>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I AM ON THE TOP OF WESTERN NORWAY, JUST ABOVE THE FJORD VALLEY OF HARDANGER.

AND I'M...I'M TINA NORDSTROM.

IT MIGHT NOT LOOK LIKE IT, BUT DOWN IN THE VALLEY, IT IS LATE SPRING.

YOU KNOW, NATURE'S JUST GETTING RID OF THE WHITE BLANKET OF SNOW, AND THE ICE IS MELTING INTO SMALL STREAMS AND WATERFALLS DOWN ON THE MOUNTAINSIDE.

AND THESE ARE, OF COURSE, PERFECT CONDITIONS FOR THE FJORD TROUT.

HARDANGER IS NORWAY'S FRUIT GARDEN, IN MANY WAYS LIKE SKANE IN SWEDEN, WHERE I COME FROM.

IN FALL, YOU'LL BE AMAZED TO SEE THE ABUNDANCE OF APPLES AND PEARS BEING PICKED.

LUCKY FOR US, THE FRUIT CAN BE CONSERVED AND TURNED INTO JAM, JUICE, AND, FOR EXAMPLE, CIDER THAT WE CAN ENJOY ALL YEAR ROUND.

JUST LOOK AT THIS.

ISN'T IT JUST STUNNING?

YOU JUST HAVE TO TAKE A GOOD LOOK AND A DEEP BREATH.

IT IS FOR REAL.

NOW I AM ON MY WAY TO THAT PLACE, BRAKANES HOTEL IN ULVIK.

AND THAT'S THE PLACE WHERE I'M GOING TO STAY FOR A COUPLE OF DAYS.

[ HORN TOOTS ] TODAY, WE ARE GOING TO USE, OR I AM GOING TO USE, THE PANTRY OF HANDANGER.

WE START OFF WITH A NICE SANDWICH WITH TURKEY AND FRIED NETTLES.

THEN WE HAVE SMOKED TROUT WITH FILBUNKE.

YES, I'M GOING TO EXPLAIN WHAT THAT IS LATER.

WE HAVE A DESSERT WITH APPLES AND WILD THYME.

AND TO TOP IT OFF, I'M GOING TO HAVE A DRINK ON THE GLACIER WITH SOME SASHIMI.

I PROMISE YOU THAT YOU WON'T BE DISAPPOINTED.

MY FIRST STOP IN HARDANGER IS AT HOMLAGARDEN TURKEY FARM.

HERE BJORN AND ELSE LIVE AND WORK.

AND ON THESE LUSH MOUNTAINSIDES, THEY RAISE ORGANIC TURKEY.

HERE I'M STANDING WITH BJORN AND ELSE.

AND THERE'S NO TURKEY SANDWICH WITHOUT A TURKEY, IS THERE?

SO LET'S GET ONE, OKAY?

>> Bjorn: YES.

>> [ SCREAMS ] [ LAUGHS ] THANK YOU, BJORN AND ELSE.

>> YOU'RE WELCOME.

>> THIS WAS THRILLING.

NOW I KNOW HOW TO CATCH A TURKEY.

[ LAUGHING ] AND WE'RE GOING TO GO PICK SOME NICE NETTLES.

WELL, MY NEXT INGREDIENT IS NETTLES.

LOOK AT THIS.

SMALL, NICE NETTLES.

IF YOU HAVE A NETTLE STING, YOU CAN JUST GRAB A LEAF, ROUGHLY.

YOU CRUSH THE FIBER ON THE BACK, CRUMPLE IT TOGETHER.

THERE YOU GO.

WELL, AS YOU CAN SEE, IT DID WORK.

I CAN FEEL A LITTLE BIT ITCHINESS, BUT IT'S...

IT'S ALL RIGHT, ACTUALLY.

AND NETTLES, I'M GOING TO DEEP-FRY MY NETTLES AND SERVE IT TO MY TURKEY SANDWICH.

AND IF YOU DON'T WANT TO DEEP-FRY THE NETTLES, YOU COULD MAKE A SMOOTHIE.

YOU KNOW, WITH BANANAS AND NETTLES AND STUFF.

OR YOU JUST EAT IT RAW.

LIKE THIS.

WELL, IT TASTES LIKE GRASS.

STINGING GRASS.

ALL RIGHT, ACTUALLY.

WELL, IF YOU DON'T HAVE ANY NETTLES, YOU CAN USE PARSLEY INSTEAD.

BARONIET ROSENDAL.

IT'S THE SMALLEST CASTLE IN SCANDINAVIA.

THE GARDEN IS OVER 300 YEARS OLD, AND THE ROSE GARDEN, IT'S FROM THE MID-1850s.

WELL, HELLO, EVERYONE.

HERE I AM WITH MY NETTLES.

IT IS IMPORTANT WHEN YOU MAKE A NICE SANDWICH THAT YOU HAVE A GOOD SPREAD.

YOU CAN USE BUTTER, OF COURSE.

WHAT I'M TALKING ABOUT IS...

IT'S KIND OF A GLUE THING ON THE SANDWICH.

SOMETHING THAT'S STICKY THAT YOU PUT ON THE BREAD AND THEN YOU CAN ADD HAM OR CHEESE OR WHATEVER YOU WANT.

BUT WHAT I DO HATE WHEN ORDERING A SANDWICH WITHOUT THAT IS THAT YOU TAKE A BITE AND EVERYTHING...THE SANDWICH JUST FALLS APART.

I DON'T LIKE THAT.

AND THE SPREAD TODAY IS THIS.

I'M GOING TO MAKE A SPREAD WITH APPLES AND MUSTARD AND SHALLOTS, MORE LIKE A SAVORY.

I'M NOT GOING TO ADD SUGAR TO IT.

SO IT'S REALLY, REALLY DELICI I START OFF WITH THAT, AND THEN I JUST PUT MY TURKEY ON THE GRILL.

SO WE START TO CHOP APPLES.

WE'RE GOING TO PUT THOSE IN MY CASSEROLE WITH SOME OLIVE OIL, SHALLOTS, SALT, AND PEPPER, AND THEN A BIG, HUGE LOBE OF MUSTARD.

AND THEN WE'RE ALMOST THERE.

I START OFF CUTTING MY APPLES REALLY ROUGHLY.

I DON'T PEEL MY APPLES BECAUSE THE SKIN IS REALLY, REALLY THIN.

AND THIS COLOR, THIS RED COLOR WILL MAKE THE COMPOTE A LITTLE SLIGHT RED, AND THAT'S JUST BEAUTIFUL, ISN'T IT?

SOME OLIVE OIL, SHALLOTS, THERE YOU GO.

AND WHEN MAKING THIS KIND OF COMPOTE, I LIKE IT A LITTLE BIT CHUNKY, DON'T MAKE IT TOO MUSHY.

I WANT TO ACTUALLY FEEL SOME WHOLE APPLES IN MY MOUTH WHEN I'M EATING THE SANDWICH.

SO JUST PUT THE APPLES AND THE SHALLOTS INTO THE CASSEROLE.

IT'S REALLY NICE WITH A LITTLE BIT OF ALCOHOL IN IT.

MMM...CIDER, APPLE CIDER.

WE'LL REDUCE IT.

WELL, NOW WE JUST PUT THE LID ON AND LEAVE IT FOR AROUND FOUR MINUTES.

MY TURKEY... MY TURKEY BREAST.

I'M JUST GOING TO USE THE INNER FILET.

PUT SOME OLIVE OIL, SALT AND PEPPER ON IT AND OUT ON THE GRILL, AND THAT WILL TAKE AROUND TEN MINUTES.

OKAY.

HERE WE HAVE THE INNER FILET OF THE TURKEY FROM THE TURKEY BREAST.

AND NOW JUST WHACK IT ON THE GRILL.

AS YOU CAN SEE, MY APPLES HAVE STARTED TO GET A LITTLE BIT MUSHY.

AND THAT IS EXACTLY HOW I WANT THEM.

NOW WE JUST NEED TO ADD SOME SALT, PEPPER, AND SOME COARSE MUSTARD.

SO A BIG LOBE OF THE MUSTARD.

THERE WE GO.

TASTE IT.

I LOVE THIS.

MMM...

DELICIOUS.

I PROMISE YOU.

WE ARE ALMOST THERE.

MY TURKEY NEEDS AT LEAST FIVE MINUTES.

IN THE MEANTIME, I'M GOING TO FRY SOME NETTLES.

HERE WE HAVE THIS BEAUTY.

I'M JUST GOING TO FRY IT IN PLAIN RAPESEED OIL OR WHATEVER YOU WANT.

DON'T USE NICE OLIVE OIL.

THAT'S A WASTE, ACTUALLY.

SO WE JUST FRY IT, ADD SOME SALT, AND THEN IT WILL BE EVEN MORE DELICIOUS.

A GOOD TRICK TO SEE IF THE OIL IS WARM ENOUGH IS TO ADD SOME BREAD INTO THE OIL.

IF THE OIL IS READY AND THE BREAD TURNS GOLDEN BROWN, THEN YOU CAN START TO FRY.

HERE WE HAVE THE TURKEY, AND THIS IS JUST PERFECT.

SO, LET'S PUT MY SANDWICH TOGETHER WITH MY CRISPY NETTLES, MY APPLE COMPOTE WITH MUSTARD.

SOME OLIVE OIL.

OH, I'M SO HUNGRY.

AND TO TOP IT OFF, WE DO THAT WITH SOME CRISPY NETTLES.

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

IT IS IN DEEP NORWEGIAN FJORDS LIKE THIS ONE IN HARDANGER WHERE YOU CAN FIND AQUACULTURES WITH VERY GOOD CONDITIONS TO CULTIVATE TROUT.

I GUESS IT IS THE COLD WATER FROM THE GLACIER TOGETHER WITH THE FRESH SEAWATER THAT MAKES THIS TROUT UNMATCHED ANYWHERE ELSE IN THE WORLD.

THESE LARGE BASKETS OF RAISED TROUT ARE KEPT IN THE DEEP FJORD WATERS WHERE THE TROUT WILL GROW UNTIL IT HAS THE PERFECT SIZE AND TASTE.

HILDEBJORG WORKS WITH THE FISH EVERY DAY, AND I ASKED HER WHAT THE BIGGEST DIFFERENCE BETWEEN TROUT AND SALMON IS.

AND SHE TOLD ME THAT THEY ARE BASICALLY COUSINS.

THE TROUT IS A BIT MORE EXCLUSIVE AND HAS A MORE REFINED FLAVOR.

THE SHAPE IS ROUNDER, AND, SHE ADDED, THE TROUT IS MORE BEAUTIFUL.

WHAT HAVE WE LEARNED ABOUT THE FJORD TROUT AND THE SALMON, THE DIFFERENCE?

I'M TALKING ABOUT THE DIFFERENCE.

WELL, AS YOU CAN SEE, HERE WE HAVE THE SALMON AND WE HAVE A TROUT.

YOU CAN LOOK AT THE HEAD.

FIRST OF ALL, LOOK AT THE HEAD.

THE TROUT HEAD IS A LITTLE BIT SMALLER, AND YOU CAN SEE THAT THE NOSE IS SHAPED IN A DIFFERENT WAY.

THE COLOR IS TOTALLY DIFFERENT, AND ALSO THE TROUT'S SKIN IS A LITTLE BIT SMALLER.

BUT I THINK THE BIGGEST DIFFERENCE IS... IS THE FIN.

HERE YOU CAN SEE, THE TROUT HAS A VERY, VERY SMALL, TINY FIN, AND THE SALMON HAS A MORE V-SHAPED FIN, ACTUALLY.

THEY ARE COUSINS, BUT THEY ARE TOTALLY DIFFERENT.

AND YOU WILL SEE IT LATER WHEN YOU CAN SEE THE FLESH OF THE TROUT, AND THAT IS MUCH MORE RED, INTENSIVE RED.

YES, WELL, NOW YOU KNOW.

JUST LOOK AT THIS.

SOME EDIBLE FLOWERS, APPLE FLOWERS.

AND IT'S FUNNY THAT YOU CAN EAT THOSE.

THEY'RE VERY FLOWERY IN A WAY.

[ LAUGHS ] I PREFER APPLES, BUT THEY'RE BEAUTIFUL, AREN'T THEY?

I'M GOING TO USE THEM AS A GARNISH LATER WHEN I'M MAKING MY DESSERT.

BUT FIRST, I'M GOING TO SMOKE SOME TROUT.

HERE WE HAVE THE TROUT, AND AS YOU CAN SEE, THE COLOR THAT I TOLD YOU ABOUT BEFORE.

IT HAS A MORE INTENSE RED COLOR, HASN'T IT?

BUT I'M GOING TO START WITH MY FILBUNKE.

I'M SORRY.

FILBUNKE IS A SWEDISH WORD AND...

YES, I'M SWEDISH AND THE WORD I'M LOOKING FOR IS MAYBE "SOUR MILK."

IT'S SOMETHING THAT YOU ACTUALLY DID IN THE OLD DAYS TO CONSERVE MILK DURING SUMMER.

AND THAT TAKES A WHILE, SO I THINK WE JUST START OFF WITH THAT.

I'M GOING TO USE ORDINARY MILK AND SOME KULTURMJOLK... THAT IS IN NORWE.

IT'S A LITTLE BIT THICKER.

SO, I'M GOING TO PUT SOME ORDINARY MILK ON THE HEAT UNTIL IT HAS A DEGREE OF 185 DEGREES FAHRENHEIT, AND THAT IS APPROXIMATELY 85 DEGREES CELSIUS.

THEN I'M GOING TO LEAVE IT TO COOL DOWN UNTIL 62 OR 70 DEGREES FAHRENHEIT, ABOUT 20 DEGREES CELSIUS.

SO THIS WILL TAKE A WHILE.

JUST SIT DOWN, RELAX.

MMM, WE'RE ALMOST THERE.

IN THE MEANTIME, I'M GOING TO RUB MY TROUT WITH SOME SALT BEFORE PUTTING IT IN THE SMOKER.

THERE YOU GO.

JUST LEAVE IT TO SIT FOR FIVE MINUTES.

[ GASPS ] ALMOST THERE.

SO NOW WE JUST LEAVE THE MILK TO COOL DOWN UNTIL IT HAS A ROOM TEMPERATURE.

THAT'S PERFECT.

AND THEN I'M GOING TO LIGHT MY SMOKER.

HERE WE ARE.

THEN WE'RE JUST GOING TO ADD THE FISH.

LEAVE IT ON THE HEAT FOR AROUND TEN MINUTES, THEN WE TURN OFF THE HEAT AND JUST LEAVE IT TO COOL DOWN.

AND DON'T OPEN THE LID.

NOW MY TROUT IS DOING WELL IN MY SMOKER.

YOU CAN SEE THE SMOKE, AND THE FLAVOR IS REALLY INTENSIVE.

IT'S REALLY, REALLY NICE.

YOU JUST LEAVE THAT FOR TEN MINUTES.

AND MY MILK...

IT HAS COOLED DOWN.

SO WHAT I'M GOING TO DO NOW, I'M GOING TO ADD SOME KULTURMJOLK, AND IF YOU DON'T HAVE THIS...

THIS IS A VERY NORWEGIAN THING, YOU CAN USE BUTTERMILK INSTEAD.

SO WE ADD THIS AND THEN WE JUST WHACK IT INTO SOME NICE GLASS BOWLS AND THEN INTO THE FRIDGE FOR AROUND EIGHT HOURS.

OKAY.

SO YOU JUST SIT DOWN, AND I WILL BE BACK IN A FLASH.

JUST LOOK AT THIS.

NOW IT HAS THICKENED.

TAKE A GOOD LOOK.

NICE AND CREAMY.

PERFECT.

SO WHAT WE'RE GOING TO DO NOW, I'M GOING TO TAKE SOME FRESH DILL AND SOME CHIVES, CHOP IT ROUGHLY, ADD IT TO MY SOUR MILK, AND THEN GIVE IT A GOOD SPLASH OF NICE NORWEGIAN VODKA, AND THEN I'M GOING TO OPEN THE LID.

TA DA.

YES!

MY SMOKED TROUT.

AH, THIS IS REALLY NICE.

IT'S A LITTLE BIT WARM STILL.

THAT'S NICE.

MM.

NOW MY FAVORITE PART.

AND THAT IS THE TASTING.

WELL, LOOK AT THIS.

I KNOW THAT THIS IS TORTURE FOR YOU AT HOME, AND I KIND OF LIKE THAT TOO.

[ LAUGHS ] OKAY, WARM, SMOKED NORWEGIAN TROUT GOES INTO MY MOUTH.

THIS IS RELIGIOUS.

IT'S FAT, IT'S JUICY.

JUST PERFECT.

AND TOGETHER WITH THE SOUR MILK AND THE NORWEGIAN VODKA, IT WILL BE EVEN BETTER.

FROM THE OCEAN TO THE MOUNTAINTOP, FROM WARM TO COLD WEATHER... UP HERE, I WILL AGAIN USE THE FJORD TROUT TO MAKE SOME GREAT SASHIMI WITH THE LOCAL DRINK.

IN THE SPRING, THIS GLACIER SLOWLY MELTS AND COLLAPSES INTO FRESHWATER STREAMS.

THIS PROCESS CAN TAKE HUNDREDS, EVEN THOUSANDS OF YEARS.

WHEN THE WATER MELTS AND FILTERS THROUGH THE SEDIMENTS IN THE MOUNTAINS, IT BECOMES CRYSTAL-CLEAR WATER AND THE SOURCE OF SOME OF THE LOCAL LIQUORS, WHICH IS MORE OR LESS WATER.

THE DRINK I'M DOING TODAY COMES FROM THIS REGION OF NORWAY.

I'M EXHAUSTED.

IT MIGHT LOOK LIKE IT'S NOTHING, BUT IT'S REALLY HARD WORK.

AND YOU HAVE TO REMEMBER THAT I'M STANDING ON ICE.

IT'S SNOW, BUT DOWN THERE IT'S PACKED GLACIER ICE.

AND THAT, I PROMISE YOU, CONSTANTLY MOVES DURING THIS TIME OF THE YEAR, LATE SPRING AND SUMMER, MOVING DOWNHILL.

[ LAUGHS ] SO, YES, IT'S A LITTLE BIT NERVOUS, BUT I LIKE IT.

NOW, ENOUGH WITH ADVENTURE.

LET'S HAVE A DRINK.

[ LAUGHS ] I HAD TO CLIMB A MOUNTAIN TO GET A DRINK.

THAT WAS HARD WORK.

I'M USUALLY NOT DOING THAT...

CLIMBING MOUNTAIN, THEN I GET A DRINK.

BUT NOW, I'VE FOUND THIS BEAUTIFUL SPOT AND HERE I'M GOING TO MAKE A DRINK WITH THE NORWEGIAN VODKA.

AND WHAT I BRING, WHAT I FOUND WHEN I WAS CLIMBING THE MOUNTAIN, WAS SOME GLACIAL ICE.

SO I'M GOING TO START WITH THAT, FILLING MY GLASSES WITH SOME GLACIAL ICE, AND THEN I'M GOING TO MAKE A DRINK WITH SOME JUNIPER BERRIES, FENNEL SEEDS, LEMON ZEST, AND A LITTLE PINCH OF SALT.

AND THAT WILL BE JUST BEAUTIFUL, I PROMISE YOU.

THERE WE GO.

NOW WE HAVE SOME CRUSHED GLACIAL ICE.

THIS IS ACTUALLY THE SOURCE TO A PERFECT NORWEGIAN VODKA.

IT'S MADE FROM THIS...

GLACIAL ICE.

I'M GOING TO USE SOME GREEN JUNIPER BERRIES, AND THESE ARE NOT RIPE, AS YOU CAN SEE.

IT TAKES THREE YEARS, ACTUALLY, TO GET THE PERFECT JUNIPER BERRIES.

FIRST YOU HAVE THE FLOWER AND THEN YOU HAVE THIS, THE GREEN ONES, AND THEN YOU HAVE THE BLACK ONES.

BUT THESE ARE TASTY AS WELL.

THEY HAVE A LITTLE MILD JUNIPER BERRY FLAVOR.

WELL, AND I LIKE IT.

SO, WHAT WE DO -- YOU'RE JUST GOING TO CRUSH SOME OF THEM AND THE FENNEL SEEDS, SOME SALT, SOME LEMON JUICE, THE NORWEGIAN VODKA, AND THEN WE'RE ALMOST DONE.

THIS IS JUST A NICE PLACE.

SITTING, CHOPPING JUNIPER BERRIES AND FENNEL.

AND IT IS IMPORTANT THAT YOU REALLY FINELY CHOP IT.

JUST LOOK AT THAT.

YOU CAN LOOK AT THAT WHEN I'M CHOPPING THIS.

YOU KNOW, THE SNOW WILL MELT VERY SOON, AND DOWN UNDER, YOU WILL SEE THE GLACIER.

THE BLUE, BLUE, BLUE ICE.

YOU WILL SEE THAT, IN, WELL, MAYBE A MONTH.

NOW IT'S FINELY CHOPPED, SO NOW WE'RE JUST GOING TO ADD IT INTO MY GLASS.

FINELY CHOP ONE TABLESPOON OF JUNIPER BERRIES, A HALF TABLESPOON OF FENNEL SEEDS, AND GRATE A LEMON.

THEN YOU CRUSH THE GLACIAL ICE, OR YOU CAN USE, OF COURSE, ORDINARY ICE FROM THE FREEZER.

THEN YOU ADD EVERYTHING TO THE GLASSES, AND THEN YOU HAVE SOME FRESH GROUND BLACK PEPPER ON THE TOP.

THEN WE JUST TOP IT WITH SOME SALT.

THERE WE GO.

LOOKS NICE, DOESN'T IT?

SO, THE DRINK IS READY.

NOW WE JUST NEED SOME SNACKS, DON'T WE?

AND LUCKY FOR US, I BROUGH SOME FJORD TROUT.

SO I'M JUST GOING TO SLICE IT UP, PUT SOME SALT AND PEPPER ON IT, AND HAVE A GOOD SLICE OF IT TOGETHER WITH THE DRINK.

AND THAT'S NICE.

AND WITH THIS VIEW.

AH, THIS IS NICE.

AND IT IS DEFINITELY WORTH THE CLIMB.

[ LAUGHS ] AND LOOK AT THE DRINK... AND THE FJORD TROUT.

CHEERS.

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

YOU JUST SAW ME OVER THERE ON THE GLACIER, DIDN'T YOU?

AND I WAS WINTER-DRESSED.

AND DIDN'T I SAY THAT IN THE VALLEY IT'S LATE SPRING?

IT IS.

I HAD TO SLIP INTO SOMETHING MORE COMFY, LIKE A SUMMER DRESS.

[ LAUGHS ] WELL, WE KNOW THAT HARDANGER IS WELL KNOWN FOR THE TROUT, THE FJORD TROUT.

BUT I PROMISE YOU THERE IS MORE, AND THAT'S WHY I'M IN STEINSTO.

AND THAT'S BECAUSE OF THE APPLES.

IT MIGHT LOOK A LITTLE BIT WILD WITH ALL THE GRASS AND DANDELIONS AND STUFF.

BUT THERE IS A PURPOSE, BECAUSE WHEN THE DANDELIONS DIE, THE ROOT SYSTEM FERTILIZES THE SOIL.

AND THAT'S PERFECT FOR THE APPLES.

AND, YOU KNOW, WHEN I MEET ALL THESE FRUIT FARMERS AROUND HERE, I JUST LOVE THEIR PASSION, AND THEY'RE SO GOOD AT TAKING CARE OF THE FRUIT, THE APPLE.

THEY'RE MAKING JAM, CIDER, JUICES.

I JUST LOVE THAT KIND OF PASSION.

I GUESS I HAVE IT MYSELF.

THERE ARE MANY DIFFERENT ORCHARDS, ALL WITH THEIR OWN PERSONAL TOUCH.

THIS PLACE HAS ROWS OF LOW TREES AND PRODUCES A WEAK ALCOHOL CONTENT CIDER, ALMOST COMPLETELY WITHOUT ADDING SUGAR.

HERE I'M STANDING IN A FRUIT ORCHARD WITH AN EXPERT.

ASBJORN, YOU CAN JUST SAY HI.

>> HI, HI.

>> [ LAUGHS ] HE'S AN EXPERT IN ALL KINDS OF APPLES.

THERE ARE A LOT OF BEES HERE, OF COURSE, AND THEY ARE REALLY IMPORTANT BECAUSE THEY ARE THE ONES THAT'S DOING ALL THE WORK.

HE'S NOT DOING ALL THE WORK.

WELL, A LITTLE BIT.

>> NO.

>> BUT THEY ARE CREATING THE GREAT APPLE, ACTUALLY.

ASBJORN, HE JUST TOLD ME THAT THE SWEDISH APPLE, AROMA, IS PERFECT FOR CIDER PRODUCTION.

OTHERS DO THE OPPOSITE AND TRY TO MAKE THE JUICES AS POTENT AS POSSIBLE.

ONE ORCHARD MAKES A WONDERFUL LIQUEUR AND AN APPLE SCHNAPPS.

BUT I PROMISED YOU A DESSERT, DIDN'T I?

A DESSERT WITH APPLES AND THYME, AND SOME FROZEN APPLES AS WELL.

SO WHAT WE'RE GOING TO DO -- I'M GOING TO WHACK THIS INTO THE FREEZER.

PLEASE CATCH.

THERE WE GO.

AND I'M GOING TO START TO CUT MY APPLES INTO QUARTERS.

SO A LOBE OF BUTTER GOES INTO THE PAN.

WHAT WE'RE GOING TO DO THEN IS THAT WE'RE GOING TO PUT THIS ON FIRE WITH SOME VODKA.

ADD SOME SUGAR.

THERE WE GO.

AND ALLOW THEM TO MELT TOGETHER.

YOU WANT IT TO BE A LITTLE BIT CARAMELIZED BEFORE YOU ADD THE APPLES.

COME CLOSER.

JUST LOOK AT THIS.

YOU CAN SEE IT HAS STARTED TO CARAMELIZE.

THIS GOLDEN BROWN COLOR, THAT'S EXACTLY HOW I WANT IT.

NOW WE JUST ADD THE APPLES.

ADD SOME APPLE JUICE.

AND JUST SWIRL IT AROUND A LITTLE BIT.

IT'S EXTREMELY HOT.

YOU HAVE TO BE CAREFUL.

WHAT WE DO...

I'M GOING TO PICK SOME THYME.

IT'S A VERY GOOD TASTE FOR THE CARAMELIZED APPLES.

NOW YOU CAN SEE THAT THE APPLES, IT'S A LITTLE BIT MUSHY, BUT WE WANT THEM A LITTLE BIT CRUNCHY AS WELL.

SO LET'S SEE.

WE HAVE THE NORWEGIAN VODKA.

WE ADD THAT AND THEN YOU HAVE TO BE REALLY, REALLY QUICK TO PUT IT ON FIRE.

THERE WE GO.

DID YOU SEE A LITTLE FLAME?

JUST A LITTLE ONE?

JUST SHAKE IT A LITTLE BIT.

AND NOW WHAT'S LEFT IS -- THE ALCOHOL, THAT BURNS OUT, AND WHAT'S LEFT IS THE REAL FLAVOR OF THE VODKA, AND THAT'S REALLY, REALLY NICE.

LET'S TASTE IT.

THAT IS SO YUMMY.

THIS IS SO DELICIOUS.

REALLY, REALLY NICE.

SO WE JUST CLEAR THE DECKS A LITTLE BIT.

IT'S A LITTLE BIT MESSY.

AND NOW, I'M GOING TO SHOW YOU...

IT'S A NICE TRICK HOW YOU CAN WHIP CREAM IN A REALLY, REALLY QUICK WAY.

WE HAVE THE CREAM, AND I ACTUALLY SAW THIS LAST SUMMER WHEN I WAMPING AND I WAS, "WHAT ARE THEY DOING?"

[ LAUGHS ] THIS IS SO FUN.

JUST LOOK AT THIS.

YOU HAVE A PLASTIC BAG, SOME CREAM.

YOU JUST PUT SOME AIR IN IT.

[ BLOWS ] HERE WE GO.

AND THEN YOU JUST SHAKE THE CREAM LIKE YOU HAVE NEVER SHAKEN A PLASTIC BAG BEFORE.

THERE'S NO SOUND ANYMORE, IS IT?

THEN I THINK IT HAS THICKENED.

OH, YEAH.

HA HA.

AND THE CREAM IS WHIPPED.

NOW I'M JUST GOING TO GO AND TAKE MY APPLE OUT OF THE FREEZER.

IT'S IMPORTANT THAT IT'S TOTALLY FROZEN.

OKAY.

HERE WE HAVE THE FROZEN APPLE.

THIS IS DEEP, DEEP, DEEP FROZEN.

YOU CAN HEAR THAT ON THE SOUND, CAN'T YOU?

WE HAVE THE APPLES, THE WARM CARAMELIZED APPLES.

WE HAVE THE WHIPPED CREAM.

[ GRATING FROZEN APPLE ] THERE WE GO.

SOME NICE WARM CARAMELIZED APPLES, WHIPPED CREAM, AND SOME FROZEN APPLE AS WELL.

REALLY, REALLY QUICK AND DELICIOUS.

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

AFTER ALL THIS WORK, IT IS GOING TO BE NICE TO TASTE ALL THE FOOD I'VE MADE.

I'VE INVITED SOME OF THE LOCAL APPLE GROWERS TO SHARE THE FOOD WITH ME.

WHAT A FANTASTIC END TO MY HARDANGER VISIT!

[ SINGING IN NORWEGIAN ] >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.