Norway?  Why would we choose Norway for our March theme? What do Norwegian’s eat.....salt cod jerky & reindeer burgers? 

Well, here at NIBBLERS, we really admire Scandinavian creativity in using what’s best to find & grow in Europe’s far north. We had a blast bringing traditional Danish smørrebrød & æbleskiver to Pleasant Hill a couple winters ago. And our guests sure enjoyed our innovative take on Swedish cuisine last year, with our housemade gravlax, stuffed cabbage & the classic split pea soup. So we decided now is the perfect time for another Scandinavian theme, especially as our local Little Scandia’s end is looming near, with both Neldam’s Danish Bakery & the Nordic House looking for new homes. Like other Scandinavian cultures, Norway depends greatly on it’s extensive coastline, with salmon(laks), cod(often salted), herring, mussels & oysters among the most sought-after seafood. Like  neighboring Sweden, the far north of the country is frozen tundra, which supports great numbers of wild game as well as berries(like the unique and impossible to domesticate cloudberry & the Scandian favorite lingonberry) & wild mushrooms. Hardy winter greens & root vegetables are appreciated for their ability to last through brutal winter weather. Potatoes are especially loved for their versatility, and new crops are highly anticipated events. They also contribute to the popular lefse, a thin flexible flatbread made from a potato dough used to roll up sweet & savory fillings. Other breads are made from hearty winter wheat & especially rye, often containing whole grains & seeds.  Pancakes & waffles can be eaten as a meal, snack or dessert, and vanilla infused butter  pastries are popular. Multitudinous sausage & cured meat specialties are eaten, notably the unusual pork or lamb rullepølse. Seafood is also often cured or fermented, with pickled herring and gravlax(salt & sugar cured salmon with fennel) being the standouts.  Dairy products are popular, with sour cream & egg based sauces common favorites. Cheeses are also of great importance to the Norwegian diet, with Jarlsberg(a Emmental-style semi-firm cow’s milk cheese) and the unique caramelized whey brunnöst types (gjetöst, mysöst, Gudbrandsdalsöst) being the most common.  Dill, fennel, caraway, ginger, cardamom & juniper are the favorite seasoning accents, with a caraway infused spirit, Akavit, being the national drink. Scandinavian universals, such as meatballs(here with a rich brown mushroom gravy) and pickled vegetables remain a classic part of the culinary landscape. And of course, Daniel gets to make his lemon-cure smoked salmon & liver paté.

Nordic cuisine in Pleasant Hill. Eat here. Save the airfare.