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food of norway - karamellpudding / caramel pudding December 25 2012, 0 Comments

Every Tuesday at 10 a.m. for six weeks over the holidays, KATE's Kitchen at KATE Radio (1450 AM) shared one of my Norwegian recipes. You can find them all here:

vafler / waffles
fiskesuppe / fish soup
kari lefse
sveler / pancakes
risengrynsgrøt / rice porridge
riskrem / rice cream

Here is today's recipe, karamellpudding / caramel pudding. It's a great Norwegian dessert for the holidays or anytime. Thanks to Amy and Darrel at KATE Radio!

Ønsker alle en riktig God Jul og et Godt Nytt År!

Merry Christmas and Happy New Year!


Karamellpudding (Caramel pudding)
from Marie Gjendem's kitchen in Norway

Ingredients
3/4 cup sugar
2 1/2 cups milk
1 cup heavy cream
4 tablespoons sugar
1 1/2 teaspoon vanilla sugar (or use 1/4 teaspoon vanilla extract)
6 eggs, lightly beaten
whipped cream (heavy cream + 1 tablespoon sugar)
 
Brown the sugar in a skillet. When the sugar melts and is brown, pour it into a 4-inch by 12-inch pan. Turn the pan so the melted sugar coats all the edges. Be very careful! The sugar will be very hot.
 
Mix the milk, cream, sugar and vanilla sugar in a pot and heat to boiling, then let cool. Lightly beat the eggs and add to the mixture. Strain the whole mixture and pour into pan.
 
Bake in a water bath at 250° for 1 1/2 to 2 hours. To avoid bubbles in the pudding, do not let the water boil. Let cool for a day. Loosen the pudding from the edges of the pan and turn over onto a serving dish. Serve with whipped cream.




food of norway - riskrem / rice cream dessert recipe December 25 2012, 0 Comments

Riskrem med bringebær saus (Rice cream with raspberry sauce)
by Becky Gjendem

Ingredients
leftover rice porridge (see recipe for Risengrynsgrøt / Rice porridge)
1 cup whipping cream
1 tablespoon vanilla sugar (or 1 tablespoon gran. sugar + 1/4 teaspoon vanilla extract)
 
Whip the cream and sugar.

Then mix into the porridge. 


Serve with raspberry sauce.
 
Bringebær saus (Raspberry sauce)
 
Ingredients
1 cup raspberry concentrate
1 1/2 cup water
2 tablespoons cornstarch
1 teaspoon sugar


 
Mix the raspberry concentrate, water and cornstarch in a pan. Cook over medium heat until it boils and thickens slightly, stirring constantly. Remove from heat. Sprinkle sugar on top to avoid a skin from forming. Let cool and then keep in the refrigerator.

 


PHOTO COURTESY OF RIGMOR BYTTINGSVIK

food of norway - risengrynsgrøt / rice porridge recipe December 25 2012, 0 Comments

Risengrynsgrøt (rice porridge)
by Becky Gjendem

Every Tuesday at 10 a.m. for six weeks over the holidays, KATE's Kitchen at KATE Radio (1450 AM) shared one of my Norwegian recipes. This is last week's recipe, which I am finally posting today, because I needed photos of the riskrem (part 2 of this recipe). We made our own risengrynsgrøt and riskrem (rice cream dessert) on Christmas Eve here in Iowa. My sister-in-law in Norway also sent me a photo of the riskrem she made.

Wishing you all a merry Christmas!

Ingredients
2 cups medium- or short-grain enriched rice
3 cups water
5 cups milk
1/2 teaspoon salt (NOTE: Omit salt if you plan to use some of this for riskrem!)
butter
sugar
cinnamon

Put rice in a pot and cover with water.


 
Bring water to boil over high heat. Stir frequently so rice doesn't stick.


 
Reduce to medium-high heat and add some of the milk. Continue to stir and add milk for about 30 minutes until done. Before serving, add 1 teaspoon salt and stir through.


 
If this is Christmas Eve porridge, place one shelled almond in the porridge. Whoever finds the almond wins a prize ... usually, it's a julegris or marzipan pig, but it could be anything from a lottery ticket to a candy bar.
 
Serve on a plate, add two pats of butter and sprinkle with sugar and cinnamon to taste. Serve with a glass of milk and enjoy!


 
If you plan to save some for riskrem (rice cream dessert), double the batch and omit the salt. Save the leftover cooked rice porridge in the refrigerator until ready to make this delicious Norwegian dessert. (See blog for riskrem recipe.)


food of norway - kari lefse recipe December 04 2012, 0 Comments

One traditional food of Norway is lefse - a type of flatbread. Dozens of kinds of lefse are made in Norway. I saw a cooler in a store this summer in Norway, and it was full of lefse for sale. Out of nine kinds of lefse in the cooler, only one was potato lefse (it’s the last one on the second page … POTETLEFSE).


This recipe is for a flour lefse (not potato lefse), and it’s sweet … more of a dessert or a “coffee food” that you have with evening coffee. It calls for a couple of ingredients that come directly from Norway: hornsalt (or baker’s ammonia) and Prim, which is a Norwegian brown cheese, a blend of goat's milk and cow's milk that is carmelized and made spreadable. You can substitute the hornsalt with baking soda. There’s no substitute for Prim, but you can omit it from the lefse recipe.

Kari lefse
from Marie Gjendem's kitchen in Norway

Ingredients
6 1/2 cups flour
1 1/4 cups butter, room temperature
1 liter plain kefir
1 cup sugar
3/4 cup sour cream
2 tablespoons hornsalt

Crumble the butter into the flour by hand. Add other ingredients and work into a dough in the mixer. Put dough in a buttered bowl, cover tightly with plastic and keep in the refrigerator overnight.
 
Work half the dough into a roll and slice off about 12 chunks to work with. Roll each one out thin. When that's done, go over once with a textured wooden roller. Then grill them quickly on a hot lefse grill. Cover with tea towels while you're making the others so they don't dry out. Makes about 24.

Filling
4 cups sugar
2 300-gram boxes prim
5 cups sour cream
3 1/4 cups butter

Note: All the ingredients for the filling should be room temperature!

Mix all the filling ingredients -- except the sour cream -- in the mixer. Whip until soft and fluffy. Add the sour cream last by hand and mix in gently with a spatula.
 
Take 1 lefse round that has cooled (if it's still hot, the filling will melt on it). Spread the filling on the whole round.

Then fold in both sides over once.


Then fold them over again.


It will look like a big burrito.

Serve some right away and put the rest in the freezer. It should keep for several weeks to a month. For the lefse kept in the freezer, remove it 20 to 30 minutes before serving, and let it sit for 10 to 15 minutes. Then slice with a pizza slicer. You can get 6 to 10 slices per round, depending on how thick you make the slices.



fiskesuppe / fish soup recipe November 27 2012, 1 Comment

Every Tuesday at 10 a.m., from now until Christmas, KATE's Kitchen at KATE Radio (1450 AM) will share one of my Norwegian recipes. Last week, they shared my recipe for waffles, known in Norway as vafle. Today, it's fiskesuppe / fish soup. If you're not in the area, you can listen online.

Growing up mostly in the Midwest, I never knew much about eating fish, except that it usually came in breaded sticks from the freezer. When I married a Norwegian (who ate fish almost every day when he was growing up), I couldn’t help but learn more about eating fish.

These days, whenever we visit Norway, we eat a lot more fish than we usually do. My children like to go out on my father-in-law's boat and catch fish that we have for dinner — boiled fresh and served up on freshly baked bread — then in fish pudding the next day and maybe fish soup the next day.

My absolute favorite fish dish is my mother-in-law’s fish soup. I tell my son that he liked his bestemor’s fish soup before he was even born. We were visiting Norway during the summer I was pregnant with him. When I ate Bestemor’s fish soup, he kicked like crazy. He still loves fish soup!

If you ever want to try the best fish soup recipe ever, here it is.


Fiskesuppe / Fish soup from Marie Gjendem

Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
bottle of wine
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche (see recipe below)
2 cups shrimp
1 tablespoon fresh dill, minced
Salt
Pepper

Note about crème fraîche: It's a soured cream that originated in France. While it's found in almost any grocery store in Norway, it's more of a specialty product in the United States. You could order it online, but I've found a much less expensive option: I make my own. Here's how.

Crème fraîche

Ingredients
1-1/2 cups whipping cream
3 tablespoons buttermilk

Combine 1 1/2 cups whipping cream and 3 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from eight to 24 hours or until very thick. Stir well before covering, and refrigerate up to 10 days. (Source: Food Lover’s Companion by Sharon Tyler Herbst, 1995.)

Now, back to the fish soup recipe.

Put fish in water and 1 teaspoon salt. Heat just until boiling and remove from heat.


With a slotted spoon, remove the fish from the water and cut into small pieces.


Open a bottle of wine and pour yourself a glass.


Remove fish residue from water with a small strainer or spoon.


Melt 2 tablespoon butter in bottom of a pot.


Add carrots and leeks and warm through.


Sprinkle flour over vegetables, then add fish broth. Heat to boiling.


Stir in crème fraîche.


Place fish in soup with slotted spoon. Heat to boiling, then add shrimp and dill. Salt and pepper to taste.


Vær så god! ~ Bon appétit! ~ Dig in!


Tune in next Tuesday to see what's next!