Traditions. Stories. People. Recipes. From Norway
The rhubarb plants are thriving following a cold, wet spring. When the first stalks are ready to harvest, we’ll pick one and dip it in sugar – a traditional ritual and a wonderfully sweet and sour way to welcome in the season. Afterwards, I make pie. Always a pie. it reminds me of childhood summers [ ] The post Rhubarb and Almond Cream Buns (rabarbrasnurrer med mandelkrem) appeared first on North…
We are inching ever closer to the official start of summer. But before we get there, I m savoring these final tastes and signs of spring. One of nature s fleeting gifts at this time of year is the spruce tip. In late spring, fresh shoots appear on spruce trees and, over the course of a few [ ] The post Spruce Tip Cordial (granskuddsaft) appeared first on North Wild Kitchen .
Knekkebrød “crisp breads” are one of the most popular recipes I have ever shared on this site, and for good reason. They are a staple in the Nordics, used as a base for breakfast and lunch, and have been a part of the diet for around 500 years or so when Vikings would make flat [ ] The post Gluten-Free Knekkebrød (Crisp Breads) appeared first on North Wild Kitchen .
A sweet addition to holiday baking, this marzipan wreath is brimming full of raisins, cranberries and candied orange peel. It serves as an ideal baked good for a crowd, or when you just want to have a nice treat. Each bite is sweet and tangy with hints of citrus and almond throughout, the flavors of [ ] The post Marzipan Wreath with Dried Fruits (Julekringle) appeared first on North Wild Kitchen .
Flaky and buttery with a crunchy bite of pearl sugar, these Norwegian Pastry Cookies, terteringer, are a great addition to holiday baking. Terteringer ‘tart rings’, also known as fløteringer ‘cream rings’ and prestegårdsringer ‘parsonage rings’ are old-fashioned cookies that will pop up here and again in various cookie tins. I first came across these in [ ] The post Norwegian Pastry Cookies…
Holiday baking is once again upon us, and as cookie tins are being filled there is one cookie becoming ever so popular these days that it would be amiss not to include it. Vepsebol, which translates to ´wasp nests’, are meringue cookies filled with coarse pieces of dark chocolate and almonds, and are sure to [ ] The post Meringue Cookies with Dark Chocolate and Almonds (Vepsebol) appeared first on…
Norwegian Anise Pretzels, aniskringler, are soft and fluffy pretzels with faint pops of sweet licorice in every bite thanks to the anise seeds strewn about. Long a tradition, many people bake and serve them during jul, Christmas time. They are wonderfully aromatic, filling the kitchen with a sweet smell as they bake. While still warm, [ ] The post Norwegian Anise Pretzels (Aniskringler) appeared…
Meatloaf kjøttpudding can be so underrated until you get one that is tender, juicy and practically melts in your mouth. I’ve made this Lingonberry-Glazed Venison Meatloaf for friends and family and they always rave about it and request it again and again. I like to use a combination of venison (or moose) and beef, [ ] The post Lingonberry-Glazed Venison Meatloaf (viltkjøttpudding) appeared first…
This post is made in partnership with Seafood from Norway October brings with it the vibrancy of changing leaves, crisp and cold days, and many reminders to enjoy the season outdoors before winter arrives swiftly. It also happens to be Seafood Month, and what better way to celebrate the end of autumn than with a comforting [ ] The post Hearty Salmon Pumpkin Soup (fiskesuppe med laks og gresskar)…