North Wild Kitchen

Tag: new nordic

  • Aquavit, Orange, and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

    Aquavit, Orange, and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

    Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer) Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)As a follow up to my previous recipe post, Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun, I’m sharing this simple and refreshing cocktail that I like to make when I have leftover orange syrup (from all those candied orange peels) around. I especially find this to be a great drink to serve during påske (Easter), right after a good, long trek in the brisk mountain air.

    I use a local aquavit called Fjellvitt Akevitt “white mountain aquavit”  that has a rich characteristic of caraway and other spices, and just a hint of sherry. The orange adds a nice sweetness and the juniper berries offer a subtle earthiness. To me, this drink captures the essence of the hytte (cabin) lifestyle and can easily be made indoors or outdoors. If snow and ice are still gracing the landscape, then pack your bag with some empty cups, a flask, a small jar of the syrup, and instead of ice cubes, use what nature readily provides. (more…)

  • Whole Wheat, Dark Chocolate and Candied Orange Peel Braided-Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)

    Whole Wheat, Dark Chocolate and Candied Orange Peel Braided-Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)

    Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall) Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall) 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…)

  • Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

    Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

    Stewed Green Pea Dip with Radishes (Ertestuing-dipp)Spring officially marked its entrance on the meteorological calendar, but it has yet to arrive (or come close to arriving) in our valley.

    I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up from the once frozen earth. But alas, the snow seems to be standing its ground with a fierce endurance that will undoubtedly result in its presence until the very last moment when hope for a timely and long spring has all but dwindled.

    So, I turn to the kitchen to take up battle by making spring-inspired dishes (as if by making a dish that is reflective of spring I will somehow will spring into arriving faster). But battle seems like a harsh stance, especially since this winter has been one of the most charming and delightful winters we have had in Numedal since moving here and I look forward to a few more ski trips leading up to påske (Easter). I suppose even if spring is still a long time away, one can always bring it to the plate a little earlier. (more…)

  • Beef and Vegetable Stew (Brun Lapskaus)

    Beef and Vegetable Stew (Brun Lapskaus)

    Norwegian Beef and Vegetable Stew (Brun Lapskaus)Lapskaus is simply a Norwegian stew made up of meat and vegetables, with both dark and light versions. Brun “brown” lapskaus is made with beef that is browned first before the other ingredients are added. Some also prepare brun lapskaus with the addition of a brown gravy. Lys “light” lapskaus is typically made with pork, salted or smoked, and cooked in the sauce rather than browned first. (more…)

  • Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Norwegian Pinnekjøtt Macaroni and Cheese and Winter SlawNorwegian Pinnekjøtt Macaroni and Cheese and Winter SlawPinnekjøtt (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…)

  • Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær) Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær)Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (gravlax / gravlaks) may be more well-known, the same technique can, and is, applied to meats. Curing the meat provides a distinct flavor and smooth texture, which today is seen as being quite exclusive. Yet, it’s simple to make at home. (more…)