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Norsk Cheesehead tour #03 - Muskego-Norway and Yorkville
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This is a contributing entry for Norsk Cheesehead tour #03 - Muskego-Norway and Yorkville and only appears as part of that tour.Learn More.

Lutheran churches have been holding lutefisk dinner fundraisers for a century. Cultural events surrounding food are natural ways to celebrate one’s ethnicity and culture. For Norwegians, that entails eating reconstituted dried codfish and cold climate root vegetables, all smothered with butter or cream sauce. The Norway Lutheran Church has their lutefisk dinner on the second Saturday in February. People eat in shifts with 150 seated at a time. Many participants wear Nordic sweaters or traditional bunads, decorated with silver brooches, passed down from their grandmothers.

Watch the church's website calendar to enroll in their winter classes to learn how to prepare the traditional Norwegian foods they will be cooking for the lutefisk dinner.


Church volunteers are serving the tables family style. Workers above are organizing plates of delicious Norwegian cookies.

Table, Tableware, Food, Sharing

Betty (left) has lefse in her left hand.

Food, Tableware, Table, Dishware

Some Sons of Norway friends having fun at the lutefisk dinner.

Table, Tableware, Furniture, Chair

Served family style, everyone enjoys the cultural experience. The meal begins with dinner rolls and lefse, a wafer-thin potato crepe. Peel off a quarter-sheet of lefse, lay it on your plate and smother it with butter, cinnamon sugar or lingonberry jam. Roll it up and savor its light sweet taste. Smiling men and women of the church congregation offer a hearty “Velkommen” and place dishes of steaming food on the table; boiled potatoes with rich cream sauce, thick orange-colored carrot coins, Norwegian meatballs with gravy, boiled onions and rye bread with soft crumbly blue cheese. Perfectly prepared lutefisk is flaky, not gelatinous. Dried by the sun and wind along Norway’s North Sea coast, dried cod is shipped around the world in barrels. To prepare it, it is reconstituted with lye acid, then the cod is then repeatedly soaked in water, then boiled. Even for non-lutefisk fans, enough melted butter can make almost anything taste good.

In the weeks before the dinner, bakers are also busy making hundreds of traditional Norwegian cookies: waffle-cone krumkake, sandbakkel shortbread cookies in a variety of shapes, shatteringly light rosettes, gingery pepparkaka and colorful fruit-studded Julekaka Christmas bread. A small cup of fruit soup of stewed prunes, grape juice, walnuts, raisins and apples is also served. Delicious!

Sitting with friends enjoying the lutefisk dinner is a welcome way to talk to other diners about both current and departed friends and relatives, memories of friendship and good times. What a great way to savor one’s heritage.