Potatofest 2006: Wrapping It Up
First up, my real life friend Judy give us instructions for making lefse, that scrumptious Norwegian potato treat, or, as Judy calls it, Norwegian manna.
2 1/2 pounds of baking potatoesYep, as you may have guessed, I'm the naughty girl who rolls her lefse instead of folding it. Judy says these lefse have a Moorish taste, according to her grandfather, "Vell it's gud but ya know it has a 'Moorish' taste."
1/2 cup unsalted butter
1/2 cup whipping cream
1 1/2 Tablespoons sugar
1 teaspoon salt
1 1/2 cups flour
Soft butter and sugar for serving
Peel and boil potatoes. Drain and cool.
Put potatoes through a ricer or mash. Beat in butter, cream, sugar and salt. Refrigerate uncovered.
The next day add flour. Stir well. Divide into 20 pieces. Heat grill or pan.
On a floured surface roll out the balls into circles as thin as possible. (My grandmother would slip the wooden stick out of a window shade and use it to transfer the lefse to the griddle.) Cook on each side of the ungreased pan. Stack between towels. After they are cool I stack them together, fold in half and place in a large plastic bag.
As needed butter and sugar a circle. Fold in half and butter and sugar again. Fold once again and cut the quarter in half. I've heard that some people butter, sugar and then roll their lefse. No one I know does.
(The two photos show lefse being mixed and then baked over open coals.)
Next up, we have Matt Gumm of Still Reforming, who is taking a blogging break, but not before he posts on the joy of potato chips. Potato chips, it seems, are another form of potato manna.
To end the party, we have Juanita of Jam and Books, who has a recipe for Oven Fries and a couple of mashed potato tips. (I wonder if she carves her turkey with a chain saw.)
Thanks you all for participating and making Potatofest so much fun!
And that wraps it up. There's nothing left to do but take down the decorations.