Veiled Farm Girls
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book, Kitchen of Light: New Scandinavian Cooking. Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
This is a traditional dessert that both Norway and Denmark lay claim to. Given our colonial history, though—Norway was subject to Denmark's rule for nearly four hundred years—there is reason to believe the Danes invented the dish.
How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream.
·If your applesauce is very sweet, use only half the sugar for the breadcrumbs.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a nonstick skillet, combine the bread crumbs, sugar, cinnamon, and butter. Stirring constantly with a heatproof spatula or wooden spoon, heat over medium heat until the crumbs are uniformly golden. Remove from the heat.
Step 2
In a large bowl, whip the cream until stiff.
Step 3
Layer the applesauce, bread crumbs, and cream in individual glass bowls. (I prefer at least two layers of each.) The top layer should always be whipped cream, "veiling" the dish. Sprinkle with the chopped nuts and serve.
