 2 loaves; place in greased bread pans.  Cover and let rise until doubled.  Bake in moderate oven (350) for about 50 min. or until well browned.  Cool on wire racks.  Grease top for softer crust when bread is removed from oven.

 

 

 

 

Coffee Cake

 

1 tsp. butter

3/4-cup milk

1/2-cup sugar

1 1/2 cups sifted flour

2 tsp. baking powder

 

Beat the butter and sugar together alternately with flour and baking powder.  Make a topping of 1 tsp. butter, 1 tsp. cinnamon and 1/2 cup of sugar.  Bake in a 9 x 9 buttered pan 20 to 30 minutes, at 425 degrees.  For a richer topping, add raisins and nuts.

 

 

 

 

Norwegian Danish Pastry

(Butter Rolls)

 

1 1/2 cups flour

2 cakes yeast

1 Tbsp. sugar

1/4 cup scalded, cool milk

1 tsp. vanilla

1/2-cup butter

3 egg yolks

 

Dissolve yeast and sugar in milk.  Add vanilla and eggs, beaten.  Cut butter into flour.  Combine mixtures.  Form into ball.  Place in cloth.  Put in pan of ice water for 1 hour.  Remove from water.  Pat out and work in 1/2-cup sugar and 1/2-cup chopped nuts.  Slice into 24 strips and twist like a loop.  Allow to stand 20 minutes.  Bake 20 min. at 400 degrees.

 

 

 

 

Lefse

(Norwegian Potato Pancakes)

 

6 medium potatoes, cooked

1/4-cup butter

1 1/2 tsp. salt

1/4 tsp. pepper

1/4-cup milk

1 tsp. sugar

 

Drain potatoes thoroughly.  Whip in, until potatoes are fluffy, the butter, salt, pepper, milk and sugar.  Cool and chill in refrigerator.  Measure 2 1/2 to 3 cups flour (sifted).  Add about 1/2 of the flour to potatoes and beat till smooth.  Add enough of remaining flour to make soft dough.  Turn onto lightly floured surface.  Roll thin.  Cut in 6-inch rounds.  Place lefse in middle of heated ungreased griddle and cook until lightly browned.  Turn and cook other side.  Remove lefses to a clean dry towel.  Cool.  Spread cold lefse with softened butter.  Roll loosely and serve.  Makes about 30 pancakes.

 

 

 

 

Lefse

(Norwegian Party Bread)

 

Use "Potato lefse" spread with butter, to serve with lutfisk or other seafood's.  Use "Vestlands' lefse" spread with butter, sugar, cinnamon and rolled like a cigar to serve with coffee.

 

 

 

 

Potato Lefse

 

 

5 cups mashed potatoes

3 Tbsp. butter

3/4 tsp. salt

1/2-cup sweet cream

2 cups flour

 

Add cream, salt, butter to hot mashed potatoes.  Set aside to cool.  Add flour to make soft dough.  Cut into 16 equal parts.  Roll each piece thin with grooved rolling pin, using a pastry cloth to roll on.  You have less flour on Lefse.  Bake on top of stove or lefse baker.

 

 

 

Lefse

 

6 cups riced or mashed potatoes

6 Tbsp. rich milk

3 cups flour

6 Tbsp.  shortening or lard

2 tsp. salt

 

Cool potatoes (real cold).  Add remaining ingredients.  Make little balls enough for one lefse.  Leave in refrigerator.  Make dough quite stiff for rolling like piecrust.  Roll very thin with a grooved rolling pin and bake on top of stove or lefse maker.

 

 

 

 

Lefse

 

5 cups riced cooked potatoes

1 stick margarine

1 1/2 cups flour

1 tsp. salt

 

Add margarine to hot potatoes.  Mix well, let get cold in refrigerator.  Gradually add flour, and mix well by hand.  Knead a few minutes.  Taking about 2 Tbsp. at a time, roll thin and bake on ungreased griddle or lefse plate.  When bubbles appear, turn and bake on other side.  Do not over bake and turn only once.

 

 

 

 

Vafler

(Waffles)

 

1 egg

2 Tbsp. melted butter

1 tsp. baking powder

1 tsp. baking soda

1 1/2 cups flour

1 Tbsp. sugar

1 1/2 cups sour milk or buttermilk

1/2 tsp. salt

 

Dissolve soda in milk.  Beat egg yolk.  Add sugar, salt, milk, flour, baking powder and melted butter.  Fold in beaten egg white. (If a crisper waffle is desired, use sweet milk and omit baking soda).  Bake in preheated waffle iron.

 

 

 

 

Lefse

(Norwegian Potato Pancakes)

 

6 potatoes

1 tsp. sugar

1/2-cup butter

1/4 tsp. monosodium glutamate

1/4 cup milk

1 1/2 tsp. salt

1/8 tsp. pepper

 

Cook potatoes about 20 minutes or until tender when pierced with a fork.  Drain.  To dry potatoes, shake pan over low heat.  Mash or rice potatoes thoroughly.  Whip in milk and butter until potatoes are fluffy.  Add remaining ingredients and whip potatoes until light and fluffy.  Cool potatoes; chill in refrigerator.  Set griddle or heavy skillet over low heat.  Measure 2 1/2 to 3 cups sifted flour.  Remove chilled potatoes from refrigerator.  Add about 1/2 the flour and beat until smooth.  Beat in enough remaining flour to make soft dough.  Shape dough into a ball and turn onto a lightly floured surface.  Roll into 6-inch rounds.  Test griddle by dropping on it a few drops cold water; if drops dance around in small beads, griddle temperature is right.  Do not grease the griddle.  Place Lefse on griddle and cook until light brown.  Turn and lightly brown other side.  Then, turning frequently, continue cooking until Lefse is browned and dry.  Remove to a clean, dry towel.  Cool Lefse completely.  Spread cold Lefse with softened butter.  Roll loosely and serve.  About 2 1/2 dozen Lefse.

 

 

 

 

Vafler

(Waffles Norwegian Style)

 

1 scant cup flour

1 egg white, beaten stiff

1 tsp. baking powder

1/4-cup butter

1-cup sweet milk

1 egg yolk

1/4-cup sour milk (or buttermilk)

1 tsp. sugar

 

Sift flour and baking powder together.  Cut in the softened butter as for pastry.  Combine egg yolk and sugar, and then add milk and sour milk (or buttermilk), beating all together.  Fold in beaten egg white.  Bake in preheated greased waffle iron.  Serve generously sprinkled with sugar.

 

 

 

 

Vafler

(Waffles)

 

1 pint sour cream

4 Tbsp. melted butter

3 cups flour

1/2-cup water

 

Beat cream stiff and add the other ingredients gradually.  Cook as usual in a waffle iron.  Serve with ham.

 

 

 

 

Vafler

(Sour Cream Waffles)

 

1/4-cup butter

1/2 tsp. salt

1 cup sifted flour

2 egg yolks

2 Tbsp. sugar

1-cup thick sour cream

1 tsp. baking soda

1-cup buttermilk

1 tsp. cardamom

2 egg whites

 

Melt butter and set aside to cool.  Sift together flour, sugar, soda, cardamom and salt into a large bowl and set aside.  Beat egg yolks until thick and lemon colored.  Add melted butter gradually to the sour cream and buttermilk.  Continue to beat until well blended.  Add liquid mixture all at one time to dry ingredients; mix only until batter is smooth.  Beat egg whites until rounded peaks are formed.  Spread the beaten egg whites over the batter and gently fold together.  Unless temperature is automatically shown on waffle baker, test baker; it is hot enough for baking when drops of water sprinkled on surface "sputter".  Pour batter into center of waffle baker.  It is wise to experiment to find out the exact amount of batter your baker will hold; use that same measurement (spoonfuls or cupfuls) in future waffle baking.  Lower cover and allow waffle to bake according to manufacturers directions, or until steaming stops (about 5 minutes).  Do not raise cover during baking period.  Lift cover and loosen waffle with a fork.  Set waffles aside on a clean towel.  As each waffle is baked, pile on previous waffles to keep soft.  Serve waffles cold.  Spread with butter.  If desired, serve with lingonberry preserves or jam.  Makes about 4 waffles.

 

 

 

 

Vafler

(Waffles)

 

3 cups sifted flour

3 1/2 tsp. baking powder

3/4 cup shortening

3/4 tsp. salt

3 egg yolks

2 cups milk

3 egg whites

 

Sift flour with baking powder and salt.  Cut in shortening until mixture is fine as corn meal.  Combine egg yolks and milk.  Add to flour mixture and mix smooth.  Fold in beaten egg whites.  Bake in preheated waffle iron.

 

 

 

 

Flotevafler

(Sour Cream Waffles-Norwegian)

 

5 eggs

1-cup sour cream

1/2-cup sugar

4 Tbsp. unsalted butter, melted

1-cup flour, sifted

1 tsp. ground cardamom or ginger

 

Beat the eggs and sugar together for 5 to 10 minutes in an electric mixer or by hand with a wire whisk until it falls back into the bowl in a lazy ribbon with the beater is lifted out.  Now, with a rubber spatula, alternately fold in half the flour, cardamom (or ginger), and sour cream, and then the remaining flour.  Lightly stir in the melted butter and set the batter aside for 10 minutes.  If you use a non-electric Norwegian waffle iron, heat it, ungreased, until it is so hot that a drop of water sputters when flicked across its surface.  Pour about 3/4 cup of the batter in the center of the hot iron, close the top and cook over direct heat for 5 minutes on each side.  Serve with lingonberry or another tart jam.  This batter may be used in any regular American electric waffle iron and cooked according to the instructions for that iron.  Makes 6 waffles.

 

 

 

 

Norwegian Rummerbrod

 

1-cup cold mashed potatoes

2 Tbsp. sugar

A little salt

1-cup thick sour cream

 

Add enough flour to roll out thin like lefse and bake on hot plate or pancake griddle.  Serve buttered cut in wedges and rolled up like a cone.

 

 

 

 

Limpa

 

1 cup ale

1-cup molasses

2 cups coarse rye flour

1 tsp. fennel

2 cups milk

1/4-cup butter

1 pkg. Yeast

1 Tbsp. chopped orange peel

6 cups white flour

 

Warm ale, add to rye flour and mix thoroughly.  Let stand at room temperature overnight.  Add lukewarm milk with dissolved yeast and white flour.  Set aside until dough has doubled in bulk.  Work in remaining ingredients adding more white flour if necessary to make a stiff dough.  Shape into loaves, let rise again in a warm place, brush with cold water, and bake 40 min. in a moderate 350 degree F. oven.

 

 

 

 

Julekake

(Norwegian Christmas Bread)

 

1/2 small orange

1-cup water

3/4 cup golden raisins

1-cup milk

1 pkg. dry yeast

1/4-cup warm water

1/2-cup butter

1/2-cup sugar

1 tsp. salt

1 cup sifted flour

1 tsp. cardamom

3-3 1/2 cups sifted flour

 

Rinse, cut into halves and remove any seeds from the orange and force through the medium blade of a food chopper.  Set this aside.  Bring water to boiling and add raisins and bring to boil again.  Pour off water and drain raisins on absorbent paper and set aside.  Scald milk and soften yeast in 1/4-cup warm water and let stand for 5 to 10 minutes.  Meanwhile put butter, sugar and salt into large mixing bowl.  Immediately pour scalded milk over ingredients in bowl.  When lukewarm, blend in flour and cardamom beating until smooth.  Stir softened yeast and add, mixing well.  Measure 3 to 3 1/2 cups sifted flour and add about half the flour to the yeast mixture and beat until very smooth.  Then beat in ground orange, raisins and enough remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.  Knead.  Form dough into a large ball and place it in a greased, deep bowl.  Turn dough to bring greased surface to top.  Cover with waxed paper and towel and let stand in warm place (about 80 F.) until dough is doubled.  Punch down with fist; pull edges of dough into center and turn dough completely over in bowl.  Cover and let rise again until nearly doubled.  Punch down and turn dough out onto lightly floured surface.  Lightly grease the layer cake pans.  Shape the dough into a round ball, place in the greased pan and flatten slightly.  Cover and let rise about 45 minutes or until doubled.  Bake at 350 F. for 45 minutes.  Remove from oven and brush with slightly beaten egg white.  Return to oven and bake 10 to 15 minutes longer.  Remove bread from pan and place on cooling rack to cool completely.  Makes 1 loaf bread.

 

 

 

 

Oat Cakes

 

1/2-cup butter

1/2-cup sugar

2 cups instant oatmeal

 

Melt butter; stir in sugar; stir in oatmeal.  Fry over medium heat until oatmeal is golden brown.  Pack mixture firmly into moistened eggcups or into tea muffin sized moistened muffin pans.  Chill.  Un-mold and serve with Buttermilk Soup.

 

 

 

 

Bonde Omelet

(Farm's Omelet)

 

2 strips bacon, cut in 2 inch pieces

1/2 medium size potato, thinly sliced

1 green onion with top cut in 1 1/2 inch lengths

2 eggs

2 Tbsp. cream or milk

Salt and pepper

 

In medium size frying pan, cook bacon and potato, turning frequently until very crisp.  Pour off all but 1 Tbsp. bacon fat.  Cut onion pieces into very thin slivers, lengthwise.  Reserve a few onion strips for garnish; add remaining onions to frying pan.  Heat and stir a few moments.  Beat eggs with cream and salt and pepper to taste, and pour over contents of frying pan, rotating pan so egg covers bottom.  Cook over low heat, lifting egg and tilting pan to let the uncooked egg flow to bottom.  When egg is set on bottom, still moist on top, fold as for a regular French omelet and turn out of pan onto a warm plate.  Sprinkle with reserved green onions.  Makes 1 supper serving.

 

 

 

 

Norwegian Blueberry Omelet

3/4-cup sugar

1 tsp. grated lemon peel

Hot blueberry sauce (recipe following)

4 eggs, separated

1/4-cup cream or milk

1/4 tsp. salt

2 Tbsp. butter

 

Beat egg whites until stiff but not dry; set aside.  In a large mixing bowl, beat egg yolks until thick and lemon-colored.  Beat in cream and salt.  Fold in beaten egg whites.  Melt butter in heavy frying pan (about 9" diameter); turn in eggs.  Turn heat to low.  Cook very slowly until eggs are golden brown on bottom (about 10 min.) Place in moderate oven (350) and bake about 10 min. or until knife inserted in center comes out clean.  Loosen omelet from pan.  Cut across center.  Fold omelet, and turn out onto serving platter.  Sprinkle top with sugar mixed with lemon peel.  Slip under broiler a few moments until sugar melts and browns slightly.  Pour some of the blueberry sauce over omelet.  Serve immediately.  Pass remaining blueberry sauce.  Makes 3 or 4 servings.

 

 

 

 

Hot Blueberry Sauce

 

 

1 1/2 cups fresh blueberries or 1 pkg. 10 oz. Frozen

2/3-cup sugar

1 Tbsp. cornstarch

1/2-cup water

2 Tbsp. lemon juice

1/8 tsp. salt

Dash of cinnamon

 

Combine in saucepan blueberries, water, lemon juice, salt and cinnamon.  Stir together sugar and cornstarch; add to blueberry mixture.  Cook over moderate heat, stirring till sauce is thickened and smooth.

Blod Kaker

(Filled Cake)

 

5 egg yolks

2 cups sugar

2 cups flour

1 tsp. baking powder

1 tsp. cold water

 

Beat egg yolks very thoroughly, until pale and thick.  Fold in other ingredients.  Bake in buttered cake pan for 1/2 hour.  Cut in 3 layers.  Moisten with sherry or lemon juice and water.  Fill with fruit, chocolate, or custard.  Cover with heavy coating of unsweetened whipped cream.

 

 

 

 

Rhubarb Cake

 

1-cup sour cream

2 cups flour with 1 tsp. soda

1cup sugar

2 cups raw rhubarb

 

Bake in moderate oven 30 to 40 min.  Cool.  Top with whipped cream.  Makes an 8 x 8 pan.

 

 

 

 

Mandel-Eplekake

(Almond Apple Cake)

2 cups apple slices

1/2-cup sugar

3 eggs

2/3-cup ground blanched almonds

 

If fresh apples are used, boil slices with 1/4-cup water and 1/2 cup sugar for 5 min.  Drain.  Spread evenly in buttered baking dish.  Beat eggs and sugar until white and fluffy.  Add almonds.  Pour egg mixture over apples.  Bake 350 for 30 to 40 minutes.  Serve cold with cream or vanilla sauce.

 

 

 

 

Mor Monsen's Kaker

(Mother Monsen's Cakes)

(Norwegian)

 

 

2 tsp unsalted butter, softened

4 eggs

2 cups flour

1 lb. unsalted butter, softened

1 tsp. vanilla

1/2 cup finely chopped blanched almonds

2 cups sugar           

1/4-cup currants

 

Preheat oven to 375.  With pastry brush or paper towel, spread a 12 x 18 inch jellyroll pan with 2 tsp. butter.  Cream the butter and sugar together.  When light and fluffy, beat in the eggs 1 at a time.  Then beat in flour and vanilla.  Spread batter evenly into pan, sprinkle surface with the almonds and currants and bake 20 to 25 min., until the surface is a light gold.  Remove from the oven and let the cake cool in the pan.  With a sharp knife, cut into small triangles or squares.  These cakes, frequently served at Christmas in Norway, can be made 2 weeks before, but they must then be wrapped in foil or placed in an airtight tin and stored in a cool place.

 

 

 

 

Mor Monsen Cake

 

1-cup butter

1-cup sugar

5 eggs

1-cup flour

 

Cream butter and sugar; add eggs and beat well.  Add flour and mix again.  Grease and flour an 8x8 or 9x9 in. square pan.  Use 2 of these or a larger flat pan.  Sprinkle with almonds and raisins.  Bake 30-40 min. at 325.  Cool in pan.  Cut into small diamonds and cool on wire rack.

 

 

 

 

Styrie

(Marzipan Cake)

 

 

The Cake

1-cup super-fine sugar

5 eggs

1/2 cup sifted flour

8 Tbsp. potato flour

1 tsp baking powder

Cream sherry

Cream

 

In large bowl, at high speed, beat sugar into eggs gradually until stiff - about 10 minutes.  Sift and mix flours and baking powder; using wire whisk or rubber scraper, fold into egg and sugar mixture.  Then turn into 2 ungreased round layer cake pans (8 x 1 1/2 inch); bake at 350 oven for 25 to 35 min. till surface springs back when gently pressed with fingertip.  Invert layers by holding between two other pans to cool.  Cool 30 min.  To remove, carefully loosen cake from pan with spatula.  When cake is cool, sprinkle both sides of each layer with sherry and cream.  Refrigerate.

 

The Marzipan

 

1 lb. blanched almonds, ground (or use one 8 oz. can almond paste)

White of 1 egg

1 lb. sifted confectioners sugar

 

Mix finely ground almonds well with sugar and egg white, to make almond paste.  Divide the paste into 2 parts.  Form one part into a ball, flatten it, and then, between sheets of waxed paper, roll it out to fit the top of the cake plus 1 1/2 inch.  Store in refrigerator.  In same manner, roll remaining paste to fit side of cake plus 1 1/2 inch at end.  Store in refrigerator.

 

Assembly

 

2 cups whipping cream

1 cup coarsely chopped walnuts

 

On serving day, whip cream stiff; sweeten if you like; then fold in walnuts.  Spread cream between cake layers and on side and top of cake.  Carefully place sheet of marzipan around cake, and circle of marzipan on top of cake.  Pinch edges together.  Decorate as you like.

 

 

 

 

King Haakon's Kaker

 

1/4 lb. Butter

1 tsp. baking powder

1-cup sugar

1/2 tsp. Cinnamon

4 eggs beaten well

3 cups flour, or more

1 tsp. vanilla

 

Cream together butter and sugar, and then add the eggs and vanilla.  Sift together baking powder, cinnamon and flour.  Add to the creamed mixture and mix well.  Roll small amounts of dough into a strip and shape like a Berlinerkranse and bake to light brown in 350-degree oven.  Don't bake too long or they will be hard.

 

 

 

 

Fyrstekake

(Almond Cake)

 

1 1/2 cups sifted flour

1/2-cup sugar

1 tsp. baking powder

1/2-cup butter

1 egg, beaten

2/3 cup blanched almonds

2/3 cup conf. sugar, sifted

 

 

Sift in bowl flour, sugar and baking powder.  Cut in butter with a pastry blender or two knives until well blended.  Beat in egg thoroughly and chill dough in refrigerator.  Meanwhile grate almonds and thoroughly mix with sifted confectioners' sugar and blend in egg.  Remove chilled dough from refrigerator and divide into two balls.  Use 8 in. round layer cake pan.  Put one ball in the cake pan and return remaining ball to refrigerator.  Using hands, work dough in pan to cover bottom and sides.  Turn almond mixture into the cake pan, spreading evenly over surface of dough.  Remove dough from refrigerator.  Cut off pieces of dough and roll with hands into rolls about 1/2 to 3/4 in. thick.  Arrange 4 strips parallel to each other across filling.  Arrange 4 strips at right angles weaving over and under to form a lattice.  Roll remaining dough into a thin roll and arrange around edge of cake, pressing ends together to seal.  If dough becomes too sticky to handle, return to refrigerator for about 10 minutes.  Bake at 375 for 25 to 30 min. or until lightly browned.  Set on a cooling rack and cool.  With a spatula, loosen sides of cake from pan and cut into wedges; or loosen sides from pan and carefully remove entire cake. 6-8 servings.

 

 

 

 

Sockerkaka

(Sugar Cake)

1 1/2 cups sifted flour

1/4-cup butter

2 Tsp. baking powder

3 eggs

1/8 tsp. salt

1 cup less 1 Tbsp. sugar

1/2-cup boiling water

2 tsp. grated lemon peel

 

Butter a 2 qt. fancy tube mold or a form cake mold.  Sift flour, baking powder, salt and set aside.  Add butter to boiling water and set aside to cool.  Beat in eggs until thick and piled softly, add sugar gradually, beating after each addition.  Stir in grated lemon peel.  Sift dry ingredients over mixture, about one-fourth at a time; gently fold until just blended after each addition.  Add the water and butter mixture all at one time and quickly mix just until smooth.  Turn into the prepared pan.  Bake at 325 for 1 hour, or until cake tests done.  Cool; run a small sharp knife around tube and sides; remove cake from pan.  Sprinkle cake generously with vanilla conf. sugar or serve plain with fruit or ice cream.  Makes 1-tubed cake.

 

 

 

 

Osta Kaka

(Cheese Cake)

 

2 eight-ounce pkgs. cottage cheese

1-cup sugar

3 eggs beaten

2 cups sweet cream

 

Combine, mix well, set in pan of water with cloth folded in bottom and bake 1 1/2 hrs. at 350 degrees.  Serves eight.

 

 

 

 

Gode Raad

(Goro Cakes)

 

8 egg yolks

18 Tbs. sugar

2 cups sweet cream

1 small glass brandy

3 lbs. Flour

2 lbs. Butter

A little cardamom

A little cinnamon

 

Mix and bake in a "Goro" iron.

 

 

 

 

Goro

1 lb. Butter

1/2-cup sugar

1 cup whipping cream

2 eggs

1 Tbsp. Cognac

5 cups flour

1/4 tsp. cardamom

1 tsp. vanilla

 

Beat eggs and sugar to lemon color; add whipping cream, which has been whipped, cardamom, Cognac and vanilla.  Stir in flour.  Put on breadboard and work in butter with rolling pin (as for puff paste), roll out like cookies; cut paper pattern after shape of iron.  Put the pattern on the rolled out dough and cut with a knife.  Bake in "Goro" iron to golden brown.  Cut them while hot.  Dough should be made night before baking and if butter begins to soften.

 

 

 

 

Kronans Kaka

 

1/4 lb. Butter

3 eggs

1 1/2 cups ground almonds

1-3/4 cups powdered sugar

2 lbs. grated potatoes

 

Cream butter and sugar with egg yolks, add potatoes and mix thoroughly.  Work in almonds, kneading until very well blended.  Beat egg whites to a stiff froth and add.  Pour mixture into a buttered cake pan sprinkled with breadcrumbs and bake at 325 for 45 minutes.  Let stand 15 minutes before turning out.  Serve with lemon cream.

 

 

 

 

Lemon Cream

 

1/2-cup water

1-cup sugar

1/2-cup white wine

6 egg yolks

1 lemon

 

Grate rind of lemon and mix with wine and sugar.  Add lemon juice and egg yolks and cook over low heat, stirring constantly, until cream begins to thicken.  Remove from fire and stir until cool.

 

 

 

 

Date Candy

 

1-cup sherry

1 lb. pitted dates

 

Pour sherry over dates and let stand in refrigerator about 24 hours.  Place nut in center of each date.  Store covered in refrigerator.  These keep about a month.

 

 

 

 

Pisket Flote Med Mocca Kaffe

(Mocha Mallow Whipped Cream Frosting)

 

2 cups whipping cream

16 marshmallows

1/3 cup coffee beverage (use 4 tsp. concentrated soluble coffee)

 

Set whipping cream, bowl and rotary beater in refrigerator.  Heat together in top of double boiler the marshmallows and coffee over simmering water, stirring occasionally, until marshmallows are melted.  Remove from heat; cool; chill in refrigerator.  When mixture is chilled, whip the cream using the chilled bowl and beater.  Whip 1 cup at a time until cream is of medium consistency (piles softly).  Fold whipped cream into chilled mixture.

 

Kringler

 

2 1/2 cups flour

1-cup sweet cream

1/2-cup butter

1/2-cup lard

2 tsp. baking powder

2 egg yolks

 

Mix flour, butter and lard as for piecrust.  Add cream, egg yolks, and baking powder.  Roll out about 1/4 inch thick.  Beat egg whites stiff and spread on top and sprinkle with sugar.  Cut in strips 1/2 inch wide and twist, as for a wreath.  Bake in 350 oven 20 to 25 minutes.

 

 

 

 

Frosting

 

1 1/2 cups powdered sugar and cream, enough to make a frosting.  Spread generously.

 

 

 

 

Pehernodder

(Peppernuts)

 

1-cup butter or shortening

1 1/2 cups sugar

2 tsp. pepper (level)

2/3-cup sweet cream

1 cake yeast – softened in a little water

5-6 cups flour

 

Mix flour into dough.  Roll into long finger-size rolls. Cut into 2/3-inch size "nuts".  If desired, roll these into balls.  Bake on cookie sheet.  Will keep well.

 

 

 

 

Rocks

1/2-cup brown sugar

1 cup white sugar

3/4-cup warm water

1 tsp. soda dissolved in the water

1/2 tsp. baking powder

3 eggs, beaten

3/4 cup shortening

1/2 tsp. cloves

1 tsp. cinnamon

1/2-cup raisins

1/2cup nuts

Flour enough to make stiff

 

Cream sugar and fat together and add eggs.  Add flour sifted with baking powder and spices.  Add raisins and nuts.  Drop from a spoon on a greased baking pan and bake in a moderate oven.

 

 

 

 

Iingelfarkager

(Ginger Cookies)

1 egg

1-cup lard

1-pint molasses

1 Tbs. Ginger

1 tsp. soda

Flour to roll out dough very thin

 

Melt lard and mix with molasses while hot. Bake fast, taking out of oven while still soft.  Keeps a long time. 

 

 

 

 

Spritz

1 lb. Butter

1/2 tsp. almond flavor

5 egg yolks

3 cups flour

1-1/3 cups sugar

 

Beat eggs and sugar very thoroughly.  Add butter.  Add flour.  Mix and add almond flavoring.  Push thru a cookie press and bake until golden brown (10-15 min. at 375).

 

 

 

 

Kronsekaker

 

3 egg whites

18 oz. powdered sugar

18 oz. almonds, blanched and ground

 

Mix almonds, sugar, and one egg white in an enamel pot (never aluminum) over a low flame.  Add other egg whites and heat to lukewarm.  Squeeze into Kronsekaker forms through a pastry tube, having first rinsed forms and sprinkled with flour.  Bake in a cool oven (250-300) until light brown.  Cool.  Remove carefully with sharp knife and arrange in pyramid form.  Decorate with zigzags of white icing.

 

 

 

 

Sandbakkelse

 

3/4-cup sugar

1 egg

1 tsp. almond extract

1-cup butter

15 finely chopped almonds

2 1/2 cups flour

 

Cream the butter and sugar.  Add egg, extract and dry ingredients.  Add flour and mold into Sandbakkels forms.  Bake at 300 until golden brown.

 

 

 

 

Hjortekaker

 

 

1 lb. flour (4 cups 2 oz.)

1 tsp. baking powder

4 eggs

1-cup sugar

1/4 lb. melted butter

1 tsp. cardamom

 

 

Beat eggs and sugar.  Add butter, flour, baking powder, and cardamom.  Cover and let stand in cold place.  Roll out by hand 1/4 in. thick.  Twist into bow shapes.  Use a 2 lb. can of shortening in a Dutch oven and deep fry until golden brown.  Drain on brown paper, and store in tightly covered jar.

 

 

 

 

Spritsa

(Spritz Cookies)

 

2 1/2 cups flour

1 tsp. vanilla extract

1-cup butter

1/2-cup sugar

2 egg yolks

 

Measure flour and set aside.  Cream the butter and vanilla together until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Thoroughly beat in egg yolks, one at a time.  Add flour in fourths, blending in after each addition.  Fill cookie press about 2/3 full with dough.  Form cookies of varied shapes directly onto cookie sheets.  Bake at 350 for 12 to 15 minutes or until cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes about 6 dozen.  Generations old, Spritz cookies are traditionally baked in "S" or ring shapes.

 

 

 

 

Mandelspritsar

(Almond Spritz Cookies)

 

4-3/4 cups sifted flour

1/2 tsp. baking powder

1 cup blanched almonds

2 cups butter

1/2 tsp. almond extract

1-cup sugar

1 egg, beaten well

 

 

Sift flour and baking powder together and set aside.  Grate almonds and set aside.  Cream butter and extract together until butter is softened.  Add sugar gradually, creaming till fluffy after each addition.  Add beaten egg gradually, beating well after each addition.  Blend in nuts.  Mix well after each addition.  Blend in dry ingredients in fourths.  Fill a cookie press about 2/3 full with dough.  Form cookies of various shapes onto cookie sheets.  Bake at 350 12-15 minutes or till cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes 6 dozen.

 

 

 

 

Holiday Cookies

 

1-cup butter

2 egg yolks

1/2-cup brown sugar

 

Mix the above together thoroughly.  Stir in 2 cups sifted flour.  Form into 1-inch balls and dip in beaten egg whites, then roll in chopped nuts.  Place on lightly greased baking sheet and bake 5 minutes at 350.  Take out and press center and fill with jam or jelly.  Bake 15 minutes longer.

 

 

 

 

Sand Kaker

 

2 cups sweet butter, melted

2 cups sugar

1 egg

4 1/2 cups flour

 

Melt butter, stir in sugar until it is dissolved.  Beat egg and add.  Mix well.  Add flour a little at a time.  Stir with wooden spoon until too stiff - then use hands to finish mixing.  Press quite thin into Sandbakkels forms and bake at 350 until brown.

 

 

 

 

Krumkaker

6 eggs

1-cup sugar

1-cup butter

1 1/2 cups flour

1/2 tsp. cardamom

 

Beat eggs well until lemon colored.  Then add sugar and butter.  Add flour and cardamom.  Bake in krumkake iron.  Shape while hot, as they get very crisp when cool.  Can be shaped in a muffin tin to hold ice cream or any other favorite filling.

 

 

 

 

Krumkake

 

1-cup sugar

1/2 cup whipping cream

1 1/2 cups flour

1/2-cup butter

3 eggs

1/2 tsp. nutmeg

 

Beat eggs until very light.  Add sugar and nutmeg, melted butter and whipped cream, then flour.  Place one teaspoon of dough on Krumkake iron and bake until very light brown.  Roll quickly on stick to shape into cones.

 

 

 

 

 

Drommar

(Dreams)

 

36 whole blanched almonds

2 cups sifted flour

1-cup butter

3/4-cup sugar

1 tsp. baking powder

2 tsp. vanilla

 

Sift flour and baking powder together and set aside.  Cream the butter and vanilla together until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Mixing well after each addition, blend in dry ingredients in fourths.  Shape dough into small balls about 1 in. in diameter.  Place on the cookie sheets.  Press one whole almond into the center of each cookie.  Bake at 325 for 20 to 25 minutes or until cookies are golden brown.  Remove to cooling rack to cool completely.  Makes about 3 dozen.

 

 

 

 

Brunekager

(Brown Sugar Cookies)

 

2 cups sifted flour

1 egg yolk

1-cup butter

Pecan or walnut halves

3/4 cup firmly packed brown sugar

 

Measure flour and set aside. Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Blend in egg yolk thoroughly.  Add the flour in fourths, mixing thoroughly after each addition.  Shape dough into balls about 1/2 to 3/4 inch thick.  Place about 2 in. apart on cookie sheets.  Using the back of a fork, flatten cookies with crisscross marks.  Press a nut half on top of each cookie.  Bake at 375 degrees for 8 to 10 min.  Cool about 2 minutes on cookie sheets, then remove to cooling rack.

 

 

 

 

Jortitog

(Tiny Doughnut Cookies)

 

3 1/2 cups sifted flour

1/2 tsp. Hartshorn

1/2-cup butter

(Ammonium carbonate obtainable in any drugstore)

1-cup sugar

4 eggs, slightly beaten     

 

Sift flour and Hartshorn together and set aside.  Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add gradually slightly beaten eggs, blending in thoroughly.  Add dry ingredients in fourths, mixing well after each addition.  Chill in refrigerator.  Cut off pieces of chilled dough and place one at a time on a lightly floured surface.  Press each piece 1/4 in. thick with the fingers.  Cut dough into 2 1/4 in. strips.  Roll each strip with the hands to about 5 in. long.  Bring ends together to form a ring and press together to seal.  Place rings on baking sheet.  Using a sharp knife make 3 slanted cuts, about 1/4 in. long, at equal intervals around each ring.  Set out a deep saucepan or automatic deep fryer and heat fat to 375, Deep fry only 4 cookies at one time.. Cook 1 to 2 minutes, or until lightly browned, turning once to brown evenly.  Drain cookies over fat for a second before removing to absorbent paper.  Makes 6 dozen.

 

 

 

 

Old Fashioned Norwegian Sour Cream Cookies

 

 

1/2-cup butter

3/4-cup sugar

1 egg

2 1/4 cups sifted flour

1/2tsp. soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cardamom or nutmeg

1/2-cup sour cream

Vanilla sugar

 

Cream butter and gradually add sugar.  Beat in egg.  Sift flour with baking soda, baking powder, salt, and cardamom.  Stir into butter mixture alternately with sour cream, beginning and ending with flour.  Chill overnight or until firm enough to roll.  Set oven at 375.  Roll dough on floured board to about 1/4 in. thickness.  Cut with round 3 in. cookie cutter.  Bake on ungreased cookie sheets about 12 minutes or until golden brown.  Sprinkle with vanilla sugar.

 

 

 

 

Christmas Pompons

 

1 cup shortening

1/2-cup brown sugar

2 tsp. vanilla

2 1/2 cups sifted flour

1/4 tsp. salt

1/2 lb. pecan halves

Shredded coconut

 

 

Combine shortening and brawn sugar, add vanilla, and cream together until fluffy.  Sift flour with salt, and add to the creamed mixture, blending thoroughly.  Shape dough around pecan halves.  Bake in a slow moderate oven (325) about 20 min.  Makes 6 dozen.

 

 

 

 

Mandel Kager

(Almond Cookies)

 

Mix together thoroughly:

 

1 cup softened butter

1/2-cup sugar

1 egg

 

Sift together and stir in:

 

1-2/3 cup sifted flour

1/2 tsp. baking powder

1 Tbs. Cinnamon

1 to 1 1/2 tsp. cardamom

 

Mix in:

 

1/2 cup chopped toasted almonds

 

Chill dough.  Roll into 1 in. balls.  Place on ungreased baking sheet.  Flatten slightly.  Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 Tbs. water).  Top each with a blanched almond half.  Bake until golden brown, at 375 for 10-12 min.  Makes about 3 1/2 dozen 1 1/2 in. cookies.

 

 

 

 

Spritz

 

3/4 lb. butter

1-cup sugar

Almond flavoring

1 egg plus 1 yolk

3 cups flour (approx.)

 

 

Cream the butter and sugar.  Add beaten egg; then flour and flavoring.  Put in cookie press and bake in 400 oven about 10 min.  At Christmas time divide the batter in half; tint half pink and make into rosettes; tint the other half green and make Christmas wreaths, with a tiny piece of cherry to represent bow.  Makes 20 doz.

 

 

 

 

Sandbakkelse

(Sand Tarts)

 

1-cup butter

1-cup sugar

2 eggs

2-3/4 cups flour

 

Cream butter and gradually add sugar.  Add eggs, beating well, and then add the flour.  Spread evenly and very thin, beginning at bottom of the individual Sandbakkels tins, and put them on a cookie sheet.  Bake in moderate oven.  When done, remove tins, place on a board upside down until they drop out. (Can use point of paring knife to help get out).  To make pattern on inside, flour another tin of the same pattern, place it inside of tin with dough and press lightly.  Bake 15-20 min. at 350.  For large, round tins, use about 1 1/2 tsp. of dough.  Other tins use 1 tsp. of dough.

 

 

 

 

Krumkakker

 

3 eggs

1-1/3 cups flour

1-cup sugar

1 cup whipping cream

1/4 tsp. salt

1/4 tsp. crushed cardamom

 

Beat the eggs; add sugar, cream, seasonings, and flour.  Iron should be quite hot.  Bake quickly.  Use approx. 1 Tbsp. batter.  Done almost at once.  Turn sides. (Iron should be seasoned first time with lard before being used), Roll as you take from the iron into oblong shape or roll right from iron onto the wooden cone shape, which comes with iron.  Makes 3 dozen.

 

 

 

 

Struvor

(Rosettes)

2 eggs

1-cup milk

1 1/2 tsp. sugar

1-cup flour

1/4 tsp. salt

Vanilla confectioners sugar

 

A deep saucepan or automatic deep fryer and a rosette iron will be needed.  Beat very slightly the eggs, sugar and salt with a fork.  Add and beat milk and flour just until smooth.  Heat fat in saucepan to 365 degrees.  Heat iron in fat before dipping it into batter.  When iron is hot enough, dip into batter to within 1/4 in. of top of iron.  Return to hot fat, covering iron entirely, for 20 to 35 seconds, or until delicately browned.  When browned, drain over fat a few seconds,, Using the tip of a sharp knife, carefully remove rosette from iron.  Drain on absorbent paper.  Sprinkle with vanilla confectioners' sugar.  If necessary, sprinkle again before serving, or rosettes may be topped with sliced fresh strawberries and garnished with whipped cream.  NOTE: If rosette is difficult to remove from the iron, it has not been fried long enough.  If fat blisters are present, eggs have been beaten too long.  If batter drops from iron, it is not deep enough in fat or iron is too hot.  If rosette is not crisp, it has been fried too fast.

 

 

 

 

Fattigmann

 

6 egg yolks

Pinch salt

3 cups flour

6 Tsp. cream

4 Tbsp. Sugar

1 Tsp. cardamom-ground

 

Beat eggs.  Add sugar and beat again until very light.  Add other ingredients.  Chill overnight.  Roll out very thin.  Cut in diamond shapes about 3 inches from end to end (use a pastry wheel for this).  Make a one-inch slit in the diamond shape (the long way).  Turn one point of the diamond through the slit.  Deep fry in shortening until golden brown.

 

 

 

 

Fattigmann

 

6 egg yolks

1/2 tsp. salt

3 Tbsp. Sugar

1/8 tsp. cardamom, ground

6 Tbsp. thick cream

2 Tbsp. brandy

 

 

Beat the egg yolks; add flour to roll.  Fry in hot fat as doughnuts.

 

 

 

 

Fattigmann

4 eggs

1/3 to 1/2 cup sugar

Salt

1 tsp. lemon flavor

2 Tbsp. sweet cream

Flour to roll

 

Roll thin, cut in diamond shapes and fry quickly in deep lard.  Sprinkle sugar on at once.

 

 

 

 

Berlinerkranser

(Berlin Wreaths)

 

3 eggs

1-cup butter

1/4 tsp. vanilla extract

1/2-cup sugar

2 egg yolks

2 cups sifted flour

Egg whites

 

 

Hard cook eggs.  While eggs are cooking, cream together butter and vanilla until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Cut the hard cooked eggs into halves; remove egg yolks to a bowl.  Mash them with a fork.  Add egg yolks one at a time, blending in thoroughly.  Add the egg mixture in thirds to the creamed mixture, beating thoroughly after each addition.  Add the sifted flour in fourths, beating thoroughly after each addition.  Chill dough in refrigerator.  Cut off a small amount of dough and roll with hands into a strip about 4 inches long and 1/4 inch thick.  The ends of the strip should be slightly pointed.  Overlap ends about 1/4 inch forming a wreath.  Brush with egg white, sprinkle sugar lightly on wreath.  Place cookies on cookie sheets.  Bake at 350 for 10 to 12 minutes or until cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes about 5 dozen cookies.

 

 

 

 

Berlinerkranser

(Wreaths)

 

2 cups butter

1-3/4 cups sugar

4 hard-boiled egg yolks

4 raw yolks

4 cups flour

 

Beat mashed yolks and raw yolks with sugar.  Mix butter and flour little by little into the eggs and sugar.  Take a little piece of dough at a time and roll out on the board with the hands and form into round loops or figure eights.  Dip top of each into a lightly whipped white of egg and then the sugar and bake until light brown.  Bake 15 min. in 400 oven.  Makes 15 dozen.

 

 

 

 

Porr Mean "Fatiman"

 

 

12 egg yolks, beaten

12 Tbsp. whipping cream

1-dram brandy

12 Tbsp. Powdered sugar

1/2 tsp. cardamom

3 cups flour

 

 

You can make the recipe in half; use same amount of crushed cardamom and brandy.  Easier to handle if you use about 3 cups flour for the half.  You roll out thin, cut into odd shapes, diamond, and fry in deep fat.  When comes to top, turn like a doughnut.  When golden brown, take out.  Shake in powdered sugar.  Makes roasting pan full.

 

 

 

 

Sandbakkelse

(Sand Tarts)

 

2 cups sifted flour

1/4 tsp. almond extract

1/3 cup blanched almonds

3/4-cup sugar

1-cup butter

1 egg, beaten

 

Measure flour and set aside.  Chop almonds very fine and set aside.  Cream together butter until softened.  Add the almond extract, creaming until blended.  Add sugar, creaming until blended.  Blend beaten egg.  Add the flour in fourths, blending well after each addition.  Blend in the chopped almonds.  Chill dough in refrigerator.  Remove a portion of the dough from refrigerator and continue chilling rest of dough.  Place about 2 Tsp. dough into each Sandbakkels mold.  Using the thumb, firmly press dough into mold, coating the bottom and sides evenly.  Place molds on cookie sheets.  Repeat with remaining dough.  Bake at 375 for 6 to 8 min. or until tarts are golden brown.  Immediately invert molds onto a smooth surface.  Cool slightly.  To remove from mold, hold the mold in the hand and tap lightly but sharply with the back of a spoon.  Remove pan and place sand tarts on a smooth surface to cool completely.  Serve sand tarts inverted; or turn right side up and fill with jam, jelly, or whipped cream.  Makes about 5 dozen.

 

 

 

 

Medaljakager

(Medallion Cookies)

 

 

4 1/2 cups sifted flour

2 cups butter

3/4 cup plus 2 Tbs. sifted conf. sugar

1 cup sifted Conf. sugar

1/2 tsp vanilla extract

1 Tbs. milk or cream

 

 

Measure flour and set aside.  Cream butter till softened.  Add gradually the confectioners' sugar, creaming just until blended.  Blend in egg thoroughly.  Add the flour in fourths, blending thoroughly after each addition.  Set aside for 20 minutes (not in refrigerator).  Place 1/3 of the dough on a lightly floured surface.  Roll about 1/4 inch thick.  Cut out cookies with a lightly floured 2 inch round cookie cutter.  Place cookies on cookie sheets.  Repeat for remaining dough.  Bake at 375 for about 10 minutes or until cookies are lightly browned at edges.  With spatula, carefully remove cookies to cooling racks.  Cool completely.  Meanwhile combine confectioners' sugar with milk or cream.  When cookies are completely cooled, spoon about 3/4 tsp. of the filling onto one half the cookies.  Top with remaining cookie.  Spread filled cookies with the confectioners' sugar mixture.  Cookies should be filled shortly before ready to serve.  Fill only as many as will be needed.  Refrigerate filled cookies if they are to be kept for any length of time before serving.  Makes about 5 dozen cookies.

 

 

 

 

Cream Filling For Medallion Cookies

 

1-cup milk

2 egg yolks, slightly beaten

1/3-cup sugar

2 Tbs. Flour

1 tsp. vanilla extract

1/8 tsp. salt

1 Tbs. butter

 

Prepare and chill milk.  Scald 3/4 cup of the milk.  Meanwhile, sift together sugar, flour and salt in a saucepan.  Add, stirring well, the remaining 1/4 cup cold milk.  Add gradually the scalded milk.  Wash double boiler top to remove scum.  Stirring gently and constantly, bring flour mixture rapidly to boil over direct heat and boil 3 min.  Pour into double boiler top and place over simmering water.  Cover and cook about 5 to 7 min. stirring occasionally.  Stir vigorously about 3 Tbs. of the hot mixture into the slightly beaten egg yolks.  Immediately blend into mixture in double boiler.  Cook over simmering water 3 to 5 minutes.  Stir slowly to keep mixture cooking evenly.  Remove from heat.  Stir in butter and vanilla.  Cover and set filling aside to cool slightly, stirring occasionally; set in refrigerator to chill.

 

 

 

 

Norwegian Sand Kager

1-cup butter

3/4-cup sugar

Yolks of 2 eggs

Flour to stiffen (about 3 cups)

 

Mix butter and sugar till very light.  Add well-beaten egg yolks and flour; mix till dough is velvety texture.  Press into sandkager pans.  Bake in moderate oven till light brown.

 

 

 

 

Krumkaker

(Norwegian Cones)

 

1 1/2 cups sifted flour

1/2-cup cornstarch

1 1/2 tsp. cardamom

1-cup butter

1 1/4 cups sugar

3 egg yolks

3 egg whites

1/8 tsp. salt

 

 

Sift flour, cornstarch and cardamom into a bowl.  Cream butter until softened.  Add sugar gradually creaming until fluffy after each addition.  Beat egg yolks one at a time until thoroughly blended.  Add the dry ingredients in fourths, mixing well after each addition.  Beat egg whites and salt until rounded peaks are formed.  Spread the beaten egg whites over batter and gently fold together.  Heat krumkaker iron until a drop of water "sputters" on its hot surface.  Spoon about 1 1/2 to 2 tsp. batter onto hot iron.  Close the krumkaker iron and cook on each side for a few seconds or until lightly browned.  Remove wafer immediately with a spatula and roll into a cone.  Cool completely.  Serve cones plain.  Makes about 2 dozen cookies.

 

 

 

 

Fylda Krumkaker

(Filled Norwegian Cones)

 

Follow recipe above.  Fill cones with sweetened fresh berries or sweetened whipped cream.  If desired, garnish whipped cream with strips of candied orange peel.

 

 

 

 

Fattigmands Bakkelse

(Poor Man's Cookies)

 

5 cups sifted flour

3/4-cup sugar

1 tsp. cardamom

3 Tbs. brandy

10 eggs

1-cup heavy cream

2 egg whites

Lard

 

Sift together flour and cardamom and set aside.  Beat egg yolks, egg whites, sugar and brandy until mixture is thick and lemon colored.  Add heavy cream slowly, blend in flour mixture, about 1/2 cup at a time, to make a soft dough.  Wrap dough in waxed paper and chill overnight in refrigerator.  Set out a deep saucepan or automatic deep fryer and heat to 365 and add lard.  Meanwhile, roll dough, a small portion at a time to 1/16th in. thickness on a lightly floured surface.  Cut into diamond shapes, 5x2 inches. (A pattern may be used as a guide around which to cut with a floured knife) Make a lengthwise slit in the center of the diamond and pull one tip end through it and tuck back under itself.  Deep fry only as many cookies at one time as will float uncrowded one layer deep in fat.  Deep fry 1 to 2 minutes or until golden brown, turning once during deep-frying time.  Drain over fat for a few seconds before removing to absorbent paper.  Sprinkle with confectioners' sugar and store in tightly covered containers.  Makes about 6 dozen cookies.  Rich man or poor man these "poor man's cookies" are a holiday treat for Norwegians.

 

 

 

 

Fattigmand Bakkels

 

4 eggs

1 tsp. vanilla

6 Tbs. Sugar

1/4 tsp. salt

6 Tbs. Cream

About 4 1/2 cups pastry flour

2 Tbs. Bourbon

 

Beat the eggs, add sugar, salt, cream and other ingredients.  Add flour, enough to handle.  Roll as thin as possible with a grooved rolling pin, cut in diamonds and fry in deep fat, until a light brown.  Sprinkle confectioners sugar over as soon as fried.  Makes about 5 dozen.

 

 

 

 

Norwegian Kringle

 

 

1-cup sugar

1-cup rich sour cream

1 tsp. salt

3/4 tsp. soda

3 cups cake flour

1 tsp. cinnamon

1 oz. chocolate, optional

 

 

Dissolve sugar in rich cream.  Sift flour, salt, cinnamon and soda together.  Combine with the cream and sugar.  If chocolate is used, melt and add last.  Drop from tsp. on buttered cookie sheet and bake in moderate oven (350).  Makes 4 dozen.

 

 

 

 

Krum Kaker Or Strull

 

1-cup butter (no substitute)

2 cups sugar

1-cup cream

4 eggs slightly beaten

Good pinch salt

1-cup rich milk

2 1/2 cups flour or more

1/2 tsp. cinnamon

1 tsp. crushed cardamom

 

Mix all together.  Put 1 Tbsp. batter into hot krumkaker iron, brown on both sides.  Roll out quickly on wooden spoon form to represent cone or any desirable shape.  Makes 5 dozen.

 

 

 

 

Vanille Suker

(Vanilla Confectioners' Sugar)

 

Set out a 1 to 2 qt. container having a tight fitting cover.  Fill with confectioners' sugar.  Wipe with a clean, damp cloth and dry vanilla bean.  Cut bean into quarters lengthwise; cut quarters crosswise into thirds.  Poke pieces of vanilla bean down into the sugar at irregular intervals.  Cover container tightly and store.  NOTE: The longer sugar stands, the richer will be the vanilla flavor.  If tightly covered, sugar may be stored for several months.  When necessary, add more sugar to jar.  Replace vanilla bean when aroma is gone.  A subtly flavored sugar for cookies, cakes, waffles, griddlecakes and doughnuts.

 

 

 

 

Kristiania Kringle

(Norwegian Pastry)

 

PART I

 

1cup flour

1/2 cup butter

2 Tbs. cold water

 

Mix flour, butter and cold water like piecrust. Pat on cookie sheet in two long strips, about 3 inches wide.

 

 

PART II

 

1-cup water

1/2 cup butter

1-cup flour

3 eggs

1/2 tsp. almond flavoring

 

Put water and butter in a pan, let come to boiling point.  As you take it off the stove, add the flour and stir until smooth.  Then add one egg at a time.  Then add almond flavoring.  Spread evenly on the unbaked strips.  Bake 45 min. in 375 oven.  Frost when cool with the following:

 

PART III

 

1-cup conf. sugar  

1 Tbs. butter

1/2 tsp. almond flavoring

 

Mix butter, flavoring and sugar.  Add cream to right consistency.  Should be eaten same day as baked.

Sne Pudding

(Snow Pudding)

 

1/2-cup cold water

1 1/4 cups sugar

2 Tbsp. unflavored gelatin

1/3 to 1/2 cup strained lemon juice

2 cups hot water

6 egg whites

 

Pour cold water into a small bowl and sprinkle unflavored gelatin evenly over cold water and let stand about 5 minutes to soften.  Blend softened gelatin into hot water and stir until completely dissolved.  When gelatin is dissolved, stir in sugar and lemon juice until dissolved.  Chill in refrigerator or in a pan of ice and water until mixture is slightly thicker than consistency of thick unbeaten egg whites. (If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally).  Lightly oil a 2 1/2 qt. fancy mold with salad or cooking oil.  Set it aside to drain.  When gelatin is of desired consistency, beat egg whites until rounded peaks are formed and mixture does not slide when bowl is partially inverted.  Beat gelatin mixture until frothy.  Gently but thoroughly fold gelatin mixture into beaten egg whites.  Turn into prepared mold.  Chill in refrigerator until firm (at least 4 hours).  When ready to serve, unmold onto chilled serving plate.  Serve with Vanilla Sauce.  Makes 8 to 10 servings.

 

 

 

 

Vaniljsas

(Vanilla Sauce)

 

1/3-cup butter

1/4-cup sugar

6 egg yolks, slightly beaten

3/4 cup boiling water

1 Tsp. vanilla

 

Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add gradually the slightly beaten egg yolks.  Add boiling water gradually and stir gently.  Put mixture in top of double boiler and cook over simmering water, stirring constantly until thickened.  Remove from heat and blend in vanilla.  Cool, chill in refrigerator.  Makes about 2 cups sauce.

 

 

 

 

Rombudding

(Rum Pudding)

 

1 Tbsp. gelatin

3/4-cup cold water

3 egg yolks

1/2-cup sugar

2 tsp.  Rum Flavoring

1 cup whipping cream

Pinch of salt

 

Soften gelatin in the cold water then dissolve over hot water.  Beat egg yolks until lemon colored; add the rum, salt and gelatin.  Chill.  Just as it begins to thicken, like a soft jelly, stir in the whipped cream and chill until firm.  Serve with Fruit Sauce

 

 

Norwegian Rum Pudding

 

 

10 egg yolks

3/4-cup sugar

2 envelopes gelatin (unflavored)

1/2-cup cold water

1/2-cup rum

2 cups heavy cream, beaten stiff

 

 

Beat 10 egg yolks until light and sweeten with sugar.  Add gelatin (soaked in water for 5 min.) then cook in double boiler, stirring constantly until spoon is coated.  Flavor with 1/2-cup rum (can use rum and bourbon mixed).  When mixture is slightly cool then add 2 cups heavy cream, beaten stiff.  Serve cold with sauce.

 

 

 

 

Fruit Sauce For Rum Pudding

 

1-cup sugar

2 Tbsp. lemon juices

1 Tbsp. Cornstarch

1 cup grape juice

1/2 cup boiling water

 

 

Mix sugar and cornstarch, add boiling water and boil 5 minutes. Cool and add fruit juices.

 

 

 

 

Grunnlav's Dessert

(Norwegian Rhubarb Custard)

 

1 1/2 lb. rhubarb

1/2-cup water

1-cup sugar

1 Tbsp. cornstarch

 

Garnish

10 prunes (pitted)

10 almonds (peeled)

 

Custard

2 eggs

2 Tbsp. sugar

1-cup milk

1 tsp. vanilla

 

 

Cut rhubarb in 2 inch pieces.  Bring water and sugar to boil.  Add rhubarb, simmer until almost tender.  Remove rhubarb to serving bowl, leaving liquid in saucepan.  Mix cornstarch in small amount of cold water.  Remove saucepan from heat and stir in cornstarch.  Simmer 1 minute.  Pour over rhubarb in serving bowl.  Mix carefully.

 

For the custard: Beat eggs and sugar until fluffy.  Bring milk to boiling and add to egg mixture, beating vigorously.  Put in saucepan and simmer until thick, beating constantly.  Remove and cool, stirring occasionally.  Add vanilla.

 

Pour custard over rhubarb.  Place almonds and prunes on top of custard as garnish.  4-6 servings.

 

 

 

 

Rabarbragot

(Norwegian Rhubarb Compote)

 

2 cups water

3/4-cup sugar

1 1/2 lbs. rhubarb, washed, scraped and cut into 1/2 inch pieces (about 4 cups)

1/2 tsp. vanilla

3 Tbsp. Cornstarch

1/4-cup cold water

 

Whipped cream

1 cup chilled heavy cream

1/4-cup sugar

1 tsp. vanilla

 

 

Dissolve the sugar in the water in a 2 quart enameled or stainless steel saucepan, and bring to a boil.  Drop in the rhubarb, reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the rhubarb shows no resistance when pierced with the tip of a sharp knife.  Remove the pan from the heat and stir in the vanilla.  In a small bowl, mix the cornstarch with the cold water to a smooth paste.  Gradually stir it into the stewed rhubarb, and bring it to a boil, stirring constantly.  Simmer about 3 to 5 minutes, or until the mixture has thickened.  Pour into a serving bowl and chill.  Although the Rabarbragot has a sweet flavor, with a slightly tart edge, many Norwegians prefer it even sweeter and often garnish it with whipped cream.  Make the whipped cream no more than 1 hour before you plan to serve the desert.  Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken.  Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.  Mask the rhubarb in the bowl with the whipped cream, or squeeze the cream through a pastry tube in decorative swirls.

 

 

 

 

Rabarbergrod

(Rhubarb Dessert)

 

2 1/2 cups rhubarb juice (about 8 cups rhubarb)

3/4-cup sugar

1/4-cup cornstarch or tapioca

 

Cut the rhubarb into pieces and put into a pot with just enough water to cover.  Cook until the stalks are mushy.  Put into a colander to strain.  Mix sugar and cornstarch together, add to the 2 1/2 cups of juice.  Cook until pudding thickens.  A few drops of red coloring can be added if desired.  Chill.  Serve cold with sugar and cream.  If this pudding is made early in the season when the stalks are young and tender, it is not necessary to extract the juice.

 

 

 

 

Rabarbragot

(Norwegian Rhubarb Pudding)

 

1 1/2 lbs. Rhubarb

3 Tbsp. cornstarch

1 1/2 cups water

1-cup heavy cream

1/4-cup sugar

1/2-cup sugar

1/2 tsp. vanilla

1 tsp. vanilla

 

Rhubarb, one of the first green things to grow after the long Scandinavian winter, is greeted with joy, especially in Norway, and made into this favorite pudding.  Trim rhubarb and cut into 1/2-inch slices.  Combine with water and sugar and simmer until soft.  Stir in vanilla.  Blend cornstarch with a little cold water to make a smooth, stiff paste.  Stir into rhubarb, and cook for 5 minutes, or until thick and clear.  Stir constantly.  Pour into glass serving dish; chill.  Whip cream; when frothy, add sugar and vanilla.  Whip until stiff.  Pipe through pastry tube in decorative swirls on rhubarb pudding, or cover top of pudding with spoonfuls of whipped cream.

 

 

 

 

Flotegrot

(Rommegrot) Pudding

 

1 qt. sweet cream

2 cups warm milk

1-cup flour

1 tsp. salt

 

Let cream come to a boil and continue boiling slowly about 10 minutes.  Gradually sift flour into the hot cream, mixing with wire whisk until smooth and thick.  Keep stirring until fat starts to appear.  Dip this out until most of it has been removed.  Then add a little extra flour and warm milk.  Stir until smooth and not too thick.  A little hot water may be added if the 2 cups of milk are not enough.  Add salt to taste.  Pour into a bowl and sprinkle top with sugar and cinnamon.  Then pour the butter over it and serve hot.

 

 

 

 

Romegrod With Rice

 

1 qt. cream (boil 15 minutes)

Add 3/4-cup flour (or more)

Take out butter

Add 1 cup boiled rice (salted)

 

If it is too thick, add some whole milk (boiled).  A little salt, a little sugar.  Put in dish and cover with the melted butter.  Sprinkle with sugar and cinnamon.

 

 

 

 

Rodgrot

(Red Pudding)

 

 

3 cups grape juice

1-cup sugar (more if desired)

3 cups water

1 1/2 cups pearl tapioca

1 tsp. vanilla or cup wine

 

 

Soak the tapioca in the grape juice overnight.  Add the water and boil until transparent (best to use a double boiler).  Add sugar.  Pour into a bowl or custard cups and serve warm or cold, with cream.

 

 

 

 

Jeg Kan Ikke La Vaere

(I Cannot Resist)

 

 

1 envelope unflavored gelatin

1/4-cup cold water

4 eggs

1/2-cup sugar

Grated rind of 1/2 lemon

Juice of 1 lemon

 

 

Soak gelatin in cold water.  Beat egg yolks and sugar until white and fluffy.  Add lemon rind and juice.  Put gelatin in cold water and dissolve over low heat and stir into egg mixture.  Fold in stiffly beaten egg whites.  Mix carefully.  Pour batter into deep serving bowl and refrigerate until set, 2 to 3 hours.  Serve with fancy cookies.  4 to 6 servings.

 

 

 

 

Rodgrod Med Flode

(Red Fruit Pudding With Cream)

 

1 1/2 lbs. of fresh raspberries or strawberries, or a combination of the two (or substitute 2 ten-ounce pkgs. of frozen berries)

2 Tbsp. sugar

2 Tbsp. arrowroot powder

1/4-cup cold water

Slivered almonds

1/2-cup light cream

 

Remove any hulls from the fresh berries, wash the berries quickly in a sieve, drain and spread them out on paper towels, and pat them dry.  Cut the larger berries into quarters and place them in the container of an electric blender.  Whirl at high speed for 2 or 3 minutes until they are pureed.  If you are using frozen berries, defrost them thoroughly, then puree them in the blender -- juices and all.  To make the dessert by hand, rub the contents of the packages or the fresh berries through a fine sieve set over a large mixing bowl.  Place the berry puree (which should measure about 2 1/3 cup) in a 1 to 1 1/2 qt. enameled or stainless steel saucepan and stir in the sugar.  Bring to a boil, stirring constantly.  Mix the 2 Tbsp. of arrowroot and the cold water to a smooth paste, and stir it into the pan.  Let the mixture come to a simmer to thicken the jelly (do not let it boil), then remove the pan from the heat.  Pour into individual dessert bowls or a large serving bowl.  Chill for at least 2 hours.  Before serving the Rodgrod, decorate the top with a few slivers of almonds and pass a pitcher of light cream separately.

 

 

 

 

Tilslorte Bondepiker

(Veiled Peasants Girls Dessert)

2 lbs. Apples

3 oz. over-dried breadcrumbs

1 oz. butter

Whipped cream

 

Peel, core and quarter apples and cook to a puree over low heat with sugar to taste but no water.  Melt butter in a frying pan, add dried breadcrumbs, sprinkle with sugar and fry lightly to a golden brown, taking care that the crumbs do not burn.  Remove from heat and stir well.  Cool.  Fill a bowl with alternate layers of breadcrumbs and apple puree and decorate with whipped cream.  One may also fill a greased fire-proof dish with alternate layers of breadcrumbs and apple puree, sprinkle with sugar, dot with butter, and bake in a warm over for 30-40 minutes.  Serve lukewarm with whipped cream.

 

 

 

 

Norwegian Apple Pudding

 

1 1/2 cups flour

1-cup sugar

1 tsp. baking powder

1-cup sour cream

1/2 tsp. baking soda

1 tsp. vanilla or tsp. almond flavoring

2 eggs

4 large tart apples, peeled, cored, and sliced

 

The apples for this pudding must be tart and well flavored or the pudding will be flat.  Blueberries or cherries can also be used.  Set the oven at 350 F.  Sift flour with baking powder, baking soda and salt.  Beat eggs until thick; gradually add sugar, a little at a time.  Stir in sour cream and flavoring.  Fold in flour.  In a well-buttered 8 x 2 inch baking dish place alternate layers of batter and apples.  Bake for 40 minutes or until top is golden brown.  Serve warm with plain or whipped cream.

 

 

 

 

Riskrem Med Rod Saus

(Almond Rice Pudding With Fruit Sauce)

 

4 tbs. Rice

1 tsp. almond extract

2 cups milk

1 tsp. vanilla extract

2/3 cups blanched almonds, finely chopped

1/2 oz. gelatin

1/4-cup water

1 Tbsp. butter

1-cup heavy cream, whipped

2 Tbsp. sugar         

 

Rinse the rice and scald it.  Boil rice in milk until soft; add almonds, butter, sugar, almond extract and vanilla.  Soften gelatin in water, put softened gelatin into rice mixture while mixture is still warm, stirring and letting cool thoroughly.  Whip cream stiff, add to rice mixture, stirring all well and mixing thoroughly.  Pour into bowl to chill in refrigerator, for at least four hours.

 

 

 

 

Fruit Sauce

 

1 cup fresh or frozen raspberries or pitted cherries

1/2 Tbsp. potato starch or 1 Tbsp. cornstarch

 

Bring fresh or frozen raspberries or pitted cherries to a boil with enough water to cover.  Add potato starch or cornstarch, stirred out in a little cold water, let boil one minute, remove from fire.  Turn pudding out onto a deep serving dish or a bowl; pour the fruit sauce overland serve.  Pudding should be very cold, sauce warm.

 

 

 

 

Delicate Norwegian Almond Pudding

 

1/4-cup cornstarch

1/2-cup sugar

1-cup milk

1/4-cup finely ground almonds

2 eggs, separated  

1-cup heavy cream

1 Tbsp. rum or 1 tsp. rum flavoring

 

Mix cornstarch with 1/4 cup milk to a smooth paste. Beat in egg            yolks. Combine remaining milk, heavy cream, sugar and almonds in saucepan.  Bring to a boil.  Lower heat and stir in cornstarch mixture.  Cook 5 minutes over low flame, stirring constantly.  Remove from heat and stir in rum.  Fold in stiffly beaten egg whites.  Pour into serving dish and chill.  Serve with a warm fruit sauce.

 

 

 

 

Norwegian Prune Pudding

 

1/3-cup sugar

1/2-cup prune Juice

3 Tbsp. cornstarch

1 1/2 cups pitted and chopped cooked prunes

1/4 tsp. cinnamon  

1 Tbsp. lemon juice           

 

Blend sugar, cornstarch and cinnamon in top of double boiler.  Stir in prune juice and chopped prunes.  Cook over boiling water until mixture thickens, stirring constantly.  Remove from heat, stir in lemon juice and chill.  Serve with vanilla sauce or whipped cream.  Note: For a softer pudding, use 3/4-cup prune juice.

 

 

 

 

Scandinavian Cherry Plum Soup

 

1 jar red maraschino cherries

2 1-lb. cans of purple plums

1/2-cup dark brown sugar (firmly packed)

2 Tbsp. cornstarch

1/8 tsp. salt

1/8 tsp. nutmeg

2 Tbsp. lemon juice

1/4-cup rum

 

Drain the jar of cherries; reserve the syrup.  Drain the cans of purple plums; reserve the syrup.  Add enough of the plum syrup to the cherry syrup to measure 2 cups.  Remove the pits from the plums.  Blend the cherries and the plums in an electric blender or force through a food mill.  Mix brown sugar, cornstarch, salt and nutmeg in a saucepan.  Gradually stir in cherry syrup mixture.  Bring to a boil.  Simmer 1/2 minute, stirring-constantly.  Stir in the cherry puree, the lemon juice, heat to serving temperature.  Remove from heat and stir in rum.  Serve with whipped cream and stemmed cherries.

 

Lapskaus

 

2 lbs top round of beef cubed

1/2 lb. salt pork

4 potatoes

3 onions

2 Tbsp. flour

2 carrots

1-cup water

 

Cook beef, onions and salt pork in water for 1 1/2 hours.  Add potatoes and carrots, chopped fine and cook 1/2 hour more.  Add paste of flour and water to thicken and remove salt pork before serving.

 

 

 

 

Stuffed Cabbage-Norwegian Style

 

 

1 medium head cabbage

1 lb ground beef

1 Tbsp. chopped onion

1 tsp. salt

Hot pepper sauce

2 8-oz. cans tomato sauce

1/4 tsp caraway seeds

 

 

Trim off outside leaves of cabbage.  Cook cabbage in boiling, salted water for about 45 min. or until cabbage is almost tender.  Remove cabbage from hot water; drain.  Reserve 1/4 cup cabbage water.  Core cabbage; make cavity through cabbage head.  Blend beef, onion, salt, and dash hot pepper sauce and add two Tbsp tomato sauce.  Stuff mixture into the cabbage.  Place in deep pot; pour over remaining tomato sauce and cabbage water.  Sprinkle with caraway seeds and a dash of hot pepper sauce.  Cover, and cook about one hour.  Remove from heat & serve.

 

 

 

 

Orange Chicken

 

1/2-cup butter

1 Lg. chicken breast, split

3 Tbsp. Flour

1/4-cup sugar

1/2 tsp. salt

1/4 tsp. prepared mustard

1/4 tsp. cinnamon

1 Whole orange

1 1/2 cups of orange juice

 

Melt butter, add chicken and brown all over then remove.  Add flour, sugar, salt, mustard, & cinnamon to drippings and stir to smooth paste.  Gradually add orange juice until mixture boils.  Add chicken, cover and simmer 30 min.  Grate 1 tbsp. orange peel, cut off membrane and cut out sections.  Sprinkle peel and sections over chicken and cook 5 minutes longer.

 

 

 

 

Smorgasbrod Meatballs

 

2 lb. ground chuck

1/2 lb. pork (or equal parts veal, beef & park) Grind these meats together 5 times with fine blade (or have a market do this)

 

 

Add:

 

1 tsp. salt

1/8 tsp. pepper

2 Tbs. flour

1/4 tsp. nutmeg or mace

1/4 tsp. ginger

1 small onion, minced

2 eggs

2 Cups half & half

1 1/2 quarts beef stock

 

 

Stir flour and seasonings into meat.  Beat in one egg at a time.  Add cream gradually and beat with electric mixer until spongy and light.  Have stock ready and drop in meatballs (tsp. size) and boil for 5 min.  Then brown in butter.  Make gravy with drippings and beef stock.  Pour gravy over meatballs and cook 1/2 hr. in gravy.  Makes 6 doz. or more.  These meatballs freeze well.

 

 

 

 

Karbonader

(Norwegian Meatballs)

 

1/4-cup fine dry crumbs

1-cup milk

1 lb. ground round steak (ground twice)

1 egg, beaten

3 Tbsp. grated onion

1 Tsp. salt

1/8 tap. Pepper

tap. Nutmeg

 

Mix crumbs, milk, meat, egg, onion and seasoning together in large bowl.  Shape into 24 meatballs.  Put 3 Tbsp. butter in skillet, add meatballs and brown.  Cover with a tight fitting lid and cook over medium heat until meatballs are done.

 

May be served in gravy:

 

1 large onion cut into thin slices and browned in 2 tbsp. butter.  Cook until lightly browned over med. heat.  Drain off fat; add 1 Tbsp. sugar; stir with back of a wooden spoon until sugar is melted.  Add a broth of 1-cup hot water and one beef bouillon cube dissolved.  Add 2 tbsp. butter and stir until blended.  Pour over the meatballs.  Cover meat with onion slices; cover skillet and simmer 20 minutes.  Makes 4 to 5 servings.

 

 

 

 

Sma Kottbullar

(Small Swedish Meatballs)

 

1 Tbsp. butter

1 egg

4 Tbsp. finely chopped onion

1 Tbsp. finely chopped fresh parsley (opt.)

1 lg. boiled potato, mashed (About 1 cup)

2 Tbsp. butter

2 Tbsp. vegetable oil

 3 Tbsp. fine dry breadcrumbs

1 Tbsp. flour

3/4-cup light or heavy cream

1 lb. lean ground beef

1/3-cup heavy cream

1 tsp. salt

 

In a small frying pan, melt the tablespoon of butter over moderate heat.  When the foam subsides, add the onions and cook for about 5 min. until they are soft and translucent but not brown.  In a large bowl, combine the onions, mashed potato, breadcrumbs, meat, cream, salt egg and parsley.  Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.  Shape into small balls about 1 inch in diameter.  Arrange the meatballs in one layer on a baking sheet or a flat tray; cover them with plastic wrap and chill for at least 1 hr. before cooking.  Over high heat, melt the 2 Tbsp. of butter and 2 Tbsp. of oil in a heavy 10 or 12 inch skillet.  When the foam subsides, add the meatballs, 8 to 10 at a time.  Reduce the heat to moderate and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape.  In 8 to 10 min. the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.  Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.  If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice.  Remove from the heat, pour off all the fat from the pan and stir in 1 tbsp. of flour.  Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 or 3 min. stirring constantly, until it is thick and smooth.  Pour over the meatballs and serve.  If the meatballs are to be served as an hors d'oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the sauce.

 

 

 

 

Kottbullar

(Swedish Meatballs)

 

3 Tbsp. butter

1/4 cup onion, finely chopped

1/2 to 2/3 cups fine dry breadcrumbs

3/4 cup light cream

3/4 lb. ground round steak

1/4 lb. ground veal

1/4 lb. ground lean pork

2 tsp. salt

1/2 tsp. pepper

1/8 tsp. cloves

1/3-cup butter

1/4 cup boiling water

 

Heat butter and sauté onion in it until soft and golden.  Soak breadcrumbs in cream.  Combine onion, breadcrumbs, meats, salt, pepper & cloves and blend thoroughly, but with a light hand.  Shape mixture with hands into small balls.  Wet hands so that meat will not stick.  Heat butter and fry meatballs until brown on all sides shaking pan continuously to prevent sticking.  Add boiling water and simmer over lowest possible heat for 5 min. longer.  For the smorgasbord, serve on toothpicks.  For an entree, make larger meatballs, and make cream gravy as usual with pan juices.  Makes about 14 meatballs.

 

 

 

 

Appetizer Meat Balls

 

1/2-cup fine dry breadcrumbs

1/2-cup cream

2 egg yolks, beaten

1/2 lb. beef

2 Tbsp. minced onion

1/4 lb. veal

3 tsp. salt

1/2 lb. pork

1/2 tsp. pepper

1/2-cup milk

4 Tbsp. fat

1/2 tsp. allspice

 

Soak crumbs in cream.  Grind meat 3 times, using fine blade.  Mix crumbs and meats thoroughly; add milk, then egg yolks, onion, and seasonings.  Form into tiny balls and brown on all sides.  Keep warm.  Serves 6

 

 

 

 

Beef Roladen

 

6 slices steak roll or round steak

6 slices bacon, chopped

2 onions, chopped

3 dill pickles, chopped

 

Spread each slice of meat with mustard, put about 1 tbsp. of each of the above and roll, secure with toothpicks.  Brown in shortening in iron skillet and cook slowly under cover for about 2 hours fill tender.  Add liquid as needed.  Before serving thicken gravy with sour cream or conventional flour mixture.  Delicious with blue cabbage and boiled potatoes.  NOTE: Left over filling can be added to liquid to enhance gravy.

 

 

 

 

Labskaus

 

1 1/2 lbs round steak

1 Cup sour cream

5 large potatoes

1 large can whole tomatoes

2 or 3 onions           

 

Trim and pound round steak; cut in 1 in. cubes dip in flour and brown in fat.  Butter an oblong baking dish, about 9 x 12 inches.  Peel & slice potatoes & onions.  Layer potatoes, onions & meat seasoning each layer.  Pour whole tomatoes over all.  Heat cream in pan and scrape out drippings and pour over top.  Bake 3 hours at 300 degrees.

 

 

 

 

Scandinavian Meat Loaf

 

2 eggs slightly beaten

1 Tbsp. dried onion powder

1 lb ground beef

1 Tbsp. chopped parsley

1/2 lb ground veal

1/2 tsp. nutmeg

1/2 lb ground pork

1/2 tsp. dried dill weed

1-cup fine dry breadcrumbs

1 Tbsp. lemon juice

1-cup evaporated milk

1 tsp. salt

1/2-cup dairy sour cream

1/4 tsp. pepper

 

Combine all ingredients except sour cream. Mix well.  Press meat loaf mixture into well greased 8 or 9 in. ring mold.  Bake at 375 for 1 hr 15 min.  Remove from oven; loosen edges with knife turn out on serving dish.  Fill center with Harvard beets; surround with green beans.  Spread sour cream over top of loaf.  6 servings

 

 

 

 

Fiskesuppe

(Stavanger fish chowder)

 

3 lbs fresh cod or haddock

1 sm. head cauliflower, separated

12 whole white peppers

2 1/2 cups milk

1 tbsp. chopped parsley

1-cup thin cream

1 bay leaf

Dill to taste

A tiny pinch Nepal pepper

3 or 4 carrots cut in 1 in. pieces

Salt

Pepper

2 or 3 small white onions cut in half

 

Set whole piece or pieces of fish over heat in enough cold water to cover.  Add whole peppers, parsley, bay leaf & dill; let simmer until fish comes away from bone easily.  Take fish out of pot; remove all skin & bones.  Flake fish into fairly large pieces.  Boil down fish stock until it is reduced by half.  In the meantime, in another pot place the cut-up carrots, onions and cauliflower flowerets cover with 1 1/2 cups water.  When cooked (but not too soft) add these vegetables, and the water they were cooked in to the fish stock.  Add heated milk and cream to this, & a small pinch of Nepal pepper.  Salt according to taste.  Put fish back into pot with all the other ingredients and heat well.  Serve in a large soup tureen, or individual large soup bowls, with chopped dill sprinkled on top for garnish.  A good dish for Sunday night supper, accompanied by a loaf of French bread.

 

 

 

 

Slottsstek

(Royal Pot Roast)

 

2 Tbsp. butter

2 Tbsp. white vinegar

2 Tbsp. vegetable oil

2 cups beef stock, fresh or canned

4 lbs boneless beef, bottom, round, rump, chuck or brisket

1 large bay leaf

6 flat anchovy fillets washed & dried

1 cup finely chopped onion

1 tsp whole pepper corns, crushed & tied in cheesecloth

3 Tbsp. flour

1 Tbsp. dark corn syrup              

Salt & freshly ground black pepper

 

Preheat the oven to 350. In a heavy 5 to 6 qt. casserole equipped with a cover, melt the butter and oil over moderate heat. When the foam subsides, add the meat and brown it on all sides; this should take at least 15 min.  Remove the meat from the pan and set it aside.  Add the chopped onions to the casserole and let them cook over moderately high heat for 6 to 8 min., stirring occasionally until they are lightly browned.  Remove the pan from heat and add flour.  Stir gently to dissolve it, and pour in the dark corn syrup, white vinegar and 2 cups of stock.  Add the bay leaf, anchovies & bag of peppercorns; replace meat in casserole, cover and bring to a boil on top of the stove.  Place casserole in lower third of oven, regulating heat so that the liquid in the casserole barely simmers.  The meat should be tender in about 3 his.  To test, pierce it with the tip of a sharp knife; the roast should offer no resistance.  Transfer pot roast to a heated platter and cover it lightly with foil to keep it warm.  Remove bay leaf & bag of peppercorns from casserole and discard them.  Skim off any surface fat and taste sauce; add salt & pepper if necessary.  If the sauce seems to lack flavor, boil it briskly uncovered over high heat for a few minutes to reduce & concentrate it.  Pour into a heated sauceboat and serve with meat.  In Sweden, Slottsstek is usually accompanied by red currant jelly or lingonberries, and often with gherkins & boiled potatoes.

 

 

 

 

Kalvefilet Med Sur Flote

(Sautéed Veal Scallops in Sour Cream Sauce)

(Norwegian)

 

3 Tbsp. sweet butter

Salt

3 Tbsp. vegetable oil

Freshly ground black pepper

1/4 cup onion, finely chopped

1 cup sour cream

4 large veal scallops, sliced 3/8 in thick & pounded to a 1/4 inch

1/2 cup shredded Gjetost (Norwegian goat cheese)

 

Heat 1 tbsp. of butter & 1 tbsp. of oil in a heavy 10 to 12 inch skillet over moderate heat.  When the foam subsides, add the onions and cook for 3 to 5 min. or until they are transparent.  With a rubber spatula, scrape them out of pan into a small bowl and set them aside.  Add the remaining butter and oil to skillet and when foam subsides, add the veal scallops.  Fry them over moderate heat until they are a light golden brown-4 to 5 min. on each side.  Remove them to a heated platter & keep them warm in a 220 oven while you make the sauce.  Pour off all but a thin film of fat from the skillet and add the cooked onions to the pan.  Cook over high heat, stirring constantly, for 2 to 5 min.  Then lower the heat and stir in the sour cream and cheese a little at a time.  Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil.  Taste for seasoning & return the veal to the skillet.  Baste the meat with the sauce and let it simmer uncovered for 1 or

2 min.  Serve immediately.  Serves 2 to 4.

 

 

 

 

Dyresteg

(Roast Venison or Reindeer with Goat Cheese Sauce-Norwegian)

 

3 1/2 lbs boneless haunch of venison or reindeer

1 1/3 cups beef stock

3 Tbsp. butter, softened

1 Tbsp. butter

Salt

1 Tbsp. flour

Freshly ground black pepper

2 tsp. currant jelly

1/2 oz. brown Norwegian goat cheese (finely diced) Gjetost

1/2 cup sour cream

 

Preheat oven to 475.  Tie the roast up neatly at 1/2 inch intervals with kitchen cord so that it will hold its shape while cooking.  With a pastry brush, spread the softened butter evenly over the meat.  Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 min.  When the surface of the meat is quite brown, reduce heat to 375 & sprinkle the roast generously with salt & a few grindings of black pepper.  Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours.  With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so.  The interior meat, when finished, should be slightly rare, or about 150 on a meat thermometer.  Remove the roast to a heated platter, cover it loosely with foil and let it rest in the turned off oven while you make the sauce.  Skim & discard the fat from the pan juices.  Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup.  In a small, heavy saucepan, heat 1 tbsp. of butter and stir in 1 tbsp. of flour.  Stirring constantly with a wooden spoon, cook this roux for 6 to 8 min. over low heat until it is a nut-brown color.  Be careful not to let it burn or it will give the sauce a bitter flavor.  Now, with a wire whisk beat the pan juices into the roux.  Next, whisk in the jelly and the cheese.  Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream.  Do not allow the sauce to boil.  Taste for seasoning, remove the strings from roast, and carve the meat in thin slices.  Serve sauce separately.

 

 

 

 

Reindeer Meat Balls

 

For 6 servings, warm up two, 14 oz cans of reindeer meatballs & gravy.  Serve with mashed potatoes, any desired vegetable & lingonberries.  If you wish richer gravy, add 2 tbsp. brandy and red current jelly.

 

 

 

 

Norwegian Tuna Pudding-Norby

 

 

4 cans tuna, drained-6 1/2 or 7 oz. size

2 eggs

2 cups heavy cream

3/4 tsp salt

1/8 tsp pepper, cayenne pepper

1/8 tsp. ground nutmeg

Fine dry breadcrumbs

Dilled sour cream

Herb butter

 

 

Blend half the tuna, eggs & cream in electric blender at high speed.  Repeat with other half.  Combine with seasonings. (If not using electric blender flake tuna & put through food mill, before adding cream & eggs.)  Turn into straight-sided 1 1/2 qt. mold, which has been greased & dusted with breadcrumbs.  Bake at 350 for 1 hr. and 20 min. or until knife inserted in center comes out clean.  Cool 1/2 hr., then unmold.  Serve warm with dilled sour cream or herb butter.  To prepare Dilled Sour Cream (makes 1 cup): Blend 1 cup dairy sour cream with 1/2 cup chopped fresh dill.  To prepare Herb Butter (makes 3/4 cup): Melt 3/4 cup butter & combine with 1/4 cup chopped parsley & 2 tbsp. chopped fresh chives.

 

 

 

 

Fiske Pudding

(Fish Pudding with Caviar Sauce)

 

1 14-oz. can Fish pudding

1/4 tsp. salt

2 Tbsp. butter

2 Tbsp. caviar spread (Swedish cod roe)

3 Tbsp. flour

1 3/4 to 2 cups half & half

1 5-oz. can small shrimp

 

Heat fish pudding as directed on can.  Sauce: melt butter, stir in flour until well blended.  Add shrimp juice, half & half and a little salt.  Stir until flour is cooked (about 8 min) Remove from stove.  Blend in caviar spread.  Taste and correct seasoning with salt & pepper if necessary.  Place fish pudding on serving platter.  Coat with sauce.  Surround with shrimps.  Serve with boiled dill potatoes, asparagus and lefse.  This caviar sauce can be used over a small can of fish balls.

 

 

 

 

Fiskeboller

(Fish Balls in Curry Sauce)

 

1 can (1 lbs., 12 oz.) Fish balls

1-cup fish balls stock

4 Tbsp. butter

3 cups milk

2-2 1/2- tsp. curry powder

2 egg yolks

5 Tbsp. flour

1 tsp. salt

Pepper to taste

 

In a saucepan, heat fish balls and their juice without boiling.  Strain.  Reserve fish stock.  Keep fish balls warm on serving platter.

 

Sauce: Melt butter; stir in curry powder.  Add flour.  When well blended, pour in fish ball stock, then milk.  Season with salt & pepper.  Stir constantly until flour is cooked (about 8 min) Remove from stove.  Add egg yolks.  Pour sauce over fish balls.  Garnish with a sprig of fresh dill or cooked shrimp.  Serve warm with parsley boiled potatoes and glazed carrots.  Note: Omit curry powder and add 1 or 2 Tbsp. ketchup with the milk.

 

 

 

 

Norwegian Fish Balls

 

 

1 lb Haddock

1 tsp cornstarch

1/8 tsp nutmeg

2 lemon slices

2 egg whites, beaten

Salt

1 bay leaf

 

 

Remove skin and bones from fish.  Wash and dry on paper towels.  Cut fish into chunks; put through food grinder, using fine blade, twice.  Beat egg whites until they form soft peaks; fold into fish.  Put through grinder again, turn into medium bowl.  In small bowl combine cream, cornstarch, 1 tsp. salt and the nutmeg mix well.  Gradually add to fish mixture, beating with electric or rotary beater.  Shape into 1 1/2 inch balls.  Meanwhile in a large skillet, place water ( 1 1/2 in deep), 1 tsp salt, bay leaf and lemon, bring to boiling.  Gently drop fish balls, eight at a time, into boiling water; simmer, uncovered 10 min. or until firm.  Remove with slotted spoon to serving dish.  Keep hot.  Serve with parsley, tomato or Hollandaise sauce.

 

 

 

 

Fiskepudding Eller Fiskefarse

(Norwegian Fish Pudding or Fish Balls)

 

To make an authentic Norwegian fish pudding-white, delicate and spongy in consistency-you should begin with absolutely fresh, white fish.  The pudding is served weekly in Norwegian homes, usually hot, with melted butter or a shrimp sauce.  Cold and sliced, it is also excellent as part of an open-faced sandwich.

 

To make 1 pudding or 60 fish balls:

 

1 Tbsp. soft butter

1/2-cup light cream

2 Tbsp. dry breadcrumbs

1-cup heavy cream

1 1/2 lbs cod or haddock, skinned & boned

2 tsp. salt

1 1/2 Tbsp. cornstarch

 

With a pastry brush or paper towel, spread the bottom and sides of a 1 1/2 qt. loaf pan or mold with 1 tbsp. of soft butter and sprinkle the mold with dry bread crumbs.  Tip the mold from side to side to be sure crumbs are evenly distributed, then turn mold over and knock it gently against a table to tap out any excess crumbs.  Cut the fish into small pieces and place a few pieces at a time in the jar of an electric blender, along with a couple of tablespoons of the combined cream to facilitate the pureeing.  Blend at high speed, turning machine off after the first few seconds to scrape down the sides of the jar with a rubber spatula.  Continue to blend, one batch at a time, until all of the fish is a smooth puree.  As you proceed, use as much of the cream as you need, to form a smooth puree.  Place the pureed fish in a large mixing bowl, beat in the 2 tsp of salt and the 1-2 tbsp. of cornstarch, and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light & fluffy.  Pour it into the prepared mold and then bang the mold sharply on the table to settle the pudding and eliminate any air pockets.  Smooth the top with a rubber spatula. 

 

Preheat oven to 350.  Butter a sheet of aluminum foil and seal it tightly around the top of the mold.  Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.  Set the pan in the middle of the oven for 1 to 1 1/4 hrs., regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.  When the top of the pudding is firm to the touch and a toothpick or skewer inserted in the middle comes out dry and clean, the pudding is done.  Remove the mold from the oven and let the fish pudding test at room temperature for 5 min., so that it can be more easily removed from the mold.  Then run a sharp knife around the inside of the mold, place a heated platter on top of it and, holding the mold and plate together, quickly invert the two to remove the pudding from the mold.  Clear the plate of any liquid with paper towels and serve the Fiskepudding while still hot.

 

To Make Fish Balls, prepare the fish in the blender as described above.  Chill the pureed fish in the mixing bowl for about 30 min., then roll about 1 Tbs. of the fish in your hands at a time, to make 1 inch balls.  Refrigerate them, covered with wax paper, until you are ready to cook them.  Poach these Fiskefarse by dropping them into 3 or 4 inches of barely simmering salted water for 2 or 3 min., or until they are firm to the touch.  Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup.

 

 

 

 

Torsk Med Eggesaus

Poached Codfish Steaks With Egg Sauce

(Norwegian)

 

1/2-cup salt

6 fresh codfish steaks, sliced 3/4 in. thick

 

If you don't have a long, narrow fish poacher, an enamel roasting pan 5 in. deep will do just as well.  Fill the pan with water to a depth of 4 in. and add 1/2 cup of salt.  Bring to a boil (over 2 burners, if necessary), reduce the heat slightly and gently slide the cod slices into the water with a spatula.  Lower the heat until the water is bubbling slightly and simmer the fish for about 5 min.  Be careful not to overcook or the fish will disintegrate.  Remove the slices with a slotted spoon or spatula and drain them on a linen napkin or dishtowel.  Arrange the cod attractively on a heated platter and serve with egg sauce.

 

 

 

 

Egg Sauce

 

Salt

1/4 lb. butter

Freshly ground black pepper

1/4-cup hot fish stock       

2 hard cooked eggs, finely chopped   

1 med. Tomato, peeled, seeded and chopped

1 Tbsp. finely chopped fresh parsley

1 Tbsp. finely chopped chives

 

Alternate Garnish

 

8 Tbsp. (1/4 lb.) butter, melted

1 lemon, thinly sliced

Parsley sprigs

 

Melt the butter in a 1 to 1 1/2 qt. enameled or stainless steel saucepan.  Remove from heat; beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.  Add salt and pepper to taste.  Heat almost to boiling point, pour into a sauceboat and serve with the cod.  If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.  In Norway, raw diced carrots, sprinkled with lemon juice, and new potatoes, often accompany this dish.

 

 

 

 

Stekt Marinert Makrell

(Grilled Marinated Mackerel)

(Norwegian)

 

2 Tbsp. olive oil

Freshly ground black pepper

1 Tbsp. lemon juice

1/2 tsp. salt

2 tsp. finely chopped onion

3 Tbsp. combined melted butter and vegetable oil

2 mackerel, 1 lb. each

 

Have the fish seller remove the backbones of the mackerel without cutting them in half.  Preheat the broiler.  In a shallow baking dish large enough to hold the fish laid out flat in one layer, combine the oil, lemon juice, salt, a few grindings of black pepper and the chopped onion.  Place the mackerel in this marinade, flesh side down, for 15 min., and then turn them over for another 15 min.  Brush the broiler grill with 1 tbsp. of the melted butter and oil and place the mackerel on it, skin side down.  Grill on only one side, about 3 inches from the heat, basting them from time to time with the remaining butter and oil.  In 10 to 12 min. they should have turned a light golden color and their flesh should flake easily when prodded with a fork.  Serve at once, accompanied by butter-steamed new potatoes and tomato or horseradish butter.  Serves 2.

 

 

 

 

Varm Krabbsmorgas

(Hot Crab Meat Canapés)

(Swedish)

 

1/2 lb. fresh, frozen or canned crab meat, drained and picked

1 Tbsp. chopped fresh dill

1 Tbsp. butter

1 Tbsp. dry sherry

1 Tbsp. flour

1 tsp. salt

1 egg yolk

1/8 tsp. white pepper

1-cup light cream

6 slices home style white bread

 

In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.  Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour.  In a small bowl, beat the egg yolk with the cream, and briskly stir this mixture into the butter-flour roux with a wire whisk.  Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens; do not let it boil.  Pour the sauce over the crabmeat mixture in the bowl and stir with a spoon until the ingredients are well combined.  Taste for seasoning.  Cut four rounds from each slice of bread, using a small cookie cutter or glass.  Toast the bread-rounds on one side only, under a moderately hot broiler.  Remove and spread the untoasted side generously with the crabmeat mixture, mounding it slightly.  These may be prepared in advance and refrigerated.  Before serving, place under a hot broiler for a minute or so until the canapés brown slightly.  Serve very hot.

 

 

 

 

Risted Laks Med Kremsaus

(Fried Salmon Steaks In Sour Cream Sauce)

(Norwegian)

 

4 fresh or frozen salmon, about 1/2 lb. each, cleaned but with head and tail left on

4 Tbsp. butter

2 Tbsp. vegetable oil

1-cup sour cream

1/2 tsp. lemon juice

1 tbsp. finely chopped fresh parsley

Salt

1/2-cup flour

 

If frozen salmon is used, defrost completely before cooking.  Wash the fish under cold running water, pat them dry inside and out with paper towels, and sprinkle a little salt into the cavities.  Spread the 1/2-cup of flour over wax paper, roll the fish around in the flour, and then shake off any excess flour.  In a heavy 10 to 12 inch skillet, heat 2 tbs. of the butter and 2 tbsp. of oil.  When the foam subsides, lower the heat to moderate and fry the salmon 2 at a time, for about 5 min. on each side, turning them carefully with a large spatula.  When all the fish have been browned, keep them warm on a heatproof platter in a 200 oven while you quickly make the sauce.  Serves 4.

 

Smordampete Nypoteter

(Norwegian Butter-Steamed New Potatoes)

 

20 to 24 tiny new potatoes (about 1 in. in diameter)

8 Tbsp. (1 quarter lb. stick) unsalted butter

1 tsp. salt

1/8 tsp. white pepper

3 Tbsp. finely chopped fresh dill

 

Scrub the potatoes under cold running water; then pat them thoroughly dry with a paper towel.  Melt the 1/4 lb. of butter in a heavy, 6 qt. casserole equipped with a cover.  Add the potatoes and sprinkle them with salt and pepper.  Then coat them thoroughly with the melted butter by rolling them about in the casserole.  To ensure the success of this dish, the cover must fit the casserole tightly; if you have doubts, cover the casserole with a double thickness of aluminum foil, and pinch down the edges to seal it before putting on the lid.  Cook over low heat for 30 to 45 minutes, depending on the size of the potatoes.  Shake the casserole from time to time to prevent the potatoes from sticking.  When the potatoes can be easily pierced with the tip of a sharp knife, they are done.  Arrange them on a heated serving plate, sprinkle them with the chopped dill, and serve at once.

 

 

 

 

Creamed Potatoes

(Swedish)

 

6 Tbsp. butter

1/4 tsp. white pepper

2 medium onions, sliced thin

1-cup light cream, or more

6 cups peeled and diced raw potatoes

3 Tbsp. minced parsley or fresh dill

1 1/2 tsp. salt

 

Heat 2 Tbsp. of the butter in a skillet and cook onions in it until soft and golden.  Transfer onions to casserole.  Heat remaining butter and sauté potatoes in it until golden brown and half cooked.  Transfer potatoes to casserole.  Season with salt and pepper and mix thoroughly with onions.  Add cream.  Simmer covered over lowest possible heat until potatoes are done, about 15 minutes.  The cream should be absorbed and the potatoes creamy.  Stir occasionally and check for dryness; if necessary, add more cream, a little at a time.  Before serving, sprinkle with parsley or dill.  Fills a large casserole dish.

 

 

 

 

Tomatsmor

(Norwegian Tomato Butter)

 

 

8 Tbsp. (1 quarter lb. stick) unsalted butter

2 Tbsp. tomato paste

1/2 tsp. salt

1/4 tsp. sugar

 

 

Cream the butter with an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon.  When it is light and fluffy, beat in the tomato paste, salt and sugar.  Transfer to a serving bowl and chill until ready to serve.  Serve cold, with hot grilled or fried fish.  Makes 1/2 cup.

 

 

 

 

Pepperrotsmor

(Norwegian Horseradish Butter)

 

8 Tbsp. (1 quarter lb. stick) unsalted butter

2 Tbsp. freshly grated horseradish root or 2 Tbsp. bottle prepared horseradish

1/4 tsp. salt

 

Cream the butter with an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon until it is light and fluffy.  If you are using prepared horseradish, drain it and squeeze it dry in a kitchen towel or double thickness of cheesecloth.  Now beat the horseradish and the salt into the creamed butter.  Transfer the horseradish butter to a small serving dish and chill until you are ready to use it.  Serve cold, with hot grilled or fried fish.  Makes 1/2 cup.

 

 

 

 

 

Rekesaus

(Norwegian Shrimp Sauce)

 

4 Tbsp. butter

1 1/2 tsp. salt

4 Tbsp. flour

1/4 tsp. white pepper

2 cups milk

1 1/2 Tbsp. lemon juice

1/4-cup heavy cream

1 to 2 lbs. medium shrimp, cooked and finely chopped

2 Tbsp. finely chopped fresh dill           

 

In a 1 1/2 to 2 quart enameled or stainless steel saucepan, melt the butter over moderate heat.  Remove from the heat and stir in the flour.  Pour in the milk and cream all at once and, stirring constantly with a wire whisk, place over low heat and cook until the sauce is smooth and thick.  Season with salt, pepper and lemon juice, then add the chopped shrimp and cook another 1 or 2 minutes, until the shrimp are heated through.  Stir in the dill and serve with hot fish pudding or boiled fish.  Cooked cauliflower, served with this sauce, is a very popular luncheon dish.

 

 

 

 

Norwegian Dumplings

 

1/3 cup boiling water

1/4 tsp. salt

3 Tbsp. butter

Dash pepper

1/3-cup flour

1 egg

1/2 tsp. sugar

 

Melt butter in water.  Stir in dry ingredients.  Beat in egg until it is smooth, as for cream puffs.  Shape into small balls.  Drop into boiling soup and cook covered for 10 minutes.  Serve two in each cup.  Yield: about 1 1/2 dozen small dumplings.

 

 

 

 

Brun Lapskaus

(Norwegian Brown Hash)

 

3 cups chopped cold roast pork or ham or beef

3 cups chopped cold peeled boiled potatoes

1/3-cup butter

2 medium onions, sliced

1 1/2 tsp. salt

1/2 tsp. pepper

1 cup boiling bouillon

1/4-cup sherry (optional)

 

Brown meat and potatoes in hot butter.  Add onions, salt, and pepper.  Add boiling bouillon to cover.  Bring to a boil; reduce heat.  Cover and simmer over low heat about 45 minutes, stirring occasionally.  If necessary, add a little more boiling bouillon, one Tbsp. at a time.  All the bouillon must be absorbed in the finished dish.  Stir in sherry.  Serve very hot, with parsley steamed potatoes and cucumber salad

 

 

 

 

Faar I Kaal

(Lamb In Cabbage)

 

 

1 1/2 lbs. shoulder lamb

3 cups water

1 head cabbage-2 lbs.

3 Tbsp. flour

1 1/2 tsp. salt

1 1/2 tsp. peppercorns

 

 

Wipe lamb with clean, damp cloth and cut into 1-inch cubes.  Put meat into a large saucepan with tight fitting cover.  Add 3 cups water and cook over medium heat for 20 to 30 minutes, or until tender.  Remove outer leaves from head of cabbage, rinse and cut into 1-inch pieces.  Discard core.  When meat is tender, drain and reserve liquid.  Put 1/2 of the cut cabbage into saucepan.  Mix flour, salt and peppercorns; sprinkle 1/2 of this over cabbage.  Then layer evenly with meat over cabbage.  Add remaining cabbage and sprinkle 1/2 of the flour mixture over all.  Pour over cabbage 2 1/3 cups of reserved liquid.  Cover and cook over low heat about 1 1/2 hours; or until meat and cabbage are very tender.  Serve immediately.  6 servings.

 

 

 

 

Faar I Kaal

(Norwegian Lamb & Cabbage Casserole)

 

2 Tbsp. vegetable oil

1 cup diced celery

3 1/2 lbs. breast of lamb, well trimmed of fat and cut into 2 inch cubes

1 1/2 cups sliced onions

2 Tbsp. salt

2 1/2 cups beef or chicken stock, fresh or canned

1/3-cup flour            

1 1/2 to 2 lbs. White cabbage, washed, cored and sliced into 1-inch wedges

2 Tbsp. whole black peppercorns, tied in cheesecloth and lightly bruised with a rolling pin or pestle

 

Preheat the oven to 350 F.  Heat the oil in a heavy 10 to 12 inch skillet over high heat until a light haze forms over it.  Add the cubed meat and cooked over medium high heat, turning the cubes with a wooden spoon until they are evenly browned.  Using tongs, transfer the meat to a large mixing bowl.  Sprinkle it with the flour and toss lightly with a wooden spoon until the meat cubes are evenly coated and no trace of flour remains.  Set the skillet aside.  In a 5 to 6 quart casserole equipped with a cover, arrange a layer of the browned meat and another of cabbage wedges.  Sprinkle with half of the celery and half of the onions, and salt each layer lightly.  Repeat, ending with a layer of cabbage.  Now deglaze the skillet in which you browned the meat by first pouring off nearly all of the fat, leaving only a thin film on the bottom of the pan.  Then pour in the stock, stir vigorously over high heat with a wooden spoon and scrape into the casserole any browned bits clinging to the bottom or sides of the pan.  Pour the liquid over the meat and cabbage in casserole and bake for 1 1/2 hours, or until the meat is tender when pierced with the tip of a sharp knife.

Norwegian Fruit Soup

 

1 qt. Water

1 qt. grape juice

1-cup prunes (soaked overnight)

1/2-cup tapioca

2 cinnamon sticks

1-cup dried apricots

1-cup currants (soaked overnight)

1-cup sugar

 

Simmer ingredients except sugar until tapioca is transparent.  Add sugar.  Serve warm or cold.

 

 

 

 

Fruktsuppe

(Fruit Soup)

 

 

1 12 oz. pkg. dried fruit and sago

3/4-cup sugar

6 cups water

1/2 lemon peel, grated

Juice of 1/2 lemon

Whipped Cream

 

Place the first four ingredients in a saucepan, cover, bring to boil and simmer 30 minutes or until sago is clear (follow instructions on the package).  Add lemon juice and serve warm or chilled in individual dessert dishes.  Garnish with whipped cream.  To be festive, pass a tray of Fattigmann.

 

 

 

 

Bergens Fiskesuppe

(Norwegian-Bergen Fish Soup)

 

Fish Stock:

 

1/4-cup coarsely chopped parsnips

6 whole black peppercorns

1/2-cup coarsely chopped carrots

1 Tbsp. chopped parsley stems

1 large yellow onion coarsely chopped (3/4 cup)

1 bay leaf

3 stalks celery with leaves or celeriac tops

1 potato, peeled and chopped (1 cup)

2 lbs. fish trimmings (heads, bones, etc. washed)

1 tsp. salt

4 qt. cold water                   

 

To prepare fish stock, which will be the base of the soup, combine the ingredients listed above in a 4 to 6 quart saucepan, casserole or soup kettle.  Bring to a boil, partially cover the pan, turn the heat low and simmer for 30 to 40 minutes.  Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them.  Wash the pan and return the strained stock to it.  Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.  Re-strain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.

 

Soup:

 

1/2-cup finely chopped carrots

2 egg yolks

Salt

1/4-cup finely chopped parsnips

Freshly ground black pepper

1 lb. boneless halibut, cod or haddock, in one piece

3 Tbsp. finely chopped parsley

6 Tbsp. sour cream

1/2-cup finely sliced leeks, white parts only

 

Again return the stock to the pot.  Add the finely chopped carrots, parsnips and fish.  As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.  Add the leeks and simmer 2 or 3 minutes longer.  Remove from the heat, lift out the fish with a slotted spoon and set aside on a platter.  In a small bowl, beat the egg yolks with a wire whisk; then beat in about 1/2 cup of the hot soup, 1 Tbsp. at a time.  Pour this back into the soup in a thin stream, beating continuously with a wire whisk.  With a fork, separate the fish into flakes and add it to the soup.  Season with salt and pepper and reheat, but do not let the soup boil.  To serve, ladle the soup into individual bowls and sprinkle with chopped parsley.  If you like, garnish each serving with 1 Tbsp. of sour cream.  Serves 6.

 

http://www.thevikingsworld.com/bard/recipes/index.html 

 

 

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