As another Lame Cherry exclusive in matter anti matter.
The Viking conspired to torture me I believe after other events in feasting upon me the dreaded Kleinur.
Here is a photo of how to make the dreaded Kleinur, which I had to have TL explain to me, as my mind was not working puzzles today for PHD levels. I never have understood the Scandinavian nor their superior kindred of Icelandia, because in a world of dill, wearing sweaters all the time, and enjoying the cold and wondering when the cold will end, they make pretty things.
Norwegians make them Krumkakke things, which of course I have irons for, and Swedes make pretty women, so who knows which you prefer, but if you have something good looking to eat, you don't mind ugly women and if you have pretty women, plain food is not so bad.
Iceland though is the smorgasbord of smachs gute, sorry for the German inclusion, but the Crimean Germans make pretty things and stout Red Eye, while the German Germans make pretty sausages called puddings.
Where was I?
Oh Iceland has gorgeous women, sheep and kleinur. They suffer though in not having sugar on their kleinur, because their women do not need cosmetics and their sheep are just pretty on fields of green.
They have no ghastly lutefisk or leftsa, salt herring or sardines, just enjoying the simple things of life.
This is the instructions for the kleinur. As I look at the photo, I now get it completely as those Icelanders are clever scamps. All you do is stick the thing in the hole and twist it. Hard to believe that something that pretty complex could be made from something that simple, but then that is how babies are made.
Icelandic Kleinur
Makes about 50 (4-inch) kleinur5 cups all purpose flour
1 stick (100 gr) cold butter, cut into small cubes
1 cup sugar
1 1/2 teaspoon baking soda
2 teaspoons ground cardamom
6 teaspoons baking powder
2 cups plain yogurt
2 whole eggs
Vegetable oil for deep-frying
1. Mix half of the flour and all of
the butter in food processor until butter is incorporated. About half a
minute until you have a powdered consistency
.
2. Turn
the mixture out onto a clean work surface. Add the other half of the
flour along with the sugar, baking soda, cardamom and the baking
powder. Use your hands to blend until everything is well combined.
3. Make a well in the center of the flour
mixture and drop the eggs and yogurt into the well. Work the flour into
the egg mixture until all well combined into a firm dough that is not
sticky but almost sticky. Add more flour or yogurt if necessary. Make sure not to knead the dough too much or the kleinur will become chewy.
4. Divide the dough into two equal parts. Cover and refrigerate for 30 minutes.
5. Take one half of the dough and place on a floured surface. Dust with a little flour and then roll it to about 20-inches x 14-inches. Cut the dough into 5 long strips. Cut each strip into 5 equal diamonds. Save the scraps and add them to the stored dough.
6
. Make a slit in the center of the diamond. Take one end and pull it through the center slit. It’s as easy as that. You have the signature twist for kleinur.
7. Heat about 3-inches of oil to 350F in a
large pot and keep the temperature stable. Gently lower about
5-6 pieces at a time into the pot. The oil will always cool a little
when you add new dough to it, so clip a thermometer to the pot to
measure the temperature. Fry until one side is golden (about 1 minute)
then turn them with a spatula and cook the other side a little less than
a minute
.
When the Viking sent me that link, I saw that photo and thought it was some kind of smelt in a batter. I thought, "I can smell the fish already, but they looked good, so I thought tartar sauce and beer would make these things welcome. They got really welcome when I discovered this was desert and like krullers which I would do numerous nefarious deeds to eat one as I love krullers more than most things.
I will try and make these, but at 50, I better have some people I like around, as 50 of these are allot of eating, and I still have Stephanie's donuts to make, which of course is getting closer than just thinking on it, as I gave up on heavy olive oil and have been having good success with American corn oil, as that is what all the people had here for 50 years and did wonderfully.
So that is about it, as I have to save the photos and repost as sites are always taking stuff down and then broken links show up, and I do serve you the best I can with a product which does not have an expiration date.
Once again, another Lame Cherry exclusive in matter anti matter.
One more thing, I don't know what it is with Scandinavians with their cardamom. I dislike it in Chinese and Indian cooking as you can smell the stuff, and things smell like it came out of a sacred cows ass or something, so I opt for nutmeg as it provides a bright flavor that does not taste like metal scrapings from a newly smelted wok.
Nuff Said
agtG
