NORWEGIAN SPRITZ COOKIES RECIPES

Steps:

• Butter one slice of the bread and place it, buttered side down, in a skillet. Top the bread with the grated cheddar cheese and then dollop on the chili crisp.
• After that, layer the grated jack cheese over the chili crisp.
• Butter the other slice of bread and place it over the cheese layer, butter side up.
• Turn on the heat to medium low and grill the sandwich until the bread has browned. Flip the sandwich and brown the other side. The cheese should be melty and the outsides should be golden brown.
• Slice and serve.
• Mix all of the ingredients together in a bowl, cover with plastic wrap, and leave out at room temperature for about 12 to 18 hours.
• Using a dough scraper, spatula, or bench knife, gently scrape the dough out onto a floured surface.
• Wet your hands and your dough scraper gently form the dough into a ball.
• Place the ball, seam side down, on your work surface and tuck the scraper under it all around to create tighten the loaf just a little.
• Line a 9 inch bowl or banneton basket with a tea towel and generously dust it with flour, bran, or a 50/50 mixture of wheat and rice flour.
• Tighten the dough ball and place it in the bowl, seam side up.
• Spray the top of the dough with spray oil and cover loosely with oiled plastic wrap. Let it sit for one to two hours.
• While the dough is proofing, place a large cast iron Dutch oven in the oven and preheat to 450 degrees.
• Carefully remove the Dutch oven from the oven and remove the lid.
• First, remove the plastic wrap from the bowl, and top the dough with a piece of good quality parchment paper.
• Top the parchment with a dinner plate, and then flip the whole thing over.
• Remove the towel from the dough and lift the dough with the parchment paper and place it in the Dutch oven, leaving the parchment under the dough.
• Cover the pan and return it to the oven for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the interior of the bread reaches 210 degrees. I transferred the partially baked loave to a baking sheet for the last 15 minutes to prevent burning.
• Cool completely on a wire rack.

Steps:

• Wash the fennel bulb and cut the top off and discard. Cut several thin sliced off of the bottom of the bulb, enough for supporting the salmon filets while steaming.
• Remove the thick outer layer of the fennel and cut the rest into a half-inch dice.
• In 3-quart saucepan, combine the diced fennel, fennel seeds, shallots, minced garlic, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Strain the broth into a bowl and set the vegetables aside. Pour the broth back into the pan and reduce to 1/2 cup over high heat.
• Line your steamer basket(s) with the fennel slices and place the salmon filets on top. Salt and pepper the filets.
• Bring about 1 1/2 cups of water to a boil in a steamer pan. Add the steamer basket with the salmon, cover, and cook for 6 to 8 minutes, until done.
• While the salmon steams, make the sauce. In a blender, add half of the cooked fennel mixture and the reduced sauce and blend. Add the butter, a few pieces at a time, and blend. Finish by adding the lemon juice and salt if needed.
• Serve the salmon on a bed of the vegetables topped with the sauce and chopped flat-leaf parsley. Give the sauce an extra whirl in the blender right before topping the fish.