Aebleskiver Blog

This Holiday Season the junior chefs had some extra help from their Colorado cousins in the test kitchen. The recipe was a Cream Cheese-filled Spiced Aebleskiver that was wonderful.

Junior Chefs Kayla and Grace had the help of Michael to mix the batter. They added vanilla, nutmeg and cinnamon to our Solvang Restaurant Aebleskiver mix. They softened cream cheese and whipped in some powdered sugar.

Grace took over as cook, she added batter to the pan, a dollop of cream cheese with powdered sugar and topped with more batter before turning.

Junior cook Kayla took charge today and did a fine job creating a version of S’Mores with the aebleskiver pan. Her batter consisted of ground up graham crackers

 

 

 

 

 

 

 

 

and a touch of nutmeg to the usual fair.  While cooking we put some marshmallow cream inside each aebleskiver and after cooking drizzled with chocolate.  Not quite the same as S’Mores over the campfire, but tasty just the same. Be sure to eat these warm if you give them a try.

Our guest today is our friend Jane. She enjoyed her S’Mores and had lots of ideas for the next time. Maybe we’ll recruit her for the team.

Another new twist. Using your aebleskiver pan to make popovers and turn them into beautiful cream puffs.

The junior cooks had a play date and enjoyed the help of friends in today’s experiment.

We followed a basic popover recipe cooking the goodies in a pre-heated cast iron aebleskiver pan in the oven.

After cooking we turned them out onto a wire rack to cooled slightly.

Strawberries turned out to be the perfect topic for this week’s recipe experiment.

With California being the strawberry capital, we have a locally grown strawberry stand where we get the freshest strawberries for our recipe. Today we used our basic Solvang Restaurant Aebleskiver Mix but added nutmeg and vanilla.

 

 

 

 

 

 

 

 

 

We then topped the aebleskiver with diced fresh strawberries and a dollop of whipped cream. OH so good.

 

 

 

 

 

 

 

Gingerbread Aebleskiver drizzled with Icing is the featured test recipe of the week.  While the chef, Kayla loved the new recipe as did our guests, the author wasn’t crazy about how they cooked up. I am thinking a bit more flour or less milk, the batter was runny, but the flavor was very good.  The recipe included molasses, ginger, cinnamon and nutmeg. Kayla started off with all the ingredients.

Once they were cooked she put on a vanilla flavored icing.

Our guests today are very special. They have been our neighbors for 10 years and are moving into a new house this week on the other end of town. We are happy Karen and Tommy could find the time to come over for the tasting as they are very busy packing. It is also Tommy’s birthday today, so we added a candle to his aebleskiver.

Part of the fun of experimenting with different aebleskiver recipes is coming up with a name for the creation. This latest adventure didn’t start off very well. We followed the recipe in the Ebleskiver Cookbook but found it lacking a bit. So we opted to go for the dessert taste and wow, we have another hit on our hands. The girls first decided to beat the egg whites with our house mix to make the aebleskiver a little bit fluffier. This required separating the eggs and took lots of concentration.

We added cinnamon and nutmeg to the batter also. The biggest difference was we ended up adding some sugar to the batter after the first batch.  These are very sweet treats, would be great for a special dessert.

The Aebleskiver girls are at it again. The latest recipe test comes from the cookbook Ebleskivers we carry on our website. We opted not to make the homemade Lemon Curd but instead used the Linn’s Lemon Curd we also carry.  OH MY GOODNESS. This is a keeper. Everyone loved the results. The girls started with the basic Solvang Restaurant mix and added lots of lemon zest to the batter.

Next we filled the cups about 1/3 full with batter before adding a dollop of Linn’s Lemon Curd and topped off with more batter.

We then cooked as usual and they turned out beautiful. We put them in cupcake papers and dusted with powdered sugar for a nice presentation.

The junior cooks are at it again. This week we tried cornbread in the aebleskiver pan.

We used a mix and added additional milk and some melted butter to the original recipe.

We filled the cups 1/2 full and added a piece of cheddar cheese and then topped off the cup with batter and cooked as usual.  They sure looked like aebleskiver and they tasted great.

We put diced jalapeno peppers in the second batch for a bit of a kick and they were also very good. Much more appreciated by the adult tasters.

All the kids and grandkids are home for a summer vacation, so of course we make aebleskiver. We tried the cake mix version with fresh picked blackberries. Very tasty and the kids really liked them dipped in powdered sugar also.  They took the left overs to the beach for snacks. Like round cupcakes!

This morning while making Danish Pancakes (very thin large pancakes), we pulled out the aebleskiver pan and tried to use up some leftovers.  We finely chopped up bell pepper and green onion and added to beaten eggs. We added some crumbled goat cheese, pepper and salt.  We then added a small amount of butter to the new 5-hole Nordic Ware aebleskiver pan and cooked our eggs, making round omelets. Amazing to be able to make a round omelet. Everyone had ideas of what to put in the next time we try this. Bacon was the number one suggestion, diced ham, chives, diced tomatoes also made the list.  EGGcelent idea, suggest you give it a try!