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!

 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!

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

Grace also taught Chris to turn aebleskiver for the first time. He did a great job and wants to cook them for his friends in Colorado for his birthday next month.

Chris getting lessons from Grace

The finished product was dusted with a mixture of powdered sugar and cinnamon and enjoyed by all. Very tasty!!!   Hope you all had wonderful holiday experiences too

The Ebelskivers Cookbook the perfect Holiday gift for the cook in the family, with forty different recipes, it will inspire you to try new recipes on your own.

Recipes include S’mores, Orange Cream, Cinnamon, Chocolate, popovers and many more

Holiday Special, Free 1# mix with purchase of Hardcover Ebleskivers Cookbook

We’ve been testing out some of these recipes and you can read about it on the Website Blog and also on Facebook

In paperback………………………….$14.95

In Hardcover…………………………..19.95

HOLIDAY SPECIALS:

Now through December 20, 2011, internet sales only

*Free with the purchase of the Hardcover Ebelskiver Cookbook

1# Aebleskiver Mix   Value $4.95

*Free with the purchase of the Soft cover Ebelskiver Cookbook

Instructional DVD   Value $3.00

*Free DVD the purchase of Made in the USA pans            Value $3.00

Lodge Pre-seasoned Made in the USA

Nordic Ware Non-Stick 7-Hole Made in the USA

Nordic Ware Non-Stick 5-Hole Made in the USA

9-Hole Cast Iron Made in USA

PANS on SALE:

SCI Large Cast Iron Pan (Made in China)            Was            $24.95                        Now            $23.95

NordicWare Non-Stick  (Made in USA)                                       38.95                                    27.95

Lodge Pre-Seasoned (Make in USA)                                             40.95                                    38.95

Norpro Non-Stick (Made in China)                                              30.95                                    25.95

 SPECIAL Holiday GIFT BOX ON SALE a $69.95 value on sale for $55.00

Start creating a new family tradition of your own!

Now through December 20^th you can purchase this Holiday Gift box, wrapped and shipped to you or a friend or family member. This box will include:

1-Norpro Made in China Cast Aluminum Aebleskiver Pan with scratch recipe

1-Instructional DVD

1-Bedstemor’s Raspberry Jam

1-Aebleskiver Postcard

1-1# Aebleskiver Mix

1-Ebelskivers Soft Cover Cookbook

2-Wooden turning skewers

Free Christmas Gift Wrap

Holiday Jam Special

Now until December 20^th, 2011, purchase a case (12 jars) of jam, “mix or match” and receive a 10% discount.

Discount will be applied when order is processed.

All Specials and Sales are Internet sales only, no phone orders accepted.

All applicable sales tax and shipping apply

GIFT BOXES and GIFTS

Christmas is getting closer everyday.  Make sure to order early to make sure your packages arrive on time.  We will happily create custom gift boxes too, just let us know what you’d like in it and we will take care of it.  We will happily ship your gift direct, include a card and omit the invoice.  We also offer free gift-wrap for Gift Boxes only, upon request prior to December 20^th

OTHER NEWS

During a recent visit to Denmark we were able to visit our grandmother’s farm and hear stories about how she would milk the cows before walking to school in her wooden shoes, 3 km down the road often covered in snow.  The original house is gone but the barn remains. We found this aebleskiver pan in the barn that we believe to be original to the farm.  We would love to have brought it home. It had 12 cups in it and is the type that would fit into the top of a wood-burning stove. Our grandmother immigrated to the US when she was a teenager and we still use her aebleskiver recipe for family gatherings. Our family tradition!

Jeff and Carol with The Little Mermaid in Copenhagen

Happy Holidays from everyone at the Solvang Restaurant,

Jeff and Carol

Aebleskiver Pan at our Grandmother’s farm in Denmark

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.

Guest Taster Jane

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.

We then sliced them and filled with whipping cream and topped off with a drizzle chocolate.  The girls just loved the creation and they looked so pretty. The cups of the aebleskiver pan kept the bottoms, now the tops, nice and rounded.  Hope you give these treats a try.

Hayden, Kayla, Jessica and Grace enjoy the cream puffs

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.

Our special guests today include Grace and Kayla’s Great Grandma Eddie and her friend Lily.

They both enjoyed their afternoon snack of Strawberry Shortcake Aebleskiver. They are both Danish and have many years of experience making and tasting aebleskiver.

Lily is on the left, Great Grandma on the right.     Until next time…………………

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.

Guests Karen and Tommy

Karen loved the gingerbread and said they would be perfect for a Christmas party. Tommy also liked the gingerbread and gave them a thumbs up!  Stay tuned, not sure which recipe Grace will pick out for next week, but I am sure it will be inspiring!!!

Tommy likes the aebleskiver

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.

Before cooking, I used a pastry brush dipped in butter and swiped the cups, then added some brown sugar. The temperature can not be too high or the brown sugar melts too fast and will burn.

Melted brown sugar

Once the brown sugar has melted in the butter, add the mix and cook as usual. About half the ball will be covered in this sugary glaze.  When we took them out of the pan we rolled them in sugar and cooled slightly before serving.

Once again they were a hit. Our guest today was Skip, he is getting ready to do a 200 mile hike and can use the calories. Everyone loved the Cinnaballs which I would describe as giant cinnamon donut holes, only better.

Skip enjoys Cinnaballs

I can hardly wait to see what we come up with for next week.