Sour Cherry Crisp with Almonds and Seeds (Smuldrepai med Kirsebær)

August 16, 2018
Sour Cherry Crisp with almonds and seeds (Smuldrepai med Kirsebær)

Sour Cherry Crisp (Smuldrepai med kirsebær)Sour Cherry Crisp with almonds and seeds (Smuldrepai med Kirsebær)The slender tree branches, laden with luscious, dark sour cherries, seemed in dire need of relieving their seasonal burden. As always, it’s on a first come first serve basis: us or the birds.

As I walked through my friend’s delightful garden teeming full of berry bushes and fruit trees (each with a long history and proclamation to the land which their roots sink deep into), I couldn’t help but begin to recount all of the times my friends and I would use the garden as our own playground when we were little. We would pluck fruits from the trees in such earnest that our hands would be stained, the lower parts of our shirts became makeshift baskets, our conversations became limited as we kept our mouths full of our succulent findings, and our greediness was shown outright as we left with full bellies and more fruit than we could carry. Continue Reading…

The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks

August 4, 2018
The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks

The Southern Coast (Sørlandet) + Salt Water Salmon Steaks The Southern Coast (Sørlandet) + Salt Water Salmon SteaksA smoldering heat enveloped me as I gazed out from the brygge (docks) toward the sea; one hand shading my eyes from the sun’s bright rays. The blue waters appeared never ending – with small,  rocky, and only somewhat-barren islands jetting out as the seagulls danced around the them. The breeze gave only the slightest sense of relief from this year’s endless heat wave, but the beauty and tranquility of the landscape alone was enough to take my mind off of it. Continue Reading…

Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

June 12, 2018
Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)

Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og grandskudd iskrem)Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.

Rhubarb eventually found its way into the Norwegian kitchen in the 19th century. Its sour stalks appealing – and sugar being its greatest companion.

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Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

April 6, 2018
Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)Outdoor Skillet Pizza with Lamb and Pea PestoA crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.

One thing you learn quickly when living in Norway is that your home extends beyond a structure’s walls. Your time is shared both under a roof and in the open expanse of the surrounding landscape. Not even bad weather can, nor should, contain an individual to an enclosed space. That’s why every opportunity to explore the outdoors is relished upon. Continue Reading…

Aquavit, Orange, and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

March 23, 2018
Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer) Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)As a follow up to my previous recipe post, Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun, I’m sharing this simple and refreshing cocktail that I like to make when I have leftover orange syrup (from all those candied orange peels) around. I especially find this to be a great drink to serve during påske (Easter), right after a good, long trek in the brisk mountain air.

I use a local aquavit called Fjellvitt Akevitt “white mountain aquavit”  that has a rich characteristic of caraway and other spices, and just a hint of sherry. The orange adds a nice sweetness and the juniper berries offer a subtle earthiness. To me, this drink captures the essence of the hytte (cabin) lifestyle and can easily be made indoors or outdoors. If snow and ice are still gracing the landscape, then pack your bag with some empty cups, a flask, a small jar of the syrup, and instead of ice cubes, use what nature readily provides. Continue Reading…