Recipes from a Scandinavian-American Family
The Gjenvick-Gjønvik Family has a great love for food and has many Chefs in the extended family. Among them are Master Chef Svein Magnus GJØNVIK of Trondheim, Norway and Chef Johann GJENVICK of Milwaukee. We bring you these delightful, tasty culinary dishes from Scandinavia, developed from recipes handed down from generation to generation. Cousin of Master Chef Svein Magnus GJØNVIK, Larry GJENVICK of Milwaukee prepared the Danish Kringle in the photograph above.
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.
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.
My efforts are not always perfect, but its Scandinavian “soul food” that is always so special and satisfying. Here is my version of Danish Kringle. Try it and enjoy!
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.
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.
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 / Krumkakka / Krumkake Recipe 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.
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.
Prepare a traditional Norwegian desert with this recipe for Riskrem with Raspberry Sauce from the Gjenvick-Gjønvik Archives
Learn to make this delicious tradittional Norwegian holdiay recipe for RØMMEGRØT (Sweet Cream Porridge) 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.
Swedish Dairy Bake Recipe from the Gjenvick-Gjønvik Archives that features hash-brown potatoes, chicken and broccoli to make a tasty Entrée.
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.
This recipe, using potato flour, makes a very tender sponge cake. Baked in a charlotte russe pan, the center may be removed to leave a hollow shell.
It seems inconsistent at first thought that those who reside in the cooler sections of the country do not indulge to any great extent in the warming influences induced by partaking of that Mexican delicacy Chili Con Carne.