Hello, everybody! I have a fun blog post for you this weekend. Remember the secret German apple cake recipe I posted a few weeks ago from my friend Stacey? Well, she not only didn't take revenge on me for posting it here (AGAIN), she's now volunteered to be my international food correspondent... from the wilds of Savage, Montana.
Her family was invited to the annual Lutheran Church fund raising dinner (that included lutefisk, lefsa, meatballs and fruit soup) and she knew I'd be SO EXCITED to hear about it. Because I love food. All food. And especially weird food.
Here, I'll let her tell you the tale in her own words (with pictures, because she's just that cool).
Since moving to Northeastern Montana, we have noticed the local people take pride in their Norwegian heritage. They're very happy to trace their family tree for you and there are lots of blonde hair and blue eyed folks. We also have a sprinkling of Black Feet, Shoshoni and other Indian tribes, not to mention the migrant workers from as far away as South Africa and as near as Idaho who have come to work in the oil fields. Montana is a true melting pot of cultures.
Now let's get to the food.
Background notes of Lutefisk: Literally translated, Lutefisk means lyefish,which refers to the early process of soaking with a lye solution made of birch ashes was used in the luting process. It is made from Cod or stockfish and was used in Viking trade way back in the 12th century.
Here in Montana you will find the Lutefisk in all its glory. I even find it an option on salad bars.
A few locals gave me some tips on how to make Lutefisk at home.
First, buy some lutefisk. A good deal I am told is Olsen Fish Company.
Combine 3 quarts of water with 1 & 1/2 Tbsp. of salt. Bring to a boil, turn down heat * Wrap fish in Cheese Cloth* then add fish to water (make sure water is NOT boiling, just under at this point). Cook for 7-11 minutes. Serve immediately with melted butter or cream sauce.Sounds just like the way I prepare crab. I added salt and pepper. My daughter says it has a "unique texture" and she traded me for my meatballs.
Other items at the dinner were boiled potatoes with white gravy and lefsa, a Norwegian flatbread.
For kids it was recommended to place a piece of lefsa on a plate, spread with thin layer of butter, then add mashed potatoes, then flake Lutefisk on top of the potatoes and pour melted butter over the top. Add salt and pepper to taste. Yummy!
Some people spread the lefsa with butter and added packets of sugar.
The fruit "Sweet soup" looked like baked beans at first, YIKES! But soon I discovered it is the best! You use lots and lots of the heavy table cream. Oh and it is served cold. I couldn't get the recipe, my dearest friend Mrs. Munoz, so sorry. I could identify at least apples, raisins, dates and possibly grapes.
(That part about the beans made me laugh. And here's a link to a few recipes for "sot soup" as it's called in most of Scandinavia. I couldn't tell if this was the recipe, or not, but the all seem pretty similar. It has tapioca, dried fruit, prunes, grapes, cinnamon and served hot or cold.)
Don't you just love the creamer dish? I was tempted to swiped it for you, except I was in church at the time, so, I settled on giving it a loving stroke and whispered sweet nothings to it as it passed by.
I hope everyone enjoyed this post from the wilds of Montana where it was recently -40F. Those sorts of thermometric numbers makes me think that people just aren't meant to live there, but my friend insists they're very happy in that frigid wasteland, populated by elk, moose, and the occasional lutefisk. To each his or her own, yes?
Thank you, Stacey, for all the pictures and the informative "food from afar"!
Until next time, everyone!
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