Behold, beautiful little globes of æbleskiver loveliness from Denmark. Although these are not actually from Denmark, I made them, and I can’t quite believe it. Of course, I can’t take all the credit. My thanks must go to the most amazing pan I now have in my possession. Bought on a whim at the nostalgic memory of Christmases past in Denmark, and so far worth every blinking penny…
Denmark is slowly nurturing its line in Christmas markets. When we lived there, Tivoli obliged with the wooden huts full of Christmas goodies, and desirable eats. 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…
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!
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! In Denmark they are enjoyed hot, covered in icing sugar and with a generous helping of jam. 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!
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 true Scandinavian Cooking bible.
Æbleskiver (serves 5-6)
20g Fresh Yeast (or dried equivalent);
400ml Lukewarm Milk;
225g Plain Flour;
1tsp Fine Salt;
3/4 tsp Ground cardamom
1 Vanilla Pod;
1tbsp Caster Sugar;
2 separated eggs;
- Dissolve the yeast into the lukewarm milk and leave to stand whilst you sift the flour into a bowl. Add the cardamom, salt and sugar together with the scraped out seeds of the vanilla pod.
- Thoroughly whisk the Egg Yolks into the milk and yeast mixture, and then slowly add to the dry ingredients. Bring together to form a batter.
- In a food mixer, whisk the egg whites until stiff, and gently fold into the batter, and leave the bowl covered with a damp clean tea towel somewhere warmish for around 40 minutes.
- Heat your amazing æbleskiver pan, and add dots of butter to each hollow, then fill each hollow not quite to the top with batter. After around 3-4 minutes, the sides should appear cooked, and this is where a fondue fork, or knitting needle comes in (it’s traditionally a knitting needle in DK!), Hook the æbleskiver and flip it over to cook for further 3-4 minutes (this first batch might be a bit trial and error whilst you experiment with how much batter you need to add, and the perfect heat etc. but consider these first few cooks tasting privileges!
- Serve hot straight from the pan, covered in icing sugar and a generous spoonful of jam…