Berry season is nearing its end for the year as the tips of the trees give way to yellow, orange and red hues. Cooler days and the welcome of autumn bring a shift in the kitchen from light fare to more hearty and warm dishes. With more than my fair share of wild berries resting on my countertop, my thoughts are immediately filled with dreams of baked goods and their aroma sifting from the kitchen. Berries paired with dough. Their sweetness nestled in a blanket of creamy cheese surrounded by a hazelnut crust and drizzled with local honey. Just large enough to be handheld, cut into little servings and shared among friends.
Category: Ingredients
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Savory Berry Tartlets (Bærpai)
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Chanterelle & Goat Cheese Skillet (Kantareller og Geitost)
The forest is full of gold this time of year. Skogens gull. The time of year when mushrooms can be found by anyone desiring to look. And the mushrooms seemingly worth their weight in gold are the chanterelles (kantareller). With their bright, golden hue and curved caps, they are easily identifiable and almost give themselves away against the green, mossy forest bed.
Last week, we went on a sopptur, or mushroom hunt, to find these delicacies that grow all over this mountainous region. These hunts are one of life’s little pleasures and Norwegians view this time as a great way to combine fresh air, exercise and a good meal following a successful pick. This was our first hunt. The first of many to come. As we came along the path, not far from where we parked our car, we spotted the first chanterelle. My son had the honor of the first pick and quickly took to becoming one of the best chanterelle spotters and pickers around. We felt like we had hit gold that day. After an hour, we had filled all of our containers to the brim and even came across the biggest spoil right before returning home. Even without the copious amounts of chanterelles the evening still would have been a success as we laughed, chatted, snacked on wild blueberries and took in the serenity of the babbling brook as the sun’s rays shone through the elegant branches of the trees.
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Roasted Strawberry & Lemon Ice Cream (Jordbœr Iskrem)
This summer has been filled with celebrations and wonderful gatherings. My parents celebrated their 40th wedding anniversary, my husband and sister both turned 35, I had a birthday, my husband’s parents had birthdays, and my niece turned a whopping 3 years old. Best of all, my niece celebrated her birthday here in Norway with us. And on top of all the gaiety from the local festivals and visits from friends and family, including trips around western and southern Norway, North Wild Kitchen became a finalist in the Saveur magazine Blog Awards 2016 for Best New Voice. And my recipe for rommegrøt ice cream was named This Year’s Hit by Tine rømme-partner. It’s been quite a summer, to say the least.
And while I had planned on posting this recipe this week anyway, it seems more pertinent now following so many celebratory moments. But then again, that’s what this recipe is all about. It’s jovial.
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Kari’s Ostekake (Cheesecake)
My mother-in-law, Kari, makes one of the best cheesecakes (ostekaker) around. It’s her most requested dessert, and I, of course, was incredibly pleased when she shared with me the recipe on one of her latest visits so I could share it with you. It’s a fluffy and light variation on what can be quite a heavy dessert. Her recipe has a subtle touch of lemon and the base has a buttery, sweet and salty taste that literally melts in the mouth. It’s a variation that I have never come across before, being more accustomed to the American style of cheesecake. Yet, this is the genius of a recipe when it spans across countries and cultures and time. The ingredients are tweaked. The taste becomes accustomed. And the style is in the eye of the beholder. Variation. The spice of life. And what a sweet spice this is. -
Viking Plankefisk and Rugbrød (Plank Fish and Rye Bread)
The woods, blending well into the deep valley, are welcoming on this day. Edged against the great river, a short distance from the main road, and yet well hidden, lies the Medieval Forest. An emerging area dedicated to the preservation of history, culture, and traditional skills. A way to step back into time, learn authentic crafting and become more aware of nature and personal strength. It is here that I meet up with Kjell and Maj-Lis for a glimpse inside the eating habits of the Vikings. The husband and wife team are passionate about their country’s history and the area of Numedal. Every year, during July, they, and other enthusiasts, put on a week-long festival featuring local music, courses on textiles, leather, blacksmithing, archery (to name a few) and other festivities centered around the Middle Ages / Viking Age. The week’s festivities held in Stave churches and historical buildings, among other places, create an atmosphere true to Norway’s history for all ages and all types of interests. It’s an opportunity to step back into time – and even ride in a copy of a Viking ship from 850AD.
The valley, known as Numedal, is a glimpse into life during the Middle Ages. A place to experience how Norwegians once lived. Today, Numedal has named itself the Medieval Valley of Norway (Middelalderdalen). They can safely make such a proclamation because within the valley lies the largest remaining collection of houses and buildings older than 1537 AD. In Rollag, Nore og Uvdal municipalities, there are between 50-60 buildings including 4 stave churches, dating back to the 1100s. The predominance of so many medieval buildings still intact may be due, in part, to the wealth local people gained from the extraction of iron. They could then afford such high quality materials and craftsmen to build enduring structures. The valley has also acted as a pathway and crossroads for trading between the east and west for as far back as one could imagine. Knowledge, culture, religious beliefs and other outside influences most likely came through this area because of this important pathway. It also offered locals a way to barter and trade for what they could not produce.
And so here we are today, meeting at a crossroads, to delve into Norway’s past. Kjell starts a fire in-between the stone walls of the hand built oven. The dough has finished rising and a locally-caught trout lies on a wooden plank near the fire pit. We are making a small feast of plankefisk (plank fish) and rugbrød (rye bread with barley grains). Kjell is also showing me a fun way to cook eggs over an open fire. (more…)
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Rømmegrøt Ice Cream
Sankthans, or Midsummer, is a celebration of both folklore and Christianity in Norway and across Scandinavia. An old tradition of celebrating the summer solstice which then blended into a newer tradition of commemorating the birth of John the Baptist. While in Norway the name still reflects the Christian view of the day (St Hans), it is the non-Christian elements, such as the midsummer bonfire, which has held fast over the years. And while less and less Norwegians celebrate this day, it still is seen as a welcome to the arrival of summer.No other dish is regarded quite so heavily with Sankthans than rømmegrøt, a porridge made of sour cream, especially in Northern and Central Norway. In fact, there are three traditional summer holidays, Sankthans (23 & 24 June), Olsok (29 July) and Barsok ( 24 August), which are associated with the serving of rømmegrøt. When friends and family once gathered for these summer feasts, rømmegrøt became the highlight of the menu, for it is possible that during this time the milk was at its best as the cows grazed in the abundance of summer’s grass. Also, the summer weather would most certainly cause fresh milk to curdle, making it convenient to make porridge for large groups when they had plenty. (more…)
