Tag Archives: food quarterly

Advent at Dusk and Danish Aebleskivers

aebleskivers tf011 ~ Danish Aebleskivers ~

It’s raining, and I don’t mind it one bit. It reminds me of Denmark when we made aebleskivers in the days leading up to Christmas. While we rush about today making final preparations for guests and our Christmas Eve dinner, I’ll be making a batch of these aebleskivers to enjoy before the fire, when we’ll raise our glass to our family members far and wide and reflect on our memories of Christmas in Denmark.

This week I contributed an article to Food Quarterly called Advent at Dusk. It shares a few Danish memories and transports you for bit to the Scandinavian countryside at Christmas, deep in the woods, replete with holly, moss and forest spirits. It also has a link to my recipe for these aebleskivers, so go have a look. In the meantime, I wish all of you a very happy holiday filled with warmth, friends, loved ones – and good food.
~
aebleskiver pan
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 pancakes. 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 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.