NW Nordic Food

Nordic Border
Nisse Hygge Long Logo

While our red wine goes with many different styles of cuisine, we are proud of its natural affinity for Nordic cuisine.  Our name beholds Nordic inspiration – through the beloved Nisse spirits of woodland dwelling and the popular concept of “hygge”, which is all about comfort and coziness.

Lefse rolled on a plate

WHERE TO EAT NORDIC in the northwest

Here’s a list of some of our favorite Nordic food purveyors in the Pacific Northwest.


BRODEREveryday Nordic Fare

FIMBULNordic Supper Club


VIKING SOUL FOOD Fuel for the Champions of Valhalla



Rose Hip Soup
From NPR “New Nordic Is Cool, But, Old Scandinavian Food Holds Its Own” 
By Deena Prichep, Nov. 13, 2013, http://www.npr.org.

Rose hips, which ripen long after the rose blooms have faded, can be dried to enjoy all year and serve as an important source of vitamin C in northern countries. This soup is common in Sweden, with its deep rosy color and sweet-tart tang. And it’s adaptable — you can enjoy a lightly sweetened version for breakfast, or go full-on with the whipped cream and a bit more sugar for a dessert.

Makes 4 servings

1 cup dried rose hips (available in bulk sections of supermarkets or natural food stores)

Juice of 1/2 to 1 lemon

1/4 to 1/3 cup sugar

Unsweetened whipped cream to taste

Place the rose hips in a pot and add water until it covers them by an inch. Bring to a boil, and then reduce to a simmer until the rose hips have completely softened, about 15 minutes.

To break down (and strain out any pits or sticks), run through a food mill or puree in a blender and then pass through a sieve. Return to the pot and add lemon and sugar to taste, along with additional water, if needed, to yield a thick-yet-spoonable soup. Serve with whipped cream.


Danish Rye Bread
From Saveur, by Claus Meyer, Aug. 9, 2017

Sour Danish rugbrod is just barely leavened, dense in flavor as well as texture, and full of crunchy seeds and grains.

Makes one 9×4 loaf
Time:  24 hours

For the soaker and sourdough:

1 cup cracked rye kernels
13 cup sunflower or pumpkin seeds
2 tbsp. mature rye sourdough starter

1 cup wholegrain rye flour

For the bread:

1 cup plus 1 Tbsp. wholegrain rye flour
2 tsp. malt syrup
2 tsp. sea salt
14 tsp. instant yeast
Vegetable oil, for greasing
In a small bowl, mix ¾ cup cold water, the rye kernels, and the seeds. Cover with a cloth or plastic wrap and let soak at room temperature for 24 hours.
In a separate bowl, mix the sourdough starter and ⅓ cup water. Add the rye flour and mix until fully absorbed. Cover the bowl with plastic wrap and let proof at room temperature for 24 hours.
In a medium bowl, mix the soaked grains and ½ cup of the sourdough starter, then add the rye flour, ¼ cup plus 3 Tbsp (3 ½ fl. oz.) water, the malt syrup, salt, and yeast.
Using your hands, mix the dough until the ingredients are evenly combined, about 2 minutes. (Dough will be very sticky.)
Grease a 9×4-inch loaf pan with oil. Add the dough, flattening it into an even layer with a spatula. Set in a warm place until the loaf has gained 30% volume or has risen to ¾ inches below the top of the pan, 2-3 hours.
Preheat the oven to 360° at least 30 minutes before baking.
Transfer the loaf pan to the oven and bake until a thermometer inserted into the center registers 210°, about 80 minutes.
Remove the loaf from the pan and set on a cooling rack. Let cool overnight before slicing or serving. Bread can be stored in a paper bag at room temperature for up to one week, or frozen in a plastic bag for up to two months. Serve thinly sliced.