Inside the Norwegian-American kitchen

When immigrants came to the New World, they brought their food traditions with them — and the Norwegians were no exception. Culinary practices handed down generation to generation have kept ethnic roots alive, and, traditionally, women have been the ones in charge of the kitchens, both at home and out in the community.

One of the highlights every year are lutefisk dinners put on at Norwegian-American churches and community centers throughout the Christmas season. The Norwegians brought their love of fish and knowledge about preserving and preparing it with them to America, and the holidays are a perfect time to embrace their culinary heritage.

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With its unusual consistency and taste, lutefisk has become the source of many jokes about the “Norskies.” Most seem to love or loathe it, but no one objects to the fun of getting together to celebrate. Often, meatballs are served on the side or as an alternative for the uninitiated. Norwegians are also experts in the art of the boiled potato, and they are always served with lutefisk, along with pea stew, drawn butter, and bacon bits. Some might choose to wash it all down with a shot of aquavit.

In recent years, with a lutefisk renaissance taking place, chefs from Norway have visited North America, bringing modernized, gourmet versions of this special and most beloved food tradition.

Lefse is another traditional food that has survived and thrived in Norwegian America. It is still available in Scandinavian bakeries and specialty food stores, and it is even available to order online. You will always see it at Norwegian food fairs, and many cultural organizations offer classes on how to make it. On the 17^th of May, pølse med lompe is the most important food offering, right after ice cream.

When it comes to fish other than lutefisk, salmon is king, with codfish running a close second. Gravlaks graces the tables of many smørgåsbord, and in recent times and fish farming, Norwegian salmon is being served up for dinner in homes across North America.

Pickled herring is also a traditional favorite, especially at parties and celebrations. It goes great with knekkebrød, also brought to America by the immigrants.

Norwegian women immigrants were excellent bakers, and to this day, traditional Norwegian breads, cakes, and cookies are highly prized by Norwegian Americans. The 1,000-year-old krumkake with its cone shape never fails to fascinate and satisfy, along with the plethora of cookies from the Norwegian kitchen. As in Norway, it’s become a tradition to serve syv slags kaker on special occasions in Norwegian America.

The pièce de résistance in the Norwegian-American kitchen is the kransekake, sometimes called a tårnkake. Towering high, usually with 18 rings or more, these magnificent creations take some time to make but never fail to impress and delight guests at weddings, baptisms, and on the 17^th of May, when they are decorated with little Norwegian flags.

And who could forget the Norwegian waffle? It fills the room with the fragrant aroma of Norway, with its heart shape, a symbol of comfort and love. They are often served with gjetost, Norway’s tasty brown cheese, available in many specialty stores.

And when picking up some gjetost, many Norwegian Americans reach for some Jarlsberg cheese, so popular that is available in mainstream groceries.

Today, new recipes are making their way from Norway to the New World. Kvæfjordkake or Verdens Beste — the “World’s Best Cake” is one of them, a big choice for special occasions. A strong competitor to the tasty and traditional Norwegian bløtkake. Pavlova, an import to Norway, is also very popular on special occasions.

In the age of the internet, Nordic cuisine, with its fresh ingredients and an emphasis on healthy eating, is more popular than ever. Chefs on both sides of the Atlantic have written new cookbooks, and they publish their recipes on popular food blogs. Many Norwegian Americans try these recipes out on their own at home, or they make their way to cultural centers that offer Norwegian cooking classes or exciting new food events. The Norwegian-American cooks share their creations with their non-Norwegian friends, who, in turn, are getting into the kitchen to try out something new and delicious. There is so much to enjoy — vær så god —velkommen til bords!

_{Coverimage: The majestic kransekake is the pièce de résistance in the Norwegian-American kitchen, sure to impress and delight guests/ Lori Ann Reinhall}

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