Thursday, June 20, 2013

Rommegrot

I love Rommegrot (can't deny my Norwegian roots).  I recently learned there are two types of Rommegrot, one made with milk/cream and the other made with yogurt or sour cream.  This is the milk recipe that was given to me.  I like to top it with a little cinnamon sugar and butter, but I've recently fallen in love with Maple Syrup Butter from Nordic Creamery in Westby, WI.   When I say "fallen in love", what I really mean is I want to bathe in it.  I've been using this on everything from Challah bread to grits to pancakes.  It's only available in stores the Midwest, but it looks like you can order it online.  Here's their site if you're interested: http://www.nordiccreamery.com/


Rommegrot

1 quart milk
½ c Butter, melted
¾ c Flour
¼ c sugar
1/8th tsp Salt


Heat milk in heavy kettle.  Melt butter over low heat until it bubbles.  Add flour to butter until thick and smooth.  Slowly add warm milk, beating with wire whisk.  Add sugar and salt.  Stir over low heat until thick and creamy. 

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