New Scandinavian Cooking > TV Series Guide > S01 Andreas > Episode 3: “Merry Christmas – A Seasonal Feast in Santa’s Home Town”
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  • Episode 3: "Merry Christmas - A Seasonal Feast in Santa’s Home Town"
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    While it is just a small town, Røros is the Christmas capital of Norway. It has a remarkably rich cultural heritage where all the buildings, ancient and new, are made of wood.
    By Tellus Works

    Episode 3: “Merry Christmas – A Seasonal Feast in Santa’s Home Town”

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    Røros was traditionally a mining town and it is characterized by its rebuilding in the 18th century. The architecture is one of Norway’s great historical treasures and the city is now on the UNESCO World Heritage list.

    Meeting the Nisses
    The Christmas spirit is all over Røros. To keep up with traditions, Andreas prepares a delicious Rice Pudding for a group of nisses downtown. These small, elf-like creatures are an important part of Norwegian folklore.

    According to tradition, the nisses lived in the mountains and forests. Around Christmastime they would come into town to steal peoples’ food. To appease them it became a custom to leave out bowls of rice pudding for the hungry nisses. Strangely enough, these beliefs have merged with the generous gift-giving traditions to form the unique Norwegian Christmas spirit.

    Preparing the Main Dishes
    On the menu are some of the ingredients of the Norwegian Christmas traditions. Gravlax is arguably one of Scandinavia’s most important contributions to world cuisine. Andreas creates his own special version of this dish: Gravlax with Sweet Mustard Sauce mixed with local herbs.

    He also shows you how the traditional rakfisk is made – predecessor of the famous gravlax. Rakfisk is made of trout that is fermented for a full three weeks to mature to an aromatic and very peculiar taste. The main course of this episode is Succulent Christmas Pork Ribs with Cloves. This is a delicious way of preparing pork ribs, and an obvious choice for the Norwegian Christmas dinner table.

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  • Røros was traditionally a mining town and it is characterized by its rebuilding in the 18th century. The architecture is one of Norway’s great historical treasures and the city is now on the UNESCO World Heritage list.

    Meeting the Nisses
    The Christmas spirit is all over Røros. To keep up with traditions, Andreas prepares a delicious Rice Pudding for a group of nisses downtown. These small, elf-like creatures are an important part of Norwegian folklore.

    According to tradition, the nisses lived in the mountains and forests. Around Christmastime they would come into town to steal peoples’ food. To appease them it became a custom to leave out bowls of rice pudding for the hungry nisses. Strangely enough, these beliefs have merged with the generous gift-giving traditions to form the unique Norwegian Christmas spirit.

    Preparing the Main Dishes
    On the menu are some of the ingredients of the Norwegian Christmas traditions. Gravlax is arguably one of Scandinavia’s most important contributions to world cuisine. Andreas creates his own special version of this dish: Gravlax with Sweet Mustard Sauce mixed with local herbs.

    He also shows you how the traditional rakfisk is made – predecessor of the famous gravlax. Rakfisk is made of trout that is fermented for a full three weeks to mature to an aromatic and very peculiar taste. The main course of this episode is Succulent Christmas Pork Ribs with Cloves. This is a delicious way of preparing pork ribs, and an obvious choice for the Norwegian Christmas dinner table.

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