Article from Vesterheim, Vol. 6, No. 1, 2008 – Thought for Food.
In this article, Darlene Fossum-Martin expands on Norwegian culinary traditions to include traditions from other cultures, revealing how those favorite family recipes and their ingredients may not really be specific to Norway at all. Includes recipes for kransekake, sukkerbrød (sponge cake), bløtkake with rosemary, pears, raspberries, and kiwi filling, sockerkaka med äpplen (Swedish apple cake), and karamelpudding (caramel custard).