Lefse With Lingonberry Cream Cheese Recipes

LEFSE (POTATO FLATBREAD)

Steps:

• Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well.
• Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar and salt and mix well. Let cool, then cover and refrigerate for a few hours and up to overnight.
• When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge.
• Heat a grill pan over medium-high heat (or a lefse grill to 400 degrees F). Generously dust a work surface with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed.
• Use a large offset spatula to transfer the lefse to the grill pan (or lefse grill). Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels.

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.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

VENISON LOIN ON SCHUPF NOODLES WITH LINGONBERRY COGNAC SAUCE, CARAMELIZED CHESTNUTS AND ASPARAGUS

Steps:

• Venison Loin: Preheat oven to 350 degrees F.
• Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out.
• Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus.
• To peel chestnuts, cut an "x" with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside.
• Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap.
• Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long.
• Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy.

LEFSE

Steps:

• Wearing surgical gloves, steam red and white potatoes with skin still on them, until tender. Remove from steamer and cool. After steamed potatoes cool down, remove the skins and mash really well. Rinse 5 cups of the potatoes and mix with dried potatoes, flour, salt, powdered sugar, butter, and margarine with a pastry blender and knead well.
• Preheat an electric, teflon-coated griddle to 500 degrees F. You can also use a large, nonstick pan heated over high heat. Shape dough into golf ball size balls and roll in flour. Cover, and refrigerate for 3 hours, or overnight. Remove balls and slam on well-floured board. Use a notched rolling pin with a cloth cover to flatten and shape balls into very thin circles. The thinner you roll the circles out, the better. Use fresh flour on both cutting board and rolling pin after each ball has been flattened.
• Cook flattened balls on the griddle for 8 to 10 seconds on each side. Brush excess flour from lefse after baking and lay between 2 layers of dishtowels. Brush remaining flour off of grill each time. Package in zip lock bags and freeze or refrigerate immediately.

LEFSE

Steps:

• Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.
• Heat griddle to 450 degrees F or more.
• Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.
• Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different.

LEFSE

Steps:

• Mix together first 7 ingredients, then add flour until you have a stiff dough. Using a corrugated rolling pin, roll out dough into 8-inch circles that are 1/8 to 1/4-inch thick. Place circles, 1 at a time, in lefse pan or heavy frying pan. Cook for about 3 minutes per side, or until cooked through.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.