Norwegian Cuisine

Krumkake

This Norwegian specialty is a light cookie that many Norwegian-Americans make for special occasions, especially for Christmas. Krumkake batter is made up largely of sugar, butter, flour, eggs, whipping cream, and milk. Sometimes a little cardamon is also added for flavor. After it has been prepared and allowed to stand for 30 minutes to one hour, the batter is ready to be cooked using a special krumkake iron. A spoonful of the mixture is placed in the center of the iron, which is then closed over the batter for approximately a minute. The iron is then turned over and cooked for another minute or so. When the krumkake is golden brown, it is removed from the iron and, while still warm, it is rolled into the shape of a cone. The process is repeated with the rest of the mixture, and the finished product is enjoyed by Norwegians and Americans alike.

Lefse

Lefse is a type of potato flatbread. Using mashed (or riced) potatoes, flour, shortening, and sometimes cream, a lefse batter is prepared. Small balls of dough are formed and then rolled flat. These pieces of batter are then fried on the stove until they start to bubble and turn brown. When the lefse is ready, it is then buttered, sprinkled with sugar and/or cinnamon, rolled up, and enjoyed. Some people also use lefse like one would use a tortilla, filling it with various kinds of meat, fruits, and/or vegetables.

Rømmegrøt

This dish is porridge made out of soured cream. Thick soured cream is boiled on the stove for several minutes, and then flour is added. The mixture is again allowed to boil while it is being swiftly stirred in order for the butterfat to separate and be removed. Once the butterfat has been removed (and set aside), more flour is added along with scalded milk. Salt and sugar may be added as well, and the porridge is cooked for another five to ten minutes. The rømmegrøt is then ready to be eaten, and it is served warm with the butterfat, cinnamon, and sugar.