June dinner: The Viking Cookbook

From the ancient Mediterranean to the medieval north: this month’s cookbook comes from one of my research trips to Scandinavia. It’s a slim volume with only a handful of recipes, but interesting ones. None of them are documented, but they generally seem plausible. I’ve delved into this book before with good results, so for this month I cooked a selection of recipes I haven’t tried before.

For added authenticity, I tried cooking as much as possible outside over a fire. Unfortunately, I ran out of charcoal before I was done cooking, so I had to bring things inside and finish them on the stove. Oh well. It was fun while it lasted.

For a starter I made cabbage soup. Although mostly cabbage, the soup also includes beets and carrots, and the beets overwhelmed everything else, as they tend to do. It was still good, served with a plop of sour cream.

Cabbage, beet, and carrot soup

Cabbage, beet, and carrot soup

The main course was pork with apple. I was afraid that the pork would dry out too much in cooking, but the apples cooked into a nice sauce that kept things moist.

Pork with apples.  Also a glass of orange hefeweizen, my latest brew.

Pork with apples. Also a glass of orange hefeweizen, my latest brew.

Dessert was a blueberry pancake, not our usual fluffy breakfast pancakes but a dense, rich, eggy cake that we enjoyed with whipped cream.

Blueberry pancake

Blueberry pancake

A slice of same, with whipped cream

A slice of same, with whipped cream

E did a fantastic job with the table, putting together some traditional Scandinavian crafts with some replicas of historical wares.

Our Viking table

Our Viking table

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