Citizens, today is my last day in the mighty country of Norway, a place where my heart and soul truly feel most at home!
In asking my Norwegian colleagues about a good recipe to share with TFD Nation, my friends Anne-Signe and Simen suggested this incredibly rich, yet elegantly simple porridge that is one of the national dishes of this most beautiful of the Nordic countries.
Rømmegrøt (sometimes rømmegraut in Nynorsk) is a simple but delicious 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, 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.
As noted on the fantastic blog northwildkitchen.com:
Rømmegrøt is thought to have been around during Viking times. Sour cream occurred in limited quantities, therefore, rømmegrøt was a luxury item and party food. This may be why the tradition of serving porridge at weddings – including the so-called “bride porridge” consisting of porridge with raisins – and during Christmas, Confirmation, the birth of a baby and Sankthans began. Olaug Loken, who released a cookbook in 1897, described rømmegrøt as Norway’s national dish and the highlight of Sankthans.
Rømmegrøt is traditionally a summer dish. There are three traditional summer holidays, Sankthans (23 & 24 June), Olsok (29 July) and Barsok (24 August), which are associated with the serving of rømmegrøt. When friends and family once gathered for these summer feasts, rømmegrøt became the highlight of the menu, for it is possible that during this time the milk was at its best as the cows grazed in the abundance of summer’s grass.
Also, the summer weather would most certainly cause fresh milk to curdle, making it convenient to make porridge for large groups when they had plenty. Rømmegrøt is also associated with other celebrations and is traditionally served at weddings, confirmations, a birth of a baby and during Christmas.
This is an incredibly rich dish, Citizens – serve it in small cups, revel in its flavors and mouthfeel and know that you partake of a dish with Viking DNA!
Battle on – The Generalissimo
The Hirshon Norwegian Sour Cream Porridge – Rømmegrøt
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