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.

  

Kayla adds the zest

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.

The Lemon Curd added

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.

Junior cooks ready to go!

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

Fill 1/2 way and add the cheese

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.

Turning the Cornballs

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.

Round Omelets

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!

Welcome to our new website. We hope you like it.

PRODUCTS: There is a new pan on the market by Nordic Ware. It is a 5-hole nonstick cast aluminum for even heating and easy clean up.  Downsizing? This is the pan for you. Light weight but the same fine quality from our house favorite manufacturer. Made in the USA, this pan has a limited time introductory offer of $5 off.

CENTENNIAL: Solvang is in the middle of celebrating it’s Centennial Year long celebration. Last month His Royal Highness Prince Conssort Henrik of Denmark celebrated his birthday with a visit to Solvang. There was a party in the park and a wonderful birthday dinner held in his honor that evening. All the Solvang Royalty (Old timers) showed up to greet him and it was a memorable evening.

Welcome to our new updated website. We hope you will find the site easier to navigate and full of more useful information.  If you have any comments, please let us know, we are always wanting to improve.

We hope you visit often and check back soon, we plan on posting recipe ideas and product specials monthly. And send us your ideas to share too.

Happy surfing,

Jeff and Carol

Hi Carol!

Say hi to Jeff for me!

Read your blog and thought I’d share my story(ies) with you.

I remember when I was 14 I would help cook aebleskivers during Danish Days. I think I was the only Italian kid, wearing Leiderholsen, and cooking aebleskivers….how diverse! I have fond memories of standing before a gas grill with about 50 dimples doing sections at a time. I believe Mr. Tom Nielson taught me how to turn them (he was my 5th grade teacher at College school) and I just heard he passed away. I’ll certainly remember that dane! (Condolences out to his family.) I also remember how I always had the heat to high and I would pull them out to soon to prevent them from burning but the tourist loved the custard inside and asked how it was done! Too funny. But you know, that sounds like a good idea….maybe like injecting a warm ball with cold danish custard that’s used in a danish wedding cake by using a decorating bag and cone tip. Hmmmm…..Twinkie balls! I still make them for my wife who’s from Wisconsin, and she remembers them in her youth, too! We have 4 pans and when we crave them, it’s hard to decide which pan to use. I always like the big round cast iron ones.