A presentation of Norwegian food and beverages and in which county they are consider a speciality. Norway is divided into 19 countys. Each County is divided into different municipality (430 for the whole country).
From Authentic Norwegian Cooking by Astrid Karlsen Scott
Photo by Per Eide and Bengt Wilson
JARLSBERG FILLED PEPPERS
- 4 large peppers, red or green
- 1 lb. (450 g) ground meat, low fat
- 1/2 tsp. pepper, coarsely ground
- 2/3 cup (1 1/2 dl) French Bread Crumbs
Divide peppers in two, remove stem and seeds. Sprinkle the coarse salt on baking pan. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese. Divide evenly between the peppers. Top the peppers with remainder of the cheese. Melt butter, add garlic salt, and brush over the peppers. Place on top of coarse salt on baking sheet, and bake in 350F (175°C) oven about 35 minutes. (Serves 4-6)
- 1 1/4 cup (3 dl) Jarlsberg, diced
MARINATED EDAM CHEESE
I shall always be appreciative to Anna-Karin Lindstad of Tine for sharing this recipe with me. it is a marvelous delicacy to give as a gift at Christmas, serve guests, or when you yearn for a little godbit for yourself. Serve with crackers or dark bread.
- 11 oz., scant (300g) Edam cheese
- 1 red paprika, cut in strips
- 1 1/4 cups (3 dl) olive oil
- 7/8 cup (2 dl) white vinegar
- 1 tbsp. red pepper, finely chopped
Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed. Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool. Layer cheese and paprika in a jar and pour marinade over all. Cover and chill. Keeps 2?3 weeks in refrigerator. Let come to room temperature before serving, allowing cheese to come to full-flavor.
- 1 tbsp. green peppercorns
WALNUTS AND CHEESE
Rub cheese through a sieve, or mash with a fork and blend with a little butter (room temperature) or cream. Place a small amount of cheese on whole walnut halves, press a grape into the cheese on one half and top with the
other half. Attach a toothpick into the center and place into desired fruit. To give added color, place fruit on bed of curly endive.
- Normanna cheese (Norwegian Roquefort)
MEATBALL SNACKS (Kjøttkakepinnemat)
Make bite-size Norwegian Meatballs. Attach to a toothpick. Add a small piece of marinaded, drained well, cucumber or small piece of Boston lettuce (for marinade see Cucumber Salad). Place into desired vegetable.
Peel the eggs and halve lengthwise. Carefully remove the yolks and combine with the remaining ingredients. Stuff the egg whites with the mixture. (Serves 4)
- about 1 1/2 T chopped ham, tongue, anchovy fillets, or smoked salmon
WARM LOBSTER SALAD
- 60 g (4 T. 1/4 cup) butter
- 2 dl (3/4 cup) boiling milk or fish stock
- 5 dl (2 cups) cooked lobster meat, chopped
- 1 lettuce, separated into leaves, dipped in Boiling water until wilted
- 1 liter (quart) fish stock
- 2 dl (3/4 cup) fish stock
- 1 dl (1/3 cup) shipping cream
Preheat the oven to 200 C (400 degrees F). Melt the butter and stir in the flour. Gradually whisk in the milk or stock. Bring to a boil. Stir the lobster into the sauce. Whisk together the egg and lemon juice and add. Season
with salt, if necessary. Please spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely. Place, seam side down, in a greased ovenproof dish. Pour over stock, cover with foil and heat about 20
minutes. Combine fish stock, cream and wine and reduce by half. Cool slightly, then stir in the butter. Serve the lobster rolls hot with the sauce. (Serves 4)
- 1 dl (1/3 cup) dry white wine
MARINATED EDAM CHEESE
It is a marvelous delicacy to give as a gift at Christmas, serve guests, or when you yearn for a little godbit for yourself. Serve with crackers or dark bread.....
WARM LOBSTER SALAD
Stir the lobster into the sauce. Whisk together the egg and lemon juice and add. Season with salt, if necessary. Please spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.....