{"id":620,"date":"2010-10-29T14:14:33","date_gmt":"2010-10-29T14:14:33","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=620"},"modified":"2014-08-21T20:53:04","modified_gmt":"2014-08-21T20:53:04","slug":"fall-food-in-norway-h%c3%b8stmat-i-norge","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/fall-food-in-norway-h%c3%b8stmat-i-norge\/","title":{"rendered":"Fall food in Norway-H\u00f8stmat i Norge"},"content":{"rendered":"

While I have yet to experience an entire h\u00f8st<\/strong> in Norway, I have been fortunate enough to enjoy mat<\/strong> that Norwegians typically enjoy at this time of year. \u00a0The Norwegian National Dish is f\u00e5rik\u00e5l<\/strong>-lamb and cabbage stew. \u00a0It is enjoyed at other times of the year as well and prepared in different ways, but is most popular to eat om h\u00f8sten<\/strong>. \u00a0A messy dish, f\u00e5rik\u00e5l inneholder <\/strong>usually\u00a0(consists of) lam<\/strong>, k\u00e5l<\/strong> (cabbage), and\u00a0salt og pepper-<\/strong>these very few ingredienser<\/strong> make for a very tasty dish. \u00a0In fact, the best way to make this dish is to use mutton, det vil si <\/strong>(that is to say), sheep because mutton has lived longer and thus provides a richer flavor because the fat content is greater and better penetrates the k\u00e5l<\/strong>. \u00a0There is even a National F\u00e5rik\u00e5l Society!<\/p>\n

F\u00e5rik\u00e5l<\/strong> is usually served with some kind of potet<\/strong>-either nypoteter <\/strong>(new potatoes) or mandelpoteter <\/strong>(almond potatoes, which have a richer flavor). \u00a0In addition, rabbe<\/strong> (the popular term for rutabaga), a root vegetable known as \u00b4the Norwegian Orange\u00b4that has been cultivated in Norway since the mid-1600s. \u00a0To make the dish even more flavorful, a rich sauce accompanies it, commonly a sauce made from a sopp<\/strong> or sjampignon<\/strong> (mushroom), such as chanterelles. \u00a0\u00c5 plukke sopp<\/strong> (Picking mushrooms) is a tradtional h\u00f8staktivitet<\/strong> (fall activity) in Norway and chanterelles are a much sought after sopp<\/strong>. \u00a0They are known as the \u00b4gold of the forest\u00b4and contain hints of pepper<\/strong> and aprikos<\/strong> (apricot).<\/p>\n

The following is an oppskrift <\/strong>for a lam m\u00e5ltid<\/strong> that Lars Ulstein<\/em>, the chef at the Norwegian Embassy in the U.S. likes to make.<\/p>\n

Ingredients<\/strong><\/p>\n

Lamb<\/span><\/p>\n

2 pounds lamb<\/p>\n

2 tablespoons vegetable oil<\/p>\n

Salt and pepper<\/p>\n

Potatoes<\/span><\/p>\n

1 \u00bd pounds of almond potatoes\/baby red potatoes<\/p>\n

4 slices bacon<\/p>\n

3 ounces butter<\/p>\n

Red wine sauce<\/span><\/p>\n

\u00be cup red wine<\/p>\n

1 cup beef stock<\/p>\n

2 tablespoons sugar<\/p>\n

2 tablespoons balsamic vinaigrette<\/p>\n

3 ounces butter<\/p>\n

Salt and pepper, to taste<\/p>\n

Rutabaga pur\u00e9e<\/span><\/p>\n

1 \u00bd pounds rutabaga<\/p>\n

1 \u00bc cup milk<\/p>\n

2 tablespoons butter<\/p>\n

Sides<\/span><\/p>\n

1 pound chanterelles<\/p>\n

1 pound red onion<\/p>\n

\u00bd cup white wine vinegar<\/p>\n

2 tablespoons sugar<\/p>\n

Preparation<\/strong><\/p>\n

Sauce
\nBrown sugar on high heat. Add balsamic vinaigrette, red wine, stock, and bring to a boil. Boil until the liquid is reduced in half. Remove from heat and add butter to thicken it up. Season with salt and pepper to taste.<\/p>\n

Potatoes
\nWash potatoes, and then cut them in half. Place potatoes in an oven safe pan or pot, with cut bacon and butter. Bake in oven on 350 degrees for 30 to 40 minutes.<\/p>\n

Lamb
\nPreheat oven to 450 degrees. Season the rack of lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a fry pan over high heat. Sear rack of lamb for 1 to 2 minutes on both sides. Roast the lamb in preheated oven for 12 to 18 minutes, depending on how you prefer your lamb. Let it rest for 5 to 7 minutes, before carving between the ribs.<\/p>\n

Rutabaga pur\u00e9e
\nPeel and dice the rutabaga and cover with milk in a saucepan. Bring to a boil, and simmer until tender. Drain and place in a food processor. Add butter and process to blend, and salt to taste just before serving, so that it stays warm.<\/p>\n

Onions
\nPeel and slice onions, and place in a saucepan. Add white wine vinegar and sugar, and let simmer until pink.<\/p>\n

Chanterelles
\nSaut\u00e9e the chanterelles in butter. Season with salt and pepper to taste.<\/p>\n

B\u00e6r<\/strong> (berries) are traditionally a sommer<\/strong> treat, but can be plukket<\/strong> into\u00a0h\u00f8st<\/strong> as well. \u00a0Jordb\u00e6r<\/strong> (strawberries), bringeb\u00e6r<\/strong> (raspberries), bl\u00e5b\u00e6r <\/strong>(blueberries), traneb\u00e6r<\/strong> (cranberries), and multeb\u00e6r<\/strong> (cloudberries) are some of the berries that Norwegian families like to plukke om sommeren og h\u00f8sten. <\/strong>They are all packed with essential vitamins, as well as calcium, magnesium, foliate, and potassium. \u00a0Norwegian b\u00e6r <\/strong>are the best!<\/p>\n

A common dessert made from b\u00e6r<\/strong>, Trollkrem <\/strong>(troll cream), is a common h\u00f8st<\/strong> treat. \u00a0Det inneholder<\/strong> lingonberries, sugar, and whipped egg whites and a dash of vanilla.<\/p>\n

Epler <\/strong>(apples) are another common type of frukt<\/strong> harvested in the fall. Hardanger<\/em> is home to the best epler<\/strong> in Norway and in fact is home to 40 percent of frukt <\/strong>production in the country. \u00a0There is an annual competition in Hardanger<\/em> for the best eplecider<\/strong>.<\/p>\n

I must say that h\u00f8st<\/strong> is my favorite food season in MN, with all the squash, root vegetables, epler<\/strong>, and wild game that is hunted, but I would love to spend an entire h\u00f8st <\/strong>in Norway and experience all of the seasonal culinary delights.<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

While I have yet to experience an entire h\u00f8st in Norway, I have been fortunate enough to enjoy mat that Norwegians typically enjoy at this time of year. \u00a0The Norwegian National Dish is f\u00e5rik\u00e5l-lamb and cabbage stew. \u00a0It is enjoyed at other times of the year as well and prepared in different ways, but is…<\/p>\n

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