Successful Nordic Cuisine classes held in Milwaukee, Wisconsin
Students from multiple states participated in two successful Nordic Cuisine Cooking classes on May 14 and 16, 2015, which were presented by Julie Seidlitz of Julie’s Cooking Creations. The classes were part of the Milwaukee Recreational Programming in Wisconsin.
Julie Seidlitz tells The Danish Pioneer Newspaper, “While there was some disappointment that we didn’t make Norwegian lefse, everyone was impressed with the menu and how approachable it was. We giggled when I told the students that my Mediterranean Appetizers class the week before had used 16 ounces of olive oil, while we were using twice that amount of cream, plus a pound of butter for the Nordic class. No worries – we balanced it with 4 pounds of apples, a pound of rutabaga and mushrooms and onions, and a head of Romaine lettuce.”
She continues, “The menu looked ‘all white’ to me on paper, but the finished dishes were a variety of colors and textures and were very tasty together. We prepared smorrebrod, Swedish mushroom soup, Norwegian crab salad, Finnish rutabagas, and Scandinavian apple parfait. While the dessert looked very decadent, everyone agreed that it was a true European dessert due to the light, clean taste of the freshly whipped cream. The recipe that surprised people the most, however, was the rutabaga side dish. Once we got it sliced in half for ease of peeling and chopping, the recipe was very elegant with an unexpected complexity of flavors.”
Here is the Rutabaga recipe to share with The Danish Pioneer Newspaper’s readers:
Finnish Caramelized Rutabagas
1 rutabaga, about 1# when peeled (or two smaller ones for ease of handling)
2 small onions
3 T butter
2 T sugar
1-2 T rosemary, chopped
1 T apple cider vinegar
½ C gingerbread crumbs
Salt
Black pepper
½ C crumbled bleu cheese
Peel the rutabaga and cut it into half-inch cubes. Pre-cook the rutabaga pieces in boiling water for 5 minutes. Drain well. While the rutabaga is boiling and draining, peel and slice the onions into half-moons. Fry the drained rutabaga pieces on low heat in butter. Add the sliced onions and sugar. Cook, stirring, until the sugar dissolves and gets a bit golden. Add the chopped rosemary and vinegar. Reduce the heat, place a lid over the pan and let it simmer until tender. Pour into a serving bowl. Salt and pepper. Garnish with gingerbread crumbs. Sprinkle with bleu cheese crumbles and serve.
In the fall, Julie will be exploring Polish cuisine, a twist on Oktoberfest, some new Thanksgiving/holiday side dishes, and a Christmas cookie workshop.
For more information on Julie Seidlitz and Julie’s Cooking Creations, please contact her at Mobile: 414-399-7702 or Email: jmerk@wi.rr.com
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