[Sca-cooks] Lefse/lompe recipes

[Saint Phlip]

OK, guys, I was intrigued by the lefse/lompe discussion, and since I
was talking to Par on another List, asked him. These are the recipes
he sent me, corrected a bit for minor typos. (he's been pretty busy,
and SCA-Cooks, as we know, is pretty high volume). These don't show
any potato at all, but look like they might be pretty good, for those
of you who like anise and fennel.

Par (since I'm ccing you on this), is the salt of hartshorn what we
call baking soda (sodium bicarbonate) or what we call baking powder (
Calcium acid phosphate, bicarbonate of soda, cornstarch) or something
else, but similar?

And yes, at your convenience, I'd very much like to see the recipe for
the rice pancakes with the blackberry jam. What got my attention in
all this was the mention of very thin potato pancakes that went under
the name of lompe- the potato pancakes I make (Southern US style) are
made with leftover mashed potatoes, and sometimes rice, and are rather
thick (maybe a cm?).

(Recipe, such as it is- Take leftover mashed potatoes, mix with
milk/cream/sour cream/yogurt to a stiff batter consistancy, add rice
to matching volume if you have some to get rid of also (wild rice
works, too) with such spices as you like (salt, pepper, Mrs Dash,
etc), and scoop out in about 2 tablespoon lumps and flatten and fry in
hot fat of your choice- traditional is bacon grease, but any other fat
works well too, as long as there isn't a lot (enough to cover the pan,
but not an actual puddle) and it's hot before you add the potato mix.
Fry it until heated through and the bottom is browned, then flip and
fry until the other side browns. We have some leftover mashed turnips,
and I'm going to try them a bit later.)

---------- Forwarded message ----------
From: Par Leijonhufvud
Date: Dec 23, 2006 4:57 PM
Subject: Re: Need recipes
To: Saint Phlip <phlip at 99main.com>


Saint Phlip <phlip at 99main.com> [2006.12.23] wrote:
> OK, great ;-). Looks like it might be an excellent go-with for my
> intended New Year's munchies. And, when trying ethnic recipes, I
> always try to go for the recipes used in the original area, rather
> than some chef's "interpretation".

There are two answers to the question "Lefse". One is a thin soft bread
that is generally served rolled with mesost[1], and a sweet dessert type
"pastry". First the non-sweet version:

Lefsor
(makes 14)

6 dl flour (bread-baking stuff)
1/2 t salt
1 t salt of hartshorn
1 t freshly ground anise
1 t freshly ground fennel
50 g margarine/butter
1 egg
2 1/2 dl filmjölk[2]

Mix flour, salt, salt of hartshorn and the spices. Melt the butter and
allow to coal slightly. Mix the melted butter with the filmjölk. Quickly
mix this and the egg into the flour mix. Allow to rest in the
refrigerator.

Split the dough into equal parts on a floured table. Pull each piece
into a round thin cake. First use a regular rolling pin, then a
"corrugated" one (as for crisp bread) or perforate all with a fork.

Bake each cake in a dry skillet at medium heat (a few minutes on each
side). Allow to coal under a towel on a rack. It is preferable to stck
them on top of each other, since they then till tend to stay softer.

Eat the same day, they can be stored a couple of days in a plastic bag.

<Phlip's note- looks to me like the same cooking method used for corn tortillas>


Now for the sweet version:

Lefsor
(12 pieces)

75 g margarine or butter
1 1/2 dl sugar
1 1/2 dl filmjölk[2]
1 1/2 t salt of hartshorn
1/2 T hot water
5 dl flour
2 t baking powder
1 T sugar

Filling:
100 g margarine or butter
1 dl confectioners sugar (the powdery fine ground stuff)
1-2 t ground cinnamon

Oven temp: 250 C

Melt the butter and allow to cool. Mix with the sugar, the filmjölk, and
the salt of hartshorn dissolved in the water and the flour mixed with
the baking poweder. Work the dough quickly. Divide the dough in two
equal parts.

Roll each bit into a round cake (approcimately 28 cm diameter). Place
each on a greased cookie sheet and sift 1 t sugar over each.

Bake in the middle of the oven (250 C) for 5 minutes. Allow to cool on a
rack.

Mix the butter, confectioners sugar and cinnamon; it should be
soft and spreadable). Spread it over one of the cakes. Place the other
one on top, cut into 12 pieces and serve immediately.

Preferably eaten fresh, if you want to store them wrap in a damp towel
to keep the cake soft.



I've eaten both (but never made either: this is directly from the
cookbook); the first is good stuff, good for a picnic sandwich.
The sweet version is very filling but quite sweet.


Of course, in your situation I would most likely instead make a saffron
pancake and serve with whipped cream and blackberry jam. Basic idea is
make a rice porridge, add flour, sugar, eggs, bitter almond and saffron,
and bake. Best served slighly warm. I can dig out the recipie tomorrow
morning if you are interested.

/Par

P.S. 1 dl = 1/10 liter

[1] A "cheese" made by simmering (goats) whey; I do not know the
details (but can find them should you need them).

[2] Dilute sour cream in regular milk 1:3 or so; it should be pourable
but thick in the same region as pancake batter and somewhat sour

--
Par Leijonhufvud
[genome as a software] WSYWIG would be Lamarckian, as if cutting off
an arm changed the genetic code for how many arms.
               -- Mike Schilling


-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Put not your trust in princes, nor in the son of man, in whom there is no help.

Psalm 146
King James Bible