Swedish Lefse Recipes

NORWEGIAN LEFSE

Steps:

• Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
• Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

LEFSE

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.

NORWEGIAN POTATO FLATBREAD (LEFSE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
• Poke the potato skin all over with a knife and place on the prepared pan.
• Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
• Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
• Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
• Wrap dough with plastic and refrigerate until chilled, about 1 hour.
• Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
• Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

SWEDISH LUTEFISK

Steps:

• Soak the fish in clear water for 3 days.
• Add 2 tbsp lye into a gallon of water.
• Soak for 3 days in this solution.
• Then soak for 4 days in clear water, changing the water every day.
• To cook the lute fish--------.
• Tie the fish loosely in a square of cheese cloth.
• Drop in a large enamel pot of boiling water.
• Cook 10 minutes or until well done.
• Remove cheese cloth put on a platter and debone.
• Serve with a white sauce or a mustard sauce.

SANDY'S LEFSE

Steps:

• Mix with wooden spoon.
• Form into balls and roll with rolling pin on floured surface.
• Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
• When done place on absorbent towel and place towel on top until cool.
• When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.