Wednesday, December 22, 2010

Christmas time is only complete with the tradition of lefse making. This is my favorite day of the year. The smells, the warmth, the melt in your mouth taste of a fresh piece of lefse.
My mother and I have become the sole tradition keepers of our family-each year it is reiterated that this will soon pass to just me. My inaugural moment came three years prior when one of the two lefse flippers was given to my possession. There was a ceremony with my mother and grandmother, the flipper, as a sword, was daubed upon my shoulders.
In an effort to assist myself when I do become the sole lefse provider, I have recorded our family's "secret" recipe, with instructions.

Begin by cooking chopped potatoes in boiling water.
Once done, rice the potatoes into a large bowl. This has always been my least favorite task. The one where I just happened to disappear to the other room. Not today.

After the potatoes are all riced and your hands are painfully red, measure out the total amount.

My grandmother's dear friend, and former neighbor in Barron, was Hazel Berg. Her "secret" recipe has become our family's favorite combination of ingredients for lefse.

3 Cups of riced potatoes, cooked
1/2 cup of shortening, melted
1/2 teaspoon of sugar
1 Tablespoon of cream
1 teaspoon of salt
1/2 teaspoon of baking powder
1 cup of flour

All these ingredients are mixed in the order given. Grandmother repeated this instruction three times. It's dire to follow it's order.

Mixing potatoes, add ingredients.

Let me not forget the importance of wearing proper attire. Carlson women must donne their Scandinavian aprons, as to not litter their clothing with flour.

Divide the mixture into 20 pieces, shaping into a ball. Let cool for 30 minutes to firm up the dough.

At this time, make sure everything you need is brought near. You will need Christmas music, Diet Coke, perhaps refreshments. Once lefse positions have been taken-one as a roller and one as a flipper-it cannot be unwomaned.

Begin rolling out the dough, turning over once. Use a lefse rolling pin or cloth covered rolling pin, roll into a think circle on a floured surface.

Move from surface to hot griddle. Make sure griddle is ungreased. Bake until lightly fleshed brown, turn to other side. And cool on clean towel.

Once the task has been completed-the worker may enjoy a fresh piece of warm lefse. Delicious.

1 comment:

  1. Lauren-
    This post makes me wish I was doing the whole day process of making lefse. Wow, lefse is not even recognized as a word. Just a side note. I use to do this with my mom and I got to do the flipping but I haven't been able to do it for a couple of years. I hope to remedy that in the future. Anyways, Merry Christmas and enjoy your lefse. I enjoyed reading about How it's done Correctly! :)