Aebleskiver Blog

Grace was a busy cook. She made the Solvang Restaurant Aebleskiver with a Olallieberry Curd filling. She added a little lemon zest to the batter and she and her sister Kayla loved the results.

Olallieberry is a cross between a blackberry and a raspberry and we feature several Linn’s Olallieberry products:  Olallieberry Preserves, Sugar Free Preserves, Jelly, Tea, Curd and Syrup.  For something different and delicious, give Olallieberries a try!

We are making a change in how we ship orders from solvangrestaurant.com.  We will be using the SmartPost feature from FedEx. The way this works is FedEx picks up the package and ships it to a US Postal hub in your area. The package is then delivered to you by the US Postal Service. This allows PO Box and Saturday deliveries. We hope you will find this more convenient. Should you have any questions please do not hesitate to contact us at info@solvangrestaurant.com.

We can hardly believe it is February already. In honor of Valentine’s Day we decided to make Chocolate Aebleskiver and WOW, they were delicious. Not very pretty, but that doesn’t matter much when eating chocolate.  We used the Solvang Restaurant batter, added a bit of vanilla and lots of melted chocolate.  Stirred it into the batter along with the other liquid ingredients. We put some batter in the well and added more chocolate, and topped with more batter before turning.

 The best part was eating them with Bedstemor’s Raspberry Jam, the combination of Raspberry and Chocolate was just wonderful.  Everyone enjoyed the afternoon snack and will definitely make these again.  Hope you all had a wonderful Valentine’s Day!

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.

Chris and Michael join junior chefs for a new test recipe

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.

Adding cream cheese to batter

Kayla's ready to get cooking

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

Grinding the 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.

Popovers turned out of the pan to cool

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

Cream Puffs cooked in an Aebleskiver Pan

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

Jessica adds the melted butter

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

Kayla and Hayden put the pans into the oven to pre-heat

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

Popovers still in the pan.

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

Junior cooks ready for their next challenge!!!

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.

Grace separates the eggs and Kayla preps the strawberries

Becoming pros at turning

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.

Chef Kayla ready to begin

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

Drizzling the 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.