North Wild Kitchen

Tag: Påske

  • Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

    Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

    Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)Outdoor Skillet Pizza with Lamb and Pea PestoA crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.

    One thing you learn quickly when living in Norway is that your home extends beyond a structure’s walls. Your time is shared both under a roof and in the open expanse of the surrounding landscape. Not even bad weather can, nor should, contain an individual to an enclosed space. That’s why every opportunity to explore the outdoors is relished upon. (more…)

  • 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…)

  • Norwegian Success Tart (Suksessterte)

    Norwegian Success Tart (Suksessterte)

    Norwegian Success Tart (Suksessterte)Norwegian Success Tart (Suksessterte)Norwegian Success Tart (Suksessterte)A name can give away a lot. A name with a bold statement also has a lot to live up to. This is one cake, and I think you will agree, which lives up to its name and puts all its cards on the table. In every way, this cake is a golden success.

    It’s no wonder suksessterte (suksesskake, gulkake) has won the hearts of many. It’s a rich and delicate cake, with a bright hue of yellow. While used year-round for celebrations (confirmations, birthdays and the like), it has, over the years, found a special place during påske/Easter. The bright, golden color and the eggs make it particularly suitable for this time of year. Even nature tends to nod in agreement with the first bulbs of spring sprouting yellow.

    Not to mention it’s gluten-free, with a macaron bottom that proves to be irresistible. The simple custard whipped together with a generous amount of butter doesn’t hurt either.  (more…)

  • Potato Dumplings with Spring Vegetables (Raspeballer)

    Potato Dumplings with Spring Vegetables (Raspeballer)

    Norwegian Potato Dumplings with Spring Vegetables (Raspeballer)Norwegian Potato Dumplings with Spring Vegetables (Raspeballer)One of my first introductions to Norwegian food was raspeballer, potato dumplings. The memory of my husband’s grandmother proudly shaping a mixture of potato and flour into large rounds the size of my fist is one I have imprinted in my memory. She served them with boiled meat and large sausages. Less that was not enough, she also topped them with a generous portion of fried bacon and fat.

    It’s no surprise they lean toward the starchy and dense side with a tendency to stick to your ribs. They are reminiscent of a traditional Norwegian lifestyle, where simple foods that filled you up were the order of the day. Nonetheless, they are good and satisfy those salty, hearty, meat-indulgent, comfort food cravings that pop up now and then. Therefore, it’s easy to see why they have earned a place in the mainstream diet. Even the mere mention of them has people swooning over the memories these conjur up. (more…)