Rommegrot Pie Food

NORWEGIAN ROMMEGROT RECIPE

Steps:

• Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
• Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
• Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

RøMMEGRøT RECIPE

Steps:

• Heat milk just to a boil and then remove from heat. Stir to make sure milk does not scald.
• While doing this, add sour cream to medium saucepan and bring to a simmer. Stir continually to ensure the dairy does not scald.
• Allow to simmer while stirring for 5 minutes.
• Slowly add flour to sour cream and stir in with fork. Add about 2 Tablespoons at a time
• Once flour is fully incorporated, add 2 Tablespoons of sugar, salt, and stir in.
• Slowly add in hot milk and stir at the same time until evenly mixed.
• Put in dish, top with butter, sugar, and cinnamon. Serve.

MICROWAVE ROMMEGROT

Steps:

• Melt butter in large microwave-safe bowl.
• Stir in flour with wire whisk.
• Cook until mixture bubbles, cook 30 seconds longer.
• Heat half & half and milk together; slowly add to flour mixture.
• Stir with wire whisk while mixing.
• Return to microwave until mixture begins to boil, about 2 minutes.
• Remove from microwave; stir in sugar and salt.
• Microwave 30 seconds longer.
• Add more hot milk if necessary to reach desired consistency.
• Serve warm with melted butter, cinnamon, and sugar, if desired.

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

Steps:

• Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
• Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
• It must not boil.
• Use a heat diffuser for this process.
• Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
• I use about 11-12 Tbsp. for a very thick pudding.
• Using a wire whisk, whip in the flour 1 Tbsp. at a time.
• The cream will thicken and start to pull away from the sides of the pan.
• If the sour cream is very rich, the butter will now begin to form and rise tot he top.
• Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
• Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.

EASY MICROWAVE ROMMEGROT

Steps:

• Melt the butter in a microwavable safe container.
• Mix flour into butter until smooth.
• Heat milk in separate bowl until it reaches boiling point. Stir hot milk into butter and flour mixture.
• Cook for two minutes in the microwave.
• Stir in sugar and salt, and then cook another minute, allowing porridge to thicken to a desirable consistency.
• Serve with cinnamon and sugar sprinkled on top. Enjoy!