Norwegian-Inspired Fair Food You Can Make at Home

We’ve reached one of my favorite times of the year! Summer’s bounty of flowers and vegetables bring the county and state fairs where people get together to enjoy each other and celebrate. In Minnesota one of the most loved parts of the State Fair is the wide selection of food and drink. Each year brings a new list of new foods available at the fair; many of the foods are quite original and creative!

This week we are putting a new twist on fair food at home. I’ve made three fair foods that have a Norwegian influence. We have krumkake filled with a lingonberry preserves whipped cream, the beloved State Fair cream puffs filled with Boston Cream filling infused with lingonberry preserves and a Lefse Brat served up with beer cheese dip.

Krumkake with Lingonberry Whipped Cream

You can find our Krumkake recipe from November 22, 2024. 

Once cooled, fill each cone with the following:

Lingonberry Preserves Whipped Cream

• 2 cups whipped cream or Cool Whip
• 3 tablespoons lingonberry preserves

Instructions:

1. Combine whipped cream and lingonberry preserves.
2. Transfer mixture into a piping bag with a large round tip.
3. Pipe into the krumkake, filling just the wide end.
4. Serve in tagboard boats lined with tissue paper for that fair food feel!

State Fair Cream Puffs with Boston Cream Lingonberry Filling

Cream Puff Shells

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs

Instructions:

1. Preheat oven to 400°F.
2. Bring water and butter to a rolling boil.
3. Stir in flour until the mixture forms a ball.
4. Remove from heat; beat in eggs one at a time.
5. Drop 8 large dollops on a parchment-lined baking sheet.
6. Bake 40–45 minutes until puffed and golden.
7. Cool completely, then slice and fill.

Boston Cream Lingonberry Filling

• 2 boxes French Vanilla instant pudding
• 1 2/3 cups cold milk
• 2 cups whipped cream or Cool Whip
• 4–6 tablespoons lingonberry preserves
• Powdered sugar for dusting

1. Mix pudding mix with milk for 2 minutes.
2. Fold in whipped cream and lingonberry preserves.
3. Fill cream puffs generously.
4. Dust with powdered sugar and top with a spoon of lingonberry preserves.
5. Serve in festive paper boats!

Lefse-Wrapped Brats with Beer Cheese Dip

• 6 grilled brats
• 6 rounds of Norsland Lefse
• 2 tablespoons grain mustard
• Chopped chives, green onions, or parsley for garnish

Beer Cheese Dip

• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 1/2 cup beer
• 1 teaspoon Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

1. Melt butter; whisk in flour and cook for 1 minute.
2. Slowly whisk in milk and beer until smooth and thickened.
3. Stir in mustard and cheese; remove from heat when melted.
4. Season to taste and keep warm.

Assembly

1. Lay grain mustard down the center of a lefse round.
2. Place a brat on the mustard and roll tightly.
3. Slice diagonally and garnish with herbs.
4. Serve with warm beer cheese dip in small cups or ramekins.

Whether you make it to the fair or stay home, you can still enjoy all the delicious fun. Try out these Norwegian-inspired fair foods and savor the flavors of summer!