2 cup milk
3 eggs, separated
2 cup flour
1 tsp salt
4 tsp baking power
1 tbsp sugar
1 vegetable oil
Directions
Combine milk and egg yolks. Sift together dry ingredients and add to
milk/egg mixutre. Beat egg whites until stiff and fold into mixture.
Heat aebleskiver pan and put about 1 tsp oil in each cup of the pan.
when very hot, pour enough batter in each cup to almost fill it. Use
knitting needle (or any pointed tool) to turn aebleskivers. Keep
turning them until golden brown. Add shortening as needed for each
new batch. Makes about 3 dozen.
This recipe was a huge hit at my summer beach house -- we had it every
Saturday! We top them with powdered sugar, fresh berries, and whipped
cream.
Good luck finding the pans -- mine was a gift. I later found one
more at a discount cooking store at the shore. However, this year I
searched the shore and the Washington area and have yet to find
another. The store managers of the discount places say they never
know what they are going to get. Since my first one came from some
catalogue (they don't even sell them anymore!) you might try calling
a very high end cookware store and seeing if they can order you one.
The pans are cast-iron, so you'd need a distributor of cast-iron
cookware. (Hmm -- you could also check the manufacturer of whatever
is in the stores and call the company directly.) Let me know if you
have any success.
By the way -- I started making these because my husband is Dutch, and
Holland considers aebleskivers ~- which they call "Poffritches" -- a
great delicacy!
Joyce D
From: joyced@aol.com (JoyceD) on rec.food.cooking
Servings: 1 servings
Aebleskiver No Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Historians have proved the existance of recipes back into the distant past, at least as far back as the Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just simple pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also describes how the ancient cooks used many different herbs, including a few that will be familiar to modern chefs such as bay, fennel and dill. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, such as parsley and basil. The introduction of these new foods and spices caused an explosion in manuscripts on cookery, some of which are kept safe in private libraries. By the arrival of the 20th century, recipe publications were highly popular due to better eduction, people having more free time and disposable income. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Aebleskiver No Apples recipe.
