The Koselig Kitchen

20 Norwegian recipes to infuse your home with the unique coziness of Norsk hospitality

From Daytona Strong Author of Modern Scandinavian Baking www.daytonastrong.com the koselig kitchen

cozy

delicious buttery

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FROM THE EDITOR

Velkommen, or welcome, as you might say.

I am delighted to share this ebook of Norwegian recipes with you. Thanks for signing up for my email list; it is my intention each week to help you infuse your home with the warmth, coziness, and love of Scandinavian living.

Here in Seattle where I live, Scandinavian heritage runs deep. In fact, this is where my father spent his adolescence after moving to the United States from Norway in the 1950s, and it's where my mom settled after moving away from the heavily-Norwegian small town in North Dakota where she grew up.

The recipes you will find in this ebook are among my favorites in the Norwegian and Scandinavian repertoire. However, they're just the beginning! They will get you started, for sure, and then I hope you'll dive deeper by exploring my blog, Outside Oslo (www.outside-oslo.com), as well as my cookbooks and by following me on social media.

I'd love to see your creations--please please tag me @daytonastrong, #daytonastrong, and #outsideoslo whenever you try the recipes. DAYTONA STRONG

AUTHOR, JOURNALIST, & FOOD PHOTOGRAPHER Enjoy!

The Simplest Cured Salmon (Gravlax)

Line a large baking sheet with plastic wrap, leaving enough over the ends to wrap over the salmon. Top this with a layer of parchment paper similarly sized. (The double layer helps to contain the mess when draining the excess liquid, although a single layer of plastic wrap will do in a pinch.)

Rinse the salmon and pat it dry. Remove any pin bones and transfer it to the prepared baking sheet. Thoroughly wash and dry the dill, then rough chop the whole bunch, including the stems (you’ll be removing the dill later, leaving just its essence behind). In a medium bowl, mix the dill, sugar, salt, and vodka or aquavit, then scatter it on top of and underneath the salmon, being sure to pack the cure ingredients on every part of the fish. Wrap the salmon, first with the parchment and then the plastic wrap. At this point, you can refrigerate it immediately or take Mark Bittman’s advice and place it in a cool location (he recommends below 70 degrees) to rest for about 6 hours before refrigerating it, which will shorten the amount of time it needs to cure.

Check the gravlax every 12 hours or so, pouring out excess liquid (some is okay and can be used to baste the fish, but drain some out if it’s excessive) and turning the fish. After the salmon has cured to your liking (at least 24 hours, or as long as two days), drain off the liquid and pat the salmon dry, removing excess curing ingredients from the surface (alternatively, you can rinse them off and then pat dry if you don’t like the little flecks of dill left over). Slice very thinly. Leftovers, if you I 1 (approximately 2-pound) fillet of best-quality have any, should last about five days and can also be salmon, skin on, previously frozen frozen. 1 bunch dill 2 cups sugar Makes enough for a crowd. 1 cup salt (I use kosher) 3-4 tablespoons vodka or aquavit Recipe adapted from Mark Bittman. Smoked Mackerel Spread with Horseradish and Dill

I’ve written for a long time about the elegant simplicity o f Norwegian food, and the same can be said for all manners of a koselig lifestyle, including entertaining. My mom has taught me much of what I know of hospitality, and I try to extend the same to her when she visits. One of our favorite treats to share—on the porch in a quiet moment when the kids are occupied, if possible—is this smoked mackerel spread. In between dinner prep and feeding the kids, I’m able to whip up the most flavorful appetizer in a matter of minutes, which we spread on crackers or crispbread. After pouring a couple of glasses of chilled Pinot Gris or Sauvignon Blanc, we’re set. Hospitality and coziness in a snap. The essence of a koselig home.

1/2 pound smoked mackerel, skin and any bones removed* 1/4 cup plain Greek yogurt (regular yogurt will work here too) 2 tablespoons mayonnaise 2 tablespoons finely chopped red onion 2 tablespoons grated fresh horseradish 2 tablespoons chopped fresh dill, plus additional sprigs for garnish Lemon slice, for garnish Seeded crackers or rye crispbread for serving

Cut mackerel into 1/2-inch pieces and place in a medium bowl. Add the yogurt and mayonnaise and stir until the mackerel has broken down considerably. Mix in the onion, horseradish, and dill. Transfer to a serving bowl and garnish with lemon and sprigs of dill. Serve with crackers. Serves 4.

* I buy frozen smoked mackerel at Scandinavian Specialties in Seattle. If you don’t have easy access to it at your local grocery or fish store, then smoked trout will work as well. Smørbrød with Pickled Herring, Egg Salad, A Tangle of Watercress, and Dill

4 slices hearty bread 4 tablespoons salted butter room temperature 1 English cucumber halved lengthwise then cut into 1/8- inch half moons 6 hard-boiled eggs chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1/4 teaspoon salt 10 ounces pickled herring fillets cut into 1-inch pieces 6 ounces watercress, leaves and upper stems only Wisps of fresh dill for garnish

Divide slices of bread between four plates and spread with butter all the way to the crust.

Arrange the cucumber slices over the butter, overlapping in a fish scale pattern.In a medium mixing bowl, vigorously stir the eggs, mayonnaise, sour cream, and salt until combined and the egg yolks have broken apart and become part of the sauce.

Spoon the egg salad over the cucumbers, then arrange the pickled herring evenly across each sandwich.

Top with watercress and garnish with fresh dill.

Serves 4. Midsummer Picnic Potato Salad

1 1/2 pounds bite-sized Yukon Gold potatoes Place the potatoes in a medium saucepan with 3 tablespoons sour cream generously salted water. Place over heat and bring 3 tablespoons mayonnaise to a boil. Boil gently until tender, about 15 minutes. 2 tablespoons whole grain/stone ground Drain and let come to room temperature while you mustard make the dressing. 1 tablespoon distilled white vinegar 1/2 teaspoon salt or to taste In a medium mixing bowl, whisk together the sour 8 radishes thinly sliced cream, mayonnaise, mustard, and vinegar. Give it a 1/2 cup chopped cornichons sample and add salt to taste. Add the potatoes and 1/2 cup chopped fresh dill stir to coat. Add the radishes, cornichons, dill, and 2 tablespoons chopped fresh chives chives and stir gently one last time. Chive blossoms for garnish (optional) Transfer to a serving dish and garnish with chive blossoms, if using. Serve at room temperature. Grandma Agny's Surkål

This is Norwegian comfort food at its finest. Basically a Scandinavian sauerkraut, surkål consists of shredded cabbage and apples slowly simmered in vinegar with caraway and butter. I grew up eating surkål at my paternal grandparents’ house each year on Christmas Eve. It was one of only a handful of Grandma Agny’s recipes that survived after she died. I discovered it in an old church cookbook some years back and now I make it each autumn when the darkness settles in earlier and earlier and the damp rain chills us to our bones. Grandma’s recipe was rather decadent with quite a bit of butter. I’ve lightened it up substantially without changing the comforting essence of this cold-weather classic.

1 1.5 pound (750 grams) green cabbage 2 green apples, cored and cut into 8 wedges 1-2 tablespoons salted butter 16 ounces (1/2 liter) distilled white vinegar 2 tablespoons sugar 1/2 tablespoon caraway seeds 2 teaspoons kosher salt Curly-leaf parsley, chopped, for garnish Green apple

Shred the cabbage using a sharp knife or the slicing disc of a food processor. Leaving the skins on, shred one apple using a food processor outfitted with a shredding disc.

Melt the butter in a large pot over medium heat, then stir in the shredded cabbage and apple. Pour in the vinegar, sugar, caraway, and salt and bring to a brisk simmer, stirring occasionally. Reduce the heat to low and simmer gently for about 90 minutes, continuing to stir from time to time, until the cabbage is soft. The vinegar should have reduced substantially and mellowed in flavor. If the vinegar has not reduced enough, increase the heat in the last 10 to 15 minutes. Remove from heat and arrange on a serving dish. Garnish with apple wedges and parsley.

Wine-Steamed Cauliflower with Creamy Shrimp Sauce

I’ve seen different ways to make this dish, from whole cauliflower to cutting the cauliflower into florets. I prefer the latter, as it makes for easy serving and ensures that the creamy sauce seeps into each bite. I chose to steam the cauliflower with white wine to infuse the vegetable with a special touch. Plus, the cooking liquid is incorporated into the sauce, making it extra flavorful. Serve with the remaining wine, well chilled, if you wish.

1 large cauliflower 2 cups water 1/2 cup dry white wine 2 teaspoons salt 2 tablespoons butter 3 tablespoons flour 3/4 cup whole milk 1 pound small shrimp, cooked and peeled Chopped curly-leaf parsley, for garnish

Trim the leaves and stem from the cauliflower, and cut it into large florets.

In a large pot, bring water, wine, and salt to a low boil. Reduce the heat to a simmer and add the cauliflower. Cover and steam until the cauliflower is tender but still firm, about 20 minutes. Transfer the cauliflower to a serving dish using a slotted spoon; cover to keep warm. Reserve 3/4 cup of the cooking liquid and add to the milk.

In a small saucepan over medium heat, melt the butter. Add the flour and whisk until it absorbs all the butter. Gradually whisk in the milk and cooking liquid, letting the sauce thicken slightly with each addition before adding more. continue to whisk constantly until it’s thick enough to coat a spoon. Stir in the shrimp and allow it to heat through.

Pour the shrimp sauce over the cauliflower. Sprinkle with parsley and serve.

Serves 4. Grandma Adeline’s Norwegian Ham and Potato Dumplings (Potet Klub)

This recipe comes from Grandma’s days in North 1 medium package of ham, cut into large pieces Dakota, but is written according to how she taught 4 cups ground raw potatoes* Mom and me to make it some years ago. My only 1 cup all-purpose flour additional tip is to make a small test dumpling 1 cup graham whole-wheat flour before cooking the entire batch 1 teaspoon baking powder and to adjust the amount of salt as needed. 1 teaspoon salt Butter, for serving Maple syrup or light corn syrup, for serving Bring a large pot of water to a boil. Add ham and allow to cook until heated through. The main thing is that the water starts to take on some of the flavor of the ham. Remove ham and set aside on a plate covered with foil to keep warm. Take a 1-by-2-inch piece and grind in a food processor. Reserve the water.

To make the dumplings, combine ground potatoes and ground ham with all-purpose flour, graham flour, baking powder, and salt. (This can be done by hand or in the food processor.) Add a little more flour, if necessary, to create a stiff dough that can be formed into dumplings.

Form the dough into balls between the size of a golf ball and tennis ball. Return the water to a boil and add the dumplings. Move them around in the water a bit to make sure the dumplings don’t stick to the bottom.

Cook until the dumplings are cooked through, about 30- 45 minutes. Serve with reserved ham, butter, and syrup.

Serves 4.

*To prepare the potatoes easily and quickly, peel them and shred in a food processor, then run the shreds through with the blade until they’re ground. Grilled Salmon with Lemon-Horseradish Cream

For the cream: For the salmon:

1/2 cup sour cream 1 2-pound fillet salmon, skin-on 1 tablespoon freshly grated horseradish Extra-virgin olive oil 1 tablespoon finely chopped fresh dill Kosher salt 1 scant tablespoon fresh lemon juice Pepper (optional) 1 teaspoon grated lemon zest Lemon wedges, for serving 1/2 teaspoon kosher salt 1/2 teaspoon sugar

Make the cream by combining sour cream, horseradish, dill, lemon juice and zest, salt, and sugar in a small bowl. Refrigerate for at least 30 minutes (or longer if possible) so the flavors can mingle. Taste, and adjust seasonings if you desire.

Prepare a hot grill. Brush olive oil on the salmon and season with salt and pepper. Place salmon flesh side down and grill for 3 to 4 minutes to sear (cooking time and technique may vary depending on the thickness of your salmon and the heat of your particular grill). Flip the salmon, turning down the heat, and continue cooking until it reaches desired doneness, about 5 minutes depending on the thickness of the salmon and the heat of the grill. Serve salmon with the cream and lemon wedges.

Serves 4.

This recipe originally appeared in my article, “Nordic in the Northwest,” in the September 3, 2013 issue of The Oregonian. White Wine-Poached Cod with Creamy Dill Sauce

For the Sauce 1/4 cup crème fraîche 1/4 cup chopped fresh dill 1/2 teaspoon freshly squeezed lemon juice plus more for seasoning 1/8 teaspoon kosher salt plus more for seasoning

For the Fish 3 cups water 1 cup dry white wine 2 tablespoons fresh rosemary leaves 1 bay leaf 1 teaspoon kosher salt 1 1/2 pounds cod fillets rinsed, cut to fit in a large skillet

To Make the Sauce In a small bowl, stir together the crème fraîche, dill, lemon juice, and salt. Taste and adjust seasonings, as needed. Set aside.

To Make the Fish In a large skillet over medium-high heat, combine the water, rosemary, bay leaf, and salt. Bring to a low boil.

Add the cod and adjust the heat to maintain a simmer. Cook for about 7 minutes, depending on thickness, until the cod is cooked through and begins to flake. Carefully transfer the fish to a platter. Serve the fish wth the sauce drizzled over top or in a ramekin on the side.

Grandma Adeline's Potato Lefse

Folded or rolled, sweet or savory, there's no 10 pounds russet potatoes shortage of ways to enjoy lefse. One of the most 1 1/2 sticks butter common serving methods is to simply add butter 3/4 cup heavy cream and sugar and maybe a dusting of cinnamon 4 1/2 tablespoons sugar before rolling it up. Feel free to use white or brown 3 teaspoons salt sugar–they're delicious both ways. 4 1/2 cups all-purpose flour plus more for rolling the dough Excerpted from my debut cookbook, Modern Butter at room temperature, for serving Scandinavian Baking, now available Sugar for serving Cinnamon for serving Day 1

Rinse and peel the potatoes, then place them in a large pot of boiling, salted water until cooked through—you want them to be thoroughly tender but not over- cooked. Remove the potatoes from the heat and drain well.

When the potatoes are cool enough to touch, press them through a ricer, then measure 12 packed cups into a large bowl. Reserve the rest for another use.

In a medium saucepan, melt the butter. Stir in the cream, sugar, and salt. Pour the butter over the potatoes and stir to incorporate. When the mixture has cooled, cover and refrigerate it overnight.

Day 2

An hour or so before you’re ready to get started, remove the potatoes from the refrigerator and let them come to room temperature.

Mix in the flour, using your hands to work all the ingredients together and massage out any lumps.

Shape the dough into balls about 2 inches in diameter and flatten them into disks, making sure they’re solid and smooth without cracks. Place them on cookie sheets lined with waxed paper, and keep them in the refrigerator while you work—you want the dough to stay cool, so only remove about six disks at a time.

Set up your lefse rolling station and preheat a griddle or two large skillets. You’ll need a surface on which to roll the lefse—I’d recommend a flour-covered pastry board, a rolling pin (ideally a cloth-covered corrugated one), a thin spatula or a turning stick, and a brush for removing excess flour. Sprinkle flour liberally over the board and rolling pin and rub it in to prevent the dough from sticking. (You’ll repeat this when you’re finished rolling each piece of dough—keeping a bowl full of flour at your workspace is helpful.)

Dip both sides of a dough disk into the flour, then place it on the board. Roll the lefse, using a medium touch, going in different directions to make a thin circle.

Gently slide a lefse stick or heat-proof spatula under the lefse, a couple of inches from the edge. Carefully roll it over the stick to remove it from the board and transfer it to the hot griddle. (It’s important to not let the lefse sit on the board long after rolling it, or it will stick.) When bubbles start to form on the surface of the lefse, lift up a corner to see if it is ready. There should be some brown spots on the underside. Flip and cook the other side.

Transfer the lefse to waxed paper, and brush the flour off the finished lefse and the griddle. Cover the finished flatbreads with a clean tea towel while working to keep them soft. Flour the board and the rolling pin, and repeat with the remaining dough disks.

To serve, spread a warm lefse with butter and dust with sugar and cinnamon. Roll it up and cut it into 11/2-inch- long pieces, or fold it into sixths.

To store: Fold each lefse into quarters and separate with a piece of wax paper. Wrap with wax paper or foil, then transfer to plastic bags, pressing out any air. These will stay fresh in the refrigerator for a few days and also freeze well.

Excerpt from Modern Scandinavian Baking, by Daytona Strong, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved. Great-Grandma Josephine’s Norwegian Waffles with Cardamom (Vaffler)

1/2 cup butter, softened 1 cup sugar 4 eggs 1 cup buttermilk 1/2 cup milk 2 cups flour 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 1/2 teaspoon baking soda

Cream butter and sugar in a large mixing bowl. Beat eggs in a separate bowl, then add to the butter and beat until smooth. Mix in buttermilk and milk.

Sift together flour, cardamom, baking powder, and baking soda and mix into the batter to combine.

Bake using a heart-shaped waffle maker and serve with geitost or lingonberry preserves.

Serves 6.

Cinnamon-Cardamom Twists

For the dough: For the filling: 5 tablespoons butter (salted) 6 tablespoons butter (salted), room temperature 1 cup whole milk 3 tablepsoons packed brown sugar 1 tablespoon active dry yeast 3 teaspoons cinnamon 3 cups flour, plus more if necessary 2 teaspoons freshly ground cardamom 3 tablespoons sugar Scandinavian pearl sugar 2 teaspoons freshly-ground cardamom 1 large egg, room temperature, lightly beaten To make the dough: In a medium saucepan over medium-high heat, melt the butter then pour in the milk and let it scald. Remove from heat and cool until it’s warm to the touch. Pour into a large mixing bowl and sprinkle the yeast over the milk. Give it a quick stir, then let it sit until it starts to bubble.

Meanwhile, in a separate bowl whisk together the flour, sugar, and cardamom. When the yeast has started to bubble, gradually stir in the flour mixture, and then the beaten egg. Turn the dough onto a lightly-floured surface and knead for five minutes or so, until the dough comes together and you can see little pockets of air if you cut into it. The dough should be somewhat sticky, and a bench scraper can help if it sticks to the counter, but add more flour as needed. Transfer to a large bowl, cover with a damp tea towel, and let rise until doubled, about one hour.

Meanwhile, make the filling by mixing the butter, sugar, and spices either with a mixer or with a fork until combined and smooth.

Roll out the dough on a lightly floured surface until it’s a rectangle roughly 16-by-20 inches. Spread the filling over it, reaching all the way to the ends, then fold the dough toward you, lengthwise, making a long, skinny rectangle about 8-by-20 inches. Cut the dough into 16 strips. Form each into knots by twisting the ends in opposite directions a couple of times, then rolling them around your finger a couple of times and tucking in the ends.

Place on baking trays that are either greased or lined with parchment paper. Cover with damp tea towels and let rise another 30 minutes. Preheat the oven to 400 degrees Fahrenheit.

Sprinkle the tops with pearl sugar, then bake for 10-12 minutes. For an extra special treat, enjoy while they’re still warm and release their spiced aroma when you bite in.

Makes 16. Pancakes (Pannekaker)

3/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 tablespoon sugar 1 teaspoon vanilla extract or Scandinavian vanilla sugar 3 eggs 1 1/2 cups whole milk 2 tablespoons butter, melted, plus more for pan

Mix all ingredients except butter in a medium- sized bowl using a whisk or fork until the batter is smooth and you have no lumps. Stir in butter. Refrigerate for 30 minutes to let the batter rest. Meanwhile, warm a pan over medium heat. I prefer a well-seasoned cast-iron pan, which minimizes the need for additional butter to keep the pancakes from sticking. Melt a little butter in the pan and make a small test pancake– this will help you gauge the heat and adjust the flavors if necessary–giving it a minute or so on each side to cook.

To get started on your first pancake, pour in enough batter to thinly coat the bottom of the pan–I find that a 1/3-cup measure is just right for my 10-inch pan. Twirl the pan around to coat the bottom, and when the top starts to set and the edges begin to color slightly, carefully but confidently and swiftly slide a heat-safe silicone spatula under the pancake, jiggling it slightly as you do, and flip the pancake. It will probably need about 2 minutes on the first side and a minute or so on the second. When done, use the spatula to roll the pancake in the pan and transfer to a plate.

Repeat until you’ve used up all the batter, adding a little butter to the pan between pancakes as needed. Cover pancakes with a tent of foil as you go to keep them warm.

Serves 2-3. Success Cake or Tart (Suksessterte, or Suksesskake)

For the cake For the cream topping 4 large egg whites1 cup powdered sugar (labeled 4 large egg yolks gluten-free, if needed) 2/3 cup heavy whipping cream 1 cup almonds (not blanched) 2/3 cup granulated sugar 1 teaspoon baking powder 1/2 cup cold butter cut into cubes 1/4 teaspoon kosher salt 1 teaspoon vanilla extract Bar of bittersweet or semisweet chocolate for garnish

Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8- or 9-inch springform pans. Grind the almonds until fine. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add powdered sugar and continue beating until stiff peaks form again.

Fold in the ground almonds, baking powder, and salt, taking care to preserve the fluffy whites while incorporating it all.

Divide the batter evenly between the two pans, not going all the way to the edges if you're using the 9- inch ones. Use a spatula to smooth the tops. Bake until golden and firm to the touch, about 25 minutes. Cool completely in the pans on a wire rack.

Meanwhile, make the cream. In a small saucepan over low heat, stir egg yolks, cream, and sugar until it thickens and nearly comes to a boil, about 25 minutes. (Do't let it come to a boil, as you want a smooth cream that doesn't curdle.) Remove from heat and let cool a bit. Whisk in the butter a few cubes at a time, letting them melt completely before adding more. it should become shiny. Be patient as it will take some time for all the butter to melt. Stir in the vanilla extract. You should have a luscious silky yellow cream that' as rich in flavor as it is in appearance.

Once the cake is completely cooled, remove from tins and place one layer on a serving tray or pedestal. Spread half the cream over it, then add the second layer and spread with the remaining cream. Refrigerate for at least an hour, ideally overnight.Curl the chocolate–a vegetable peeler works well for this. Use to decorate the top of the cake and serve. Gluten-Free Brown Butter Almond Cake with Pears

1 stick unsalted butter 1 cup sugar 3 eggs 1 teaspoon vanilla extract 2 ½ cups natural fine almond meal 2 teaspoons baking powder (verify that it’s gluten- free if necessary) ½ teaspoon ground cinnamon ½ teaspoon freshly ground cardamom ¼ teaspoon salt 1 pear, peeled, cored & sliced

Preheat oven to 350˚F. Butter a 9-inch round springform cake pan.

In a small saucepan, melt the butter over medium heat. Keep it over the heat and allow it to gradually brown, keeping an eye on it and stirring occasionally so that it doesn’t burn. When it turns richly golden and has a nutty smell, remove it from the heat and pour it into a large mixing bowl, giving it a few minutes to cool.

When the butter has cooled slightly, add the sugar and beat for about three minutes until the sugar has begun to dissolve somewhat and the ingredients are well combined. Add the eggs one at a time, beating well between additions, then stir in the vanilla extract. Add the almond meal, baking powder, cinnamon, cardamom, and salt and stir until incorporated.

Pour into the prepared pan and spread evenly throughout. Arrange the pear slices on top, pressing them just slightly into the batter. Bake for about 50 minutes, until a toothpick inserted in the middle comes out clean. Cool, then remove from pan.

Makes one 9-inch round cake. Apple Cake (Eplekake)

This recipe, adapted from Authentic Norwegian Cookin g by Astrid Karlsen Scott, calls for Granny Smith apples, but I use a combination. Scott instructs readers to mix the flour, baking powder, and butter as for pie crust. I opt to use a food processor for its ease, but you can certainly just do as Scott suggests if you prefer.

2-3 large apples Lemon juice 2 cups flour 2 teaspoons baking powder 1 cup salted butter, cold, plus more for pan 2 eggs 1 cup sugar 2 teaspoons Scandinavian vanilla sugar (vaniljesukker) or vanilla extract

Preheat oven to 350 degrees and butter an 8-inch springform pan. Peel and core the apples and cut them each into 16 wedges. Toss in a bowl with a little lemon juice to prevent them from discoloring, and set aside.

Cut butter into dice and place in a food processor with flour and butter. Pulse until you have pea-sized bits of butter scattered throughout the flour. Add the eggs, sugar, and vanilla sugar and continue to process until the dough comes together.

Divide the dough in two, with one portion slightly bigger than the other. Press the bigger portion into the bottom of the pan, working it evenly across the bottom and about an inch and a half up the sides. (The dough will be sticky, but dampening your hands throughout the process will make it easier.)

Arrange the apple slices in a circular pattern around the bottom of the pan. Working the remaining dough between your two hands, once again dampened, roughly shape it into a disc big enough to cover the apples. If it breaks apart, just place the pieces over the apples and gently press them back together.

Bake for 40 to 50 minutes. Cool on a baking rack, then remove from the pan. Coffee Mousse (Kaffefromasj)

1 envelope gelatin 2 cups heavy whipping cream 1/3 cup sugar 3/4 cup cold strong coffee 1 teaspoon vanilla extract Scant 1/4 teaspoon kosher salt Bittersweet or semisweet chocolate for garnish

Bring water to a boil and pour ¼ cup into a small bowl. Immediately sprinkle gelatin over the top and stir until it dissolves completely. Set aside to cool.

Whip the cream until stiff peaks form. While mixing, add sugar in a steady stream, then gradually pour in the coffee followed by the cooled gelatin. Stir in the vanilla extract and salt. Spoon into ramekins or other individual serving dishes and chill until set, at least three hours or overnight. Grate chocolate over the top and serve.

Serves 10. Krumkaker

1 ¼ sticks of butter (10 tablespoons) 1 teaspoon freshly-ground cardamom seeds 3 eggs ¾ cup sugar 1 cup flour Up to 1/2 cup cold water, or as needed to thin batter to the right consistency

In a small pan, melt the butter over medium heat. Remove from the heat, stir in the cardamom, and let cool a bit.

Beat eggs and sugar together until light and fluffy. Mix in the cooled butter, then stir in the flour until the batter is smooth. Mix in cold water, a little at a time as needed, to thin the batter almost to the consistency of thick, heavy cream—it should pour well but still coat the spoon.

Heat your krumkaker iron and lightly grease it. To bake the cookies, drop a teaspoonful of batter into the center of the iron. Bake until both sides are golden—this takes about a minute on my iron.

To remove, slip a metal spatula—some people use the tip of a blunt knife—under the cookie and slide it off, then immediately roll onto a cone and set aside to cool. Transfer to an airtight tin shortly after they’ve cooled, or serve immediately. They can also be frozen. Whipped Lingonberry Troll Cream

The magic here is in the beating, and using a stand mixer will make quick work of this dessert. A hand mixer will also work but may require a little extra time. Since lingonberries can be hard to find in the United States, the recipe I’m sharing with you today features lingonberry preserves, which are considered a fine substitution for fresh or frozen berries. I’ve also seen a variation using fresh cranberries, but I prefer the distinct flavor and fragrance of lingonberries. If you’re lucky enough to live in a place like Seattle that has rich Scandinavian roots, you might be able to find the preserves at the grocery store, or at least a Scandinavian import store. For many, Ikea might be the closest source. When it comes to serving troll cream, you can certainly spoon it into bowls and enjoy it simply with a garnish of fresh mint leaves. I prefer a bit of contrast in desserts, and so I’d recommend serving it alongside krumkaker or your favorite delicate buttery cookies.

1/2 cup lingonberry jam 2 egg whites 1/8 teaspoon freshly-ground cardamom 1/8 teaspoon ground cinnamon 1/4 teaspoon Scandinavian vaniljesukker or vanilla extract Mint leaves, for garnish Fresh or frozen lingonberries, for garnish (optional)

Add jam and egg whites to a large bowl and beat vigorously until the ingredients have at least quadrupled in size, maybe even more–you’re looking for a pale, fluffy cloud. This should take at least four minutes using a stand mixer, longer if you’re using a hand mixer. Add the cardamom, cinnamon, and vanilla and beat it a moment more to combine. Garnish with mint and lingonberries if using, and serve immediately.

Serves 6.

Prune Porridge (Sviskegrøt) with Vanilla Sauce

Porridge: Vanilla sauce: 6 ounces pitted prunes (look for unsweetened and 1 cup milk unsulphured) 1 egg 3 cups water 1 teaspoon potato starch flour ¼ cup sugar 1 Tablespoon sugar ¼ teaspoon cinnamon 1/8 teaspoon kosher salt (optional) 1.5 Tablespoons potato starch* 1 teaspoon Scandinavian vanilla sugar ½ cup cold water (vaniljesukker) or vanilla extract

Start by making the vanilla sauce, as it will require time to chill. In a small saucepan, whisk together the milk, egg, potato starch flour, sugar, and salt over medium heat, almost to the point of boiling (you don’t want to actually let it boil, though). Stir in vanilla sugar or extract. Remove from heat and allow to cool, stirring occasionally. Chill for several hours.

To make the porridge, in a large pot, bring prunes, water, sugar, and cinnamon to a boil. Reduce heat and

cook at a brisk simmer until the prunes are tender, about 10 minutes. Remove from heat.In a small bowl, whisk potato starch with the cold water. Pour it into the prunes in a steady stream while stirring. Return to heat and boil for a minute, then set aside to cool slightly.

Serve in bowls with the chilled vanilla sauce.

Serves 4.

* If you like your porridge a little thicker, go ahead and use 2.5 tablespoons potato starch. Keep it mind that the porridge continues to thicken as it cools.

Discover more Scandinavian food and heritage inspiration at www.daytonastrong.com that's just a taste!

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www.daytonastrong.com www.outside-oslo.com

And in her cookbooks: