Røkelaks Quiche (Smoked Salmon Quiche)

Pastry:

1 3/4 cups flour

1 cup butter

1/3 cup water

Quiche:

1/2 cup finely chopped onion

2 1/2 Tbls. butter

14 ounces chopped smoked salmon

2 tsp. chopped fresh chives

1/2 clove garlic, chopped

2 tsp. chopped fresh basil

5 eggs

1 cup milk

1 cup whipping cream

pepper to taste

Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 400 degrees F. Roll out the dough to fit a 10" tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 325 degrees F. Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.

Rømmegrøt (Sour Cream Porridge)

1 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. Homemade sour cream is best.

Homemade sour cream:

Heat 1 cup whipping cream to 95 F, 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 sugar and cinnamon.

Eplekake (Apple Cake)

2 Cups Flour
2 Teaspoons Baking Powder
1 Cup Butter
1 Cup Sugar
2 Medium Eggs
2 Tablespoons Vanilla
4 Medium Granny Smith Apple
1/2 Cup Confectioner's Sugar
1/4 Cup Creme De Cacao
1 Teaspoon Rum
Lemon juice

Mix flour and baking powder. Add to butter and mix as for pie crust. Add sugar, eggs and vanilla. Work into a pliable dough. Divide into 2 unequal portions. Pat the largest into a 8 inch pan, covering the bottom and 1 1/2 inches up the pan. Peel and slice the apples, sprinkle with a little lemon juice. Cover dough with apples and top with remaining dough. Bake in a 350 degreee oven for 45 minutes. Allow to cool. Mix remaining ingredients and spread over the cake. Serve.
Serves 8.

Kjøttboller (Meatballs)

4 slices white bread

¾ cup hot milk

2 pounds ground beef

½ pound ground pork

2 eggs, beaten

¼ teaspoon nutmeg

¼ teaspoon pepper

1/8 teaspoon allspice

½ cup chopped onion

2 teaspoons salt

2 teaspoons shortening

Soak bread in hot milk until milk is absorbed.-Combine all ingredients in a large bowl and mix thoroughly by hand.-Shape into small balls 1 inch in diameter (A heaping tablespoon of meat makes about the right size meatball. It is easier to shape the balls if you wet your hands first.)

In a skillet, brown meatballs in 2 teaspoons hot shortening. Then place in a covered baking dish. Pour off fat but save drippings in the skillet for gravy.

Saus (Gravy):

2 tablespoons butter

2 tablespoons all-purpose flour

1 beef bouillon cube

1¼ cups boiling water

Preheat the oven to 325 degrees-Melt butter in the skillet with drippings from meatballs.-Stir in flour with a fork. Then get ready to add bouillon cube dissolved in boiling water. It is best to add only a little of this liquid at first, stirring with a fork until mixture is a smooth paste. Then add rest of bouillon water a little at a time.-Pour over meatballs and bake 30 minutes in the covered baking dish.

Norsk Ertesuppe (Norwegian Split Pea Soup)

1 pound green or yellow split peas

2 quarts boiling water

1/4 pound lean salt pork (in one piece)

1 large carrot, diced

1 large stalk celery, including leaves, diced

5 green oinions, including tops, sliced

2 tsp. salt (varies with saltiness of pork)

1/4 tsp. pepper

Sort peas. Place in boiling water in large heavy kettle over moderate heat; add salt pork. Cover and simmer about 1-1/2 hours. Add remaining ingredients; cover and simmer, stirring occasionally, 1 to 1-1/2 hours or until quite thick (about the consistency of gravy). Add salt if desired.

Brunlapskaus (Brown Hash)

3 Cups Roast Beef Cubed
5 Large Potatoes -- Peeled And Boiled
3 Tablespoons Butter
2 Large Onions -- Sliced
1 Teaspoon Salt
1 Teaspoon Pepper

1 Cup Beef Broth
1/4 Cup Sherry

Saute meat and potatoes in butter for 5 minutes. Add onions, salt and pepper, saute 5 minutes, add broth, boil, cover simmer 45 minutes. Stir in sherry, simmer 5 minutes. All liquid must be evaporated and serve with boiled potatoes. Serves 4.

Kjøttpudding (Meatloaf)

1 lb. beef stew meat

1 tsp. salt

4 tsps. potato starch

1 3/4 ounces + 2 1/4 ounces fresh pork fat

1 1/2 cups skim milk

1/8 tsp. pepper

1/8 tsp. ground ginger

1/8 tsp. nutmeg

margarine

1 1/4 cups stock

1 1/4 cups full fat milk

Sauce:

2 1/2 Tbls. margarine

1/3 cup flour

2 cups pan juices

2 cups 35% fat sour cream

salt to taste


Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 350 degrees F.

Layer on a wet cutting board: 1/3 of the meat mixture in a 3/4" thick layer, half the fat laid lengthwise about 1/2" apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes.

Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 2 cups, reduce to that amount over high heat.

For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt.
Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.