By: Michael Sarko | November 17 2010
Posted in Seattle - Cook It - Seattle

Traditional Krumkaker, Photo by Jona Thunder

Scandinavian culture has been an influence on the city of Seattle for over a century. During the heady days of commercial fishing, ship-building and lumber production that characterized Seattle in the early 20^th century, Northern European immigrants flocked to the Pacific Northwest to take advantage of their expertise in all of these areas. They were particularly interested in the business of salmon fishing in Puget Sound, so many of them settled near the waterfront in the Ballard neighborhood where much of the non-industrial moorings were at the time. Though the post-WWI era saw a major decline in the kinds of business that made Seattle a thriving metropolis, the Scandinavian Americans who made their home in Ballard had already put down roots in the city. That's why the Nordic Heritage Museum was established there in 1980. Today, the NHM doesn't just preserve the record of the Scandinavian culture that helped make Seattle what it is, it also teaches modern locals many of the unique skills brought to the region from those Nordic climes. Naturally, passing on recipes for traditional Scandinavian food is among the museum's top priorities.

So, what are some of the dishes you can taste and learn how to make yourself at the Nordic Heritage Museum? Well, get your tongue ready to learn the names of these foods that are as fun to say as they are to eat. You can find each of them at the upcoming Yulefest event on November 20^th and 21^st.

Aebleskiver are among the many European precursors to the modern pancake. The name literally translates as “apple slices” because the traditional version of the dish involves an apple filling, though the modern version tends to leave out sliced fruit in favor of a sweet dipping sauce like raspberry jam. Unlike pancakes, aebleskiver are round and airy, and just slightly rich thanks to the addition of eggs and milk to the recipe.

Krumkaker are another sweet holiday treat with an interesting shape. Meaning “bent cake”, this dish hails from Norway and is considered an essential part of the Christmas meal. Rolled flat and heated on an iron with a decorative engraving, each krumkake is then wrapped to form a cone and allowed to set in that shape, firming up as they cool. For an extra-fancy krumkake, a dusting of powdered sugar is added like a fresh snowfall and the center is filled with a traditional multekrem, a fluffy whipped cream flavored with the aptly named cloudberry.

For a more savory Norwegian dish, look no further than a freshly-baked Lefse, a classic flatbread. There are a variety of different kinds of lefse, from the sausage-wrapping favorite potetlefse made from a potato base to the preferred coffee accompaniment in the tykklefse (thick lefse). The NHM serves a variety of popular Scandinavian sandwiches, some of which feature this unique flatbread recipe.

Though Seattleites are used to hot cider in the cold Winter months, Yulefest does its best to introduce the apple-minded to Glogg, a hot, mulled wine that has been popular throughout Northern Europe for centuries.

Throughout the year the Nordic Heritage Museum also offers a variety of cooking classes for those interested in learning how to make these and other dishes at home. Some workshops, like Marietta Ronnestad's cooking class, give students the chance to prepare a full Scandinavian meal, while others such as Malena Grundel's “Seven Kinds of Cookies” survey are more focused on a particular variety of traditional dishes. Of course, you could always just stop in this December for a family-friendly Gingerbread House construction project. The museum website updates frequently, so make sure to check back for new classes every month.

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