Thursday, November 15, 2012

Fall Holiday Dessert

Looking for a finale for your Thanksgiving dinner? Here's a beloved Norwegian dessert, served primarily in the fall when apples are plentiful, known as Tilslørte Bondepiker, or Veiled Farm Girls. The recipe, originally featured in our October 2010 issue, is from Viking friend and foodie Scott Givot.

Tilslørte Bondepiker
1½ lbs. apples
½ cup water
Approximately 3/8 cup white sugar
2 cups dried, ground white bread
3/8 cup sugar
½ tsp. ground cinnamon
2½ Tbsp. butter
1½ to 2 cups heavy whipping cream
1½ tsp. vanilla extract (optional)

Peel the apples, cut them in wedges and remove the core. Cook the apples in slow boiling water until tender. Stir frequently to avoid scorching on the bottom of the pan. Add sugar to taste. Continue stirring until achieving the consistency of applesauce with some chunky bits remaining. Cool. Melt the butter in a frying pan. Add the breadcrumbs, sugar and cinnamon. Stir and brown over medium heat, stirring constantly to avoid burning, until the mixture is evenly browned. The crumbs should have the color of light caramel. Pour onto a flat platter to cool. Whip the cream until stiff, adding vanilla, if desired. Layer bread crumbs, applesauce and whipped cream in a glass bowl. Place a layer of cream on top. Sprinkle with a few breadcrumbs to garnish. Serves 4.

And remember—Sons of Norway's Recipe Box has dozens of tasty, traditional Norwegian recipes for the holidays or any day!

Amy Boxrud is editor of Viking magazine. She lives with her family in Northfield, Minn., where she’s a member of Nordmarka 1-585.

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