All posts tagged: christmas

An Unconventional Norwegian Christmas Dinner for Two

A traditional Norwegian Christmas dinner consists of surkål (sourkraut), kålrabistappe (rutabaga purée), and Ribbe (a side of pork, from the rib meat to the skin). The meat is slow roasted and the rind gradually cooks and crisps into a nice crunchy crackling. Living in Sweden, I couldn’t find this cut anywhere, so I went for a leg, hoping to get the same effect with the crackling. Since I was already going a different route, I decided to mix up the sides as well, and made Hasselback Rutabagas and rødkål (spiced red cabbage) instead of surkål. Pork Leg with Crackling Ingredients -1.5-2kg (3.3-4.4lbs) pork leg, including bone and skin -1 tablespoon whole cloves -salt and pepper Directions Score the rind, through the skin and into the fat, with a sharp knife into 1.5 cm (.6 inch) diamonds. Rub completely with salt and pepper, working it into the grooves. Put one clove into each intersection of grooves. Bake right away, or leave overnight in the fridge, tightly covered. Preheat the oven to 230C/450F. In your baking dish, …

Scandinavian Rice Porridge Three Ways

I slowly roll the porridge around my mouth, feeling carefully for the prized almond before biting down. Cautious bite after cautious bite, I wryly think that this is one way to force someone to eat slowly. Whoever finds the single blanched almond hidden in the porridge receives a reward of a marzipan pig. And I want it. Tor doesn’t even like marzipan all that much. I’m nearing the end of my bowl, and no almond presents itself. I really don’t want to take seconds, but am considering it when I notice a slight smile stealing onto Tor’s face. He holds up the almond, which, as it turns out, he found early on and had been squirreling away, silently and joyously observing my slow, vigilant eating. Christmas Porridge This recipe for Christmas Porridge should make enough to serve two for dinner, with enough leftovers for both the baked pudding and the rice cream. If you’re only making the porridge, it serves six. Ingredients 300g (3.5 dl or 1 1/2 cups) Grötris (porridge rice); substitute short or …

Holiday Pull-Apart Dressing

So, I know Thanksgiving is over, but this Pull-Apart Dressing turned out too good for me not to post it. I think it would be delicious and complementary with Christmas dinner as well—whether turkey or ham—so if you consider it that way, I’m posting three weeks early! A couple weeks ago, I was inspired by a Fig & Anise Pull-Apart Bread over on Happyolks. It was the first time I had seen layered pull-apart bread, rather than rolls or knots. So I put that in my file of things to try. Then, last week, Two Red Bowls posted Thanksgiving Stuffing Dinner Rolls, inspired by J. Kenji López-Alt over at Serious Eats. And I thought, that’s what I want to do with the layered method! So I whipped up my own tried-and-true sauté of celery, red pepper, mushrooms, and shallots, along with a huge gob of butter and some Herbes de Provence and made a Holiday Pull-Apart Dressing loaf! Though I’ve lived both north and south of the Mason-Dixon line, I decided to give a nod …