Savoring Family Heritage and Traditions During the Holidays
Lefse-making memories with my snowbird family
Christmases in my childhood were huge family gatherings. Grandpa and Grandma’s basement would be filled with tables for our big Norwegian extended family, with a separate table for all the grandkids.
The women would be in the kitchen cooking. The disgusting aroma of lye-soaked lutefisk permeated the air. I hated the smell and slimy texture of the dead fish, but I loved lefse, the Norwegian answer to a tortilla made with potatoes. Taken fresh off the grill with added butter and sugar, roll it, and voila…perfection. I could eat them by the dozens, but with so many cousins, I couldn’t gorge myself.
During my adult years, I’d order a package from a shop in Minnesota. It was never the same fresh taste I remembered. I sometimes helped aunts and cousins, but I’d never made it from start to finish myself. That changed this year.
A neighbor in my 55+ Tucson community from Minnesota lamented she had all the equipment but hadn’t made lefse herself. It lit a fire under me to recruit my 84-year-old aunt, the Lefse Master, who also winters in Tucson. Aunt Myrt told me what we’d need for our big lefse making day. I bought a 10-pound bag of russet potatoes at Costco, some flour, and half and half.
First, the potatoes were all peeled and cut.
Then, we riced the potatoes two times and mixed in 1/4 cup of butter. Afterward, we covered and put the bowl in the refrigerator overnight.
The next day, the Master Mixer, arrived to work her magic. She riced the potatoes again using a metal disc with finer holes. The recipe called for 2 cups of flour, but the Master Mixer said, “Wait, let’s see if we need it” about the remaining 1/2 cup.
Turns out, Tucson is less humid than North Dakota so we didn’t need the extra 1/2 cup. This non-baker would have followed the recipe, and it would have been a flop!
After adding the half and half and mixing, the Master Mixer formed the dough into rolls encased with wax paper and put them in the refrigerator. We were ready to fire up the grill and roll out some lefse after we sliced pieces from the dough roll.
Anything can be put on lefse. My father used to put peanut butter on his. Several people like salt…I prefer sugar. Ready to roll up and devour…yum!
We made 52, but only 44 made into bags. We had Uffdah Dogs (a lefse wrapped hotdog) Meatballs wrapped in lefse for lunch.
It’s no wonder my prairie homesteading ancestors made lefse because it’s pretty inexpensive (but oh so labor intensive) to make.
Now that I’ve done it once, it will be a yearly tradition. Hopefully, I can pass my lefse love to my 1-year-old granddaughter who will carry on the tradition.
What are some of your holiday traditions?
Loved this story and now I know what a Lefse is.
Also enjoyed your Snowbird story but it wouldn't let me leave a comment.
Happy Holidays!