Food for Christmas and the New Year in Norway today

 

Many Norwegian-Americans have food traditions regarding Christmas and the New Year. In Norway there have been changes in what is served. Pinnekjøtt, salted and dried lamb ribs was more or less unknown in Eastern Norway and a favorite  on the West Coast including the most westernly parts of Agder County. 

In Kristiansand, many chose fresh cod for dinner on Christmas Eve. Some families retain this custom but unfortunately cod has almost disappeared from local waters in South Eastern Norway and become very expensive. Fresh cod from the Barents sea is well managed and available

Lutefisk was served in my family for many years, not that popular with all children! Today the most served dish on  Christmas  Eve is ribbe i.e. roasted pork belly on the rib. Most critical in that case is getting the crackling completely puffed up and crisp. Lutefisk seems to have become something of a cultural icon in some parts of the Norwegian-American community, served at church dinners and even in the summertime! Here in Norway now it has mostly served in restaurant in the period before Christmas attended by colleagues from the same company as a corporate Christmas party (julebord).

Alternatives to the traditional do exist and Turkey is served on Christmas day and New Years Eve by many. See my post about Turkey in Norwegian . Thanksgiving is not too far away so for Americans who want to read my post can be easily translated from Norwegian to English if you use Google translate.

One coldcut that is very common for Christmas is Sylte, a spicy type of headcheese. My recipe can be found on this blog and likewise translated for those that do not read Norwegian. In other parts of Norway lammerull  which is made of lamb is the tradition. Mostly homemade;  I have not attempted it but purchased from for example Aron mat i Tromsø or from one of the few local butchers Frivoll in my region.

Homemade cookies are very much linked to Christmas celebration i Norway. Traditionally the good housewife was supposed to make seven varieties. Nowadays many in younger families cookies are purchased from a local store or bakery. The best artisanal cookies from bakeries are quite expensive som it really is cheaper themself at home. I do not claim to be a great baker but always make a few varieties especially krumkaker,  which I feel is the very best of the traditional cookies. The recipe I use is directly from the Norwegian food portal Matprat. One needs a special griddle nowadays most are electric but traditional ones in cast iron often result in thinner more delicate krumkaker.  I do have a traditional cast iron griddle, but i is quite messy and laborious to use.

Foto: Meny

Families with young children often make a decorated cottage out of the dough that is used for pepperkaker,  spicy thin cookies that are common in many countries. Kits that make this easier are readily available in the time before Christmas which nowadays starts in late October!

There are several books on available describing Norwegian recipes and traditions for Christmas. I have not read any but a search on Anazon reveals several that seem relevant

Its a bit early to wish everyone a joyful and merry Christmas but one can started planning already!