Recipes from the Chefs of the Gjenvick-Gjønvik Family
The Gjenvick-Gjønvik Family has a great love for food and has a number of Chefs in the extended family. Master Chef Svein Magnus GJØNVIK of Trondheim, Norway and Chef Johann GJENVICK of Minneapolis bring you these delightful, tasty culinary dishes from Scandinavia. The Danish Kringle in the photograph above was prepared by Larry GJENVICK.
- Cardamom Bread
Cardamom bread is a delicious sweet taasting cardamom-spiced bread made in a braided style in an oblong pan. Scandinavians often serve cardamom bread with coffee.
- Danish Kringle (Dansk Smørekringle)
This old Danish pastry is legendary. It symbolizes the "rygge" which means "comfortable and good" life. There is a secret to Kringle baking: the dough is made with the butter rolled in -- not mixed or blended with a fork or pastry blender.
- Danish Open-Faced Anchovy Sandwiches
The Danish Open-Faced Anchovy Sandwiches have been served every Christmas for as long as I can remember (1950s). The sandwich was the favorite of my Grandfather who emigrated from Trondheim, Norway in 1913 to the United States. The sandwiches are easy to make and taste great for those who love the taste of Anchovies.
- Klubb (Potato Dumplings)
Recipe for a good, old fashioned Norwegian dish
- Kringla (Spritz Cookie)
The Kringla or Spritz Cookie is a family favorite at Christmas. These delicious cookies are easy to make. They are similar in taste to the popular Danish Butter Cookie, so these cookies often disappear quickly.
- Krumkaka Recipe (aka Krumkakka or Krumkake) Norwegian Cookie
Krumkaka is a Norwegian delicate but very delicious cookie that is made using batter and a Krumkake Iron. They are made similar to waffles by pouring a tablespoon of batter for each Krumkaka in a krumkake Iron, heating for approximately 30 seconds and quickly removing the flat krumkaka and rolling them using the special funnel shaped molding tools. Once they cool, they keep their shape but are very delicate. Our family makes 1 1/2 batches and when finished keep them in metal cans until ready to eat.
- Norwegian Fattigmann Cookie
Fattigmann or Fattigmand Cookies are a tasty treat, often made during the holiday season. Like the Rosettes, these delicious Norwegian cookies are deep fried so if your making Rosettes, keep the oil and make some Fattigmann using the same oil.
- Norwegian Lefse
Growing up in Minneapolis, lefse was quite common, especially around the holiday season. Many Scandinavians and Scandinavian-Americans purchased lefse at the local grocery store, but our tradition was to make lefse at home.
- Norwegian-American Easy Chili Recipe
Want a tasty and easy to make recipe for homemade chili? This variation created by Chef Paul uses easily obtained ingredients suitable for the Nordic-American palate.
- Riskrem with Raspberry Sauce
Prepare a traditional Norwegian desert with this recipe for Riskrem with Raspberry Sauce from the Gjenvick-Gjønvik Archives
Rosettes are very delicate but incredibly delicious Norwegian (or Swedish) cookies that have been a treat for many generations. Typically made only during the holidays as they are quite time consuming to make. The original recipe called for deep frying in lard, but we recommend Extra Virgin Olive Oil as an acceptable and more healthy substitution.
- Rømmegrøt (Sweet Cream Porridge)
Learn to make this delicious tradittional Norwegian holdiay recipe for RØMMEGRØT (Sweet Cream Porridge) from the Gjenvick-Gjønvik Archives.
- Swedish Dairy Bake Recipe
Swedish Dairy Bake Recipe from the Gjenvick-Gjønvik Archives that features hash-brown potatoes, chicken and broccoli to make a tasty Entrée.
- Swedish Meatballs ( Köttbullar )
This delightful entree from Sweden has become one of America's favorite dishes. Experience the taste of the Old World in this authentic Swedish Meatball recipe. Traditionally served on Christmas Eve, these meatballs are so good, you'll want to fix it year round.
With these brief explanations, The Culinary Handbook is placed before the catering fraternity, with the hope that it will be deemed worthy of its title..
- Simmering versus Boiling
- Oven Roasting
- Dry Frying
- Fats For Frying
- Twice Cooking
- Chafing Dish Cookery