Lefse Latke Nuggets

I stepped out of my cookie and cake comfort zone to try a recipe for something that, to be honest, is not my favorite. The Minnesota in me kept repeating, "you're a baker, you're from Minnesota, you should know how to make lefse" but the pragmatic voice in my head kept saying, "you think lefse is bland and flimsy and didn't even try it for the first time until you were 23 so the Minnesota in you shouldn't be concerned."

Before you Scandinavians shout, BLASPHEMY, I do find lefse good for one thing: getting butter and cinnamon sugar into my mouth. 

In light of all of this, I went for it...and invited a true Scandinavian to my house to help. She was useless. Not entirely. She did bake delicious soft pretzels while the lefse cooked but she was of no help when it came to turning the lefse dough into actual lefse.

Even with the perfect tools, ingredients, and company, I failed. So I did what I felt was best: stopped trying.  But what was I to do with the leftover dough? Then it came to me: latke-fy it (it is Chanukah, remember?). Add some salt, some onions, and fry it in a healthy dose of oil.

Ta-dah! Lefse latke nuggets.

If you are up for the challenge, give the recipe a try. Perhaps I needed more patience or different potatoes but I'd love to see some successful results.

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Lefse
from Jul

Make the lefse: add melted butter to cold potatoes and stir until just combined. Add milk, sugar, salt, and stir until rough dough forms. Chill two hours or overnight.

Mix in flour. Form walnut-sized balls, keeping dough chilled during process: dough will rise when it warms. Use a rolling pin fitted with a sleeve to roll into thin rounds.

Use a long flat stick to transfer lefse to hot griddle. Cook until round begins to bubble up. Carefully fold edge of lefse to check for golden brown spots. Run the stick beneath the lefse and carefully flip the round, cooking in an additional minute or until the bottom side has light brown spots.

1/4 cup vegan butter, melted
4 cups riced potatoes, chilled
1/2 cup unsweetened almond milk
2 tsp sugar
1 tsp salt
1 1/2 cups all purpose flour

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This post was done in partnership with Nordic Ware who sponsored this recipe by providing the griddle that was used in this recipe. As always, all thoughts and opinions are my own.

Rhubarb Peach Galette

Do you like pie? But also like being lazy? Then I have just the dessert for you: the galette. Some people refer to this dessert as rustic. But let's just say what it really is: the most ugly and beautiful, goopy, and imprecise dessert you will ever make. 

The crust is simple. It can be filled with nearly anything. It is cooked on parchment directly on a baking sheet. The filling can seep through the crust, onto the parchment, still look pretty and not ruin the flavor in the least bit. It is truly magical.

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Rhubarb Peach Galette

Crust
1 1/4 cups all purpose flour
1/2 tsp salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tbsp ice water

Rhubarb Peach Filling
2 cups chopped rhubarb
1/4 cup sugar
1 tbsp flour
1-2 peaches, sliced

Make the crust: In a large bowl, whisk together the flour and salt.

Mix in the cold butter and shortening until the dough is crumbly.

Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.

Flatten into a disk, wrap, and refrigerate for 30 minutes or longer.

Make the filling: place rhubarb and sugar in a bowl and let sit for 15-20 minutes. Combine with flour.

Assemble: Preheat the oven to 450°F. Roll out dough to about 14" in diameter. Fill with rhubarb mixture and place peach slices on top. Fold the edges of the dough into the center in a  logical or haphazard way. Bake for 30 minutes or until the crust is golden and the fruit is bubbling.

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Lemon Pudding Cake

If you are lucky, you had a teacher who made you love a subject that may have seemed unlovable. Or maybe you have a follower that bakes your recipes and lets you know how much everyone enjoyed them. And maybe you are also lucky enough to know someone who sends you recipes that you would never have found on your own.

I found the triple threat: someone who fits all three of those definitions. A former math teacher, avid baker, and awesome share-er. So here's to her sharing this simple lemon pudding cake (or as I like to call it: nearly a fancy schmancy lemon souffle).

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Lemon Pudding Cake
from The New York Times

4 large eggs, separated
1 tsp grated lemon zest
1/3 cup lemon juice
1 tbsp unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp kosher salt
1 1/2 cups whole milk

Make the pudding cake: Place a large roasting pan (or deep dish) on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter or spray an 8-inch square or round baking dish.

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

Whip the egg whites until soft peaks form, then gently fold them into the batter.

Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

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