Fall Newsletter 2018

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TIL MINNE OM ALTHEA Nordic Northwest would not be where it is today without the late Althea Murrell Langberg Gray-Gauthier. To name only some of her contributions: she was a longtime member of Nordic Northwest and a member of the SHF Founders Club, she served many terms on the Board of Directors, as Treasurer and on the Executive Committee and was a very active volunteer at ScanFair and with the Lucia Court. She was very active in Portland's Nordic community and community at large. Many organizations benefitted from her involvement including the Frida Hansen Lodge #37, Daughters of Norway—where she served as their first treasurer and as Grand Lodge Chaplain— Grieg Lodge and the Scandinavian Club. In 2003, Althea was honored with the Niskanen Award, a prestigious award given to outstanding leaders in the Nordic community. Althea shared her significant creative and administrative talents to better the community. She took responsibility for many successful programs, was always available to assist when asked and baked the best cookies! Althea was an elegant artist, an able administrator and an inspiring Norwegian spirit. Althea is survived by American and Norwegian cousins, numerous nieces and nephews of Buck Gray, the family of Bob Gauthier and many faithful and loyal friends. • Text and Image provided by Marian Thompson EXECUTIVE DIRECTOR SEARCH Nordic Northwest is looking for a leader who can embrace our organization's long-cherished traditions and ideals and move the organization forward. This leader will help the community remember and learn about its cultural and historic past, while ushering in a new era of engagement and appreciation for what Nordic culture can bring to the community tomorrow. The ideal candidate will be a talented fundraising professional, with a solid track record of building donor relationships using a hands-on approach to cultivate and steward donors so they are inspired to give generously and consistently. This crucial work is necessary to move Nordic Northwest forward to a sustainable future. Our ideal candidate will also be a strong leader, skilled at creating and motivating solid teams of staff and volunteers. The successful candidate will be a strategic and big picture thinker, while simultaneously assuring operational effectiveness to create success. To apply, please see the listing on Mac's List or visit www.nordicnorthwest. org/careers. • JAZZ AT NORDIA HOUSE Denmark has proud traditions when it comes to jazz violin. Svend Asmussen was beloved across Scandinavia and has been called “The Fiddling Viking” even in the United States. Danish-born and Grammy-winning violinist Mads Tolling and guitarist Jacob Fischer, who was a member of Svend Asmussen’s quartet, will be performing a selection of Asmussen’s work at Nordia House on a stop on their international tour! Mads has lived in the United States since 2000, where he began his studies at Berklee College of Music in Boston. Soon after he was discovered by French jazz violinist, Jean-Luc Ponty, who recommended him to join bassist Stanley Clarke’s band. This encounter led to eight years of touring and recording with Clarke. Mads has performed with some of the biggest names in jazz including Ramsey Lewis, Kenny Barron, Chick Corea and Paquito D’Rivera, and he has won two Grammy Awards as part of string group Turtle Island Quartet. Mads Tolling and Jacob Fischer have released an album now available for their US and Canada tour: Celebrating Svend Asmussen. Save the date for their performance on October 19 th , 7:00 PM at Nordia House. Sponsored by Scan|Design Foundation. • DID YOU KNOW? The Hansen House, the largest stuga on the Fogelbo lawn, is undergoing thorough cleaning and maintenance for its structural safety and capacity for new long term uses!
AUTUMN SPICE In the world of Nordic cooking, the bay leaf is one of the most commonly used spices. Its subtle flavor aligns with a typical Nordic palette. This spice is often paired with fish and used in soups, stews, sauces and pickling spice! This recipe from The Herbfarm Cookbook by Jerry Traunfeld was made in one of our 2013 Cook and Eat classes. Chef Willi Galloway guided the group through this savory dessert; now you can make it at home! BAY LEAF CRÈME BRÛLÉE INGREDIENTS 2 Cups whole milk 2 Cups heavy cream 12 Fresh bay laurel leaves 1/2 Vanilla bean, split and scraped 3 Large eggs 5 Large egg yolks 3/4 Cup granulated sugar 1/8 tsp salt About 1/4 Cup turbinado sugar INSTRUCTIONS Molds Arrange 8 6-ounce ramekins in a shallow baking pan large enough so that they don't touch. Infuse Pour milk and cream into a 2-quart saucepan and bring it to a boil over medium-high heat. Add the bay leaves and vanilla bean, push them under the surface and immediately remove the pan from the heat. Cover and steep for 30 minutes. Strain liquid through a fine sieve into a large measuring cup, pressing down firmly on the herbs to extract all liquid. Add fresh milk if needed to measure 4 cups. Custards Preheat oven to 325 degrees. In a medium bowl, whisk together eggs, egg yolks, granulated sugar, salt and vanilla extract until smooth. Stir in the infused cream. Strain the custard through a fine sieve into a large pitcher, then pour it into the ramekins, filling them almost to the top. Set the pan on the center oven rack and pour in enough hot water to come about 1/2 inch up the ramekins. Bake until just set but still jiggly, 30-45 minutes. Don't let the custards bubble. Refrigerate the custards for at least 2 hours. Topping Preheat your oven broiler to high with the rack 4 to 5 inches from the heat source. Just before serving, sprinkle the surface of the custards with a thin even layer of turbinado sugar (about 1/2 tablespoon for each). Broil the custards until the sugar caramelizes and turns a deep golden brown. Note: A propane or butane torch will give you more control for caramelizing. Hold the nozzle with a medium flame 2 to 3 inches from the top of each custard so that the tip of the flame touches the sugar. Slowly move it in a circular motion until the sugar is evenly caramelized. • A huge thank you to our <strong>2018</strong> sponsors! Details at www.nordicnorthwest.org/scanfeast
Page 1: Photo by Lauryn Kay Photography; St
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Fall Newsletter 2018

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