Lefse Over the Fire

From Thanksgiving Leftovers

Red Pontiac Potatoes from the Corgyncombe Vegetable Garden. Diane used the previous year's potatoes from the Corgyncombe Vegetable Garden for this last spring's planting. The potatoes have yielded an abundant crop! Potatoes can be used for many different dishes and are great for leftovers.

 

Potatoes in the process of being riced.

In "The Tasha Tudor Cookbook", Tasha speaks of putting potatoes through a ricer to mash them. 

  

Lefse is a traditional Scandinavian treat, especially during the holidays.

 

Receipt for Lefse

 

 5 cups of riced potatoes 

1/2 cup of Corgyncombe Dairy Goat Carmella Lucille's cream 

1 pat, equivalent to 3 tablespoons, of Corgyncombe Dairy Goat Carmella Lucille's butter 

 

Mix the riced potatoes, cream, and butter together.

 

Add 1/2 cup flour to each cup of riced potatoes. Work the dough as you add the flour.

 

  Roll out a ball of dough and put it on the griddle over the fire.

In the background you can see the lefse over the fire.

 

  Whilst cooking over the fire the aroma that smells like potato chips fills the crisp Autumnal air. 

Let the lefse brown on one side, then flip it over.

 

 

  

 

You can add whatever you want on the lefse and roll it or fold it to eat. Above, Diane has added some of her favorite Thanksgiving things, such as stuffing and cranberries. Diane likes her stuffing with a little turkey liver and heart added. Here is a link to our web site "Our Favorite Things":

Thanksgiving Page

Diane likes to make and mold her own cranberry sauce. The receipt for cranberry sauce is in "The Tasha Tudor Cookbook".

 

 Diane's husband prefers to butter his lefse and top with cinnamon and sugar.

 

 A full November Corgyncombe Moon.

 

 

  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~