Comments on: Norwegian Rommegrot http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/ Hello--my name is Janna! I am a Christian young woman, finding joy every day in my home, my family, and my Savior. Thu, 11 Mar 2010 03:37:38 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Norske http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-693 Norske Sat, 30 Jan 2010 15:36:24 +0000 http://www.thejoyofhome.com/?p=980#comment-693 PS On the farm in Norway they would serve Rommegrot at harvest time. PS
On the farm in Norway they would serve Rommegrot at harvest time.

]]> By: Norske http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-692 Norske Sat, 30 Jan 2010 15:32:33 +0000 http://www.thejoyofhome.com/?p=980#comment-692 My inlaws came from Norway right after the war and brought with them reciepes. The Rommegrot I watched my Motherinlaw make was made with cream, milk, flour. If the cream has enough butter fat content after cooking the butter comes out of the cream and that is set aside to spoon on top of the pudding after it is done. Then if desired sprinkle sugar and cinnamon on top. She did say to me that the cream here does not have the same butter content as Norways. So often there was additional butter melted. I loved Rommegrot and we always had it at Christmas. They have passed away, and I am trying to keep the traditions and fond memorys. My inlaws came from Norway right after the war and brought with them reciepes. The Rommegrot I watched my Motherinlaw make was made with cream, milk, flour. If the cream has enough butter fat content after cooking the butter comes out of the cream and that is set aside to spoon on top of the pudding after it is done. Then if desired sprinkle sugar and cinnamon on top. She did say to me that the cream here does not have the same butter content as Norways. So often there was additional butter melted. I loved Rommegrot and we always had it at Christmas. They have passed away, and I am trying to keep the traditions and fond memorys.

]]> By: Ty http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-659 Ty Fri, 11 Sep 2009 04:50:05 +0000 http://www.thejoyofhome.com/?p=980#comment-659 I'm actually eating rømmegrøt right now! It's one of my comfort foods! My family is Norwegian and I've seen TONS of ways to make rømmegrøt. Yours does look good though! Some other ways I’ve seen would be by doing a hot water bath in the oven or the variations of sweeter to Kari’s recipe. I eat it as a bedtime snack or when fall hits and you need something to warm you up. The American version is just what we’ve adapted to over time (especially in North Dakota and Minnesota). Similar to tex-mex, it’s not real Mexican, but we say it is. :) Thanks for sharing your recipe!! I’m going to finish my thrown together version of rømmegrøt and hit the hay! :) Tyler I’m actually eating rømmegrøt right now! It’s one of my comfort foods! My family is Norwegian and I’ve seen TONS of ways to make rømmegrøt. Yours does look good though! Some other ways I’ve seen would be by doing a hot water bath in the oven or the variations of sweeter to Kari’s recipe. I eat it as a bedtime snack or when fall hits and you need something to warm you up. The American version is just what we’ve adapted to over time (especially in North Dakota and Minnesota). Similar to tex-mex, it’s not real Mexican, but we say it is. :) Thanks for sharing your recipe!! I’m going to finish my thrown together version of rømmegrøt and hit the hay! :)
Tyler

]]> By: Our Christmas Brunch | Cooking for Seven http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-628 Our Christmas Brunch | Cooking for Seven Sun, 26 Apr 2009 23:10:33 +0000 http://www.thejoyofhome.com/?p=980#comment-628 [...] Rommegrot [...] [...] Rommegrot [...]

]]> By: Our Christmas Brunch « Cooking for Seven http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-521 Our Christmas Brunch « Cooking for Seven Sat, 27 Dec 2008 21:19:05 +0000 http://www.thejoyofhome.com/?p=980#comment-521 [...] Rommegrot [...] [...] Rommegrot [...]

]]> By: Kari http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-520 Kari Sat, 22 Nov 2008 21:02:17 +0000 http://www.thejoyofhome.com/?p=980#comment-520 No need to worry about getting the sour cream and milk unpasturised. It's illegal to sell unpasturised milk in Norway, so we all just use store bought milk. (or we can buy a bag of powder and cheat. All thanks to Toro, picture here http://www.matvareguiden.no/bilder/3096.jpg) No need to worry about getting the sour cream and milk unpasturised.
It’s illegal to sell unpasturised milk in Norway, so we all just use store bought milk. (or we can buy a bag of powder and cheat. All thanks to Toro, picture here http://www.matvareguiden.no/bilder/3096.jpg)

]]> By: Anna http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-519 Anna Fri, 21 Nov 2008 19:09:05 +0000 http://www.thejoyofhome.com/?p=980#comment-519 Just to say that I have given you a photography award at my blog. And as for the American Rommegrot, it looks delicious, but if it is like porridge in any way, I regret to say I might not like it, as I am no fan of porridge! Anna Just to say that I have given you a photography award at my blog.

And as for the American Rommegrot, it looks delicious, but if it is like porridge in any way, I regret to say I might not like it, as I am no fan of porridge!

Anna

]]> By: Janna http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-518 Janna Fri, 21 Nov 2008 00:19:54 +0000 http://www.thejoyofhome.com/?p=980#comment-518 Dear AA and Kari, Perhaps a more appropriate title for this post would've been, "<b>American</b> Rommegrot". :D My recipe is definitely not authentic. It makes a delicious bowl of hot breakfast cereal, not nearly so rich as a true Norwegian recipe. It's interesting to note that in the authentic recipe you (Kari) posted, no sweetener is stirred into the Rommegrot; it's all served off to the side. If I could ever get ahold of some unpasteurized whole sour cream and milk, I'd love to give the "true" recipe a try. Yours, Janna Dear AA and Kari,
Perhaps a more appropriate title for this post would’ve been, “American Rommegrot”. :D My recipe is definitely not authentic. It makes a delicious bowl of hot breakfast cereal, not nearly so rich as a true Norwegian recipe. It’s interesting to note that in the authentic recipe you (Kari) posted, no sweetener is stirred into the Rommegrot; it’s all served off to the side.
If I could ever get ahold of some unpasteurized whole sour cream and milk, I’d love to give the “true” recipe a try.
Yours,
Janna

]]> By: Kari http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-517 Kari Thu, 20 Nov 2008 21:59:52 +0000 http://www.thejoyofhome.com/?p=980#comment-517 Hi your recipe is probably great. i just have to say, no norwegians would ever eat rømmegrøt for breakfast. It is extremely rich. here is a true norwegian recipe for Rømmegrøt 5dl sour cream (full cream) 2dl plain flour 5dl milk (full cream) 1ts salt 1. boil the sour cream for 5 minutes 2. sift half the flour into the sour cream and stir well 3. let it simmer on low heat until you see the fat separating. use a spoon to remove fat. 4. sift the rest of the flour in and ad milk a little at a time. 5. simmer for 5 minutes and flavour with salt. serve with sugar, cinnamon and the fat you removed from the sour cream. dinner variety you can also eat rømmegrøt with sliced cured meat, like parma ham. traditional norwegian would be Fenalår (cured mutton) Hi
your recipe is probably great. i just have to say, no norwegians would ever eat rømmegrøt for breakfast. It is extremely rich.

here is a true norwegian recipe for Rømmegrøt
5dl sour cream (full cream)
2dl plain flour
5dl milk (full cream)
1ts salt

1. boil the sour cream for 5 minutes
2. sift half the flour into the sour cream and stir well
3. let it simmer on low heat until you see the fat separating. use a spoon to remove fat.
4. sift the rest of the flour in and ad milk a little at a time.
5. simmer for 5 minutes and flavour with salt.

serve with sugar, cinnamon and the fat you removed from the sour cream.

dinner variety
you can also eat rømmegrøt with sliced cured meat, like parma ham.
traditional norwegian would be Fenalår (cured mutton)

]]> By: Melinda http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/comment-page-1/#comment-516 Melinda Thu, 20 Nov 2008 20:17:48 +0000 http://www.thejoyofhome.com/?p=980#comment-516 Wow! Sounds and looks delicious. We aren't milking our cow right now, and we don't normally buy milk or cream, due to my brothers allergies, so I don't know when I might make it. But! My little sister's birthday is coming up and this might just make a nice treat..... ~Melinda Wow! Sounds and looks delicious. We aren’t milking our cow right now, and we don’t normally buy milk or cream, due to my brothers allergies, so I don’t know when I might make it. But! My little sister’s birthday is coming up and this might just make a nice treat…..
~Melinda

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