NORWEGIAN CROWNS
Adapted from The Cookie Book, edited by Ruth Berolzheimer, 1949. I haven't tried these, but they seem to be a good way to use up egg yolks, both hard boiled, and raw. BTW, you can freeze any raw egg white in freezer safe containers as is, just defrost in the fridge overnight to use in meringues or angelfood cake. I would not advise freezing cooked egg white. Feel free to halve the recipe if that is more convenient for you. 1 1/2 cups butter equals 12 oz. I am not sure of the preparation time, but have excluded the time for boiling the eggs. The cooking time is for one batch.
Provided by mianbao
Categories Dessert
Time 48m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Press the hard cooked egg yolks through a sieve, into a mixing bowl.
- Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer.
- Add the butter and flour alternately in small amounts, mixing in after each addition.
- Cover and chill until stiff.
- Roll the dough into ropes 1/4 inch in diameter and 5 inches long.
- Form rings by crossing the ends and pressing slightly.
- Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment).
- Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast.
- Remove from sheets and cool on racks.
Nutrition Facts : Calories 69.4, Fat 4.6, SaturatedFat 2.7, Cholesterol 41.6, Sodium 37.4, Carbohydrate 6.2, Fiber 0.1, Sugar 2.1, Protein 1
NORWEGIAN MEATBALLS (VIKING SOUL FOOD STYLE)
Provided by Food Network
Categories main-dish
Time P1DT7h55m
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the Norwegian meatballs: Small dice the yellow onions, or grate on a cheese grater on the largest holes. Warning: The cheese grater method is effective, but you'll likely have a tearful experience!
- Combine butter, 1 teaspoon salt and the grated onions in a small pot. Cook on medium-low until onions are browned and smelling sweet, about 1 hour. Remove from heat and allow to cool.
- Chop up rye bread by hand or in a food processor until crumbly, but don't obliterate it. Add heavy cream, whole milk, and rye breadcrumbs to a pot. Heat gently on low until breadcrumbs have absorbed dairy and are softened and aromatic, then remove from the heat.
- Grind allspice berries and black peppercorns together in a spice grinder until fine.
- Combine rye breadcrumbs, eggs, flour, caramelized onions, remaining teaspoon salt and the spices in a large mixing bowl. Mix together until a smooth paste forms, then incorporate the beef and pork, squeezing with your fingers to make sure the starchy ingredients break up into the meat. At the same time, make sure not to overwork the mixture, as that would yield tough meatballs.
- Let stand at least 2 to 3 hours in the fridge, then roll into balls. We roll our meatballs to 1 1/2-ounces each, but all you need to do is make sure your meatballs are consistently-sized, so they cook at the same rate when they hit the oven.
- Preheat the oven to 550 degrees F, preferably on convection. Roast meatballs until well-browned on the outside, about 10 minutes in a convection oven or 12 minutes in a conventional oven.
- For the surkal: Thinly slice cabbage (1/4-inch thick) with a knife or mandoline. Avoid cutting into the core; you just want the purple leaves.
- Toss cabbage and salt together in a large bowl and allow to sit.
- Combine white sugar, cider vinegar, red wine vinegar, ground caraway seed, bay leaf and 3 cups water in a large pot, then bring to a boil. Pour over cabbage and cover, then refrigerate for about 1 day. This will help lessen the harshness of the vinegars and soften the cabbage.
- After 24 to 36 hours, remove bay leaf and stir cabbage mixture to make sure caraway is well-distributed.
- Refrigerate until ready to eat.
- For the Gjetost cheese sauce: Melt the butter in a pot on medium heat and brown slightly. Add the flour and whisk well. Allow the roux to brown on medium-low heat until it reaches a rich golden brown color; it should smell nutty. This takes 20 to 30 minutes.
- Add the milk gradually in increments, whisking vigorously as you go. If you happen to have an immersion blender, run it through and get rid of any lumps. Reduce heat to low and watch carefully, whisking often and making sure the bottom doesn't burn. You want to see bubbles popping up to the surface every few seconds.
- Add the Madeira, white wine, salt and nutmeg. Cook until the sauce has thickened slightly, about 40 minutes, then grate the Gjetost cheese into the pot.
- Allow the sauce to cook gently and continue to thicken for about 1 1/2 hours. Be sure to whisk the bottom occasionally to get up any browned bits. If you have one, get your immersion blender in there and run it through until smooth and velvety. When finished, sauce should be the consistency of thick gravy and taste of toasty bread and goat cheese.
- Allow to cool for a half hour or so, then place in the fridge if you aren't going to use it right away.
- For the meatball lefse wrap: Preheat the oven to 500 degrees F.
- Halve 2 of the meatballs and roast until lightly browned, about 5 minutes. Toast a piece of lefse in a nonstick pan or better yet, on a lefse griddle, on both sides. Remove toasted lefse to a cutting board. Begin layering: 1/2 cup shredded green cabbage, 1/2 cup surkal/pickled cabbage, the heated meatballs and finally about 1/3 cup warm Gjetost cheese sauce. Roll it tightly like a burrito. Cut in half if you're sharing, but you probably won't want to.
NORWEGIAN PUDDING
Provided by Erin Jeanne McDowell
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
- Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
- Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
- Remove from the heat and stir in the vanilla extract.
- For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
- Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.
NORWEGIAN CABBAGE ROLLS
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Provided by Andrew Currin-Chodur
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 26.9 g, Cholesterol 84.4 mg, Fat 17.3 g, Fiber 8.4 g, Protein 16.1 g, SaturatedFat 8.7 g, Sodium 677.7 mg, Sugar 10.9 g
NORSKE KRONER - NORWEGIAN CROWNS COOKIES
Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar.
- Add butter and flour alternately, a little at a time.
- Cover and chill until stiff.
- Preheat oven to 400°F.
- Roll dough into strips 1/2" in diameter and about 5" long.
- Shape into rings, crossing the ends.
- Dip in egg white, then in sugar.
- Bake for 8 to 10 minutes.
Nutrition Facts : Calories 104.1, Fat 6.8, SaturatedFat 4, Cholesterol 62.5, Sodium 56.1, Carbohydrate 9.2, Fiber 0.2, Sugar 3.2, Protein 1.6
NORWEGIAN COLESLAW
This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.
Nutrition Facts :
More about "norwegiancrowns recipes"
10 BEST MAIN DISH NORWEGIAN RECIPES | YUMMLY
From yummly.com
15 TRADITIONAL NORWEGIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4/5 (4)Published 2021-02-15Category Recipe Roundup
- Norwegian Waffles. What are Norwegian waffles? And how are they different from traditional American waffles? They are shaped like a heart. How sweet!
- Norwegian Fish Soup. This creamy soup brings together so many delicious flavors. From fresh lemon juice and herbs to the fish itself, there isn’t a gray day this soup won’t chase away.
- Norwegian Meatballs. These savory meatballs are served smothered in an irresistible gravy. This dish is a Christmas tradition, but there isn’t a thing stopping you from enjoying it year-round.
- Norwegian Flatbread. This thin and crispy flatbread is the perfect addition to any occasion. Enjoy it plain for a snack, or with a variety of different toppings as part of a meal.
- Lefse. Similar to the traditional flatbread listed above, lefse is a thin flatbread made from potato. Lefse is usually served warm with butter and sugar.
- Surkal. Every culture has some form of fermented vegetable, and this is Norway’s. Tender cabbage pieces are soaked in vinegar and butter with caraway and apple pieces.
- Lutefisk. Lutefisk is a flaky fish fillet that is baked in the oven. This dish is traditionally paired with pea stew and roasted potatoes. If you need a filling meal, look no further than this classic Norwegian menu.
- Norwegian Oatmeal Molasses Bread. How delicious does this sound? Hearty oatmeal is combined with molasses for a sweet bread that is perfect for breakfast.
- Sveler. Sveler are Norwegian pancakes from the northwestern coast of the country. They are a traditional coffee companion and are enjoyed throughout the morning as a light sweet.
- Norwegian Potato Dumplings. Dumplings are always a favorite comfort food, and these potato dumplings are no exception. They’re light and fluffy with a soft outer layer, just like a good dumpling should be.
MY 15 FAVORITE TRADITIONAL NORWEGIAN RECIPES - OUR BIG …
From ourbigescape.com
- Traditional Norwegian Recipes – Norwegian Lapskaus. We’re stepping Autumn with an abundance of fresh and lovely harvest, so why not use the opportunity to whip up a warming stew?
- Traditional Norwegian Recipes – Norwegian Christmas Cabbage. Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
- Traditional Norwegian Recipes – Norwegian Heart Shaped Waffles. Perfect Norwegian waffles made with an easy recipe. These heart shaped waffles are deliciously eggy, with a hint sweetness and vanilla flavor.
- Traditional Norwegian Recipes – Norwegian Sour Cream and Raisin Pie. This recipe has been passed down in my family and has its roots in Norway. My grandma would always make this pie for Thanksgiving, and now my dad has taken over that role.
- Traditional Norwegian Recipes – Sveler (Norwegian Pancakes) Sveler are Norwegian pancakes served primarily in ferry cafés along the country's west coast.
- Traditional Norwegian Recipes – Norwegian Salmon with Dill Sauce. This Christmas, treat your guests to succulent, melt in the mouth Norwegian Salmon with dill sauce.
- Traditional Norwegian Recipes – Norwegian Porridge or Risengrynsgrøt. What a delicious breakfast treat! This Norwegian porridge recipe is creamy, salty and sweet and is served with a sprinkle of cinnamon and dried cranberries on top.
- Traditional Norwegian Recipes – Norwegian Butter Sauce (Sandefjordsmor) This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.
- Traditional Norwegian Recipes – Farikal. This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.
- Traditional Norwegian Recipes – Norwegian Rommegrot. Rommegrot is a traditional Norwegian pudding/sour cream porridge made with lots of rich dairy (whole milk and cream) and thickened with flour.
NORWEGIAN SWEET BUNS | RECIPE | THE NORWEGIAN COOKBOOK
From visitnorway.com
FEATURED RECIPES | SONS OF NORWAY
14 DELICIOUS NORWEGIAN DESSERTS IN YOUR MUST- EAT LIST
From flavorverse.com
NORWEGIAN BROWN CHEESE RECIPES - NORTH WILD KITCHEN
From northwildkitchen.com
NORWEGIAN CROWNS - PLAIN.RECIPES
From plain.recipes
NORWEGIAN TRADITIONAL FOOD – OUR VERY BEST RECIPES
From littlescandinavian.com
HOW TO MAKE SIMPLE AND DELICIOUS NORWEGIAN PANCAKES
From onegoodthingbyjillee.com
9 CLASSIC NORWEGIAN DESSERTS - THE SPRUCE EATS
From thespruceeats.com
NORWEGIAN PICKLED HERRING | RECIPE | THE NORWEGIAN COOKBOOK
From visitnorway.com
22+ AUTHENTIC NORWEGIAN RECIPES SHOULD TO BE BOOKMARKED IN …
From lacademie.com
RøMMEGRøT RECIPE - NORWEGIAN COMFORT FOOD
From ramshacklepantry.com
10 NORWEGIAN DESSERTS THAT ARE SO EASY - INSANELY GOOD …
From insanelygoodrecipes.com
NORWEGIAN WALNUT COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
RECIPES | NCL TRAVEL BLOG | NCL TRAVEL BLOG
From ncl.com
NORWEGIAN KING CRAB LEGS - FORNO BRAVO. AUTHENTIC WOOD FIRED …
From fornobravo.com
NORWEGIAN RECIPES
From norwegianculturalcenter.com
NORWEGIAN CINNAMON ROLLS — NICK MALGIERI
From nickmalgieri.com
NORWEGIAN FOOD – 15 TRADITIONAL DISHES TO EAT IN NORWAY
From swedishnomad.com
NORWEGIAN BUNS A NORWEGIAN BAKING RECIPE GOOD.COOKING
From good.cooking
CLASSIC NORWEGIAN RECIPES AND HERITAGE RECIPES - RAMSHACKLE …
From ramshacklepantry.com
10 BEST NORWEGIAN BREAD RECIPES | YUMMLY
From yummly.com
NORWEGIAN RECIPES - PINTEREST
From pinterest.ca
NORWEGIAN CRISP BREAD | KNEKKEBRøD - MY COOKING JOURNEY
From mycookingjourney.com
NORWEGIAN CINNAMON THUMBS & HUGE NEWS! - LULU THE BAKER
From luluthebaker.com
NORWEGIAN CARDAMOM ROLL• ELECTRIC BLUE FOOD - KITCHEN STORIES …
From electricbluefood.com
NORWEGIAN ROSETTES - SARAHBAKES
From goodfoodandwords.com
NORWEGIAN RECIPES | ALLRECIPES
From allrecipes.com
NORWEGIAN RECIPES
From pinterest.ca
AUTHENTIC, TRADITIONAL NORWEGIAN PANCAKES; RECIPE & PICTURES
From thecountrybasket.com
NORWEGIAN MEATBALLS IN GRAVY - NSC
From newscancook.com
NORDIC RECIPES - DAUGHTERS OF NORWAY
From daughtersofnorway.org
5 EASY NORWEGIAN RECIPES TO ENJOY NORWAY AT HOME
From wanderingwagars.com
NORWEGIAN KRUMKAKE COOKIES (WITH WHIPPED CREAM)
From biggerbolderbaking.com
NORWEGIAN COLESLAW - INTERNATIONAL CUISINE
From internationalcuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love