Party Dressed Fish / Selskapsfin Fisk

A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980Party Dressed Fish / Selskapsfin Fisk

White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted

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Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

A youth party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.

The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.


I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.

Ted
Winking smile

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A Crab Evening for 4 Sixties Style / Krabbeaften for 4 Som På Sekstitallet

A party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

A Crab Evening for 4 Sixties Style / Krabbeaften for 4 Som På Sekstitallet

“Vi skal ha gjester” is not a cook book in the normal sense of the word, it is a book on hosting parties at home with menu suggestions and recipes.

And have times changed in the nearly fifty years since this book was written. How anyone dared to invite even their closest friend for dinner after having read in this book what it would take to make it a successfull evening I can’t imagine. What table cloth, what sort of flower arrangement and what sort of candles to use for what sort of  evening was the least of the problems you had to tackle.

I’ve said it before and I’ll say it again, those were hard times visitors. A time full of etiquette pitfalls and embarrasing situations. With a variety of blunders that could as we would say here in Norway, leave you standing with your ass bared.

Ted
Winking smile

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Beef à la Rydberg / Biff á la Rydberg

A classic Swedish dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Beef à la Rydberg / Biff á la Rydberg

This classic dish is from old Hotel Rydberg in Stockholm. A nice party dish when one is willing to go for beef fillet, because beef fillet is needed in this case. But one does not have to use the very finest fillets, since the meat should be cut into pieces.

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Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

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Mississippi Barbecued Pork / Mississippigrillet Svinekjøtt

One of the King’s favourites found in”Are You Hungry Tonight”
published in 1992

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Plan a party the way Elvis and his boys would have done it in the good ol” days. Fry up some breaded onions, rewind the tape to See See Rider and rock ”n” roll!

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Champagnemousse / Champagne Mousse

A rather poch dessert recipe from “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1980
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Dravle from Kvinnherad / Dravle fra Kvinnherad

A traditional recipe found on bygdekvinnelaget.no438_Dravle fra Kvinnherad_post

Dravle is traditional party food from Kvinnherad in the western part of Norway. Recipes vary a lot from place to place, but it was and is common to serve dravle with milk cakes and potato cakes.

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Party Shrimp Soup / Rekesuppe til Fest

A nice soup recipe found on tine.no
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I love shelfish in any form so this recipe is right down my alley – Ted

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Bidos – Sami Party Food / Bidos – Samisk Festmat

A traditional Sami reindeer stew found on matprat.no274_bidos_post

Bidos is the Sami People’s traditional party food. There are many different recipes for bidos and it can be made both with and without thickening. This is an authentic recipe – devoid of affectation, but full of flavour. Leage Buorre!

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Party Cake With Biscuits / Festkake Med Kjeks

A no baking cake found on “Kaker Til kaffen”
(Cakes For The Coffee)
Published by Hjemmets Kokebokklubb in 1979
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A great no baking party cake that you prepare a day in advance and just garnish before the guests arrive.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday

Skillet Wolffish / Steinbit I Panne

A delicious party fish skillet found on dinmat.no157_steinbitt i panne_post

Wolffish is used in the original Norwegian recipe, but if it is hard to get hold of in your neck of the woods, catfish will do nicely too, even pike – Ted

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonfiestafridayTuesdaysTable copy

In context:
157_steinbitt i panne2The wolffish, also known as seawolves, are a family, Anarhic-hadidae, of perciform fish. They are native to cold waters of the northern Atlantic and Pacific Oceans, where they live on the continental shelf and slope, to depths of about 600 m (2,000 ft). They are bottom-feeders, eating hard-shelled invertebrates such as clams, echinoderms, and crustaceans, which they crush with their strong canine and molar teeth. The longest species, Anarrhichthys ocellatus, grows to more than 2 m (6.6 ft) in length. – From Wikipedia

Fine Fish Gratin / Fin Fiskegrateng

A recipe from “Kokekunst I Bilder” (The Art Of Cooking In Pictures) published by A/S Allers Familie-Journal in 1975

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This festive dish can be made ​​in well in advance, and just be done au gratin just before serving.

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See this book and lots of delicious recipes on:
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Sour Cream Porridge With Cured Meat or Sausage / Rømmegrøt Med Grøtpinne

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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traditional badge2Sour cream porridge is considered one of the most traditional Norwegian dishes, and it is for many families the obvious choice for Whitsun Eve, Midsummer’s Eve and “Olsok”*. The porridge is usually served with traditional cured meat or sausage called “grøtpinne” (literally; porridge stick).

A lot of people find sour cream porridge a little to heavy in our day and age, one has to admit that it is far from health food :-). On the other hand it is exceptionally delicious and eating it a couple of times a year will probably not kill you, I for one am at least willing to take that chance – Ted

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See this and other delicious recipes on:
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* Olsok (literally "Olaf’s Wake" or "Olaf’s Vigil" – that is the eve of St. Olaf’s Day) is now the Norwegian name for 29 July, traditionally the date of the death of King Olaf II Haraldsson of Norway in the Battle of Stiklestad, east of Nidaros (Trondheim), Norway, in 1030. Olaf was canonised by Bishop Grimkell in Nidaros on 3 August 1031, and is remembered as Rex perpetuus Norvegiae, the Eternal King of Norway. More so than his attempts to finally (and forcefully) convert the country to Christianity, Olaf’s martyrdom at Stiklestad appears to have contributed decisively to establishing the Church in all parts of the country. Until the Lutheran reformation in the Nordic countries in the 16th century, Olsok was a major church feast .

Party Jambalaya

A recipe from “Family Circle Casserole Cookbook” published by Family Circle magazine in 1972

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