I grew up spending many summers in Gimli, Manitoba, home of the Icelandic Canadians. My mother was of Icelandic descent and we had many Icelandic dishes when we visited and at Christmas when mom would do some special baking. Here are a few of my favorite desserts. I have used a Five Star Rating.
Vinatarta – The Canadian version is a five to six layer cake made with a stewed prune filling. Each cake layer is more like a sugar cookie with the prune filling inbetween. The top usually has a thin layer of butter icing. This was a specialty that I didn't try making until a few years ago. I blame my mother (who doesn't blame their mother for everything). I thought it was a very complicated thing to make because it took mom three days to make it. Little did I know then, what I now know about my mother (and her sisters and now us), they aren't complicated people, they are just fussy! Never take cooking lessons from an obsessive compulsive (we called her anal-retentive). When I finally tried it I was surprised at how simple it really was to make the cake. ***** (Five Stars)
Pönnukökur – This is a very thin crepe made in a special Pönnukökur pan. When the Pönnukökur is done, they are set aside. A mixture of brown sugar and cinnamon is spread over each one and then rolled up tightly. In Iceland they put whipping cream in the middle. Yum, yum…. ***** (Five Stars)
Kleinur – This is a cake donut that is rolled, cut into diamond shapes with a slit in the middle. One end is pulled through the slit to form a knot and then it is deep-fried. What is there not to like about anything deep-fried. You have to be careful you don't eat a whole plate full. ***** (Five Stars)
Skyr – This is pronounced scare and when we were kids, that's what I thought about it, SCARY. I wouldn't eat it, didn't like the taste. As an adult, I have acquired the taste and quite enjoy it. I have also started making my own when I found out how easy it is to make (my aunt's version). Skyr is like yogurt but technically it is a very soft cheese. The version I make is using 2 litres of 3.25% buttermilk (if you can find it), leaving it overnight in the oven after heating it to 200 degrees for 5 minutes and then just leaving the light in the oven on. You take it out and drain it through a cloth for the day and whip it. Most Icelanders add sugar/honey/syrup to this and then use it like yogurt. *** (Three Stars)
Those are the basic desserts that we grew up with and loved. Rhubarb is another staple in both Canada and Iceland. They stew rhubarb and make jam out of rhubarb – all yummy. As for main meals, the Icleanders are of Scandinavian stock and live on an island. The first Icelanders to come to Canada settled on the shores of Lake Winnipeg. As a result, fish is a staple. Lamb/mutton is a common meat and true to the “old world” cured meat is traditional fare, either smoked, dried or made into sausage. Some we liked, others we didn't. The less we knew about how it was made, the easier it was to eat. Even then, some of the meats were hard to stomach (mainly because they were made out of stomachs and other organs of the animal). Some common food are: Harðfiskur (dried fish), Hangikjöt (smoked lamb or mutton), and Rullupylsa (lamb flanks rolled in spices served on Icelandic brown bread).
Cultures revolve around the food – food is a big part of who you are and where you come from. Memories of time spent together revolve around the meals you share with others. I have a Pavlovian response to going to Gimli, my mouth waters as I anticipate the meals/goodies that await me. My aunt Dilla phones me ahead of time to let me know when she is preparing my favorite fish dinner – nothing fancy, boiled sunfish, boiled potatoes, boiled carrots, and green tomato relish – but it is the meal that means Gimli to me and what makes it special is that it is made with love each and every time.
What is the secret ingredient in Icelandic food that makes it so good? What it is in every culture, people. Especially people who take the time to keep the tradition alive, to pass it on to others, to prepare the food with love and to share their food with family/friends/newcomers. Bon Appetit!