Lingonberry Krumkake Cones Recipes

NORWEGIAN KRUMKAKE

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

LINGONBERRY KRUMKAKE CONES

Steps:

• Make your Krumkake from your favorite recipe, there are many to choose from here on Zaar. Roll into cones as you make them. These can be made ahead and stored in an airtight container.
• For each person you will want to serve 2- 3 Krumkake.
• Just before serving, spoon or pipe a little cream into the point of the Krumkake.
• Spoon 2- 3 tsp of jam into the cone spreading it slightly in a line most of the way up the cone.
• Fill the cone with whipped cream by spooning or piping, serve up right in wine glasses.
• You can use more or less jam as you prefer.

STRAWBERRY KRUMKAKE CANNOLI

Steps:

• For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid.
• Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid.
• Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate.
• For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined.
• For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper.
• When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter.
• For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt.
• Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes.
• Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close.
• Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve.

KROPPKAKOR

Steps:

• Place potatoes in a large saucepan, and cover with cold water by about 2 inches. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain, and immediately return to pan. Return to stove (with burner off), and let dry for 15 minutes. Peel potatoes, and pass through a ricer or a food mill, into a large bowl. Let cool completely, at least 2 hours (or cover and refrigerate overnight).
• Meanwhile, cook bacon in a medium skillet over medium-high heat for 2 to 4 minutes. Add onion and allspice, reduce heat to medium, and cook until onion is soft, about 4 minutes. Add ham, and cook until both bacon and ham are lightly browned, about 10 minutes. Let cool.
• Toss cooled potatoes with flour and 1 1/2 teaspoons salt. Gradually add egg yolks, stirring until incorporated. Using your hands, gather mixture in a mound.
• Place about 1/4 of the potato mixture on a lightly floured work surface. Shape into a log that is 1 1/4 inches in diameter, then cut it crosswise into five 2-inch pieces. With floured hands, roll each portion into a ball, and use 2 fingers to make a deep indentation in center. Place 1 heaping tablespoon bacon filling in center, pinch to enclose filling, and press to seal. Flatten slightly into a disc. Place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Repeat with remaining dumplings.
• Bring a large pot of salted water to a boil. Add 5 dumplings. Cook, stirring occasionally, until dumplings rise to the surface, about 5 minutes. Using a slotted spoon, transfer to a clean kitchen towel to drain. Repeat.
• Heat 3 tablespoons butter in a large skillet until foamy. Fry dumplings in batches, being careful not to overcrowd them, until golden brown, about 3 minutes per side. Cover loosely with parchment and then foil to keep warm. If butter browns between batches, wipe out skillet, and add more butter. Meanwhile, fry bacon slices for serving on the side if desired. Serve immediately.

ORANGE CARDAMOM KRUMKAKE

Steps:

• Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
• Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
• Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
• Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.