Thursday, December 9, 2010

Krum Kake and cranberry dip! (Again)

A "repost" from November of last year: (hey if T.V. Networks can do ReRuns, why not the rest of the world?)

Y'all know I celebrate my Norwegian heritage when making something for holiday dinners- this year I made Krumkake- a Norwegian/Scandinavian cookie that is baked on a krumkake iron and rolled like an ice cream cone. This year with a little difference- all my ingredients, except sugar, are local- the wheat for the flour is from Winthrop, about 190 miles east of here (that is stretching the 100 mile diet a tad bit) the eggs are from Yelm- about 60 miles to the south, the creme is from Kent, about 15 miles south of here. That's pretty much it, minus the sugar. I used my favorite recipe to make them, one from my mom's hometown of Edmore, ND, as it is the only one that doesn't call for butter or oil. The flour made a thicker batter than I am use to, but that's all right. I also made a cranberry-creme cheese dip- I made my own creme cheese following Ms. Chicken's Instructions as found in Mother Earth News

(Ed. note the Recipe for Krum Kake is here)

Then I make a fresh cranberry sauce (okay, I know cranberries aren't necessarily local- we do have cranberry bogs in Washington out by the ocean) Anyway I made a cranberry sauce following this recipe:

The I simply blend about 1/2 cup to 1 cup of Cream Cheese (I use the food processor for this). Rechill. Then I top it with the remaining cranberry sauce, or about 1/4 cup of sauce and rechill- serve with crakers. I am using locally made Oat biscuits from EAT LOCAL . Very tasty slightly sweet dip with a bit of twang! Combine that with local cheeses and crackers, that is how I am celebrating the local thanksgiving!

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