THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM HARDANGERFJORD IN WESTERN NORWAY.

I'M ANDREAS VIESTAD.

THERE'S A CERTAIN FEELING OF CLOSURE TO THIS TIME OF YEAR, LATE FALL.

SUMMER HAS LEFT AND THERE'S HARDLY ANY TRACE OF HER.

SHE HASN'T EVEN LEFT A NOTE.

THE SUN WILL SOMETIMES LOOK UP OVER THE MOUNTAIN RIDGE, BUT IT DOESN'T CARRY ANY HEAT ANYMORE.

WINTER IS READY TO MOVE IN AND SOMETIMES EVEN SENDS ENVOYS LIKE SMALL DRIZZLES OF SNOW THAT WILL STAY FOR A DAY OR TWO.

FOR SOME APPLES, THIS TIME OF YEAR IS WHEN THEY'RE AT THEIR BEST.

IT'S TIME TO LIGHT UP THE OLD WOOD-FIRED BAKING OVEN AND BASK IN ITS WARMTH.

AND THAT'S WHAT WE'LL DO IN TODAY'S PROGRAM.

I'M GOING TO START OFF BY MAKING A HOT AND COLD APPLE CRUMBLE, ONE OF MY FAVORITE WINTER DESSERTS.

THEN I'M GOING TO MAKE APPLE GROG FLAVORED WITH BLACK CURRANT LEAF AND FORTIFIED WITH APPLE BRANDY.

I'LL SHOW YOU AN INTERESTING AND DEMANDING, BUT MOST OF ALL REWARDING, WAY TO USE APPLES -- NAMELY MAKING A SOURDOUGH CULTURE THAT YOU CAN USE IN BAKING.

AND FOR MAIN COURSE, I'M GOING TO SLOW-ROAST PORK SHOULDER AND SERVE IT WITH ONIONS AND APPLES AND AN APPLE-AND-POTATO MASH.

ONE OF MY FAVORITE APPLE DESSERTS IS VEILED FARM GIRLS.

IT'S QUITE TYPICAL OF THIS AREA.

IT'S VERY SIMPLE TO MAKE.

IT'S BASICALLY APPLESAUCE AND CINNAMON-TOASTED BREAD CRUMBS AND WHIPPED CREAM.

AND IT'S COOL AND SWEET AND FRESH-TASTING AND VERY SUMMERY.

YOU MAKE IT IN SUMMER WITH THE LAST APPLESAUCE JUST BEFORE THIS YEAR'S APPLES START TO RIPEN.

SO I'M GOING TO MAKE A VERSION OF VEILED FARM GIRLS THAT'S MORE APPROPRIATE FOR THIS SEASON.

IT'S JUST WHAT I NEED NOW.

HOT FARM GIRLS.

I START BY PEELING THE APPLES.

DESEEDING THEM.

I PLACE THEM IN AN OVENPROOF DISH.

THEN I'LL ADD A GENEROUS AMOUNT OF SUGAR TO THE APPLES.

A GOOD FISTFUL.

AND THEN I'LL BAKE THE APPLES IN THE BAKING OVEN.

BUT IF YOU DON'T HAVE A BAKING OVEN, JUST TURN YOUR OVEN TO 175 CENTIGRADE, THAT'S 350 DEGREES FAHRENHEIT, AND BAKE FOR ABOUT HALF AN HOUR TO 40 MINUTES UNTIL THE APPLES HAVE STARTED TO COLLAPSE.

AND THIS IS HOW THE APPLES TURN OUT.

YOU CAN HARDLY RECOGNIZE THEM, BUT WHEN YOU START POKING YOU CAN ACTUALLY SEE THERE'S STILL SOME TEXTURE IN THE APPLES.

AND I'M GOING TO SERVE THEM SIMPLY BY SPOONING THEM INTO A GLASS.

NORMALLY I'D USE CINNAMON-TOASTED BREAD CRUMBS, BUT NOW I'M GOING TO USE CREAM CRACKERS THAT I JUST CRUSH IN MY HAND.

I THINK IT'S NICE WHEN YOU USE YOUR HANDS AND YOU GET A KIND OF UNEVEN MIXTURE.

THEN I ADD A LITTLE BIT OF CINNAMON.

AND A LAYER OF WHIPPED CREAM ON TOP.

AND WHAT MAKES THIS DESSERT SO NICE, I THINK, IS THAT YOU HAVE REALLY HOT BAKED APPLES UNDERNEATH AND YOU HAVE AN INSULATING LEVEL OF CRUNCHY CRACKERS, AND THEN YOU'VE GOT THIS COOL WHIPPED CREAM ON TOP.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

HERE IN HARDANGER, THE APPLE SEASON STARTS IN AUGUST, WHEN THEY PICK THE EARLY VARIETALS, SUCH AS JULY RED.

AND THEN SEPTEMBER IS THE MAIN PART OF THE HARVEST SEASON.

BUT THE HARVEST CONTINUES ALL THE WAY UP TILL LATE OCTOBER.

WE'RE NOW APPROACHING NOVEMBER, AND THERE ARE STILL APPLES ON THE TREES AND THAT'S NOT JUST BECAUSE PEOPLE HERE IN HARDANGER ARE LAZY.

>> NO, IT'S ALSO THAT WE EXPECT A BETTER QUALITY WHEN IT'S THIS LATE IN SEASON.

>> AND I REMEMBER IN MY GRANDPARENTS' ORCHARD, I USED TO ROAM AROUND, AND I WOULD PICK ONE APPLE FROM EVERY TREE, AND I COULD RUN AROUND LIKE THAT FOREVER, BUT THERE WAS ONE TREE THAT I HAD TO STAY AWAY FROM.

IF I HAD ONLY ONE OR TWO BITES FROM AN APPLE FROM THAT TREE I WOULD GET AN INSTANT STOMACHACHE.

BUT COME NOVEMBER, I WOULD COME BACK, AND THERE WOULD STILL BE APPLES ON THE TREE, AND I WOULD PICK THEM, AND THEY WOULD HAVE DEVELOPED A FANTASTIC FLAVOR.

IT WAS JUST THAT THEY HAD BEEN PUNISHED WITH A GOOD BIT OF FROST AND THEY HAD JUST DEVELOPED INTO SOMETHING FANTASTIC.

AND IT'S THE SAME WITH MANY VARIETALS.

WE COME TO THINK OF APPLES AS ONE GIVEN ENTITY.

BUT THESE, FOR INSTANCE, THESE ARE TYPICAL COOKING APPLES, BRAMLEYS, THAT ARE ALSO REALLY GOOD FOR MAKING CIDER, WHICH IS WHAT THEY DO HERE ON THE FARM.

[ LAUGHING ] THANK YOU!

>> YOU'RE WELCOME.

>> NOW THIS IS FANTASTIC APPLE JUICE.

ONE OF THE SPECIAL THINGS ABOUT GROWING FRUITS AND BERRIES AT THIS LATITUDE IS THAT YOU HAVE A VERY, VERY SLOW RIPENING, WITH LONG, BRIGHT DAYS, COOL TEMPERATURES, SO YOU GET MORE FLAVOR GROWING UP NORTH.

APPLE JUICE IS QUITE VERSATILE.

IT KEEPS MANY OF US COMPANY AT OUR BREAKFAST TABLES.

IT CAN ALSO BE USED BE USED TO MAKE ALCOHOLIC BEVERAGE, CIDER, WHICH IS WHAT THEY DO HERE ON THE FARM.

AND WHAT I'M GOING TO DO IS MAKE GROG, AN ALCOHOLIC BEVERAGE.

HOT.

KIND OF LIKE A TODDY.

I'VE GOT APPLE JUICE HERE THAT I'VE BROUGHT TO A BOIL.

THEN I'M GOING TO FLAVOR IT WITH ONE OF THE NICE THINGS OF AUTUMN.

LONG AFTER THE LAST BLACK CURRANT HAS BEEN PICKED, THERE ARE STILL LEAVES LEFT ON THE BUSH.

AND IF YOU SMELL THEM, THEY SMELL INTENSELY OF BLACK CURRANT.

ALMOST MORE SO THAN THE BERRY ITSELF.

AND IF YOU SOAK THIS IN WATER, OR IN THIS CASE APPLE JUICE, IT WILL GIVE OFF A LOT OF FLAVOR.

AND I'LL SOAK IT HERE FOR FOUR TO FIVE MINUTES.

I'LL ALSO FLAVOR THE GROG WITH A LITTLE BIT OF CINNAMON.

SO I'VE GOT A TINY STICK OF CINNAMON HERE THAT I'LL ALSO LEAVE IN FOR A FEW MINUTES.

A LITTLE BIT OF ALLSPICE.

NOW, THE BIG QUESTION IS HOW MUCH SUGAR TO ADD AND HOW MUCH ALCOHOL TO ADD.

AND YOU HAVE TO SEE THOSE TWO THINGS TOGETHER.

IF YOU'RE GOING TO MAKE GROG AS AN ALCOHOLIC BEVERAGE, THEN I THINK IT'S NICE NOT TO ADD MUCH SUGAR.

I THINK IT'S NICE IF IT'S KIND OF DRY AND TART.

BUT IF YOU WANT A NON-ALCOHOLIC BEVERAGE, THEN YOU'VE GOT TO ADD QUITE A BIT OF SUGAR.

I'M GOING TO ADD ALCOHOL, SO I'M JUST GOING TO USE ABOUT A TABLESPOON OR SO OF SUGAR.

AND ADDING A LOCAL APPLE BRANDY, GENEROUSLY, AS YOU CAN SEE.

IT'S NICE...

WHEN YOU HAVE A GROG THAT'S QUITE STRONG.

YOU CAN REALLY TASTE THE BLACK CURRANT IN IT, AND THAT LIGHT SWEETNESS FROM THE CINNAMON AS WELL.

COME AND HAVE A TASTE!

>> JA, THANK YOU.

>> SKAL DA!

THE LONG HARDANGERFJORD MAKES FERRY TRAVEL THE MOST COMMON WAY TO TRAVEL AROUND.

IT'S A PERFECT WAY TO TRAVEL, REALLY, GOING FROM ONE VILLAGE TO ANOTHER AND THEN FORCING YOU TO STOP AND ENJOY NATURE.

MOST NORWEGIANS ASSOCIATE HARDANGER WITH APPLES.

THE FRUIT BLOSSOM IN THE SPRING AND HARVEST IN THE FALL, WHEN HARDANGER APPLES CAN BE FOUND ALL OVER THE COUNTRY.

THIS IS TRUE, OF COURSE.

BUT HARDANGER IS ALSO A STRONGHOLD FOR TRADITIONAL HANDICRAFTS LIKE KNITTING AND MAKING POTTERY.

IN KINSARVIK, LOCAL FORCES HAVE MADE THIS TRADITION INTO A SUCCESS, MAKING THE MOST USEFUL THINGS I CAN THINK OF -- KNIVES, FORKS, SPOONS.

THE ACCESSORIES OF A GOOD LIFE.

>> HEI!

>> HEI, HEI!

VIL DU HA NYSTEKT?

>> GJERNE.

>> IT'S HOT.

>> IT'S VERY HOT.

>> YES, IT'S VERY HOT WHEN IT COME OUT.

>> THERE'S SOMETHING SPECIAL ABOUT USING AN OLD BAKING OVEN LIKE THIS.

IN ONE WAY IT'S COMPLETELY IRRATIONAL, YOU USE A LOT OF ENERGY.

HOW MUCH WOOD DO YOU USE?

>> 25 KILO.

>> 25 KILOS.

THAT'S MORE THAN 50 POUNDS OF WOOD EVERY DAY?

>> EVERY DAY.

>> BUT THERE IS SOMETHING ABOUT THE RESULT THAT CAN'T BE MATCHED BY ANY OTHER OVEN.

THERE'S SOMETHING ABOUT THE HOT STONE THAT MEETS THE DOUGH THAT CREATES A SPECIAL KIND OF EXPLOSION INSIDE THE BREAD.

AND THERE'S ALSO, OF COURSE, SOMETHING ABOUT THE TASTE OF THE BREAD AFTERWARDS.

I'M GOING TO START OFF WITH ONE OF THE BUILDING BLOCKS OF BAKING, NAMELY YEAST.

WITHOUT YEAST, YOUR BREAD WOULDN'T BE ANYTHING MORE THAN A STICKY, DOUGHY MIXTURE OF WATER AND FLOUR.

SO WE NEED YEAST, BUT WE DON'T NECESSARILY NEED COMMERCIAL YEAST.

COMMERCIAL YEAST IS REALLY EFFECTIVE, BUT IT DOESN'T DO MUCH TO THE FLAVOR.

IF YOU HAVE AN ORGANIC APPLE, THEN YOU CAN JUST PEEL IT AND USE THE PEEL AS A STARTER FOR A SOURDOUGH.

BECAUSE ON THE SKIN THERE IS SOME YEAST NATURALLY OCCURRING, AND ON THE INSIDE THERE ARE SUGARS.

AND WHEN YOU COMBINE THE TWO, YOU GET A FERMENTATION PROCESS.

TO THIS I'M ADDING A LITTLE BIT OF WATER.

AND SOME SUGAR.

IF THERE IS A HIGHER SUGAR LEVEL, THERE'S MORE CHANCE THAT YOU'LL GET GOOD FERMENTATION GOING ON.

WHAT I DO IS I LEAVE THIS ON THE KITCHEN COUNTER OVERNIGHT, AND THEN THE NEXT DAY I ADD A LITTLE BIT OF FLOUR.

I USE RYE.

IT HAS NICE STRONG TASTE, AND IF IT'S ORGANIC, THEN IT WILL ALSO ADD SOME NATURALLY OCCURRING YEASTS.

AND AFTER THREE OF FOUR DAYS, YOU CAN SEE IF THE SOURDOUGH IS ALIVE OR NOT.

AND THIS ONE IS FOUR DAYS, AND YOU CAN SEE THAT IT'S BUBBLING QUITE LIVELY.

ONCE YOU'VE ESTABLISHED A SOURDOUGH, THEN YOU'VE GOT A LIVING THING IN YOUR HOUSE.

AND YOU'VE GOT TO REMEMBER TO FEED IT AT LEAST ONCE A WEEK.

AND EVERY TIME YOU BAKE, YOU JUST TAKE A LITTLE BIT OF IT AND YOU USE IT AS A STARTER FOR A DOUGH, AND YOU'RE GOING TO GET A DOUGH THAT IS LIVELY, AND, NOT LEAST, TASTY.

AND WILL TASTE OF ITS PLACE OF ORIGIN.

AN INTERESTING STORY, I USED TO HAVE A SOURDOUGH THAT I GOT FROM A FRIEND IN ENGLAND.

AND A FRIEND HERE IN NORWAY ONCE TASTED MY SOURDOUGH, AND HE SAID, "IS THIS MADE FROM GRAPES?"

AND I SAID, "I DON'T KNOW.

I GOT IT FROM A BLOKE IN ENGLAND."

AND I CALLED MY FRIEND AND, HE SAID, "I DON'T KNOW," AND HE CALLED HIS FRIEND AND THEY DID A BIT OF DETECTIVE WORK, AND AFTER THREE WEEKS I GOT AN E-MAIL SAYING "YES, IT'S TRUE."

IT WAS MADE FROM ZINFANDEL GRAPES IN NORTHERN CALIFORNIA IN 1994.

AND MY FRIEND COULD SMELL THOSE GRAPES MORE THAN TEN YEARS LATER.

I THINK THAT'S PRETTY AMAZING.

AND A DOUGH MADE WITH A SOURDOUGH STARTER WILL TAKE CONSIDERABLY LONGER TO DEVELOP.

CAN YOU HELP ME TAKE THEM OUT?

WATCHING YOU HANDLE THE DOUGH.

YOU GET A SENSE THAT YOU'RE CARESSING IT.

I HAVE A TENDENCY TO POUND, YOU KNOW.

BUT THE BREAD IS YOUR FRIEND, NOT YOUR ENEMY.

>> YES.

>> AND THEN YOU SHOULD LEAVE THE BREAD FOR AT LEAST A COUPLE OF HOURS BEFORE BAKING THE BREAD.

THEY LOOK MAGNIFICENT!

OKAY, THERE IS ONE THING BETTER THAN THE SMELL OF FRESHLY BAKED BUNS, AND THAT'S THE SMELL OF FRESHLY BAKED SOURDOUGH BREAD.

IT SMELLS APPLES.

>> YES.

>> DO WE SMELL THE SOURDOUGH, OR IS IT THE FACT THAT WE'RE IN A ROOM FULL OF APPLES?

I THINK IT'S...

IT MUST BE THE DOUGH.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

LONG AFTER THE LAST APPLE HAS BEEN PICKED, EVEN LONG AFTER THE APPLE TREE HAS STOPPED BEARING FRUIT AND THE DISAPPOINTED FARMER HAS GONE OUT WITH HIS SAW AND CUT THE TREE DOWN -- EVEN AFTER THIS, THE APPLE TREE STILL CARRIES WITH IT A LOT OF FLAVOR.

APPLE WOOD IS AN IMPORTANT RESOURCE, CARRYING GREAT FLAVOR.

NOT IF YOU... EAT IT.

THEN IT'S HARD TO APPRECIATE.

BUT IF YOU BURN IT, THE SMOKE WILL HAVE A SWEET TASTE THAT IS QUITE FANTASTIC.

THIS IS A CURED DUCK BREAST THAT I'VE SMOKED WITH APPLE WOOD CHIPS AND CHARCOAL.

AND IT SMELLS FANTASTIC!

IT'S GOT SOME OF THAT APPLE SWEETNESS, BUT ALSO THAT SMOKY FLAVOR THAT'S SO NICE WITH SALT AND KIND OF FATTY MEATS.

AND I'LL SERVE THIS THE SIMPLEST WAY I CAN IMAGINE, WITH SOMETHING SWEET, SOMETHING A LITTLE BIT TART, SOMETHING CRUNCHY.

LET'S SAY AN APPLE.

THIS IS NOT REALLY COOKING.

IT'S JUST COMBINING FLAVORS.

BUT THAT MIGHT BE JUST AS USEFUL AND JUST AS TASTY.

THE LAST THING I'M GOING TO MAKE TODAY IS PORK SHOULDER.

AND PORK SHOULDER IS A PERFECT CUT TO MAKE IF YOU HAVE A BAKING OVEN.

YOU CAN PLACE IT THE OVEN AS IT STARTS TO COOL AND YOU CAN LEAVE IT IN FOR HOURS.

WHAT I'VE DONE IS JUST MAKE A CRISSCROSS PATTERN IN THE SKIN.

THAT WAY YOU GET A REALLY, REALLY NICE CRACKLING.

ALL I'M GOING TO DO BEFORE I PUT IT IN THE OVEN IS RUB IT WITH SALT.

AND THEN I PLACE THE MEAT IN A ROASTING TIN, PREFERABLY ON TOP OF A ROASTING RACK LIKE THIS, SO THAT ALL THE FATS AND COOKING JUICES WILL RUN INTO THE TIN AND THE MEAT WILL STILL STAY ON TOP.

AND I JUST ADD A LITTLE BIT OF OIL TO GET THE BROWNING STARTED.

AND I RUB IN THE OIL.

A TABLESPOON OR SO IS ALL YOU NEED.

AND WHEN IT COMES TO WHAT TEMPERATURE TO COOK THE MEAT, IF YOU HAVE A BAKING OVEN, THEN IT'S QUITE EASY.

YOU PUT IT IN A QUITE HOT OVEN AND YOU WAIT FOR THE TEMPERATURE TO DECLINE GRADUALLY.

IF YOU HAVE A NORMAL OVEN, START OFF AT 350 FAHRENHEIT, 175 CENTIGRADE, FOR AN HOUR OR SO.

AND THEN REDUCE THE TEMPERATURE A LITTLE BIT TO AROUND 300° F, 150° C, AND LEAVE IT FOR ANOTHER HOUR OR SO.

AND AFTER TWO HOURS IT'S NOT YET DONE.

BUT IT'S TIME TO ADD SOME APPLES AND ONIONS.

AND APPLES AND PORK GO VERY WELL TOGETHER.

AND I MAKE A POINT OUT OF USING DIFFERENT TYPES OF APPLES.

SOME ARE SWEET, OTHERS ARE TART.

SOME ARE FLOURY, OTHERS WILL ALMOST FALL APART WHEN YOU COOK THEM.

AND I THINK THAT THIS VARIATION IS A VALUE IN ITSELF.

IT MAKES THE EATING EXPERIENCE MORE INTERESTING.

AND ONIONS -- RED ONIONS AND YELLOW ONIONS.

AND THE INTERESTING THING WITH USING ONIONS AND APPLES TOGETHER IS THAT, WHEN COOKED, THE ONIONS ARE ALMOST SWEETER THAN THE APPLES.

NOW, THE APPLES AND ONIONS ARE UNDER THIS ROASTING RACK, SO THEY'LL SOP UP MANY OF THE COOKING JUICES AND BE EXTRA DELICIOUS.

AND THEN I RETURN IT ALL TO THE OVEN.

IF YOU'RE USING A NORMAL OVEN, AT 300 FAHRENHEIT, 150 CENTIGRADE FOR AN HOUR AN HOUR AND FIFTEEN MINUTES.

AND IF YOU WANT THE CRACKLING TO BE EVEN HARDER, AND TO START TO POP UP, JUST TURN UP THE TEMPERATURE A LITTLE BIT THE LAST FIFTEEN MINUTES OR SO.

I'M GOING TO SERVE THIS WITH MASHED POTATOES, WHERE I MIX IN A LITTLE BIT OF APPLES AND A LITTLE BIT OF CELERIAC, SO THERE'S AN ELEMENT OF APPLES EVEN IN THE MASHED POTATOES.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE -- THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪