Aebleskivers Recipe

Ingredients

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

 

 

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Categories: Beverage


The History of Recipes

It is actually possible to track the history of recipes back into the distant past, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these old cook books were just very simple hieroglyphic instructions for meal preparation.

Progressing into The time of the romans 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks made use of many different spices and herbs, including some that we all recognise such as thyme, mint and asafoetida.

In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations created a surge in recipe books, some of which are now in private cookery archives.

By the arrival of the twentieth century, cooking books are in high demand, mostly due to more people being able to read, people having increased free time and being a little richer.

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We hope you enjoy this Aebleskivers recipe.

 


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