Monday, November 14, 2011

How to make Lefse, a delicious Norwegian tradition!

Make mashed potato, whipping cream, butter, salt and sugar mixture. This can be done a day ahead and refrigerated. Make sure it is completely cooled before adding the flour.
Cut in flour. Knead with hands.
Form into logs. Cut a slice.

Store logs in refrigerator while you continue. 
Put the pastry cloth on the round board.
Set up your working space.



Make a patty.
Sprinkle flour to prep your board.


Use a special rolling pin with teeth. Have a dry toothbrush handy in case the dough gets stuck in it’s teeth, Uffda-namen! 
Roll from center to outside carefully trying to form a circular shape.

Grill should be piping hot! Use one stick to put it on, the other to turn it and take it off. It’s great to do this as a team.
Flip a little bit over the edge of a flat stick, then rotate the stick to wind the dough onto it.
Rotate the stick to unroll the dough onto the grill.

Grill lefse until bubbly. Then use the stick to scoop it up in the center. Lay it back down on the other side. 


Scoop up the lefse after it is grilled on both sides.
Have a stack of several thick cotton cloths ready. Use a clothes pin to make a handle on one corner of the top half of your stack of cloths. 
After removing lefse from grill, place the round flat between the towels. Cover immediately to keep the moisture in as you continue to roll them all out and while they begin to cool.
Cut a piece in half. Butter and sprinkle with sugar.
Fold it in half and then roll it up. Ya! This is the one you eat right away to make sure it is good enough to serve family and friends.
After they have cooled uncover, fold each piece in half and stack. Then cut the stack into 3 wedges, leaving a hinge on the center section. The outer wedges form their own hinge from the first fold. I forgot to take a photo of this. Freeze it if you are making this ahead of time or if you have made more than you will eat in a few days.

Cook the meal, set the table. Gather the group. Give thanks to God for all the blessings he provides.
It’s ok to hold the lefse in your hand while you butter, add sugar and roll it up to eat with your meal. Pass the plate and let everyone prepare their own.
Serve lefse with turkey that has been roasted in a cooking bag with apple-raisin stuffing, mashed or riced potatoes, gravy, squash, cranberry-orange-apple relish, green bean hot-dish, home-baked rolls, dill pickles, olives, radishes and/or other veggies, water or milk, wine, coffee, pumpkin pie with whipped topping. 

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