{"id":7180,"date":"2013-12-07T08:11:24","date_gmt":"2013-12-07T08:11:24","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=7180"},"modified":"2015-01-07T19:03:14","modified_gmt":"2015-01-07T19:03:14","slug":"aebleskiver","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/aebleskiver\/","title":{"rendered":"\u00c6bleskiver"},"content":{"rendered":"

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Behold, beautiful little globes of \u00e6<\/em><\/span>bleskiver loveliness from Denmark.\u00a0 Although these are not actually from Denmark, I\u00a0 made them, and I can’t quite believe it.\u00a0 Of course, I can’t take all the credit.\u00a0 My thanks must go to the most amazing pan I now have in my possession.\u00a0\u00a0 Bought on a whim at the nostalgic memory of Christmases past in Denmark, and so far worth every blinking penny…<\/p>\n

Denmark is slowly nurturing its line in Christmas markets.\u00a0\u00a0 When we lived there, Tivoli obliged with the wooden huts full of Christmas goodies, and desirable eats.\u00a0 But I can’t recall them being held much further afield, apart from the one at Christiania, and I didn’t make it there at Christmas tide sadly enough…<\/p>\n

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It seems that it is imperative that the countries I reside in must have some form of obsession with Christmas though, and gone are any thoughts that the UK shops bring out their festive goods a little too early – there are other countries as equally guilty if not a little more so, believe me!<\/p>\n

I know that one day I will look back on these years fondly, and will definitely carry certain things from country to country to country… And here’s one such example!\u00a0\u00a0\u00a0\u00a0\u00a0 In Denmark they are enjoyed hot, covered in icing sugar and with a generous helping of jam.\u00a0\u00a0\u00a0 And, whether they are served outside by vendors trading in arctic conditions, or served as dessert inside warm hyggeligt restaurants alike, they taste equally good!<\/p>\n

This recipe is slightly adapted from a book I use a lot, and actually love more than my new pan… It is worth owning for the gorgeous gorgeous pictures alone – Trine Hahnemann’s Scandinavian Cookbook<\/a> – a true Scandinavian Cooking bible.<\/p>\n

\u00a0\"Aebleskiver\"<\/a><\/p>\n

\u00c6bleskiver <\/strong>(serves 5-6<\/em>)<\/p>\n

20g Fresh Yeast (or dried equivalent);<\/em>
\n 400ml Lukewarm Milk;<\/em>
\n 225g Plain Flour;<\/em>
\n 1tsp Fine Salt;<\/em>
\n 3\/4 tsp Ground cardamom<\/em>
\n 1 Vanilla Pod;<\/em>
\n 1tbsp Caster Sugar;<\/em>
\n 2 separated eggs;<\/em>
\n 75g Butter.<\/em><\/p>\n