Oarsmen 2015 Annual Fund awards Drakkar
The Foundation’s Oarsmen 2015 Annual Fund kicked off in 2015 and concluded just prior to the 2015 Norsk Hostfest. This annual giving program provides an opportunity to support the Foundation’s mission in general each and every year through unrestricted gifts. Funding received through the Oarsmen Annual Fund allows the Foundation Board the greatest discretion in using the funds where the Foundation’s mission can be best served.
Souris Valley Dental Group’s very generous gift qualified them to be chosen as “Chieftain” of a Foundation “drakkar” (Viking longboat).
Foundation Development Director Ritch Houge presents Jock Stevick from Souris Valley Dental Group with their very own Oarsmen Drakkar and title of Chieftain!
To learn more about the Oarsmen Annual Fund and how you can be named the Chieftain of your very own Oarsmen Drakkar please go to
Oarsmen Annual Giving Opportunities
Click on this button to make your secure on-line donation. Donate Now
Reiten Family Presents Generous Gift
The family of Chester and Joy Reiten presented the Høstfest-Heritage Foundation a check for $400,000 during the 2015 Norsk Høstfest Opening Ceremony celebration. Funding for the gift was provided through a charitable remainder trust established by Chet and Joy several years ago. With the passing of Joy earlier this year the remaining assets of the trust transferred to the Foundation in support of Norsk Høstfest in the years to come.
Accepting the gift are Foundation President Dennis Helgeson and Vice-President/Secretary Karen Krebsbach.
Åsgard VIP Room features Nordic food
Along with the more comfortable and “living room” like atmosphere, the Foundation’s Åsgard VIP Room offered visitors appetizers and pastries from each of the five Nordic countries. Special thanks to Michelle Burch at Lalee Cakes and Joe Venabold at Marketplace Foods for preparing a terrific menu.
The daily refreshments would not have been possible without the sponsorship of the Foundation’s professional advisor partners. These experts in estate planning and charitable gift options lent their time and resources to help promote the Foundation’s estate planning initiative AND make sure Åsgard was a very special place.
Our deep appreciation to:
Judith Howard and Diane Lautt – attorneys – Howard and Associates, PC Estate Planning Law Center
Stacy Norton and Kimberly Lee – financial planners – Helgeson-Norton Agency
Ed Haugen and Andy Leraas – financial planners and insurance – Thrivent Financial
Bruce Christenson – financial planner – Ameriprise Financial
Thank you all for the compliments on the room and refreshments. Per your requests we have added the recipes!
Bygvandgrød (Danish Barley Soup)
6 tablespoons 90ml Pearl barley – rinsed cold water
3 cups 711ml Beef or vegetable stock or water
1 Onion – diced
3 Carrots – diced
2 Celery stalks with leaves – diced
5 Mushrooms – diced
3 cups 711ml Beef or vegetable stock or water
4 tablespoons 60ml Butter
Salt – to taste
Freshly-ground black pepper – to taste
Sour cream – (thick) – for garnish
Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then reduce heat and simmer for an hour, until tender.
Bring the remaining 3 cups of stock or water to a boil in a large saucepan, add the onion, carrot, celery, and mushrooms, reduce heat, and simmer until tender — from 30 to 45 minutes.
When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl big spoonsful of sour cream into each serving. Pass hunks of bread with lots of butter and cheese.
Serve hot as a light meal or a substantial first course to 4 to 6 people, ideally with hunks of bread and lots of butter and cheese.
Kurkkusalaatti (Finnish Cucumber Salad)
• 1/2 cup water
• 1/2 cup white vinegar
• 3 Tbsp. sugar
• 1 tsp. salt
• 3 cups sliced cucumber
• 1 1/2 Tbsp. chopped fresh dill
Mix the water, vinegar, sugar and salt together and stir to dissolve the sugar and salt. Add the cucumber and dill.
Refrigerate several hours to let meld.
Sildarsalat (Icelandic herring, beet and apple salad)
• 1 apple (Red Delicious or other sweet variety)
• 5 – 6 slices pickled red beet
• 2 – 3 fillets marinated or spice pickled herring
• ½ – ⅔ cup mayonnaise
1. Take about half a cup of mayonnaise and stir well to prevent it from lumping.
2. Cut the herring into small slices and the apple and beet into small cubes.
3. Add to the mayonnaise and mix well.
4. The salad should be a rose-pink colour – if not, add some of the juice from the beets.
5. Serve with rye bread or crackers.
• Top with slices of hard-boiled egg (optional).
• Replace half the mayonnaise with sour cream for a healthier salad.
Creamed Herring with Dill and Onion
• (12 ounce) jarpickled cut herring fillets, drained and liquid reserved
• 1 cup sour cream
• 1 cup thinly sliced onion
• 1 teaspoon dried dill
• 1⁄8 teaspoon pepper
In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.
Norsk Apple Muffins
Yield 12 muffins
• 1⁄2 cups all-purpose flour
• 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 3⁄4 cup sugar
• 1⁄3 cup butter, softened
• 2 eggs
• 2 teaspoons grated lemons, rind of
• 1 medium apple, cored,peeled,finely chopped (1 cup)
• 1⁄4 cup sugar
1. Heat oven to 375°F Stir together flour, baking powder, salt and cinnamon in medium bowl.
2. Set aside.
3. Combine sugar and butter in large mixer bowl.
4. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
5. Stir in eggs and lemon peel.
6. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
7. Stir in flour mixture by hand just until moistened.
8. Gently stir in apples.
9. Spoon into greased or paper-lined muffin pans.
10. Sprinkle sugar and almonds evenly on top of each muffin.
11. Bake for 18 to 22 minutes or until lightly browned.
12. Let stand 5 minutes; remove from pans.
Randalín or Vinarterta (Icelandic Layered Cake)
Danish Blue Cheese Choux Pastry
Swedish Tea Rings
• 1 tablespoon active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 lemon, juiced and zested
• 1 cup milk
• 1/2 cup margarine, softened
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 3/4 cup chopped pecans
• 1/4 teaspoon vanilla extract
• 1 cup confectioners’ sugar
1. In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12×24 inches.
4. In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.
Rauman Piparkakut (Finnish Ginger Cookies)
• 2 large eggs
• 1⁄4 cups dark brown sugar
• 1⁄2 cup butter, melted (or margarine)
• 1⁄2 cup sour cream
• tablespoon brandy
• cups flour
• 3⁄4 cup graham cracker crumbs, sifted (or cookie crumbs)
• teaspoon baking soda
• teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cardamom
• 1⁄2 teaspoon mace
1. Beat eggs with the sugar until light. Stiff in melted butter, sour cream and brandy.
2. In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
3. Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
4. Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
5. Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.
Åsgard VIP Room Welcomed Foundation Friends
The Foundation hosted the VIP Room at Norsk Høstfest 2015 by adopting a Norse mythology theme, a more relaxed environment and a great selection of Nordic appetizers and pastries. The VIP Room is the get away for Høstfest sponsors and Foundation donors.
In Norse mythology, Åsgard is the home of the gods and it consisted of luxurious palaces and halls, in which the gods (whose chief was Odin) dwelled, conferred, and banqueted. Fittingly, Åsgard welcomed our generous friends during their visit to Høstfest 2015 creating a highly desired space for fellowship and the sharing of our Scandinavian heritage, culture and legacy. Even the entry to Åsgard was true to Norse mythology as it represented Bifröst the burning rainbow bridge that reaches between Midgard (the world) and Åsgard.
Creating a special place like Åsgard would not have been possible without the generous support of our friends. Special recognition goes out to:
Mark Hildahl, DDS, Jock Stevick, DDS, David Keup, DDS and Jerick Hensen, DDS for sponsoring the room throughout Høstfest.
Niess Impressions provided signage for the Foundation in Åsgard and at the Foundation’s booth on Chester Avenue.
We would be remiss not to thank the volunteers who donated countless hours in greeting our guests and taking care of the room and the goodies!
A shout out to Todd Fettig and the Coldwell Banker team for welcoming our guests at the Bifröst entrance. They have been at the gate for several years and did a great job as the Foundation took on the role of host.
To Andy Heidt and his team (Michelle Betz, Sharon and Herb Schwartz, Richard and Arlyce Holtz, Theresa Gochanour, Diane, Doris and Amber Heidt, Lila Striefel and Steve Weiskopf) who were in charge of the minute by minute activities inside the room. They couldn’t have performed at a higher level welcoming guest, keeping the appetizer and pastry trays full. The refreshment table was a thing of beauty. Please stop by the Åsgard Food post for recipes!