Glogg, Aebleskivers and Christmas in Copenhagen

denmark xmas~ Tivoli Gardens, Copenhagen ~

It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you.

Julestemning, København

You might think that Denmark is cold and dark at this time of year (it is!) but it’s also the coziest and most festive place to be during the holiday season with Christmas markets, Tivoli Gardens, and gleaming shopping streets lined with flagship stores displaying impeccable Danish design and half-timbered boutiques glowing in the dusky light. Open fires line the pedestrian walkways, warming hands and roasting chestnuts, while street carts and storefronts dole out steaming cups of gløgg and sugared æbleskivers to keep the energy up and spirits warm. You can be sure I’ll be drinking all of this in, and while I do that, I’ll share these recipes with you, so you, too, can  join in the Scandinavian holiday spirit.aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade æbleskivers. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Makes about 20.

1  1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 large eggs, separatedUnsalted European-style butter
Strawberry or raspberry preserves
Powdered sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.

glogg wine TasteFood

Gløgg
Serves 8 to 10
For the garnish:
1 cup raisins
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)
For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wineFresh orange slices as garnish
Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.
*Tivoli and storefront image courtesy of VistiDenmark.

15 responses to “Glogg, Aebleskivers and Christmas in Copenhagen

  1. Have a wonderful trip! I loved the first photo, and look forward to your adventures!

    Enjoy the holiday season!

  2. Lucky you! I’d love to go to Copenhagen.

    Your aebleskivers and glogg look divine.

    Cheers,

    Rosa

  3. Bon voyage and oh my, that glogg! I’m in!!..c

  4. I can’t wait to follow along your adventures :) We’re heading to Copenhagen for a few days in March – cannot wait!

  5. I am so happy you will get to experience the holidays with friends and family in your beloved Denmark. If Illums is still open, please visit for me – excuse my spelling – I remember sitting in front of a roaring fire – in a department store! – reading a letter from my Mom when I was a college student.

  6. Have a wonderful trip. Do the Danish celebrate Advent like they do in Germany? As soon as I get home I will make aebleskivers because I have a special pan for it that I haven’t used for a long time.

  7. What a glorious holiday trip! Can’t wait to enjoy your photos and recipe inspiration when you return!

  8. Lovely photos and Trevor’s, can’t wait to see more from Copenhagen.

  9. Have a wonderful trip…I know it will be special. Thank you for sharing both recipes, they will be great to serve at a Christmas party.

  10. Can’t wait to read of your Danish adventure! I AM gong to make your Glogg this year…I AM!

  11. Pingback: A Festive and Fabulous Holiday Dinner Menu For Christmas

  12. I can’t wait to hear about your trip! What a wonderfully festive time of year to be there!

  13. Catherine Wittrup

    Loved seeing you and catching up on life when you visited Copenhagen!

  14. I’ve made your aebleskiver recipe since you first posted it (and the glogg, too!) It is the best aebleskiver recipe I’ve ever tried by far, and I’ve tried several. We make it every year, and I just made again — by request — for family in the Seattle area. Perfect every time!