Åsgard VIP Room features Nordic food

Along with the more comfortable and “living room” like atmosphere, the Foundation’s Åsgard VIP Room offered visitors appetizers and pastries from each of the five Nordic countries. Special thanks to Michelle Burch at Lalee Cakes and Joe Venabold at Marketplace Foods for preparing a terrific menu.

The daily refreshments would not have been possible without the sponsorship of the Foundation’s professional advisor partners. These experts in estate planning and charitable gift options lent their time and resources to help promote the Foundation’s estate planning initiative AND make sure Åsgard was a very special place.

Our deep appreciation to:

Judith Howard and Diane Lautt – attorneys – Howard and Associates, PC Estate Planning Law Center
Stacy Norton and Kimberly Lee – financial planners – Helgeson-Norton Agency
Ed Haugen and Andy Leraas – financial planners and insurance – Thrivent Financial
Bruce Christenson – financial planner – Ameriprise Financial

Thank you all for the compliments on the room and refreshments. Per your requests we have added the recipes!

Appetizers – Marketplace Foods – Joe Venabold, Minot Main Store Deli Manager

Bygvandgrød (Danish Barley Soup)

Ingredients
6 tablespoons 90ml Pearl barley – rinsed cold water
3 cups 711ml Beef or vegetable stock or water
1 Onion – diced
3 Carrots – diced
2 Celery stalks with leaves – diced
5 Mushrooms – diced
3 cups 711ml Beef or vegetable stock or water
4 tablespoons 60ml Butter
Salt – to taste
Freshly-ground black pepper – to taste
Sour cream – (thick) – for garnish

Instructions
Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then reduce heat and simmer for an hour, until tender.
Bring the remaining 3 cups of stock or water to a boil in a large saucepan, add the onion, carrot, celery, and mushrooms, reduce heat, and simmer until tender — from 30 to 45 minutes.
When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl big spoonsful of sour cream into each serving. Pass hunks of bread with lots of butter and cheese.
Serve hot as a light meal or a substantial first course to 4 to 6 people, ideally with hunks of bread and lots of butter and cheese.


Kurkkusalaatti (Finnish Cucumber Salad)


Ingredients
• 1/2 cup water
• 1/2 cup white vinegar
• 3 Tbsp. sugar
• 1 tsp. salt
• 3 cups sliced cucumber
• 1 1/2 Tbsp. chopped fresh dill

Directions

Mix the water, vinegar, sugar and salt together and stir to dissolve the sugar and salt. Add the cucumber and dill.

Refrigerate several hours to let meld.

Sildarsalat (Icelandic herring, beet and apple salad)


Ingredients
• 1 apple (Red Delicious or other sweet variety)
• 5 – 6 slices pickled red beet
• 2 – 3 fillets marinated or spice pickled herring
• ½ – ⅔ cup mayonnaise

Directions
1. Take about half a cup of mayonnaise and stir well to prevent it from lumping.
2. Cut the herring into small slices and the apple and beet into small cubes.
3. Add to the mayonnaise and mix well.
4. The salad should be a rose-pink colour – if not, add some of the juice from the beets.
5. Serve with rye bread or crackers.

Variations
• Top with slices of hard-boiled egg (optional).
• Replace half the mayonnaise with sour cream for a healthier salad.

Creamed Herring with Dill and Onion


Ingredients
Servings 8
• (12 ounce) jarpickled cut herring fillets, drained and liquid reserved
• 1 cup sour cream
• 1 cup thinly sliced onion
• 1 teaspoon dried dill
• 1⁄8 teaspoon pepper

DIRECTIONS
In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.


Swedish Meatballs


Ingredients

Coming soon!

Pastries – Lalee Cakes, Minot – Michelle Burch, Owner
Pastries

Norsk Apple Muffins


Ingredients
Yield 12 muffins
• 1⁄2 cups all-purpose flour
• 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 3⁄4 cup sugar
• 1⁄3 cup butter, softened
• 2 eggs
• 2 teaspoons grated lemons, rind of
• 1 medium apple, cored,peeled,finely chopped (1 cup)

Topping Ingredients
• 1⁄4 cup sugar

Directions
1. Heat oven to 375°F Stir together flour, baking powder, salt and cinnamon in medium bowl.
2. Set aside.
3. Combine sugar and butter in large mixer bowl.
4. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
5. Stir in eggs and lemon peel.
6. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
7. Stir in flour mixture by hand just until moistened.
8. Gently stir in apples.
9. Spoon into greased or paper-lined muffin pans.
10. Sprinkle sugar and almonds evenly on top of each muffin.
11. Bake for 18 to 22 minutes or until lightly browned.
12. Let stand 5 minutes; remove from pans.


Randalín or Vinarterta (Icelandic Layered Cake)


Ingredients

Coming Soon!


Danish Blue Cheese Choux Pastry


Ingredients

Coming Soon!

Swedish Tea Rings


Ingredients
• 1 tablespoon active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 lemon, juiced and zested
• 1 cup milk
• 1/2 cup margarine, softened
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 3/4 cup chopped pecans
• 1/4 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Directions
1. In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12×24 inches.
4. In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Rauman Piparkakut (Finnish Ginger Cookies)


Ingredients
• 2 large eggs
• 1⁄4 cups dark brown sugar
• 1⁄2 cup butter, melted (or margarine)
• 1⁄2 cup sour cream
• tablespoon brandy
• cups flour
• 3⁄4 cup graham cracker crumbs, sifted (or cookie crumbs)
• teaspoon baking soda
• teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cardamom
• 1⁄2 teaspoon mace

Directions
1. Beat eggs with the sugar until light. Stiff in melted butter, sour cream and brandy.
2. In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
3. Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
4. Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
5. Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.

 

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