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…)
Tag: dairy
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‘Glitre’ kringle
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Pinnekjøtt Macaroni and Cheese and Winter Slaw
Pinnekjøtt (cured lamb ribs) will be served on many tables this Christmas and New Year’s Eve. When all have had their fair share – belly’s content and smiles abounding – there might even be a couple ribs leftover. And this is when it’s fun to get creative and come up with new ways to serve the leftovers. For me, a family favorite – and indulgent one at that – is homemade macaroni and cheese. Cheesy and creamy, simple and versatile – the perfect balance of pasta and cheese.I’ve had this idea brewing in my head since last year – combining these two traditional meals into one glorious hot casserole of macaroni, cheese, and shredded pinnekjøtt. While this recipe is about bringing two traditional dishes together, and may even appear a bit un-Norwegian, macaroni has been a Norwegian favorite for quite some time. (more…)
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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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Smultringer (Norwegian Doughnuts) Served with a Simple Apple Glaze
Smultringer is considered one of the seven Norwegian Christmas cookies (syv slag), with very interesting origins. Before smultringer, Norwegians were making similar-looking fried cakes called hjortetakk out of horn salt (ammonium bicarbonate) or what was earlier referred to as hjortetakksalt. It’s suspected that hjortetakk came to Norway from Germany, as there are German recipes for them tracing back to the 1700s. (more…) -
Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish
This is the second part of my three-part series of autumn dishes featuring Rutabaga
Rutabaga (aka kålrot, kålrabi, swede) is one of those vegetables that can easily be overlooked, but has long been used in Norwegian and Scandinavian cooking. It takes on a whole other flavor and quality when cooked and this cheesy rutabaga bake merely affirms just how amazing rutabaga is.
In case you missed it, the first recipe featured was Flourless Rutabaga Roulade with Cardamom Cream. This time around, I wanted a savory take on rutabaga. When combined with cheese, bread, and beer, it makes for one incredibly rich and delicious comfort dish. To round it off, I pair it with vinegary spinach leaves and top it with toasted brown mustard seeds and some grated horseradish. (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…)