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11-30-2011, 06:46 PM
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#11
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,612
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You could cut the sugar down in the lefse, add some herbs, and have a savory lefse, fill with wildrice-mushroom-cheese.
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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12-01-2011, 11:22 AM
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#12
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 5,453
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Quote:
Originally Posted by Whiskadoodle
Charlie !! This is Minnesota. Lefse !!
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Sorry, I forgot to add No Fish either. 
__________________
You are what you eat.
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12-01-2011, 12:44 PM
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#13
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,612
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Last time I made lefse, it didn't include walleye or lutefisk!
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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12-01-2011, 12:45 PM
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#14
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,612
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Quote:
Originally Posted by CWS4322
You could cut the sugar down in the lefse, add some herbs, and have a savory lefse, fill with wildrice-mushroom-cheese.
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I should've written, add some herbs to the dough and then keep the lefse warm and fill with a savory mix of wild rice, mushrooms, cheese (gooey enough to stick together). Or, try filling and reheating before serving. I think savory lefse filled with wildrice would be a hit in MN. I'm tempted to try it...
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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12-01-2011, 01:04 PM
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#15
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 5,453
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Thank you folks, a lots of good ideas here. Have to figure out what will work.
On the other hand, I tried to search internet for vegetarian/vegan appetizers. Million sites came up. You start searching them half of them are not even close to be vegetarian. I mean reall how stupid is it. Grrrr
__________________
You are what you eat.
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12-01-2011, 01:06 PM
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#16
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 5,453
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Quote:
Originally Posted by CWS4322
I should've written, add some herbs to the dough and then keep the lefse warm and fill with a savory mix of wild rice, mushrooms, cheese (gooey enough to stick together). Or, try filling and reheating before serving. I think savory lefse filled with wildrice would be a hit in MN. I'm tempted to try it...
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sorry, no cheese either.
__________________
You are what you eat.
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12-01-2011, 01:18 PM
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#17
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,612
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Quote:
Originally Posted by CharlieD
sorry, no cheese either.
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Maybe tofu or something else could work as a binder?
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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12-02-2011, 11:51 AM
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#18
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Senior Cook
Join Date: Jul 2006
Location: Memphis, TN
Posts: 493
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I would do a huge platter of marinated vegetables. baby bell peppers, mushrooms, artichoke hearts, snow peas or sugar snap peas, baby beets, strips of daikon radishes and tiny carrots...
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Sharon
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12-05-2011, 11:35 AM
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#19
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 5,453
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Well, I think we have decided to make an appetizer hour. We will use mini pie shells and make kishes, not sure what they called in English. Fill them with different things. Sautéed mushrooms, spinach, corn chowder, and mashed potato. Plus light drinks. Then at the table will serve a simple green salad, and then will move on onto a main course.
Thank you everybody.
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