Dave Moen
Kransekake for Kate's wedding: how it is made, and how it is getting to Portlan…
saved Jun 5, 2015 20:00date Jun 5, 2015
7named, not linked
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Kransekake for Kate's wedding: how it is made, and how it is getting to Portland.
The dough: 500 g almond flour (half blanched, half not), 500 g powdered sugar, 4 egg whites. Knead until it holds. Rest overnight in the refrigerator.
Roll ropes as thick as my finger and lay them in the ring forms (18 rings, six forms, buttered and dusted with semolina). 400 degrees, 10 to 12 minutes, until just gold. They must cool in the forms or they break.
Icing: 1 egg white, about 1 1/2 cups powdered sugar, a few drops of lemon. Piped in zigzags; it is the glue.
Transport: baked here on the 15th. Rings nested in three boxes by size (large, middle, small), with waxed paper between, and the boxes go on my lap, not overhead and not under a seat. Icing made in the hotel room. Assemble at the garden the morning of.
Also in my carry-on: the little Norwegian flags (24), the piping bag, two spare rings in case.
Flights: Madison to Portland through Minneapolis, Wednesday, June 17; home Tuesday the 23rd. Gus to Ellen's? No, Ellen is coming. Gus to Wagon Trail Kennels, out past Verona, where he stayed for David's wedding.
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| Date | 2015-06-05 20:00 |
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David Ostrander
Ellen Sievert
Gus
June
June Prentiss
Kate
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"id": "n_note_kransekake_portland",
"createdAt": "1433534400000",
"date": "2015-06-05T20:00:00.000Z",
"body": "Kransekake for Kate's wedding: how it is made, and how it is getting to Portland.\n\nThe dough: 500 g almond flour (half blanched, half not), 500 g powdered sugar, 4 egg whites. Knead until it holds. Rest overnight in the refrigerator.\nRoll ropes as thick as my finger and lay them in the ring forms (18 rings, six forms, buttered and dusted with semolina). 400 degrees, 10 to 12 minutes, until just gold. They must cool in the forms or they break.\nIcing: 1 egg white, about 1 1/2 cups powdered sugar, a few drops of lemon. Piped in zigzags; it is the glue.\n\nTransport: baked here on the 15th. Rings nested in three boxes by size (large, middle, small), with waxed paper between, and the boxes go on my lap, not overhead and not under a seat. Icing made in the hotel room. Assemble at the garden the morning of.\n\nAlso in my carry-on: the little Norwegian flags (24), the piping bag, two spare rings in case.\n\nFlights: Madison to Portland through Minneapolis, Wednesday, June 17; home Tuesday the 23rd. Gus to Ellen's? No, Ellen is coming. Gus to Wagon Trail Kennels, out past Verona, where he stayed for David's wedding.\n"
}
Source
personas/retired-couple/records/notes-2015-2017.yaml:98
- id: note-kransekake-portland
kind: note
date: 2015-06-05 20:00
body: |
Kransekake for Kate's wedding: how it is made, and how it is getting to Portland.
The dough: 500 g almond flour (half blanched, half not), 500 g powdered sugar, 4 egg whites. Knead until it holds. Rest overnight in the refrigerator.
Roll ropes as thick as my finger and lay them in the ring forms (18 rings, six forms, buttered and dusted with semolina). 400 degrees, 10 to 12 minutes, until just gold. They must cool in the forms or they break.
Icing: 1 egg white, about 1 1/2 cups powdered sugar, a few drops of lemon. Piped in zigzags; it is the glue.
Transport: baked here on the 15th. Rings nested in three boxes by size (large, middle, small), with waxed paper between, and the boxes go on my lap, not overhead and not under a seat. Icing made in the hotel room. Assemble at the garden the morning of.
Also in my carry-on: the little Norwegian flags (24), the piping bag, two spare rings in case.
Flights: Madison to Portland through Minneapolis, Wednesday, June 17; home Tuesday the 23rd. Gus to Ellen's? No, Ellen is coming. Gus to Wagon Trail Kennels, out past Verona, where he stayed for David's wedding.