3 egg, separated
2 cup buttermilk
1 tsp sugar
1/2 tsp salt
2 cup flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp cardamom
Directions
Beat yolks of eggs with buttermilk.
Mix together sugar, salt, flour, baking powder, baking soda, and
cardamom.
Beat egg whites until stiff.
Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites,
carefully folding them in so that they don't break down.
Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill
completely with batter. Let bake until slightly crusty on bottom.
Turn slightly with a knitting needle or skewer. Continue cooking,
turning the ball to keep it from burning, until the knitting needle
comes out clean when stuck in the center.
Serve aebleskive hot with powdered sugar, jam, and jelly.
Notes included with recipe: For those of you who are unfamiliar with
aebleskive, it is a baked delight made with a pancake-like batter,
cooked in a special pan that turns the aebleskive into a crusty ball,
and is known as the "Danish Doughnut." As you can tell, it is a
little difficult to give aebleskive an easy definition other than to
tell you that it is good enough to go ahead and order the pans if you
are likely to serve breakfasts and brunches to family and friends.
Aebleskive pans are available through most gourmet cookware shops or
can be ordered from Pea Soup Andersen's Santa Ynez Valley Wine Center,
(805)-688-5581.
Source: Pea Soup Andersen's Scandinavian-American Cookbook
: by Chef Ulrich Riedner. ISBN# 0-89087-523-5.
Servings: 1 batch
Aebleskivers Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, in fact as far as early Egypt, and maybe further still. In practice though, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Moving on, we have a couple of books which were published in the 14th Century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food on the menues of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including basil and coriander. The introduction of these new tastes caused an explosion in publications on food, most of which are now in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aebleskivers recipe.
