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Dispatches from the Highlands
$4.20 Cents
In the Kitchen THE CANNABIS KITCHEN: THAT'S HOW WE ROLL (LEFSE)
ere's nothing like tradition during the holidays and for us, it's the good ol' fashioned baking of lefse using Grandma's age-old recipe. Infuse or eat with straight cannabut- ter--this food is a palette! If you do it right, you'll have plenty for the family reunion or a long winter ahead (it can be frozen). Norway don't stay away when it comes into town! Ingredients 5 large russet potatoes 3 Tbsp butter ½ cup heavy cream (or milk) 1 tsp salt 1 to 1½ cups all-purpose our (added later) Directions Peel your russet potatoes, cut them into chunks, and boil until very tender — think mashed potato so. Drain them completely (you don’t want extra water). en rice or mash them until smooth. No lumps! Lumps can tear the lefse later. While the potatoes are still warm, mix in the butter, cream, and salt. Stir until the butter is melted and the mixture is smooth and creamy. en measure how many cups you have, as you'll need this later. Next, chill. is step is key. Spread the
potato mixture out a bit to help it cool, then refrigerate (covered) for at least 4 hours. Once chilled, gradually stir in about ⅓ cup of our for each cup of potatoes. Go for a so dough that’s just dry enough to handle with- out sticking to your hands. Add more our as needed, but don’t overwork it — the more you handle it, the tougher it’ll get. Divide the dough into golf-sized balls and keep them covered so they don’t dry out. On a lightly oured surface, roll each ball into a paper-thin circle — around 10 to 12 inches wide. If it sticks, dust with a bit more our. Next, heat your griddle to medium-high (about 450°F). Carefully li a rolled-out piece of dough with your lefse stick or spatula and place it on the griddle. Cook until light brown spots form — usually 30–45 seconds per side. Flip and cook the other side. Lay each cooked lefse on a clean towel and cover with another towel to keep them so as they cool. Once cooled, you can fold them or roll them up. Keep them wrapped to prevent drying out. is recipe can yield around 40 pieces -- i.e., if you've infused your 3 Tbsp butter with 1g 90% distillate, each serving runs ~20mg.
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