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Norse-Viking Traditional Recipes

 

Sne Pudding

(Snow Pudding)

 

1/2-cup cold water

1 1/4 cups sugar

2 Tbsp. unflavored gelatin

1/3 to 1/2 cup strained lemon juice

2 cups hot water

6 egg whites

 

Pour cold water into a small bowl and sprinkle unflavored gelatin evenly over cold water and let stand about 5 minutes to soften.  Blend softened gelatin into hot water and stir until completely dissolved.  When gelatin is dissolved, stir in sugar and lemon juice until dissolved.  Chill in refrigerator or in a pan of ice and water until mixture is slightly thicker than consistency of thick unbeaten egg whites. (If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally).  Lightly oil a 2 1/2 qt. fancy mold with salad or cooking oil.  Set it aside to drain.  When gelatin is of desired consistency, beat egg whites until rounded peaks are formed and mixture does not slide when bowl is partially inverted.  Beat gelatin mixture until frothy.  Gently but thoroughly fold gelatin mixture into beaten egg whites.  Turn into prepared mold.  Chill in refrigerator until firm (at least 4 hours).  When ready to serve, unmold onto chilled serving plate.  Serve with Vanilla Sauce.  Makes 8 to 10 servings.

 

 

 

 

Vaniljsas

(Vanilla Sauce)

 

1/3-cup butter

1/4-cup sugar

6 egg yolks, slightly beaten

3/4 cup boiling water

1 Tsp. vanilla

 

Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add gradually the slightly beaten egg yolks.  Add boiling water gradually and stir gently.  Put mixture in top of double boiler and cook over simmering water, stirring constantly until thickened.  Remove from heat and blend in vanilla.  Cool, chill in refrigerator.  Makes about 2 cups sauce.

 

 

 

 

Rombudding

(Rum Pudding)

 

1 Tbsp. gelatin

3/4-cup cold water

3 egg yolks

1/2-cup sugar

2 tsp.  Rum Flavoring

1 cup whipping cream

Pinch of salt

 

Soften gelatin in the cold water then dissolve over hot water.  Beat egg yolks until lemon colored; add the rum, salt and gelatin.  Chill.  Just as it begins to thicken, like a soft jelly, stir in the whipped cream and chill until firm.  Serve with Fruit Sauce

 

 

 

 

Norwegian Rum Pudding

 

 

10 egg yolks

3/4-cup sugar

2 envelopes gelatin (unflavored)

1/2-cup cold water

1/2-cup rum

2 cups heavy cream, beaten stiff

 

 

Beat 10 egg yolks until light and sweeten with sugar.  Add gelatin (soaked in water for 5 min.) then cook in double boiler, stirring constantly until spoon is coated.  Flavor with 1/2-cup rum (can use rum and bourbon mixed).  When mixture is slightly cool then add 2 cups heavy cream, beaten stiff.  Serve cold with sauce.

 

 

 

 

Fruit Sauce For Rum Pudding

 

1-cup sugar

2 Tbsp. lemon juices

1 Tbsp. Cornstarch

1 cup grape juice

1/2 cup boiling water

 

 

Mix sugar and cornstarch, add boiling water and boil 5 minutes. Cool and add fruit juices.

 

 

 

 

Grunnlav's Dessert

(Norwegian Rhubarb Custard)

 

1 1/2 lb. rhubarb

1/2-cup water

1-cup sugar

1 Tbsp. cornstarch

 

Garnish

10 prunes (pitted)

10 almonds (peeled)

 

Custard

2 eggs

2 Tbsp. sugar

1-cup milk

1 tsp. vanilla

 

 

Cut rhubarb in 2 inch pieces.  Bring water and sugar to boil.  Add rhubarb, simmer until almost tender.  Remove rhubarb to serving bowl, leaving liquid in saucepan.  Mix cornstarch in small amount of cold water.  Remove saucepan from heat and stir in cornstarch.  Simmer 1 minute.  Pour over rhubarb in serving bowl.  Mix carefully.

 

For the custard: Beat eggs and sugar until fluffy.  Bring milk to boiling and add to egg mixture, beating vigorously.  Put in saucepan and simmer until thick, beating constantly.  Remove and cool, stirring occasionally.  Add vanilla.

 

Pour custard over rhubarb.  Place almonds and prunes on top of custard as garnish.  4-6 servings.

 

 

 

 

Rabarbragot

(Norwegian Rhubarb Compote)

 

2 cups water

3/4-cup sugar

1 1/2 lbs. rhubarb, washed, scraped and cut into 1/2 inch pieces (about 4 cups)

1/2 tsp. vanilla

3 Tbsp. Cornstarch

1/4-cup cold water

 

Whipped cream

1 cup chilled heavy cream

1/4-cup sugar

1 tsp. vanilla

           

 

Dissolve the sugar in the water in a 2 quart enameled or stainless steel saucepan, and bring to a boil.  Drop in the rhubarb, reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the rhubarb shows no resistance when pierced with the tip of a sharp knife.  Remove the pan from the heat and stir in the vanilla.  In a small bowl, mix the cornstarch with the cold water to a smooth paste.  Gradually stir it into the stewed rhubarb, and bring it to a boil, stirring constantly.  Simmer about 3 to 5 minutes, or until the mixture has thickened.  Pour into a serving bowl and chill.  Although the Rabarbragot has a sweet flavor, with a slightly tart edge, many Norwegians prefer it even sweeter and often garnish it with whipped cream.  Make the whipped cream no more than 1 hour before you plan to serve the desert.  Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken.  Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.  Mask the rhubarb in the bowl with the whipped cream, or squeeze the cream through a pastry tube in decorative swirls.

 

 

 

 

Rabarbergrod

(Rhubarb Dessert)

 

2 1/2 cups rhubarb juice (about 8 cups rhubarb)

3/4-cup sugar

1/4-cup cornstarch or tapioca

 

Cut the rhubarb into pieces and put into a pot with just enough water to cover.  Cook until the stalks are mushy.  Put into a colander to strain.  Mix sugar and cornstarch together, add to the 2 1/2 cups of juice.  Cook until pudding thickens.  A few drops of red coloring can be added if desired.  Chill.  Serve cold with sugar and cream.  If this pudding is made early in the season when the stalks are young and tender, it is not necessary to extract the juice.

 

 

 

 

Rabarbragot

(Norwegian Rhubarb Pudding)

 

1 1/2 lbs. Rhubarb

3 Tbsp. cornstarch

1 1/2 cups water

1-cup heavy cream

1/4-cup sugar

1/2-cup sugar

1/2 tsp. vanilla

1 tsp. vanilla

 

Rhubarb, one of the first green things to grow after the long Scandinavian winter, is greeted with joy, especially in Norway, and made into this favorite pudding.  Trim rhubarb and cut into 1/2-inch slices.  Combine with water and sugar and simmer until soft.  Stir in vanilla.  Blend cornstarch with a little cold water to make a smooth, stiff paste.  Stir into rhubarb, and cook for 5 minutes, or until thick and clear.  Stir constantly.  Pour into glass serving dish; chill.  Whip cream; when frothy, add sugar and vanilla.  Whip until stiff.  Pipe through pastry tube in decorative swirls on rhubarb pudding, or cover top of pudding with spoonfuls of whipped cream.

 

 

 

 

Flotegrot

(Rommegrot) Pudding

 

1 qt. sweet cream

2 cups warm milk

1-cup flour

1 tsp. salt

 

Let cream come to a boil and continue boiling slowly about 10 minutes.  Gradually sift flour into the hot cream, mixing with wire whisk until smooth and thick.  Keep stirring until fat starts to appear.  Dip this out until most of it has been removed.  Then add a little extra flour and warm milk.  Stir until smooth and not too thick.  A little hot water may be added if the 2 cups of milk are not enough.  Add salt to taste.  Pour into a bowl and sprinkle top with sugar and cinnamon.  Then pour the butter over it and serve hot.

 

 

 

 

Romegrod With Rice

 

1 qt. cream (boil 15 minutes)

Add 3/4-cup flour (or more)

Take out butter

Add 1 cup boiled rice (salted)

 

If it is too thick, add some whole milk (boiled).  A little salt, a little sugar.  Put in dish and cover with the melted butter.  Sprinkle with sugar and cinnamon.

 

 

 

 

Rodgrot

(Red Pudding)

 

 

3 cups grape juice

1-cup sugar (more if desired)

3 cups water

1 1/2 cups pearl tapioca

1 tsp. vanilla or cup wine

 

 

Soak the tapioca in the grape juice overnight.  Add the water and boil until transparent (best to use a double boiler).  Add sugar.  Pour into a bowl or custard cups and serve warm or cold, with cream.

 

 

 

 

Jeg Kan Ikke La Vaere

(I Cannot Resist)

 

 

1 envelope unflavored gelatin

1/4-cup cold water

4 eggs

1/2-cup sugar

Grated rind of 1/2 lemon

Juice of 1 lemon

 


Soak gelatin in cold water.  Beat egg yolks and sugar until white and fluffy.  Add lemon rind and juice.  Put gelatin in cold water and dissolve over low heat and stir into egg mixture.  Fold in stiffly beaten egg whites.  Mix carefully.  Pour batter into deep serving bowl and refrigerate until set, 2 to 3 hours.  Serve with fancy cookies.  4 to 6 servings.

 

 

 

 

Rodgrod Med Flode

(Red Fruit Pudding With Cream)

 

1 1/2 lbs. of fresh raspberries or strawberries, or a combination of the two (or substitute 2 ten-ounce pkgs. of frozen berries)

2 Tbsp. sugar

2 Tbsp. arrowroot powder

1/4-cup cold water

Slivered almonds

1/2-cup light cream

 

Remove any hulls from the fresh berries, wash the berries quickly in a sieve, drain and spread them out on paper towels, and pat them dry.  Cut the larger berries into quarters and place them in the container of an electric blender.  Whirl at high speed for 2 or 3 minutes until they are pureed.  If you are using frozen berries, defrost them thoroughly, then puree them in the blender -- juices and all.  To make the dessert by hand, rub the contents of the packages or the fresh berries through a fine sieve set over a large mixing bowl.  Place the berry puree (which should measure about 2 1/3 cup) in a 1 to 1 1/2 qt. enameled or stainless steel saucepan and stir in the sugar.  Bring to a boil, stirring constantly.  Mix the 2 Tbsp. of arrowroot and the cold water to a smooth paste, and stir it into the pan.  Let the mixture come to a simmer to thicken the jelly (do not let it boil), then remove the pan from the heat.  Pour into individual dessert bowls or a large serving bowl.  Chill for at least 2 hours.  Before serving the Rodgrod, decorate the top with a few slivers of almonds and pass a pitcher of light cream separately.

 

 

 

 

Tilslorte Bondepiker

(Veiled Peasants Girls Dessert)

2 lbs. Apples

3 oz. over-dried breadcrumbs

1 oz. butter

Whipped cream

 

Peel, core and quarter apples and cook to a puree over low heat with sugar to taste but no water.  Melt butter in a frying pan, add dried breadcrumbs, sprinkle with sugar and fry lightly to a golden brown, taking care that the crumbs do not burn.  Remove from heat and stir well.  Cool.  Fill a bowl with alternate layers of breadcrumbs and apple puree and decorate with whipped cream.  One may also fill a greased fire-proof dish with alternate layers of breadcrumbs and apple puree, sprinkle with sugar, dot with butter, and bake in a warm over for 30-40 minutes.  Serve lukewarm with whipped cream.

 

 

 

 

Norwegian Apple Pudding

 

1 1/2 cups flour

1-cup sugar

1 tsp. baking powder

1-cup sour cream

1/2 tsp. baking soda

1 tsp. vanilla or tsp. almond flavoring

2 eggs

4 large tart apples, peeled, cored, and sliced

 

The apples for this pudding must be tart and well flavored or the pudding will be flat.  Blueberries or cherries can also be used.  Set the oven at 350 F.  Sift flour with baking powder, baking soda and salt.  Beat eggs until thick; gradually add sugar, a little at a time.  Stir in sour cream and flavoring.  Fold in flour.  In a well-buttered 8 x 2 inch baking dish place alternate layers of batter and apples.  Bake for 40 minutes or until top is golden brown.  Serve warm with plain or whipped cream.

 

 

 

 

Riskrem Med Rod Saus

(Almond Rice Pudding With Fruit Sauce)

 

4 tbs. Rice

1 tsp. almond extract

2 cups milk

1 tsp. vanilla extract

2/3 cups blanched almonds, finely chopped

1/2 oz. gelatin

1/4-cup water

1 Tbsp. butter

1-cup heavy cream, whipped

2 Tbsp. sugar         

 

Rinse the rice and scald it.  Boil rice in milk until soft; add almonds, butter, sugar, almond extract and vanilla.  Soften gelatin in water, put softened gelatin into rice mixture while mixture is still warm, stirring and letting cool thoroughly.  Whip cream stiff, add to rice mixture, stirring all well and mixing thoroughly.  Pour into bowl to chill in refrigerator, for at least four hours.

 

 

 

 

Fruit Sauce

 

1 cup fresh or frozen raspberries or pitted cherries

1/2 Tbsp. potato starch or 1 Tbsp. cornstarch

 

Bring fresh or frozen raspberries or pitted cherries to a boil with enough water to cover.  Add potato starch or cornstarch, stirred out in a little cold water, let boil one minute, remove from fire.  Turn pudding out onto a deep serving dish or a bowl; pour the fruit sauce overland serve.  Pudding should be very cold, sauce warm.

 

 

 

 

Delicate Norwegian Almond Pudding

 

1/4-cup cornstarch

1/2-cup sugar

1-cup milk

1/4-cup finely ground almonds

2 eggs, separated  

1-cup heavy cream

1 Tbsp. rum or 1 tsp. rum flavoring

 

Mix cornstarch with 1/4 cup milk to a smooth paste. Beat in egg            yolks. Combine remaining milk, heavy cream, sugar and almonds in saucepan.  Bring to a boil.  Lower heat and stir in cornstarch mixture.  Cook 5 minutes over low flame, stirring constantly.  Remove from heat and stir in rum.  Fold in stiffly beaten egg whites.  Pour into serving dish and chill.  Serve with a warm fruit sauce.

 

 

 

 

Norwegian Prune Pudding

 

1/3-cup sugar

1/2-cup prune Juice

3 Tbsp. cornstarch

1 1/2 cups pitted and chopped cooked prunes

1/4 tsp. cinnamon  

1 Tbsp. lemon juice           

 

Blend sugar, cornstarch and cinnamon in top of double boiler.  Stir in prune juice and chopped prunes.  Cook over boiling water until mixture thickens, stirring constantly.  Remove from heat, stir in lemon juice and chill.  Serve with vanilla sauce or whipped cream.  Note: For a softer pudding, use 3/4-cup prune juice.

 

 

 

 

Scandinavian Cherry Plum Soup

 

1 jar red maraschino cherries

2 1-lb. cans of purple plums

1/2-cup dark brown sugar (firmly packed)

2 Tbsp. cornstarch

1/8 tsp. salt

1/8 tsp. nutmeg

2 Tbsp. lemon juice

1/4-cup rum

 

Drain the jar of cherries; reserve the syrup.  Drain the cans of purple plums; reserve the syrup.  Add enough of the plum syrup to the cherry syrup to measure 2 cups.  Remove the pits from the plums.  Blend the cherries and the plums in an electric blender or force through a food mill.  Mix brown sugar, cornstarch, salt and nutmeg in a saucepan.  Gradually stir in cherry syrup mixture.  Bring to a boil.  Simmer 1/2 minute, stirring-constantly.  Stir in the cherry puree, the lemon juice, heat to serving temperature.  Remove from heat and stir in rum.  Serve with whipped cream and stemmed cherries.

 

 

 

 

 

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