Sourdough Crêpes

(Sourdough crêpes with  real maple syrup, blueberries and red currants. Served with pastured pork sausage patties)

I love crêpes. I have never been a huge fan of pancakes, flapjacks or any other type of griddle cake. I think the reason for that being probably because most of the ones I had in restaurants growing up were probably made from a mix, and served with fake maple syrup.

(Image courtesy of ASKO Storhusholdning)

I started to really appreciate pancakes when I lived in Norway and enjoyed pannekake, a thin, crêpe-like pancake, served with butter and sugar mostly, and often jam. Sometimes with bacon on the side – which I liked to roll up in my pancake just to be weird. Where I lived in Trøndelag, you eat Norwegian pancakes rolled up. Although  I have also seen them served folded up like a crêpe as well. This was a revelation to me, because I found myself looking forward to pancakes in Norway.  I also enjoyed vaffler – Norwegian waffles, another breakfast item that I never liked in the US. But Norwegian waffles are delicious, light and chewy and served with brunost (a caramelized whey cheese) and jam, and a pot of strong coffee, black.

Image courtesy of Restaurant Leon

Now that I know more about cooking and ingredients, I know that European flours are very different from their American counterparts. For example, I learned from Julia Child’s Book, My Life in France, that French flour has a lot less gluten in it than US flour. So perhaps it was my gluten intolerance all along that kept me from enjoying American pancakes and waffles.

In the past year, as I have been baking with sourdough, I came across a delicious recipe for sourdough crêpes, that held my pannekake cravings at bay.

Sourdough Crepes. I was inspired to make these from another blog, Sarah’s Musings

 

I came across her blog post when I was looking for new things to do with my sourdough starter. With just two people in the house, I found myself struggling to use my starters every week. I have a whole wheat and a spelt starter. I usually make this recipe with my whole wheat starter, since I use my spelt starter more often.

 

Sourdough is a great way to start baking bread in a more healthful and traditional manner. Many people with gluten, or wheat intolerance (not Celiac’s), myself included, have found that it is easier to digest wheat products that are sourdough. We love serving these  sourdough crepes with butter, berries, Brunost (Norwegian whey cheese), maple syrup or berries in syrup with either nitrate free bacon or pasture raised sausage on the side. Enjoy!

 

INGREDIENTS:

 

1 cup sourdough starter

2 eggs

2 TBS melted butter

¼ tsp salt

1/4- ½ cup milk

extra butter for cooking

 

METHOD:

 

Preheat your 8” or 10” cast iron skillet on the lowest temperature. Mix all ingredients in a bowl. Once skillet is hot, add a tsp of butter to the pan and let it melt. Then add about 1/3 cup of batter to the pan. Tilt the pan in a circular motion to be sure the batter evenly covers the pan. Cook for about 2 minutes, and then carefully flip, cooking for about another 30 seconds. Repeat  – don’t forget to add more butter before each crepe. I usually heat my oven to 200F, and place each crepe once it is finished on a cookie sheet in the oven to keep them all warm until they are all cooked and we are ready to eat.

 

I guess now I will be playing around with recipes for gluten-free crepes and pannekake! If you want to follow my Gluten-free adventures more closely, and see what I am eating, that I don’t post about, be sure to follow The Leftover Queen fanpage on Facebook!

Recipe: Scottish Oat Cakes

oat-cakes_with-salmon-and-creme-fraiche

Scottish Oat Cakes with Smoked Salmon and Crème Fraîche

Weird Food Rule that Jenn lives by #1: Try to eat foods that humans have been eating for the past 200 years, at least, and try as best you can to eat “traditional” foods from your ancestral region of the world.

Weird Food Rules that Jenn lives by #2: Do this 80% of the time you eat.

Hey, it works for other animals, so why shouldn’t it work for us? We are animals after all. My small dogs do better eating dog food with animal products that they could easily catch in the wild – like fowl and poultry and their eggs (and as close to their natural state as possible). But, not so good on beef or venison. I know we can’t all be wild foragers, but it is good to keep this principle in mind when we choose our mainstay foods. I know I think I feel better when I do this as much as I can,  but I trust my dogs, because they don’t have the placebo effect.

Well it is no surprise to those of you who read my blog regularly that I am a huge fan of Mediterranean cuisine. I grew up in a primarily Southern Italian American family, eating lots of olive oil, garlic and tomato sauce. I love wine, olives, pita bread, hummus and cheese. In fact, quick meals are often comprised of many of these things. Antipasti, tapas and small plate eating is my favorite way to make a meal. These are all super healthy foods, that are a mainstay of my diet and will continue to be, because they are so darn good and good for you and well, super tasty. However, all my life, I have also had a strange love for other foods, from more colder climates. Things like salmon, brunost, wild game (especially those with antlers), lingonberries, blackberries, blueberries, seaweed, wild mushrooms, beets, turnips and sauerkraut. I find myself really CRAVING these foods. As well as other foods that can be found in both parts of the world like cheese, yogurt and other cultured dairy products.

oat-cakes_preparing

Preparing Dough for Oat Cakes

So it was interesting for me when I got the results of my DNA test to find out that I have 100% Northern European ancestry, with heavy British/Western Isles connections on all sides, and quite a lot of recent Scottish influx. So in my quest to fulfill more of my Weird Food Rule #1 combined with my quest to find a good cracker recipe, I decided to try making Scottish oat cakes. People of the Western and Northern Isles in Europe have been eating oats and porridge for quite a long time. Oatmeal is good for us, and so I thought this would be a good recipe to experiment with.

It really and truly is a great recipe. It covers all my requirements – significantly more oats than flour, no white flour, holds up well with a pre-soak of the oats and flour – and works really well with buttermilk as the pre-soaking agent.

Buttermilk is an amazing liquid, and extremely easy to make. It is what raw milk becomes when it sours, like yogurt sours (DISCLAIMER: DO NOT try this with pasteurized milk, it ROTS, as opposed to sours, due to the lack of beneficial bacteria and is not safe to drink). Buttermilk is a actually a probiotic food. Even those who are lactose intolerant can generally consume it, since the healthy bacteria makes it easier to digest. I have been making cultured buttermilk (by using store bought milk and a powdered culture) regularly for the past several months. Buttermilk uses are many: pancakes, biscuits, bread, cakes, muffins, and of course these oat cakes. It makes all of these baked goodies nice and tender and airy. I have even drunk buttermilk straight from the glass, on occasion in lieu of kefir and it works well in smoothies, too.

oat-cakes_with-cheddar_cheese

Scottish Oat Cakes with Cheddar Cheese and Brunost

These oatcakes are a great vehicle to serve with cheese – I like brunost, Roberto like cheddar. Also good with homemade crème fraîche and smoked salmon, even salami. Or you could try butter and jam or raw honey for a sweet treat! 🙂

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Soaked Buttermilk Biscuits with Brunost

Brunost-and-Jam

I have been playing with baking a lot lately. For a long time “carbs” and “grains” meant the same thing to me, in my mind. I don’t know why, but I blame the media and the “low carb craze”. So basically I have stopped listening to the media when it comes to my food choices and eat what feels the best to me, which has taken quite a bit of research and time. I recently took a DNA test, which I may talk about more on here (if you are facebook friends with me, I will be updating my results soon!), but the results showed that I had a low genetic probability to Celiac’s Disease, answering a question I have wondered about for nearly a decade.

However, just because I don’t have Celiac’s Disease doesn’t mean that wheat doesn’t affect me. For the past several months I have been soaking my flour in an acid, like whey, or homemade kefir or buttermilk for 24 hours before baking. I do this in order to break down the phytic acid that is in wheat, which makes wheat hard to digest for many people. I have found this to be very helpful with regard to the effects on my body that I usually attribute to wheat – like a “carb coma”. So recently I was looking through Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, to see what recipes they had for bread, and I found a recipe for Buttermilk Biscuits. I was very excited.

I was recently able to procure some Gjetost – a Norwegian brown cheese, commonly known as Brunost, which means “Brown Cheese”. It is generally a goat’s milk cheese (but there are cow, and mixed versions as well). Brunost is made by boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It is the most amazing cheese in the world. My favorite, and one that I ate several times a day when I lived in Norway. I used to love it on bread for breakfast and lunch, or on waffles, with a little raspberry jam for dessert. I thought these biscuits, slightly sweet, would be the perfect vehicle to eat this cheese, and I was right! They are also good with another Norwegian favorite (and one of mine) smoked salmon.

I really love the dough – it smells amazing and is a dream to work with. I have made these biscuits twice in the past week, and the second time, they were even better. I used the Parmigiano Reggiano Butter I talked about in my last post and it made so much difference. I also made sure the dough was thick enough when rolled out, and used a larger glass to cut them out – which made the resulting biscuits much more tender.

They are simple to make and delicious. Your house will smell like a bakery all day. I happened to have people come over in the evening both of the days that I baked them, and they both asked what I had been baking. So yeah, they are amazing. Try them today – and if you can find some brunost, slice some very thinly on top, using a cheese slicer and place a dollop of jam on top, and you will be in heaven.
I promise.

buttermilk-biscuits

Buttermilk Biscuits
from Nourishing Traditions by Sally Fallon

Makes about 1 dozen

INGREDIENTS:

1 cup of unbleached white flour
2 cups of spelt, kamut, or whole wheat flour
1 cup buttermilk
4 TBS melted butter
1 ½ tsp sea salt
2 tsp baking soda
unbleached white flour

METHOD:

Mix flour with buttermilk and mix to form a thick dough. Cover and leave in a warm place (countertop) for 12 to 24 hours. Place in a food processor with the other ingredients, and process several minutes to knead. Remove dough to a well-floured pastry cloth or board and sprinkle with unbleached white flour to prevent sticking. Roll dough out to ¾ inch thickness. Cut biscuits with a glass and place on buttered baking sheet. Bake at 350 degrees for about 40 minutes (my biscuits baked in about 15-20 minutes, so keep an eye on them!)

Æbleskiver : Danish Pancakes

aebleskiver_1

(My first attempts—deformed æbleskiver…)

Have you had Æbleskiver (pronounced EB-el-sku-wyr)? They are yummy and delicious, cute and round Danish Pancakes that can be eaten with syrup, like pancakes, or filled with anything from fruit to cream, or even Nutella! I imagine some savory combinations too – like apples and cheddar, perhaps?

I heard about them several years ago, but saw them being cooked for the first time in San Francisco, this past November, at the Foodbuzz Food Bloggers Festival. That is where I met Chad Gillard, co-owner of Aunt Else’s Æbleskiver. He was there in the afternoon’s tasting pavilion as part of the Foodzie crew, demonstrating how to make æbleskiver using Aunt Else’s Æbleskiver Mix which is made with organic, Minnesota grown wheat & organic buttermilk from Wisconsin and using Aunt Else’s high quality, locally made 9-hole cast iron æbleskiver pan. I was really intrigued and got in touch with Chad after the festival to see if he wanted to do a giveaway on Foodieblogroll.com, so we could start an Æbleskiver Revolution in the Food Blogging world! So that is how I came to be a lucky recipient of an æbleskiver pan and Aunt Else’s mix at no charge for hosting the giveaway.

I decided that my maiden attempt to make æbleskiver would be over Thanksgiving, while my family was visiting. I wanted everyone to have a chance to taste these little darlings, and I was excited to offer something unique for breakfast. I had prepared the cast iron pan the night before so it was all set. When it was time, I used coconut oil to prepare the pan for cooking. Making the mix was easy – just add eggs and water and you are ready to go! Just like pancakes, the first few batches didn’t really look as round and cute as Chad’s did at the festival – but then again, I comforted myself in that knowledge that he is a professional! I was about to get discouraged, but then the batches started coming out great! It is fun to make æbleskiver, after you pour the batter in, you turn them several quarter turns using a metal implement that comes with the kit. Back in the day, the Danes would use a knitting needle – but I suppose you could also use a chopstick!

I decided to make a simple version – just plain and sprinkled with powdered sugar! Powdered sugar makes everything look pretty – even my deformed æbleskiver! I served them with maple syrup for dipping.

aebleskiver_2

(Practice makes perfect….)

I really love Aunt Else’s stuff, especially the fact that they are a small company making their product locally, and using local and organic ingredients in their mix. That is something I feel really good about supporting. For your chance to win your own Æbleskiver Kit, check out Aunt Else’s Contest Page on The Foodie Blogroll. Mange tak, Chad and Aunt Else’s!

Norwegian Inspired Winter Solstice Dinner!

Kjøttkaker med Brunsaus

Kjøttkaker med Brunsaus

I know I said I was taking a break – but here is one more post for the year!

Monday marked the holiday of Winter Solstice or Yule as it was known to the Germanic peoples in pre-Christian times. The word Yule or Jul is still used in Nordic countries to describe the Holiday or Christmas season – which also coincides with the 12 Days of Christmas. Yuletide is a melding of the secular and religious celebrations of the season. Originally Yule was a Solstice celebration of the coming of the sun after the longest night and has been celebrated for likely as long as humans have been around to live through the longest night of the year and rejoice the longer days ahead.

I enjoy celebrating the Solstices and Equinoxes throughout the year. It helps me stay connected to the natural world and appreciate the natural cycles that could have meant life and death to our early ancestors if they were unprepared. In turn, these celebrations help me think about being more prepared in my own life by canning and preserving foods and enjoying a more seasonal bounty. Winter Solstice is a time to celebrate the bright and joyous times in our lives and give thanks for days filled with more light and less harsh times.

I get very inspired to cook Norwegian foods this time of year. When I lived in Norway I really enjoyed all the special foods that were served and enjoyed during the Christmas season. Of course in my family we have own own traditional foods that we enjoy during this season too. So when I came back to the US, I decided that I would celebrate the Winter Solstice by feasting on Nordic cuisine, that way I could enjoy all of the food traditions that I love this time of year. Usually I make Gløgg and Rommegrøt however, I already made versions of them this year for my birthday party that you can read about on a guest post I contributed to Outside Oslo . So I wanted to make something different.

Pinnekjøtt is a dish that was served during the Christmas I lived in Norway. It is a preserved and roasted mutton rib dish. The mutton is generally cured in brine or sea salt and served on Christmas eve with boiled potatoes and Akvavit or Akevitt – a distilled potato or grain liquor that is typically flavored with caraway seeds. Pinnekjøtt means “stick meat” in Norwegian because traditionally a layer of twigs from a birch tree is placed in the bottom of the saucepan instead of a metal steamer.

Since I have no access to Pinnekjøtt, and did not plan for making it, I decided to make some Norwegian spiced meatballs – or Kjøttkaker med Brunsaus – meat-cakes with brown sauce for our Solstice dinner. Kjøttkaker are very common in Norway and every family has their own “in house” version. I made the gravy using turkey stock from our Thanksgiving bird, although a gravy made from beef is traditional. I also served it with roasted potatoes and carrots (why have boiled if you can have roasted? Even if it is not the traditional Norwegian way) and sauerkraut.

Yule-Dinner_on-table

This is a quick but festive meal – and I enjoyed every bite, reliving many wonderful times spent in Norway.

yule-cookies2009_collage

For dessert we had Yule log cookies. The cookies are fragrant with rum and nutmeg, and the perfect crunchiness, while the icing made with brown butter is truly heavenly. We decorated them with some toasted coconut and cocoa powder to make them look more like logs. (Recipes under the cut)…

ms_snuggings_baby-p_and-master-peppin

Speaking of cookies, don’t forget to make some treats for the furry creatures in your life. We just made some for Pepino and Cipollina today! For some healthy ones, try these Holiday Cookies for Pets .

Happy Solstice and Happy Holidays to everyone! Thanks for reading this blog! Wishing everyone health, happiness and love this New Year!

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Norwegian Holiday Fare: Trondheim Soup and The Bishop

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

Farmers Market Exchange with The Transplanted Baker!

norway-exchange

My blogging buddy, Siri from Transplanted Baker hosted an exchange program a few months back. The purpose was to share your regional farmers market finds with someone from a different part of the country, or the world!

As any reader of my blog knows, I am a HUGE fan and customer of my local farmer’s market on Anastasia Island, here in Saint Augustine, Florida. But I also love reading about other bloggers’ farmers markets on blogs throughout the world! I think that farmers markets offer such a unique variety of products that you can’t even find in your local grocery store – made by local people, using local ingredients. You can learn a lot about a place from what is grown and produced there, and farmers markets are a great way to find out more about any area!

My exchange buddy was none other that Siri herself! This excited me greatly because I used to live in Norway and I always love getting goodies from Norway that remind me of my time there.

Sometime last week a lovely package with international stamps arrived at my doorstep (I now have a doorstep since moving from the condo!!). Inside was a cute purple box with green tissue paper – and inside were lots of lovely treats!

I got 2 different chocolate bars from Freia – the biggest chocolate company in Norway. Their slogan is “Et lite stykke Norge“, which translates to “A little bit of Norway”. The first variety, and most famous, in the cheery yellow wrapper, is Melkesjokolade, or milk chocolate, and the one in the blue wrapper is Firkløver, a milk chocolate bar with chopped hazelnuts! I can’t wait to eat these!

The next two things in the box that I recognized were two packages – Bergensk Fiskesuppe, Bergen Fish Soup and Raspeballer, or Potetball which are Norwegian potato balls. The soup I have never had before, because Bergen is on the west coast of Norway and I lived in the central part of Norway. However, anyone who knows anything about Norwegian food, knows about fish stews and soups. Generally creamy concoctions with a variety of seafood. YUM. Siri suggests that I cook it with some shrimp or mussels. Local Florida shrimp, here I come!

The Raspeballer are sometimes served with a piece of smoked meat in the inside. But they are often served just as balls of potatoes, sometimes fried, sometimes simmered in broth – all ways delicious! Norwegian comfort food at its best!

Then there were a few products that I did not know about. These were made by local producers close to Siri’s hometown of Førde. The first is Borgny’s Rose Gele, which is rose jam. I am very much looking forward to trying this, as I have never had a chance to try it in the past…anyone have good suggestions for what to eat it on?

Next was another product from the same herb farm that made the rose jam, and it is a mix of beautiful dried herbs – Applemint, Bee Balm and a few others I wasn’t able to translate – Siri, can you help me out with “Temyn” and Ryllik?

Anyway, the mixture smelled so good when I opened the bag that I actually just ate some straight from the bag! But I am pretty sure it is meant to be brewed into tea!

Siri also sent me a few post cards – one of the town of Førde where you can actually see her house! 🙂 and also of a painting of birch trees (how did she know those were my favorite!) by a very well known painter from Sunnfjord named Nikolai Astrup (1880- 1928). The trees are from his small farm that overlooks a lake. He kept this farm as a way to create traditional and picturesque fodder for his paintings. The farm is now run by a historical society that uses it as a museum to display his work.

Anyway, I really want to thank Siri for all of these thoughtful gifts and would love to exchange again with you in the future! Thanks for putting this together! 🙂

Recipe: Skoleboller or Norwegian Cardamom and Custard Buns

skoleboller_putting-more-honey

As many readers of my blog know, I lived in Norway for a time. I don’t read many blogs where Norwegian culinary achievements are discussed, but I think that is kind of sad, because Norwegian food is very good, and quite varied. There is of course a lot of seafood and a meal wouldn’t be a meal without potatoes. But there are also a lot of lovely fresh tasting meals, and I usually cook up something with Scandinavian flair for Midsummer.

Of course, one of the shining glories of Norwegian fare are the baked goods.

Skoleboller is one of those pastries that you can get at any bakery in Norway – even the grocery store, convenience stores, train and ferry kiosks and of course coffee shops. The name literally means “School Buns” and are a very popular snack for school children, but because of its portability you often take them cross country skiing or on hikes. Sometimes you will just enjoy them with coffee. I ate them a lot when I lived in Norway because I am a huge sucker for custard and coconut, which are the flavors that go into these buns. Oh yeah, and cardamom, which is one of my all time favorite spices – and cardamom is a favorite spice among Norwegian baked goods. Basically Skoleboller are cardamom infused sweet buns (sort of like a Danish, but not exactly) and filled with vanilla custard, topped with coconut and a confectioner’s sugar glaze.

Despite the fact that I enjoyed Skoleboller very often when I lived in Norway, 15 years later, I had almost forgotten about them, that is until I came across the blog Transplanted Baker. *note* Unfortunately, since I wrote this post, Siri’s blog was mistakenly removed from the net 🙁 She is currently working on a new site that will be up soon!

Now Transplanted Baker is written by Siri who is a native of Minnesota, but lives in Norway with her Norwegian husband and children who cooks up Norwegian favorites as well as developing some of her own original baked goods. This is an awesome blog and I love reading it because it makes me very nostalgic, even though she lives in a different part of Norway than I did, and here are two official forms of written Norwegian…and writes in Nynorsk on her blog, a different official written language than the one I learned when I lived there.

skoleboller_batter-dough

So onto the Skoleboller. I decided to take a Saturday and make these buns. There are several steps, but please do not let that discourage you – they are all fairly easy to accomplish and believe me, these buns are well worth it. I made the dough for the buns first and while it was rising I made the custard.

skoleboller_eggs-for-custard

Here is a note on the custard. I am kind of an egg freak – I eat a lot of eggs, and because of this it is important to me that they are of good quality. This means that the hens live a life a hen should live. I am not going to get into it more than that, but the quality of these eggs are clear. I mean look at the color of the yolks here, beautiful, sunny, deep yellow – and the taste is far superior to your run of the mill (quite literally) eggs. So if you are going to make a dish where the cornerstone is eggs, you might as well use the best available to make your dish all the better tasting.

Anyway, back to Skoleboller. Siri had good advice, she said you can make 12 regular sized Skoleboller or 24 smaller, weight watchers sized buns. So I decided to make the latter. I followed her recipe exactly, except that I embellished a little.

skoleboller_putting-honey-on-top

Instead of using a confectioner’s sugar glaze, I decided to use some of the creamed honeys that I had from Honey Ridge Farms.

skoleboller_putting-jam-on-top

I also added some nutella (as well as the custard) to a few, and on some I placed a fresh blackberry in the center before popping them in the oven to bake. All varieties turned out really good and by making 24, I had enough to eat, freeze and give out. So I would suggest making them that way – plus less guilt! 🙂
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