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RØDGRØT (Red Pudding)

From Andi Bidwell                                                  Print Version

Serves 6. This is wonderful to serve with Christmas cookies!

Andi says, “I got this recipe from the mother of a good friend. Their family is Norwegian and they have been enjoying this wonderful dessert at Christmastime for many years.’

‘It is stored in the refrigerator and served cold as a pudding. You pour (it usually doesn't get quite as thick as a pudding) it into individual bowls and then sprinkle a few shaved almonds on top. Then pass a pitcher of whipping cream so that your guests can pour as much as they want to over the top. The result is an intensely flavored bright-red raspberry treat with a little crunch from the nuts that is made just a little richer with the cream.

  • 2 (10-oz) packages frozen raspberries in syrup, thawed
  • 1 T. sugar
  • 2 T. arrowroot
  • ¼ cup cold water
  • Sliced almonds
  • Whipping cream

  1. Put raspberries in blender container; blend. Remove seeds by pouring mass through a sieve into a 2-quart saucepan. (There should be about 2 1/3 cups raspberry puree.) Stir in sugar. Bring to a boil.
  2. In small bowl, combine arrowroot and water. Pour into boiling raspberry mixture, stirring constantly. Cook and stir until mixture thickens and becomes translucent.
  3. Pour into bowl; cover surface with plastic wrap. Cool in refrigerator for a couple of hours.
  4. To serve, spoon into 6 dessert bowls. Sprinkle almonds over top. Serve with cream to pour over top.

Christmas Recipes    
By Sharon Gilsrud                                                  Print Version

Rosettes

  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1 tsp salt
  • 3 Tbsp sugar
  1. Mix together slightly with electric mixer.
  2. Refrigerate for 30 minutes.
  3. Fry in Crisco shortening at 350 degrees until golden brown. (I use Crisco for this, as it works the best)
  4. Dip into regular sugar.

Holiday Punch

  • 1/5 Southern Comfort
  • 4 oz of Jamaican rum
  • 8 oz. pineapple juice
  • 4 oz. lemon juice
  • 1 cup grapefruit juice
  • 2 quarts Champagne or sparkling water
  1. Mix ingredients in non-reactive bowl (glass or ceramic).
  2. Right before serving, add the 2 quarts Champagne or sparkling water.
  3. Serve in a punch bowl, with an ice ring made of either champagne or sparkling water.

Krumkaka

  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1 2/3 cup flour
  1. Beat eggs well (2 minutes).
  2. Add sugar, salt, and vanilla, and beat l more min.
  3. In a separate bowl, beat whipping cream until light and fluffy, but not stiff.
  4. Fold whipped cream into egg mixture, then gradually fold in the flour.
  5. Let batter stand at room temperature for 30 minutes.
  6. Bake on a preheated krumkaka iron.

Sauerkraut Balls

  • 1 medium onion, minced
  • 1/4 cup butter
  • 1 tablespoon chopped parsley
  • 1 clove garlic, crushed
  • 1 1/3 cup ground ham
  • 1/2 cup beef broth
  • 1/2 cup flour
  • 1# can sauerkraut (well-drained and ground in a food chopper or blender)
  • 1 egg, beaten
  • 1/4 cup milk
  • 2 cups bread crumbs
  1. Brown onions in butter, add garlic.
  2. Mix browned onions and garlic well into ham.
  3. Blend broth with 1/4 cup flour, stir until smooth.
  4. Add sauerkraut and broth to ham-onion-garlic mixture and mix well.
  5. Cook on stove-top until almost dry.
  6. Form into balls and roll in bread crumbs.
    (Tip: The balls may be frozen at this stage, but be sure to thaw completely before frying.)
  7. Deep-fat fry at 350 degrees until golden brown.
  8. Drain on paper and serve.