BIRTHDAY KRINGLE (FØDSELSDAGSKRINGLE)
1 pkg. active dry yeast
1 tbsp. water, lukewarm
2 eggs, slightly beaten
2 1/8 (300 g) flour
1/3 cup, (50 g) sugar
1/4 tsp. salt
7 oz. (200 g) butter
Filling:
5 tbsp. (75g) butter
1/3 cup (50 g) sugar
1/2 cup (50 g) raisins
1/2 cup (50 g) citron, finely chopped
1/2 cup (50 g) almonds, chopped
You need to have a little room to prepare as the dough needs to be rolled out to a length of 34 inches. It will take 4 to 5 hours to raise twice.
Dissolve yeast in water, and beat into eggs. Sift together flour, sugar and salt and cut in the butter. Mix with eggs and work until you have a smooth and elastic dough. Cover, and let rise in a warm place until double in bulk. Punch down dough and turn out onto floured board. Knead adding flour as needed, to prevent sticking, until dough is soft and elastic. Roll out to a 6 x 34-inch (14 x 86 cm) long ribbon.
Filling: Cream butter and sugar until light, and spread over the dough. Sprinkle with raisins, citron and almonds. Fold the long sides toward the center overlapping slightly. Form into kringle shape in large cookie sheet. Cover and set to raise until double in bulk. Brush with egg and sprinkle with sugar. Bake on middle of rack in 375°F (190°C) preheated oven for 25 minutes.
1 tbsp. water, lukewarm
2 eggs, slightly beaten
2 1/8 (300 g) flour
1/3 cup, (50 g) sugar
1/4 tsp. salt
7 oz. (200 g) butter
Filling:
5 tbsp. (75g) butter
1/3 cup (50 g) sugar
1/2 cup (50 g) raisins
1/2 cup (50 g) citron, finely chopped
1/2 cup (50 g) almonds, chopped
You need to have a little room to prepare as the dough needs to be rolled out to a length of 34 inches. It will take 4 to 5 hours to raise twice.
Dissolve yeast in water, and beat into eggs. Sift together flour, sugar and salt and cut in the butter. Mix with eggs and work until you have a smooth and elastic dough. Cover, and let rise in a warm place until double in bulk. Punch down dough and turn out onto floured board. Knead adding flour as needed, to prevent sticking, until dough is soft and elastic. Roll out to a 6 x 34-inch (14 x 86 cm) long ribbon.
Filling: Cream butter and sugar until light, and spread over the dough. Sprinkle with raisins, citron and almonds. Fold the long sides toward the center overlapping slightly. Form into kringle shape in large cookie sheet. Cover and set to raise until double in bulk. Brush with egg and sprinkle with sugar. Bake on middle of rack in 375°F (190°C) preheated oven for 25 minutes.
NØKKEL QUICHE
5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 T water
Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half and half
2 T chives
1/2 tsp. salt
1/2 tsp. white pepper
It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.
Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, half and half, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).
7/8 cup (200 g) flour
2 T water
Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half and half
2 T chives
1/2 tsp. salt
1/2 tsp. white pepper
It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.
Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, half and half, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).
HASSELBACK (ROASTED) POTATOES (HASSELBACKPOTETER)
4 oval baking potatoes, medium
1 T butter
2 T butter, melted
Jarlsberg cheese, grated
Paprika
Place a peeled potato in the hollow of a large wooden spoon, and begin to slice it in 1/8 inch (1/4/ cm) slices 'till about 1/2 inch (1 1/4) cm) from the end. (The spoon prevents the knife from slicing all the way through the potato.) Preheat oven to 425°F (215°C).
As you peel the potatoes, drop them into the cold water to prevent discoloring. Slice as explained above. Butter an oven-proof dish. Drain the potatoes and pat them dry with a paper towel. Place the potatoes side by side, cut side up, in the dish brushed with butter. Brush the potatoes with melted butter and sprinkle with salt. If needed, brush again with melted butter after 30 minutes. About 5 minutes before they are baked, sprinkle with grated cheese and paprika. Total baking time--50 minutes.
1 T butter
2 T butter, melted
Jarlsberg cheese, grated
Paprika
Place a peeled potato in the hollow of a large wooden spoon, and begin to slice it in 1/8 inch (1/4/ cm) slices 'till about 1/2 inch (1 1/4) cm) from the end. (The spoon prevents the knife from slicing all the way through the potato.) Preheat oven to 425°F (215°C).
As you peel the potatoes, drop them into the cold water to prevent discoloring. Slice as explained above. Butter an oven-proof dish. Drain the potatoes and pat them dry with a paper towel. Place the potatoes side by side, cut side up, in the dish brushed with butter. Brush the potatoes with melted butter and sprinkle with salt. If needed, brush again with melted butter after 30 minutes. About 5 minutes before they are baked, sprinkle with grated cheese and paprika. Total baking time--50 minutes.
COOKIE CONES WITH COGNAC CREAM ON MIXED BERRIES
Cookie Cones
2 cups whipping cream
1/4 cup sugar
1 2/3 cups flour
1/2 tsp. vanilla extract
Caramel Threads
4 ounces sugar cubes
Mixed Berries
2 cups water
2 T. honey 6­p;8 mint leaves
Approximately 2 cups mixed berries (or lingonberries, black currants, raspberries, or others)
Cognac Cream
3/8 cup and 1 T. water
1/2 cup sugar
1 vanilla bean, split lengthwise
5 sheets (or 5 tsp. powdered) gelatin
2 cups whipping cream
4 egg yolks
1/2 cup cognac, scant
Cookie Cones
Lightly whip the cream. Stir in the remaining ingredients. Bake in krumkake and form into cones while still warm.
Prepare the cookie cones and set aside. Melt sugar in a wide, low pan. Cook until light brown. Cool slightly. Make sure the sugar does not burn after it is taken off the burner. Stir carefully with a wooden spoon. When the sugar begins to make threads when the spoon is lifted, the temperature is correct. Place cookie cones on parchment paper and drip caramel on top. If the caramel cools, reheat.
Bring the water, honey, and mint to a boil. Add thick-skinned berries, such as lingonberries and currants, in the warm syrup. Cool, then add soft berries. Soak the berries overnight.
For the cognac cream, bring the water, sugar, and vanilla bean to a boil. Simmer 10 minutes, remove from the heat and steep one hour. Remove the vanilla bean and save for later use. Soak the gelatin sheets in cold water (sprinkle the powered gelatin over 2 tablespoons of the cream) to soften, about five minutes. Reheat the syrup. Whisk the egg yolks in a small bowl, then whisk in the syrup. Place the bowl in a saucepan filled with simmering water and beat until light and creamy. Squeeze excess water from the gelatin sheets (disregard for powdered gelatin) and melt. Stir the gelatin into the egg mixture. Whip the cream, add the cognac, and add to the egg mixture. Fill the cones with the cognac cream. Serve on top of mixed berries.
2 cups whipping cream
1/4 cup sugar
1 2/3 cups flour
1/2 tsp. vanilla extract
Caramel Threads
4 ounces sugar cubes
Mixed Berries
2 cups water
2 T. honey 6­p;8 mint leaves
Approximately 2 cups mixed berries (or lingonberries, black currants, raspberries, or others)
Cognac Cream
3/8 cup and 1 T. water
1/2 cup sugar
1 vanilla bean, split lengthwise
5 sheets (or 5 tsp. powdered) gelatin
2 cups whipping cream
4 egg yolks
1/2 cup cognac, scant
Cookie Cones
Lightly whip the cream. Stir in the remaining ingredients. Bake in krumkake and form into cones while still warm.
Prepare the cookie cones and set aside. Melt sugar in a wide, low pan. Cook until light brown. Cool slightly. Make sure the sugar does not burn after it is taken off the burner. Stir carefully with a wooden spoon. When the sugar begins to make threads when the spoon is lifted, the temperature is correct. Place cookie cones on parchment paper and drip caramel on top. If the caramel cools, reheat.
Bring the water, honey, and mint to a boil. Add thick-skinned berries, such as lingonberries and currants, in the warm syrup. Cool, then add soft berries. Soak the berries overnight.
For the cognac cream, bring the water, sugar, and vanilla bean to a boil. Simmer 10 minutes, remove from the heat and steep one hour. Remove the vanilla bean and save for later use. Soak the gelatin sheets in cold water (sprinkle the powered gelatin over 2 tablespoons of the cream) to soften, about five minutes. Reheat the syrup. Whisk the egg yolks in a small bowl, then whisk in the syrup. Place the bowl in a saucepan filled with simmering water and beat until light and creamy. Squeeze excess water from the gelatin sheets (disregard for powdered gelatin) and melt. Stir the gelatin into the egg mixture. Whip the cream, add the cognac, and add to the egg mixture. Fill the cones with the cognac cream. Serve on top of mixed berries.
Birthday Kringle." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=BirthdayKringle.html>.\
"Cookie Cones With Cognac Cream on Mixed Berries." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=CookieConesBerries.html>.
"Hasselback Potatoes." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=HasselbackPotatoes.html>.
"Nokkel Quiche." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=NokkelostQuiche.html>
"Cookie Cones With Cognac Cream on Mixed Berries." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=CookieConesBerries.html>.
"Hasselback Potatoes." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=HasselbackPotatoes.html>.
"Nokkel Quiche." Sons of Norway - Recipe Box. N.p., 31 Dec. 2011. Web. 02 Nov. 2012. <http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=NokkelostQuiche.html>
End Notes
For the topic of food, I think this genre project was more beneficial. It provides a more in depth understanding of the actual cuisine of the country by telling you exactly what is in it and how it is made. If the dish itself is traditional, so are the ingredients, which also provides an insight to the history of the country and its available resources. I had little to no difficulty finding recipes because Norwegians are proud of their culture and food, so they want to share it with everybody. There were almost too many to pick from, actually; they all looked very good.