FISKEPUDDING ELLER FISKEFARSE (FISH PUDDING OR FISH BALLS
Yield: 60 fish balls

1 tb Butter; soft
2 tb Bread crumbs; dry
1 1/2 lb Cod or haddock; skinned and -boned
1/2 c Light cream and
1 c Heavy cream; combined
2 ts Salt
1 1/2 tb Cornstarch

"To make an authentic Norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh white fish. The pudding is served weekly in Norwegian homes, usually hot, with melted butter or a shrimp sauce (see recipe). Cold and sliced, it is also excellent as part of an open-faced sandwich." With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs are evenly distributed and tap out any excess. Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur‚eing. Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula. Continue to blend, one batch at a time, until all of the fish is a smooth pur‚e. As you proceed, use as much of the cream as you need to form this smooth puree.
Place the pured fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy. Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets. Smooth the top with a spatula.
Preheat oven to 350øF. Butter a sheet of tin foil and seal it tightly around the top of the mold. Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold. Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes. When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes. Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold. Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.
TO MAKE FISH BALLS: Prepare the fish in the blender as described above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes, then roll about 1 tablespoon of the fish in your hands at a time, to make 1" balls. Refrigerate them, covered with wax paper, until ready to cook. Poach these fiskefarse by dropping them into 3 or 4 inches of barely simmering salted water for 2 or 3 minites or until firm to the touch. Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup (see recipe). Makes 60 fish balls.

FISKESALAT MED PEPPERROTSAUS (FISH SALAD W/HORSERADISH SAUCE)
Yield: 4 servings

2 lb Halibut or cod fillet; cold -boiled
4 tb Horseradish root; freshly -grated -=OR=-
4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably -Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled & cut in -wedges

If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or squeeze it dry through a kitchen towel or double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill. Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.

Flat Brød 1

4 cups white flour
2 cups graham flour
1/2 cup butter, melted
1 cup water
1/2 teaspoon salt
1 cup buttermilk, warm
1/2 cup sugar
1 teaspoon soda
Heat water and buttermilk, add butter and stir into dry ingredients. Mix well. Roll out thin.

Flat Brød 2
(Whole Wheat Flat Bread)

4 cups sour cream
3 teaspoons soda
Whole wheat or graham flour
6 tablespoons sugar
salt
Combine ingredients, making a dough thick enough to roll out. Use whole wheat flour for rolling out dough; roll as thin as possible. Bake on rack in hot oven. When flat bread begins to brown, turn it over and brown other side. This makes a large quantity. For an average serving use one half of the amounts specified.

Flat Brød 3

2 cups white flour or equal parts graham and white
1 teaspoon salt
2 tablespoons shortening
Combine ingredients. Add boiling water to make a stiff dough, stirring continuously. Cool. Roll out thin on a board sprinkled with corn meal. Bake on top of stove, turning so as to brown evenly; finish drying in oven for crisp flatbread.

FLATBREAD 4 (FLATBRØD)

1/2 kilo barley flour
1/2 whole wheat flour
1/2 rye flour
1 1/2 tsp.

Salt approx. 1 liter liquid- water or skimmed milk. See instructions for rolling out the flatebread and baking.

FLATEREAD 5 (FLATBRØD)
OATMEAL, BARLEY. RYE FLATEBREAD

250 grams oatmeal flour
250 grams barley flour
250 grams fine or whole rye flour
7 dl milk or water
1 tsp. Salt

Use barley flour to roll the flatbread out with. See rolling and baking instructions.

Flatbrod 6 (Flat bread)
3 cups white flour.
1 cup whole wheat flour.
1/cup, plus 2 Tbsp. sugar.
1/2 tsp. salt.
1/2 cup butter.
1 1/2 cups buttermilk.
1 tsp. soda.
Mix dry ingredients. Cut in butter as for pie crust. Add liquid. When well-mixed, divide into two. Roll each portion into an 8-inch long strip. Cut into chunks. Roll out onto a floured cloth as thin as you prefer. (Should be thin.) Cut into rectangular or triangular pieces. Bake on a cookie sheet at 300 degrees F.

ARISTOCAKE, FYRSTEKAKE, THE NOBEL'S CAKE

At first this cake might seem a little daunting, it requires grinding hazelnuts, but after that it is as easy as -cake. To make an easier version of the cake, but just as delicious, substitute the hazel filling with a layer of jam or applesauce.

1 large 2 small
250 grams flour
125 grams butter or margarine
125 grams sugar
2 tsp. baking powder
1 egg

Gløgg

Regular Batch
· 9-12 cardamom seeds
· 1 cup slivered almonds
· 2 cinnamon sticks
· 6-12 whole cloves
· 6 figs
· 1/2 cup crystallized ginger slices, diced
· 1/2 cup candied orange peel, diced
· 2 cups raisins
· 1 bottle (1.5 liter) burgundy wine
· 2 cups orange juice
· 2 cups pineapple juice
· 2 cups brandy
· 1 1/2 bottles (750 ml) port wine
· 2 cups sweet vermouth Double Batch
· 24 cardamom seeds
· 2 cups slivered almonds
· 4 or more cinnamon sticks
· 12-24 whole cloves
· 6-12 figs
· 1 cup crystallized ginger slices, diced
· 1 cup candied orange peel, diced
· 2 cups raisins
· 2 large bottles (1.5 liter) burgundy wine
· 4 cups orange juice
· 4 cups pineapple juice
· 1 bottle brandy
· 2 bottles port wine
· 1 bottle sweet vermouth


Crush cardamom seeds into pot. Combine with almonds, cinnamon, cloves, figs, ginger slices, candied orange peel and raisins. Pour enough burgundy over the fruit mixture to completely cover it by about an inch. Set aside the rest of the burgundy for later. (Well...maybe pour yourself a large glass of the stuff while you're doing the rest of this... :-) Bring mixture to a hardy boil. Cool. Cover. Let it stand, unrefrigerated, for several hours - overnight or more than 24-48 hours is highly recommended.
If this is correct with double amounts, be forewarned that the rest of the recipe needs a large pot. A Very Large Pot. A Really Very Large Pot...
On the day of your party, combine fruit mixture, fruit juices, brandy, the rest of the burgundy wine, port wine, and sweet vermouth into large pot. Heat through, but do not boil again. I usually put the burner on "2" about 2 hours ahead of the party. It's nicely warmed up by the time the guests arrive - but not boiling. Serve by pouring gløgg in glasses and add a spoonful of the cooked fruit to each serving.
On one occasion when I made this, I turned the stove up to reheat the gløgg before the party. After a while, I couldn't resist and opened the lid, intending to inhale the fragrance. Upon contact with the air, the gløgg burst into flames and gave me a slightly modified hairdo. :-) This is good stuff - but be careful

Grut (Rice Cooked in Milk)
2 cups milk.
1/2 cup uncooked rice.
1/8 tsp. salt.
2 Tbsp. butter.
1/2 cup cream.
1/3 cup sugar.
Heat milk in double boiler. Stir in rice. Cook and cover over boiling water. Stir occasionally. (Add more milk if necessary, until tender.) Cook 1 to 1 1/2 hours. Stir in cream, salt, sugar, and butter. Remove from heat and allow to stand over hot water until ready to serve. This mixture will thicken as it stands. Sprinkle top with cinnamon and sugar when ready to serve.
(Recipe from Deloris Olson)

Julekake (Norwegian Christmas Bread)

2 pkg. yeast
1/2 c. warm water
1 c. milk, scalded
1/2 c. butter
1 egg, beaten
1/2 c. sugar
1 tsp. salt
3/4 tsp. cardamom
1/2 c. citron
1/2 c. candied cherries
1/2 c. white raisins
5 c. flour (or more)

Dissolve yeast in warm water and a little sugar. Scald the milk and add butter; cool to lukewarm. Add egg and yeast mixture. Add sugar, salt and cardamom. Beat in 2 cups of the flour and mix well. Add small amount of the flour to candied fruit so it won't stick together and stir in the rest of the flour. Add candied fruit. Turn out dough on floured cloth and knead until smooth. Place in greased bowl; cover an let rise until doubled. Divide into 2 parts and form into round loaves and put on greased cookie sheets or in pie pans. Let rise into double. Bake at 350 for 30-40 minutes. While warm, brush with soft butter or decorate when cool with powdered sugar icing and almond flavoring, then sliced almonds and more candied cherries. To serve, cut slices in half on an angle and butter or delicious toasted and buttered.
Icing:
2 c. powdered sugar
water
almond flavoring
Mix all together until consistence to spread.
Let dry before wrapping.
(Eunice C. Stoen)

Julekake 2 (Norwegian Christmas Bread)

2 pkgs dry yeast
1/2 cup warm water
1 tsp. sugar
1 cup milk, scalded
1/2 cup butter
1 egg beaten
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. cardamom
approx. 5 cups flour
1/2 cup citron
1/2 cup candied cherries
1/2 cup white raisins

Dissolve yeast and a little sugar in warm water. Scald milk then add butter. Cool to lukewarm. Add egg and yeast to the milk, butter mixture. Add sugar, salt, and cardamom. Beat in 2 cups flour and mix well. Mix fruit with a little of the remaining flour so it doesn't stick together and add. Stir in rest of flour.
Knead on floured cloth until smooth. Place in greased bowl. Cover and let rise until doubled. Divide into two parts and form round loaves. Put on greased cookie sheets. Let rise until nearly double.
Bake at 350° F for 30 to 40 minutes. While still warm, brush with soft butter or decorate with powdered sugar icing mixed with almond flavoring. Decorate with candied cherries and almonds,if desired.

Potet Klub (Potato Dumplings)

1 ham shank
4 raw potatoes
2 boiled potatoes
1 cup whole wheat flour
1 cup white flour
1/4 tsp. baking powder
salt and pepper

Boil the ham shank until done (when meat is loose on bone). Remove it from the liquid and let it cool. Save the liquid.
Remove the meat and some of the fat from the bone and put it through a grinder with the potatoes. Add the flours, baking powder, and salt and pepper. Be sure there's enough flour to make a stiff dough.
Using your hands, roll into dumplings, drop into the ham liquid, and cook at a slow boil until done (about 1 hour). Serve the dumplings with butter on top.

Klubb 2 (Potato Dumplings)

750 g raw potato, grated
250 g boiled potatoes
200 g barley flour
salt

Mix the raw, grated potato with the flour immediately to stop the potato turning brown. Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approx. 30 minutes. Make sure there is enough water in the pan so that the dumplings are not touching. Serve with goat's cheese sauce and meat.

KRANSEKAKE (Ring Pyramid Cake)

You can either use special KRANSEKAKE tins, or draw rings of increasing size on baking paper (draw the rings on the paper first and then turn paper over). The smallest ring is approx. 6.5 cm, and each ring increases by 1 cm.
250 g almonds
250 g blanched almonds
500 g icing sugar
3 egg whites
100 g icing sugar
1 egg white

The almonds must be completely dry before being ground. Grind them two times- first just the almonds then together with the icing sugar. Add the egg white to make a firm dough. Preheat the oven to 200°C. Over a low heat, knead the dough until it is almost too hot to touch. Pipe into the well-greased tins. Bake until dry and firm on the outside and sot inside, roughly 15-20 minutes. Allow the rims to cool a little before removing from the tins. Mix the icing sugar and egg white to form a thick icing. Pipe a zig-zag pattern of icing on each ring. Stack the rings in a pyramid before icing dries.. Finally, decorate with candies, flags, etc.
To eat the cake, remove the bottom ring first, so that the cake retains it shape. Break the ring into smaller pieces.

Kransekake 2

1 lb finely ground almonds
1 lb powdered sugar
3 egg whites

Mix the ingredients into a dough and place in the fridge for the night. On the following day, form the dough into 1/2 inch thick rings of increasing diameter. Bake for ten minutes at 350 degrees F. When it has cooled, place the rings on top of each other so that they form a pyramid. Decorate with a glaze made of powdered sugar and water.
A tip for creating the rings: Draw the rings up on a baking sheet before you start so that you are sure you have the right sizes.
An alternative use for the dough could be to make them into delicious sticks: Roll the dough so that it's the size of a finger and cut into 3 inch long sticks. Roast the sticks as above and let it cool down. When chilled, dip half of the stick into melted dark chocholate.

Kringle (coffee ring)

1 portion dough for sweet buns
slivered almonds/coarse sugar/powdered (icing) sugar

Filling 1:
5 dl (2 c US 2 c Eng.) custard cream filling

Filling 2:
150g (5 oz) ground almonds
150 g (2/3 c US ½ c Eng.) sugar
1 egg white
2 Tsp. Cold water

Filling 3:
3 dl (1.5 US 1.25 Eng.) thick jam, for ex. raspberry or strawberry. Or applesauce.

Mix dough as for sweet buns. Roll to a long sausage, about 3 ft. long.
If you are adding filling: Roll with rolling pin so it is about 7-9 in. wide. Spread a strip of filling along the middle of the dough. Fold the long sides over the filling, moisten edges and press together to seal.
Lay the cake on a greased cooking sheet, seam side down. Curve the two ends to meet at the middle of the cake (and cross them) so that it is shaped like a figure 8.
Let rise about 30 minutes. Brush with beaten egg and sprinkle with slivered almonds and coarse sugar.
Bake at 200 C (375 F) for about 20 minutes.

Or substitute almond and sugar topping by making icing out of stirring a little cold water into powdered sugar, and spread this thinly on top of the kringle, slivered almonds on top, after it has finished baking.

Aniseeds is also added to the original dough sometimes.

Krumkake

· 1 cup white sugar
· 1 cup brown sugar
· 1/2 cup butter
· 3 eggs, beaten
· 3-1/2 cups flour
· 1 teaspoon vanilla
· dash salt

Mix first five ingredients by hand or with a fork. Then add vanilla and salt. Mix thoroughly.
Chill dough for an hour.
Place a 1-1/2 inch round ball of dough in the center of an krumkake iron. Gently push top down. Cook on one side for about 1 minute. Turn iron over and cook other side until golden.
Roll warm cookie on a 1-1/2 inch wooden dowel or cool flat.

Krumkake 2

4 large Eggs, beaten well
1 ½ cup Sugar
3 Tbs. Water
1 tsp.Vanilla
½ pound melted Butter (No Margarine!)
2 cups Flour

Beat sugar, water, vanilla and egg. Gradually add flour. Blend in butter. Bake in Krumkake Iron.

Krumkake 3

1 egg
1/2 cup white sugar
1 cup heavy whipping cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Beat egg. Add sugar and vanilla and mix well. Add whipping cream. Add dry ingredients and beat until smooth. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll on stick immediately while krumkake is still hot.

Krumkake 4

1 stick (1/2 cup) butter
1 cup sugar
2 eggs
1 cup milk
1-1/2 cups flour
1 tsp. vanilla extract

In a bowl, cream the butter and sugar together; add the eggs and mix using a wooden spoon.
Add the milk, flour and vanilla and mix well.
Heat the krumkaka iron on medium heat on the stove until hot, then put a teaspoon of batter on the bottom iron and press the top and bottom irons together. When brown on one side, turn over and brown again. Remove from the iron and roll up around a stick or a cone-shaped piece of wood. Remove, and repeat with the next one.
Makes about 50.

Krumkaker filled with cloudberry cream

4 tbs sugar
2 cups all purpose wheat flour
1/2 quarter heavy whipping cream
2 tbs water
1. Whip cream and sugar
2. Add flour and mix. Then, add water
3. Let the dough rest in a cool place for one hour.
Fry the cookies in a krumkakejern. Roll the cookies quickly while they are still hot, as shown above.
This is an old Norwegian tradition, and the design of the krumkakejern was often different from family to family. Filling
Whip one cup of cream. Stir in 5 tbs cloudberry jam and 1 tbs cloudberry liqueur (or similar). Each cookie needs around 2 tbs cream.

Instant Potato Lefse

4 cups potato flakes
4 tsp. sugar
3 cups boiling water
1-1/3 c. whole milk
1-1/2 c. margarine
1 cup Half & Half
3 tsp. salt

Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half & Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight.
Lefse dough:
2 cups chilled potato mixture
1 c. flour
Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can. Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.). Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.

Lefse 2

3 cups riced potatoes
6 Tablespoons margarine
2 Tablespoons cream
1 Tablespoon sugar
1-1/2 cups flour

Boil potatoes in salted water. Rice them and measure 3 cups.
Add margarine, cream and sugar while the potatoes are still hot, Mix well
Let stand overnight
Add flour when ready to bake
Bake on LEFSE iron at 500 degrees
When brown spots show, turn and bake on other side. Makes 1 dozen.


Lefse 3

5 cups water
1-1/2 Tablespoons salt
2/3 stick margarine

Bring above ingredients to a boil, and remove from stove
Add:
2-1/2 cups milk (2% or whole)
7 1/2 cups instant potatoes (Hungry Jack)

Divide above into halves. Into each half add:
1 stick melted margarine
1 T. sugar

Stir and refrigerate overnight.

When ready to make Lefse, add 2 1/2 cups flour into each half. Makes approximately 60 lefse, 12 inch diameter. bake on high temperature on Lefse grill.

Lefse 4
potato pancakes
· 3 cups potatoes, riced or mashed
· 1 tablespoon sugar
· 1 teaspoon salt
· 5 tablespoons shortening, melted
· 1-1/2 cups flour
Combine first 4 ingredients. Gradually add flour. Shape into 1-1/2 balls. Roll out on floured board until 1/8 or an inch thick. Grill on moderately hot griddle until bubbles and then turn. We just buttered one side, sprinkled sugar on them and then rolled them up and ate them.

LEFSE 5 - NORWEGIAN POTATO PANCAKES

Serving Size : 30
2 lb Potatoes
1/4 c Butter
1/4 c Milk
1 1/2 ts Salt
1 t Sugar
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c Sifted all-purpose flour

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or rice the potatoes thoroughly.
2. Whip into the potatoes the butter and milk, and a mixture of the salt, sugar, MSG and black pepper.
3. Whip the potatoes until light and fluffy. Cool the potatoes and then chill in the refrigerator.
4. Set a heavy skillet or griddle over low heat to warm. Do not grease the skillet or griddle.
5. Remove the chilled potatoes from the refrigerator. Add about half of the flour and beat until smooth. Beat in enough of the remaining flour to make a smooth dough, shape into a ball and turn out onto a lightly floured surface. Roll into a round about 1/8 inch thick. Cut into 6 inch "rounds.
6. Test the griddle by dropping on it a few drops of cold water. If the drops dance around in little beads, temperature is about right. Do not grease.
7. Place a lefse "round" on the griddle or skillet and cook until browned. Turn and lightly brown on the other side. Then, turning frequently, continue cooking until the Lefse are lightly browned and dry. Remove and place on a clean, dry towel. Cool completely.
8. To serve ... dust with powdered sugar, roll and enjoy.
POTATO LEFSE 6 (soft lefse)

4 cups mashed potatoes
2 tlb butter or margarine
1/4 cup milk
1 tsp. salt
About 3 cups all-purpose flour
Vegetable oil

Add butter milk, salt to potatoes. Mix well. Cool. Add enough flour to form a non.sticky dough. Add flour gradually, the less the better. Divide into 24 pieces. Roll each piece out, using flour to keep from sticking. Heat a griddle or frying pan over medium heat. Lightly grease with salad oil. Place on grill. Lefse will 'bubble', turn over. (Approx. 2 min). Variation: Substitute some of wheat flour with rye flour.

Lillihamar Cream Melts

3-3/4 cups flour
1/2 cup plus 2 T. sour cream
2 cups butter
powdered sugar frosting

Preheat oven to 375 degrees F.

In large bowl, mix all ingredients together (except frosting), and chill.

Roll out the dough to 1/8 inch thickness and cut with a doughnut cutter.

Bake until light brown, about 12 minutes.

Cool and frost with powdered sugar frosting, if desired, and decorate as wreaths for Christmas.

Marzipan

1 lb. almonds, blanched and skins removed
1lb powdered sugar
1 egg white

Grind the almonds. Add sugar, mix well. Add the egg white mix well. A small quantity of rose water can be used instead of egg white. Keep stored in the refrigerator. Add food coloring if desired. When rolling marzipan out use powdered sugar to keep it from sticking.
Mashed rutabaga
Approx. 1 kg rutabaga, water, pepper, salt, cooking juices from the "pinnekjøtt"
Peel and slice the rutabaga and cook it until tender in lightly salted water. Drain off the excess water. Pour 1/4 cup of cooking juice from the "pinnekjøtt", add salt and pepper and mash the rutabaga. You can use milk instead of cooking juices, then you should add a tablespoon of butter, too.