Lefse for Supper
I've been making lefse with my mom since a very young age. Every holiday season we would make loads and loads of lefse to last us through Thanksgiving, Christmas and whatever family gatherings in between. My mom bought my sister and I a lefse grill about 8-9 years ago and it has sat in various New York closets until this year. Most of my excuses of not making lefse until now started with "I don't have the space," which let's be honest was true.
The other excuse was, "What's the point if I'm not hosting Thanksgiving or Christmas." Well this year we did host Thanksgiving and I still didn't make lefse, which lead to the final excuse "I don't have time."
All these excuses piled on top of each other like loads of lefse or guilt. All this lefse equipment and no one is making lefse. What if I forget how to make lefse! Well luckily there is supper club and I had excuse and now a theme - Nordic Winter. The January Supper Club Menu will come next, but first and foremost the most important item on the menu LEFSE.
Ingredients:
12 Cups of Riced Russet Potatoes (24 medium sized)
20 Tablespoons of Melted Butter
2 Teaspoons of Salt
4 Tablespoons of Powdered Sugar
1 Cup of Whipping Cream
41/2 - 5 cups of Flour
Makes about 40 Rounds
Tools:
Lefse Grill
Corrugated Lefse Rolling Pin
Rolling Pin Cover
Lefse Stick
Wax or Parchment Paper
Pastry Board or Non-Stick Rolling Pad
Ricer
Dish Towels or Lefse Cozy
Muscles
Room in the Fridge or Cold Winter Porch
Steps:
1. Boil the potatoes with the skins on
2. Rice the potatoes (twice is nice) in a ricer or an awesome chinious
3. Dissolve salt and sugar into melted butter
4. Combine 12 packed cups of potatoes, melted butter mixture and heavy cream
5. Cover the dough overnight in refrigerator or the cold outdoors (but not too cold!)
6. Knead the flour into the dough. Use your hands and muscles
7. Shape the 1/2 cup of dough (or about that) into a patty. Make it nice and smooth, with no cracks
8. Roll out the dough, using enough flour on the rolling pin and surface (but not too much) to help it not stick. Flip it couple times to make a nice even round.
9. Pick the round up with the lefse stick and place on the lefse grill, which should be at around 450-500 degrees.
10. Undercook the first side to maintain moisture and flip the lefse. When bubbles form on the other side, but not too much, remove from grill
11. Place & stack the lefse between the lefse cozy or dish towels, lined with parchment paper. This will keep the lefse nice and moist until ready to serve or store
12. Eat the lefse, preferably with butter and sugar or anything you like
The other excuse was, "What's the point if I'm not hosting Thanksgiving or Christmas." Well this year we did host Thanksgiving and I still didn't make lefse, which lead to the final excuse "I don't have time."
All these excuses piled on top of each other like loads of lefse or guilt. All this lefse equipment and no one is making lefse. What if I forget how to make lefse! Well luckily there is supper club and I had excuse and now a theme - Nordic Winter. The January Supper Club Menu will come next, but first and foremost the most important item on the menu LEFSE.
Ingredients:
12 Cups of Riced Russet Potatoes (24 medium sized)
20 Tablespoons of Melted Butter
2 Teaspoons of Salt
4 Tablespoons of Powdered Sugar
1 Cup of Whipping Cream
41/2 - 5 cups of Flour
Makes about 40 Rounds
Tools:
Lefse Grill
Corrugated Lefse Rolling Pin
Rolling Pin Cover
Lefse Stick
Wax or Parchment Paper
Pastry Board or Non-Stick Rolling Pad
Ricer
Dish Towels or Lefse Cozy
Muscles
Room in the Fridge or Cold Winter Porch
Steps:
1. Boil the potatoes with the skins on
2. Rice the potatoes (twice is nice) in a ricer or an awesome chinious
3. Dissolve salt and sugar into melted butter
4. Combine 12 packed cups of potatoes, melted butter mixture and heavy cream
5. Cover the dough overnight in refrigerator or the cold outdoors (but not too cold!)
6. Knead the flour into the dough. Use your hands and muscles
7. Shape the 1/2 cup of dough (or about that) into a patty. Make it nice and smooth, with no cracks
8. Roll out the dough, using enough flour on the rolling pin and surface (but not too much) to help it not stick. Flip it couple times to make a nice even round.
9. Pick the round up with the lefse stick and place on the lefse grill, which should be at around 450-500 degrees.
10. Undercook the first side to maintain moisture and flip the lefse. When bubbles form on the other side, but not too much, remove from grill
11. Place & stack the lefse between the lefse cozy or dish towels, lined with parchment paper. This will keep the lefse nice and moist until ready to serve or store
12. Eat the lefse, preferably with butter and sugar or anything you like
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