Let’s hear it for one delicious year!

Photo: Daytona Strong The recipe for Kaffefromasj is up at: www.na-weekly.com/food/naw-welcomes-new-food-editor.

Photo: Daytona Strong
The recipe for Kaffefromasj is up at: www.na-weekly.com/food/naw-welcomes-new-food-editor.

Daytona Strong
Taste of Norway Editor

This issue marks one year since my first issue as Taste of Norway editor. Along with my introduction, I shared a recipe for Norwegian Kaffefromasj, a silky mousse-like dessert featuring one of my favorite Scandi flavors—coffee!

In the year that’s passed, I’ve had the pleasure of sharing some amazing Scandinavian-inspired recipes from grilled salmon with lemon horseradish cream to my signature recipe for gløgg. I’ve written about pickled beets to use as a punchy condiment for any number of Scandinavian dishes and traditional cardamom-scented, cream-filled fastelavnsboller.

I’ve had a great time working with the talented writers who have helped build the Taste of Norway section with their stories and recipes, including regular contributors Sunny Gandara, Christy Olsen Field, Maria Stordahl Nelson, Emily Vikre, and Dianna Walla. I’m working with some new writers, too, who you will start to see in the paper in the coming months.

Delicious times are ahead! Please follow the Norwegian American Weekly on Facebook for regular updates. You can also get even more Norwegian recipes on my Facebook page, @OutsideOslo.

This article originally appeared in the March 25, 2016, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.

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