Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

A recipe for a traditional Norwegian dessert recipe
found on
New Scandinavian Cooking
Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

Andreas Viestad writes:  Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.

It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.

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Sherry Trifle / Sherrydessert

A traditional dessert made easy found on BBC FOOD334_Sherry trifle_post

This traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time.

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Recipe posted at:
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Moonlight Pudding / Måneskinnspudding

A classic Norwegian dessert with historic connections
found on detsoteliv.no
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This was actually the favourite dessert of Norway’s great composer, Edvard Grieg. Grieg had his last big party under the chandeliers at Engebret Café in Oslo in 1906, the year before he died. On Engebret Café’s website you can read that “at this party real turtle soup, moonlight pudding and sweet Champagne was served”.

By this one should understands that “Moonlight Pudding” was regarded as a luxurious dessert in the past, and that means it is well worth bringing it back on the menu.

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Recipe posted at:
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Almond Kernel Pudding / Mandelkjernepudding

A traditional Norwegian dessert found on matprat.no474_Mandelkjernepudding_post

Almond kernel pudding or almond pudding as many call it, is a dessert that gets sweet childhood memories flowing for most Norwegians my age. These days you can get it readymade at any grocers too of course, but compared with homemade pudding it tastes like compact sawdust.

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Recipe posted at:
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Quick Troll Cream / Rask Trollkrem

A quick version of a traditional Norwegian Christmas dessert
found on rimi.no
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Troll Cream is a classic dessert that is going to be on the table in many Norwegian homes on Christmas Eve. Here you have a very quick way to make the dessert should you be to short of time to make it the traditional way.

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Recipe posted at:
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Cloudberry Cream / Moltekrem

A classic Norwegian Christmas dessert found on dinmat.no132_multekrem_post

The cloudberry season is short, so we Norwegians harvest while we can. Then we cleans and sweetens them before they are put in the freezer. Then they are taken out and enjoy at a suitable occasion. Many of us save at least one batch for the dessert on Christmas Eve because cloudberry cream is one of the absolute classics among Christmas desserts here in Norway.

As long as I celebrated Christmas with my parents this was the dessert we always had on Christmas eve – Ted

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Prune Porridge / Sviskegrøt

A classic Norwegian Christmas dessert found on dinmat.no106_sviskegrøt_post

Prune Porridge has long traditions as dessert for the big occasions in Norway and not least when it comes to Christmas Eve dinner.

Prunes are still a win-win commodity, available everywhere at a cheap price. And most know the prunes blessings beyond as serving as a very nice sweet treat.

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"Arme Riddere" (French Toast)

A traditional recipe found at mat.no

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“Arme Riddere” (‘Poor knights’ as in Swedish and German) is a traditional dessert consisting of sliced ​​white bread dipped in a mixture of eggs, milk, sugar and spices then fried golden brown in a pan and served with jam. Comfort food with long traditions in other words. The dish is a Norwegian variation of the French “Pain perdu”, German “Arme Ritter” Swedish “Fattiga Riddare” and the English “French Toast.”

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Plum Compote / Plommekompott

A traditional recipe found at spar.no

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traditional badge2Plum compote is a delicious dessert that often evokes nostalgia in many of us. Server it lukewarm with whipped cream and some almond flakes.

The nostalgic feeling is no exaggeration, at least not for me. I grew up with compotes both at home and at my grandmother’s. Back in the fifties and of course before that it was important to use the fruit harvest when it was fresh. Either for deserts or preserves.  In this day and age you can buy fresh fruits and berries all year round, but back then these were not imported from around the world here in Norway, but were available at the grocers only when they were in season. Today Norway is one of the richest countries in the world and we can afford to import what ever we like from anywhere. Back then the story was quite different. The Germans had left the northern part of the country in ruins and their torpedoes had sunk a great part of our commercial navy, the backbone of our pre-war economy – Ted

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Cloudberry Cream / Moltekrem

 

A recipe found on dinmat.no – Source: Opplysningskontoret for Meieriprodukter

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traditional badge2Cloudberry season is short, pick them while you can. Clean and sweeten them before you put them in the freezer. Take them out and enjoy at a suitable opportunity. If cloudberries are hard to come by round your neck of the wood the recipe works just as well for raspberries or blackberries.

Cloudberry cream is a very traditional Norwegian desert. For many it is a must at Christmas and I’ve eaten it Christmas eve all my life and wouldn’t dream of having any other desert that day. Its quick and easy to make and heavenly delicious – Ted

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Cream Ring / Fløterand

A recipe for a traditional desert from matprat.no

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traditional badge2_thumb[1]Cream Ring could probably be called Norway’s Panna cotta. This is also a cream pudding, but here the cream is not heated. Lovely soft and with a myriad of possibilities. Served often with fresh fruits and berries. For this recipe you need a tube mould, or the like, which holds about 2 pint.

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