KLING
A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it.
Provided by Chris in Cocoa
Categories Dessert
Time 2h30m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Blend flour and salt.
- Cut in lard.
- Add water.
- Mix well.
- Divide into 12 balls.
- In a separate bowl, combine beaten egg and milk.
- In a third bowl, cream butter and sugar.
- On a floured surface, roll dough as thin as possible.
- 8 to 10 inch circles.
- Bake like a pancake on a seasoned griddle set at 400 degrees.
- When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
- When the egged side is dry flip the"pancake" again and rebake the egged side.
- You will cook 3 sides.
- Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
- When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
- Cut into 3 wedges and freeze of refrigerate.
- These are best when aged in the freezer for 4 to 8 weeks.
Nutrition Facts : Calories 156.7, Fat 11.1, SaturatedFat 6.2, Cholesterol 29.4, Sodium 89.5, Carbohydrate 13.7, Fiber 0.2, Sugar 8.4, Protein 1
NORWEGIAN: LEFSE MED KLING FROM SOGN
Make and share this Norwegian: Lefse Med Kling From Sogn recipe from Food.com.
Provided by Robert MacKinnon
Categories Breads
Time 1h
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix the butter into the flour with your hands until crumbly.
- Then, mix in all remaining dry ingredients into the butter/flour mixture.
- Add the kefir milk. Work the mixture until you have a nice dough. It should be like a pie crust dough, not a bread dough.
- Take a ball of dough, about 150 grams in weight and roll with a pin until you have thin 50cm diameter circle. This means you will have a very thin circle when it's finished. You use a thin, 70cm long 2-3cm diameter rolling pin to roll the dough out. You must constantly reposition the piece on the work surface, rolling it up onto the pin on occasion and flipping it over and unrolling it to work the other side. It mustn't stick to the work surface so make sure there is a dusting of flour on the surface at all times. You can't work the dough too much or it will absorb the flour and become stiff and unusable. It's a bit of an art to get it right and you'll need to practice.
- Bake the dough on a special electric frying pan (called a "takke" in Norwegian). It probably is the same pan used to bake Mexican tortillas. You cook it like a pancake, on both sides, until brown spots just begin to appear.
- When done, let the lefses cool.
- When you are ready to eat them, spray them (or dunk them) in water, drain quickly and let them rest a couple minutes on a towel. The excess water is absorbed by the towel and the remainder moistens the lefse.
- Kling filling: Mix all the ingredients together, slowly, a bit at a time until you have an even batter. :
- Spread onto the lefse and roll up/fold together.
Nutrition Facts : Calories 776.1, Fat 65.8, SaturatedFat 41.4, Cholesterol 176.5, Sodium 470.2, Carbohydrate 41.7, Fiber 1.5, Sugar 1.3, Protein 6.5
KRINGLE
Provided by Food Network
Categories dessert
Time P3DT1h25m
Yield 2 kringles
Number Of Ingredients 15
Steps:
- Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
- Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
- Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
- Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
- Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
- Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
- To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
- Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
- Preheat the oven to 350 degrees F.
- Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
- Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.
KUA KLING (SOUTHERN THAI-STYLE RED CURRY)
Whereas larb is bright and acidic - light on its feet - this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken - though it could be ground pork, sliced beef or chicken, or mushrooms - cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.
Provided by Ali Slagle
Categories dinner, lunch, weekday, curries, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
- Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don't panic - just add a little water or neutral oil.
- Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid's been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
KLINGONS
Why are these called Klingons? Maybe because they're sticky. Maybe because they are the dessert of choice on Federation Starships. Either way, this is great to serve at your next Star Trek Convention.
Provided by Mirj2338
Categories Candy
Time 12m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 13x9x2-inch baking pan, set aside.
- In a large bowl, combine 4 cups of the marshmallows, peanut butter and butter.
- Microwave on high for 2 minutes or until melted.
- Stir until smooth.
- Add the remaining marshmallows, Rice Chex, Corn Chexh and the M&M's.
- To serve, pull apart and enjoy.
- Refrigerate any leftovers (yeah, right) in an airtight container.
Nutrition Facts : Calories 97.2, Fat 4.2, SaturatedFat 1.8, Cholesterol 4.3, Sodium 93.3, Carbohydrate 14, Fiber 0.4, Sugar 7.1, Protein 1.7
More about "kling recipes"
UVDALSLEIVEN TRADISJONSBAKST'S KLING (LEFSE) - NORTH WILD …
From northwildkitchen.com
Reviews 56Estimated Reading Time 6 mins
10 BEST LINGCOD RECIPES (EASY FISH DINNERS) - INSANELY …
From insanelygoodrecipes.com
KHUA KLING RECIPE - THAI DRY MEAT CURRY …
From eatingthaifood.com
VEGAN THAI CURRY SERIES: GAENG KUA KLING RECIPE
From messyvegancook.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
HOW TO PRONOUNCE KLING | HOWTOPRONOUNCE.COM
From howtopronounce.com
KHUA KLING: NOT JUST FOR CHILE-HEADS | COOK'S ILLUSTRATED
From americastestkitchen.com
THAI PORK & BEEF MINCE CURRY KHUA KLING RECIPE
From dobbernationloves.com
PASTEL DE CHOCLO (BEEF AND CORN CASSEROLE) RECIPE
From cooking.nytimes.com
KHUA KLING GAI (SOUTHERN THAI DRY CURRY WITH MINCED CHICKEN) …
From seriouseats.com
KLING DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
KLING NAME MEANING & KLING FAMILY HISTORY AT ANCESTRY.COM®
From ancestry.com
TING-A-LINGS - STUFFED AT THE GILL'S
From stuffedatthegills.ca
302 KLING RECIPES | RECIPELAND
From recipeland.com
302 KLING RECIPES - PAGE 2 | RECIPELAND
From recipeland.com
30 KLING RECIPES BY TITLE | RECIPELAND
From recipeland.com
KLING - WIKIPEDIA
From en.wikipedia.org
LEFSE (KLING) FROM TELEMARK - NORWEGIAN COOKBOOK
From norwegiancookbook.com
PALISADES WINS RECORD 14TH STRAIGHT CITY SECTION TENNIS TITLE - LOS ...
From latimes.com
KHUA KLING MOO (SOUTHERN THAI DRY CURRY PORK) - THAT SPICY CHICK
From thatspicychick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love