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I have been baking my entire life, and some of the recipes, i would not recommend.
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I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
As a graduate in 2012 of Le Cordon Bleu I have nothing but good things to say about the school. Just like any other school it is there for you to gain knowledge and use it as a guide into your...
Desperately seeking Kumla
Gear mentioned in this thread:
Well! I am not scandanavian at all, that I know of any way. I tried to look it up on google cause, wel just cause. That was a painful google!
BUT, I found one recipie for you:
The long and short of this seems to be, it is potaoe latkas, cooked as dumplings in the broth of a boiled ham.
I am guessing here, but I do think the important part is that they are cooked dumpling style rather than like muffens. Any dish with broth will work.
Is this what you had in mind?
Scroll down to find another recipe with ham.
Here's another one. Just scroll down. Apparently they are also called klub among other names.
Let us know how yours turn out!
***It is better to ask forgiveness than beg permission.***
***It is better to ask forgiveness than beg permission.***
Kumla or RaspeballHi!, ;) :chef:
I hope you will enjoi this odd Viging-recipe.
NORSKE (Norwaygian) POTATO DUMPLINGS (Kumla or Raspeball)
4 to 6 lb. of picnic ham.
Cover with water about 1/2 the depth of ham.
Boil from 2 - 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the potato dumplings.
How you make the Dumplings:
Start preparing the dumplings about an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9 tsp. baking powder, should be level
Taste the broth to see if it is salty- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling ham broth.
Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!
Some like cream with the dumplings!
Kumla and Fried KumlaThe notion that Kumla was never fried is wrong, in my experience as my parents almost always fried up leftover Kumla in a bit of butter (ok..they were Norwegian it was FLOATING in butter LOL) til it was browned..Mom usually cut the dumplings up into smaller pieces to help them warm more quickly but that was all she did.
With the advent of the microwave a perfect method of reheating was born and fried Kumla sort of became a thing of the past after my Dad died.
I believe that trying to re-warm kumla in the broth on a stove just made a mess of the whole thing!
My family is big on kumla, it is usually reserved for birthdays and holidays. We are actually having it tonight for my birthday..
1 package ham hawks
1 5-10 potatoes (we normally use Russets)
Equal amount of flour as you have potatoes.
salt and pepper to taste.
Boil Ham Hawks. When they are finished cooking, take the meat off of the bones and put the meat back in the broth. Wash and peel the potatoes. use a meat grinder to grind the potatoes. mix ground potatoes with flour. add salt and pepper to taste. it should be a really thick dough. use a large plastic spoon to scoop up the mixture, form it in a ball or loaf. add to boiling broth and cook for about half an hour. they should float when done. serve with butter and enjoy!
Knowing you probably have many recipes by now but the ones I read were nothing like my mothers. May I tell you why?
My mom was a great cook and she learned everything she could from her in-laws and yet all the women loved her cooking.
The first thing that I did not see in any of the recipes was the use of Suet fat being put in the middle of the Kumla before it was cooked.
This totally changes the flavor and it is so good when left-overs are served.
Find yourself a good butcher and ask him for suet fat (in case you don't know this is fat which comes from around the kidneys). So don't let them give you a piece of steak fat because it is not the same.
5 lbs russet potatoes peeled and rasped (grated ) by hand after peeling. Squeeze out the liquid.
Add equal part old fashioned oatmeal and mix with enough water to make it sticky.
Add rubbed thyme , maybe a tblespoon. To taste
Add enough flour maybe a cup to make balls (baseball sized)
Once you form a ball, press your finger in to the center,, add diced salt pork a couple of pcs
Boil in salted water for about 45 min. If they feel apart, you needed more flour.
Serve with lots of butter, and slice cold and fry in lots of butter.
Ver so got
I have searched for recipes also. My mom also used suet in the middle of the dumpling, thyme for flavor, a mixture of old fashioned oats and potato flour. As far as measuring, it was strictly by eye. She also used a grinder to grind the potatoes and squeezed out excess liquid. Other than your post, and my Mom, I have never seen a recipe with suet. It's the BEST!!
- Desperately seeking Kumla
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