Halgrimson: Krumkaker a memorable holiday treatMemories of the holidays seem to last a long time, and at my age I’m happy that I can recall the celebrations of my youth.
By: Andrea Hunter Halgrimson, INFORUM
Memories of the holidays seem to last a long time, and at my age I’m happy that I can recall the celebrations of my youth.
After writing this column for 26 years, I’m bound to repeat myself, but the aroma of cookies baking, lefse frying and rullepølse simmering, still linger in my mind and I write about them again.
In Gram’s recipe box, the title of a certain cookie is Crum Cake. But on the card in Mom’s collection that she copied from Gram’s, the cookie is called Krumkaker.
I remember that the recipe came from our next door neighbor, Margaret Tronnes Scott, and the one on Mom’s card is for half of Marg’s recipe.
I don’t know if two people constitute an assembly line, but that’s what it seemed like to me as a child watching Gram and Mom making krumkaker.
The old krumkaker iron sat over the electric burner, and when it was hot enough it was opened up and a spoon of batter was poured in and the top was affixed. When the cookie was cooked on one side, the iron was swiveled, turned over and the other side was cooked.
The cookie was gently and quickly pinched off with the fingers, placed on a wooden cone with a handle on the thick end, turned and set, seam-side down, on a clean wooden board. When the next cookie came along, the cookie was removed, and a new one was wrapped around the cone.
When the cookies had cooled, the cones were nested and placed on waxed paper in the kind of heavy box that coats came in. A few cookies were set aside for immediate consumption, and the remainder went to the basement fruit cellar until needed.
Now they have electric krumkaker irons with non-stick surfaces and an overflow channel. They sell for about $50. The stove-top ones go for $45 to $90.
Gram made a pineapple filling to stuff into the krumkaker, and I have no idea where the recipe came from. It was a favorite of my late brother Blair, and everyone who tried it went away smiling.
Pineapple filling for krumkaker
1 tablespoon gelatin
2 tablespoons cold water
1 cup scalded milk
½ cup sugar
1 cup crushed pineapple
1 cup whipped cream
Soak gelatin in water for 5 minutes. Dissolve mixture in hot milk and add sugar. Set in a bowl in cold water and stir until it begins to thicken. Add pineapple and let stand until it begins to set. Fold in stiffly beaten cream and chill.
Readers can reach Forum Food Columnist Andrea Hunter Halgrimson at firstname.lastname@example.org