It’s May and we’re here for all the delicious cakes and desserts on offer on the kakebord (cake table)! From cream cakes and pavlova to mousse and ice creams, I have a round-up of delicious desserts you can make for Norway’s Constitution Day on the 17th May or any other celebration you might have this month!

You’ll also find other classics, like Almond Wreath Cake (kransekake), White Lady Marzipan Cake (hvitdame), Prince Cake (fyrstekake), Candied Almond Cake (krokankake), and Mini Custard Pies (linser), in my new cookbook – Norwegian Baking Through the Seasons. So, be sure to grab a copy to add to your collection!

Bløtkake (Layered Cream Cake)

Kvæfjordkake (The World’s Best Cake)

Kari’s Cheesecake (Ostekake)

Lemon Blueberry Cream Cake (sitron- og blåbærkake)

Pavlova Cheesecake (Ostekake) with Fresh Berries

Fresh Strawberry & Cream Layer Cake (jordbærkake med krem)

Brunost Layered Cream Cake (Brunost Bløtkake)

Moist Chocolate Sheet Cake (sjokoladekake i langpanne)

Sitronfromasj (Lemon Mousse)

Strawberry Mousse (Jordbærfromasj)

Grilled Strawberry Cream Cake Roll (Grillet Rullekake)

Brunost Cream Pie (brunostkrem-pai)

Strawberries and Cream (Jordbær med Fløte)

No-Churn Brunost and Raspberry Swirl Ice Cream with Brunost Dipped Waffle Cones

Daimiskake (Chocolate Toffee & Macaron Ice Cream Cake)

Roasted Strawberry & Lemon Ice Cream (Jordbœr Iskrem)

Rømmegrøt Ice Cream

Norwegian Success Tart (Suksessterte)

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Winter is here in the north and that means lots of snow and chilly temperatures. Simple, warm, and comforting meals are always welcome, which is where good winter soups and stews come in. Rich, hearty, creamy, nutritious, and full of flavor – whether teeming with vegetables, fish or meats – you’ll find something here for everyone.

From the sea or land, these winter soups and stews reflect the availability of produce. As the growing season outdoors has concluded, we look to our storage of root vegetables, apples, and herbs for bulk. Wild meats, such as reindeer and moose, are more common in our mountain region. The sea, of course, is full of abundance with winter being the high season for many of the species found there.

I hope these winter soups and stews will keep you warm and happy!

Creamy Cod Soup (Torskesuppe)

Norwegian Betasuppe

Creamy Salmon Soup (fiskesuppe med laks)

Rutabaga Apple Soup (kålrabisuppe med epler)

Norwegian Lamb Fricassee (lammefrikassé)

Sosekjøtt (Rich Beef Stew)

Salmon, Bacon & Barley Soup (laksesuppe med byggryn)

Farmhouse Hen & Dumplings (Hønsesuppe med Melboller)

Bidos (Sami Reindeer Stew)

Beef and Vegetable Stew (Brun Lapskaus)

Wild Meatball Stew (Viltkjøttboller i viltsaus)

Root Vegetable Soup with Crispy Fenalår

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Norwegian Brown Cheese Recipes (scroll down to get them).

Brunost is Norway’s most iconic cheese and you can read all about what it is and its origins here.

What makes brown cheese so special is that it irrevocably represents the traditional Norwegian farm life; everything from the romantic notions of the summer seter to the hard labor and struggles faced, as well as the successes and innovation that has steered the dairy to what it is today. It provides a connection to the natural landscape of Norway and highlights the quality of the dairy products found here. In some varieties, the tanginess of the goat’s milk is so prominent that it feels as though you are tasting the farm itself. So, for those who appreciate knowing where their food is sourced, this is an absolute sign of farm to table. Utilizing whey, a by-product of cheesemaking, means it’s also a sustainable approach to food waste. At the end of the day, though, people love brown cheese because it happens to be incredibly delicious.

I’ve compiled a list of all my recipes on this site using Norwegian brown cheese. Each recipe highlights seasonal and local cooking. From sweet to savory and everything in between, I hope these brown cheese recipes will inspire you use this speciality ingredient in your everyday cooking!

Brown Cheese Recipes

Brown Cheese Cream Brownies (Brownies med Brunost)

Brunost, Buttermilk & Cinnamon Waffles

Brunost Meatballs (kjøttkaker med brunost)

Brunost-Caramel Cinnamon Buns

Brunost and Herb-Crusted Lamb Cutlets

Brunost Layered Cream Cake (brunost bløtkake)

Brunost Cream Pie (brunostkrem-pai)

The Ultimate Brunost Burger with Lingonberry-Bacon Jam

No-Churn Brunost and Raspberry Swirl Ice Cream with Brunost Dipped Waffle Cones

Creamy Wild Mushroom and Brunost Soup

Wild Meatball Stew (viltkjøtboller i viltsaus)

Homemade Brunost Marshmallows

Brunost Turkey & Kale Pot Pies

Kling (Lefse) from Eksingedalen

Layered Brunost Pepperkake Cake (pepperkakekake med brunost)

Brunost Toasts with Creamy Reindeer & Mushrooms

Brown Cheese, Honey & Rye Quick Bread (brunostbrød uten gjær)

Summer Berry Salad with Brown Cheese Vinaigrette

Brown Cheese Caramel Rice Krispies Treats

Brown Cheese Meatloaf (kjøttpudding med brunost)

Brown Cheese Caramel Apples

Creamy Brown Cheese Scalloped Potatoes (fløtegratinerte poteter med brunost)

Creamy Spiced Brunost Latte

The post Norwegian Brown Cheese Recipes appeared first on North Wild Kitchen.

What holiday season would be complete without an incredible variety of cookies and baked goods. In Norway, these are referred to as julekaker.

In the 18^th century, baked goods were not made in the home, but rather in bakeries and large farms that had access to large ovens. The concept of cookies and baked goods relating to Christmas did not exist at this time or before. In fact, little reference has been made to what was served during the holidays, but it would have included speciality goods served for other celebrations and high holidays throughout the year. Later, in the 19^th century and after the introduction of the household oven, baking became widespread and Christmas cookies and baked goods started to become defined, especially following the Second World War.

The term syv slag småkaker (seven types of cookies) refers to an old tradition of having seven different kinds of cookies in the tin as the number 7 was thought to bring luck and is an important religious number. There are many ideas as to which cookies fall into the original list, but it is generally thought that sandkaker, fattigmann, goro, berlinerkranser, sirupsnipper, and krumkaker should be on there.

To help you find inspiration for bringing some holiday sweetness into your kitchen, I have compiled a list of all of the Norwegian Christmas cookies / julekaker recipes you’ll find on my site. I’ll keep this list updated as more recipes are added. Happy baking!

Aniskringler (Anise Pretzels)

Berlinerkranser

Brune Pinner

Brunost Pepperkake Cake

Fattigmann

Glitre Kringle

Julekaker (Christmas Bread)

Kakemenn

Kling (Lefse) from Eksingedalen

Kling from Rollag

Kling from Uvdal

Krumkaker

Knekk-Kaker

Nordlandslefse / Hardangerlefse

Pepperkaker (Spiced)

Old Fashioned Pepperkaker

Pepperkaker Buns

Serinakaker

Smultringer

Snipp

Sandnøtter

Sirupskake

Sirupsnipper

St. Lucia Buns (Lussekatter)

Sugared St. Lucia Buns

Rømmebrød

Vepsebol (Meringue Cookies)

Vørterbrød (Wort Bread)

The post Norwegian Christmas Cookies & Baked Goods (Julekaker) appeared first on North Wild Kitchen.

The Norwegian cuisine is varied and reflective of the landscape that shapes it. The ingredients are bountiful. The taste profiles are vast. In a country with an incredible amount of produce and livestock (such as mushrooms, wild meats, fresh fish, wild berries and herbs), it’s easy to see why so many people want to eat like a Norwegian. 

Here, I’ve compiled a guide of Norwegian foods to look out for that give a good representation of the tastes of Norway, but by no means is an exhaustive list. When looking for Norwegian foods to try, I also recommend trying the dishes that are particular to the area you’ll be. Dishes can vary from region to region (take lefse, for example) and it’s always a good idea to search out the local specialty. 

25 Foods To Look For In Norway

1.Bacalao – While this dish of dried and salted cod stew might not look or sound Norwegian, it has in every way become a part of the cuisine. Drying cod has been a tradition for centuries in Norway, but in the 1600s Norwegians began borrowing from other countries and started salting the cod before laying it on the rocks to dry. This was an extremely important export, especially for the city of Kristiansund, which sent ships of klippfisk (dried and salted cod) to Spain. This relationship resulted in the Spanish introducing the dish of bacalao to Norway. 

2. Bær – If you are in Norway during berry season, you are in for a real treat. Norway is known for having some of the best tasting strawberries “jordbær” due to the colder climate that allows the berries to mature for a longer period of time. You can also gather wild blueberries “blåbær” during the late summer and, if you are really lucky, cloudberries “multebær”. Do keep a lookout for cloudberry jams and multekrem, cloudberries mixed with whipped cream.

3. Brunost – One of Norway’s most famous and beloved cheeses. It’s made by cooking down whey until it caramelizes. Typically, it is divided into those made of cow’s milk (fløtemysost) and those made with the addition of goat’s milk or only with goat’s milk (ekte geitost). Brunost goes great on top of waffles, bread, and svele (Norwegian griddle cakes). It’s also added to some stews for additional flavor.  

4. Fårikål – Norway’s national dish of lamb, cabbage and black peppercorns. This simple dish is layered and then slow cooked until all the flavors have blended together. The last Thursday in September is known as Fårikålens dag (Fårikål’s day) and everyone is invited to partake in this dish.  Get the recipe here.

5. Fenalår – There’s nothing quite like a slice of this salted, dried and cured leg of lamb. It pairs well with other traditional dishes, like rømmegrøt (sour cream porridge) and you’ll often find it served in thin slices at cold buffets. 

6. Fiskekaker – Fish cakes are extremely popular in Norway, and for good reason. They make a wonderful meal with boiled potatoes and gravy or as a snack sandwiched between a crusty roll. You can find these in grocery stores and in fish markets. The recipe for fish cakes is also used to make fiskeboller (fish balls boiled in stock) and fiskepudding (fish pudding baked in a water bath) – three dishes with one recipe!

7. Flatbrød –These hard and unleavened breads are very traditional. They originated in the 1300s out of necessary when mills began being built around local streams resulting in large quantities of flour being produced at a time. To preserve the flour before it spoiled, women began baking hard flatbreads, which could be stored for longer periods of time and stacked on top of one another. You’ll find numerous types around the country, with various grains and thickness. They are delicious with soups and stews or topped with cured meats and butter or sour cream. Try this version topped with pinnekjøtt.

8. Fiskesuppe – Fish soup is dreamy on any day, but particularly when you are sitting on the docks next to the waters with the seagulls singing in the distance. Bergen is famous for its thick and creamy soup while other places may serve it with a velvety broth.  Whatever your liking, you’ll find it teeming with delights from the sea. 

9. Kjøttkaker – Meatballs are one of the most well-known Nordish dishes, though variations are found globably. Within the Nordic regions, the recipes are similar, but can be made with different meats and spices. Norwegian meatballs are traditionaly served wit brown gravy, boiled potatoes, lingonberry jam, and either a pea stew or creamed cabbage. 

10. Laks – Norwegian salmon “laks” is world-renowned, so it should be on the top of anyone’s list to try, especially smoked salmon “røkelaks” or cured salmon “gravlaks“. In our family, we like to serve gravlaks with stewed potatoes and a delightful mustard sauce. 

11. Lapskaus – It wouldn’t be right to not mention this classic stew of meat and potatoes, served either in a brown (brun) gravy or a light (lys) gravy. It’s pure comfort food and perfect for those colder seasons. 

12. Lefse– One of the most internationally recognized breads of Norway with a vast amount of variation depending upon which part of Norway you are in. These large, soft flatbreads are made with either a flour base or a potato and flour base and combined with other ingredients dependent upon the recipe. They can be thick or thin, smeared with some combination of butter, sugar, and cinnamon or left plain. They are often served as cakes alongside coffee or used as a wrap for savory ingredients. Here’s a recipe for a local variation in Uvdal called kling.

13. Lutefisk – Tørrfisk (stock fish) is softened by soaking it in water and lye before being baked in the oven. Lutefisk is traditionally served at Christmas with boiled potatoes, pea stew, melted butter, mustard, and small pieces of fried bacon.

14. Pinnekjøtt (cured lamb ribs)– This is a traditional Christmas Eve meal that emerged from the need to preserve meat. It’s made by taking lamb or sheep ribs, curing them and then hanging them to dry for several weeks, before being cooked. They are usually served with boiled potatoes and mashed rutabaga.

15. Pølser i lompe – Pølser means sausage (in this case, a hot dog/frankfurter) and lompe is a soft, potato flatbread. Put them together and you have one of Norway’s most beloved “fast” foods. Traditional toppings include ketchup, mustard and fried onions. 

16. Rakfisk – This is a true Norwegian delicacy of fermented fish, usually made with trout that is left to ferment for about 12 weeks. You can learn more about the process here. November is known throughout Norway as the month for rakfisk with festivals being held every weekend which celebrate and award local and commercial producers’ products. Rakfisk is often served with flatbread, butter, lefser, lomper, small boiled potatoes, slices of onion, red beets, sour cream and even a little sugar on top. Beer and aquavit always make their way to the table and you can be assured that every rakfisk meal is one full of merriment.

17. Raspeballer – These potato dumplings, which go by many names (klubb, komle, kompe, potetball, etc.), are classic comfort food. There are many variations served across the country. Some come with sausage and boiled meats, while other have meat stuffed inside. Some are topped with butter or fried bacon; others are served with a sauce made of brown cheese. There are also sweeter versions drizzled with syrup or topped with lingonberries and sugar. Here’s a vegetarian version.

18. Reinsdyr – Norway is home to both wild and domesticated reindeer. The indigenous Sami people are especially known for herding reindeer. If you travel to Finnmark, you simply must taste reindeer meat prepared in various forms. Some of the most popular dishes featuring reindeer are the Sami national dish of bidos (a hearty reindeer stew) and finnbiff (shaved reindeer cooked in a creamy gravy with brown cheese). 

19. Ribbe – Another holiday specialty is roasted pork belly. More Norwegians indulge in this modern Christmas dish than any other. It is typically served with sauerkraut, boiled cabbages, meatballs, sausages and gravy. 

20. Rømmegrøt – A bowl of sour cream porridge is a true seter (summer mountain farm) dish. It’s made with sour cream that is cooked down to a thick, creamy porridge and then topped with butter, cinnamona, sugar and can be served with cured meats. 

21. Sild – Herring: the silver of the sea. Incredibly healthy and nutritious, this fish has been vital to the coast of Norway and is now making a major comeback in the cuisine of today. You’ll often find it pickled, as herring is particularly suited to preservation. It’s also delightful grilled or smoked. 

22. Smalahove – A traditional dish of western Norway, particularly in Voss, that features a sheep’s head that has been salted, sometimes smoked, and dried. The fat around the ears, the eyes, the tongue are regarded as the best meat. It is served with boiled potatoes and mashed rutabaga.  

23. Svele – Svele (or lapper) is a traditional flat cake similar to an American pancake, but by no means the same. These cakes have a long tradition in Norway -particularly in western Norway – that stretches back to the 1300s when the daily lives of most Norwegian were marked by poverty. Every ingredient was used to its fullest, so sour milk was often mixed with dry goods for baking. Around the 1970s, svele became closely associated with ferry travel as a treat to have alongside a cup of coffee. Today, it remains customary to eat one on board as you cross the waters on your journey. Here’s a recipe made with beer.

24. Tørrfisk – Stockfish is unsalted, dried cod that is an important part of Norway’s cultural heritage. The climate in Northern Norway is ideal for drying it in the open-air between February and May. After air-drying for three months, the fish are brought inside to mature for about twelve months. Small slices of stockfish are eaten as snacks and it is rehydrated to create a myriad of dishes. 

25. Vafler – Norwegian waffles are an integral part of the culture and a beloved part of the cuisine to be enjoyed any time of the day. They come in the shape of hearts and are quite soft and thin compared to other waffle versions you might find in the world. The traditional toppings are typically jam, brunost (brown cheese), and sour cream. There’s always an occasion to serve waffles.  

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