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Norse-Viking Traditional Recipes

 

Smordampete Nypoteter

(Norwegian Butter-Steamed New Potatoes)

 

20 to 24 tiny new potatoes (about 1 in. in diameter)

8 Tbsp. (1 quarter lb. stick) unsalted butter

1 tsp. salt

1/8 tsp. white pepper

3 Tbsp. finely chopped fresh dill

 

Scrub the potatoes under cold running water; then pat them thoroughly dry with a paper towel.  Melt the 1/4 lb. of butter in a heavy, 6 qt. casserole equipped with a cover.  Add the potatoes and sprinkle them with salt and pepper.  Then coat them thoroughly with the melted butter by rolling them about in the casserole.  To ensure the success of this dish, the cover must fit the casserole tightly; if you have doubts, cover the casserole with a double thickness of aluminum foil, and pinch down the edges to seal it before putting on the lid.  Cook over low heat for 30 to 45 minutes, depending on the size of the potatoes.  Shake the casserole from time to time to prevent the potatoes from sticking.  When the potatoes can be easily pierced with the tip of a sharp knife, they are done.  Arrange them on a heated serving plate, sprinkle them with the chopped dill, and serve at once.

 

 

 

 

Creamed Potatoes

(Swedish)

 

6 Tbsp. butter

1/4 tsp. white pepper

2 medium onions, sliced thin

1-cup light cream, or more

6 cups peeled and diced raw potatoes

3 Tbsp. minced parsley or fresh dill

1 1/2 tsp. salt

 

Heat 2 Tbsp. of the butter in a skillet and cook onions in it until soft and golden.  Transfer onions to casserole.  Heat remaining butter and sauté potatoes in it until golden brown and half cooked.  Transfer potatoes to casserole.  Season with salt and pepper and mix thoroughly with onions.  Add cream.  Simmer covered over lowest possible heat until potatoes are done, about 15 minutes.  The cream should be absorbed and the potatoes creamy.  Stir occasionally and check for dryness; if necessary, add more cream, a little at a time.  Before serving, sprinkle with parsley or dill.  Fills a large casserole dish.

 

 

 

 

Tomatsmor

(Norwegian Tomato Butter)

 

 

8 Tbsp. (1 quarter lb. stick) unsalted butter

2 Tbsp. tomato paste

1/2 tsp. salt

1/4 tsp. sugar

 

 

Cream the butter with an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon.  When it is light and fluffy, beat in the tomato paste, salt and sugar.  Transfer to a serving bowl and chill until ready to serve.  Serve cold, with hot grilled or fried fish.  Makes 1/2 cup.

 

 

 

 

Pepperrotsmor

(Norwegian Horseradish Butter)

 

8 Tbsp. (1 quarter lb. stick) unsalted butter

2 Tbsp. freshly grated horseradish root or 2 Tbsp. bottle prepared horseradish

1/4 tsp. salt

 

Cream the butter with an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon until it is light and fluffy.  If you are using prepared horseradish, drain it and squeeze it dry in a kitchen towel or double thickness of cheesecloth.  Now beat the horseradish and the salt into the creamed butter.  Transfer the horseradish butter to a small serving dish and chill until you are ready to use it.  Serve cold, with hot grilled or fried fish.  Makes 1/2 cup.

 

 

 

 

 

Rekesaus

(Norwegian Shrimp Sauce)

 

4 Tbsp. butter

1 1/2 tsp. salt

4 Tbsp. flour

1/4 tsp. white pepper

2 cups milk

1 1/2 Tbsp. lemon juice

1/4-cup heavy cream

1 to 2 lbs. medium shrimp, cooked and finely chopped

2 Tbsp. finely chopped fresh dill           

 

In a 1 1/2 to 2 quart enameled or stainless steel saucepan, melt the butter over moderate heat.  Remove from the heat and stir in the flour.  Pour in the milk and cream all at once and, stirring constantly with a wire whisk, place over low heat and cook until the sauce is smooth and thick.  Season with salt, pepper and lemon juice, then add the chopped shrimp and cook another 1 or 2 minutes, until the shrimp are heated through.  Stir in the dill and serve with hot fish pudding or boiled fish.  Cooked cauliflower, served with this sauce, is a very popular luncheon dish.

 

 

 

 

Norwegian Dumplings

 

1/3 cup boiling water

1/4 tsp. salt

3 Tbsp. butter

Dash pepper

1/3-cup flour

1 egg

1/2 tsp. sugar

 

Melt butter in water.  Stir in dry ingredients.  Beat in egg until it is smooth, as for cream puffs.  Shape into small balls.  Drop into boiling soup and cook covered for 10 minutes.  Serve two in each cup.  Yield: about 1 1/2 dozen small dumplings.

 

 

 

 

Brun Lapskaus

(Norwegian Brown Hash)

 

3 cups chopped cold roast pork or ham or beef

3 cups chopped cold peeled boiled potatoes

1/3-cup butter

2 medium onions, sliced

1 1/2 tsp. salt

1/2 tsp. pepper

1 cup boiling bouillon

1/4-cup sherry (optional)

 

Brown meat and potatoes in hot butter.  Add onions, salt, and pepper.  Add boiling bouillon to cover.  Bring to a boil; reduce heat.  Cover and simmer over low heat about 45 minutes, stirring occasionally.  If necessary, add a little more boiling bouillon, one Tbsp. at a time.  All the bouillon must be absorbed in the finished dish.  Stir in sherry.  Serve very hot, with parsley steamed potatoes and cucumber salad

 

 

 

 

Faar I Kaal

(Lamb In Cabbage)

 

 

1 1/2 lbs. shoulder lamb

3 cups water

1 head cabbage-2 lbs.

3 Tbsp. flour

1 1/2 tsp. salt

1 1/2 tsp. peppercorns

 


Wipe lamb with clean, damp cloth and cut into 1-inch cubes.  Put meat into a large saucepan with tight fitting cover.  Add 3 cups water and cook over medium heat for 20 to 30 minutes, or until tender.  Remove outer leaves from head of cabbage, rinse and cut into 1-inch pieces.  Discard core.  When meat is tender, drain and reserve liquid.  Put 1/2 of the cut cabbage into saucepan.  Mix flour, salt and peppercorns; sprinkle 1/2 of this over cabbage.  Then layer evenly with meat over cabbage.  Add remaining cabbage and sprinkle 1/2 of the flour mixture over all.  Pour over cabbage 2 1/3 cups of reserved liquid.  Cover and cook over low heat about 1 1/2 hours; or until meat and cabbage are very tender.  Serve immediately.  6 servings.

 

 

 

 

Faar I Kaal

(Norwegian Lamb & Cabbage Casserole)

 

2 Tbsp. vegetable oil

1 cup diced celery

3 1/2 lbs. breast of lamb, well trimmed of fat and cut into 2 inch cubes

1 1/2 cups sliced onions

2 Tbsp. salt

2 1/2 cups beef or chicken stock, fresh or canned

1/3-cup flour            

1 1/2 to 2 lbs. White cabbage, washed, cored and sliced into 1-inch wedges

2 Tbsp. whole black peppercorns, tied in cheesecloth and lightly bruised with a rolling pin or pestle

                                   

Preheat the oven to 350 F.  Heat the oil in a heavy 10 to 12 inch skillet over high heat until a light haze forms over it.  Add the cubed meat and cooked over medium high heat, turning the cubes with a wooden spoon until they are evenly browned.  Using tongs, transfer the meat to a large mixing bowl.  Sprinkle it with the flour and toss lightly with a wooden spoon until the meat cubes are evenly coated and no trace of flour remains.  Set the skillet aside.  In a 5 to 6 quart casserole equipped with a cover, arrange a layer of the browned meat and another of cabbage wedges.  Sprinkle with half of the celery and half of the onions, and salt each layer lightly.  Repeat, ending with a layer of cabbage.  Now deglaze the skillet in which you browned the meat by first pouring off nearly all of the fat, leaving only a thin film on the bottom of the pan.  Then pour in the stock, stir vigorously over high heat with a wooden spoon and scrape into the casserole any browned bits clinging to the bottom or sides of the pan.  Pour the liquid over the meat and cabbage in casserole and bake for 1 1/2 hours, or until the meat is tender when pierced with the tip of a sharp knife.

 

 

 

 

 

 

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