Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Norwegian cuisine, click here.
The gjetost or brown goat cheese in this recipe is not made from milk but from whey that is cooked until caramelized. It is also known as fudge cheese, and a version called Ski Queen can be found in many American markets. Lars Tyssebotn's brown goat cheese makes this dish one of my favorites.
·Lingonberry preserves can be found in some supermarkets and in specialty stores. Cranberries can be used as a substitute.
·Norwegian or other Scandinavian aquavit is available in most liquor stores. To make your own "mock" version, add the following spices to a 1-liter bottle of vodka: 2 teaspoons caraway seeds, 1 teaspoon fennel seeds, 2 teaspoons dill seeds, 2 star anise, 1 tablespoon coriander seeds, 1 whole clove, one 1-inch cinnamon stick (optional), and 2 teaspoons cumin seeds (optional). Let stand 2 to 3 weeks, shaking the bottle occasionally, then strain and discard the solids. This infused vodka can be substituted for aquavit in recipes, and is also delicious drunk straight.
Recipe notes
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