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4 V O L U M E 2 4 Midnight Sun October 2011 Measuring in Theme: the Kitchen Scandinavian Food Canada has been metric, more or less, Members’ Matters 2 since the 1970es, but President’s corner 3 most Canadians still seem to be more Editorial 3 familiar with the old, Imperial, measuring Theme articles 1, 3, 4, 5, 6, 7 system. Many Scandinavian recipes Scandinavian News 3, 4, 5 will come to us with Upcoming Events 8 metric measures, so the aspiring master of Scandinavian cuisine might as well acquire Scandinavian Food in a New Century suitable measuring tools - the sooner, the better. “Ethnic” cooking has for decades been known as “cuisine” of this or that country or region. This should not be looked upon as affected or foolish. Inspiration from their local chefs has brought new dishes to people in kitchens and around lunch and dinner tables of our Old Countries’ homes. A group of food professionals have behind this organization. Other chefs established ―New Nordic Kitchen‖, and are appearing in the TV show New here are excerpts from their Manifesto: Scandinavian Cooking, one being -To express the purity, Norwegian Andreas freshness, simplicity Viestad (picture). Books, TV show and ethics that we You’ll find show would like to associate information and lots of Stig Hansen: Cooking with our region. recipes online at the Danish: A Taste of -To base cooking on web address listed to raw materials with the left. The show is Sara La Fountain: Á la characteristics shot on location, the Sara especially excellent in cooking is done Tina Nordström: A our climate, landscape outdoors on a portable Culinary Tour of and waters. kitchen, and it is all about embracing -To combine the demand for good taste the ingredients of . : with modern knowledge about health and Any amateur cook knows that Kitchen of Light: The well-being. cooking can be about using what you New Scandinavian -To combine the best Nordic cooking have available. For inspiration, there procedures and culinary traditions with Cooking are several cook books on new impulses from outside. Völundur Snær Scandinavian cooking. You’ll find -To combine local self-sufficiency with Völundarson: Delicious references to a small selection in the regional exchange of high-quality goods. Iceland: Tales of Unique margin of this page. In this issue’s News from Denmark, Northern Delicacies Enjoy your cooking! www.newscancook.com we are presenting one of the founders /series-guide/ SCoR 1976-2011 35 years Members’ Matters

Prayers and Roses for Norwegian Victims

at the island of Utøya. 77 people were killed in the incidents. The Prayer Vigil at Our Saviour’s Lutheran Church on Massey Rd. was attended by many members and other Reginans who wished to pay their respects. SCoR President Kim Language Gillies’ short opening words were very much to the point, stressing how this Classes incident touched on every member of the Scandinavian community, not only those with Norwegian connections. Kjersten Hordern and Officiant of the prayer vigil was Mildred Ihlen have Pastor Jeff Tank. Consul Heather both started up their fall Quale Goranson quoted Norwegian semester of Norwegian Prime Minister Jens Stoltenberg’s Intermediate and words: ―- We will defend the values that Norwegian Advanced are Norwegian: Democracy, openness, language classes. solidarity.‖ Readings were performed Swedish Beginners will Roses in the baptismal font. by Pastor Tom Nilson (in Norwegian), start later this fall. Lorna Pederson, and John Nilson (in On July 28th SCoR members let Norwegian). Musicians were Sharon Information about roses and candles bear witness of their Solheim and Jonathan Achtzehner. language classes: compassion with the people of People appreciated the opportunity of Kjersten Hordern, following the tragic events on 22 July spending some time together over 586-6839. when a deranged citizen blew up a car coffee in the church lobby after the bomb in Oslo and shot dead young ceremony. Many thanks to the SCoR people at a Labour Party youth camp Board for arranging the vigil! Family SCoR Corn Roast 2011 Notice The weather was Great! We had Donna and Mike approximately 66 adults and 9 children Holbrow are the proud come out to enjoy the beautiful grandparents of Fynn afternoon of fellowship and play. Our Darryn Holbrow, born club always has a large number of August 16, 2011 at volunteers to make our outdoor 10:30 AM, weighing in functions easy to organize. With the at 7 lbs. 9 oz. Happy able assistance of Kelly on the bar-b-q parents are Darryn and and Kim helping me cook the corn and Holly. all the other helpers at the food tables, it made for a great afternoon. I don’t This is their first think anyone left with an empty grandchild!! stomach! Thanks to all for your Congratulations from support and attendance. Most important job at the Corn Roast! all SCoR members! Larry Bristol More photos on SCoR website 2 SCoR Website http://www.scandinavianclubregina.com/

Iceland President’s Corner Calorie Count in Restaurants? It is hard to believe that autumn is here, but the club has had a wonderful summer. We had great weather for both the Midsummer Picnic and the It would be desirable if the Icelandic government Corn Roast. The Club will be holding the Salmon forced restaurant owners Supper on October 30th. The change in date is to to include a calorie count ensure that the salmon is the best quality. The in their menus for each club will have an event in February. We are dish. So says Dr. Sturla B. thinking a bowling party, perhaps not Johnsen, of the Reykjavik Scandinavian in flavour, but it will be fun. Health Protection Department. ―This is a As President I am amazed at the amount of massively important issue work that our club members put into events and for public health in the support we have for events. It doesn’t matter Iceland,‖ Johnsen states. what’s happening, there are always people willing He says his idea is not an to help out and for that I say thank you! dynamic club. I’m very attack on restaurants and excited about where our club I’ve been a part of the club for about four years would not damage them. is going, and I encourage In fact those restaurants and I have seen more members at events and everyone to think about what which already count have watched our club grow. Larry Bristol, we could do to create a calories are praised by Director on the Board for Membership, says we vibrant club for the future. If customers for caring about have more paid members than we have had for you have any ideas please public health, he adds. many years. This is great news, our club is share them and we will do all IceNews growing. We now have a thriving language class we can to support you. taught by Kjersten Hordern, and the beginnings of Food = Culture a cooking class spearheaded by Greg Swanson. Have a wonderful autumn everyone, see you soon. These are all wonderful ways our members are Language and food are giving back to the club and creating a more Kim Gillies two strong cultural expressions, and SCoR members are interested in Editorial both. Initiated by Greg Swanson, a group from Cooking and eating constitute an meals. Today’s Scandinavian cuisine Kjersten Hordern’s important part of any culture, and all would be almost unrecognisable to our language class want to SCoR members’ events involve food. foremothers. Still, the tendency goes test out a format for a cooking class which they When there’s a potluck, the towards using locally grown and will later present to the Scandinavian origins of the cooks are produced ingredients, but that does not SCoR Board of Directors quite apparent. Many of the dishes seem to restrict the creativity of as a possible cultural presented are still popular in the Old professional as well as amateur cooks. activity for club members. Countries, but some have been almost The recipes presented in this Midnight Matters to take into forgotten as decades and even Sun issue, for the most part, fall into consideration are group centuries have passed since our the more traditional category. One size, venue(s), suitable ancestors brought their traditional limitation has been the actual space recipes, available recipes over the ocean. Thus the available on our pages. But we have ingredients, teachers, immigrants’ descendants play a role in received loads of recipes that can go duration of each session and of the total course etc. preserving Scandinavian food culture. into the new SCoR Cook Book, and we Starting this month, with 5- However, with increasing globalisation want more! Thank you so far, all of 6 ”test students” they hope and a shrinking world new impulses you who have contributed. Now is the to come up with a are entering into cooking, adding new time to challenge a friend to share conclusion within half a and exciting tastes and colours to her/his best recipes — old or new! year’s time. 3 http://www.facebook.com/scandinavianclubregina Scandinavian Recipes

Finnish Cream Stewed Red Mushroom Salad Cabbage and Onion (for Old Fashioned Meat Balls) You will need a metric measuring cup. Serves 4

400 ml forest Denmark mushrooms, 4 ½ cups red cabbage (roughly diced) chopped 1 large red onion (chopped) Celebrity 1 onion, peeled and 1 garlic clove (pressed) chopped Rene Redzepi 1 ½ cups cream Dressing: 1-2 tsp. salt of Copenhagen 200 ml cream 1-2 tsp lemon juice or vinegar white pepper (ground) ½ tsp sugar 1-2 tsp. sugar Salt and freshly ground white pepper 1 tbsp. lemon juice to taste. (Check the taste - it should 30-40 meatballs (köttbullar). Use have a slightly sharp tang) separate recipe or any ready made meatballs. Stir mushrooms and onions into the Lingonberry or Saskatoon berry jam has been widely credited dressing. for his contribution to re- Refrigerate. inventing Nordic cuisine. Cook or heat meatballs.

In 2007 his restaurant Simmer cabbage, onion and garlic in noma (short for “Nordisk This Finnish appetizer is traditionally cream until soft. (See editor’s note) Mat‖ - Nordic Food) was prepared from salted milk cap Add salt, pepper, sugar and lemon awarded two stars in the mushrooms. The cleaned mushrooms juice. Michelin Guide – only 3,5 are boiled in water for five minutes, years after opening. It drained and cooled. The mushrooms are was ranked as "World's Place meatballs on cabbage/onion then layered with salt in glass jars (salt best Restaurant" in both stew on each plate. Top with content 10-15% of the weight of the 2010 and 2011. Redzepi lingonberry or saskatoonberry jam. created Noma from a mushrooms). The mushrooms are Serve with rice or mashed potatoes or derelict eighteenth- pressed down by covering them with a pasta. century warehouse, and weight, and stored in a cold place. is presenting an array of Barbara Wickstrom Nordic ingredients. His search for these involves foraging amongst local fields for wild as well as cultivated produce. He is giving Noma guests a real taste of their food's environment by e.g. serving dishes on Three countries have not officially adopted Editor’s note: Cream tends to curdle, and pebbles found in the the International System of Units as their some cooks prefer a smoother sauce. You same fields as the primary or sole system of measurement: can use Crème Fraîche which can produce. USA, Myanmar (Burma) and Liberia. withstand higher temperatures before (Wikipedia) curdling, see p.7.

4 SCoR 1976-2011 35 years Scandinavian Recipes Sweden

Chicken in gjetost sauce Danish Leverpostejmad - An Apple A Day Open Faced Liver Paté - Healthy? Serves 6 Sandwich

6 chicken breasts Danes use numerous 2 - 3 tablespoons butter toppings as supplement salt and pepper to taste and decoration on top of their “Leverpostejmad” - open faced liver 2 cups dairy sour cream paté rye bread sandwich - such as: H o m e o w n e r P e r 4 oz (½ cup) shredded gjetost cheese Mushrooms, fried or raw Johansson in Sarö near fried bacon Göteborg (Gothenburg) gravy jelly had a shock when he heard a roaring noise in red pepper the garden next door cucumber and found a drunken marinated beetroot female moose stuck in his neighbour's apple pickled gherkin tree. The animal was onions apparently on the hunt fried onions for fermenting apples when she lost her Place chicken breasts well apart on salted meat waxed paper; cover with another balance and became sheet of waxed paper. etc. trapped in the tree. Pound with a flat-surfaced mallet until Other residents of Sarö uniformly about 1/2 inch thick. had seen the moose on the loose during the Melt half of the butter in a large skillet preceding days. Mr. over medium-high heat. Johansson called Add chicken, cook, turning once. emergency services, Season. which helped him free the boozed-up beast by When chicken is cooked, remove from sawing off branches. skillet, reduce heat to low. She spent the night Stir sour cream and cheese into recovering in the drippings just until cheese melts (do garden. The next day not boil). she took herself off into Pour sauce over chicken. the woods with her The best way to prepare this tempting hangover. Donna Holbrow “Leverpostejmad” as the Danes prefer Mr. Johansson said the it, is to spread a thick layer of lard (or moose appeared to be unsalted butter) on a thin slice of rustic sick, drunken, or "half- rye bread - then a bit of salt - then a stupid". It is not unusual lettuce leaf, solid layers of to see drunken moose “Leverpostej” (liver paté) and the in Sweden during different toppings you have chosen. autumn, when there are You are right: You can hardly see the plenty of apples about. bread for all the delicious toppings! Associated Press

SCoR 1976-2011 35 years 5 Scandinavian Recipes

Swedish Gräddtårta Pan Fried Pickerel

You will need a metric Icelanders settled around measuring cup. Lake Winnipeg after emigrating from Iceland, and these communities became known This is the perfect birthday cake! as New Iceland. This recipe is inspired The recipe makes one round two litre by the pickerel from that lake. pan. Double recipe for a 9‖ x13‖ pan.

3 eggs 2 lbs. pickerel fillets 300 ml sugar 1 egg, beaten 100 ml hot water 2 tbsp. milk 300 ml flour ¾ cup flour 1½ tsp baking powder Salt, pepper

½ cup cracker crumbs 2 tbsp. butter 1tbsp. olive oil

Prepare fillets and dry. Beat egg and mix together with milk. Combine flour and seasoning. Toss fish in flour; dip into egg mixture Set oven at 350o F (180o C). and then dip into cracker crumbs. Grease the pan. Heat pan, melt butter with oil in pan. Whisk eggs and sugar until white and Fry fish until golden brown and flakes fluffy. with a fork. Add water, a little at a time, towards Kim Gillies the end of the whisking. Mix flour and baking powder and gently stir into the batter.

Pour batter into the pan.

Bake for 35 min. Let the cake cool before taking it out of the pan. 3100 13th Avenue 306 924 5426 Cut cake twice horizontally, making three layers. My favourite fillings are vanilla pudding and raspberry jam, but you can also use mashed banana or any other kind of jam or pudding. Use whipping cream as your icing and decorate with berries, fruit or candy. Ida LeRuyet Icelandic fishing boat on Lake Winnipeg

6 SCoR 1976-2011 35 years Scandinavian Recipes Corrections Fiskeboller (Fish Balls) Homemade Crème Fraîche Midnight Sun July issue: Many recipes I (Petra Johnsen’s use call for P.2: Consular Grove is Recipe) Crème Fraîche the correct name.

which I have P.7: Name spelling in 2 ½ lbs. boneless fresh not been able Lois L. Gibson’s article: cod to find in 2 eggs Regina grocery Mildred Ihlen, Sindy 2 tbsp. salt stores. It is Saunderson, Hellen 2 tbsp. melted butter very easy to Husum, Clara Tangjerd, make at home, and although it does 2 tbsp. potato starch Per Lindseth (not take a while, it’s certainly worth giving it Lindness). 1 cup warm milk OR ½ cup cream a try. (warmed)

White pepper (to taste) Dash of nutmeg 1 cup (250ml) double cream 2 tbsp buttermilk Process fish in food processor until smooth. Transfer to bowl in the electric Pour the ingredients into a glass bowl, mixer. and mix well Add starch, seasoning and eggs, 1 at a Picture credits time. Beat in thoroughly. Cover and leave at room temperature (20-21o C) for 12 to 24 hours, or until Add butter, then cream and milk, thickened. beating until light and fluffy. P.1: (Mustard herring) Stir, cover with cling wrap, refrigerate Mold into small balls and poach them Kari Mitchell ; (Chef) New and use within 10 days. in fish stock. Scandinavian Cooking Editor P.2: (Corn) Serve in a cream sauce: wpclipart.com; (Events) 2 cups milk Aquavit cocktail KariMitchell Cayenne (to taste) P. 3: (Kim Gillies) Jon 1 tbsp. chopped onion Every year Gillies 4 tbsp. butter N o r w e g i a n 1 bay leaf bartenders compete P.4: (Map) Wikipedia; 5 tbsp. flour for the Linie Awards, (Tile) dutch.novelties.com Salt (to taste) the main idea being to use Nordic main P.5: (Sandwich) ingredients. Here is Henrik Jakobsen’s Fay Johnsen Copenhagen Portal winning recipe from 2010: P.6: (Cake) Fredrik Ibsen’s Street (Process modernized ca. 1999, by Warren Sandin Carlson ; (Fishing Johnson, youngest son of Petra Johnsen) 4 oz aquavit boat) Manitoba Archives ½ oz sweet, white vermouth P.7: (Cocktail) ½ oz red vermouth Aftenposten Add a generous dash of orange bitters P.8: (Book) Kari Mitchell; to the stirring glass. No ice. (Salmon) life123.com Stir well, strain into cocktail glass, Other: Public domain garnish with orange zest. Skål! SCoR 1976-2011 35 years 7 Last year our club Upcoming Events m e m b e r , T reasu r er Salmon Supper of SCoR board Fay Sunday October 30th at The Austrian Club, 320 Maxwell Cres. B. Johnsen, Doors will open at 5:30 pm., supper served at 6:00 issued her retrospective narrative Reflections Tickets: Members: $25.00; Members’ guests: $30.00; Children 7-12: $10.00; On Times Past. With Children under 7: free. its 421 p. of detailed memories and many After the meal Time of Our Lives will entertain us for about an hour. illustrations it is an Bar will be open . outstanding document about life on the prairies. Christmas Party … is scheduled for Sunday December 4th at Saint Mark's Are you familiar with Lutheran Church, 3510 Queen Street. RPL’s A Time: 2:00 to 5:00 pm. Little of Everything Armachair Travel Details to follow — check for updates on SCoR web and Facebook pages: Series Mondays 2:00- http://www.scandinavianclubregina.com/ 3:00? On October 24th Kari Mitchell will be http://www.facebook.com/scandinavianclubregina presenting Norway. Pre- registration not required. Bring family and friends to SCoR events! Free admission.

Midnight Sun Issue 4 October 2011 Quarterly Newsletter for the Scandinavian Club of Regina 2011-2012 Board of Directors Membership Fees Family membership $ 30 PRESIDENT Kim Gillies 531-9794 Single membership $ 20 Membership starts January 1, expires December 31. VICE PRESIDENT Pearl Baumgartner 761-0678 PAST PRESIDENT John Edwardson 584-2246 Contact us: TREASURER Fay Johnsen 522-0377 SCoR contact SECRETARY Kelly Nelson 584-2562 Kim Gillies DIRECTORS Brian Beck 789-0662 Phone 531-9794 Larry Bristol 586-1799 Email [email protected] Lylah Gess 586-0406 Laureen Smith 525-5183 Membership contacts Larry Bristol Phone 586-1799 Email [email protected]

Kelly Nelson Phone 584-2562 Email [email protected]

Midnight Sun editor Kari Mitchell Phone 565-2450 Email [email protected]

SCANDINAVIAN CLUB OF REGINA Any views expressed in individual articles do not necessarily P.O.Box 37182, Regina, SK S4S 7K4 reflect the policies of the Scandinavian Club of Regina.