Viking Magazine - Nov/Dec 2023 - 18

the day away
There's no better way to pass these winter days than in a toasty kitchen.
Pay an ode to your Norwegian roots this Romjul by testing out some
traditional Scandinavian recipes. Both sweet and spicy, sirupsnipper
are a festive, diamond-shaped cookie popular in Norway around
Christmastime. Reminiscent of gingerbread, the heavenly-smelling
treat brings all the best fl avors of the holiday season together.
Another traditional wintertime delight, gløgg is a piping-hot spiced
wine (can be made non-alcoholic) that makes the perfect lazy-night-in
sipper. The secret to preparing a great cup of gløgg is time (luckily,
it's Romjul), as it is best to let the mixture stand for at least 12 hours
before enjoying. Perfect your Nordic culinary skills with the two recipes
below-your family and friends will certainly thank you for it.
Sirupsnipper
9 Tbsp. cream
1⁄2 cup + 21⁄2 Tbsp. syrup
(to substitute for Norwegian
golden/lys syrup, blend two parts
light corn syrup and one part
molasses, or 31⁄2 Tbsp. molasses
+ 7 Tbsp. corn syrup)
1⁄2 cup + 21⁄2 Tbsp. sugar
7 Tbsp. butter
2 cups fl our
1⁄4 tsp. pepper
1⁄4 tsp. ginger
1⁄4 tsp. anise
1⁄4 tsp. cinnamon
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
Almonds, blanched,
for decorating
1. Boil cream, syrup and sugar
together. Stir in butter and let
mixture cool until lukewarm.
2. Combine fl our, pepper, ginger,
anise, cinnamon, baking powder
and baking soda. Whisk
together the dry ingredients.
3. Sift in dry ingredients and
knead the dough to mix
thoroughly. Chill overnight.
4. Roll dough out as thin as
possible and cut diagonal lines
to make diamond shapes.
5. Lay sirupsnipper on a greased
baking sheet. Place half a
blanched almond on each
cookie. For a shiny fi nish, brush
cookies with egg white. Bake at
350°F for 5 minutes.
Gløgg
Serves 20-25
2 quarts dry red wine
(about 2 standard
750 mL bottles)
2 quarts muscatel (or muscato)
1 pint sweet vermouth
2 Tbsp. Angostura bitters
2 cups raisins
Peelings of 1 orange
12 whole cardamom pods,
bruised in a mortar with a
pestle or by covering with a
towel and crushing with a
rolling pin
10 whole cloves
1 piece fresh ginger
(about 2 inches)
1 stick cinnamon
11⁄2 cups aquavit (preferably Linie)
11⁄2 cups sugar
2 cups whole almonds, blanched
and peeled
1. In a 6- to 8-quart enameled or
stainless-steel pot, mix together
the dry red wine, muscatel,
sweet vermouth, bitters, raisins,
orange peel and the slightly
crushed cardamom pods, whole
cloves, ginger and cinnamon.
Cover and let the mixture stand
at least 12 hours, so the fl avors
develop and mingle.
2. Shortly before serving, add the
aquavit and sugar. Stir well
and bring it to a full boil over
high heat.
3. Remove at once from the heat,
stir in the almonds and serve
the hot gløgg in mugs. In Sweden,
a small spoon is placed in each
mug to scoop up the almonds
and raisins.
18
Nov/Dec 2023
sonsofnorway.com
ILLUSTRATION ADOBE/NIGHTCREATIVITY PHOTO ADOBE/KATY-MITS
http://www.sonsofnorway.com
Viking Magazine - Nov/Dec 2023

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