Destination of the Day - Nordic  Connections
Sunday, October 17, 2021

Before or after today’s Festival Worship service at Mindekirken (mindekirken.org), you can explore the link to Scandinavia House and lists of Nordic newspapers, learn more about the six festival flags, read about two cross-cultural events, and join kids in enjoying two Nordic Stories from a Seattle museum; cooks can learn how to make Icelandic vinarterta, served for Utekaffe at Mindekirken on October 10 and Danish kringle, served today

https://www.scandinaviahouse.org

https://en.wikipedia.org/wiki/List_of_newspapers_in_Denmark

https://en.wikipedia.org/wiki/List_of_newspapers_in_Finland

https://en.wikipedia.org/wiki/List_of_newspapers_in_Iceland

https://en.wikipedia.org/wiki/List_of_newspapers_in_Norway

https://en.wikipedia.org/wiki/Sámi_media

https://en.wikipedia.org/wiki/List_of_newspapers_in_Sweden

https://en.wikipedia.org/wiki/Flag_of_Denmark

https://en.wikipedia.org/wiki/Flag_of_Finland

https://en.wikipedia.org/wiki/Flag_of_Iceland

https://en.wikipedia.org/wiki/Flag_of_Norway

https://en.wikipedia.org/wiki/Sámi_flag

https://en.wikipedia.org/wiki/Flag_of_Sweden

https://finland.fi/arts-culture/nordic-music-biz-20-under-30-list-salutes-young-talent/

https://finland.fi/arts-culture/finlands-moomin-stories-pop-up-at-multilingual-read-hour-event-in-reykjavik-iceland/

https://www.nuori.fi/en/read-hour/

For Kids:   Story Time from the National Nordic Museum

(Norwegian Story)

(Finnish Story)

Recipe of the Day:  Two After-Worship Treats

https://en.wikipedia.org/wiki/V%C3%ADnarterta  (Vinarterta)

Icelandic Vinarterta
From Ásta Einarson Bowen

(This recipe makes 1 7-layer and  1 5-layer cake) 

Filling:

2 lbs.

Prunes, cooked and pitted if necessary

Cook prunes as directed until tender and save liquid, puree prunes.  Add reserved prune liquid, sugar, and cardamom and cook to consistency of jam.  Cool and add vanilla and salt.  Set aside.

 

If you don’t like prunes, try apricot, cranberry-cherry, fig, apricot-mango, or rhubarb for the filling.  Also, some bakers replace vanilla with wine, rum, or whiskey.

½ c

Prune liquid

1 c

Sugar

½  - 1 tsp

Ground cardamom

1 tsp

Vanilla

¼ tsp

Salt

 

 

 

Cake:

1 c

Butter

Combine butter and sugar until well mixed; add eggs one at a time.  Sift together dry ingredients, then beat dry ingredients into batter, alternating with the milk.  Dough will be firm!

 

Divide dough into 6 equal parts and chill for at least 2 hours.

1 c

Sugar

2

Eggs

1 tsp

Vanilla

4 c

Flour

2 tsp

Baking Powder

½ tsp

Salt

¼ c

Milk

Using round cake tins, turn them over and grease the underside of the pans.  Remove the dough from refrigerator.

Cut each portion of dough in half and roll into thin circle on a floured surface.  Place on the greased pan and trim edges.  Bake at 350 until edges are slightly brown (8-10 minutes).  Gently slide onto parchment paper to cool.  At this point, it is common for some or most of the terta layers to crack – don’t worry about it – use them in the middle of the cake and no one will notice!  Set aside 4 layers that are not cracked – they will be used as the bottom and top of the cakes.  If you don’t have 4, set aside 2 that are uncracked – they will be used as the top layer.

Cover the bottom of a cake stand or round storage tin with waxed paper.  Lay one of the reserved layers on the bottom  

 

 

 

 

 

It is vital to support the festival. We are making a special appeal to you to donate on our website by clicking on the Donate button below or you can mail your donation to Leif Eriksson International Festival, Attn: Mindekirken, 924 E 21st St, Minneapolis, MN 55404.  Please make the check payable to Leif Eriksson International Festival.

Thank you for your patience and cooperation at this unprecedented time. We hope you are staying healthy and safe.