Aebleskiver Blog
Welcome to my Blog. My name is Carol and my brother Jeff, who owns the Solvang Restaurant, and I are partners in the Solvang Restaurant Mail Order Web Site. I manage the web site, so you'll be hearing from me.
I thought it would be fun to share aebleskiver stories, pictures, and serving suggestions with all you out there in cyberspace. I'll be adding mine as time permits, and if you'll email yours to Carol, I'll add the ones I think people might be interested in also.
A quick history, my family came to Solvang the year the town was founded, in 1911, my grandmother was just a teenager, so my roots are deep and my history with aebleskiver goes way back, I can't remember them ever not being a part of a "special" breakfast.
I always make aebleskiver for out of town guests, for birthdays and especially Christmas morning. I have made aebleskiver for all of my 3 children's athletic teams, football, basketball, softball, volleyball, track, and my ladies golf club. I recently cooked for a group of Australian students while visiting my son and a friends son down in Sydney, and upon my return, hosted an Italian student and had his group of 20 over for breakfast also.
It is always fun exposing new people to this fun little breakfast (or anytime) treat. So here is your first serving suggestion. I cooked the aebleskiver leaving a hole, filled them with chocolate chips and then covered the hole with whipped cream. The kids loved it. The boys I had staying with me ate the leftovers by cutting the aebleskiver in half, putting on some chocolate chips and popping them in the microwave to melt the chips. They loved them. It was also fun watching a couple of students pick up a wooden stick and try turning a pan full of aebleskiver.
If you have any questions regarding pans, mix or anything else I might be able to help you with, just email me and I'll try my best to answer.
Happy turning,
Carol
Touching story f rom Shannon:
Aebleskivers have become a very important item in our family since my dad introduced my mom and I to them in Solvang many years ago. My youngest daughter will not eat regular pancakes, only Aeblesivers since she was very young. Her son at about a year old ate 15 his first time. He also finished off all the leftovers. One day I asked him if he wanted eggs for breakfast, he said yes. Then I heard pots and pans moving in the cupboard. When I asked him what he was doing he said "looking for the skeever pans". I told him I wasn't making "skeevers". He decided he didn't want the eggs then. My kids were going to make me Aebleskivers one day. I heard Brian telling on of the kids "nope, not yet, STIFF peaks". She came in to ask me, told her nope, Brian knows, follow his direction. Next I hear "that is right", then the next thing he was instructing was her method of folding the whites into the batter. I walked into the kitchen and my 3 year old grandson was on his favorite chair observing. He was telling her "no, don't mix, fold the whites into the batter". He was taking his little hand making the folding motion. "Yep that is right", he stated. A little over a year latter we almost lost our Aebleskiver efficinado. He was severly burned 62% of his body. He was in the pediatric ICU/Burn unit at Harbor View Hospital in Seattle, WA for 6 mo. When he was well enough the nurses asked him what he was looking forward to when he goes home. He never missed a beat. "making skeevers with my grandma". I did have to explain what a "skeever" was and the correct name. Brian did get his "skeevers" I had to lift him onto his favorite chair but he was there, mixing and measuring with me. I have taught many of my friends and family how to make Aebleskivers here in Spokane. Have given out as gifts the pans. We are keeping family tradition alive. Shannon
Update, October 2007
I had my 40th (Yikes) high school class reunion this month. We had a wonderful time catching up after all those years. I found myself once again cooking for a crowd as I hosted the attendees to an aebleskiver breakfast. As you can see by the photo, I had a group interested in getting some lessons. A good time was had by all.
Joe's yummy Hint For each person, halve a banana, split the halves, and apply a generous helping of brown sugar. Bake @ 375 for 5 minutes or so, and serve next to Arne's Famous Aebleskeever :)))))))))))))) Posted 5/31/07
Recipe idea fromTami:
I’m ½ Danish and when I lived in California I would go to Solvang often just to have someone else make Aebleskiver for me. I love to make them myself but it’s nice occasionally to have someone else do all the work and reap the tasty benefits.
My Grandmother was a full blooded Dane (her parents came over from Denmark) and used to get very creative with her Aebleskiver recipes.
I was reading the blog with the yummy recipe ideas and thought I would share one of my favorites that she used to make.
She would take eggs, cheese and green chilies and scramble them together. Then she would use this as a filling in the Aebleskiver and then would roll them in fresh parmesan cheese.
Yum! They were great!
Tami Jersild
Recipe from: Esther Jersild Kirkegaard.
FROM ERV-Check out this interesting twist!!!!!!!
Carol, after I had made a big batch of Aebleskivers two of my grand kids also wanted a fried egg so being a real Dane and not wanting to dirty another pan I said why not. I put a little butter in two of the cups and broke an egg into each cup. I turned the eggs just like they were Aebleskivers and soon had two egg balls they came out perfect and were a big hit. Now I not only have to cook a bunch of skivers I have to cook a bunch of egg balls too. P.S. My new Look Aluminum pan with the Non-stick coating is the greatest. I just put it on the stove {elect} set the temp to medium and pre heat it about twenty minutes and it's ready to go. Regards Erv
A Note from Mairanne Posted 11/06/06
We have been hooked on aebleskiver at our house for many years. I was taught by my danish friend and immediately searched for a pan of my own. At their house they were traditionally served with lemon juice and powdered sugar. We dip them in the lemon juice and then in the sugar and it gives sort of the same taste sensation as lemon meringue pie. We vary from this at times experimenting with different things baked inside, but our favorite is the simple lemon and sugar. I will be trying the chocolate chips though. That sounds great. My pans are the cast iron variety and I find an old fashioned "nut pick" to be the easiest tool to turn the little balls. I find the slight curve on the end helpful in "hooking" the ball and turning it over. I would love to see your place sometime.
Marianne Anderson, Provo, Utah
UPDATE: Sally has a problem, anyone have any ideas?
I have an aluminum aebleskiver pan that I got used. It needs cleaning and I was told by a chef that I needed to salt cure/clean it. I can't remember exactly what to do and he has passed now so I can't ask him. I want to use the pan, I have your mix and I ate some aebleskivers at your booth in Hollywood. I need to get started. What do you suggest?
Sally Update:
Hi, I'm the one with the used aluminum who asked about a salt curing for the pan. I just washed it and started cooking. I used your mix and made 4 pans worth if the cute little things. I only burned the ones that I made while my husband watched. All the others came out just perfectly. I'm so proud of myself. I'll be making these things all the time now. I can't wait to try them out on company. Thanks for the encouragement and inspiration.
Sally in New Mexico and only 1/4 Swedish by adoption.
Glad to hear it worked out for you. They are fun aren't they. Try the chocolate chip trick, take left overs, cut them in half, put chocolate chips on them and pop them in the microwave for re-heating. Smear the melted chocolate chips over the aebleskiver and eat the yummy treats. The kids love this...................Carol
Carol, it's midnight and I microwaved two frozen aebleskiver(?s). It works just fine. I also nuked some hot fudge ice cream toping to pour over them. I forgot to get some chocolate chips. Umm Umm Good! Sally
Can anyone help Joy?
After enjoying a trip through your web site I thought I'd ask you. Do you know where and how I can purchase an electric pan, hopefully with more than the usual 7 holes? We like to make big recipes for our Danish Home of Edison, NJ. Thank you..JoyI am Danish and my grandmother's explanation (she was born 1800+ in South Själland) was, that a slice of apple was dipped in a batter (thick pancake batter), then fried i oxfat or palmin (local products in those days).
The special pan was invented to keep the batter around the slice of apple, but also to use less fat as you use much less using holes than with normal deep frying. Fat burns faster than oil so less to be thrown out.
Someone might then have started to pour the batter into the holes, then dropped in the bit of apple, which is must easier.
In old days when nothing was imported (at least not for the common family) all food had to come from a Danish farm.
Apples were plentiful and stuffed with vitamins, so old Danish recipes show many different ways of serving apples.
I myself find the history of food very exciting. When traveling Europe North to South, I can follow the climate by studying the old local cookbooks. The more local a product, the more recipes you find.
When my children were young and went to the International School I once made 2000 äebleskiver at the annual fair. They were sold 3 for 1 $ from the Danish Stall. Two Thousand in 3 hours! I used 4 pans and my hands just turned, turned, turned until I didn't know what was left or right. Half of those who bought took a picture of me while turning aebleskiver. A hot job on a warm summer day so what a messy sight I must have been.
Best regards
Bente Rugaad
Read about Aebleskiver in Ian Jackman's "EAT THIS", 1,001 Things to eat before you diet!!!!!!!!!!
