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

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

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)
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.



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!

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!)

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.)

vafler / recipe for waffles November 20 2012, 0 Comments

Vafler (waffles)
from my mother-in-law's kitchen in Norway

2 eggs
1/3 cup sugar
2 ¼ cups milk
¼ cup butter, melted and cooled
1 teaspoon baking powder
2 cups flour
Whip eggs and sugar. Add the rest of the ingredients. Chill in refrigerator overnight. Serve with butter and jam or sour cream and jam / berries or sliced brunost (brown cheese). This makes about 10 discs with the heart-shaped waffle iron.

brown cheese and svele - a norwegian recipe September 11 2012, 3 Comments

I spent Saturday in Northwood for Founders Day, making svele on my lefse grill. Svele is a Norwegian pancake, spread with butter, topped with brown cheese, folded in half and eaten like a taco. I use Ski Queen gjetost, which is made by Tine in Norway and distributed in North America by its U.S. importer, Norseland, Inc. It is called goat cheese (gjetost), but it is actually a blend of goat's and cow's milk.

Locally, I get Ski Queen gjetost at Bill's Family Foods here in Forest City.

Many people asked for my svele recipe. I promised to send it to anyone who sent me an email, and I'll share it here. I get almost all of my Norwegian recipes from my wonderful mother-in-law, Marie. Enjoy!

a little bit of norway in iowa
becky gjendem

Svele (Norwegian pancakes)
By Marie Gjendem

4 ¼ cups kefir
3 eggs
1 cup sugar
4 cups flour
2 teaspoons natron
1 teaspoon baking powder
¼ cup butter, melted and cooled

Whisk eggs and sugar. Add the rest; stir together. Let mixture stand at least 10 minutes. Bake on hot griddle. Spread with butter and sugar mixture or serve with butter topped with brown cheese. Makes about 25.