Tag Archives: Lefse

Making Lefse

Standard

For those of you who do not know what Lefse (lef-suh) is, let me educate you…it’s basically a Norwegian tortilla, but that’s really blasphemy.  I’m not Norwegian by blood, but by love, so when I visit my family in Wisconsin, I get the full-on Norwegian heritage experience.  I love that about my life.

85BD8660-8544-4E69-BD97-461D0E83DDC2

There are several variations of a Lefse recipe.  Me:  What’s in this?  Just potatoes and flour?  The women:  Yes.  Later…

One of the women:  I like the Lefse made with cream.  Me:  It has cream?  Along with potato and flour?  Them:  Yes.    Still later…

One of the women:  It tastes better when we make it with butter, too.  Me:  Butter?  And cream, potatoes, and flour?  Them:  Yes.  And then I found out…all of the recipes consist of potato (real mashed, powdered, or flakes), flour, a shortening of some sort (lard, butter, Crisco-type), a liquid (cream, milk, or water), and salt.  A smidge of sugar is optional.  I guess I just needed to read a recipe.

The potatoes are made the day before.   They sit in the refrigerator to cool for at least 24 hours.  The dough is mixed by hand, adding flour to make it the correct consistency, and it is rolled really, really, really thinly on a round cloth, covered Bethany board.  A special thinly-ridged rolling pin is used, and that is covered with a sock thingie.  Then long flat sticks, sometimes decorated on one end, are used to lift the circle of Lefse, which is brought to the hot, Heritage Griddle, carefully laid across, and then cooked until it bubbles on one side, is flipped, and cooked briefly on the other.  The flat is lifted off with the Lefse turner, and laid on a cloth.  Many circles of Lefse are piled up, and later, when properly cooled, the Lefse are folded in fourths, and packed in baggies.

IMG_3852

Lefse is a tradition.  Like Krumkake, around here, Lefse is a taste of the past.  People eat it with butter and sugar, or jam, or just plain.  Saturday, I went to the church with my sister to make Lefse.  There were eight of us…one mixer, four rollers, and three turners.  I, as a rookie, was assigned to be a turner

0A7B6D0E-CFC7-4E64-9C5D-ED47752CAE8D

People will come to special church sales just to buy the Lefse.  And women in churches all over the northern midwest are gathering to make the Lefse to sell.  Some have a personal business, selling Lefse for at least $4-$6 a folded over piece.  It is a big money-maker for the churches, and a bargain for the buyers who get a baggie of 9 pieces for $15.  All aspects of the experience are bonding events for the Lefse-making women and the Lefse-buying folks.

America is a melting pot.  We are people from all the lands on earth.  We embrace our past, share our traditions, and look to a better future for all our humans.  It’s a better world with Lefse making women, or any other food-making tradition that’s practiced.  My take-away lesson?  It’s all about teamwork.  If only we could have an overflow of this practice in the real life world-at-large.

 

Advertisements

Krumkake Update…

Standard

First of all, the spelling is without a “b” as previously reported.  Second, they are made on a specialized electric waffle iron-type appliance.  Third, I didn’t use any band-aids.  Making Krumkake (kroom’-kock-ah) was great fun.  It was easy and not particularly messy.  There was no deep frying involved.

IMG_2063

My family here in Wisconsin, celebrates its Norwegian heritage.  Pretty much everyone here does.  Pretty much everyone here has ancestors that came to the area directly from Norway, and they worked like Trojans to keep their families housed, fed, and clothed.  It paid off, and now, the descendantsfattigman enjoy the climate, scenery, and rural lifestyle of southern Wisconsin.  They don’t forget, though.

In Stoughton, Wisconsin, where the tractor trailers you see being pulled behind nearly every semi- in the United States are made, there is a state-of-the-art heritage center.  It is called Livsreise.  That is pronounced lifes-rye’-sa.  It means “life’s journey.”  The whole interior of the building still smells like fresh wood, over a year after it opened.  The woodwork all comes from Wisconsin trees.  It has the feel of a Viking lodge, and I have never been in one of those, but I knew the sensation instinctively.  The displays tell the stories of local families, with touch screens which have excerpts from diaries, pictures, and stories of the people who immigrated.  Arts, music, artifacts, and Norwegian attire are featured.  The center is about the people’s journey from Norway, and their journey in establishing themselves in the new world.  You can find out more by visiting the website http://www.livsreise.org.

In light of the heritage, we gathered to make Krumkake this morning.  The Norwegians have a sweet tooth, and among the pastries that I have participated in making, Krumkake was the easiest.  Lefse is labor intensive because of the thin rolling of the potato-based dough; donuts and Fattigman are deep fried and therefore messy, and so are Rosettes.  No one in my family has made Rosettes.  We just like to eat them.  All of them are made from the same basic ingredients of milk or cream, eggs, sugar, flour, butter, and some sort of flavoring like cardamom, almond, or vanilla.  There is a special beauty in each of these pastries, and it reflects the artistic skills of the people.

IMG_2065

In replicating the practices of our ancestors, we keep alive their memories.  I wonder how our memories will be kept alive by our descendants?

Getting in touch with my Norwegian roots…

Standard

Today, my sister and I made Fattigmand.  It is a Norwegian delicacy usually made before Christmas.  We were a week late this year, due to lack of motivation.  Now that Christmas Day is over, we had some time on our hands, and Mom had already bought all the eggs. The cream was in the freezer, and the Peanut Oil was sitting in the pantry.  It was a good thing to do on a cold Sunday afternoon while waiting for a baby to come, but that is another blog for the future.

A few years ago, I was able to get in on the Lefse making, and the doughnut making, but I had not experienced the Fattigmand making.  Basically, it is deep fried egg yolks with cardamom and a little bit of brandy, but I was at Mass when my sister made the dough, so I am sure there is more to it than that.  She rolled the dough.  I had the dangerous job of manning the fryer.

IMG_0744

The dough is rolled very thin, sliced with a crimping tool into diamond shapes, and then a slit is cut in the middle.  You are supposed to turn the dough through the hole to make a twist.  That was too delicate for us, so we just fried it in diamonds, and it crinkled on its own.  The Fattigmand comes out as a very thin,  crispy pastry.  After the pieces are cooled, the perfect ones are sorted out, and sprinkled with powdered sugar just before serving.  It is pretty labor intensive.  Fosdal’s Bakery in Stoughton charges a dollar apiece for Fattigmand, and they don’t taste as good because theirs are baked.  We say forget that healthy method.

I love sharing all these practices with my family, here…the Christmas Eve worship, the gathering celebrations, and the specialty foods.   I am not Norwegian by birth.  I am Norwegian by a marriage of 61 years.  It is good to get in touch with your history, especially when it is your present.

IMG_0747