Mormor's Kitchen

Carrying on my Grandma's cooking

Life is a Kabaret Yes, I know, “Cabaret” is spelled with a “c.” But I'm not talking about the fabulous movie starring Liza with a “z.” I'm talking about the Norwegian party staple from the ’60s and ’70s— and sometimes even today.

Food + Styling + Photography by Paul Lowe

How best to describe a Kabaret? It’s basically seafood and vegetables in savory gelatin. Sounds delicious, right? Trust me on this one. This aspic made with beef or vegetable stock was the star of every party during my childhood. And though it became one of those foods we laughed at for years, my mother and mormor would make one for every gathering—and it always took center stage. Birthdays, weddings, or funerals, the Kabaret was always there. Served with mayonnaise (like everything in the ’70s), you simply spoon it into it and eat.

Who is laughing at the Kabaret now? Not me.

Crayfish and Asparagus Kabaret SERVES 4-6

7 gelatin sheets 4 cups beef or vegetable stock (I prefer beef stock for its rich flavor.) 1 bunch mini asparagus 3/4 cup fresh peas 4 hard boiled eggs, peeled and sliced 6 ounces crayfish tails (You can also use shrimp or crab.) mayonnaise lemon wedges

1. Start with the aspic. In a medium bowl, soak the gelatin in cold water until soft. 2. In a stock pot, bring the stock to a boil. 3. Drain the gelatin and add to the boiling stock. Whisk until the gelatin has dissolved, and remove from heat. 4. Bring a pot of water to a boil and blanch the asparagus and peas for 30 seconds. 5. Plunge immediately into a large bowl of ice water to stop cooking. 6. Once the stock is room temperature, pour a little in the bottom of a loaf tin, and place in the fridge. 7. When that has hardened, fill the mold with asparagus, peas, eggs, and crayfish. 8. Pour the stock over the filling, and let set in the fridge for at least 6 hours or overnight. 9. To get the Kabaret out of the mold, simply place the mold in hot water for a few seconds, and turn onto a serving dish.

Serve with mayonnaise and lemon wedges.