question: Multekrem and Kransekake are both traditional Norwegian desserts commonly eaten together during what winter holiday?
answer: Christmas
context: Title: Multekrem
  Passage: Multekrem is a traditional Norwegian dessert, made by mixing cloudberries with whipped cream and sugar.  The cloudberries can be served as-is or heated.  It is common to serve the Multekrem with Krumkake or Kransekake.  Multekrem is also a traditional Norwegian Christmas dinner dessert.
  Title: Ebonshire
  Passage: Ebonshire is the 20th album released by Nox Arcana.  It is the first in a series of winter holiday EPs inspired by Nox Arcana's holiday music trilogy: "Winter's Knight" (2005), "Winter's Eve" (2009), and "Winter's Majesty" (2012), which are each set in a fantasy realm called Ebonshire.
  Title: Ebonshire - Volume 2
  Passage: Ebonshire is the 21st album released by Nox Arcana.  It is the second in a series of winter holiday EPs inspired by Nox Arcana's holiday music trilogy: "Winter's Knight" (2005), "Winter's Eve" (2009), and "Winter's Majesty" (2012), which are each set in a fantasy realm called Ebonshire.
  Title: Gamalost
  Passage: Gamalost (also Gammelost, Gammalost), which translates as "old cheese", is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet.  Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration.
  Title: Kransekake
  Passage: The kransekage (literally "wreath cake") is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake ("tower cake")) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.
  Title: Ebonshire - Volume 4
  Passage: Ebonshire - Volume 4 is the 24th album released by Nox Arcana.  It is the fourth in a series of winter holiday EPs inspired by Nox Arcana's holiday music trilogy: "Winter's Knight" (2005), "Winter's Eve" (2009), and "Winter's Majesty" (2012), which are each set in a fantasy realm called Ebonshire.
  Title: Picatostes
  Passage: Picatostes are slices of fried bread, from loaves fried with lard or olive oil.  They are typical of Madrid, Spain.  They are usually sweetened with granules of refined sugar on the outside.  They are most commonly eaten for breakfast or a light lunch ("merienda"), accompanied by coffee.  They are also sometimes eaten as a substitute for chocolate and churros (including as a late night snack).  They can be eaten hot or cold.  As a cheap staple food, they are also a common accompaniment to beverages in the traditional cafés of Madrid where tertulias are held.
  Title: Syltelabb
  Passage: Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter.  They are traditionally eaten using one's fingers, as a snack food.  They are sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread.  Historically syltelabb is served with the traditional Norwegian juleøl (English: Christmas Ale), beer and liquor (like aquavit).  This is because Syltelabb is very salty food.  The Norwegian word syltelabb, consists of the two words "sylte" and "labb".  "Sylte" means preserved.  The word "labb" means pig feet or paw.
  Title: Chocolate pudding
  Passage: Chocolate puddings are a class of desserts with chocolate flavors.  There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, and New Zealand
  Title: Turnip cake
  Passage: Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.  The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore.  It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving.  Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.  The non-fried version is soft all over.  It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants.  It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language.  In Taiwan, turnip cake is also commonly eaten as part of a breakfast.
citations: Kransekake Multekrem