LODGES LOVE TO COOK SCANDINAVIAN FOODS!
Members produce lefse for holidays & special events. (Sigrid Unsdet Lodge #32)
Daughters of Norway members work hard to share their knowledge of Norwegian food and cooking with others regularly at meetings, festivals, bake sales, schools, etc. Lodges ensure that members who desire to learn how to make something Nordic can do so. Many lodges sell their products at events they participate in (see each lodge for details). Although many of the recipes members make are traditional ones, some members are sharing new recipes they obtain while visiting Scandinavia and from the many Nordic recipe websites they visit.
We invite you to try some of our Nordic delights. Several lodges and one member, Astrid K. Scott (see left link Ekte Norsk Mat – Authentic Norwegian Cooking), produce and sell their own cookbooks, and many sell their foods at events (see local lodges for details). Another member, Kari Diehl, has a food website and blog (see left links) on Nordic food. Various versions of the out-of-print Kitchen Secrets of the Daughters of Norway are still in demand and available from used book stores online (various editions). Visit (or contact) a member lodge in your area to find out more.
OVERVIEW OF NORDIC COOKING
Typical old Norwegian meal of cured meats, breads and flatbrød with romegrøt
Nordic countries offer similar fare with various unique dishes special to the individual country. Some Scandinavian recipes have different names in each country, but are basically the same with some unique variations.
Today, Scandinavian countries are in the midst of reviving the use of local grown foods featured in their menus. However, old traditional foods are still enjoyed for special occasions and sometimes served with a new twist. Nordic top chefs are now winning international honors. Norway's Culinary Team won the Culinary Olympics in Germany in 2008, with Sweden placing second.
Nordic countries have always relied on the sea for much of their protein. Therefore, fish is used in many ways. Many of the animal proteins in Scandinavia were dried and cured to preserve them for use throughout their long winters during the past. Today there is a resurgence in using cured meats and a variety of cheeses as well as more use of native meats (lamb and wild game including fowl, reindeer, moose, etc). The climate affects the variety of vegetables grown. Root vegetables are easily grown in colder climates and thus have become popular. During summer months, berries are popular and used fresh, preserved, or frozen.
As with all recipes, tastes change over time. Thus, many original recipes (some included here) have been changed or are used less frequently in current times. Some of the Nordic dishes people in America have been made and loved for generations have gone out of favor in Norway. New Nordic dishes are always being invented. Exploring your heritage through cooking both modern and traditional dishes is a delicious adventure.
FIND RECIPES BY NAME
For those interested in just getting a list of our Nordic Recipes (with no photos so it will load faster on your computer) go to our Recipe List A-Z list.
RECIPE FOLDERS
These folders contain photos of each recipe offered. Thanks to all members who have sent in photos and recipes for these pages! For general questions on the recipes or other Nordic Recipes contact the webmaster.
WANT TO CONTRIBUTE RECIPES?
Additions to the Recipe Folder are always welcome. For submissions, advise where the recipe came from (source with page/publishing date/name of publiciation/etc.), person who created recipe, any additions/changes/notes to the recipe you might have made or would like to suggest, and a picture (high quality jpeg in native format). Send to webmaster.
