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Lefse-Wrap Recipe for the Big Game

Hamlet and a Pickle, the simple-yet-savory lefse wrap that’ll wow Big Game partygoers.

It’s party time!

As we approach the February 4th Super Bowl with NFC and AFC Championship games this weekend, think about taking to your extravagant football parties one of the 13 lefse wraps in Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round.

Just as I can guarantee a Minnesota Vikings victory, I can also guarantee your lefse wraps will be the talk of the table because:

  • Everyone loves a tasty wrap. It’s fun finger food, and you don’t fill up on a lot of carbs—just the savory combinations inside.
  • A lefse wrap is the tastiest of all wraps. Most other types of wraps have wrappings with no taste—zilch. But velvety, toasty, potato-y lefse adds to the texture and the ensemble of flavors. Plus, lefse is pretty with its brown spots and freckles against a golden background.

So forget all the same-old, same-old dishes you’ll find at typical football feasts. Wow revelers with this simple, can’t miss lefse-wrap:

Hamlet and a Pickle

  • Danish ham-and-cheese lefse wrap
  • 4 tablespoons stone-ground mustard
  • 1 pound thinly sliced Danish ham
  • ¾ pound thinly sliced Havarti cheese
  • 8 crisp kosher dill pickle spears

Spread 4 lefse rounds with stone-ground mustard. Cover lefse with a layer of ham, and then cover with a layer of cheese. Lay two pickle spears across the diameter of each lefse. Roll up lefse and cut into pinwheels.

Enjoy, and enjoy the games. Skol Vikes!

4 thoughts on “Lefse-Wrap Recipe for the Big Game

  1. Nolan, thanks and great to hear from you. Yes, please send the photos.

    You are the second person who has recently recommended the mixer for ricing spuds. I just got a meat grinder and plan to try this myself.

  2. After seeing the illustration of a potato auger press in “Last Word” many years ago I started using my KitchenAid grinder, too. I use the small plate.

    I also steam the potatoes instead of boiling — after grinding they are refrigerated and are quite dry. Might need a little extra milk (we live in a desert area and so ALWAYS need extra liquid in recipes).

    I grind the potatoes skin and all — a little extra fibre doesn’t hurt.

  3. There was a restaurant in the Twin Cities airport that had lefsedillas on the menu. It’s been ages since I had them – maybe around 2005? Another way to enjoy lefse.

    When folks ask me what it is, I tell them that lefse is basically a Norwegian potato tortilla. I can still taste leftover Christmas meatballs wrapped in a lefse. Sort of a meatball lefse taco. My parents ate the lutefisk, and us kids were glad for meatballs.

    1. Thanks, Suz. Did not know they had any sort of lefse at the airport.

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