Almond Mocha Cake

· 4 Medium Eggs - beaten
· 1 Cup Sugar
· ¾ Cup Flour
· 1 Tablespoon Cornstarch
· 1 Dash Salt
· 3 Tablespoons Cold Coffee
· 1 Teaspoon Mocha Flavoring
· Milk
· *** Topping -- ***
· 2 Cups Whipping Cream
· 2 Tablespoons Sugar
· 2 Teaspoons Instant Coffee
· 1 Teaspoon Mocha Flavoring
· 2 Tablespoons Almonds - slivered
Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.
Serves 10

ALMOND PASTE

1 lb almonds
1lb icing sugar
2 oz butter
2 eggs or egg yolks
5 drops of almond essence

Blanch the almonds and remove their skins. Grind the almonds, mix with the sugar then add the eggs and essence. Keep refrigerated if not used right away.

Apple Cake (Eplekake)

· 2 Cups Flour
· 2 Teaspoons Baking Powder
· 1 Cup Butter
· 1 Cup Sugar
· 2 Medium Eggs
· 2 Tablespoons Vanilla
· 4 Medium Granny Smith Apple
· Lemon Juice
· 1/2 Cup Confectioner's Sugar
· 1/4 Cup Creme De Cacao
· 1 Teaspoon Rum
Directions Mix flour and baking powder. Add to butter and mix as for pie crust. Add sugar, eggs and vanilla. Work into a pliable dough. Divide into 2 unequal portions. Pat the largest into a 8 inch pan, covering the bottom and 1 1/2 inches up the pan. Peel and slice the apples, sprinkle with a little lemon juice. Cover dough with apples and top with remaining dough. Bake in a 350 degreee oven for 45 minutes. Allow to cool. Mix remaining ingredients and spread over the cake. Serve.
Serves 8

Aquavit sorbet

5 dl (2 c) water
250 g (1 c) sugar
rind of 1 lemon
juice of ½ a lemon
1 ½ dl (3/4 c) Aquavit (this is a liquour)
1 egg white
almond slivers
macaroon bars

Scrub the lemon well, and remove the thin outer zest with a potato peeler or sharp knife. Boil water, sugar and lemon rind for 5-10 minutes. Add lemon juice and strain the mixture.
Cool the sugar syrup and season to taste with Aquavit.
Freeze lightly.
Beat egg white lightly and stir it into the partially frozen sorbet. Freeze completely.
Stir the sorbet well before serving.
Sprinkle with toasted almond slivers and serve macaroon bars on the side.

BERGENS FISKESUPPE (BERGEN FISH SOUP)
Yield: 6 servings

***FISH STOCK***
1/4 c Parsnips; coarsely chopped
1/2 c Carrots; coarsely chopped
1 lg Yellow onion; coarsely
-chopped (3/4 cup)
1 lg Potato; coarsely chopped -(1 cup)
1 ts Salt
6 Peppercorns; whole
1 tb Parsley stems; chopped
1 Bay leaf
3 Celery stalks w/leaves
2 lb Fish trimmings (heads, bones -etc., washed)
4 qt Cold water

***SOUP***
1/2 c Carrots; finely chopped
1/4 c Parsnips; finely chopped
1 lb Halibut, cod or haddock -boneless and in one piece
1/2 c Leeks; finely sliced, white -parts only
2 Egg yolks
Salt & pepper
3 tb Parsley; finely chopped
6 tb Sour cream (opt)

FISH STOCK:
To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
SOUP:
Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with sale and pepper and reheat, but do not let the soup boil.
To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.

NORWEGIAN SWEET ROLLS, BOLLER

1 kilo flour
210 gram sugar
1| tsp. Salt
200 grams butter
2 1/2 packages fresh yeast
3 dl milk 3dl water
1 egg 1 egg yellow
3 tsp. Cardamom

Sift the flour and sugar together, crumble in the butter. Warm milk and water. Dissolve the yeast in a little of the warm liquid. Beat the egg and egg yellow together. Mix together to form a dough. Let the dough sit in a warm area for about an hour, until it has doubled. Divide the dough and form small balls, approximately 3 inches in diameter. Put them on a greased baking pan and let rise for 30-45 minutes. Beat the eggwhite with 1 tlb cold water and brush the rolls with this mixture. Bake for approximately 10 minutes at 200 degrees centigrade till they are golden brown.

Boller (Sweet buns)

Makes 24 buns

3.5 dl (1.5 c US 1.25 c Eng.) milk
50 g (1.5 oz) fresh yeast
100 g (3 oz) butter
500 g (4 c US 3.25 c Eng.) wheat flour (+)
100 g (0.5 c US 0.4 c Eng.) sugar
2 tsp. ground cardamom
raisins to taste - 1-2 cups? (optional)
egg to glaze

Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F). Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar and cardamom (and raisins if you use them) to the flour. Add milk and yeast mixture. Add melted and cooled butter. Stir well until dough is shiny and pliable. Add a little more flour if dough is too sticky. Cover dough with plastic wrap and let stand in a warm place until risen to double in bulk, about 45- 60 minutes. (Stop here if you are making kringle) Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts. Shape each piece into a round ball. Place on greased baking sheet and let rise about 20 minutes. Brush with beaten egg. Bake on the middle rack of the oven until they are nicely browned with pale sides. 250 C (475 F) 8-10 minutes.

Brunlapskaus (Brown Hash)

· 3 Cups Roast Beef Cubed
· 5 Large Potatoes - Peeled And Boiled
· 3 Tablespoons Butter
· 2 Large Onions - Sliced
· 1 Teaspoon Salt
· 1 Teaspoon Pepper
· 1 Cup Beef Broth
· ¼ Cup Sherry

Saute meat and potatoes in butter for 5 minutes. Add onions, salt and pepper, saute 5 minutes, add broth, boil, cover simmer 45 minutes. Stir in sherry, simmer 5 minutes. All liquid must be evaporated and serve with boiled potatoes.
Serves 4

Cardamom Coffeecake

Preparation time: 25 minutes
Cooking time: 50 minutes
Yield: 12 servings

10 vanilla wafer cookies, crushed into crumbs
1 3/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 stick (1/2 cup) unsalted butter
3 eggs
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
2/3 cup sour cream
Confectioners' sugar

1. Heat oven to 350 degrees. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs. Set aside. Combine flour and baking soda in small bowl; set aside.
2. Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in cardamom and cinnamon. Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute. Pour batter into pan.
3. Bake until toothpick inserted in center of cake comes out clean, about 50 minutes. Let stand 5 minutes; turn out on a wire rack. Cool completely. Dust with confectioners' sugar.
Nutrition information per serving:
260 calories, 42% calories from fat, 12 g fat, 7 g saturated fat, 79 mg cholesterol, 139 mg sodium, 34 g carbohydrate, 4 g protein, 0.7 g fiber
Chicago Tribune Recipes

Cloudberry Cream

1-3/4 cups whipping cream
4 T. sugar
1 tsp. vanilla extract
1-1/4 cup cloudberries

Whip the cream and sugar, add vanilla extract. Carefully fold in the cloudberries, saving a few for decoration. Pour into a nice bowl and decorate with cloudberries. May be served with Krumkaker or almond flavored cookies or used between layers of a torte. Serves 4.
If cloudberries are not available, use the following recipe:
1-1/2 cups whipping cream
1/2 cup cloudberry jam

Lightly whip the cream, then fold in the jam. Serve in dessert bowls with crisp cookies.

Cotter's Kettle (Husmannsgryte)

· 1 Cube Beef Bouillon
· 3/4 Cup Boiling Water
· 2 Large Carrots -- sliced
· 2 Medium Parsnips -- diced
· 1 Large Leek -- diced
· 1 Large Rutabaga -- diced
· 1 Pound Bratwurst -- or other sausage
· 1 Teaspoon Dry Mustard
· Salt And Pepper -- to taste
Directions Dissolve bouillon in boiling water. Add all vegetables and let simmer for 20 minutes. Cut sausage into slice and add to vegetables. Add remaining ingredients and let simmer for 5 minutes.
Serves 4

CREAMED CABBAGE

1 lb of chopped cabbage
2 tlb butter
4 tlb flour
400 ml milk
1/2 tsp nutmeg
salt

Boil the cabbage until tender, approx. 30 minutes. Make a roux from the butter, flour, and milk. Simmer 5-10 minutes. Drain the cabbage and add to the sauce. Season with salt and nutmeg.

Creamed Green Beans & Mushrooms

· 1 Pound Fresh Green Beans -- cut diagonally half
· 1/2 Pound Fresh Mushrooms -- sliced
· 2 Tablespoons Butter
· 1 Can Cream Of Chicken Soup
· 2/3 Cup Light Cream
· 1 Tablespoon Lemon Juice
· Almonds -- to garnish

1. Cook beans in boiling water 15 minutes or until done, drain.
2. Saute mushrooms in saucepan.
3. Add remaining ingredients to mushrooms, stirring occasionally, until heated thoroughly.
4. Garnish with almonds and serve.
Serves 4

CREAM PORRIDGE

1 litre of thick soured cream
400 ml plain flour
1 litre milk
tsp. salt.

Boil the soured cream, covered, for two minutes and stir in half the flour. Stir vigorously until the butter separates. Skim off butter and keep warm. Stir in the rest of the flour and mix in milk. Simmer the porridge for five minutes. Season with salt. Serve with the butter, sugar and cinnamon.

DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)

Yield: 6 servings

3 1/2 lb Boneless haunch of venison -or reindeer
3 tb Butter; softened
Salt & pepper
1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese; -(Gjetøst), finely diced
1/2 c Sour cream

Preheat oven to 475øF.
Tie the roast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375øF and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150øF on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce.
Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux. Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately.

Fattigman

5 egg yolks
5 T. sugar
5 T. cream
1 T. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour

Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.
Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350º F. Fry fattigman until golden brown.

FISH PUDDING (Fiskepudding, Fløtepudding)

1 LB halibut, rockfish,or lingcod fillets, skin removed
1/2 cup soft butter or margarine
2 eggs separate
1/2 cup light cream
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup whipping cream

Cut fish into 1 inch cubes. Puree. Add soft butter, mix well. Blend in egg yolks, light cream, seasoning. Beat cream until stiff, fold fish mixture in. Beat egg whites stiff, but not dry. Fold in. Pour into a buttered loaf or soufflé pan. Place in another container with 1 inch hot water. Bake at 350* for 25 to 30 minutes. Center of loaf should appear firm when shaken. Cool for 10 minutes. Invert on serving dish. Cut into 1 inch slices. Serve with Hollandaise sauce.