Here's a long Christmas tradition in our family: Fattigmands.
That's right. Fattigmands.
What, you might ask, are fattigmands?
Fattigmands (pronounced FAH-tee-mans) are Norwegian Christmas cookies. They are made by combining flour and cream and egg yolk with whiskey. Fattigmands are rolled out paper thin, cut into diamonds, rolled into a little curl, and flipped into oil and fried very quickly. Then they are rolled in confectioner's sugar. Yum!
For many years, my husband and his two cousins hosted an annual Fattigmand Festival at our homes. (Thank goodness, this was long before Facebook and Instagram or you would be able to zip right over to see some pretty silly photos of my husband and his relatives at the many festivals we held!) We thought we were quite clever, Photoshopping (before there was a Photoshop) faces of our friends and relatives on top of celebrity photos and sharing these in a slide show (back when we used real slides) each year at the festival. We held talent contests, one of which my husband served as lead singer for a girl group. And we had fattigmands. Quite the event in my little town.
So, now that you are suitably intrigued, here's Grandma Rooth's recipe for fattigmands:
Simple, really. Just four ingredients.
Well, four ingredients and
one secret ingredient Grandma Rooth never wrote down.
Mix everything together.
Roll out the dough very thin.
Use the special fattigmand maker cutting tool.
The tool makes rows of diamond shaped fattigmands.
Pull one end of the diamond through the cut in the center.
Fry quickly in hot oil.
And...VoilĂ ! Uff da! Fattigmands!
What Christmas traditions do you celebrate?
For more photos, link up at Wordless Wednesday, Comedy Plus, Messymimi's Meanderings, Keith's Ramblings, Create With Joy, Wild Bird Wednesday, and My Corner of the World.
Weekend Cooking was created by Beth Fish Reads and is now hosted by Marg at The Intrepid Reader (and Baker). It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
No comments:
Post a Comment
I hope you will leave a comment so I know you have visited. If you stop by my blog, I will always stop by yours.
Note: Disqus commenting is only available on the web version of the blog. Please switch to the web version if you are using a mobile device.