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Peter fra LAThursday 18th of November 2004 09:00:10 AM
Let's cook Norwegian -
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Here are some traditional Norwegian recipies. Add on your own collection of recipies by replying to this post.

o Kransekake
o Raw Potato Dumplings
o Fårikål
o Lefse
o Rullepølse

Kransekake

Beware! This recipe is in Norwegian units

Kransekake is used for special occasions. If you go to the Norwegian pavillion at the EPCOT center at Disneyworld in Florida (correct me if I'm wrong!) you can buy this cake. There it is called Ring King Cake. This is really a king among cakes.

A kransekake, suitably decorated for the occasion, is an indispensable centrepiece for Christmas, weddings and confirmations. It is easiest to bake the cake in special moulds, which consist of graduated rings, but if these are not available, the dough can be piped straight onto ovenproof paper on which the rings are drawn. The rings must be of increasing size so as to form a tower. Start with the smallest, which should measure about 6.5 cm in diameter, and increase by 1 cm in diameter each time.

250 g unblanched almonds
250 g blanched almonds
500 g icing sugar
3 egg whites

Icing:
100 g icing sugar
1 egg white

The almonds must be completely dry before they are ground. Grind them twice, first alone and then together with the icing sugar. Add egg whites to make a firm dough. Preheat the oven to 200°C. On a low heat, knead the dough until it is almost too hot to handle. Pipe the dough into rings or into greased moulds. Bake until the rings are dry and firm on the outside and chewy inside. This takes about 12-15 minutes. Cool the rings a little before removing them from the moulds to cool completely.Mix the icing sugar and egg white to make a fairly thick icing. Use the icing to glue the rings together in ascending order. Pipe the icing in thin zigzags on the sides of the tower. Garnish with sweets, small crackers, flags, etc.

The cake should be deep freezed and thawed before serving. This will improve the taste and handling. Make sure the cake does not get the change to dry while stored.

Raw Potato Dumplings

Norwegian potato balls are dearly loved. They go by many names; kumle, klumpe, boller, raspeboller, but they are basically the same, potato through and through.

Now a dearly loved food item isn't necessarily loved for it's beauty and that happens to be the case with Raspeballer. They have the appearance of well-used balls. Fortunately for raspeballers beauty or unbeauty is more than skin deep. In the center of each kumle there usually is a piece of smoked meat; a sort of incentive to keep going. True kumleeaters however swear to pure unadulterated potato balls without any inner incentive.

On the second day Raspeballer can be slice and fried. And for some, this is the preferred way to eat them. So what ever you choose to call them, know that while you are eating and enjoying them, you are sharing with a whole nation in the pride and love of a cherished dish.

Serves 4-5

I kg (2 1/4 pounds, about 5 large) potatoes
about 2 dl (3/4 cup) barley flour
about 2 dl (I cup) whole whcat flour
I teaspoon salt

Cooking liquid:
3 liters (quarts) water
I tablespoon salt

Peel and grate the potatoes. Try to squeeze out as much liquid as possible from the potatoes. Then stir in flour and salt.

Bring water and salt to a boil. Make large, oval balls with a wet serving spoon and drop into the boiling water. When all the dumplings are in the water, lower the heat and simmer about 45 minutes. Do not stir in the water. It's better that the dumplings stick together than that they fall apart. Serve with fried fresh pork belly, boiled salt mutton, smoked sausages, boiled carrots and rutabagas.

Do not scedule any tennis lessons for at least 4 hours after the meal.

Fårikål

This is dangerously tasty. Handle with care.

Beware! This recipe is presented with Norwegian units

1.5 kg lamb from neck, shank or breast, together with the bones, cut into serving-size pieces
1.5 kg garden cabbage
2 tsp salt
approx. 4 tsp peppercorns
1-2 tbsp flour
approx. 3 dl boiling water


Cut the cabbage into segments.

Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers.

Pour over boiling water. Bring to the boil and let the lamb and cabbage simmer over low heat until the meat is tender, which will take about 1-2 hours.

Fårikål should be served very hot on hot plates, together with plain boiled potatoes. This dish is often served with beer and aquavit.


Lefse

There are not a more typical Scandinawian or Norwegian dish than Lefse. Lefse is baked in many different ways and seved in even more ways.

In Norway women would travel from house to house spending three or four days making up to a year's supply of lefse for the household. They would often work over an open fire and by lantern light into the evening. The finished rounds were stacked in barrels. Rounds were also stored in kistes (sea chests) or steamer trunks for fishermen packing provisions for long sea voyages. Often, the shed where this baking took place was also the place where beer was made.

Here is one recipe:

5 large potatoes
1/2 cup sweet cream
Flour (1/2 cup per cup mashed potatoes)
3 tablespoons butter
1 teaspoon salt


Boil and mash the potatoes. Add cream, butter, and salt. Beat until light; then cool. Add flour, roll into ball, and
knead until smooth. Cut into pieces about the size-of an egg. Roll round (like pie crust), and very thin. Bake on large griddle to light tan. Use moderate heat, do not scorch! Do not grease griddle. When baked, place between waxed paper to prevent drying. Cut lefse into halves or quarters to serve.

Serve with butter, cinnamon, and Sugar. It can also be served with honey.

ALTERNATE LEFSE RECIPIE BY A MASTER MAKER

Make Potato Buds brand instant potatoes (or any brand that uses potato chunks instead of powder). Use the recipe on the box but double the salt. (Since I can't have dairy and don't use margarine, I use canola or corn oil instead of butter and soy milk instead of the milk).

Leave potatoes overnight, or at least 8 hours, so they can fully reconstitute. Really, this helps a LOT!

Mix 2 cups potato and 1 cup flour with a "pastry cutter" or with crossed knives, until the whole ball wants to stick together. Portion into 6 equal balls of dough.

Turn on Lefse Grill. Mine sets at 550 degrees Fahrenheit (about 290 Celsius). Mine is also about 14" across (36 centimeters).

Using a "Pastry Frame" (Foley brand) floured linen pastry cloth, place one of the dough balls in the center of the well floured cloth. Press the ball with your hands until it is maybe 1/2 inch (13mm) thick and round. Using a FLOURED grooved rolling pin, set the pin GENTLY on the dough, about 1/3 of the way from the front edge. Roll away from you (across the middle). Be careful to not start too close to the edge. Move 1/3 of the way around the dough from where you finished that "stroke" of the rolling pin (2/3 around from where you started) and pull straight across, finishing 1/3 from your original spot. You have now rolled 2 of 3 thirds. Go 1/3 from your current spot away from the original spot, and do the final 1/3. Your dough will no longer be round, but rather a rounded triangle. Flour the top of the lefse, lift it up and flour the pastry cloth. Set the dough back down upside down. Flour the rolling pin again. Repeat the 1/3s pattern of rolling, but aiming at the narrow spots left by the first batch. Continue to repeat this pattern until the dough is under 1/8 inch thick (3mm), at which point you stop lifting or flipping the dough. You don't have to keep to the 1/3 pattern, but you want to primarily aim towards the narrow spots, and you never want to roll the same exact direction or it's exact opposite on the next roll. Even 2 inches different is okay (Maybe 15 degrees, I don't know). When you get a relatively round dough rolled out to the size of your grill, or thinned down to 1/16 inch thick (1.5mm), you are done rolling.

Then you lay the lefse stick on the two wooden sides of the frame and gently roll the dough onto the stick. When you roll the dough onto the stick and back onto the grill, you have to make sure not to put any pressure that would press layers together. Cook the lefse until it starts to brown nicely, then flip over and do the same on the opposite side. The curved end of the stick is used to get under the lefse to turn it over and to remove the fully cooked rounds (folded in half) to the waiting 13x9x2 cake pan lined with a moist dishtowel (not terrycloth, the older woven linen style). As the towel dries out, sprinkle a bit of water (about every 2-3 rounds) on the towel. Leave lefse for 4 or more hours, then the moisture content has stabilized and it will bend easily. Pull the rounds out of the cake pan and stack them. If you will be using the lefse as a bread, cut it in quarters. If you will be using it as a dessert (butter, sugar, and cinnamon), you can cut it into eighths.

My family traditionally uses lefse with butter or cheese, and sometimes with other meats, stuffing, cranberry sauce, etc.

It freezes well, so sometimes if I have a large group helping roll it out, I will make a whole large box of Potato Buds. That gives me some for myself and some for the freezer, as well as the party or family event that we are making it for.


Rullepølse

3 lbs. beef flank, cut l" thick, about 12X12" square. You may sew several pieces together if necessary.

l lb. veal round steak, cut into long strips l/2" wide.
l lb. lean pork steak also cut into long strips l/2" wide.

Lay veal and pork strips on beef. Make a mixture of:

l tbsp. salt l/2 tsp. ginger
l tbsp. sugar l tbsp. saltpeter (available at
l tbsp. pepper pharmacies)
l/2 large onion, finely chopped.


Sprinkle mixture over meat roll (jelly roll fashion), and sew edges of roll with heavy thread or cord. A large crescent-shaped needle works best.

Make a brine of 4 quarts water and 2 cups of salt. Place meat roll in brine and refrigerate 10 days, placing a heavy object on it so it will not float. After 10 days, remove from brine and cover with fresh water and simmer for approximately 3 hours.

Remove from water and lay meat roll on board. Place something flat and heavy on top to press it down. Chill and slice to serve.

stjerneThursday 18th of November 2004 11:04:07 AM
- Rømmegrøt (Sour Cream Porridge) Serves 6

4 dl (1 2/3 cups)
35 percent fat sour cream
about 3 dl (1 1/4 cups) flour
about 1 1/4 liters (5 cups) full fat milk
3/4 teaspoon salt


Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.

Simmer sour cream, covered, about 15 minutes.

Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.

Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.




stjerneThursday 18th of November 2004 11:14:01 AM
- Fattigmanns Bakkels

A deep fried diamond shaped christmas cookie.

5 egg yolks
5 T. sugar
5 T. cream
1 T. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour


Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.

Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigmanns bakkels will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350º F. Fry fattigman until golden brown.



Peter fra LAThursday 18th of November 2004 11:32:38 AM
Grøt - One of Norway's hidden foods is grøt. What in the world is grøt? Well, it's porridge and it has been as important to the Norwegian people as oil has been to the modern day Norwegian economy. Porridge, the food of fairy tales. You could say it made Norway what it is today. Its what fueled the Vikings.

There is however not just one type of porridge. Like in the peas porridge rhyme there are numerous types, hot and cold.

Grøt, in its many forms is not something a visitor to Norway is likely to come across if staying at a hotel. It is the food of the hearth. Hot porridge for dinner for a Norwegian family is as common as a hamburger. And for the busy family there is instant and even ready made porridge.

Hot porridges are made from oats, wheat, barley, rye, and rice. They are usually eaten for an evening meal, garnished with butter and sugar. Cold porridges or puddings are eaten for dessert, served together with a custard sauce or a fruit sauce. Left over porridge is used to make waffles or pancakes and can even be fried.

Until the arrival of pizza and taco to Norway it was common to have hot rice porridge for the evening Saturday meal. That together with an orange and a glass of saft (a fruit drink). The left over rice pudding would be mixed with whipping cream and served the next day for dessert.

Special porridges were and are made for special times. A woman who has just given birth is given a extra rich porridge, Midsummer's Eve it is common to eat a sour cream porridge. At Christmas a almond is placed in the pot of rice porridge and who ever finds it in their bowl wins a prize-usually a marzipan pig. And the lucky person who won the pig might say, to express his satisfaction, that he was in the middle of a butter island. That is to say in the middle of the hot porridge's melting butter.

Recipes:

HOT PORRIDGE

o Sour Cream Porridge [posted above by DustBunny]
o Hot Rice Porridge
o Barley Grain Porridge
o Ground Whole Wheat Porridge

COLD PORRIDGE

o Cold Fruit Pudding
o Quick Custard Sauce
o Cold Rice Porridge Cream
o Rice Porridge Pancakes


HOT PORRIDGE

Hot Rice Porridge
(4 portions)
2dl polished round grained rice
4dl water
1 liter milk
1/4 tsp. salt

Bring the water to a boil, add salt and rice. Cook over a low heat for approximately 10 minutes till the water is nearly absorbed. Add the milk.

Simmer the porridge over a low heat for approximately 45 minutes. If the porridge is too thick add a more water or milk. Serve with a clot of butter, sugar and cinnamon.


Barley Grain Porridge
250g whole grain Barley
Water
1 1/2 liter milk

Soak the barley in water overnight. Strain.

Bring the grain and 1 liter of water to a boil. Simmer over low heat till the water is nearly absorbed. Add the milk and cook over a low heat until thickened and the grains are soft.

Cooking time approximately 2 1/2 hours. Serve with butter, sugar, cinnamon.


Ground Whole Wheat Porridge
2 1/2 dl ground whole wheat flour
1 liter water or milk
1/2 tsp. salt

Mix the flour and liquid together in a cooking pot over medium heat. Stir until it comes to a boil. Lower heat and continue cooking for 3-6 minutes. Stirring now and then. Add salt.

Serve with any of the following, sugar, milk, applesauce, chopped nuts, bananas etc.


COLD PORRIDGE

Cold Fruit Pudding
4 dl fruit (one type or a mixture of fruits)
5 dl water
3/4 dl sugar
2 1/2 Tlb potato starch(flour)
1/2 dl cold water

Bring the water to a boil. Add the fruits and cook until soft. Add sugar.

In a separate container mix the cold water and the potato starch together. Remove the fruit from the heat. Add the potato starch mixture, mix well and return to the heat. Bring to a quick boil, remove from the heat.

Cool the porridge before placing in another bowl. Sprinkle a little sugar on top to prevent a skin from forming. Serve with milk or a custard sauce.

Quick Custard Sauce
4 dl milk
2 Tlb potato starch
1 Tlb sugar

Mix all the ingredients in a pot. Bring the mixture to a near boil while stirring until it thickens. Cool.


Cold Rice Porridge Cream
Cold left over rice porridge or 1/4 of the recipe for rice porridge
1 cup whipping cream

Beat the cream until stiff. Fold in the cold rice porridge. Serve with a fruit sauce.


Rice Porridge Pancakes
5 dl rice porridge
1/2 dl milk if needed
2 Tlb sugar
1 dl flour
1/2 tsp. cinnamon or cardamom
2 eggs
butter/margarine for frying

If the porridge is stiff mix with milk. Add the remaining ingredients. Fry like pancakes. Turning when brown. Serve with either jam or berries.
stjerneFriday 19th of November 2004 01:08:25 AM
- Lutefisk

Lutefisk (dried cod treated with lye) must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim it's a national disgrace. In years past, the homemaker had to go through the complicated task of treating the dry fish with lye, but now, even in America, frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.

Cooking lutefisk the old fashioned way: Do not cook in aluminum vessels as it will darken the kettle. Use three level tablespoons salt to each quart water. Bring water to boil, add salt and return to boil. Add fish which has been sliced into serving pieces and again return to boil, then remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.

Without adding water: Put the serving pieces of lutefisk in a kettle, season each pound (450 g) of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be "drawn" out. Bring to a boil and remove from heat. Let steep 5 to 10 minutes. Serve at once.

Baking in foil: Heat oven to 400 degrees F (205 degrees C). Skin side down, arrange lutefisk on a sheet of double aluminum foil and season with salt. Wrap foil tightly about fish and place on rack in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once.

Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or bake as desired.

Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favorite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, lefse, or flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.


Peter fra LAThursday 25th of November 2004 02:37:39 PM
Special Cookie Treat -
Fattigmand

As known as Fattigmann, Fattigmandbakkelse, Futtiman, Fattigmanskakor and Poor Men these are crispy delicate deep-fried cookies. A Fattigmand cutter may be used to cut these out but a knife or pastry wheel works just as well.

type: rolled
make: 4 dozen

3 egg yolks
3 tablespoons whipping cream
1 teaspoon brandy or vanilla
3 tablespoons granulated sugar
1-1/2 cups all-purpose flour
vegetable oil for deep-frying
powdered sugar

In a large bowl, beat eggs, whipping cream, and brandy or vanilla until blended.
Beat in sugar.
Gradually add flour, making a stiff dough.
On a lightly floured surface, roll out half of the dough, 1/16" thick.
Cut dough into 4" x 2" diamonds.
Cut a slit, lengthwise, in center of each diamond.
Pull one end through the slit to make a "twist" or "bow" out of the dough.
Heat oil to 375°F in a deep pan.
Fry twists about 2 minutes on each side or until golden brown.
Drain on paper towel s.
When cool, dust with powdered sugar.



Krumkaker

A krumkaker iron is used to make these delicate cone-shaped wafers. The cardamom-flavored wafers are fill with whipped cream and toped with berries, jam, or chocolate.

type: drop
makes: 25

1 cup granulated sugar
2 eggs
1/2 cup butter, melted
2/3 cup milk
1 teaspoon ground cardamom
1/4 teaspoon ginger
1-1/3 cup all-purpose flour
water, if necessary
whipping cream, whipped
berries, jam, or chocolate

Beat sugar, eggs, and butter.
Beat in milk until batter is smooth.
Add cardamom.
Gradually add flour.
Heat krumkaker iron until a drop of water sputters when sprinkled on its surface.
Brush the iron with melted butter or oil.
Place a generous tablespoon of batter in the middle of the iron.
Close iron.
Bake about 1 minute on each side over medium heat until golden brown.
Remove cake with the fork or the tip of a knife and immediately roll up into cone or cylinder.
Cool on a wire rack.
When ready to serve fill with whipped cream and top with berries, jam, or chocolate.


Not good at making cookies? These are the secrets:

o Always read the entire recipe first.

o Ingredients should be at room temperature unless otherwise stated.

o Once flour has been added to the batter, mix until just combined. Over mixing will develop the gluten in the flour producing harder cookies.

o Egg whites should be free of any yolk. Beat at room temperature to insure good volume. Equipment needs to be clean and free from grease.

o When measuring honey, molasses, or corn syrup, lightly grease the measuring cup. This will allow the liquid to come out quickly and easily.

o When deep-frying, only fry a few cookies at a time. Too many cookies will drop the temperature of the oil producing cookies that are oily.

o When deep-frying always use a flavorless oil not olive oil so the oil does not impart any flavor to the cookie.

o I often suggest rolling cookies between two pieces of wax paper. This is because extra flour often makes cookies dry. In addition, it is less frustrating because you don't have to peel the dough off of the rolling pin or the pastry board. To make it easier to lift the cookies off the wax paper, peel away one layer of waxed paper, then put it back on, turn dough over and peel off second layer. You may have to flour the wax paper for really sticky dough.

o When rolling, roll from the center out, turn slightly, and then roll from the center out again. This method will allow more uniformity in the thickness of the dough.

o Always leave enough room all around the cookies on the cookie sheet to allow the heat to flow freely and cook cookies evenly.

o Let cookie sheet cool before placing on new cookies. This will keep the cookie from spreading too much.

o Use light colored baking sheets; darker sheets will make darker cookies.

o Place cookie sheet in the center of the oven. It is always best to bake one sheet at a time.

o The cookie recipes will vary in the amount they make depending on the size of your cookies.

o Store cookies in an airtight container once they are completely cooled (unless specified differently). Store different types of cookies separately. Crisp cookies will absorb the moisture from soft cookies; mild cookies will pick up the flavor from spicy cookies. Most cookies will keep for 2 weeks but taste best when first baked. Cookies topped or filled with chocolate, cream cheese, or whipping filling should always be refrigerated.
Peter fra LAThursday 03rd of February 2005 09:38:31 AM
Pork Rib Roast with Cloves -
Ribbe, as the traditional Christmas supper is called in Norwegian, has a special position in Norway, something almost as sacred as the Thanksgiving turkey in America. Almost everyone I know eats pork rib roast, and for them a Christmas without it would be unthinkable. Serves 6.

One 4-pound pork rib roast, with rind and fat, bones cut at 3-inch intervals (have the butcher do this)
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 oranges
2 tablespoons chopped fresh sage
A handful of whole cloves
2 pounds russe potatoes, quartered
1 pound onions, quartered

1. Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares. With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves.) Rub the meat with the salt and pepper.

2. Place the meat in a baking dish. Cut 1 orange in half and squeeze the juice over the meat. Slice another orange and place the slices under and over the meat. Cover and refrigerate for 1 to 2 days, turning three or four times.

3. Preheat the oven to 400°F.

4. Discard the orange and place the meat fat side down in a roasting pan.

5. Insert the sage between the cut ribs. Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat. Cut the orange halves into smaller pieces and place them under the meat. Insert a clove in each of the slits in the fat.

6. Cover the roast with foil. Place the roasting pan in the middle of the oven and roast for 45 minutes. Remove from the oven and reduce the temperature to 350°F. Remove the foil Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat. Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.

7. Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven proiler, you could use it, but be very careful that you don't burn the roastIt is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F. The crackling will be superb if it looks as if the irnd is boiling and the fatty squares have started to separate. Remove and alloq to cool slightly.

8. Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
Peter fra LAThursday 03rd of February 2005 09:55:28 AM
Scandinavian Crown Roast -
Serves 8

1 crown roast of lamb (16 ribs)
1 lb. ground lamb
1 cup minced green onion
1-1 1/2 cups sliced mushrooms
2 tablespoons Extra Virgin Oil
1 cup grated carrot
1 minced clove garlic
1/4 teaspoon (each) crushed bay leaf, marjoram and coarsely ground pepper
1 teaspoon salt
2 cups cooked rice
1-1/2 cups shredded Jarlsberg cheese
1/2 cup toasted sliced almonds
2 tablespoons sherry

Preheat oven to 325 degrees. Cover top of ribs with foil to prevent burning. Place roast on rack in a shallow roasting pan and season with salt and pepper. In skillet, brown the ground lamb in oil, stirring to break into bits. Add mushrooms, onion and garlic. Cook for several minutes, stirring often. Remove from heat. Blend in the remaining ingredients.

Roast lamb for 1 hour 45 minutes for medium roast (internal temperature about 165 degrees) or 2 hours 15 minutes for well done (180 degrees), basting occasionally. To serve, transfer to platter. Reheat rice mixture and mound in center of crown. Garnish with assorted fresh vegetable morsels, if desired.
Peter fra LAThursday 03rd of February 2005 10:10:36 AM
Jarlsberg Cheese -
A main export product, Jarlsberg is now sold in more than 32,000 supermarkets throughout the United States. These shops handle more than 9,000 tons of Jarlsberg per year.

Another reason for the increase in sales is that the low-price food chain Costco had started featuring Jarlsberg more prominently in its stores.

Finger food and canapés are usually served at the start of a meal and should be accompanied by light, fresh wines. Often the aperitif will be a dry, sparkling wine, such as Champagne, Cremant or Cava.

Try these six canapés the next time you have a party. All of the recipes require 400 grams each of Jarlsberg in addition to the other ingredients.

Use canapé sticks to hold the pieces together — it makes them easier to eat.

Jarlsberg and caramelized kumquats
Caramelized kumquats:
500 g kumquats
200 g sugar
1 cup water

Bring the kumquats to a boil 6-7 times with fresh water every time. Lightly caramelize the sugar, and add the water and the kumquats. Boil down to a syrup and let it cool off.
Cut the Jarlsberg to canapé size, and place half a caramelized kumquat on top.

Jarlsberg and marinated figs
Marinated figs:
10 figs
2 cups port wine
2 cups red wine
2 cups sugar

Cut the figs in fours. Bring the port, red wine and sugar to a boil in a saucepan. Add the figs. Simmer over low heat for a few minutes. Remove the figs and reduce the liquid to a
syrup. Pour the syrup over the figs and store in a glass jar. Cut the Jarlsberg to canapé size. Place a quarter of a marinated fig on top.

Jarlsberg and tapenade
Tapenade:
250 g black olives without stones
1 Tbs capers
1 Tbs chopped sardines or anchovies
2 cloves garlic

Cut to canapé size. Mix the tapenade ingredients together and spread the mixture over the Jarlsberg.

Jarlsberg and pistachios
200 g pistachios
50 g honey

Cut the Jarlsberg into long strips. Finely chop the pistachios. Dip the cheese in melted honey and then roll in pistachios until covered. Cut to canapé size.

Jarlsberg and Parma ham
100 g Parma ham
25 g rocket lettuce

Cut the Jarlsberg to canapé size. Roll the rocket lettuce and parma ham around the pieces.

Jarlsberg with tomato and basil
10 cherry tomatoes
20 basil leaves

Cut the Jarlsberg to canapé size and place half a cherry tomato and a basil leaf on top.
Peter fra LAThursday 03rd of February 2005 10:19:21 AM
Gravlaks wrapped in lefse with sweet mustard sauce -
Since making a good gravlaks takes several days, it is a good idea to make a big portion. This recipe calls for one large salmon, enough for about 20 people if used as an appetizer.

Gravlaks

2 3lb. fillets
2 cups finely chopped fresh dill
2/3 cup salt
1 cup sugar
3 Tbsp. Aquavit (optional)

Sweet mustard sauce with red onions

6 Tbsp. sweet grainy mustard
3 Tbsp. dijon mustard
2 Tbsp. sugar
1 cup vegetable oil
3 Tbsp. finely chopped dill
2 Tbsp. honey
1 Tbsp. brine from the gravlaks pan

1. Rinse the fillets in cold water and pat them dry with a paper towel.
2. Combine the salt and sugar and rub the mix on the fleshy side of the fillets.
3. Place one fillet skin side down in a deep dish. Sprinkle over the dill and Aquavit and place the other fillet, flesh side down, on top.
4. Cover with plastic wrap and put a plate on top. Place a heavy object, approximately. 5 lbs., on top of the plate. Leave the salmon in room temperrature for an hour and then place in the refrigerator for 3-4 days.
5. Turn the fish every day and baste with the brine that accumulates. Before you serve the fish, make sure to remove the brine and the dill. Place a fillet on a cutting board and make thin slices with a carving knife. Cut the rest of the fish into sizes of your choosing and place in the freezer after wrapping them in plastic foil.
6. To prepare the sauce, mix all the ingredients together and stir well until they form a firm, thick sauce. Add salt and pepper to taste.
7. To assemble the fish, you need lefse. If you can’t find it or bake it, it is perfectly acceptable to use a fresh potato tortilla.
8. Spread the sauce over the lefse and cover 3/4 of it with thinly sliced gravlaks.
9. Roll the lefse as tight as possible. Leave for two hours to three days in the refrigerator.
10. Cut the roll into pieces of about 2 inches. Serve with the rest of the sauce.
Peter fra LAThursday 03rd of February 2005 10:29:45 AM
Oven-baked Norwegian Bacalao -
Norwegians prefer to eat their cod as fresh as possible. Nothing tastes quite like a piece of cooked cod straight
from the ocean, served only with melted butter and new potatoes. In the old days, however, people were more familiar with dried varieties such as clipfish and stockfish.

Stockfish is cod that has been hung on poles and dried in the wind. Traders have for centuries taken the dried fish down to Euope in order to trade it for rare commodities such
as wheat, wine and honey. Nowadays, it is most commonly used as the raw material for lutefisk -- a popular dish especially around Christmas both in Norway and in some communities in the United States.

Clipfish -- klippfisk in Norwegian -- has been salted and dried. The traditional method of making clipfish was to lay the fish out on bare rocks in the dry summer weather. The
name klippfisk stems from the Norwegian word klippe, which means “rock.”

Today the process takes place in modern,thermostat-regulated drying rooms.

Clipfish is exported in big quanta to several countries, the most important being Spain, Portugal and Brazil, where it serves as the foundation for that all-important dish, bacalao.

On average, each Portuguese consumes 10 kilograms of bacalao every year.

In a speech to Portugal’s President Jorge Sampaio during his state visit to Oslo in February, Crown Prince Haakon noted that the fish provided a link between the two countries.
“We are proud of the fact that your national dish is based on a Norwegian product,” he said.

He added that that it was paradoxical how Norwegians have to travel all the way to Portugal to learn about bacalao.

The traditional Norwegian way of eating clipfish was simply to steam it and serve it with potatoes, just as if it was a piece of fresh cod.

Over the last century, dried fish has lost its important place on the Norwegian dinner plate. An abundance of fresh, relatively affordable fish has rendered the dried variety
a curiosity, something from the past.

Slowly, however, Norwegians are taking knowledge from the southern method of preparing bacalao. The dish is becoming
trendy again.

But how does one start with a piece of dried fish and turn it into a delicious, tasty meal?

The most important thing to do before preparing this dish is to soak the fish properly and for a long enough period of time. The best way, is to follow the description on the package.

In the recipe below, salty clipfish is combined with the sweet taste of rutabaga. The combination makes the fish more
delicate while it retains its rustic and original
flavor. The fish also works very well on the barbeque in summer.

Oven-baked Norwegian Bacalao served on a bed of rutabaga puree with capers and olive salsa.

Serves 4

Bacalao, (salted and dried Norwegian codfish)
1 lb dried clipfish, preferably loin (the main part of the fish)

Capers and Olive salsa
1 shallot onion, finely chopped
20 black Kalamatra olives, finely chopped
4 tbsp Extra Virgin olive oil
1 tbsp Capers
1 tbsp Balsamic vinegear
4 grape tomatoes, each sliced in 4 pieces
1 tbsp chives, finely chopped.

Rutabaga puree
14 oz rutabaga, peeled and cubed
¼ cup heavy whipping cream
2 oz butter
Salt and pepper to taste

Lemon foam
¼ cup skim milk
Grated peel of one lemon

1. Soak the clipfish in cold water for at least 3 days. Change the water once. Cut it into 4 pieces. Grease a baking sheet with olive oil.
2. Prepare each ingredient in small cups, then mix all together, stir well with spoon. This sauce can be kept for five days in the refrigerator.
3. Peel the rutabaga, cut in cubes. Add water to cover. Boil until tender over medium heat.
4. Drain the water, mash the rutabaga with a masher, whisk or a handheld blender. When purèed, add the cream and butter and bring to boil. Add salt and pepper to taste. Cover with a lid or wrap in plastic film and keep hot.
5. Bring the skim milk to boil, add the grated lemon peel, beat. The foam is to be used for decorating the plate.
6. Bake the clipfish loins in a preheated oven at 395 degrees F for approximately 7 minutes. As a general rule it is better to stop cooking the fish 1 minute before you think it’s done than to overcook – that way you will avoid dry fish loins.
7. Put the rutabaga puree in the middle of the plate and place the ovenbaked bacalao on top of your rutabaga. Place the salsa around in a circle, sprinkle the lemon foam around.
stjerneSaturday 19th of February 2005 06:51:35 AM
- Smultringer

NGREDIENSER:

3 egg
250 gram sukker
5 dl seterrømme
1,5 dl melk
4 ts hornsalt
2 ts kardemomme
750 gram hvetemel

SÅNN GJØR DU:

Fremgangsmåte: Visp egg og sukker til eggedosis. Visp rømmen og bland alt forsiktig sammen. La deigen stå på en kjølig plass til neste dag.
Kjevle ut 1 cm tykke leiver, og stikk ut smultringene. Stekes i smult.

Note: This recipe is in Norwegian Measurements.

The closest thing we have to seterømme in the US is whipping cream.

1 dl equals one fifth of a litre in US measurements.

Coat smultringer in powdered sugar or cane sugar whichever you prefer.
PetrSunday 19th of June 2005 09:06:50 PM
- Lots of nice recipies here :D It's true the thing about klippfisk too, it's common to feed the dogs with it.

About the fårikål: Fårikål is the reason why I always look forward to the end of summer, nothing beats it, and the more times you cook it the better it gets (when you make it rememer that it should last for several days). We(me and my family) are always serving it with "tyt"(partridgeberry-jam) in addition to the potatoes (or "tedesn" as I say).