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Moose steaks with forest mushrooms sauce.

700-800 g (25-28 oz) moose meat
3 Tbs. fresh thyme
2 Tsp. butter
salt
pepper

Sauce:
2 shallots
30 g (1 oz) dried or 200 g (7 oz) fresh forest mushrooms
4 Tbs. olive oil
0.4 litre (1.7 c) red wine
0.8 litre (3.4 c) stock
1 Tbs. parsley
1 Tbs. chives
40 g (1.4 oz) butter

Part the meat into steaks - 180-200 grams each. Chop thyme, and drizzle
over steaks with salt and pepper. Fry the steaks on both sides in butter
for 2-3 minutes. They should by now have a pink center. Let the steaks rest
before serving.

Sauce: Chop onions and fry in olive oil with (coarsely chopped) mushrooms.
Pour red wine over, and let reduce until about 25% is left. Add stock and
reduce until about half is left. Whip in butter, and add salt and pepper
to taste. Chop parsley and chives, and add right before serving. Serve
with butter-steamed root vegetables.

A rich red wine and the mushroom sauce should go perfectly with the moose
meat.


Toasted mackerel with redwinebutter

0.7-0.8 kg filet of mackarel with skin
2 Tsp olive oil

Sauce
0.6 litre red wine
3 shallots, chopped
1 Tsp olive oil
0.2 kg unsalted butter

Puree of celery
0.35 kg celery (the root, not the leaves)
0.2 litre milk
0.1 litre water
salt
freshly ground pepper
0.075 kg unsalted butter
(2-3 drops of lemon juice)

Toast the fish in olive oil in a hot frying pan.
Sauce: Saute the shallots in olive oil in a pan. Add red wine and reduce
until syrupy consistence. Turn the heat down. Whisk in the cold, unsalted
butter. Salt and freshly ground pepper to taste.
Puree: Clean the celery and cut it into small pieces. Boil soft in as
little milk and water as possible. Mash it with the liquids it has been
boiled in, and whisk in cold, unsalted butter. Salt and pepper (and lemon
if you wish) to taste.
Serve puree on plates, mackarel on top and sauce around. Add some green
herbs for colour. Serve with wine made from gamay or lighter pinot noir, or
a soft and modern barbera from Piemonte. White wine should have a round
fruityness, or traces of sweetness.

Dessert:
Troll cream (trollkrem)

1 egg white
litre (1 pt) cleaned lingonberries
1 dl (1/2 c) sugar

Mix 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.


Between courses or as dessert

Aquavit sorbet

5 dl (2 c) water
250 g (1 c) sugar
rind of 1 lemon
juice of a lemon
1 dl (3/4 c) Aquavit (this is a liquour)
1 egg white

almond slivers
macaroon bars

Scrub the lemon well, and remove the thin outer zest with a potato peeler
or sharp knife. Boil water, sugar and lemon rind for 5-10 minutes. Add
lemon juice and strain the mixture.
Cool the sugar syrup and season to taste with Aquavit.
Freeze lightly.
Beat egg white lightly and stir it into the partially frozen sorbet. Freeze
completely.
Stir the sorbet well before serving.
Sprinkle with toasted almond slivers and serve macaroon bars on the side.



Boller (Sweet buns)

Makes 24 buns

3.5 dl (1.5 c US 1.25 c Eng.) milk
50 g (1.5 oz) fresh yeast
100 g (3 oz) butter
500 g (4 c US 3.25 c Eng.) wheat flour (+)
100 g (0.5 c US 0.4 c Eng.) sugar
2 tsp. ground cardamom
raisins to taste - 1-2 cups? (optional)
egg to glaze

Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F).
Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar
and cardamom (and raisins if you use them) to the flour. Add milk and
yeast mixture. Add melted and cooled butter. Stir well until dough is shiny
and pliable. Add a little more flour if dough is too sticky. Cover dough
with plastic wrap and let stand in a warm place until risen to double in
bulk, about 45- 60 minutes. (Stop here if you are making kringle)
Knead dough lightly, roll with your hands into a long sausage and divide
into 24 equal parts. Shape each piece into a round ball. Place on greased
baking sheet and let rise about 20 minutes. Brush with beaten egg.
Bake on the middle rack of the oven until they are nicely browned with pale
sides. 250 C (475 F) 8-10 minutes.


Kringle (coffee ring)

1 portion dough for sweet buns
slivered almonds/coarse sugar/powdered (icing) sugar

Filling 1:
5 dl (2 c US 2 c Eng.) custard cream filling

Filling 2:
150g (5 oz) ground almonds
150 g (2/3 c US c Eng.) sugar
1 egg white
2 Tsp. Cold water

Filling 3:

3 dl (1.5 US 1.25 Eng.) thick jam, for ex. raspberry or strawberry. Or
applesauce.

Mix dough as for sweet buns. Roll to a long sausage, about 3 ft. long.
If you are adding filling: Roll with rolling pin so it is about 7-9 in.
wide. Spread a strip of filling along the middle of the dough. Fold the
long sides over the filling, moisten edges and press together to seal.

Lay the cake on a greased cooking sheet, seam side down. Curve the two ends
to meet at the middle of the cake (and cross them) so that it is shaped
like a figure 8.
Let rise about 30 minutes. Brush with beaten egg and sprinkle with slivered
almonds and coarse sugar.
Bake at 200 C (375 F) for about 20 minutes.

Or substitute almond and sugar topping by making icing out of stirring a
little cold water into powdered sugar, and spread this thinly on top of the
kringle, slivered almonds on top, after it has finished baking.

Aniseeds is also added to the original dough sometimes.

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