Hip! Hip!…

Hurrah!!

Happy Syttende Mai friends!

(That would be Norwegian Constitution Day for those of you who have no idea what I’m talking about!)  :o)

If you’re celebrating today like we are, I hope you have a wonderful time!

(Here’s a few snapshots from past years at the parade!)

(I realized that I quit taking my camera when I had kids because it was just one more thing 
to take care of.  :o)  I need to work on that.  Or at least get a phone with a better camera!)

If not, maybe you should at least have a hotdog with us in celebration?

(The ones we will be enjoying this afternoon will be wrapped in lefse with brown mustard and fried onions!  Yum!!) 

Doesn’t that look amazing?

If you are feeling festive today and want to make some lefse for your hotdogs, click here for the recipe!

Whether you are Norwegian or not, celebrating or not…  I hope you all have a beautiful day today!

Hip! Hip! Hurrah!!

norwegian potato lefse

Lefse is a traditional holiday treat for Norwegians.  There are several versions, depending somewhat on what region your family is from… but this potato version is a classic.

Lefse is essentially a Norwegian ‘tortilla’…

At least that’s the easiest way I’ve found to explain it!

It is usually served rolled up with with butter and sugar.  (Although you will sometimes find it wrapped around a hotdog!  My favorite!!)

I got this recipe years ago from an old professor/friend of mine, Rod.

He taught me how to make these one very cold Minnesota winter’s evening in his family’s kitchen…  and I have such fond memories of a house full of dough, flour, laughter and lefse!

I would suggest making lefse with a helper, because it’s so much easier, faster and more fun!

Thanks for teaching me how to make lefse, Rod!  Always one of my favorite memories of living in the frozen tundra for a while!

Rod’s Potato Lefse Recipe

Ingredients:
2 teaspoons salt
8 cups smoothly mashed potatoes*
2/3 cup butter
1 cup heavy cream
2 tablespoons sugar
5 cups flour

Directions:
*Boil the potatoes with the salt, then drain and mash (use a potato-ricer if you have one, for best results) until very smooth.

Heat the butter, cream & sugar in a small saucepan until melted and combined.  Pour the hot butter mixture into the potatoes and whisk to combine.

Stir in the flour until well mixed and smooth, kneading a bit if necessary.

Let the dough cool to room temperature, then form into about golf-ball-sized balls on a baking sheet and place in the fridge (or outside, if you live in the Frozen Tundra!) to chill completely.

Once the dough is completely chilled, roll the balls out on a floured countertop… very thinly.   Transfer to a hot griddle, fry until bubbles start to form around the edges, then flip and finish frying.

Cool completely and then spread with softened butter and sprinkle generously with sugar, cinnamon & sugar or brown sugar, and then roll or fold up to serve!

norwegian krumkake

These dainty, adorable cookies are a classic Norwegian treat.  Subtly flavored with vanilla and cardamom, they are cute and fun to eat!

(Wow.  I rhymed.  And I kind of want to erase that and start over, but I won’t because I’m too tired.)

Sometimes you’ll see these dainty, rolled cookies filled with whipped cream and berries…  but we always serve them plain.

This was the first time I have ever made some not-rolled and I actually really liked them that way.

Besides just being way faster to make, the pretty design from the krumkake baker shows up better!

However we roll them, Christmas just wouldn’t be Christmas without these krumkake on our table!

Krumkake Recipe
adapted from scandinavianfood.about.com

Ingredients:
1 cup butter, softened
1 cup white sugar
6 large eggs
1 teaspoon pure vanilla extract
1 tablespoon ground cardamom

2 cup flour
3/4 cup water
Directions:
In a large mixer bowl, cream together the butter and sugar.  Stir in the eggs, one at a time.

Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Using an electric krumkake baker, follow the directions provided by the manufacturer.

As each cookie comes off the baker, immediately roll it around a krumkake cone or the handle of a wood spoon. Slip off and allow to cool completely on a rack.