Cloudberries, known as multebær, begin popping up through the moist terrain around mid-summer. They are truly a treasure to find, if you know where to find them or happen to stumble across them.
(more…)Tag: desserts
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Pavlova Cheesecake (Ostekake) with Fresh Berries
In moments of indecisiveness, inspiration can come unexpectedly. Sometimes, it just takes a good friend and a simple conversation to provide a little clarity that sparks an idea. That is how this cake – a combination of pavlova and cheesecake – came to be.
You see, the month of May is prime cake table ´kakebord´ time in Norway. With confirmations, weddings, celebratory parties, and, of course, 17 Mai (Norway’s Constitution Day), there’s no reason not to bake or at least indulge in the dessert conversation. There are traditional cakes, like kvæfjordkake, bløtkake, marzipan cake, kransekake. There are also newer favorites such as pavlova and brownies. One thing for is for sure, whether it’s chocolate, vanilla, meringue, marzipan, simple, extravagant, old or new, the most important thing is the love that is poured out and shared during the occasion and the cake is just a sweet indulgent that adds to memory.
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Kaffegraut (Norwegian Semolina Porridge)
Not long after we moved to Norway, I was served kaffegraut “coffee porridge” at the Rollag Station Kafe in Rollag. It was presented simple enough. A bowl with a thin layer of cinnamon and symmetrically placed raisins on top. What lied beneath the brown layer, though, was unknown to me. I was curious, perhaps even a little skeptical being that it was porridge and all. But one bite in and my slightly tensed shoulders relaxed. My eyes widened as my thoughts began to process what I had just encountered, and I couldn’t help but smile as I took in the smooth textures and subtle buttery and sweet flavors.
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Serinakaker (Norwegian Christmas Cookies)
The snow continues its graceful decent from above – large flakes producing a thick, white blanket as far as the eye can see. It’s a winter wonderland and today is the last day of any work and school obligations before celebrations truly take hold. With only a few days to go before juleaften, I wanted to share one more favorite baked good with you: serinakaker. (more…) -
Brune Pinner (Norwegian Christmas Cookies)
Brune pinner directly translates to “brown sticks” – a direct reference to their appearance, but an understatement in terms of their taste. They’re somewhat similar to gingerbread/pepperkaker, but with a strong hint of syrup and cinnamon, and a topping of sugar and almonds to accentuate every bite. (more…) -
Gomme (Norwegian Sweet Cheese)
“Lefse uten gomme er som grøt uten salt”.
(Lefse wthout gomme is like porridge without salt)
Gomme goes by many names, including gumme, gubbost, and dravle. It’s created by cooking down fresh milk – curds and whey and all – to achieve a soft and spreadable sweet cheese. It’s been around for centuries, perhaps one of the older desserts known, and has had a central place among Norwegian milk dishes. Life on a self-sustainable farm meant a limited supply of cow’s milk during certain parts of the year. Therefore, since gomme was made of fresh milk, it is reasonable to assume it was a highly treasured dish that was reserved for special occasions and high holidays. (more…)