"Florida"" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an ""omelette à la norvégienne"" or ""Norwegian omelette"", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a"
"""wienerbrød"", literal translation: ""Viennese bread"") share the table with a variety of home made cakes, waffles and biscuits. Cardamom is a common flavoring. Another Norwegian cake is Krumkake, a paper-thin rolled cake filled with whipped cream. (Krumkake means 'Curved Cake' or 'Crooked Cake'). Baked meringues are known as ""pikekyss"", literally translated as ""girl's kiss"". During Christmas (jul), the traditional Norwegian Holiday season, many different dessert dishes are served including Julekake, a heavily spiced leavened loaf often coated with sugar and cinnamon, and Multekrem (whipped cream with cloudberries). Bread is an important staple of the Norwegian diet. Breads containing a large"
"whipped cream (often multekrem) or other fillings. These cookies are popular not only in Norway but also among Norwegian immigrant descendants in New England and the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other Swedish Sweets including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner of ribs or pinnekjøtt. In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone. Krumkake Krumkake (, meaning ""bent cake"", plural ""krumkaker"") is a Norwegian waffle cookie made of flour, butter, eggs, sugar,"
"dessert. There are many different variants of this dessert but the basis is the same: cold rice porridge (the dinner variant) is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called ""apelsinris"". ""Risalamande"" (Danish, after French ""riz à l'amande"", rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called ""riskrem"" and sometimes served with red sauce (usually made from strawberries or raspberries). Rice cream dessert is called ""ris à la Malta"" in"
"tendency to smaller volume with a more intense taste. Strawberries, bilberries, lingonberries, raspberries and apples are popular and are part of a variety of desserts, and cherries in the parts of the country where those are grown. The wild growing cloudberry is regarded as a delicacy. A typical Norwegian dessert on special occasions is cloudberries with whipped or plain cream. Strawberry-Apple pie is also popular because of its rich flavour of strawberries and apples. Rhubarb pie (rabarbrapai in Norwegian) is another favoured dish in Norway. German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as"
"to thick. Gomme (food) Gomme () is a traditional Norwegian dish usually served as a spread or a dessert. Gomme is commonly a form of sweet cheese made of long-boiled milk and having a yellow or brown colour. It is can be used as a cheese spread on slices of bread, lefse or waffles. There are several regional and local variants. There also exists a porridge-like variant made of boiled milk with oat grain or rice. It is can be served as a dessert with vanilla, cardamom, raisins and cinnamon as added ingredients in most variants. The consistency can vary"
"Gomme (food) Gomme () is a traditional Norwegian dish usually served as a spread or a dessert. Gomme is commonly a form of sweet cheese made of long-boiled milk and having a yellow or brown colour. It is can be used as a cheese spread on slices of bread, lefse or waffles. There are several regional and local variants. There also exists a porridge-like variant made of boiled milk with oat grain or rice. It is can be served as a dessert with vanilla, cardamom, raisins and cinnamon as added ingredients in most variants. The consistency can vary from soft"
"Svele Svele (plural: ""sveler"" (indefinite), ""svelene"" (definite)), also known as lapp (plural: lapper), is a Norwegian batter based cake. By size and texture they may bear some resemblance to American pancakes, but are usually eaten for afternoon coffee or as a snack between meals, served with butter and either sugar or brunost, folded in half to the shape of a crescent. Baking soda and salt of hartshorn are used as rising agent in svele, which give this cake its characteristic flavour. Recipes may differ slightly according to region or to house recipes, but usually include egg, sugar, kefir, wheat flour"
"dessert. This was the sweet chosen to represent Finland in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. Semla A semla, vastlakukkel, laskiaispulla or fastlagsbulle/fastelavnsbolle is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Norway, Denmark, the Faroe Islands, Iceland, Latvia, and Lithuania associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden and Iceland or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just ""semla"" (plural: ""semlor""), but is also known as ""fettisdagsbulle"" (""fat"
"and caramel. In Sweden as well as in Finland, the (Napoleon pastry) is a filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark and Norway, it is simply called . In Belgium and the Netherlands the or is the equivalent pastry. Several variations exist in Belgium, but in the Netherlands it has achieved an almost iconic status and the market allows preciously little variation in form, size, ingredients and colour (always two layers of pastry, nearly always pink glazing, but orange around national festivities). The cartoon character Tom"
"cured), herring (pickled or marinated), trout, codfish, and other seafood, balanced by cheeses (such as brunost), dairy products, and breads (predominantly dark/darker). Lefse is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most common around Christmas. Some traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. Some quirky Norwegian speciality is rakefisk, which is a fermented trout, consumed with thin flatbread (flatbrød, not lefse) and sour cream. And the most popular pastry among all population is vaffel. It is different from Belgian in taste and consistency and is served with sour cream, brown cheese,"
"of the Netherlands. These countries also use ""vruchtenhagel"" and ""anijshagel"" (made of sugar and fruit/anise-flavour respectively) on sandwiches (mainly at breakfast). In Indonesia, it is commonly known as ""meses"" or ""meises"", presumably derived from the Dutch word of ""muisjes"". In Belgium it is often called ""muizenstrontjes"" (mouse excrement) due to the resemblance with mouse excrement. Fairy bread is the name given to the children's treat of sprinkles or nonpareils on buttered white bread. Fairy bread is commonly served at children's parties in Australia and New Zealand. A dessert called ""confetti cake"" has sprinkles mixed with the batter, where they slowly"
"this kind of dessert is commonly known as semolina pudding. In Slovakia, Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Romania, Ukraine, Belarus, Israel, and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as ""mannagrynsgröt"", or boiled together with blueberries, as ""blåbärsgröt"". In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create ""klappgröt"" (Swedish name), also known as ""vispipuuro"" (Finnish name) or ""mannavaht"" (Estonian name) or ""uzpūtenis"" (Latvian name)."
"instead. Pönnukökur are also a popular dessert in North America among people of Icelandic descent. In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread. In the Netherlands, pancakes are known as ""pannenkoeken"" and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savoury, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination."
"the latter always served with sugar and cinnamon. None of the aforementioned are distinctly Northern Norwegian foods, however, but are popular throughout Norway. There are a number of local traditions in this long region, including goat cheese from Balsfjord, ""Blanklefse"" and other variations of ""lefse"" from Helgeland, and a number of variations of reindeer, an integral part of traditional Sami culture. Wild berries have long traditions in the local cuisine, and the most sought after is the cloudberry, used in marmalade, desserts and cakes. Other popular wild berries are bilberries, lingonberry, raspberry (southern half of region, also cultivated in some"
"Smörgåstårta Smörgåstårta () is a dish of Swedish origin popular in Sweden, Estonia (as ""võileivatort""), Finland (as ""voileipäkakku"") and Iceland (as ""brauðterta""). It is a savoury cake that is similar to a sandwich, but with large amounts of filling and garnish, similar to a layered cream cake. A smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings and toppings vary, but egg and mayonnaise are often the base; additional filling may vary greatly but often include one or more of the following: liver pâté, olives, shrimp, ham, various"
"support for exhibitions, cultural projects and artwork. Norway's food traditions show the influence of sea farming and farming the land, traditions with salmon, herring, trout, cod, and other sea food, balanced by cheese, dairy products and breads. Lefse is a common Norwegian wheat or potato flatbread, eaten around Christmas. For renowned Norwegian dishes, see Rakfisk, smalahove, pinnekjøtt, Krotekake, Kompe (also called raspeball) and fårikål. Several Norwegian authors have been awarded the Nobel Prize in Literature, namely Bjørnstjerne Bjørnson in 1903, Knut Hamsun in 1920 and Sigrid Undset in 1928 for ""Kristin Lavransdatter"". Though he was not awarded a Nobel Prize"
"associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as ""French nougat"". In Germany, gianduja is traditionally called nougat. Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"""
"Rømmegrøt Rømmegrøt, also known as rømmegraut, is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt. ""Rømme"" is a Norwegian word meaning a heavy sour cream made from cream or blend of whole milk and cream which is acidified; 'grøt' translates as porridge. Traditionally, rømmegrøt is a delicacy prepared for special occasions, including holidays. It is considered to be a traditional Norwegian dish. Recipes differ depending on the region of the country. ""Rømmegrøt"" is thick and sweet and is generally drizzled in butter and sprinkled with sugar and ground cinnamon. Because this is so rich,"
"large wooden trolls and sell assorted Norwegian goods, including clothing, candy, and statuettes of Norse gods and trolls. The courtyard of the pavilion contains the entrance to ""Frozen Ever After"". Kringla Bakeri og Kafé is a bakery, featuring assorted Norwegian pastries, such as cream horns and open-faced salmon sandwiches. The courtyard contains the entrance to Restaurant Akershus, featuring a hot and cold buffet and ""Princess Storybook Dining."" One former exhibit was a full-scale Viking ship, inspired by the famous Oseberg ship. Formerly a children's play area, the structure was removed in December 2008. The Norway Pavilion is the most recent"
"it is often served in small cups with a small amount of butter topped with brown sugar, cinnamon and cream. Traditionally it is eaten with cured meat. Rømmegrøt Rømmegrøt, also known as rømmegraut, is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt. ""Rømme"" is a Norwegian word meaning a heavy sour cream made from cream or blend of whole milk and cream which is acidified; 'grøt' translates as porridge. Traditionally, rømmegrøt is a delicacy prepared for special occasions, including holidays. It is considered to be a traditional Norwegian dish. Recipes differ depending on the"
"Patten refers to the Oslo breakfast as a light alternative to the traditional cooked breakfast, in a 1955 book aimed at ""brides and beginners"". In this context it is a meal at home, resembling a savoury Continental breakfast. Oslo breakfast The Oslo breakfast was a type of uncooked school meal developed in the 1920s and rolled out as a free universal provision for Oslo school children in 1932. It typically consisted of bread, cheese, milk, half an apple and half an orange. The original Norwegian name for the meal was ""Oslofrokosten"". The Oslo Breakfast had been designed by professor Carl"
"other candy bars containing nuts, extracts from oranges, raisins etc.: Freia Melkesjokolade Freia Melkesjokolade is a Milk Chocolate from the Norwegian chocolate brand Freia and has been the most sold chocolate in Norway since the 1960s. The chocolate was launched in 1906 after a Swiss recipe, originally called 'Freia Melkechokolade'. In the 1920s it was considered ”Europas bedste spisechokolade” (Europe's best dessert chocolate), and people would often add that it was Norwegian, to underline that it was not imported. It was only after the chocolate again became available after World War II, that the name was changed to ""Melkesjokolade"" (Milk"
"Ostkaka Ostkaka, ""ost"" meaning ""cheese"" and ""kaka"" meaning ""cake"" in Swedish (""the definition of ""kaka"" includes ""cookie"" but is a wider concept""), also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland and ostkaka from Småland. The dish has a rather firm consistency and subtle, creamy taste with a hint of almonds. It is usually eaten lukewarm with different jams, typically cloudberry, cherries or strawberry though lingonberry is often used, as well as fruits, whipped"
"In Sweden, this dish is called ""ris à la Malta"", which is a corruption of the Danish name. Typically it's made of chilled leftover rice pudding, whipped cream, sugar and vanilla, with or without almonds. By tradition, the person finding a hidden almond in the dessert is expected to get married before the next Christmas. A variety containing diced oranges is called ""apelsinris"". The dish is mostly served with either a smooth cordial-sauce, jam or semi-thawed frozen berries. A commercially sold snack, similar to Ris à la Malta, is sold under the name ""Risifrutti"" since 1993. Norwegians have a similar"
"""Kellerkuchen"" (in German: Cold Dog, Cold Snout or Cellar Cake), ""kiksekage"" (in Danish, literally: ""biscuit cake""), ""radiokaka"" (in Swedish, named for both its resemblance to oldtime radios and its ability to be eaten soundlessly so as to not disturb radio broadcasts), ""Mozaik Pastası"" (in Turkish), ""Mosaico"" (in Greek) or simply ""keks torta"" (in Serbo-Croatian, literally: ""biscuit cake""), ""Delfiakake"" (in Norwegian, named after one of the ingredients in-use). Hedgehog slice A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/ dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas. The darker areas are chocolate"
"""nonnevotten"" are sometimes served during New Year's Eve, although it is mostly eaten during Carnival. Around New Years """" are popular, in particular in the northern provinces. On birthdays all kinds of cakes and cookies are eaten, including ""appeltaart"", ', ""bossche bol"", ', ', ' (cookies filled with almond meal), ', ""janhagel"", "", ', ', ', ', ', ', ""peperkoek"" (gingerbread), ', ""spekkoek"" (originally from Indonesia), ', ""tompouce"", ', ', ', and ""stroopwafel"". ""Poffertjes"" are tiny puffed pancakes served on special occasions, served warm with melting butter and powdered sugar on top. They are mostly combined with a drink: plain"
"Semla A semla, vastlakukkel, laskiaispulla or fastlagsbulle/fastelavnsbolle is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Norway, Denmark, the Faroe Islands, Iceland, Latvia, and Lithuania associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden and Iceland or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just ""semla"" (plural: ""semlor""), but is also known as ""fettisdagsbulle"" (""fat tuesday roll""). In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as ""fastlagsbulle"" (plural: ""fastlagsbullar""). In Norway and Denmark it"
"Nøkkelost Nøkkelost (Norwegian: ""key cheese"", ) is a common, Norwegian name for kuminost (""cumin cheese""), a cheese flavored with cumin and cloves. It is semi-hard, yellow, and made from cow's milk, in the shape of wheels or blocks, with a maturation period of three months. Nøkkelost cheese is similar to the Dutch cheese, Nagelkaas, which is itself an unprotected name variant of kanterkaas. There are differing theories on the origin of the Norwegian name. The most likely is that it is a false cognate in Norwegian of the Dutch ""Nagelkaas"", which translates to ""nail cheese"", owing to the nail-like shape"
"is over. Etymologically, ""biscotto"" (16th-century Italian), biscuit (19th century, from 16th-century ""bisket"") and ""beschuit"" come from Latin ""(panis)"" ""bis""+""coctus"", (bread, twice cooked). In Norway, rusk is referred to as ""kavring"", and is similar to the Swedish ""skorpor"". Crushed kavring, called ""strøkavring"", is used, amongst other things, for making ""kjøttkaker"" and in the traditional dessert ""tilslørte bondepiker"". Kavring is also broken up and can be served with regular, soured or cultured milk. The Philippine version of rusk is called ""biscocho"". Cake rusks are called ""mamon tostado"". In Portuguese, rusk is called ""tosta"". ""Tosta"" word means a hard, biscuit-textured slice of bread"
"Gamalost Gamalost (also Gammelost, Gammalost) is a traditional Norwegian cheese. Gamalost, which translates as old cheese, was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration. The brownish-yellow cheese is firm, moist, coarse and often granular. Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein. To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the curds"
"visit, otherwise gifts are stored under the Christmas tree. For a lot of Norwegians, especially families, television is an important part of the earlier hours of Christmas Eve. Many Norwegians do not feel the Christmas spirit until they have watched the Czech-German fairy tale ""Three Nuts for Cinderella"" (Norwegian title: ""Tre nøtter til Askepott""), the Disney Christmas cavalcade ""From All of Us to All of You"" the Norwegian fairytale movie ""Reisen til Julestjernen"" or the comedy sketch ""Dinner for One"". Attending one of the many stage productions of ""Putti Plutti Pott and Santa's Beard"" is also a very popular tradition."
"walnuts) are rather common ingredients, along with olives and sun-dried pickles, to improve the texture of the bread. Cheese is still extremely popular in Norway, though the variety of traditional products available and commonly in use is severely reduced. Norvegia is a common yellow cheese (produced since the 1890s) as is Jarlsberg cheese which is also known as a Norwegian export (produced since the 1850s). The sweet ""geitost"" or brown/red cheese (not a true cheese, but rather caramelized lactose from goat milk or a mix of goat and/or cow milk) is very popular in cooking and with bread. More sophisticated,"