Alright, so yesterday I decided to get a bit adventurous in the kitchen and try making some Viking desserts. I know, sounds kinda weird, right? But I was reading about Viking history and kept stumbling across little mentions of what they ate, and it sparked my curiosity.
First things first, I hit up Google. Turns out, authentic Viking recipes are kinda scarce. They didn’t exactly have cookbooks back then, did they? But I pieced together some info from various sources about ingredients they would have had access to – things like berries, honey, barley, nuts, and skyr (a type of Icelandic yogurt).
Recipe #1: Barley Porridge with Berries and Honey
- Started by rinsing about a cup of pearl barley.
- Threw it in a pot with around 3 cups of water and a pinch of salt.
- Brought it to a boil, then turned it down to a simmer and let it cook for about an hour, stirring occasionally. It got all thick and creamy, like a Viking-style oatmeal.
- While the barley was cooking, I raided my freezer for some mixed berries (strawberries, blueberries, raspberries – the works!).
- Once the barley was done, I spooned it into a bowl, topped it with a generous handful of berries, and drizzled it with some local honey.
Honestly? It was pretty darn good! The barley was hearty and filling, the berries added a nice tartness, and the honey gave it just the right amount of sweetness. Definitely a breakfast that could fuel a long day of raiding…or, you know, just a day at the office.
Recipe #2: Nut and Honey Cakes
- I grabbed some almonds and walnuts from the pantry and chopped them up pretty finely.
- In a bowl, I mixed the chopped nuts with some barley flour (I found some at the health food store), a little bit of baking powder, and a pinch of salt.
- Then, in a separate bowl, I whisked together an egg with some melted butter and a good glug of honey.
- Poured the wet ingredients into the dry ingredients and mixed until just combined. The batter was kinda thick and sticky.
- I greased a muffin tin and spooned the batter into the cups.
- Baked them in a preheated oven at 350°F (175°C) for about 20 minutes, or until they were golden brown.
These were interesting. They weren’t super sweet, but the nuts gave them a nice flavor and texture. They were also surprisingly dense, which I guess makes sense since they didn’t have a lot of fancy ingredients back then. I could imagine Vikings packing these for long journeys.
Recipe #3: Skyr with Honey and Nuts (Super Simple!)
- Grabbed a container of skyr from the grocery store (plain flavor, of course).
- Spooned some into a bowl.
- Topped it with a drizzle of honey and a sprinkle of chopped nuts.
This one’s so easy it barely counts as a recipe, but it’s a classic Viking combo. Skyr is basically super thick yogurt, so it’s packed with protein. The honey and nuts add some flavor and crunch. It’s a great snack or dessert.
Overall, the Viking dessert experiment was a success! It was fun to try something a little different and get a taste of what life might have been like back in the Viking Age. I’m definitely gonna be making that barley porridge again. Maybe next time I’ll try adding some dried fruit or spices to spice things up. Who knows, maybe I’ll even start raiding my neighbor’s berry bushes… just kidding! (Mostly.)
