Our 11th yule calendar entry is another yule recipe! Miss Lina has sent us two recipes to drool on. Them are two Norwegian desserts that go well together! The last one is some sort of a biscuit too. So better bake them in a safe distance from Miss Lina, biscuits seem to vanish mysteriously when she's around.
Multekrem and krumkaker!
So
yer have devoured yer yule meal and feel like a sweet pudding
afterwards? Few things are as grand as multekrem and krumkaker!
Multekrem/Cloudberry cream
One of the more popular yule afters in Norway is multekrem,
or cloudberry cream. This is remarkably simple to make, if you have
cloudberries. Then you just add some sugar to yer cloudberries, whip up
some cream and mix together. Or yer could use cloudberry jam and fold it
into whipped cream. Simple!
Sadly,
unless yer in the Nordic countries, these lovely berries are hard to
come by... Which is a shame, because they are proper grand. Golden, soft
and juicy sweet, slightly tart, and very very popular. They mostly grow
wild near marshland, and if yer find a good spot to pick them, you
absolutely must keep it a secret. Else, someone else could come by and
pick yer berries next year.
If
you don't have cloudberries? Fear not, yer can use other berries too:
Raspberries and blackberries in particular. Sweeten them, mix them with
whipped cream and enjoy!
Basic recipe for cloudberry cream:
3 dl double cream/heavy cream
2 tablespoons sugar
3 dl sweetened cloudberries
Whip the cream with sugar until fluffy and nice. Gently fold in the sweetened cloudberries.
Here's a video showing how it is done (in Norwegian, but the steps should be self-explanatory):
Krumkaker/curved cakes
Krumkake,
or curved cake, is a thin Norwegian waffle biscuit (or cookie, for
culinary term-challenged folks across the big pond...). They're similar
to Italian pizelles or any other thin waffle/ice cream waffle cone, but
of course much tastier than all them others *nods firmly*
Krumkaker
are baked in griddle irons with special decorative patterns. Once they
are removed from the iron, they are rolled up into cone shapes and left
to cool. Yer can eat them on their own or serve them along with
multekrem (or even fill the cones with multekrem). The combination of
the thin, crisp waffle and the soft sweet berry cream is just heavenly.
If
you don't have a krumkake iron, there are still ways to make them. If
yer have a pizelle iron, use that. Yer could also fry them in a pan
(with butter), pressing the batter thin with a flat lid or the bottom of
a smaller pan. Just remember, don't use too much batter (really, not
too much. Try a topped teaspoon first to see if yer able to make that
thin enough).
4 eggs
250 g sugar
250 g butter, melted
250 g flour (fine wheat)
1/2 teaspoon ground cardamom (optional)
Melt the butter over medium heat and set aside to cool for a little while.
Beat the eggs and sugar together until smooth and fluffy. Stir in butter, flour and cardamom. Leave batter for 15 minutes.
Heat
your iron and grease it with butter. Add a large teaspoon of batter and
fry until golden brown (in proper irons this might not take more than a
minute). Be prepared to experiment a bit with (and sample) the first
couple.
Remove the
very hot cake from the iron (use a knife to lift it off the iron, or use
a pair of cooking tweezers) and fold it into the shape you'd like. Use a
special krumkake pin to form a cone, roll it around a regular pin to
make a tube, or hang it over a cup to make a crispy container.
Once cooled, store in an airtight box.
Making of-video here too:
* Images from https://www.matprat.no
How attractive--thank you! I always enjoyed mention of cloudberries in a book--such an ethereal name.
ReplyDeleteThey are lovely! In Finnish we have many names for this berry, even for the different stages of ripeness. They are very popular and sought-after, so if someone knows a good cloudberry spot, they will do their best to keep it secret. I have some in my freezer from last summer, so might try this recipe on yule!
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