Påske (Easter) is only a few weeks away and Norwegians are undoubtedly preparing for the days preluding påske and the days following. Påske is one of the biggest holidays in Norway – a full week off from work and school and whatever else occupies one’s time. Setting the religious aspects of the holiday aside, there are certain elements that need to be present in order for it to be a truly Norwegian påske. Two of these elements are oranges and chocolate. (more…)
Category: Baked
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Whole Wheat, Dark Chocolate and Candied Orange Peel Braided-Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)
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Cinnamon Cake Bread (Kanelkakebrød)
Winter came with a fierceness this year, unlike last year’s somewhat bleak and disappointing season where pockets of snow and slush lay strewn about fields of brown. This winter had other ideas. Grandeur ideas. A plush blanket of white snow, covered with another blanket, and another, and yet another. In some places, the snow towers so high that when I peer out my window I can only see the skyline. (more…) -
‘Glitre’ kringle
In the bright of the day, looking toward the bay, the water sparkles as the sun’s rays reflect off the waves with an intense luster creating an almost magical atmosphere. This reoccurring picture and likening to glitter is what gave inspiration for the name of a farm in Rollag three generations ago. It would, in recent times, be the inspiration behind the name of the baked good so loved and so often served at this farm, by the hands of Maj-Lis. (more…) -
Knekk-Kaker
One of the great things about holiday baking is that everyone has their own traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each recipe with a history and a story.While sitting around a table with friends a few weeks back our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off the season by making large batches of lefse. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake), and krumkaker (wafer cookies), to name a few. One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas cookies) is knekk-kaker. (more…)
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Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)
This is the third and final part of my three-part series of autumn dishes featuring Rutabaga
When you have something as forgiving and simple to make as knekkebrød (crisp bread), it’s easy to experiment with different flavors and use up what you have lying around the house. I was looking for a new type of crisp bread to serve guests this autumn – something versatile, and something that leaves an intriguing taste. With all the leftover rutabaga puree I had from the Flourless Rutabaga Roulade, I knew I had to incorporate it.
Enter in Rutabaga Crisp Breads. (more…)
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Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)
This is the first part of my three-part series of autumn dishes featuring rutabaga.
For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)