Trying Traditional Norwegian Christmas food! God Jul~ Merry Christmas- Vlog #32
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- čas přidán 4. 12. 2023
- Norwegian Christmas foods can include Risgrøt, Ribbe, Pinnekjøtt, Juletorsk. I also picked up some Christmas drinks and sweet treats to try out. I hope you enjoy this video.
That mash is actually called Kålrabistappe .. and its kålrabi, potatoes and carrot for color, it can ofcourse have other type of veggies in them. and ofcourse spices. Kålrabi is Rutagba or something like that, often part of the Pinnekjøtt part.
Christmas cod is ofcourse a traditional dish, in the old days meat was luxury (now its the other way around) so people ate more fish, and many had fish for christmas instead of meat that they probably could not afford anyway. I'm born in the early 70's and we did not have a freezer in the house, we rented a box in the local fishfactory's freezer where my dad had some meat among other things. We often ate fish because thats what they could afford. My uncle used to have the christmas cod, he was not married so maybe that was just easier too ... we always invited him to dinner but he never came before later in the evening for Coffie and cakes. And I always got 100 nok as a gift from him 🙂it was alot of money so I was happy.
Thanks for sharing! It was all delicious. I think we will cook Ribbe this weekend. 😬
The fun little poppers you normally serve with the kransekake usually contain small paper scrolls with jokes or funny riddles written on them
Yes! And little paper crowns. 👑 💞
Merry Christmas Heather to you and your family. I enjoy your videos so much.
Thank you for watching! It is fun sharing the adventures. Merry Christmas to you all, as well!
We have very good food, if you get it right and good made❤
Norwegian here. I disagree. Our food is quite bland and has very little flavour, but some dishes are ok. Mostly because of tradition and that we have grown up with them. I like Komler, but i totally get that people who taste it for the first time don’t.
Risgrøt is the traditional Christmas stomach filler, it makes you eat less of the expensive meat. To make it exiting one almond is added and whoever get the almond get a marzipan pig as a prize
Pinnekjøtt is lambribb, lamb dryed and salted. Then sosked in water the day before you use it.
I use to have vanilla in it too😊
Marsipanpølser from Nidar is pretty much the only candy/sweets I eat. Best thing ever! And because they are only sold around Christmas and Easter its not often I get to enjoy them.
Julebrus is my favorite
I’m glad you like it! I think my kids will like it too.
Thanks for your review, fun to follow you embracing our culture.
As for the Christmas food, the pinnekjøtt is only to eat with the sweet kålrabistappe and potatoes, and hot buttersauce. The sweetness in the kålrabi matches towards the salty dried lamb meet. And the rest of the side dishes are to enjoyed with the ribbe. And not the American way of eating, but the side dishes together with the ribbe on the same fork. Not one item by itself. And, most important both dishes to be enjoyed with strong dark a bit sweet Christmas beer (stout, imperial stout) and this is also where the Aquavit comes in as a final touch.
The Akevitt also could be enjoyed as an aperitif, but that is mostly for the "connoisseurs".
And thanks again, always funny watching foreigners get their first taste of our food culture.
Thanks for the guidance and for watching! I am actually looking forward to Christmas plates here again! It is all growing on me! 🥰🇳🇴
All I can say is that I experienced an American Norwegian Holiday experience which is different from being in Norway. I think there is a divergence because there is separation between the two over long distances and some things from Old school Scandinavians in America vs. New school in Norway today. Lutefisk and lefse were the big thing for me on Christmas eve with peeled potatoes in white sauce on the side. Also pork dishes were served as I was not a big fan of Lutefisk but I always had some to please my mother 40 years ago....Basically it's gelatinized cod in a potato tortilla. Lots and lots of butter on everything too...very rich and indulgent. My aunt and mother were from an older generation that used to bake Scandinavian flatbrod (Baked wheat-like crisps) sweet crackers with butter on top. Also, which is not only just for the holidays they used to bake oatmeal cookies with date paste filling. Once you have these date-nut soft cookies you will be in heaven especially freshly baked. So, essentially Flatbrod, date cookies, Sugar cookies and lots of buttery things for the holidays. Oh, and old fashioned Ribbon candy on candy dishes everywhere...
Thanks for sharing. Maybe I can get a hold of some cookies!
We use raisins and suger on the Christmas porridge (Julegrøten) in addition to the cinnamon, to add sweetness and flavour.
Also , in some families they put an almond in the pan with the Christmas porridge, and whoever gets the almond wins a prize.
I'm used to this sort of porridge (then you would not call it Christmas porridge, but just rice porridge, so risengrynsgrøt in Norwegian) as a meal in the middle of the day on Saturdays, because that day we would have a warm meal in the evening.
And maybe also because it's easy to make (one pan, no mess...) when you come home from shopping or being out and about on a Saturday.
But my dear, PINNEKJØTT is soooooo GOOD ! 😋 They can't have done it right... 🙃😉
I read that about the almond. Maybe I will give pinnekjøtt another chance. I didn’t like Ribbe last Christmas but find myself loving it this year. I’m going to try to make it on Sunday.
And. Never ever go to fancy restaurants to test Christmas food. Hopefully, you have some good neighbors who can invite you for their pre-Christmas dinners. Depending on where you live, there will be 4 types, mainly. Ribbe in eastern Norway, lutefisk or pinnekjøtt in western Norway, and lutefisk or cod in northern Norway. Of course, in today's Norway, with all the moving around of people, it's a total mix. But you never eat 2 of them together, one at a time. 😊
Ah! Thanks for the insight! Maybe I will make some Ribbe this weekend. 👍🏼
You should also try lutefisk; stockfish soaked in diluted lye. Served the same way as juletorsk. Only restaurants I found, were Bevaremegvel and N.B. Sørensen. For more traditional food, try Lura Turistheim in Sandnes, or Patrioten in Hillevåg. I had a fantastic juletorsk at Matmagasinet, a good restaurant in general.
New restaurant has opened at Victoria Hotel, called Brasserie Pigalle. Haven't been there yet, but the menu is on internet. Not the cheapest place in town....
Risengrynsgrøt can be mixed with whipped cream, to make riskrem. Makes it fluffier. Another traditional dessert is multekrem; clodberries mixed with whipped cream. Highly recommended....
Finally, main spice in aquavit is cummin, while kålrabi is swede. I prefer kålrabistappe made with swedes, stock from pinnekjøtt, muscat and LOTS of butter. Some mix with carrot for a milder taste. In other countries, like Denmark, swedes are regarded as fodder, not suitable for humans....
I am pretty sure I tried that last year at Egg og Du. Not my jam!
Thanks for the recommendations!
@@heatherabroad You're welcome. Maybe make one on juleøl...?
I don’t drink beer so I may not be the best person to do it 😅
I actually have Risgrøt both saturdays every week. Little saturday ( wednesday ) and actual saturday 😁
Nice! So, I said I wouldn’t make them again yet I found myself wanting some this morning and made them again 🫣😆!
Commenting for the algorithm. Also, first.
U have to practis your Ø 😉
Yep!
Your Norwegian pronunciation has gotten much better since I started following you. You still need to work on the Ø though 😅
Yes! 😅 I will keep trying! That’s the only way to improve.
You missed the Joke (which is located inside the "bomb")
Yes I totally forgot they are in there! 🤦🏻♀️
Julebrus, Christmas soda, is just another soda. Gløgg is, as you said, a traditional beverage, mostly for the cold season. Some mix it with red wine, some with beer or mead. Akevitt is mostly for die hard fanatics, but it's a must when you eat ribbe. All the fat from the ribbe makes the akevitt a real good cleaning detergent. Hehe. I'm seriously disappointed about your selection of sweets. Christmas in Norway is all about the cookies. When I was a kid, in the sixties, everyone made them themselves. 7 types, it had to be 7 types, what types were up to yourself, but a few, like pepperkaker were mandatory.
I totally had the pepperkaker and completely forgot to sample it! Sorry to disappoint you! My neighbor makes the 7 types of cookies and lefse and I got to try them last year. I haven’t tried to bake any of it. I’m not much of a baker, but maybe I’ll see what I can do for you. Don’t hold your breath though 😆!
@@heatherabroad Pepperkake is good with Stilton or Roquefort on it....
Ø in gløgg and grøt sounds like u in lure. Not like oo in shoot.
Thanks for the help!
Juleskum is not norwegian, it's swedish 🙄
Ah thanks for the information! I didn’t know that. 😅👍🏼