Norwegian Day Parade
5th Ave (60th - 80th Sts) Bayridge, Brooklyn

Did you know that the copper of the Statue of Liberty came from Norway? Neither did NYC TV, so we thought we’d head to the 2004 Norwegian Day Parade to learn more. Our cameras caught it all, from mermaids to Vikings, and we’re airing the highlights for you to enjoy at home. Watch to discover what else New York and Norway have in common!

Online Special!
TANYETTE'S COOKBOOK
The official online recipebook of the foods of New York's Settende Mai Parade

 Lefse: Some call it Norway's Tortilla
(makes 12 lefse)
6 cups riced or mashed russet potatoes
1 tsp salt
3 tbsp margarine or butter
1 tbsp sugar
2 tbsp heavy cream or evaporated milk
1 1/2 cups all-purpose flour

Allow ample time for chilling

Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into a long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.

Lutefisk: Some call it a culinary delight, while others...
Lutefisk (dried cod treated with lye) must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others, well...

Preparing:
In years past, chefs and cooks had to go through the complicated task of treating the dry fish with lye, but now, even in America, frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.

Cooking lutefisk the old fashioned way:
Do not cook in aluminum vessels as it will darken the kettle. Use three level tablespoons of salt to each quart water. Bring water to boil, add salt and return to boil. Add fish which has been sliced into serving pieces and again return to boil, then remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.

Without adding water:
Put the serving pieces of lutefisk in a kettle, season each pound (450 g) of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be "drawn" out. Bring to a boil and remove from heat. Let steep 5 to 10 minutes. Serve at once.

Baking in foil:
Heat oven to 400 degrees F (205 degrees C). Skin side down, arrange lutefisk on a sheet of double aluminum foil and season with salt. Wrap foil tightly about fish and place on rack in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once.

Tip:
Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or bake as desired.

Serving:
Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favorite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, lefse, or flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.