And by the way; check out this Christmas song: Nordnorsk julesalme which was written by Trygve Hoff. I really have become a fan of this song, maybe because it is so Northern Norway patriotic?
Thursday, 25 December 2008
Christmas time
This is our first christmas in our own home. And only our second together. We have never before celebrated in our own houses, anyone of us, so it has been exciting to prepare for this year's celebrations! According to Norwegian traditions you are supposed to have 7 various cakes, we ended with nine, thanks to good friends and our "cake exchanging deal". We have made "kursøl", which is a home brewed beer, based on oranges and several spices. We have also made a meat roulade, for my first time. My mum taught me, as always... Here are some pictures of preparations for christmas, now I am relaxing, quite satisfied with everything!
And by the way; check out this Christmas song: Nordnorsk julesalme which was written by Trygve Hoff. I really have become a fan of this song, maybe because it is so Northern Norway patriotic?
And by the way; check out this Christmas song: Nordnorsk julesalme which was written by Trygve Hoff. I really have become a fan of this song, maybe because it is so Northern Norway patriotic?
Subscribe to:
Post Comments (Atom)
Posts
3 comments:
If you're going to show us pictures of such delicious food, then you ought to treat us to the recipes too...
The doughnuts look especially tasty.
-Doug & Emily
Instead of translating the recipes, I just found them online. I remember from my time in Bloomington that many Norwegian recipes already were translated online.. So her they are:
SMULTRINGER:
1/3 cup margarine or butter
2 eggs
1 cup sugar
1-1/3 cups canned milk, whipped
2 tsp. cardamon
3-3/4 cups flour
2 tsp. salt
Melt and cool margarine or butter. Beat eggs and sugar until light and fluffy. Beat the canned milk until stiff, then fold in. Sir dry ingredients into egg/milk mixture, being careful not to add too much flour. Dough should be soft. Use just enough flour to be able to roll the dough out to 3/8 inch thickness. Cut with a small doughnut cutter. Deep fry in hot lard or Crisco until golden brown. Drain on paper towels. Store in airtight containers.
FATTIGMENN
5 egg yolks
5 T. sugar
5 T. cream
1 T. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour
Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.
Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350º F. Fry fattigman until golden brown.
And more Norwegian recipes are found here: http://www.rootsweb.ancestry.com/~wgnorway/recipe.html
Thanks- we'll give them a try
Post a Comment