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ROMMEGROT (SOUR CREAM PORRIDGE)

From The Norwegian Kitchen.
A sour cream based ‘porridge like’ dish that dates back over 1000 years. It is often made for celebratory festivities such as weddings with raisins as the variation. Serves 6

2/3 cups 35 percent fat sour cream
1 1/4 cups flour
5 cups full fat milk
3/4 teaspoon salt

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.

Simmer sour cream, covered, about 15 minutes.

Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.

Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon and serve alongside salted meats spekemat cured pork, fenelar cured lamb, hjortepose cured deer. Can be served for breakfast with scrambled egg and flatbread.

Ruth's Norwegian Potato Lefse

From http://www.lutefiskchef.info/recipes/lefse.htm#lefse, see also http://www.norway-hei.com/lefse-story.html

10 cups riced potatoes - salted
1/3 c. lard
1/8 c. milk
1 1/2 c. flour

Flour to make dough so you can handle it.

Mix all ingredients well.
Grab a baseball sized handfull. Roll on flat board with lefse roller until thin.
Use lefse turner to put on hot stove. Bake on hot stove til done on first side.
Turn over with lefse turner. Do second side til done.

Take off stove with lefse turner and cool.

Enjoy plain or with butter.
If you like add sugar, jam, meat, cheese or anything else you might like.
If you are serving lutefisk, you must have lefse.

Traditional Scandanavian Serving.

Spread with butter (smear).
Serve instead of bread or rolls with lutefisk, meatballs and other main meals.
For the sweet tooth, spinkle on a lttle sugar, or cinnamon sugar and roll-up.
Snack at coffee time add a slice of cheese and a piece of ham (any thin sliced meat).

Original Norwegian Pickled Herring

From http://www.norway-hei.com/pickled-herring-recipes.html

6 sild fillets
3.4 ounces vinegar

1-2 tablespoons sugar or to taste
6-3/4 ounces water
1-1/2 teaspoon whole black pepper
1 medium size sweet onion sliced thin
1 medium size red onion sliced thin
4 bay leaves
1 small sprig fresh dill (diced)(optional)

Place sild fillets in cold water for 30-60 minutes until excess salt is removed. Drain water and dry with paper towels.

Cut fillets at an angle into 3/4 " pieces.

Mix vinegar, sugar and water in a pan and bring to a boil. Chill marinate completely.
Place sliced fillets, onion, bay leaves, dill and whole black pepper in layers into a sanitized glass jar.
Fill jar with marinate to cover fillets and all ingredients. Cover with lid. Place in fridge for 24 hours before serving.

If you find that the marinate is too tart, add sugar.

Keep refrigerated.

Norwegian Fiskeboller

They look like dumplings, so you could probably call them fish dumplings or fish nuggets. To make this tasty meal, you can use cod, haddock or pollock. Most of us, don't eat enough fish, so this is a delicious way to include more of this healthy food in our diet. Add shrimp to the sauce for both flavor, texture and color.

Remove bones and skin.
Cut into strips.
Rinse and dry with paper towels.
Sprinkle with salt and grind in
food processor until you have
a firm consistency.
Sparate eggs (retain egg whites)
Add yolks, cream, milk and
cornstarch intermittently.
Hand whip egg whites.
Add to mixture with the white pepper.

1 lb haddock fillet
Shrimp (optional)
1 scant cup (2 deciliter)
half and half cream *
1 scant cup milk
2 eggs
1 tablespoon cornstarch
1-teaspoon salt
1/8-teaspoon white pepper

* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.

Bring water to boil in a wide pot and reduce to medium heat.

Place 1 tablespoon mixture into pot for 5 minutes to test if you need more salt and pepper. For larger size nuggets/boller, use a larger spoon for forming. Cook for 10 minutes.

Will freeze well. I usually freeze them in some of the fish stock I cooked them in and use that stock to make a cream sauce.

If you want a real quick meal, open a can of Norwegian Fiskeboller and make a white sauce.

Serving curry sauce or plain cream sauce with shrimp and colorful vegetables makes this a very appetizing and tasty dinner.