Nordic Food

picture of norwegian salmon sandwich

Gravlaks (Salmon sandich)
Photo WikiCommons

Nordic Food

The Nordic countries are known for some great food. We will post some of our favorite recipes and share feedback on Scandinavian cuisine that is available locally. For a free interactive forum for Vonheim Lodge where you can submit and upload information, please go to Vonheim 108 forums to visit. You will need to create a user name and profile to post.

picture of glogg

(Wikimedia Commons)

Swedish Glögg

Recipe by Chef Marcus Samuelsson
Adapted from, serves 10

• 4 cinnamon sticks
• 2 tsp green cardamom pods
• 2-inch peeled fresh ginger, chopped
• 4 tsp finely grated orange zest
• 12 whole cloves
• 1 cup vodka
• 2 750 ml bottles dry white wine
• 2 cups dry rosé
• 2 cups sugar
• 2 tbsp vanilla sugar
• ½ cup blanched whole almonds
• ½ cup raisins

Use a mortar to crush cinnamon and cardamom. Pour into a quart jar and add ginger, orange zest, cloves and vodka. Cover and set aside for 24 hours. Strain vodka, discarding the solids, into a large saucepan. Add white wine, rosé, sugars, almonds and raisins to pan and stir over moderate heat. Heat until bubbles form around edges but do not boil. Serve hot.

picture of fennel

Fennel Bulbs
(Wikimedia Commons)

Fennel Salad with Dill and Corriander

adapted from New Scandinavian Kitchen

2 fennel bulbs
3 spring onions
10 dried coriander seeds
1 cup freshly pressed orange juice
3-4 tablespoons white wine (may be left out)

Vinagrette Dressing

1/4 cup olive oil
1/4 cup finely chopped dill
Juice of 1 lemon

Rinse and dry the fennel bulbs. Slice the fennel bulbs into 1½ inch slices.

In a large fry at moderate heat add your oil and let it come to temperature. Add the fennel, onion and coriander to the pan and sauté for 3-4 minutes.

Add the wine and orange juice and cover with a lid. Let simmer until soft.

To make the vinaigrette

When the fennel is soft remove the lid and season with salt and pepper. Mix in the oil, dill and lemon juice.

picture of Grilled Cheese

Grilled Cheese
(Wikimedia Commons)

Grilled Cheese Sandwich
with Jarlsberg Fondue,Ham and Tomato

Adapted from
makes 4 sandwiches

Jarlsberg mixture:
• ½ lb Jarlsberg cheese, cut into 1-inch pieces
• ¼ cup plus 2 tbs dry white wine
• 1 garlic clove, minced
• ground black pepper

Combine Jarlsberg ingredients with a food processor. Mix until smooth.

• 8 slices crusty bread
• ⅓ cup olive oil
• ½ lb black forest ham, cut into ¼-inch slices
• 2 medium tomatoes, sliced
• 1 cup (packed) arugula leaves

Assemble the sandwich by spreading 1 tablespoon of Jarlsberg mixture onto a piece of bread. Top with ham, tomato and arugula leaves. Spread additional tablespoon of Jarlsberg mixture onto the top slice of bread and set atop. Brush the top and bottom of sandwich with olive oil. Toast in a large skillet over medium to medium-high heat until cheese melts and bread turns golden brown. Repeat with remaining ingredients.

picture of Dessert Pizza

Dessert Pizza
Knightia13 (Wikimedia Commons)

Sugar Cookie Dessert Pizza

adapted from
yields 10-12 servings

• ½ cup butter, softened
• ½ cup sugar
• 1 large egg
• 1¼ cups all-purpose flour
• 1 tsp cream of tartar
• ½ tsp baking powder
• ¼ tsp salt

• 1 package of cream cheese
• 8 oz whipped topping, thawed
• 2 tsps vanilla extract
• ¼ cup confectioners' sugar
• assortment of favorite fruits

Tips: Arrange your favorite red and blue berries on top of the pizza to make a festive flag design! Pressed for time? Instead of making the cookie crust from scratch, substitute prepackaged sugar cookie dough.

Preheat oven to 350 degrees F. Cream together butter and ½ cup sugar in a large bowl until smooth. Add egg and mix. In a separate bowl combine flour, cream of tartar, baking soda and salt and add to creamed mixture until well blended. Press cookie dough into an ungreased pizza pan*. Bake for roughly 8 to 10 miutes or until lightly browned. While the crust cools, beat cream cheese, whipped topping and ¼ cup confectioners' sugar and vanilla until light and fluffy. Spread on cooled cookie crust. Cut crust into desired serving portions. Add fresh fruit to the top of the crust, making sure excess liquid is removed from fruit beforehand. Chill until ready to serve.

*Double crust to make a 9"x13" dessert pizza.

picture of Kvikk Lunsj

Kvikk Lunsj

Kvikk Lunsj with Apples and Mascarpone Cream

Adapted from

Kvikk Lunsj is the Norwegian equivalent of the wafer and chocolate Kit Kat™ bar. Introduced by Freia founder and hiking enthusiast Johan Throne Holst in 1937 as the perfect portable snack to enjoy while hiking or skiing, Kvikk Lunsj has become a favorite of Norwegians during eastertime family hikes and cross-country ski trips to the mountains.

• 3 apples, peeled and coarsley chopped
• 2 lemons
• 2 tbs. icing sugar (powdered sugar)
• 1 tsp. cardamom
• ¾ cup mascarpone
• 2 tbs. icing sugar (powdered sugar)
• 4 Kit Kat™ bars (Kvikk Lunsj), coarsley chopped

Add chopped apples, sugar, cardamom and juice from two lemons to a pan. Cover with lid and simmer for 2-3 minutes. Mash apple compote with a whisk and cool. Add remaining sugar to mascarpone and whisk together. Serve apple compote topped with mascarpone cream and coarsley chopped chocolate bars in a glass or a bowl and enjoy.

picture of Shrimp Salad Sandwich

Shrimp Salad Sandwich

Norwegian Shrimp Salad Open-Faced Sandwich

adapted from,
yields 2 servings

• ½ cup small salad shrimp, cooked and peeled
• ¼ cup finely chopped cucumber
• 1 tsp finely chopped parsley or dill
• 1 tsp finely chopped scallion
• ¼ tsp capers (optional)
• fresh lemon juice to taste
• 2 tsp mayonnaise, créme fraîche or sour cream
• salt
• freshly ground pepper
• 1 avocado, sliced thinly
• slices of hearty bread

Combine shrimp, parsley/dill, capers, scallion and cucumber in a bowl. Add mayonnaise (or créme fraîche or sour cream) and mix until combined. Season to taste with salt, pepper and lemon juice. Chill in refrigerator. Serve chilled shrimp salad with avocado slices on top of a slice of your favorite bread.

picture of Valentine Vafler

Valentine Vafler

Scandinavian Sweetheart Waffles

Adapted from
makes 5 servings

• 2 eggs, separated
• ¼ cup white sugar
• 1 tsp vanilla sugar
• ¼ cup water
• 3 tbsp butter, melted
• 1 cup buttermilk
• 1½ cups all-purpose flour
• ¼ tsp ground cardamom
• 1 pinch salt

Beat egg yolk and sugar in a large mixing bowl until frothy. Add in water and vanilla sugar until evenly blended. Divide melted butter, buttermilk and flour in half and add to mixture, stirring until smooth. Add the remaining butter, buttermilk and flour as well as the cardamom and salt and beat until smooth again.

In a new bowl, beat the egg whites with a mixer until stiff peaks form. Carefully fold whites into batter, keeping as much volume as possible. Preheat waffle iron to manufacturer's instructions. Spoon roughly ⅓ cup of batter into waffle iron and close lid. Cook for about 5 minutes or until golden brown. Remove waffle and repeat with remaining batter. Serve with your favorite topping.

Berry Syrup

Adapted from

• 1½ cups of your favorite berries or 1 cup blueberries
• ¾ cup sugar
• ⅓ cup water
• 2 tsp lemon juice
• 1 tbsp corn starch, wisked with enough water to make slurry

Bring lemon juice, water, sugar and berries to boil. Reduce heat and simmer. Slowly add cornstarch mixture to syrup until you reach desired consistency. Syrup can be strained through a sieve or through cheese cloth if less pulp or berries are preferred. Refrigerate remaining syrup.

picture of norwegian waffles


Heart-Shaped Cream Waffles(Vafler)

The Great Scandinavian Baking Book Beatrice Ojakangas

• ⅔ cup all-purpose flour
• 1 tsp freshly ground cardamom
• 3 eggs
• ¼ cup sugar
• ⅔ cup dairy sour cream
• 3 tbsp melted butter
• butter for brushing the iron
• powdered sugar
• jam or fresh berries to serve with the waffles
• whipped cream to serve with the waffles (optional)

The traditional Scandinavian waffle iron makes individual heart-shaped waffles. (A regular waffle iron may not be as attractive, but the waffles will taste just as good, although they may be slightly thicker and not quite so light.)

Stir flour and cardamom together and set aside. In small bowl of electric mixer, beat the eggs and sugar together at high speed for 10 minutes until mixture forms ribbons when beaters are lifted.

Sprinkle flour mixture over eggs; stir the sour cream until smooth and add to the mixture, folding until batter is smooth. Fold in the melted butter.

Place the waffle iron over medium heat and heat until a drop of water sizzles on the grid, turning over once to heat both sides. Brush the grids with butter and spoon in the batter. Bake, turning once, until golden brown, then remove from iron and sprinkle with powdered sugar. Serve immediately with tart lingonberry or other jam or fresh berries and whipped cream.

Or, bake waffles in a standard electric waffle iron as manufacturer of the iron directs.

picture of Norwegian Meatballs and Gravy

Norwegian Meatballs and Gravy

Norwegian Meatballs and Gravy

adapted from
yields 16 servings

• 2 eggs, lightly beaten
• 1 cup of milk
• 1 cup dry bread crumbs
• 2 tsp salt
• ½ cup finely chopped onion
• 2 tsp sugar
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp allspice
• ¼ tsp pepper
• 2 lbs ground beef (95% lean)
• 1 lb ground pork

• 2 tbsp finely chopped onion
• 3 tbsp butter
• 5 tbsp all purpose flour
• 4 cups beef broth
• ½ cup heavy whipping cream
• dash white pepper
• dash cayenne pepper

Combine seasonings, sugar, onion, breadcrumbs, eggs and milk in a large bowl. Wait until milk is absorbed into breadcrumbs then add meat. Stir until blended and form into 1-in balls. Place on a greased rack over a baking pan. Bake until browned at 400, roughly 18 minutes. Drain and set aside.

To make gravy, saute onion in butter until softened. Stir in flour and brown lightly. Add broth slowly, cooking and stirring until smooth and thickened. Mix in cayenne and white pepper and cream. Gently add meatballs to gravy and heat through but do not boil.

picture of Peppermint Bark

Peppermint Bark

Milk Chocolate Peppermint Bark

adapted from

• 2 (12oz) packages milk chocolate chips
• 2 (12oz) packages white chocolate chips
• 2 tsp peppermint extract
• 8 peppermint candy canes, crushed, divided

Servings: 50

Cover a 12x18 inch jelly roll pan with aluminum foil. Place milk chocolate in a microwave-safe ceramic or glass bowl and carefully melt in microwave on 30-second intervals. Stir between each interval until chocolate is smooth. Add peppermint extract to chocolate and stir. Spread mixture onto foiled pan and chill until set (about 30 minutes).

While milk chocolate is setting, melt white chocolate, repeating the same 30-second interval process as with the milk chocolate until white chocolate is smooth. Add ¼ cup of crushed candy canes and stir. Spread white chocolate and candy cane mixture evenly onto chilled milk chocolate layer. Top with sprinkled candy cane pieces and chill until set, roughly 1 hour. Break into pieces and serve.

picture of Turkey Soup with Norwegian Dumplings

Turkey Soup with Norwegian Dumplings

Turkey Soup with Norwegian Dumplings

• Turkey bones, skin and scraps (for stock)
• Water
• 1 large onion, chopped
• 2 cups chopped celery, including tops
• Salt and pepper
• Norwegian dumplings
• ½ cups chopped fresh parsley

Place turkey bones and scraps in a soup kettle and cover with water. Leave uncovered and heat to a boil, then slowly simmer for 45 minutes. Add water as needed to keep the bones covered. Strain. Add celery and onion to broth and cook for 15 minutes until tender. Add salt and pepper to taste.

Dumplings: Add one at a time to the stock. Cook uncovered for 20 minutes. Add parsley just before serving.

• 2 cups milk
• ½ tsp. nutmeg
• 2 Tbsp. butter
• 1¼-1½ cups flour
• 2 Tbsp. sugar

In medium pan, combine butter, milk, sugar, and nutmeg and simmer, stirring until sugar dissolves and butter melts. Decrease heat to low and mix in flour. Remove pan from heat and whisk until smooth. Shape into walnut sized dumplings.

picture of Pumpkin Beef Casserole

Pumpkin Beef Casserole

Pumpkin and Beef Casserole

Adapted from www.apé

• 2 lbs trimmed tender beef, diced
• 4 shallots, roughly chopped
• 2 large garlic cloves, minced
• 3 tbsp olive oil
• 2 plum tomatoes, chopped
• 1 green bell pepper, cubed
• 1 tbsp salt
• ½ tsp ground pepper
• 1 tsp tabasco
• 1 tsp sugar
• 12 dried apricots, cubed
• 3 large potatoes, peeled and cubed
• 2 cups white wine
• 3 cups beef stock, water or broth
• 3 large sweet polatoes, peeled and cubed
• 1 medium sized pumpkin (about 7¾ lbs)
• ¼ cup melted butter
• ½ cup fino sherry
• 2 fresh cobs of corn
• fresh coriander

Heat oil in a large frying pan and brown beef. Add onion and garlic and saute until soft. Add remaining ingredients and bring to boil. Cover and simmer for 45 minutes.

Bring lightly salted water to a boil. Add corn and boil for 4 minutes. Remove from water and allow to cool. Cut kernels from the cob and set aside.

Remove the top of the pumpkin, creating an 8" or 9" opening. Remove strands and seeds. Brush the inside of the pumpkin with melted butter. Place pumpkin in a baking dish. Add sherry and corn to the heated meat mixture and pour into the pumpkin. Replace the pumpkin top and place in the oven on the lowest rack at 350° F. Bake for 1 hour. Serve directly from the pumpkin and include the tender flesh of the pumpkin.

picture of Lingonberry Plant


Vanillla Cheesecake with Lingonberries and Cardamom Whipped Cream

adapted from

• 2 lbs cream cheese (room temp.)
• ½ cup unsalted butter (room temp.)
• 1 tbsp vanilla extract
• 1½ cup sugar
• ½ cup less 1 tbsp cornstarch
• 7 large eggs
• 2 cups heavy cream
• ¼ cup lemon juice

Berry Topping
• 1 cup fresh lingonberries
• ¼ cup sugar

Cardamom Cream
• 2 cups heavy cream
• ¼ cup sugar • 1 tbsp vanilla extract
• 1 tbsp freshly ground cardamom seeds

Move rack to upper ⅓ position and preheat oven to 350. Beat cream cheese and butter with electric mixer until smooth. Add sugar, vanilla and cornstarch and beat well. One at a time add the eggs, beating well between each addition. With the mixer set to low, gradually add the cream and lemon juice. Pour into a buttered 9x13 pan. Place pan in a bain marie (directions below) and bake for 30 minutes. After 30 minutes, increase oven temperature to 375 and rotate cheesecake 180 degrees in the oven. Bake for additional 15 minutes or until the top is a golden brown. Allow cheesecake to cool to room temperature. Carefully run a knife around the edge of the pan to release the cake and invert onto a serving tray. To prepare the topping, sprinkle lingonberries with sugar and stir until sugar dissolves. Allow to rest for 30 minutes. Whip cream, sugar, vanilla and cardamom seeds with electic mixer. Spoon berries and cardamom cream onto each piece of cake and serve. To make a bain marie, fill a pan one size larger than your 9x13 cake pan with boiling water. Do not fill more than ⅓ of the pan. Slowly lower your cake pan into the pan of boiling water, covering the sides of the cheesecake pan half of the way. Add or remove water to reach correct level and place both pans in the oven.

picture of Lingonberry Plant


Lingonberry Bar

From The Norwegian
Kitchen by Kjell E. Innli

• Scant 2 cups of flour
• ⅔ cup sugar
• 1 tbsp baking powder
• Scant ⅔ cup unsalted butter
• 1 egg
• ¾ cup lingonberry preserves

• ⅔ cup oatmeal
• 3 tbsp butter
• ½ cup sugar
• ½ tsp vanilla extract

Preheat oven to 400°F. Combine flour, sugar and baking powder and cut in the butter with a pastry blender. Add the egg and mix well. Spread into a greased 8x12" pan. Spread the preserves over the batter. Combine all ingredients for the topping and sprinkle over the batter. Bake 25-30 minutes, until golden.

Cool in the pan.

picture of Salmon with Asparagus

Salmon with Asparagus

Foil-Baked Norwegian Salmon with Roasted Asparagus

Adapted from
Serves 4

• 4 5-6 oz Norwegian salmon fillets
• 4 tbsp butter
• 4 sprig tarragon
• 1 lemon
• 3 tbsp extra virgin olive oil
• ¾ lb asparagus
• salt
• pepper

Preheat oven to 375°F. Cut lemon into slices and set aside. Tear a 12" square section of foil. Lightly butter the center of the foil and place a single salmon fillet. Season with salt and pepper and top with a piece of butter, sprig of tarragon and slice of lemon. Fold sides of foil together to create a tightly sealed package. Repeat steps with the remaining fillets.

Wash asparagus and trim ends. Arrange in single layer in an oven-safe casserole dish and drizzle lightly with olive oil. Season with salt and pepper. (For added flavor, substitute salt and pepper for garlic salt and lemon pepper.)

Bake asparagus for 10-12 minutes and salmon fillets for 12-15 minutes or to desired temperature

picture of Campfire


Midsummer Campfire Bread and Hot Dogs

Adapted from

• 1½ cup warm water
• 3 tsp active dry yeast
• 4 cups (or more) all purpose flour
• 1 tsp sugar
• 2 tsp salt
• 2 tbsp olive oil + a little extra
• 12 Hot dogs
• Long sticks, bamboo poles or metal skewers
• Ketchup and mustard

Mix warm water and yeast in a bowl or standing mixer. Let stand for 5 minutes or until yeast dissolves.

Add remaining ingredients, stirring until well combined. If using a standing mixer, mix with dough hook for 5 minutes, otherwise transfer dough mixture to lightly floured surface. Knead until smooth, add flour in increments if dough is sticky. Continue kneading for at least 5 minutes. Cover with plastic wrap and let dough rise in a warm area until the dough doubles in size, roughly 1 hour.

Punch dough down and drizzle with olive oil. Transfer to a portable bowl with a lid.

Prepare a fire and let it burn down to red coals.

Thread a hot dog onto a skewer or stick. Take a small plum sized portion of dough and roll between hands until you have a rope. Twist dough around hot dog and hold over coals, rotating until bread is golden and cooked and hot dog is warmed

picture of Norwegian Bløtkake

Norwegian Bløtkake
photo Creative Commons

Norwegian Strawberries and Cream Cake (Bløtkake)

from The Great Scandinavian Baking Book by Beatrice Ojakangas
Serves 16

• ¾ cup cake flour
• 1 tsp baking powder
• 6 eggs, separated
• 1 cup sugar

• 3 egg yolks
• 2 tbsp butter
• 2 tbsp cornstarch
• 1½ cups half-and-half
• ¼ cup sugar
• 2 tsp vanilla extract
• ½ cup strawberry or apricot jam, warmed and strained
• 1 pint fresh strawberries

• 1½ cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla

Blend flour with baking powder; set aside. In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike. In small bowl, beat egg yolks until frothy. Fold egg yolks and flour mixture into the egg whites.

Butter two 9-inch round cake pans and dust with flour. Divide batter between pans. Preheat oven to 350°F. Bake layers 30 minutes or until centers spring back when touched with finger. Cool in pans. (Centers of cakes may sink slightly.)

To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half-and-half, and sugar. Cook, stirring, over medium heat until mixture is smooth and thick. Remove from heat, cover, and cool. Stir in vanilla.

To assemble the cake, cut layers horizontally into 2 layers each. Place bottom layer on cake plate and spread with half of the custard. Top with next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Spread with remaining custard. Top with remaining layer of cake.

picture of Norwegian School Bread

Norwegian School Bread

Skolebrød (School Bread)

Adapted from
Makes 20 buns


• 1 stick (8 tbsp) melted butter
• 3 cups warm whole milk
• 1 cup sugar
• 1½ tbsp yeast
• 2 tsp ground cardamom
• 1 tsp salt
• 6 cups flour, plus more for kneading
• 1 egg, lightly beaten, for egg wash

Custard filling:

• 1 cup heavy cream
• 1 cup whole milk
• 1 egg
• 2 egg yolks
• 1 tbsp cornstarch
• ½ cup plus 2 tbsp granulated sugar
• 1 tsp vanilla extract


• powdered sugar glaze
(1 tbsp milk + 1 tsp vanilla extract blended with powdered sugar until it reaches icing consistency – probably close to a cup)
• 1 cup unsweetened shredded coconut

Mix melted butter, warm milk and sugar in a bowl. Sprinkle yeast over mixture and let stand for 5-10 minutes or until yeast is frothy. Stir in salt and cardamom. Carefully add flour, stirring between additions, until you create a sticky dough. Knead dough on a floured surface for 5 minutes. Dough consistancy should be sticky (dry dough will not yield good texture) yet workable. Place dough inside a lightly greased bowl and cover with a damp cloth. Leave in a warm place to rise for 1 hour or until dough doubles in size.

To make the custard filling, whisk egg, egg yolks, cornstarch and sugar. Bring milk and heavy cream to a light simmer in saucepan. Add ¼ cup of hot mixture to the egg mixture and stir to prevent curdling. Repeat last step with another ¼ cup. Pour the eggs back into the saucepan a cook at a medium-low temperature, stir constantly until mixture is nearly the texture of pudding. Remove from heat and add vanilla extract. Set aside to cool.

After dough has risen, punch it down and place on a floured surface. Separate into 20 equal pieces. Form each into a ball and then pulling gently, form into a thick disk. Create an indent in the center of each with your fingers and place on a parchment lined baking sheet. Cover with cloth and allow to rise for 30 more minutes.

Preheat oven to 350°F. Add a spoonful of the cooled custard to the center of each bun. Brush the edges of each bun with egg glaze. Bake on a baking sheet until golden brown, roughly 15 minutes. Remove to cooling rack.

Once buns are cooled, place shredded coconut in a shallow bowl. Make icing and spread onto bun, avoiding the custard center. Gently dip iced bun into coconut and set aside to dry. Repreat the process with remaining buns.

picture of Norwegian Fish Cakes

Norwegian Fish Cakes

Fiskekaker (Norwegian Fish Cakes)

Adapted from
Makes 6 cakes

• 1 lb white fish fillets (such as cod or haddock)
• ½ tsp salt
• ⅛ tsp pepper
• ⅛ tsp ground nutmeg
• 1 egg white
• 1½ tbsp corn starch
• ½ to 1 cup ice-cold milk, more if needed
• 1 tbsp finely chopped chives
• 1-2 tbsp canola oil for frying

Dry fillets with paper towels and cut into large pieces. Process fillet pieces in a food processor. Add egg white, corn starch, salt, pepper and nutmeg to processor and grind until blended. Set the processor to a low speed and slowly add milk through the chute until the mixture has a paste-like consistency, using as much milk as the mixture can absorb without becoming too watery to form the cakes. Add chives to mixture and process. Move mixture to a bowl.

Heat oil in a large pan on medium heat. Divide mixture into 6 portions and form into cakes (roughly 2-3 inches wide). Fry cakes for four minutes each side or until golden brown. Serve and enjoy!

Remoulade Sauce
(makes 1½ cups)

• 1¼ cups mayonnaise
• ¼ cup mustard
• 1 tbsp sweet paprika
• 1-2 tsp cajun or creole seasoning
• 2 tsp prepared horseradish
• 1 tsp pickle juice (can substitute lemon juice or vinegar)
• 1 tsp hot sauce
• 1 large clove garlic, minced and smashed

picture of turkey dumpling soup

Turkey Dumpling Soup

Turkey Soup with Norwegian Dumplings

• Turkey bones, skin and scraps (for stock)
• Water
• 1 large onion, chopped
• 2 cups chopped celery, including tops
• Salt and pepper
• Norwegian dumplings
• ½ cups chopped fresh parsley

Place turkey bones and scraps in a soup kettle and cover with water. Leave uncovered and heat to a boil, then slowly simmer for 45 minutes. Add water as needed to keep the bones covered. Strain. Add celery and onion to broth and cook for 15 minutes until tender. Add salt and pepper to taste.


Add one at a time to the stock. Cook uncovered for 20 minutes. Add parsley just before serving.


• 2 cups milk
• 2 Tbsp. butter
• 2 Tbsp. sugar
• ½ tsp. nutmeg
• 1¼-1½ cups flour

In medium pan, combine butter, milk, sugar, and nutmeg and simmer, stirring until sugar dissolves and butter melts. Decrease heat to low and mix in flour. Remove pan from heat and whisk until smooth. Shape into walnut sized dumplings.

picture of Meldal Soup

Meldal Soup

Soup from Meldal

from The Norwegian Kitchen
by Kjell E. Innli, Serves 6

• 3 lbs boneless stew meat
• 3 liters (quarts) water
• 3-4 tsp salt
• 4 black peppercorns
• 1 chunk fresh ginger
• 1 tsp chopped onion
• 2 cups carrot (matchstick pieces)
• 2 cups cabbage squares
• 2 cups rutabaga cubes

• ½ lbs finely-ground meatball mixture

• ¾ cup 10% fat cream
• 1½ tbsp sugar
• ¾ cup flour
• 2 eggs
• ⅛ tsp ground nutmeg

Simmer the meat in the water with salt and pepper until tender, about 60-90 minutes. Remove from the stock and slice across the grain. Moisten with stock. Cook the vegetables in the stock until tender, 8-10 minutes. Make small meatballs with a teaspoon. Simmer in the stock together with the vegetables about 5 minutes.


Bring the cream and sugar to a boil. Add flour, stirring until the mixture forms a ball. Remove from the heat and beat in the eggs one at a time. Season with nutmeg. Make small dumplings and simmer in the stock together with the vegetables and meatballs about 5 minutes.

Serve the soup with the vegetables, meatballs and dumplings. Arrange the meat on a platter and serve with boiled potatoes and flatbread.

picture of Norwegian lapskaus (stew)

Lapskaus Photo: Wiki Commons

Norwegian Lapskaus

Adapted from
Makes 6-8 servings

• 2¾ lbs chuck steak (off the bone and trimmed of excess fat), cut into ¾-inch pieces
• 6 large carrots, chopped into ¾-inch pieces
• 1¼ cups parsley roots, chopped into ¾-inch pieces
• 3¼ cups rutabaga, chopped into ¾-inch pieces
• 2¼ lbs floury potatoes such as Russets, chopped into ½-inch cubes
• 6⅓ cups fresh chicken stock
• ⅛ cup butter
• Freshly chopped parsley to garnish
• Salt and freshly ground pepper to taste

Add meat in batches to a large casserole pot and brown. Once meat is browned, add chopped vegetables, stock and salt and pepper.

Bring to boil and skim stew when needed. Cover and simmer gently for 2½ hours. After simmering, check the seasoning and adjust as needed.

Top with freshly chopped parsley and serve with flatbrød.

picture of Norwegian Apple Pie

Norwegian Apple Pie

Norwegian Apple Pie (Eplepai)

from The Great Scandinavian Baking Book
by Beatrice Ojakangas,
Makes one 9-inch pie

Although this is called a "pie" in Norway, we would think of it as a cake. Incredibly simple to make, it's a perfect last-minute dessert when fresh apples are in season.

• 1 egg
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup all-purpose flour
• ½ cup chopped almonds
• 3 medium-sized tart apples, pared, cored and diced


• 1 cup whipping cream
• 2 tablespoons powdered sugar

Preheat oven to 350°F. Butter a 9-inch pie pan generously. Stir all the pie ingredients together in a bowl until blended. Mixture will be stiff. Spoon into the pie pan. Bake 30 minutes or until browned. To serve, cut into wedges. Whip the cream with the powdered sugar to accompany the cake or serve with ice cream.

picture of Rhubarb


Norwegian Rhubarb Pudding

Adapted from, makes 6 servings

• 1¾ cups water
• ¾ cup granulated sugar
• 1½ lbs fresh rhubarb, cut into ½-inch pieces
• ¼ cup cold water
• 3 tablespoons cornstarch
• ½ teaspoon vanilla extract
• 1 cup chilled whipping cream
• 2 tablespoons granulated sugar

Bring water and sugar (¾ cup) to boiling, stirring occassionally. Add chopped rhubarb and simmer uncovered for 10 minutes, or until tender. Mix ¼ cup of cold water with the cornstarch and add to the rhubarb. Bring to a boil, stirring constantly. Continue to boil and stir for an additional minute, then add vanilla extract. Pour into serving dishes or bowl and cover. Refrigerate.

Beat whipping cream and 2 tablespoons of sugar in chilled bowl until stiff. Pipe through decorator's tube or spoon onto top of pudding.

picture of Cloudberry


Cloudberry Layer Cake

(Yields 16 servings)

• 6 large eggs (about 1⅓ cups), room temperature
• 1⅓ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1⅓ cups all-purpose flour, stir before measuring
• 2 cups cloudberry preserves
• 3 cups heavy cream, whipped
• ¼ cup confectioners' sugar
• 2 teaspoons pure vanilla extract
• ½ cup dark rum


Preheat oven to 350 degrees. Pepare two round 9-inch cake pans by lining with parchment paper.

Combine eggs and sugar. Beat for about 5 minutes until light and lemon colored. (It is easier to complete this step using an electric mixer with a whisk attachment rather than by hand.) Add vanilla and salt and beat. Fold in flour with a spatula. Divide batter in half and add to each pan. Bake for 25 to 30 minutes or until center of cake springs back when touched. Cool cakes on a wire rack. Once cool, remove cakes from pans and slice horizontally with a serrated knife to make 4 layers total.


Whip cream until firm (not stiff) and add confectioners' sugar and vanilla.

Assembling Cake:

Place bottom layer of cake on plate and brush with rum. Divide filling into thirds, and spread one-third on the base layer. Add second layer, brush with rum and top with half of the cloudberry preserves. Top with the third cake layer, brush with rum and spread with one-third of the filling. Top with remaining cake layer, brush with rum and spread remaining preserves. Fill a 12-inch pastry bag with remaining filling and pipe top of cake with ½ inch star tip, creating a decorative pattern.

picture of Veiled Peasant Girls

Veiled Peasant Girls from wikicommons

Veiled Peasant Girls (Tilslørte bondepiker)

Authentic Norwegian Cooking
Astrid Karlsen Scott

• ½ lb. apples
• ½ cup water
• 3⁄8 cup approx. sugar
• 2½ tbsp. butter
• 2 cups white bread, dried and ground
• 3⁄8 cup sugar
• 1½-2 cups heavy cream
• ½ tsp. pure vanilla extract

Peel and core apples, and cut in wedges. Cook in the water until tender. Be careful not to scorch. Add sugar to taste. Stir to the consistency of applesauce, but leave a few whole bits of apple. Cool.

Melt the butter or margarine in a frying pan. Add the bread crumbs and sugar. Mix and brown over medium heat. Turn constantly with a spatula as they brown. The bread can easily be burnt if it is not stirred all the time. The crumbs should be a light caramel color. When done spread on platter to cool.

Whip cream until firm and glossy, adding a little vanilla if desired. Layer bread crumbs, applesauce and whipped cream in a glass bowl. Place a layer of cream on top. Sprinkle a few crumbs on top for garnish. Serves 4.

picture of sliced orange

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Candied Orange Cake

Candied Oranges
• 3 navel oranges
• 2 cups sugar
• 1 cup water

Cut ends from oranges and cut into ¼ inch slices. Combine sugar and water in a saucepan and bring to a boil. Add orange slices. Turn to medium heat and continue at a low boil, uncovered, for 12 minutes, carefully stirring slices and syrup.

Remove from heat. Line a baking sheet with parchment and preheat oven to 200° F. Arrange orange slices with a fork or tongs on baking sheet. Bake orange slices for an hour. Remove from oven and allow to cool. Store in airtight container. Keep remaining orange syrup and chill in a bowl until needed.

• 1⅓ cups all-purpose flour
• ⅔ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• ⅔ cup milk
• 2 tbsp olive oil
• 2 tbsp butter, softened
• 1 egg
• 1 teaspoon vanilla
• candied orange slices
• 5 candied orange slices,chopped (about ¾ cup)

Combine flour, sugar, baking powder and salt in a mixing bowl. Add vanilla, milk, oil, butter and egg and beat with mixer on low until blended. Continue to beat mixture for an additional minute on medium speed. Add chopped candied orange slices and stir. Set aside.
Grease and flour a round 9 x 1½ inch pan and pour in batter. Place pan in a preheated 350° F oven for 25 to 30 minutes. Test with a toothpick in center for doneness. Cool on a wire rack for 10 minutes, then remove cake from pan and allow to cool completely.
Top cake with candied orange slices and drizzle with orange syrup.

picture of campfire


Campfire Bread with Hot Dogs and Homemade Tartar Sauce

Bread Dough

• 1¾ cups flour
• ½ tsp salt
• 2 tsp baking powder
• 3 tbsp butter
• ¾ cup water, milk or buttermilk

• 4 hot dogs
• 4 slices of bacon
• 4 slices of cheese

Combine dry ingredients with butter and stir until texture is grainy. Add liquid (water, milk or buttermilk) to mixture and work into a dough-like consistency. Divide into 4 pieces and roll dough into a sausage shape. Wrap a slice of bacon and cheese around each hot dog. Next, twist dough around wrapped hot dog and skewer with a stick. Carefully heat hot dog over campfire and grill until cooked.

Homemade Tartar Sauce

• ½ cup créme fraîche
• ¼ cup mayonnaise
• ½ cup chopped pickles
• 1 tbsp curry
• salt and pepper

Combine ingredients and season with salt and pepper to taste.

picture of baked apple

Baked Apple

Baked Apples with Cardamom

• light molasses or syrup
• 1½ tsp cardamom, ground
• 5 graham crackers, crushed
• ¼ cup butter
• 2 tbsp muscovado sugar
or substitute a dark, coarse brown sugar
• 8 apples (similarly sized)

Pre-heat oven to 350°F. Wash and core apples. Melt butter and mix in a bowl with crushed graham crackers, sugar and cardamom.

Place cored apples in a baking dish and fill evenly with cracker mixture.

(For easier clean up, line baking dish with foil) Top apples with light molasses or syrup and bake for 10-15 minutes. Cooking time will vary based on the size of apples. Apples are finished when soft to the touch, but not mushy.