The Norwegian Christmas Cookbook

 

 

The Norwegian Christmas Cookbook

 

 

 

Marit Peters

 

 

© Copyright 2021 Marit Peters.

All rights Reserved.

 

 

Contents

 

Introduction

 

Author’s Note

 

Photo Credits

 

Fried Apples

Redcurrant Jelly

Cucumber Salad

Mushroom Sauce

Butter with Tomato

Creamed Fish Soup

Mashed Potatoes with Cheese

Dill Sauce

White Sauce

Wine Sauce

Prune and Juniper Stuffing

Madeira Sauce

Sauerkraut

Sandefjord Butter Sauce

Brown Gravy

Kale with Cream

Boiled Potatoes with Parsley

Cabbage and Cream

Potato Dumplings

Crispbread

Coleslaw

Waldorf Salad

Celeriac Puree

Potato Lefsa

Root Vegetable Mash

Liver Pate

Cabbage and Bacon

Cabaret

Trout with Sour Cream Sauce

Oyster Stew

Whole Baked Salmon

Salt and Sugar Cured Cod

Herring with Sour Cream

Ground Fish

Christmas Cod

Pork Ribs

Roast Beef and Juniper Berries

Mutton Roll

Roast Goose

Roast Turkey

Pork Meat Balls

Pinnekjøtt

Pork with Prunes

Christmas Ham

Pickled Pork

Fattigman Cookies

Spice Cookies

Caramel Pudding

Krumkake

Almond Cookies

Gingerbread

Butter Cookies

Queen Maud pudding

Prince's Cake

Rice Pudding

Cloudberry Cream

Smultringer

Goro Cookies

Christmas Bread

Apple Porridge

Gløgg

 

 

Introduction

 

Christmas is very popular in Norway, and the snowy Nordic setting suits many Christmas traditions making it a magical time. There are Christmas markets, parties and numerous other traditions and customs. The main day of Christmas in Norway is Christmas Eve on 24 December. A big part of these celebrations and occasions is Christmas food. There are many traditional Norwegian Christmas foods which are influenced by Norway’s long history and rural nature. These include many meat dishes – some rather bizarre - to fish dishes as Norway is famous for its seafood. Norwegian Christmas cookies and desserts are also wonderful.

 

Try some Norwegian recipes this Christmas in this book – The Norwegian Christmas Cookbook

 

 

Author’s Note

 

This book is a selection of modern and traditional Norwegian Christmas recipes. The ingredients and utensils needed for cooking the dishes should be readily available. Some specialist items will be needed. For example the classic Norwegian Christmas dish of lamb ribs entails drying the ribs for several weeks. A more convenient way of cooking the dish is to buy the ready dried ribs. The Norwegian cake Krumkake uses a specialist tool – a Krumkake iron – to cook. Also cloudberry jam may not be available in usual retail outlets.

 

Photo Credits

 

Cloudberry Cream, December 24, 2005

https://www.flickr.com/photos/sunrise/80197054

 

 

Lamb Ribs, 23 December 2007

https://commons.wikimedia.org/wiki/File:Pinnekjott.jpg

 

 

Pork Ribs, 6 January 2007

https://commons.wikimedia.org/wiki/File:Prok_ribs.jpg

 

Rice Pudding

29 January 2010

https://commons.wikimedia.org/wiki/File:Risengrynsgrøt.jpg

 

 

Fried Apples

 

 

Ingredients

 

7 chopped apples

100g/half a cup of brown sugar

1 teaspoon of cinnamon

half a teaspoon of cardamom

4 tablespoons of butter

 

 

Cook the apples in the butter in a pan for 5 minutes. Add the rest of the ingredients and cook on a medium heat for 15 minutes.

 

Serve with meat.

 

 

Redcurrant Jelly

 

 

Ingredients

 

900g/1.9 lb of redcurrants

800g/1.7 lb of sugar

1 tablespoon of lemon juice

 

 

Put the currants in a pan. Add 60ml of water. Bring to the boil. Mash the redcurrant lightly with a fork. Leave to cool for 6 minutes.

 

Put the contents into a jelly bag. Pour currants into the bag. Place over a bowl and leave to strain for 8 hours.

 

Put the strained liquid in a saucepan. Add the sugar and lemon juice. Cook on a medium heat until the sugar has dissolved. Boil for 10 minutes - until set.

 

Store in jars.

 

 

Cucumber Salad

 

 

Ingredients

 

2 sliced cucumbers

1 tablespoon of chopped parsley

2 tablespoons of sugar

2 tablespoons of white vinegar

caraway seeds

1 teaspoon of black pepper

1 teaspoon of salt

 

 

Mix the vinegar, salt, pepper, sugar, parsley and some caraway seeds.

 

Layer the cucumber in a bowl. Pour over the vinegar mix. Put a weighted down plate on top of the bowl and place in the refrigerator for 1 hour.

 

 

Mushroom Sauce

 

 

Ingredients

 

300g/10.5 oz of sliced mushrooms

1 tablespoon of finely chopped onion

1 tablespoon of butter

1 tablespoon of flour

230ml/1 cup of cream

2 teaspoons of soy sauce

2 tablespoons of sour cream

salt

pepper

 

 

Cook the mushrooms in butter for 8 minutes.

 

Add the flour and mix to make a paste like sauce. Add the cream and cook for 10 minutes on a medium heat stirring all the time.

 

Add some salt and pepper and the soy sauce. Add the sour cream before serving.

 

Serve with meat.

 

 

Butter with Tomato

 

 

Ingredients

 

6 tablespoons of butter

2 tablespoons of tomato puree/paste

half a teaspoon of salt

half a teaspoon of sugar

 

 

Mix the ingredients to make a smooth paste - preferably with a blender. Place in the refrigerator and serve cool. Serve with fish.

 

 

Creamed Fish Soup

 

 

Ingredients

 

900g/2 lb of chopped cod fillet (skinless and boneless)

2 chopped carrots

1 chopped celeriac

5 chopped new potatoes

3 chopped cloves of garlic

2 chopped stalks of celery

half a chopped onion

1 chopped leek

720ml/3 cups of fish stock

480ml/2 cups of milk

240ml/1 cup of cream

10g/half a cup of chopped dill

3 tablespoons of lemon juice

salt

pepper

 

 

Put 7 tablespoons of butter in a saucepan. Add the celery, garlic, onions and leek with some salt and pepper.

Impressum

Verlag: BookRix GmbH & Co. KG

Tag der Veröffentlichung: 06.09.2021
ISBN: 978-3-7487-9342-7

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