North Wild Kitchen

Tag: party

  • Roasted Strawberry & Lemon Ice Cream (Jordbœr Iskrem)

    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.

    Roasted Strawberry and Lemon Ice Cream (more…)

  • Rømmegrøt Ice Cream

    Rømmegrøt Ice Cream

    Rømmegrøt Ice Cream - Norwegian Midsummer TreatRømmegrøt Ice Cream - Norwegian Midsummer TreatSankthans, 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…)

  • Smoked Trout Mousse (Røkt Ørret Mousse)

    Smoked Trout Mousse (Røkt Ørret Mousse)

    Numedal boasts some of the best fishing in Norway. And if you have ever tasted trout or salmon from this area, you would have to agree. Permit-holding, pole-bearing men, women and children head out during the season to collect their bounty. Some make it a weekend affair and hike to the tops of mountains to hidden lakes year after year. The freshly, caught fish cooked then and there is like eating melted butter. The rest, is saved for later – either frozen, smoked, or fermented.

    smoked-trout-mousse-rokt-orret

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