Bisp

Well, now that my birthday has come and gone, it is time to start focusing on holiday fare!

Over 10 years ago, I spent a year living in Norway in between high school and college as part of AFS (American Field Service). It was certainly a life-changing experience in many ways and a time I remember as one of my most fond adventures. Norway is still a part of me, and it is a place that is and always will be very near and dear to my heart. It was my first time away from home, in a brand new culture where I didn’t speak the language. I came home from that experience having learned a new language and culture, as well as so much about myself and the world.

I still have many friends to this day that I met when I lived in Norway, and I also enjoy learning more about Norwegian and Scandinavian cuisines. For me, keeping in touch with old friends, and cooking Norwegian food, is a way for me to keep a piece of my life in Norway always with me. For some reason, during the winter holidays, that urge to bring a little Norwegian flair to my cooking, trying new recipes, and re-creating recipes of foods that I enjoyed when I lived there becomes very strong.

This week I was honored to be be asked by Daytona, of Outside Oslo to do a guest post on some Norwegian holiday foods that I particularly love. Her blog focuses on exploring her Norwegian heritage through food, while living in the Pacific Northwest! I enjoy reading her blog and being reminded of all the lovely foods from that part of the world!

For me, the winter holidays always remind me of a few special food items that I enjoyed so much in Norway – Gløgg, Rommegrøt and Risgrøt. To find out more about why and what they are, join me over on Outside Oslo!

For me, the holidays always mean porridge and spiced wine!

This year, I wanted to make some new things. I have made gløgg (a spiced wine with almonds and raisins) and rommegrøt (sour cream porridge) at winter holiday time every year since I have returned from Norway. In Norway there are often gløgg parties where people get together with their friends and family before Christmas, and it is served with either rommegrøt or a rice porridge called risgrøt. I loved rommegrøt when I lived in Norway; it is rich, flavorful, stick-to-your-bones kind of food. Perfect for cold weather! It is also a tradition in Norway for children to put out a bowl of porridge for the Nisser–the elves! Although these elves have nothing to do with Santa, they are associated with and originate from Norwegian farm life. These are the elves that look after the farm animals–and in return for their protection, they want their Christmas porridge on Christmas Eve!

Gløgg is wassil; wassil is a broad term used for any wine or ale that is sweetened with sugar and spices, and served during the winter holidays. It is one of the oldest Christmas traditions there is.

This year, I decided to branch out a bit in my yearly spiced wine and porridge menu and check out a few different Norwegian recipes. For the spiced wine, I decided to try “bisp,” or in English, “bishop,” which is red wine flavored with vanilla, cinnamon, and peppercorns, swirled with aquavit (a Norwegian potato-based liquor, flavored with caraway ) and named after the red color of the bishop’s cloak.

Bisp

INGREDIENTS:

3 cups filtered water
1 vanilla bean
2 cinnamon sticks
12 whole black peppercorns
2/3 cups sugar
1 bottle (3 cups) red wine
3 ½ TBS aquavit

METHOD:

Bring water, vanilla bean, cinnamon sticks, peppercorns, and sugar to a boil. Simmer over low heat for about 1- 1 ½ hours. Strain and reserve liquid. Add the red wine and aquavit to the sugar syrup. Serve in heat proof glasses. Bisp can be made also using berry wines – like cherry or blueberry. This drink can be made non-alcoholic using black currant or blueberry juices. Ingredients can easily be doubled for a larger batch!

I also decided to make Trondheim soup, which is named after the city in Norway that I lived in, the old Viking capital, which is over 1,010 years old. It is a sweet rice soup, not really considered a porridge, but along the same lines, flavored with cinnamon and raisins, and it is considered a dessert, unlike grøt.

Trondheim Soup

INGREDIENTS:

1 ¼ liters of water
¼ cup rice
1/3 cup raisins
1 cinnamon stick
1 TBS flour
1 cup whipping cream
4 TBS sugar
salt to taste

METHOD:

Combine water, rice raisins and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes. In a separate bowl, whisk cream and flour together and then add to the pot. Bring mixture to a boil, and simmer for 1-2 minutes until thickened. Stir in sugar and salt to taste. Serves 6.

I love introducing people to these Norwegian holiday traditions! Especially when the recipes are so easy and so delicious. So go ahead and during this season of celebrations, try having your own gløgg party where you can experience the flavors and customs of Norway! God Jul og Godt Nytt År!

God Jul og Godt Nytt År !

norwegian-soup