NORWEGIAN RECIPE Video

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Tuesday, November 29, 2011

NORWEGIAN SANDBAKKELS










NORWEGIAN SANDBAKKELS

Norwegian Recipe Ingredients:
  • 2 cups shortening
  • 1 cup sugar
  • 6 tablespoons whipping cream
  • 1 tablespoon brandy
  • 1 egg
  • 6 cups all purpose flour
Norwegian Recipe Instructions:
You may use 2 cups Crisco or 1/2 butter/marg/lard or any combination of shortening to equal 2 cups.
Cream together shortening and sugar.
Slowly stir in cream, then brandy, and beaten egg.
Gradually add small portions of flour until all ingredients are combined.
Refrigerate the dough for a minimum of two hours. Press into Sandelbakker tins.
Bake at 350 degrees F until lightly golden - do not allow to brown.
Note: Almond or vanilla extract may be substituted for brandy, but won't be as good.

Monday, November 21, 2011

Norwegian Skolebrod

Norwegian Skolebrod
Norwegian Recipe Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 4 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons ground cardamom
  • 1 egg, beaten
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 cup milk
  • 1 drop vanilla extract
  • 3 tablespoons unsalted butter

Norwegian Recipe Instructions

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Thursday, November 17, 2011

Norwegian Lefse

Norwegian Lefse
Norwegian Recipe Ingredients
  • 10 pounds potatoes, peeled
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 1/2 cups all-purpose flour
Norwegian Recipe Instructions
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Friday, November 11, 2011

Potato Klubb (Norwegian Potato Dumplings)

Potato Klubb (Norwegian Potato Dumplings)
Norwegian Recipes Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • 4 cups potatoes, peeled and grated
  • 2 tablespoons grated onion
  • 8 ounces cooked ham, cut into 1 inch cubes
  • 2 teaspoons salt
  • 1 cup melted butter
Norwegian Recipes Instructions

Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Wednesday, November 2, 2011

Norwegian Christmas Cabbage


Norwegian Christmas Cabbage
Norwegian Recipe Ingredients
  • 8 slices bacon
  • 1 large head cabbage, cored and shredded
  • 1/4 cup all-purpose flour
  • 1 tablespoon caraway seed
  • 1 pinch salt and pepper to taste
  • 1/2 cup white vinegar, or to taste
  • 1/2 cup white sugar, or to taste
Norwegian Recipe Instructions

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick...enjoy the Norwegian cabbage recipe !