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Norwegians save it for weddings.

But it's grand with tart fruit

ROMMEGROT, A SLIGHTLY tart-sweet cream pudding, is traditionally served at Norwegian weddings, topped with raisins, sugar, and cinnamon. It's rather rich, but served sparingly as a warm dessert sauce, this pudding complements fruits like stewed dried apricots and fresh pineapple.

Norwegians use cultured whipping cream; you can use creme fraiche or culture your own cream with buttermilk. For the first round of slow cooking, thicken the pudding with flour; for the velvety finish, use cornstarch.

Rommegrot with Stewed Apricots

2 tablespoons all-purpose flour

1 tablespoon sugar

2 cups milk

1 cup creme fraiche or Norwegian soured cream (directions follow)

2 tablespoons cornstarch blended with 2 tablespoons water

Stewed apricots (recipe follows)

Ground cinnamon (optional)

In a 2- to 3-quart pan, stir together flour and sugar; mix in the milk and creme fraiche. Stir over medium-high heat until boiling. Reduce heat until mixture bubbles very gently; stir often until reduced to about 2 3/4 cups, about 20 minutes. If making ahead, let cool, cover, and chill up to 2 days; reheat, stirring.

Mix cornstarch mixture into pudding. Stir over medium-high heat until boiling. Ladle apricots into bowls, top with pudding, and dust lightly with cinnamon. Serves 8.

Per serving: 325 cal. (33 percent from fat); 4.9 g protein; 12 g fat (7.1 g sat); 54 g carbo.; 47 mg sodium; 42 mg chol.

Norwegian soured cream. Warm 1 cup whipping cream to 100 |degrees~ to 110 |degrees~ in a 1- to 1 1/2-quart pan over medium heat, or in a microwave-safe bowl in a microwave oven.

Remove from heat and stir in 1 tablespoon buttermilk. Cover and store at room temperature until mixture is thick enough to just hold its shape (like yogurt) when scooped onto a spoon, 24 to 30 hours. Use, or cover and chill up to 1 week. Stewed apricots. Cut 3/4 pound dried apricots in 1/2. Put in a 1- to 1 1/2-quart pan with 2 cups orange juice, 1/2 cup sugar, and 1 1/2 tablespoons grated orange peel. Bring to a boil on high heat. Simmer until fruit is plump and soft, about 20 minutes. Serve hot to cool.
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Copyright 1994 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Hale, Christine Weber
Date:Feb 1, 1994
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