Sunday, December 23, 2007

Snowy Sunday Before Nativity

We've had a bout of lousy winter weather this weekend, which hasn't been the greatest asset for getting out and getting last minute Christmas things done. But it has allowed us to stay in and get some things done around home. (Sadly, what we've gotten done around home this weekend are the fun things, like cooking and wrapping presents, and not the more important things, like housecleaning!)

When we awoke this morning, it was cold (9 degrees the thermometer read), snowing and blowing like crazy. Not weather which is generally great for the 20 minute trip to church - but the drive wasn't as bad as we feared and many more than we anticipated made the trek to church today. It was a lovely liturgy, too (it always is!).

Once we got home from church we didn't feel like going out again, so we decided to do some Christmas baking. We didn't happen to have alot of Christmas baking supplies on hand, but we had enough to whip up a batch of krumkake, which ended up being sort of a fun thing to do on a snowy Sunday afternoon before Christmas.

We haven't made krumkake in a couple of years, and the iron we'd been using was an old cast-iron krumkake iron which was, sadly, just a wee bit warped. The old iron was given to us by a friend, who knew it was warped, but who also knew that it still worked pretty well, which it did. When we went down to look for the ancient and slightly-warped old iron (which we couldn't find), we saw on the shelf a krumkake iron we'd picked up at a yard sale a year ago and forgotten about. This iron - a genuine NordicWare krumkake iron, was used but still in the box when we bought it for only $3.50.

Turns out that the yard-sale iron was a great investment. It worked wonderfully - and we have a fine batch of krumkake for the holidays.

The treat with this confection is in the texture, which is very light and crisp. Like most Norwegian foods, krumkake is supposed to be very light in color and fairly tasteless. The whiter and less taste your Norwegian recipe comes out, it seems, the "nicer" it is. Now I happen to like my krumkake with just a little bit of color - a light golden brown (what can I say? I'm not Norwegian. Golden brown is the way the Irish prefer their krumkake - or at least the way this Irish person prefers it). Our batch today has a little something for everyone: some nice and white, and some just a bit golden brown, for those who are a little less Norwegian.


Dwight P. said...

Some kind of gauntlet got thrown down, here, Sister: Norwegian foods are not tasteless (though light in color does seem to be a theme). It is with Norwegian baked goods as it is with fasting: It is less absence than it is openness and roominess for something new to enter. Thus, with Krumkake, there is hospitality to a variety of other sweets and savories (not to mention the Aquavit and coffee). Golden brown is fine, so long as the browning does not impart barrier to other foods and beverages.

Thus ends the catechism on Norwegian baking for this day.


-C said...

This is priceless, Dwight.

Nobody but you could make a really good metaphor for the fast out of something which is made of eggs and butter.

I'm sharing this with some I suspect may not stop by to look.