Monday, December 22, 2008
Gud Yule! is Norwegian for "Merry Christmas"
This is a photo in Grandma Anna's kitchen - she looks stern because of the horned rim glasses but she wasn't. She was warm, kind, gentle and introverted. You heard it here first - at one time in our bloodline there was an introvert. None of us kids Joan, Jan, Dave or Dan or any of Anna's Great Grandbabies seem to have inherited introversion...maybe Lily. We shall see.
1 cup of butter 1 cup of sugar 2 cups flour 1/2 cup almonds chopped very fine 1 egg ( slightly beaten) 1/2 teaspoon almond extract.Cream butter and sugar - add almonds - add egg - beat gently - add flour - CHILL dough - line tins (no need to spray because there is so-o-o-o much butter ).Remember to Chill the dough slightly, and press into sandbakkel tins Bake about 8-9 minutes at 375 degrees. Remove from oven and while still in the tins, immediately turn upside down. My Grandma did not want them (as she said in her accent) 'too tick'. I can remember sitting in my Grandma's kitchen around the table with the old fashioned gas stove (it looked like a wood burning stove). It stood up on 4 legs and was at least 40 years old in the 1970's. Our dog Cocoa was always at risk of running under the stove...and it kind of freaked me out. The stove made the kitchen nice and warm and fogged up the windows in the morning (in winter). It was really fun remembering my mother and grandmother pressing the Sanbakkel cookie dough into the little pans and baking the curly cut-offs with cinnamon for my sister and I to eat. It's my favorite cookie to this day - Sanbakkels. My Mom's mom - our lovely, sweet, Grandma Anna was born in 1899 in Fredrickstad, Norway. There she is peeking in the lower left side of the photo with our Mom and Dad. I bake my Sanbakkels at 375 for 12 minutes but some say bake about 8-9 minutes at 375 degrees. . Watch the edges and reduce the oven temperature if they brown too quickly. I like to make a test with one first to see if I need to change the oven temperature. This recipe will make 24.
Another Sanbakkel Recipe from the Web: Shirley Sorenson says her sandbakkel recipe makes an enormous quantity. It was handed down from her Aunt, who probably got it from her mother who was born in Valer i Solor in 1883. Grandma's Sandbakkels 3 Cups shortening (use lard that fattigman has been fried in) 3 cups sugar 1 egg 1 teaspoon ground cardamom 4 tablespoons cream, scant 1/4 teaspoon salt Flour enough to handle (6 cups)Chill dough slightly, and press into sandbakkel tins Bake about 8-9 minutes at 375 degrees. Remove from oven and while still in the tins, immediately turn upside down.
I prefer butter - in fact - I think there are laws about the required quantity of butter every good Norwegian must ingest annually - just kidding my fine cardiologist friends.
Kathleen Stokker in her book "Keeping Christmas"
GJØRT HORNS (Small twisted cardamon donuts) 4 eggs 1 cup sugar 1/2 cup butter (melt, add to above) 4 cups flour 1/2 teaspoon salt 1 Table spoon Cardaman (we always use lots more of this) fine crushed 1 teaspoon baking powderThe dough is chilled in Refrigerator a couple of hours. Pinch off a piece, and roll it between your hands in a round pencil like piece, about the length of 6 inches. Pinch ends together, making a circle, but leaving an inch or less on each end to hang out, thus making horns.Fry in deep fat like doughnuts, not very long, 2 minutes maybe.She always made them for Christmas. Usually a month or so before the holiday, and stored in tight container. They will keep for months and seem to improve with age. They are so good with coffee. Add extra cardamon, I do. It's easier with two people. One roll and one fry. Put the rolled ones on trays of waxed paper for easier handling and frying. As you fry them, put them in a container to drain and chill.
Troll cream (Trollkrem)1 egg white 1 pt cleaned lingonberries 1/2 c sugarMix and beat until thick, light and fluffy. Can be served with vanilla sauce. If it's too tart, try adding a bit of crushed banana. Lingonberry jam can be used instead of fresh lingonberries.Hardanger Lefse - Flour Lefse2 pounds flour 1/4 pound sugar 3 ts baking soda 3 cups buttermilk 150 gr melted butterMix together sugar and 2 cups milk. Mix the baking soda with the last cup of milk, add it to the first mixture. Add flour and lastly the butter.Let rest for awhile.Roll out on a floured board, to about 1/2 cm or 3/16th of an inch thick, use a pot lid (not too large) for shape. Fry in a dry frying pan or straight on your electric burner, till nicely brown on both sides.Makes about 20.Put on butter and strew sugar on top, butter one more and put face down on the other one, press together, then cut into slices like a pie. Eat instead of cake.
Lefse - made with instant mashed potatoesMake up a batch of instant potatoes according to the directions on the box (but using non-fat milk) and put them in the refrigerator overnight with just a piece of waxed paper lying on top of the potatoes. A lid seems to cause too much condensation.The next day, add enough flour to be able to roll them thin. Form a piece into a ball and roll it on a well floured board (some use canvas). If you've done lefse, you'll kind of know what the right texture will be. Next, cook them on a lefse grill. From Norwaylist archives original by Mavis Kvernvik
Basic lefse recipe that hangs on a lot of walls in Minnesota homes: Yew tak yust ten big potatoes Den yew boil dem till dar done. Yew adfd to dis some sveet cream And by cups it measures vun. Den yew steal tree ounces of butter An vit two fingers pinch some salt. Yew beat dis wery lightly If it ain't gude it iss your fault. Den yew roll dis tin vit flour An light brown on stove yew bake. Now call in all Scandihuvains Tew try da fine lefse yew make.
Christmas Cod "TORSK" Fish (from the internet)As a fellow Norwegian PLEASE let me remind you never to serve TORSK (cod) any other way than decocted (not boiled!) and with nothing else than melted butter, minced parsley and boiled potatoes to go with it!Depending on where in Norway you come from, you are may add local specialties like crushed bacon (Trøndelag or Hordaland), crushed hardboiled eggs (Oppland) and a few oher exceptions. Beets or foreign sauces are definite No-No.. If you prefer a lager and aquavit instead of the traditional red wine, that will be accepted. Don't even think of Cod fish gravy!!!??? Uff Da... promise me you will never do this.
Grandma Anna's 1968 Fish BallsFish Balls (fiskeboller)1 kilo (2 lbs) cleaned haddock, wolfish or pike 1 Tsp. salt 2 Tsp. potatoe flour or cornstarch 2 tsp. nutmeg About 7 dl (3 c) milkClean fish, removing all skin and bones. Grind twice (preferably in meat grinder) with the salt and potato flour or cornstarch. Stir in nutmeg and add ice cold milk.With a tablespoon shape large balls about 1 2 in. in diameter. Poach them carefully in fish stock or lightly salted water for 5-10 minutes (depending on size).Chopped (and sometimes fried) onions, leek or chives can be added to the ground fish. Bits of bacon also.These are traditionally served with boiled potatoes, carrots (raw and shredded or boiled), and a bechamel sauce.
Norwegian Meat Balls
2 pounds of ground pork 6 pounds of ground beef 6 eggs 2 cups of fine bread crumbs 3 tablespoons of onions, ground 1 teaspoon of allspice 1 teaspoon of salt per pound of meat Pepper to taste 3 cups of evaporated milk. Have the butcher grind the meat 3 times through the grinder, The last time have him grind the meat together. Mix all the ingredients together shape into balls - brown in the skillet. Bake until done at 350 degrees in the oven. When the meat balls are done, add a couple cups of sour cream.