Today, Author Renee Ryan shares a recipe she can’t make but it’s one of her husband’s favorites–Oh, dear, sounds like me and making cakes not from a box. Here’s Renee:

“One of my biggest pleasures writing a new book is the research phase. I’m sure that’s why I love writing historical romance. I learn so many new things. For example: In the process of researching my current release, HANNAH’S BEAU, I found out a lot about the American theater in the late 1800s. For my February 2010 release, HEARTLAND WEDDING, I made my heroine a Norwegian-immigrant-turned-cook at a boarding house in 1860 Kansas. That meant I had the pleasure of researching some of my favorite Norwegian dishes.


No, I’m not Norwegian. But my darling husband is, all the way down to his blond hair, blue eyes and Nordic good looks. Every time he mentions a new adventure that involves a cross-country trek I find myself thinking about his Viking ancestors. I must point out that my husband grew up in a good Christian home under the guidance of loving, godly parents who taught him good values and a strong work ethic. No pillaging and plundering allowed. Since I knew how much my husband enjoyed hearty dishes from the old country, I took it upon myself to make a few of the easier recipes in my own kitchen. An added benefit to this culinary undertaking was a newfound appreciation for my mother-in-law, Dee.

Because of distance, Dee was unable to guide me personally through the cooking process. However, she was gracious enough to send her most treasured recipes to me. I was determined to do each and every one of them justice. Unfortunately, I managed to fail more often than not. I will never master Kumla, one of my husband’s favorites, and a very difficult dish to make. I bow to Dee’s expertise on that one.

Kumla is essentially a dumpling-type recipe that uses potatoes rather than flour. Warning: the Kumla making process is messy. The dumplings have been known to drop a large Norwegian male into a half-day slumber. It is an amazing dish.

Although I can’t make Kumla very well, I continue to attempt some of the easier Norwegian recipes. For more information about my upcoming releases, or for a Norwegian recipe or two, please contact me at my website.

BEST KUMLA RECIPE

4 to 6 lb. of picnic ham.
Cover with water about 1/2 the depth of ham.
Boil from 2 – 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the potato dumplings.

How you make the Dumplings:
Start preparing the dumplings about an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9 tsp. baking powder, should be level

Taste the broth to see if it is salty- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling ham broth.

Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!”–Renee

Renee, it sounds delicious! But I don’t know if I’d make it in summer. No doubt Norwegian summers are a bit cooler. –Lyn