Recipezaar: Norwegian,Dinner Party recipes

Norwegian Smoked Salmon Appetizer

Mon, 18 Jun 2001 13:59:53 -0400

-- posted by Charishma Ramchandani

Norwegian Apple Pie

Sun, 03 Mar 2002 09:47:56 -0500

Crustless! -- posted by Mille®

Gravlax

Mon, 24 Mar 2003 20:06:58 -0500

A classic way to cure salmon, really easy and worth the slight effort. -- posted by Steve_G

Norwegian Rice

Wed, 11 Jun 2003 20:05:30 -0400

My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again! -- posted by Bec

Dalesmen

Fri, 12 Dec 2003 20:00:22 -0500

These Norwegian cookies may not look real fancy but they're very delicious! -- posted by Hey Jude

Norwegian Cauliflower With Shrimp Sauce - Blomkal Med Reke

Thu, 28 Oct 2004 20:00:11 -0400

My husband recently made this dish for a Scandinavian potluck. As strange a combination as it sounds, it's very tasty and was gobbled up by everybody at the event. Give it a try! This recipe is based on one from an excellent cookbook called "Eat the Norway," where they say: "Should you be invited to an informal evening get-together in Norway - sewing club, bridge party or the like - you may well be served this dish, particularly in late summer when Norwegian cauliflower is at its best." -- posted by Julesong

Baked Lutefisk

Tue, 15 Feb 2005 20:00:02 -0500

My Great Aunt would make this around the holidays. We always enjoyed it. -- posted by Julie Leo

Andreas Viestad's Porcini Consomme

Tue, 19 Apr 2005 15:55:12 -0400

An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish! -- posted by EdsGirlAngie

Andreas Viestad's Vodka Marinated Sirloin

Thu, 12 May 2005 14:55:36 -0400

This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly. -- posted by EdsGirlAngie

Strawberry Pasta

Thu, 02 Jun 2005 13:34:49 -0400

This dish is excellent if you would like to invite someone very special for a romantic dinner. It's sweet, strong and mysterious... Try it and you will fall in love - I promise! Note the magic cloudberry syrup can be found at www.nordicdelicatessen.com Good luck! -- posted by Lura #2

Kavring (Small Sugar Rusks)

Tue, 02 Aug 2005 23:26:38 -0400

From a little Norwegian Recipes book of mine. Sorry about the oven temperatures! But, I believe a hot oven is 425 degrees, moderate is 350, and slow is 325. -- posted by Bec

Sommersalat (Summer Salad)

Tue, 02 Aug 2005 23:28:28 -0400

From a Norwegian Recipes book of mine. Makes 4 servings. -- posted by Bec

Fyrstekake (Prince Cake)

Tue, 02 Aug 2005 23:29:37 -0400

From a little Norwegian Recipes book of mine. -- posted by Bec

Norwegian Rhubarb Pudding

Fri, 26 Aug 2005 23:35:18 -0400

So simple and delicious! A great way to use up all that rhubarb in your garden. Hope you enjoy! -- posted by ~Leslie~

Norwegian Pancakes

Thu, 01 Sep 2005 09:28:15 -0400

This is for the Scandinavian Portion of the World Tour. This is from the cooking show New Scandinavian Cooking. -- posted by Jessica K

Norwegian Meatballs With Spiced Cream Sauce

Tue, 06 Sep 2005 19:11:07 -0400

I found this on line for the tour 2005. -- posted by ~Rita~

Norwegian Honey Cake

Fri, 16 Sep 2005 05:38:12 -0400

Another recipe from my neighbors cookbooks. This is a very old recipe and very good. -- posted by LAURIE

Andreas Viestad's Pork Rib Roast With Cloves

Wed, 21 Sep 2005 12:32:48 -0400

. -- posted by Mimi Bobeck

Creamed Cabbage- Norwegian Style

Wed, 24 May 2006 22:05:57 -0400

I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom. -- posted by mama's kitchen

Norwegian Rice Pudding - Risengryn Grod

Wed, 24 May 2006 22:07:45 -0400

We used to have this a lot when I was a kid. Not only is it yummy and filling - it is cheap! -- posted by mama's kitchen

Norwegian Flat Bread

Mon, 29 May 2006 20:04:53 -0400

Can be made by hand or in bread machine. Posted for 'Zaar World Tour II. -- posted by Charmie777

Andreas Viestad's Pork Meatballs With Prunes

Wed, 31 May 2006 09:57:06 -0400

Posting this for ZWT II 2006, this is Andreas Viestad's recipe as posted in a website. He states Pork meatballs are traditional Christmas fare in Norway, but can be eaten year round. The stuffing made with apples, prunes, and port wine is devine. -- posted by Chabear01

Norwegian Salmon Roulade

Wed, 31 May 2006 10:10:23 -0400

This was posted for the Zaar World Tour 2006! I adapted the recipe from www.marions-kochbuch.de. Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance. The flavours blend and really come out after a day or two. Prep time does not include time it takes to chill. -- posted by -Sylvie-

Potato Bake

Wed, 31 May 2006 16:04:27 -0400

This was posted for the Zaar World Tour 2006. Potatoes are one of the staples of Scandinavian cooking, combining the with Norwegian Jarlsberg cheese makes this a wonderful side dish or if you serve it with a side salad it could even serve as a main. If you can't find Jarlsberg you can use gouda, cheddar or whatever your favourite cheese is instead. -- posted by -Sylvie-

Andreas Viestad Onion Pie With Jarlsberg and Thyme

Tue, 20 Feb 2007 22:33:40 -0500

Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere. -- posted by Elly in Canada

Peasant Girls in the Mist - Scandinavian Apple and Cream Pudding

Fri, 15 Jun 2007 12:50:50 -0400

This very old-fashioned, traditional Scandinavian recipe, which is claimed by both Denmark and Norway! Wherever it came from originally, it does not alter the fact that this is a delicious apple, nut and cream layered dessert, which looks very pretty, served in individual glasses. If you can get hold of rye bread to make your breadcrumbs, it will be all the more authentic. -- posted by French Tart

Gin and Juniper Cured Salmon - Scandinavian Gravlax

Fri, 15 Jun 2007 14:22:38 -0400

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure. -- posted by French Tart

Swedish Cucumber Salad - Pressgurka

Fri, 15 Jun 2007 14:32:01 -0400

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste. -- posted by French Tart

Norwegian Cloudberry Cream With Lavender and Vanilla

Sat, 16 Jun 2007 10:23:25 -0400

This is a twist on the traditional way of serving cloudberries in Norway, I have added lavender and vanilla to enhance the ephemeral flavour of this delicate arctic berry. A member of the rose family, cloudberry bushes produce delicious yellow/orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. They are difficult to substitute - but I imagine raspberries or lingonberries would be a lovely idea if you cannot get cloudberries. -- posted by French Tart

Norweigian Spinach Soup

Sun, 17 Jun 2007 16:15:41 -0400

A simple, non-milk based soup. Garnish w/ sliced hard-boiled eggs. -- posted by *Parsley*

Taste the Clouds

Tue, 19 Jun 2007 22:09:03 -0400

This is a wonderful and simple Norwegian dessert traditionally made with cloudberries. Cloudberries are aromatic and rare berries that grow in the moors and mountains in Norway. Cloudberries can be purchased online or sometimes found in specialty stores. A close relative found in Alaska, Maine and Northern Canada is the baked appleberry. If you cannot find frozen or fresh berries, you can use cloudberry preserves. In that case, use less honey. While it won't be the same, you can substitute any local berry for a delicious dessert experience. -- posted by Alskann

Kjøttsalat (Norwegian Meat Salad)

Wed, 27 Jun 2007 16:59:26 -0400

May be served as a cold main dish or as an appetizer. If served as an appetizer, number of servings changes to 6. Preparation time does not include time to cook meats. -- posted by echo echo

Old Fashioned Pound Cake & Raspberry Trifle

Mon, 16 Jul 2007 21:39:48 -0400

Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time" -- posted by Debber

Svisker Gröt - Norwegian Prune Pudding

Mon, 17 Nov 2008 00:37:31 -0500

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Norwegian Smoked Salmon Roll With Cream Cheese

Wed, 03 Dec 2008 18:31:13 -0500

Got this from Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Bergen Fish Soup

Tue, 13 Jan 2009 20:42:08 -0500

This soup is extremely good, but you MUST use only the freshest of fish to prepare it! Small fish are what you should use. You will note that the fish is not served after being used to make the soup; one Norwegian food writer suggests that you feed it to your cat! -- posted by Dan-Amer #1

Shrimp Stuffed Tomatoes

Mon, 17 Aug 2009 12:50:53 -0400

Refreshing summertime starter, side, or brunch item. -- posted by Chef #1271862