Hurray for 17 May!

(Updated 2021) Whether in Norway or abroad, Norway’s Constitution Day (grunnlovsdag) is always a celebration full of lively parades and gatherings. This year, while we can’t celebrate in the usual way, we can still commemorate this day at home with as much cheer as usual. Here, I’ve listed 17 ways to celebrate Norway’s Constitution Day at home.

A little background: Norway became an independent nation in 1814 after the Constitution of Norway was agreed unanimously by the Eidsvoll Assembly on May 16. It was signed and came into force the next day on the 17^th. Celebrations were sporadic, but as Norway was in a union with Sweden all festivities on the day were banned for almost a decade from 1820. It wasn’t until 1833 that celebrations returned with the first official 17 May speech by the poet Henrik Wergeland. In 1870, the first children’s parade took place in Oslo under the initiative of writer Bjørnstjerne Bjørnson and continues to this day. All throughout Norway, children’s parades are the center of the day’s celebrations. In Oslo, tens of thousands usually fill the streets to watch the parades and observe the Royal Family waving to all the children as they march past – a tradition since 1906.

17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home

1. Wake up bright and early and get the celebrations going with a salute. Cannons are fired as early as 7:00am in certain places in Norway to salute the day. So, you can either silently reflect on the start of the day or welcome it in with some light banging of pans or whistling (careful though not to disturb your neighbors!).
2. Fly your Norwegian flag(s) and decorate with red, white and blue. Make ribbons, paper flags, banners and the like. Serve foods that reflect the color palette and decorate desserts with strawberries, blueberries and raspberries.
3. Dress your best. It doesn’t matter that you’re at home, put on your best attire or traditional bunad (Norway’s national costume).
4. Pull out the linens and china. You’re not the only thing that needs to dress your best, make sure your table is set and adorned with flags, candles and flowers.
5. Prepare a full breakfast spread. Breakfast becomes a big affair, so go all out. It’s customary to serve a buffet and typically this includes scrambled eggs, smoked salmon, fresh loaves of bread and rolls and an array of other edibles to match, such as cheeses, spreads and cold cuts. Many will also toast with a glass of bubbly.
6. Have your own in-home parade and/or watch earlier ones: The parades are an integral part of the day’s celebrations and usually begin mid-morning. Here’s a video of Oslo’s parade from 2019.
7. Shout “Hipp Hipp Hurra!” It’s the official chant of the day and you’re welcome to shout it as you please.
8. Listen to the drums. Bergen is famous for its buekorps. You can watch clips of them from last year’s parade here. If you have some drums on hand, you might want to join in the fun.
9. Congratulate your friends and family. “Gratulerer med dagen” is the greeting of the day. Spread the greeting via phone, text, email, or social media.
10. Indulge in ice cream. Lots of ice cream! With more time at home, you might want to try making your own like Rømmegrøt Ice Cream, No-Churn Brunost & Raspberry Swirl or Roasted Strawberry and Lemon Ice Cream.
11. Eat pølser “hot dogs”. More hot dogs are consumed on this day in Norway than on any other. Wrap them in lomper (soft potato flatbreads) or place in buns. Don’t forget the ketchup, mustard and sprøstekt løk “fried onions”.
12. Bake a cake or two or three… May is the month of cakes and 17 May is the highlight. They don’t call it kakebordet “the cake table” for nothing. For some recipe inspiration head here.
13. Fill your afternoon full of games. The day is all about having fun, especially for the kids. Games can include sack races, ring toss, limbo, darts, go fishing, and other indoor/outdoor games.
14. Sing along. At 12:00pm (GMT +2) on 17 May, 2021 all of Norway will sing the national anthem and people are encouraged to open windows and sing along from their homes.
15. Watch the Hans Majestet Kongens 3. Gardekkompani (HMKG) perform. They are a renowned military band and drill unit of the Norwegian Armed Forces who participate in parades, ceremonies and international military tattoos. See them perform here.
16. BBQ for dinner. Light up the grill and cook your favorites! A bbq is always a nice way to round off the evening.  
17. Kos deg. After a long, fun-filled day it’s important to kick off your shoes, get cozy and relax as we look forward to the next year’s celebrations.

Although this year is different again, let’s enjoy ourselves as much as possible and ensure the freezer is full of ice cream! I’d love to hear how you are celebrating this year, so write me a note in the comment section below.

*For a listing of the day’s NRK programs for 2021 (in Norsk), see here.

*For a fun upbeat kid’s explanation of the history of 17 mai (in Norsk), check out this video.

The post 17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home appeared first on North Wild Kitchen.

In moments of indecisiveness, inspiration can come unexpectedly. Sometimes, it just takes a good friend and a simple conversation to provide a little clarity that sparks an idea. That is how this cake – a combination of pavlova and cheesecake – came to be.

You see, the month of May is prime cake table ´kakebord´ time in Norway. With confirmations, weddings, celebratory parties, and, of course, 17 Mai (Norway’s Constitution Day), there’s no reason not to bake or at least indulge in the dessert conversation. There are traditional cakes, like kvæfjordkake, bløtkake, marzipan cake, kransekake. There are also newer favorites such as pavlova and brownies. One thing for is for sure, whether it’s chocolate, vanilla, meringue, marzipan, simple, extravagant, old or new, the most important thing is the love that is poured out and shared during the occasion and the cake is just a sweet indulgent that adds to memory.

I couldn’t quite settle on which recipe to share with you. I bounced between kransekake, marzipan cake, swill roll, and filled cupcakes – that would be very on theme. With the clock ticking, I felt like I needed to make a decision, but kept heading in circles. It was in the cool evening, surrounded by  the rolling farm fields of Rollag, that inspiration finally hit.

I shared my dilemma with a dear friend. We chatted about traditions and cakes we like and didn’t like as much. She divulged that she loves the cheesecake with the wiggly jello layer on top. We then pondered why pavlova is so popular in Norway and how simple a swiss roll cake is, but at the same time so good. She stressed the desire for wanting to make something different than the usual. The cool breeze suddenly piercing through our jackets, reminding us we should head inside. The cake conversation ended as quickly as it started.

I left with a burning desire to provide her with a different cake recipe. As I replayed the conversation in my head, the cheesecake and the pavlova suddenly merged into one. A pavlova cheesecake. Simple and a marriage of two favorites.

The pavlova cheesecake, while new to my repertoire, is not a new combination. I found a few recipes as I researched; many from Australia that, along with New Zealand, claim pavlova as their national cuisine. This recipe, though, uses the Norwegian cheesecake I learned from my Norwegian mother-in-law: light, fluffy, and with a slight lemon tang. The balance of sweet meringue and creamy cheesecake is accentuated with fresh berries. A cake that was tested and well-received before I shared it with all of you.

Pavlova Cheesecake with Fresh Berries

Serves 8-10

For the pavlova:

• 4 large eggs at room temperature, separated
• 1 cup (200 g) caster/super fine sugar

For the cheesecake:

• 1 cup plus 2 teaspoons (250 ml) water
• 4 ½ ounces (125 g) lemon-flavored gelatin powder
• 10 ½ ounces (300 g) cream cheese
• 1 ¼ cups (300 ml) sour cream
• 1 cup (120 g) confectioners’ sugar
• 1 1/4 cups (300 ml) heavy cream

To serve:

Selection of berries such as strawberries, blueberries, and raspberries

Preheat the oven to 350°F / 170°C.

Line a baking sheet with parchment paper. Remove the bottom of a 9-inch / 23 cm spring form pan and place the side of the spring form pan on top of the prepared baking sheet. Line the spring form side with parchment, using a little softened butter between the parchment and the pan to get it to hold.  

For the pavlova, use an electric mixer on medium to whip the egg whites until foamy. Gradually add the granulated sugar, whipping until stiff peaks form. Pour into the spring form, careful to keep it in place from sliding.

Lower the oven temperature to 250°F / 120°C.

Place the pavlova in the oven on the middle shelf. Bake for 1 hour and 45 minutes, until firm and dry on the outside. Turn off the oven and if you have some time, let the pavlova cool completely inside the oven or take out and let cool at room temperature. Once cool, either leave on the tray as it is (make sure it fits in the refrigerator) or carefully remove the pavlova from the tray with the sides of the springform still attached to a serving platter.

Prepare the cheesecake filling once the pavlova has cooled. In a small saucepan, bring the water to a boil. Add the gelatin and stir until completely dissolved. Pour into a medium, heat-safe bowl and let cool completely. Add the cream cheese and stir to fully combine.

In a second large bowl, whisk together the sour cream and confectioners’ sugar. Add the cream cheese–gelatin mixture and whisk to combine.

In a second medium bowl, whisk the heavy cream until stiff peaks form then add to the batter and gently fold to combine.

Pour the batter over the pavlova and smooth the top. Refrigerate for at least 2 hours or until set.

This cake is best served as soon as the cheesecake filling sets. It will last a day or two in the refrigerator, but the pavlova will begin to break down the longer it stays in the cold.

To serve, place on a serving plate (if you have not already done so) and remove the springform and the parchment paper carefully. Top with the seasonal berries. If you like, you can even serve it with this fresh berry sauce from my recipe for rice pudding ice cream.

The post Pavlova Cheesecake (Ostekake) with Fresh Berries appeared first on North Wild Kitchen.

Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. Kvæfjordkake began its inception in the north of Norway and has earned it’s nickname as verdens beste, “the world’s best”.

On the island of Hinnøya in the town of Harstad, along the main street, once stood Café Alliance regarded as the finest cafe in town. It opened in the 1920s by Hulda Ottestad and her sister who were from the neighboring area of  Kvæfjord. Known as one of northern Norway’s cafe pioneers, Hulda expanded her cake offerings by purchasing two recipes from a Danish pastry chef in the 1930s for the high price of 200 kroners. One of these recipes was kongekake “king cake”. It contained an excessive amount of almonds and since almonds were quite expensive at the time, Hulda modified the recipe to contain less.

Over time, the cake became widespread in Harstad and Kvæfjord, and eventually took on the name Kvæfjordkake because of the association of where Hulda was from. The recipe was passed from hand to hand, meaning the exact recipe that Hulda used in her cafe remains somewhat of a mystery. But today, the agreed consensus is that the cake and meringue layers should contain either vanilla custard or rum custard and it is up to the baker whether to mix the custard of choice with whipped cream or not.

It’s popularity went from a regional delicacy to a nationwide favorite around the 1970s, when Brita Edland, better known as Mor Hubro, wrote several articles about kvæfjordkake in the publication Norsk Ukeblad (Norwegian Weekly Magazine). It was known by other names as well; marengsterte, drømmen, kongekake and pinocchiokake. Though kvæfjordkake and verdens beste are the titles most used today.

In 2002, an NRK radio show called Nitimen named Kvæfjordkake Norway’s national cake after it’s listeners voted 69% in favor of it over the other choices. Ola Bremnes, a Norwegian author and muscian, immortilazed the cake in his song aptly tiled “Hymne til Kvæfjordkaka”.

“Ho ligg der og byr sæ så nydelig frem
– fin og fager.
En hit av de store som alltid gå hjem
– ja, en slager!
Øverst på lista i årevis
ho skulle hatt sæ en egen pris!
Kvæfjordkaka, go som gull
Går det an å ta munn førr full?
Kem kan avspise ho med et nei?
La det lyne i spade og skei!
Best uta alt det de baka:
Kvæfjordkaka tar kaka!
Med ei slags dyne av krem og marengs
strødd med mandla
send ho fornuften direkte til sengs,
vi blir forvandla.
Verden blir mjukar en stakket stund
under en himmel av kakebunn.
I barsel og bryllup og konfirmasjon
– tel kaffekoppen,
etter begravelse og kremasjon
ho er toppen.
Ho er som bygda ho sogne te:
Verdens beste og vel så det….!” – Ola Bremnes

Kvæfjordkake is luxurious and dreamy and has earned its title of the world’s best cake in the eyes of most Norwegians and those who have had the pleasure of eating it. It’s reserved for celebrations – weddings, baptisms, confirmations, anniversaries, birthdays, and high holidays – and rightly so. This is not a difficult cake to make and you can make it a day in advance to let the flavors come together even more. You can also swap the vanilla in the custard for run essence if you prefer a rum custard.

Kvæfjordkake: World’s Best Cake (Verdens beste)

Serves 12-15

For the cake:

• ½ cup (112 g) butter
• ½ cup plus 2 tablespoons (125 g) granulated sugar
• 4 large egg yolks
• 4 tablespoons milk
• 1 ¼ cup (150 g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla sugar

For the meringue:

• 4 large egg whites
• 1 cup (200 g) granulated sugar
• ½ cup (50 g) sliced almonds

For the vanilla custard:

• ¼ cup (55 g) granulated sugar
• 2 large egg yolks
• 2 tablespoons corn starch
• 2 cups (500 ml) whole milk
• ½ vanilla pod or 1 tsp vanilla extract

For the whipped cream:

• 1 ¼ cup (300 ml) heavy cream

Preheat the oven to 325°F / 165°C.

In a large stand mixer set to medium or a large mixing bowl, whisk the butter and sugar together until light and fluffy. Add the egg yolks one at a time, while whisking, and add in the milk. Combine the flour, baking powder, and vanilla sugar in a medium bowl and add this to the mixture, whisking until combined. The batter will be somewhat thick.

Grease a 12 x 16-inch (30/32 x 40 cm) rimmed baking sheet. Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet. Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible, with a rubber spatula while maintaining a rectangular shape. The batter is quite thick and sticky, but it will spread out with a little patience (and because greasing the baking sheet earlier means the parchment paper won’t move around). Also, it may seem like there is not enough batter to make a full cake, but don’t fret because the cake will rise some while baking.

In a clean, large stand mixer set to medium-low or a large mixing bowl whisk together the egg whites until foamy (when making meringue, it is crucial there is no trace of yolk in the whites). Add the sugar a little at a time and continue to whisk until glossy, stiff peaks form. Gently pour the meringue evenly over the batter with a rubber spatula. You can form little peaks throughout the meringue by lifting upwards for a nice design when it is finished baking. Sprinkle the sliced almonds evenly across the meringue. Place in the middle rack of the oven and bake for 30 minutes, until the meringue is dry and lightly golden. Remove and set aside to cool.

While the cake is baking, prepare the vanilla custard and whipped cream. Make the custard by whisking together the sugar and egg yolks in a bowl. Add the cornstarch and blend until the mixture is pale yellow and thick. Place the whole milk in a saucepan and add the vanilla beans by scraping them from the pod and discarding the pod afterwards. Warm the milk just before it begins to boil, without letting it boil. Take it off the heat. Steadily and slowly, add the milk to the bowl with the sugar mixture, whisking constantly to avoid any curdling of the eggs. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened. Remove from the heat and allow to cool completely. 

In a large stand mixer set to medium or a large bowl, whisk the heavy cream until soft peaks form. Fold the whipped cream into the cooled custard.

 When the cake has cooled, lift it out with the parchment paper and place on a cutting board. Cut the cake in half. Take one half and peel it from the parchment paper. Gently turn it, taking caution not to break the cake, over on a serving tray so the meringue side is facing downwards. Another trick is to place the serving tray gently on top of the meringue, place one hand under the cake and one hand on top of the tray and then flip over. Spread all of the custard cream over the cake and gently place the remaining half on top, with the meringue side up.

Best to chill for an hour or so before serving, but this is not necessary. Serve with fresh fruits, such as strawberries. Keep covered in the refrigerator up to 3 to 4 days.

 Like most cream cakes, kvæfjordkake gets better the longer it sits, giving the cake time to soak up the custard cream. This is another reason for having the meringue side on the bottom and top, so the sponge cake is sandwiched between the custard cream.

The post Kvæfjordkake: The World’s Best Cake (Verdens Beste) appeared first on North Wild Kitchen.

Yay for May! And layer cakes!

With 17 May (syttende mai) soon approaching, there is always a heightened sense of enthusiasm and anticipation in the air. The National Day of Norway – with parades, national costumes, flags, drummers, sausages, games, family and friends – is one of the most special days in Norway. And the cake table is no exception.

When thinking of a dessert to share on this day, it’s simply impossible for me to pick a favorite. Between scrumptious pavlova, fruit adorned layer cakes, towers of kransekake, fluffy sheet cakes, creamy cheesecakes, simple trifles and the famous kvæfjordkake, how can anyone stick to only one? Desserts of all shapes, sizes, tastes textures and stories – a good analogy for the people that make up any great nation.

But alas, the bløtkake has won out. Mainly because it’s one of those cakes that always makes an appearance at any celebration. But also because it tastes amazing and just so happens to be my husband’s favorite.

Bløtkake has a long history. The sponge cake itself is referred to as ‘sukkerbrød’ or sugar bread. The name sukkerbrød, according to the classic, German book Deautshes Wörterbuch, refers to the general term of an old fashioned baked good as well as a bread topped with sugar. It was first introduced in a cookbook written by Helle Schrøders in Denmark in 1692. Here is a link to the earliest recipe to be found in Norwegian/Danish tradition.

This is a classic favorite. Light and fresh with a generous portion of fresh fruits. The great thing about bløtkake is that you can use what you have lying around the house. Pick your favorite berries, slather it with your favorite jam and go with or without custard. And, of course, if serving it on 17 May make sure it has all the colors of the Norwegian flag!

Bløtkake (Norwegian Cream Cake)

(Makes 1 cake)

Ingredients:

Sponge Cake/Sukkerbrød

• 5 eggs
• 175g (3/4 cup) sugar
• 175g (1 1/4 cups) flour
• 1 tsp baking powder

Custard

• 2 egg yolks
• 55g (1/4 cup) sugar
• 2 Tb corn starch
• 5 dl (2 cups) whole milk
• ½ vanilla pod or 1/2 tsp vanilla extract

Whipped Cream

• 650g (3 cups) heavy whipping cream
• 2 1/2 Tb powdered sugar

Other

• Mix of blueberries, strawberries & raspberries (or other fruits/berries of your choice)
• Strawberry Jam
• Milk or juice

To make the cake, preheat the oven to 165°C/325°F. Place a parchment sheet in the bottom of a spring form cake pan so that it fits just right (cutting it into a circular shape and greasing the bottom so it sticks) and grease the sides of the pan and top of the parchment sheet. For this cake, I used a 22cm/9inch pan.

Blend the eggs and sugar together in a kitchen mixer on medium/high speed for 6-8 minutes, until it becomes stiff and light in color. This is really important because you want the sponge cake to rise when it bakes and become airy and light.

Sift the flour and baking powder over the batter and mix gently with a spatula.

Pour the batter into the prepared spring form cake pan and place on top of a cookie sheet. Place in the oven and bake for 35-40 minutes.

When the cake is done, allow to cool. You can also freeze the cake for future use.

Begin making the custard by whisking together the sugar and egg yolks in a bowl. Add the cornstarch and blend until the mixture is pale yellow and thick.

Place the whole milk in a saucepan and add the vanilla beans by scraping them from the pod and discarding the pod afterwards. Warm the milk just before it begins to boil, without letting it boil. Take it off the heat.

Steadily and slowly, add the milk to the bowl with the sugar mixture, whisking constantly to avoid any curdling of the eggs. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened. Remove from the heat and allow to cool completely. If you wish, you can transfer the custard to a strainer and push gently through to remove any bits of curdled egg. 

To make the whipped cream, place the cream and the powdered sugar in a kitchen mixer and whip on medium/high for a couple of minutes until the cream is stiff.

To assemble the cake, take your sponge cake and cut it into 3 even and separate (horizontal) layers. On the bottom layer, spoon over some milk or juice (this will help soften the cake) then spread a layer of jam on top. Top the jam with a good amount of the custard, followed by the whipped cream and spread it out to the edges of the cake. Place the second layer of sponge on top and repeat with the milk, jam and custard and some more of the whipped cream (reserving enough to cover the cake). Place the final layer of cake on top and cover completely with the rest of the whipped cream, sides and all. Decorate the top with the berries.

Bløtkake is one of those cakes that actually tastes better the next day because the custard and whipped cream has had some time to soak into the sponge cake. You can, of course, serve this cake immediately and it’s still delightful, but seconds on the day after will be even better. Enjoy!

The post Bløtkake (Norwegian Cream Cake) appeared first on North Wild Kitchen.

Kringler. Nordic pretzels of various forms of sweet, salty, filled, crispy and soft. But one kringle stands out as one of the most well-known in Norway and it hails from Bergen. It also happens to be a permanent fixture on the 17 Mai (Grunnlovsdag) table, as it finds its place alongside spekemat (cured meats) and rømmegrøt.

Bergen is known in Norway for their vannkringler, a traditional pastry still consumed today. The recipe is simple: flour, water, yeast and salt. The technique is masterful, as the dough is rolled out thinly and then tossed and twisted around before being sealed with a gentle blow. Before being baked until a golden brown, they are placed in a hot water bath, hence bestowing them the name vannkringler, or ‘water ring’.

This tradition is thought to be influenced heavily by Dutch and German salesman operating in the area of Bryggen, the old trading wharf of Bergen. Being easy to store and with a long shelf-life, vannkringler was purchased by many fisherman, who would take them along their journeys. It is said that empty caskets would be used as storage for the vannkringler by northern Norwegian fisherman as they headed back home.

It’s clear the hands of a baker can achieve many great things. Fingers which dance with dough, creating a delicate balance between shape and weight. I seem to lack such artistic ability on days when Norway experiences weather anomalies which bring high temperatures, cool breezes and an inmost desire to do nothing but be outside, relax and take in something refreshing. So, you will understand why each pretzel of mine, created during this anomaly, has a shape of its own and a thickness of its own. I like to think of them as sure signs of homemade goodness; not uniform mind you, but tasty nonetheless. And something I did get to enjoy while basking in the sun. Perhaps yours will be shapelier, more in sync, crispier. Bake them as you wish and by all means, enjoy them as much as every fisherman ever did.

Bergenske Vannkringler

(Makes around 20 pretzels)

Ingredients:

• 1 ½ cups (360 ml) lukewarm water
• 40 g fresh yeast
• 1/4 cup (56 g) butter or margarine, melted & cooled
• 4 1/2 cups (540 g) all-purpose flour
• ¼ teaspoon salt

In a medium bowl, dissolve the yeast into the water. Add the butter, salt, and enough flour to make a firm dough. Knead and place back into the bowl and allow the dough to rise for 20-30 minutes.

Divide the dough into equal parts and roll the dough out into thin sausages. Shape into a pretzel.

Preheat the oven to 220° C / 425° F. In a large pan, bring water to a boil and place the pretzels in the water. When they float to the top, take them out and place on a baking tray. Bake in the oven for 20 minutes, until they are golden brown on top.

Let them cool slightly and serve alongside cured meats, rømmegrøt, and butter (or anything else your heart desires).

∗Interesting video on the history of, and how to make, vannkringler from NRK TV (video is in Norsk)

∗Vannkringler recipe based on a few different websites with the same measurements

The post Vannkringler (Bergen Pretzels) appeared first on North Wild Kitchen.

Lifting the weight and removing the board revealed a two-day culinary journey. Nothing difficult, nothing too time consuming. An act of osmosis. Curing. Transformation. And as the sharpened knife slowly pierced into the orange-pink, dill-infused delicacy, the thrill of knowing the next time step would be getting a taste reached across to everyone in the kitchen. A smooth, grainy and subtly sweet mustard sauce and a warm, hearty bowl of creamy potatoes dancing with dill to round it all off. Luxury at its finest and also its simplest.

Yet, the delicacy we know today has a much different story than its beginning. Gravlax (gravlaks) first appears in documents from the 1300s, informing us of the preservation methods used during these times. During the Middle Ages, people ate many forms of saltwater and freshwater fish that we continue to enjoy today. Salmon held a special place, valued and desired. Unlike today, where we have greater access to fresh salmon, salmon was more of a prized possession. In fact, in a well-known story about the god Tor, who is referred to as the ‘big eater’, Tor has his fill of eight whole salmon (among other things) at a wedding banquet in Jotunheimen. This gives us an idea as to the value placed on salmon and that protecting the surplus of salmon was important, and worth the risks. (Notaker, Ganens Makt)

The art of fermentation spreads far back into time. Burying fish, or meat, in the ground is an ancient means of storing and preserving. Gravlax is made up of the Scandinavian words, ‘grav’ and ‘laks’ which literally translated means ‘buried salmon’. Fisherman in the Middle Ages would use this fermentation technique of burying the salmon in sand to keep it cold. A few days later, the salmon would ferment and more closely resemble its nearest modern-day relative, rakfisk – which hails from the mountainous regions of Norway and is most often made with trout.

To store the abundance of summer for a long time without using much salt or other (at that time) expensive preservatives, the fish was wrapped in birch bark and buried in the ground, where a wet, cold environment and a lack of oxygen made it ferment but not rot. Made that way, it was more a culinary extreme sport than what we normally think of as “food”: Imagine an unpasteurized Camembert cheese in the form of a fish, made by a desperate Viking. It is not safe to eat fish that has been buried in the ground, although the slightly acidic birch bark would bring down the pH and thus present a certain barrier against spoilage. When a 15th-century Norwegian or Swede ate gravlax, considerable risk was involved; weighed against the certain dangers of starvation, it was worth it. Andreas Viestad 

Gravlax has evolved, much to the relief of many, and today is cured in a salt and sugar mixture under refrigeration. After two to three days, the result is a flavorful and smooth delicacy which has made a name for itself around the world. It was even Julia Child who became credited for introducing gravlax to America and subsequently featuring them in her cookbooks.

My Norwegian family always serves gravlax with dill-stewed potatoes and their favorite mustard sauce – which was given to them on request by a chef after vowing it was the best they had ever had. When my husband and I celebrated our 10th wedding anniversary last year by throwing a big party for friends and neighbors, they arrived with homemade gravlax in hand. When they came to visit a few weeks ago, I knew I had to learn their recipes and share just how easy it is to make this exquisite dish.  Gravlax is perfect during the spring and summer months, although it is enjoyed year-around. It also makes a nice and welcome addition to any 17 Mai celebration (Norway’s Constitution Day).

Gravlax

(Makes 2 large filets)

Ingredients:

• Around 3 kilograms / 6 3/4  lbs frozen or fresh whole salmon or trout
•  5  tablespoons  (75 g) granulated sugar per 2 1/4 pounds (1 kg) of fish
•  5  tablespoons  (75 g) fine salt per 2 1/4 pounds (1 kg) of fish
• 20 black peppercorns, crushed
• 2-3 bunches of fresh dill, chopped

I recommend using a frozen fish, as this eliminates any trace of bacteria or parasites, but if using fresh fish, make sure it is as fresh as possible. If using a frozen fish, allow it to defrost in the refrigerator for about 12 hours before using it. Having it almost completely unfrozen (but not quite entirely) will make it easier to filet the fish.

Take the fish and filet it, so you have two large filets with the skins on. Remove the bones. I recommend also checking for bones later when the curing process is finished. You can use the remaining fish pieces to make a lovely meal – scroll to the bottom for the recipe.  

Mix together the salt, sugar and pepper (you will layer this, along with the dill, 4 times).

Put a layer of the salt mixture and some of the dill on the bottom of a roasting pan and place one of the filets, skin side down. Sprinkle the filet liberally with the salt mix and a lot of dill.

Apply the salt mixture and more dill to the other filet and place it, flesh side down, on top of the other filet. This way the skin is on the outside and the flesh is pressing against each other. Sprinkle the top of the filets with more of the salt mixture and dill. You will most likely have some of the salt and sugar mixture leftover. You can just discard this.

Cover the filets with a cutting board or wood plank and place a weight of any kind, about 1-2kg (2-4 ½ lbs), on top.

Over the next two days, turn the fish over twice a day (every 12 hours), pouring the juices in the pan over the sides and top of the fish each time. (Do not be tempted to take the filets apart)

After two days, take apart the filets and pat them dry.  Cover in aluminum foil for one more day to enhance the flavor. You can also freeze it now for later use if you desire.

When ready to serve, slice the filet in thin strips and serve with the mustard sauce and dill-stewed potatoes. The gravlax can be stored in the refrigerator for up to 5 days.

Dill-Stewed Potatoes

(Serves 4-6)

Ingredients:

• 6 medium potatoes, peeled, boiled and cut into cubes
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups (480 ml) milk
• pinch of nutmeg (optional)
• salt & pepper
• 1 bunch dill, finely chopped

Cut the boiled potatoes into cubes.

Warm the milk in a saucepan, set aside.

In a heavy saucepan, melt the butter over medium to high heat. Add the flour, and stir for about 2-3 minutes, letting the flour cook without it turning a dark color or burning. Slowly add the warmed milk and whisk constantly. Lower the heat and bring to a slow simmer. Add nutmeg and salt and pepper to taste. Continue whisking until the sauce has thickened, about 5 minutes.

Add the potato cubes into the sauce, until just warmed. Add the chopped dill.

Place in a serving dish and serve immediately.

Mustard Sauce

Ingredients:

• 3/4 cup (180 ml) mayonnaise
• 2 tablespoons whole grain honey mustard (if you can get it, us Grov Sennep by Idun)
• 2 tablespoons heavy cream
• dash of orange juice
• 2 teaspoons finely cut dill

Place everything in a small bowl and mix well. Refrigerate until ready to use.

Using the leftover fish:

Using only the filets of the fish means you will have a lot leftover. In a large stockpot, place the leftover pieces of fish, bones and all and fill with 4 cups/ 1 liter water. Add 1 bay leaf, 2-3 tablespoons salt and some pepper. Bring to a boil, turn the heat down to low and simmer for 10 minutes. Take out the edible pieces of fish and serve with boiled potatoes, sour cream and flatbrød.

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Vafler. Norwegian waffles. Endless are the recipes, endless are the occasions to bring out the waffle iron, endless are the memories, and endless are the toppings. Bringing new meaning to the phrase ‘home is where the heart is’, for literally, these heart-shaped, delightful treats are the iconic essence of the Norwegian home. In the 1200s, waffles were considered a love meal in churches in Paris during Easter celebrations, and are also believed to have their roots traced back to monasteries in the Middle Ages. Unleavened bread was made for use during the Eucharist, but they were so delicious that they decided to create something from them called apostle cakes to be used during the holidays. These cakes are quite possibly the precursor to the Seamen’s Church waffles, which today, shaped in hearts, are often symbolic of being both an ailment for the homesick and a heartwarming welcome for Norwegians and friends around the world.*Is it any wonder that the vafler we know today has its connection with something so sweet – something as sweet as honey. Indeed, the pattern of the iron plates is modelled after beeswax cakes from the hive. Vafler derives from the German word, wafel, meaning honeycomb. And this pattern originates from the 1220-1300s. During the 1600-1700s, the waffle iron could be found having a long handle, with a rectangular or heart-shaped iron plate, which could be used over a hearth. It wasn’t until much later that the cast iron became circular with the 5 hearts we are familiar with today. (Source: Vaffeldama)There are many wonderful vafler recipes out there, and being somewhat of a newbie to the art of the nordic staple, I asked around for a solid recipe that I could springboard from. Without hesitation, my friend was quick to recommend a tried and true vafler recipe. Her family’s favorite. The one that superseded all the others. Of course, it had to be one of the world’s best. From the master’s collection. The Seamen’s Church (Sjømannskirken).

And so I confidently set forth mixing and folding. And while it is safe to say that the original recipe needs no adaptation, I did take to a bit of creative licensing and added my own little touch. I swapped the cardamom for another flavor that reminds me of Norway. Anise. It’s delicately taste is somewhat similar to licorice, but softer and sweeter. It compliments the texture of the vafler and adds a bit of freshness with each bite. A dollop of fresh whipped cream or homemade strawberry jam will take you to places yet imagined.

Aniseed Wafles (Vafler med Anis)

(adapted from Sjømannskirken Verdens Beste Vafler – Copenhagen)

Ingredients:

• 2 eggs
• 1 dl ( ½ cup) sugar
• 2 dl buttermilk (skummet kulturmelk)
• 1 ½ dl milk
• 1 dl water
• 350 g flour
• 1 tsp baking powder (baking pulver)
• 1 tsp vanilla extract (vaniljesuker)
• ½ tsp baking soda (natron)
• 2 ½ tsp aniseed, crushed finely
• 125 g melted butter

Whisk the eggs and sugar together until fluffy. Add 1 ½ dl of the buttermilk, saving the rest for later use.

In a small bowl, blend the water, milk and melted butter together. Add this to the egg mixture and mix.

In another bowl, mix the flour, baking powder, and aniseed together. Add this to egg mixture and gently blend.

Take the baking soda and mix it into the rest of the ½ dl of buttermilk . Let it fizz up before adding it to the rest of the batter. Do not over mix the batter, as this can cause the waffles to be a bit tough.

Bake in a waffle iron. Serve with fresh whipped cream or a berry jam.

* Source

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Grethe from Mollas Bakeri in Rollag, Norway, is as authentic as they come. For her, staying true to the old traditions of cooking lefse is the secret to what makes her products stand out. For a truly authentic lefse experience, you’ll need a takke (griddle) on hand, heated by a wood-fire. As this may be difficult for most, a large electric griddle will suffice – although, you won’t quite be able to replicate the charred freckles and earthy, smokey taste. Nonetheless, with a little hard work and patience, you’ll earn yourself one tasty treat which you can show off to all your family & friends.

For more about Grethe & her bakery, see this post. You can also watch a short video to see how she cooks lefse on her traditional takke.

Mollas Lefse (Kling)

(makes around 30 large lefse)

Ingredients:

• 250 grams (2 cups) sifted rye flour
• 1 litre (4 cups) whole milk
• 450 grams (2 cups) salted margarine, melted
• 6 whole eggs
• about 1.8 kg (14 1/2 cups) all-purpose flour
• Spread: 400g (2 cups) sugar & 1.3kg (5 3/4 cups or 11 1/2 sticks) salted butter

Warm the milk slowly over medium heat. As soon as it begins to boil, take it off the heat and transfer to a heat-proof bowl. Add in the rye flour and stir until it has a porridge-like consistency. Add the melted margarine into the mixture.

Lightly whisk the eggs together and pour into the mixture. Begin to add 1.5kg (12 cups) of the all-purpose flour and mix. The dough should be sturdy enough that you can make rolls out of it – if more flour is needed, continue to add a little bit at a time. Divide the dough into individual rolls weighing 120g each.

Using a ribbed rolling pin (the ribs help push the dough further out, thinning it), roll each ball out as thinly as possible keeping their round shape. They should be around 50cm/20in in diameter.

Using a takke/griddle, cook the lefse evenly on each side, turning after only a couple of seconds if using a wood-fire takke or slightly longer on an electric griddle. The lefse should bubble up and brown. Once cooked, place plastic wrap below and above each one, layering them on top of each other, and cover with a large tea towel. This maintains the humidity.

When the lefse is finished cooking, begin to make the spread. In a food mixer, add the butter and sugar and mix well until incorporated.

When you are ready to make the kling, take one lefse at a time, and spread the butter/sugar mixture evenly over one half of the lefse. Then fold in half. Fold in half again. Using a knife, cut in half. Repeat with the rest of the lefse.

Grethe’s lefse recipe can also be found in the cookbook, Mat fra Numedal. Her story can be found here.

See her cooking the lefse on the wood-fired takke.

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