How to make "Cabaret" a traditional Scandinavian dish ( by ARNE & CARLOS)

[@joane8651]

I would be a nervous wreck if Carlos was standing over me while I prepared anything 🤣

[@eileensecrest2185]

I laughed so hard when Eric shook the camera "no" when Arne said he had to eat the Cabaret because he was in their house! I'm with you, Eric. Although its beautiful, I dont like eggs or peas and carrots. And Ive got my doubts about aspic. It was a lot of fun watching you make it, though!

[@ARNECARLOS]

🤣😊

[@marymannion4445]

Don’t worry you won’t like the aspic. My mother made it all the time when I was a kid, and I hated it,

[@paulettenarkon9312]

I love how Carlos told Arne to do it all how he wanted it.. then Carlos started telling him how to do it LOL you guys are hilarious cooking together and always make me laugh. I’m with Eric though.. I like all of the components but not stuck in gelatin.. love seeing the history about the history of Cabaret..

[@merkinidgit]

You can always tell which is the Virgo and which is the Cancer.

[@wochenendsonnenschein5853]

@@merkinidgit Really? I am Virgo, I guess Carlos is.....right?

[@n.ayisha]

that's like me and my guy when he decides to make anything. i tell him i will have nothing to do with whatever he's cooking... then i stand there cringing and making 'concerned' noises every time he does something... then i get kicked out of the kitchen.

[@yingx4139]

Hahah that's definitely what i do with my partner as well (although i try not to do it too much), don't know if it's a virgo thing 😅🤣

[@janmorrison4141]

My mother made jellied salads when I was a child 60 years ago. Nobody liked it but if we said why make it - she'd say with great intensity "I like a little colour for the table!". I don't remember anyone else eating if!

[@pattineuman3326]

I was amazed and delighted with Eric’s ability to express himself and be funny without making a sound. Great work guys. It did look beautiful.

[@genevievep2]

omg! My mom used to make this when I was little (I'm 44 now), she added a bit of tomato sauce in the mix though and called it simply an aspic. I'm almost tempted to make one for Easter just to see her face when she comes over and I put it on the table. She would served this with crackers of some sort. I am so doing this for Easter lol!

[@knitgirl.7676]

Yes! Tomato Aspic. It was everywhere in the 60s/70s. It was so horrible 😂

[@elisabethfoley-teuben9180]

How did your mum like it ?

[@lashandrajohnson849]

I laughed each time the camera shook its head😹👍🏾💕

[@kathieklee3903]

A new generation of young people may want to experience these "forgotten" recipes. May you have a blessed and fantastic happy and fun Easter holiday!

[@Marlahanna]

I love the cooking, but what I really love, is that you brighten my day!

[@elizabethlangley5643]

Arne, that shirt is spectacular 👌 😍

[@Knitterly]

This seems like the Norwegian equivalent of those weird 1950s/1960s American women’s magazine Jell-o salads. My mother never made them, but they in some social circles they were probably made as “fancy” cold dishes to have when company came to dinner.

[@ecouturehandmades5166]

Knox gelatin is a substitute for plain aspic powder. Mother made hers with lemon JellO if we kids were eating it.

[@n.ayisha]

i was watching this with me SO sitting close by. he kept looking accusingly at me every time Carlos gave Arne some instructions on what to do. apparently, i have a lot in common with Carlos.

[@christinagely2086]

My mother used to make us orange Jello with a can of mandarin orange sections in it. She served it with whipped cream and I thought it was the most delicious thing ever!

[@MD-gw9kj]

Great to see Carlos knitting in the background while Arne figures out the dish assembly!

[@MD-gw9kj]

Carlos is correct that this isn’t a fashionable dish these days. I grew up being fed “jello salads” long ago. I made my first one this for a gathering this past summer my grown kids and friends. Everyone thought I had invented the strange dish, which goes to show how out of fashion these gelatin dishes are today.

[@gardenplots283]

I think in the US most people would be able to find Knox unflavored gelatin to use in place of the packaged aspic powder.

[@maclindy]

Fraha sounds happy seeing the moose. Helmer is quite. It sounds tempting to try foods from my heritage. Lefsa is great

[@joygieseke581]

Just this morning, I was explaining midwest Lutheran potlucks to friends. Never actually had this but looks similar to some Jello concoctions I remember. I would pick out the shrimps and eat them, but I think I might be with Erik on this one. Haha! Return to the 50s and 60s!

[@ohg-67]

Lime jello pineapple cottage cheese surprise

[@joygieseke581]

@@ohg-67 some people just don’t understand that every jello has its appropriate additions. My friend suggested fruit cocktail in lime jello - which is just wrong! 😂

[@ohg-67]

Joy, kzbin.info/www/bejne/baW6pnpopLV_adE

[@GrandmaMarlayne]

The USA through the 50' - 60's - 70's we had a jelled tomato aspic. Most of the jelled salads were sweet and fruity. I love this one and think I will actually make something like this soon. Thanks for sharing!

[@ARNECARLOS]

Thank you for watching!

[@britdowson8324]

No way!! It’s a constant here in my family. I get the aspic powder from my cousins in Norway. I make this every Christmas. My children LOVE it. It’s a must every year. My mother taught me how to make it. Love love love!!

[@berglettemom6045]

You two bicker like an old married couple, which I suppose you are. Hahaha! Love, love, love watching you cook together!

[@shirleyhanson6132]

Grandma Arneson made this with Knox unflavored gelatin, shredded carrots and cabbage . When my mother added (canned) mandarin oranges and pineapple, we kids gobbled it up!

[@meatdog]

Smorgasbord was my favorite treat as a kid. We rarely went to one to eat so it was a celebration. My mother always loaded up on pickled herring!! I loved the meatballs the most.

[@karinewagner1]

Now I know where my Mom got her taste for aspic (her Dad immigrated to the US from Norway in 1907). At the holidays she always made a tomato aspic (using jello) with shrimp, sliced green olives and celery, in a round mold. Ewwww, us kids wouldn’t touch it. I tried a bite as an adult….I’m with Eric, nope! But I loved your episode, and the memories it brought back of my Mom. Thank you!❤️❤️

[@bywaternyc7856]

Your "Cabaret" looks fantastic! Aspics have gone the way of T-Rex in the US, but in the 1950s New Orleans of my childhood, aspics were _hugely_ popular. My mother's chilled tomato aspic, filled with chopped peppers, cucumbers, celery, and scallions, was something we looked forward to every year as soon as the weather turned hot. (That, and lemon icebox pie!)

[@merkinidgit]

My mother LOVED these in the ‘70s and used to have the copper molds. A favorite was a jumping fish mold. She’d add some tomato juice and cream to the aspic so it had a hideous pink color that allegedly looked like salmon. It didn’t. But she would also sometimes use a lemon Jello added to the aspic for a little “zing” LOL!.

[@karenkoziol5353]

Mine too! I still have the fish mold somewhere in the garage

[@lyndakling901]

My fish mold was a wedding gift and went to the charity shop, never used in 50 years! In it’s original box!

[@merkinidgit]

I remember in the old US TV series, “All in the Family” that the Bunkers had a copper mold hanging on the wall in their kitchen, just like my Mom and most others did back then. I always was shocked that they had a mold shaped like male genitalia and wondered how they were getting that past the censors. I finally saw it closer-up and realized it was a lobster! Lol

[@juliem.679]

I'm sorry, but the best thing about that aspic is the plate. But Arne, thank you for your artistry and skill!

[@janetnutbourne2977]

I love the look of this dish, so bright and colourful. Cooking in your house always looks like fun. Enjoy your cabaret xx

[@bextermonkey246]

you guys are always in fashion to me!

[@gladyslove3227]

My grandma used to make this with tomato juice instead of water. I loved it. Eric has a unique way of expressing himself!

[@marykneeland1214]

Oh such fun, and what a beautiful old recipe! Big thank you, lovely Arne and Carlos!

[@bonniehall3194]

My cousin makes a pic salad from scratch - tomato aspic served at Christmas and Easter The younger family won’t even try it. I love her recipe

[@wrongwayconway]

I like Cabaret the movie but I don't think I'd like the Norwegian cabaret. LOL great to see you cooking Arne!

[@maryannc7223]

When I was a child, we’d visit my grandmother in South Carolina. There was always a lot of talk, sampling, and swapping recipes for “congealed salad,” which was various foods in jello/gelatin. She made congealed salads for bridge club, church suppers, and for my grandfather’s dinner as he worked the nightshift. As a kid, I couldn’t understand why anyone would want anything in their jello besides possibly fruit cocktail and whipped cream. Fast forward about twenty years and my spouse was working so much overtime that a couple times a week I’d pack a dinner to take to him mostly so my two year old daughter would get a chance to see her daddy. But it’s hard to find enough cold things to take…..Congealed salads to the rescue!!! Thank goodness I inherited my grandmother’s recipe box!! My grandmother would be all over this recipe!

[@ARNECARLOS]

That is great use for those types of dishes!

[@karenkoziol5353]

My mother (age 94) would also love this recipie.

[@shelleydell6234]

I'm with Arne, this is a fun party food! try making the aspic with a strong clear vegetable consommé instead of water next time, you can carve the carrot slices into flowers for a pretty '60's vibe! I'm going to make one tomorrow with leftover Easter ham and some of the colored eggs, thank you for the happy memories of late 1960's family holiday celebrations.

[@paigezander]

I love love tomato aspic and aspic soup cubes that melt into the soup I say we bring it back!❣️

[@carolebrandt1134]

Loved watching you make the aspic recipe. You two are so funny cooking together. I love it.

[@m.a.2404]

You Two…Always stay as you are.. just lovely… no match accidents😂😆 Also you can make fresh aspic jelly with the condensed stock of a poached chicken ..

[@aliciaquintano6506]

Eric and I had the same reaction simultaneously :) Not something I would choose to eat but I loved seeing you all in the kitchen (and that includes Freja!)

[@ARNECARLOS]

😂

[@colleen1770]

In the southern USA this is called a congealed salad. Mayonnaise would be put in the hole in the center. Also no longer popular here. Love to see you in the kitchen together.

[@sylviamatthee8172]

A very old fashioned masterpiece. Well done.

[@gloriahyatt4433]

I adore your cooking. It is wonderful. Keep teaching Arne. He is a good learner. More butter is better

[@ARNECARLOS]

Thank you so much Gloria!

[@lorigrumet7045]

I came across this video by accident but prepared the Cabaret (Kabaret) for my social group this past Thursday. It was all gone by the end of the evening, so it may be out of fashion in Norway, but was a hit in New Mexico. Thank you Arne and Carlos! I'll be looking for more of your recipes on KZbin.

[@4312caviar]

Great with Bagette & a Pink sauce (seafood/coctail)

[@marshabanks665]

It looks gorgeous, but I'm with Eric...I'm shaking my head no! I don't like shrimp cold in any form! But, I loved watching you cook, Arne, with just a "little" help from Carlos!

[@elliesr]

Love the idea of using aspic egg and vegetables

[@meganworth1544]

This was such a fun cooking episode! Thank you for sharing and happy Easter!

[@karentoynton8948]

Looks good both. Love your Aprons as well. Poor Eric, always very quiet in the background hehe.

[@elaineenstone6834]

The Cabaret looks delicious. Will have to make it. 🇬🇧

[@meryle.hawkins880]

This would have to be the best cooking show on the planet. It would also have to be the maddest. Love it

[@KimLomQld]

Love you guys ! I think Carlos can be a little bossy 😁 The saying goes.. "To many cooks spoil the broth"

[@allsewnuptextileart]

Really love your warmth and humour!😁 Not too sure about the Cabernet though, although it s very pretty! Love to both🌹🌹xx Teresa -UK

[@paigemcmasters6520]

My mom and grandma used to make aspic salads for luncheons. They're so beautiful. Great job guys! Maybe you can find more molds at the thrift stores!

[@corriendunar3436]

I wonder...how can food go out of style 😊 when it's good, it's good 👍🏻 Hope you enjoyed it. Have a lovely evening and take care ❤

[@pamzumwalt2968]

You two crack me up.

[@G-grandma_Army]

I love bringing back what Grandma did in the 60’s, 70’s and 80’s. :)

[@dianalindsay804]

I laughed so hard...dropped a stitch and now frogging 3 rows..Thanks guys! How about an episode of just Arne in the Kitchen and see what happens..lol

[@stitchersdelight]

Gelatin is what my Grandma used, it's easily available although not quite the same as Aspic I think. Arne loves his shrimp ! i'm enjoying these episodes, thank you for sharing your time with us, see you Wed !

[@gisellenorbury2369]

Well done 👍 it looks delicious I remember my mother making something like that growing up. Love casserole from the 50 .

[@dorisdanylyshen9125]

I love trying new things, we have jellied salads here in Saskatchewan that people love.

[@ARNECARLOS]

Nice

[@louisearsenault7594]

You've reminded me of the aspics we used to make. It may have been an international dish in the 60's, 70's, as Carlos mentionned. It was served at every gathering (Christmas, New Year, Easter or for other gathering). In my family, we made a shrimps aspic (celery,, green onion, mayo, tomato soup, cream cheese and aspic (we call it gelatine). It has a pinky look. I will redo it soon, but not at every gathering, because some persons are allergic to shrimps.

[@phoebeegray]

It’s gorgeous!!!! I want to eat it, sliced, on a bed of lettuce, with a peppery cream sauce…

[@dragonknitter]

Looks like a whole meal to me

[@lyndakling901]

You two are an absolute hoot...I’d love to spend time with you...especially charity shopping with Arne! The making of the cabaret was so funny , as Carlos tried to relinquish control but still had to tell Arne how to put the gggs in! Thoroughly enjoyable....can’t wait for more cooking videos. I think this was a 1950’s/ 1960’s recipe in the US...as much fun as it was to watch, I have no intention of ever actually EATING it!

[@GiselaSuski]

I have eaten Cabaret before many times and enjoy it - leftover I marinate it with vinegar and onions.

[@darlenem4940]

Loved it when Erik was moving the camera. You two are awesome

[@suebrown3465]

“Life is a Cabaret”…that came out so nice! I love these Norwegian cooking videos Until the next recipe..take care 🇨🇦❤️

[@leannboyea1822]

But Arne, that shirt is stylish and FABULOUS😍

[@ARNECARLOS]

Thank you!0

[@kdunlap3289]

We used to use salad or fruit as a filling, with either lime or lemon jello.

[@maj-britmansson-brown6195]

I elsker kabaret. Jeg har i asparges. Og severer den med remulade saus og rundstykker. Happy Easter.

[@denisevettraino7916]

Fun food lol ! my Norwegian/Swedish Grandmother made Aspic here in the States and I Loved it ! She also made a tomato soup-type base with veggies and little shrimp served with rye crisp crackers...I make it occasionally ❣

[@paulamollendorf7277]

My mom made a tomato aspic with shrimp and chopped celery, kind of like your Grandmother’s recipe. My dad loved it.

[@jennystroyeck7954]

Time travel back to the days of my grandma’s card party luncheons! She served it with a mayonnaise & horseradish, or mayonnaise & mustard dressing to spoon on each slice.

[@moniqueprouten9109]

Yay!!! I love watching you guys in the kitchen!!!!❤❤❤ you both look dapper! 👏👏👏

[@kathrynbarker7967]

Hello, I must say I am in agreement with Eric, not for me. BUT love the cooking episodes so much - always makes my day. Thank you Arne and Carlos. Love to you both.

[@bluegrassdreams2seams510]

Looks beautiful! I don’t know if I’d like it either, Eric. Cheryl

[@vivianpowell1732]

My favorite light meal, for lunch or supper, is chicken salad (my recipe), tomato aspic, and hot rolls. My mother made jelled salads and desserts that were delicious, but she never made tomato aspic until I introduced her to it in the 1970s. I learned how to make tomato aspic from a friend in Louisiana.

[@annjewell2148]

So enjoyed watching you two. You cracked me up. Sorry I'm not fond of shrimp though. It was picture perfect. Love from Maine.USA

[@flaxholmelis5996]

After watching this I think it should be brought back into fashion! Actually looks really good x

[@eleanork3692]

Love your cooking segments! You both are a joy and inspiration in the kitchen! 💕

[@ARNECARLOS]

Thank you so much!

[@nancyjohnson6211]

Great video! You are both so entertaining! Thank you!

[@simoneypkemeule2440]

A lovely dish! I'm on team Arne , and would love it! In Italy they make it also with boiled shredded chicken-breast, so yummy!

[@ARNECARLOS]

yummy

[@barbarabryan-wilson8629]

It’s just beautiful!

[@sheilatatroe4077]

Us Lutherans do like our potluck! Great dish to make for one. Thanks!

[@katev2787]

My mother made aspic by cooking the chicken legs that were left when she killed the chickens for the freezer. My lob ws to wash the chicken legs - they are pretty scaley and you really have to scrub them. She cooked them quite a while and that is made the gel for the aspic. This is much easier!

[@foleyjp1]

'the Aspic was made in our house with unflavored gelatin and some beef boullion. Walah! Aspic! We never put shrimp in it, but all sorts of vegetables along with chopped celery and cucumbers. It was like a gelled salad.

[@terryfeuka1381]

Success!! And you both look smashing!

[@piano56781]

Just catching up with your videos! In our family (in Canada) we used to have tomato aspic befor a Sunday dinner. I think my Grandma used tomato juice in the gelatin. We kids did not like it at all! It was also on every buffet (smorgasbord) we ever went to. I can still taste it in my mind! LOL

[@ARNECARLOS]

We will have to look into adding some tomato juice

[@adriennef4637]

YAY! Love a good cooking video💓

[@heidikuijer3612]

Love when you guys are in the kitchen. Looks like jello salads in the US or sülze in Germany. Happy Sunday!

[@sheilamann6721]

Cooking shows are the best! Thanks again for the fun.

[@margaretgerth1067]

Arne: “I think YOU should do this Carlos”. 😂

[@charlenerichardson2623]

For aspic in the US, we use Knox gelatin. I remember when it was all the rage! Lol

[@ianmedium]

When I grew up in England in the sixties and seventies there were very similar things in aspic, prawns and boiled eggs especially and also tongue in aspic.

[@marygrouse8004]

Oh my gosh! You two are too funny. I’ve seen posts on FB with recipes from the 60’s and 70’s of all sorts of variations of this kind. I must agree with Eric though. Can’t wait to see your next show of foods that have gone out of style. 😋

[@gingerporter1473]

In the south of the US we call it Shrimp Mold.

[@sigrunwestrus68]

Looks great! Not a favourite dish of mine to eat, but it looks very decoratief on the table.

[@redhen689]

Yummy!!!

[@monikamoews1192]

I love this dish; its old fashion from the 60tes in Germany and I had forgotten this, till you made this now! (I`m 71 years old). Thank you so much for this receipe!!!😋😋😍 greetings from Bavaria

[@sandrasmith3258]

your Cabaret looks lovely. I love your cooking videos. I am not a real fan of veggies in my jello (as we call it in America) but I am sure it was yummy

[@jerananelms1760]

Beautiful

[@yvonneklatt9525]

Good for You Arne! My mom used to make those for parties back in the day. I never wanted to eat it, but good for you!