NORWEGIAN RECIPE Video

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Wednesday, June 27, 2012

NORWEGIAN ROMMEGROT


NORWEGIAN ROMMEGROT   
Norwegian Recipe Ingredients:
  • 1 qt. milk
  • 1 c. half & half
  • 1 c. butter
  • 3/4 c. flour
  • 1/2 c. sugar
  • 1/4 c. butter
  • Sugar & cinnamon
Norwegian Recipe Instructions:
Heat milk and half and half; do not scorch; set aside.

In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.

Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas. Enjoy it !


Tuesday, June 19, 2012

NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE

NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE   
Norwegian Recipe Infredients :
  • 3 lbs. salmon filet, cut into 8 pieces
  • 1 lb. butter, cut into 1-inch cubes
  • 1 1/2 c. white wine
  • 2 tbsp. chopped shallots
  • 2 tbsp. red wine vinegar
  • 1 tbsp. ginger, chopped
  • 1 lime (zest and juice)
  • 2/3 c. cream
  • Salt and pepper to taste
Norwegian Recipe Instructions:
Lightly season and flour the salmon pieces. heat 1/4 of the butter and saute the salmon in a large skillet for a few seconds. Turn over and place it in an oven at 475 degrees for 5 minutes.

Meanwhile, in a saucepan, reduce the white wine, shallots, red wine vinegar, ginger and lime zest to almost 1/4 of its volume. Add cream and bring to a boil for a few seconds. Whip in butter, piece by piece until blended. Add lime juice and adjust seasoning. Ladle some of the sauce over the sauteed salmon and serve immediately.