Jul i Norge

It's difficult to summarize last night's Jul i Norge event in just one word, but koselig comes closest. Between the rosemaling, the stabbur, the pine trees, the lights, and the amazing food, you couldn't get closer to a cozy Norwegian Christmas in Utah! Thank you to all who brought food to share or bid in the silent auction or just came out in support. Thanks also to Luke Stager for sharing his talent on the hardingfele (and sense of humor) with us. Most of all, thank you to Steve and Kristen Birkeland for opening their home and yard to us and for always being so generous with their time and talents.

We also wish to thank all those who donated in the silent auction: Your generosity helps us carry out our mission to preserve our Norwegian heritage and promote its culture. We look forward to sharing our ideas on the next 60 years of Sons of Norway in Utah and hearing from you on what is possible. Look for more details on our website in the coming weeks about Project 2/60!

For those of you were asking, here is Birkeland Catering's recipe for Rice Pudding (riskrem), courtesy of the Birkelands:

Rice Cream from the recipes of Leif Birkeland/Birkeland Catering (Steve’s Dad)

This recipe makes a big batch, serving around 45. Feel free to cut it in half. We heard someone talking about how many times you had to rinse the rice. I have never heard of that and don’t ever rinse the rice before cooking it.

2 C rice (about 1#)

4 Qts milk

1 T Salt

1 3/4 C Sugar Slivered Almonds + 1 peeled Almond for the Surprise

1 T Almond Extract

1 Qt Heavy Whipping Cream, Whipped

Bring the milk to a boil and then add the Rice, Sugar, Salt, and Slivered Almonds. Reduce heat and continue to cook on low for about 1 hour, stirring often to avoid sticking. It should be quite thick. When it is done cooking, add the Almond Extract and stir it in completely. Allow the rice mixture to cool COMPLETELY. Overnight is good. Whip the cream and fold it into the rice.

Raspberry Sauce

Thaw and cook approximately 32 oz of frozen raspberries adding a small amount of water, 2 1/2 C of sugar; 3 T Vanilla. Cook until berries have separated. Strain out the seeds. Add 3 T Cornstarch mixed with 4 T water. Add to hot mixture and continue to cook until thick. Cool. Serve over the rice cream—don’t forget to add the whole almond to one of the dishes. Whoever gets the almond gets a prize.

Luke Stager playing Jeg er så glad hver julekveld (I'm so glad on Christmas Eve) on the Hardanger Fiddle

Luke Stager playing O Jul Med Din Glede (O Christmas with Joy) on the Hardanger Fiddle