Friday, January 8, 2010

More Lutheran Cookery - December Lefse Party

Swedes in Minnesota long ago adopted their Norwegian neighbors' love of lefse.  However, we generally leave the lefse preparation to the Norwegians.  Now that we've completed our second successful year of lefse making I'm determined not to let those Norwegians have all the fun!   In fact, we've had such a blast at our lefse parties my daughter's friends have requested that we make the event bi-annual.  Expect another lefse posting around Easter.

Ball, Roll, Lift, Griddle:
Choose your station


Successful Lift


Final Product

LEFSE
4 cups riced potatoes
1/4 cup butter
1/2 cup heavy whipping cream
2 tsp sugar
1 tsp salt
1 1/2 cups flour

VEGAN LEFSE (I cannot tell a difference.  So much for my discerning palat)
4 cups riced potatoes
1/4 cup soy butter
1/2 cup rice milk
2 tsp sugar
1 tsp salt
1 1/2 cups flour

Combine cooled potatoes and butter; add remaining ingredients and form dough.  Chill dough at least 2 hours.  Form into balls (be sure to keep dough chilled during ball process as dough will rise when it warms); roll into thin rounds.  Griddle each side until done.

At our lefse parties the workers love to snack on lefse crisps with lingonberry salsa, and Gravlax Lefse Pizza.

GRAVLAX LEFSE PIZZA
Brush a generous amount of olive oil on each side of lefse round; bake in moderate oven (around 325 degrees) on both sides until just crisp but do not burn.  Remove from oven and top with sour cream or creme fraiche, fresh dill and chives, gravlax, caviar, pickled cucumbers and red onion.

Helpful hint:  dont feed your workers until they have completed their tasks.  Once fed, workers slack off.