Norwegian group shares food customs
November 19, 2009
By Tonya Bina
Sky-Hi Daily News
Grand County’s Storfjell 6-169 chapter of the Sons of Norway hosted a Norwegian gathering on Sunday with tutorials on making Norwegian treats such as lefse, krumkake and kransekake.
Audrey Casey of Norwegian descent, who works in the bakery at Fraser’s Safeway, moved to Grand County from Mt. Horeb, Wis. six years ago.
“There is just nothing else to be,” she said of her Norwegian heritage.
Dressed in traditional Norwegian garb, Casey spent the better part of the day at the Church of the Eternal Hills making sandbalkkelse cup-shaped cookies and krumkake, a holiday sweet treat. Casey used a special krumkake iron on the stove that imprinted a design onto the dough. While still hot, the delicate “cookie” is then rolled into a cone-shape.
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And many who attended the event took part in lefse rolling.
The flat tortilla-like lefse made of potatoes, milk and butter is carefully rolled onto a griddle.
Lefse traditionally accompanies meals and is eaten with butter and sugar, sometimes as a substitute for bread.
In former years, Norwegian farmers preferred lefse because it kept in the cellar longer than bread, according to Jan Hodne, part-time Tabernash homeowner who about 40 years ago moved to Denver from Norway.
Diane Molter, zone director of the Sons of Norway in Colorado, said the Grand County chapter aims to “keep touch with heritage and cultural skills.”
Molter estimates that – just from looking at sir names in the phone book – about 20 percent of Grand County residents have Scandinavian ties.
Individuals from Sweden settled in the Fraser Valley to harvest timber in earlier years, and midwesterners with Norwegian and Swedish heritage have long been attracted to Colorado’s winter offerings.
To join the Grand County chapter of the Sons of Norway, the Storfjell lodge, contact secretary Muriel Johnson at (970) 627-0874 or Vice President Alan Sommerfeld at (970) 531-0811.