Food: Lefse

July 10, 2011 | Family,Food,Marie's recipes,Norway

This is for Lance, whose people are, in part, Norwegian — from what I’ve heard.

Lefse

1 large egg
2 cups kefir*
1 1/2 cups sugar
3 tablespoons hornsalt**
1 cup melted butter
flour

Makes about 15 lefse. The less flour and less preparation time used, the better. After you grill each lefse, cover with a tea towel to keep them from drying out. When done grilling, lay them out and let them cool off. Spread filling on one lefse and cover with another of a similar size. Cut in half. Eat some now; freeze the rest.

Filling

1 1/4 cups butter
1 cup sugar
cinnamon
Prim***

Mix on high speed until smooth and spreadable.

*I find kefir in the organic dairy section of my grocery store. Some people make their own, but I haven’t tried that.

**I usually buy hornsalt when I’m in Norway. Otherwise, I can get it through Ingebretsen’s in Minneapolis. It’s a raising agent that smells like ammonia, and it always reminds me of smelling salts (and, wouldn’t you know it … they’re both the same thing). Seems like a smelly thing to use for baking. But, remember, these Norwegians also soak their fish in lye.

***Prim is a spreadable brown cheese. I’ve always gotten it in Norway, but I bet I could check with Ingebretsen’s or Willy’s Products to see if they could get it. It’s not completely necessary, but it adds a nice flavor to the filling.

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Lefse!
Breaking in the lefse grill

Food: Potato salad

June 25, 2011 | Family,Food,Iowa,Marie's recipes,Norway,Summer,Vacation

Yes, there are hundreds of ways to make potato salad. One of my favorites, though, is the way my mother-in-law makes it. She shared her recipe.

16 ounces sour cream
6 ounces mayonnaise
3 tablespoons dill pickle brine
1/2 apple, chopped
2 dill pickles, chopped
1/2 leek, sliced
7 potatoes, cooked and diced

Mix all together. Let set. Serve with dinner from the grill.