Reduction Cooking ~ What does it mean?

Béarnaise sauce uses a technique called Reduction. In cooking, a reduction refers to the process of thickening and intensifying the flavor of a liquid by simmering or boiling it. This is typically done by gently heating the liquid in a saucepan, allowing some of the water to evaporate. As the liquid reduces, the flavors become more concentrated, resulting in a thicker, more flavorful sauce or glaze.

Reductions are commonly used in sauces, soups, and glazes to enhance their flavor and texture. The process can take anywhere from a few minutes to several hours, depending on the desired consistency and intensity of flavor. It’s important to keep an eye on the reduction and stir it occasionally to prevent burning or sticking to the pan.

Overall, reductions are a simple yet effective technique to elevate the flavor of your dishes and create rich, flavorful sauces.

Béarnaise sauce is a French sauce, however, it is very popular in Norway. To make a Norwegian twist, I have added a chapter on the only Norwegian chicken breed (for eggs) and a famous type of apple wine that you can use when making Béarnaise sauce. It might not be easy to get Norwegian chicken eggs, but the apple wine is achievable to make if you have the time and patience. :)

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Béarnaise Sauce

Ingredients

• 1/4 cup White wine vinegar
• 1/4 cup Dry white wine
• 1 Shallot onion
• 1 tbsp Fresh tarragon
• 3 Egg yolks
• 1/2 Cup Unsalted butter
• 1 tsp Salt and Pepper
• 1 tbsp Lemon juice Optional

Instructions

• Prepare the Reduction: In a small saucepan, combine the white wine vinegar, white wine, shallot, and tarragon. Bring to a simmer over medium heat and cook until the mixture is reduced by half. This will take about 5-7 minutes. Remove from heat and let it cool slightly.
• Prepare the Double Boiler: Fill a saucepan with a few inches of water and bring it to a simmer over low heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water. This will be your double boiler.
• Whisk the Egg Yolks: In the heatproof bowl, whisk the egg yolks until they are slightly thickened. This will take about 1-2 minutes.
• Add the Reduction: Slowly pour the cooled reduction into the egg yolks, whisking continuously to combine.
• Cook the Sauce: Place the bowl over the simmering water (double boiler) and continue to whisk the mixture. Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes creamy. This will take about 5-7 minutes. Be careful not to overheat the sauce, as this can cause the eggs to curdle. If the sauce becomes too thick, you can add a little warm water to thin it out.
• Season and Serve: Once the sauce has reached the desired consistency, remove it from the heat. Season with salt, pepper, and a squeeze of lemon juice, if desired. Serve the béarnaise sauce immediately over grilled steak, roasted vegetables, or eggs Benedict.

Jærhøns ~ The Only Norwegian Chicken Breed

Jærhøns, also known as Jæren chickens, are a rare and unique breed native to the Jæren region of Norway. These chickens are highly prized for their distinctive appearance, hardiness, and excellent egg-laying abilities. Let’s delve into the fascinating world of Jærhøns and explore what makes them so special.

History and Origin Of Jærhøns:

Jærhøns have a long and storied history, dating back to the late 19th century. They are believed to have descended from local Norwegian landrace chickens, with influences from other European breeds such as Leghorns and Sussex. The breed was developed specifically for the harsh coastal climate of the Jæren region, known for its strong winds, salty air, and rugged terrain.

You can have a look at the characteristic of the Jærhøns on this website (domestic forest) here.

• Hardiness: One of the most notable characteristics of Jærhøns is their exceptional hardiness. They are well adapted to the harsh coastal climate of Jæren, withstanding strong winds, cold temperatures, and salty air with ease.
• Egg Production: Jærhøns are excellent layers, known for their ability to lay a large number of eggs throughout the year. Their eggs are typically medium to large in size, with a rich, flavorful yolk.
• Temperament: Jærhøns are known for their calm and friendly demeanor, making them a popular choice among backyard chicken enthusiasts. They are social birds that get along well with other chickens and animals.

Applewine

Norway is not typically known for its wine production, as the climate is not ideal for growing grapes.

However, there are a few wineries in Norway that produce white wine, mainly using cold-hardy grape varieties or other fruits such as apples and berries.

One of the most famous Norwegian white wines is “Eplevin” or apple wine, made from locally grown apples. Another popular option is “Hagevin,” which is made from a blend of apples and other fruits. These wines are often enjoyed for their unique flavors and as a representation of Norwegian terroir.

This is how you make Applewine (Eple vin)

• 12 kg of apples
• 5 kg of sugar
• 12 L of water
• 1 package of wine yeast
• 15 g tartaric Acid
• 500 g raisins

Get the full recipe here (matprat.no). It’s in Norwegian, however, you can use Google translate to your preferred language.

Here is a guide to some of the safe and delicious mushrooms you can find in Norway:

Chanterelle
One of the most sought-after mushrooms in Norway, the chanterelle is known for its delicate flavor and golden color. These mushrooms are often found in coniferous forests, particularly under spruce and pine trees. Chanterelles are versatile and can be sautéed, added to sauces, or used in soups and stews.

Boletus edulis
Also known as the porcini mushroom, or Steinsopp in Norwegian, is a prized find among foragers. These mushrooms have a robust flavor and a meaty texture, making them perfect for a variety of dishes. Look for them in deciduous and mixed forests, often near birch and beech trees.

Hedgehog Mushroom
Named for the spiky structures underneath their caps, hedgehog mushrooms are easy to identify and safe to eat. They have a mild, nutty flavor and can be cooked in a similar way to chanterelles. Look for them in mixed forests, especially near beech and oak trees.

Cauliflower Mushroom
Named for its resemblance to cauliflower, this mushroom is actually a cluster of tightly packed caps. Cauliflower mushrooms have a mild, sweet flavor and a crunchy texture, making them a unique addition to salads and stir-fries. Look for them in coniferous forests.

Learn about the Top 20 Edible Mushrooms Popular in Oslo Here.

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Norwegian Mushroom Stroganoff

Ingredients

• 500 g Edible mushroom of your choice.
• 2 cloves Garlic
• 1 Red onion
• 2 tsp Smoked Capsicum
• 2 tbsp Unsalted butter
• 1 Cup Coconut Cream
• 1 Cup Sour Cream
• 1.5 Cup Vegetable Stock
• 1/2 Cup White Wine
• 1 tsp Celtic Salt
• 1 tbsp Pepper
• 1 tbsp Corn flour
• 1 Cup Spinach
• 1 Cup Kale
• 1 Cup Diced Carrots
• Pasta of your choice
• 1/2 Cup Parsley to season at the end. Optional.

Instructions

• Melt butter in a deep frying pan.
• Sauté garlic and onion for 5 minutes. Add the smoked capsicum.
• Stir in the mushroom. Sauté for about 10 min on medium heat.
• Add the vegetable stock.
• Add the spinach and the kale. Stir on low to medium heat. Let it simmer under a lid for 15 minutes.
• Add the thinly cut carrots.
• Add the coconut cream and the sour cream. Stir and let it simmer for another 10 minutes.
• Begin boiling water for you pasta. Add some Celtic salt to the water.
• When the pasta is soft, you can add it to the mushroom stroganoff.
• Stir in a table spoon of corn flour in a cup of water. Add it to the stroganoff to thicken it. Continue to stir and let it simmer for another 5 minutes.
• Season with fresh parsley at the end (optional).

Important Safety Tips
While many mushrooms in Norway are safe to eat, it’s essential to be cautious and knowledgeable when foraging. Some mushrooms can be easily confused with poisonous varieties, so always consult a field guide or experienced forager before consuming any wild mushrooms. Additionally, never eat mushrooms that you cannot positively identify as safe.

My Secret Brown Gravy Ingredient is Brunost (Norwegian Brown Cheese)

Norwegian brown cheese, known as “Brunost” in Norwegian, holds a unique and distinct place in the country’s culinary tradition. Brunost is a cheese that stands out not only for its flavor but also for its unusual caramelized color. Here’s a brief overview of the history of Norwegian brown cheese:

1. Origins: Brunost has its origins in Norway and can be traced back to the 1860s. Anne Hov, a farmer’s wife from Gudbrandsdalen, is often credited with the accidental discovery of brunost. The story goes that she was making cheese but forgot a pot of whey on the stove, allowing it to caramelize and turn brown. Instead of discarding the result, she tasted it and found the sweet, caramel-like flavor appealing.

2. Production Process: The production of brunost involves simmering whey (a byproduct of cheese-making) for an extended period, which causes the natural sugars in the whey to caramelize. The result is a sweet and slightly tangy cheese with a unique texture and color. Different varieties of brunost exist, including Gudbrandsdalsost and Geitost, made with cow’s milk and goat’s milk, respectively.

3. Regional Variations: Different regions in Norway have their own variations of brown cheese, each with its distinct characteristics. The types of milk used, the duration of simmering, and additional ingredients contribute to the variations in flavor and texture.

4. Cultural Significance: Brunost has become an integral part of Norwegian cuisine and is often enjoyed with traditional Norwegian foods like flatbread or crispbread. It’s a staple in many Norwegian households and is frequently consumed for breakfast or as a snack. The cheese’s sweet and savory profile makes it versatile, pairing well with both sweet and savory accompaniments.

5. Export and Recognition: While brunost is a cherished part of Norwegian culture, it has also gained popularity beyond Norway. The cheese is exported to various countries, where it has found a niche market among those looking to explore unique and traditional dairy products. In recent years, the global interest in diverse and authentic foods has contributed to brunost’s recognition on an international scale.

Norwegian brown cheese, with its rich history and distinctive flavor, continues to be a symbol of Norwegian culinary heritage. Whether enjoyed locally or savored by cheese enthusiasts worldwide, brunost remains a testament to the creativity and resourcefulness of traditional food production.

An Old Recipe In Modern Time ~ Sourdough Revival

Rye bread likely became a staple in Danish diets during the Middle Ages. Rye was more resistant to cold weather and could be grown in less fertile soil, making it a practical choice for the region.

Rugbrød as we know it today started to take shape in the late 19th and early 20th centuries. The bread was often made using a sourdough fermentation process, which not only improved the bread’s shelf life but also contributed to its distinctive sour flavor.

With the advent of the Industrial Revolution in the 19th century, the production and availability of bread underwent significant changes. Traditional stone milling was replaced by roller milling, making it easier to produce finely ground flour.

During World War II, when resources were scarce, rugbrød became a dietary staple due to its nutritional value and the fact that it could be made with minimal ingredients. The bread’s popularity persisted in the post-war years, as it was seen as a practical and hearty food source.

In recent years, there has been a renewed interest in traditional foods, and Danish Rugbrød has experienced a revival. Bakeries and home bakers often experiment with different grains, seeds, and techniques to create modern variations of this classic bread.

Rye cultivation in Denmark dates back to prehistoric times. The climate and soil conditions were well-suited for rye, making it a reliable and hardy crop.

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Norwegian Waffles Recipe

Norwegian Waffles are crisp and made in a waffle iron that give it a unique pattern (see image).

Equipment

• 1 Norwegian Waffle Iron

Ingredients

• 2 Cups Sifted Flour (use gluten free if required)
• 2 Tbsp Sugar
• 1.5 Teaspoon Baking powder
• 2 Cups Milk (use lactose free if required)
• 2 Freerange Eggs
• 1/3 Cup Melted unsalted butter
• 1 Teaspoon Vanilla extract

Instructions

Waffle Batter

• Whisk together sifted flour, sugar, baking powder, baking powder.
• Add the milk, eggs, melted butter, and vanilla extract. Whisk it all together.
• Preheat the waffle iron.
• Grease Iron with butter (so that batter doesn't get stuck)
• Pour the batter onto the preheated waffle iron, spreading it evenly. It is wise to use a ladle.
• Close the waffle iron and cook until the waffles are golden brown and crisp. Cooking time may vary depending on your waffle iron.
• Remove the waffles from the iron and serve warm. (They are relishes when cold as well) :)

Toppings

• Norwegian waffles are usually enjoyed with toppings such as sour cream, brown cheese, berries, and whipped cream.

Notes

• Norwegian waffles are often served with a variety of toppings. Here are some traditional options:
  • Sour cream
  • Jam 
  • Fresh berries
  • Whipped cream
  • Norwegian brown cheese (brunost)

Why are Norwegian Waffles so popular

Waffle-making has been a longstanding tradition in Norwegian households. Many families have their own cherished recipes and methods, passed down through generations. The act of making and sharing waffles is deeply ingrained in Norwegian culture. Waffles are often associated with social gatherings, celebrations, and festive occasions. They are commonly served at events such as birthdays, weddings, and holidays.

Norwegian Waffle Toppings

Traditional toppings include jam, sour cream, brown cheese (brunost), berries, and whipped cream. The ability to customize toppings makes them suitable for different tastes and preferences.

Hygge

Making Norwegian waffles is relatively simple, requiring basic ingredients like flour, eggs, milk, and sugar. The straightforward preparation process makes them accessible to home cooks of all skill levels.

The concept of “hygge,” which emphasizes coziness, comfort, and enjoying simple pleasures, aligns well with the experience of savoring Norwegian waffles. The act of gathering around a table to share warm waffles contributes to a hygge atmosphere.

This cake used to be called Green cake, thus the green marzipan. It is now called Swedish Princess Torte. It is delicious Marzipan cake using sponge cake in several layers filled with custard. On top and around is green marzipan which you can make from almond paste. I use ready to roll out marzipan and I colour it green using food colouring.

See notes for 2 additional decor idea. One simple, one extravagant. :)

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Swedish Princess Cake ~ Marzipan Cake

This cake used to be simply called green cake. The marzipan is almond paste coloured green using food coloring.

Ingredients

Marzipan

• 300 g Ready to roll Marzipan paste
• 3 drops Green food colouring

Cake Recipe

• 8 large Eggs
• 2 Cup Almond Flour You can also use regular flour.
• 2 Cup Brown Sugar
• 1 Cup Tapioca flour  You can use regular Corn starch.
• 1 Cup Melted Butter
• 3 tsp Baking powder

Custard Recipe

• 3 Cups Full Cream milk
• 4 Egg yolks (large eggs)
• 3-4 tsp Tapioca flour  You can use regular Corn starch.
• 5 tsp Vanilla essence
• 3 tbsp Brown Sugar
• 300 ml Cream

Instructions

• Preheat your oven to 350°F (175°C).
• Add green food colouring to marzipan and kneed until colour is even.
• Beat Egg whites with mixer on high setting. Gradually add 1 cup of Brown sugar and keep mixing until stiff peaks form.
• In a separate bowl, beat egg yolks and the remaining 1 cup of Brown sugar until thick and pale yellow.
• Gradually add butter and baking powder to the egg yolk and sugar concoction.
• Fold egg white and sugar concoction into egg yolk mixture.
• Gradually, add the flour. (Sift in if you are using unsifted flour).
• Divide batter into 3 equal parts (this depends on how you want to assemble the cake). Bake each part in the oven at the same time.
• Bake for about 30 minutes or until soft top part springs back when gently pushed down from center.
• Cool the 3 separate sponge cake part completely.

Custard Filling Recipe

• Mix egg yolk and sugar in a bowl. Add the Tapioca starch. 
• Heat the Full Cream milk without it boiling and add vanilla essence. 
• Add the heated milk to sugar and egg yolk and mix it together.
• Heat the mixture on the stove to thicken it. 
• Whip the cream until soft peaks form. Mix in with the custard.

Assemble the cake in layers with custard filling.

• Assemble the cake when both sponge cake and custard filling are cooled completely.
• Assemble the 3 sponge cake layers on top of each other with thick vanilla custard in the middle.
• Press marzipan on top of the cake and around the side until it covers the cake completely.

Decorate the cake using berries of your choice and cake decorations.

• You can create small marzipan cookies and decorate the top of the cake. Add berries and cream. You can also use your favourite nuts. You can use cachous gold pearls. You can use Bling pearls silver medleys. Let your imagination guide you. :)

Notes

Marzipan Cake Decoration Ideas. 

You can also make 3 different sized marzipan cakes and assemble them on top of each other to create castle effect. It is a princess cake after all.