Æbleskiver Recipe

Æbleskivers are a Danish breakfast delicacy.  Æbleskiver literally means apple slice in Danish, but this dish has evolved to include a multitude of different flavor combinations from sweet including various sugars and fruits to savory with different types of cheeses and meats. 

Recommended Equipment:
aebelskiver pan
stand mixer
Æbleskiver pan (We bought a used cast iron pan on Ebay, you can also buy them new from Aunt Else's Æbleskivers)
chop stick or knitting needle

2 1/2 cups flour
1 1/4 tspn baking soda
1/2 tspn Kosher salt
3/4 tspn baking powder
2 eggs separated
2 cups buttermilk
1 tbsp vegetable oil + oil to grease  the Æbleskiver pan

  1. In a large bowl, mix together the dry ingredients (flour, baking soda, Kosher salt, and baking powder).
  2. Separate the eggs.  Set the egg yolks aside.  Using a stand mixer, whip the egg whites until they become fluffy.
  3. Gradually mix the dry ingredients in with the egg whites.
  4. Mix in the egg yolks, buttermilk, and vegetable oil.
  5. Prepare all of the ingredients that you plan to add to the Æbleskivers in advance.  We used diced apple and garnished them with confectioner's sugar and maple syrup.
  6. Heat the Æbleskiver pan over medium heat (gas stoves work the best with heavy cast iron pans).
  7. Add a teaspoon of vegetable oil to each well in the pan.
  8. When the pan is hot, fill each well 3/4 full with the Æbleskiver batter.  Then place a small amount of diced apples (or whatever filling that you want to use) in the center of each well.
  9. Using a chop stick or knitting needle, slowly turn the Æbleskiver 1/4 length.  After this side cooks, turn the Æbleskiver another 1/4 turn.  Repeat until all sides of the Æbleskiver are cooked.  The Æbleskiver is done when the chop stick can be inserted into the Æbleskiver and it comes out clean.
  10. Remove the Æbleskivers from the pan and dust with confectioner's sugar and top with your choice of fruit, syrup, whipped cream, or other topping.  Serve them hot!
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Bourbon Slush Recipe

Bourbon SlushBourbon slushes are a tradition in our family. On Christmas Eve, there is always a big batch on hand as the family gathers. By midnight, the slushes are always completely finished off.

This is a great drink to have on hand throughout the year, however. You can store these in the freezer for months. When guests stop by, you will always have a great drink to serve.

3 12 oz. cans of lemonade concentrate
5 cups orange juice
2 16 oz. bottles of 7Up
1 fifth of Bourbon whiskey

  1. Mix together all of the ingredients.
  2. Put in the freezer for at least 24 hours.
  3. When you are ready to serve, chip the slush and add to a glass using a large metal spoon.
  4. Garnish with a Maraschino cherry.
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Mexican Wedding Cookies Recipe

Mexican Wedding Cookies are both sweet and savory and are always one of the many types of cookies that we bake before the Christmas Holiday Season.  Many countries have similar types of cookies and they are known around the World by different names.  Most people agree, however, that whatever you call them they are extremely easy to make.  The dough can be prepared a day or two in advance and can be refrigerated until the time that you are ready to bake.

1/4 tspn Kosher salt
3/4 cup sugar
1 cup shortening
5 tbsp butter
1/2 tspn vanilla extract
3 1/4 cups winter flour (or all-purpose flour)
1 1/4 cups finely chopped pecan pieces or ground sunflower seeds

  1. Using a mixer cream together the sugar, salt, shortening, butter, and vanilla.
  2. Add the dry ingredients and mix together.
  3. Form dough into a 1 and 1/2 inch diameter log.  Wrap the log in wax paper and refrigerate for at least an hour.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Cut the log into 1/4 inch disks.
  6. Place the disks on a lightly greased baking sheet and place on the upper rack of the oven.  Bake for 7 to 8 minutes until the just start to brown on the edges.
  7. Let the cookies cool completely and then roll the cookies in a small bowl of confectioner's sugar.
  8. Store the Mexican Wedding Cookies in an airtight container.

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Dark Chocolate-Ganache Mini Donut Recipe

There are many flavors of chocolate, ranging from white to milk to semisweet chocolate, but none are as rich - or so decadent - as dark chocolate.  The dark chocolate ganache that glazes these mini donuts is so rich that it can be served to only the truest of chocolate fans!

for donuts:
1 cup all-purpose flour
1/3 cup cocoa powder, sifted
2 tspn baking powder
1/4 tspn salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
2 tbsp vegetable oil
2 tbsp sour cream
1/2 tspn vanilla extract

for ganache:
3 oz. dark chocolate(at least 60% cocoa), chopped - I used Hershey's Special Dark
1/3 cup heavy whipping cream
2 tbsp granulated sugar
1 tbsp unsalted butter

  1. If using an electric donut maker, preheat according to manufacturer's instructions.  If using donut pans, preheat the oven to 350 degrees Fahrenheit. and grease donut pans.
  2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt.  Set aside.
  3. In a medium bowl, whisk together egg and sugar.  Then add milk, oil, sour cream, and vanilla extract, mixing until thoroughly combined.  Gently stir in the flour mixture, stirring until there are no lumps.
  4. If using mini-donut pans:  carefully fill each donut indentation 3/4 full.  Bake for 7 to 9 minutes or until a toothpick inserted into a donut comes out clean.  Transfer donuts to a cooling rack and let cool completely.  If using an electric mini-donut maker:  carefully fill each donut indentation 3/4 full.  Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.  Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
  5. Place chocolate in a medium-sized heatproof bowl and set aside.  Heat the cream, sugar, and butter in a small saucepan over medium heat.  Bring to a boil and immediately pour the boiling cream over the chocolate.  Allow to stand, without stirring, for a few minutes.  Then, stir gently (you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
  6. Allow ganache to cool on the counter for about 10 minutes, stirring as needed, until it cools and slightly thickens.  Place wax paper under a wire rack to collect any drippings for an easy cleanup.  Dip the top of each donut into the ganache and transfer to a wire rack.
  7. Let donuts set for 5 minutes and then serve.  Donuts can be stored in an airtight container for up to 3 days but are best eaten fresh.
Recipe courtesy of Mini Donuts by Jessica Segarra

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Black Bean-Hemp Protein Patties Recipe

These patties are packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, and won't contribute one bit to heart disease or diabetes, like animal-derived burgers do.  Perfectly aligned spices celebrate three plant-based protein sources:  black beans, hemp seeds, and quinoa.

coconut oil, for cooking
1 cup finely diced sweet yellow onion (about 1/2 medium onion)
4 large cloves garlic, minced
1 cup finely diced red bell pepper (about 1 pepper)
1 1/2 cups cooked black beans (unsalted)
1 cup hemp seeds
10 sun-dried tomatoes, soaked in hot water until soft, finely minced
1/2 tspn sea salt
2 tspn paprika powder
1/4 tspn chipotle powder
1/4 tspn cayenne pepper
2 tspn miso paste
1 cup cooked brown rice
1/3 cup quinoa flakes

  1. Heat 1 teaspoon of coconut oil in a nonstick frying pan over medium heat. Add the onion and garlic, and cook until onion begins to turn translucent, about 3-4 minutes.  Add the bell pepper, and continue to cook until vegetables are softened-about 5 minutes.  Reduce the heat to low and add the black beans, hemp seeds, sun-dried tomatoes, sea salt, paprika, chipotle, and cayenne.  Cook, stirring constantly, for an additional 1-2 minutes.  Remove from heat and transfer to a large bowl.
  2. Add the miso paste into the mixture.  Use the back of a fork to mix the beans and miso together, partially mashing the beans.  Mix in the cooked brown rice and quinoa flakes.  When cool enough to handle, use clean hands to knead the mixture together to form a dense base.  Place in the refrigerator, covered, for 30 minutes to allow quinoa flakes to swell and absorb the excess moisture.
  3. Form the mixture into 6-8 patties, squeezing and packing the mixture together.  (If necessary, a spoonful or two of water may be added to make the patties stick together easier).  Warm a small amount of coconut oil in a nonstick frying pan over medium heat.  When the pan is hot, add the patties.  Cook for about 4 - 5 minutes on each side, or until browned.
Serving Suggestions:  Pair with spouted grain hamburger buns, avocado, tomatoes, onions, and sprouts.  Or, try it "high protein-style" - tucked inside a collard leaf wrap or on top of a salad.

Recipe courtesy of Superfoods Kitchen by Julie Morris

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Kransekake Ring Cake Recipe

Kransekake (Ring Cake) is a type of cake that is popular in Norway during the Christmas holiday season. It is served at weddings and other celebrations as well. The dough of this cake is made from almonds and confectioners sugar so the cake is somewhat dense, moist and chewy. It tastes a lot like a really good almond cookie. Kransekake is also different from most cakes in that it is baked as a series of rings that are plastered together with a sweet, almond icing and then adorned with a wide variety of candies or other decorations. Discover this cake this holiday season. It's fun to make and even better to eat.

Recommended Equipment:
spice or coffee grinder
tape measure or ruler

6 cups of water
1 pound of whole almonds
1 pound of confectioners sugar
2 tspn almond extract
3 egg whites
potato flour (for dusting the rolling surface)

4 cups confectioners sugar
1 tspn lemon juice
1 tspn almond extract
2 egg whites
your choice of candy for garnish. I used cinnamon imperials.

  1. In a large saucepan, bring the water to a boil. Add half of the whole almonds. After a few minutes, the almonds will begin rising to the surface of the water. As they do this, remove them from the saucepan when they hit the surface using a slotted spoon or strainer. Set them aside to let them cool. When you have removed all of the almonds from the saucepan, rinse them in cold water and remove the skins. Distribute them on a paper towel to let them dry completely. Wash the saucepan to use later.
  2. Using your spice or coffee grinder, grind up the half pound of almonds that still have their skins. Pour the ground almonds into the large saucepan. Do the same with the almonds that have their skins removed. You may need to regrind any of the large pieces of almond that were not ground originally.
  3. Add the confectioners sugar to the saucepan along with the almond extract and egg whites. Place the saucepan over low heat. Mix the ingredients together until they form a smooth paste that pulls from the sides of the saucepan.
  4. Remove the saucepan from the heat. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate it overnight.
  5. The next day, preheat the oven to 400 degrees Fahrenheit and grease 2 to 3 baking pans.
  6. Dust a counter top or other flat surface with the potato flour.
  7. Roll the dough into 1/2 inch ropes. The length of these ropes will range from about 14 inches to 20 inches, varying in length by 1/2 inch each. So, you will make a rope of each of the following lengths: 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, and 20 inches.
  8. Form a ring from each of these ropes and bake them for between 12 and 15 minutes until they turn golden brown. Remove them from the oven and let them cool for about 5 minutes before removing them from the baking sheets to cool further. You can bake 2 to 3 rings on a single baking sheet.
    rings ready for baking
  9. After you have baked all of the rings that you were able to make from the dough, construct the icing. In a mixing bowl, mix together the confectioner's sugar, lemon juice, almond extract, and egg whites using a wire whisk. When the icing mixture becomes thick and smooth add it to a pastry bag (or you can use a plastic freezer bag with one small corner cut). Pipe the icing onto the top of each ring. This will help to cement or secure the next ring that is placed on top. Start with the largest ring on the bottom and then add the ring that is 1/2 inch shorter next, until you have used all of your ring. You can add additional icing and candy garnish as you see fit.
  10. Serve and enjoy! Store this cake in an air tight container with a couple of slices of apple to keep it moist and chewy.
Norway [ print this recipe for Kransekake (Ring Cake) ]

Cheesy Kale Crisps Recipe

If you've never had Kale crisps before, you're in for a real treat.  (And if you have, get ready for one of the best recipes around- seriously).  These have a distinctly Parmesan-like flavor that is excitingly  addicting.  Just watch; even people who "don't like kale" will transform into kale-muching monsters before your very eyes (kids included).  Better just go ahead and start a second batch now.

1 large bunch of curly green kale
2 tbls coconut oil, melted
2 tbsp flaxseed powder
1 tspn fresh lemon juice
1 tbsp nutritional yeast
1 tbsp tahini
1 tspn onion powder
1/4 tspn sea salt, or to taste

  1. Wash the kale and dry very thoroughly (otherwise the flavorings will not coat the leaves well).  Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a bowl.
  2. In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt.  Pour this mixture into the kale bowl.
  3. Using clean hands, massage the oil mixture into the kale, squeezing and tossing the vegetables as you go to help soften the leaves.  Mix for about 2 minutes until leaves are evenly coated.  Taste and adjust salt if needed.  
  4. Proceed with your method of choice below.
Dehydrator Method (preferred):   Warm the dehydrator to 115 degrees Fahrenheit.  Spread out the kale onto 4 perforated sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on local humidity).  When done, store in an air-tight, sealed container.

Oven Method:  Heat the oven to 200 degrees Fahrenheit.  Heat the oven to 200 degrees Fahrenheit.  Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper.  Bake for 55 - 80 minutes, or until kale has dried out and is crispy.  Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.  Let cool, and store in an air-tight, sealed container.

Recipe courtesy of Superfoods Kitchen by Julie Morris

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Poulet Au Vinaigre Recipe

An old French dish,  chicken in vinegar sauce enjoyed a revival in the 1970s, and is still on many bistro menus.  For the best results, use naturally fermented French vinegar.

6 tbsp (3/4 stick) unsalted butter
1 4-pound chicken, cut into 8 serving pieces
Kosher salt and freshly ground black pepper
3/4 cup water
2 scallions, white and green parts, finely chopped
1/4 cup plus 1 tbsp finely chopped fresh flat-leaf parsley
1/4 cup top-quality red wine vinegar

  1. Melt the butter in a large heavy skillet over medium-high heat.  Working in batches, if necessary, add the chicken and brown on all sides, about 8 minutes.
  2. Lower the heat, and season the chicken to taste with salt and pepper.  Add 1/2 cup of water, reduce the heat to low, cover, and simmer for 15 minutes.
  3. Add the scallions and 1 tablespoon of chopped parsley.  Move the pieces of white meat to the top so the dark meat, which takes longer to cook, can get more heat.  Cover again and cook until the meat shows no sign of pink when pierced with the tip of a sharp knife at the thighbone, about 20 minutes.
  4. Transfer the chicken to a platter.  Add the vinegar to the skillet.  Increase the heat to high, bring to a boil, and cook, scraping up the brown residue in the pan, until the vinegar has reduced to a thick glaze, about 3 minutes.  Stir in the remaining 1/4 cup of water and mix until smooth.
  5. Add 1/4 cup of chopped parsley, pour the sauce over the chicken, and serve hot.

Recipe courtesy of The Essential James Beard Cookbook by James Beard.

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The Father Loaf Recipe

father loaf - meat loaf
If you're going to have the Mother Loaf, you've got to have the The Father Loaf.  So what makesthis meatloaf different from its better half?  You'll see.  We've added some barbecue sauce, a different herb blend, and topped it with Cheesy Taters.  Here's to dads everywhere!

1 cup dry white bread crumbs
1 cup 100% whole grain rolled oats
2/3 cup 2% milk
1/3 cup ketchup
1 tbsp + 2 tspn Worchestire sauce
2 tspn traditional barbecue sauce
2 tspn minced garlic
2 tspn minced fresh chives
1 tspn dried Herbes de Provence
1 tspn paprika
1 tspn fine sea salt
1 tspn black pepper
1 pound(450 g) ground chuck beef
1 pound(450 g) ground pork
1/2 cup finely chopped yellow onion
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
2/3 cup finely chopped curly parsely
2 large eggs, lightly beaten
canola or vegetable spray, for greasing
1 batch of Cheesy Taters

For the Glaze and Dipping Sauce:
1/2 cup ketchup
1/3 cup traditional barbecue sauce
granulated sugar, to taste

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine the bread crumbs, oats, and milk in a bowl and let soften.
  3. In a separate bowl, combine the ketchup, Worcestershire sauce and barbecue sauces, garlic, chives, Herbes de Provence, paprika, salt, and pepper.  In a large bowl, combine the ground meats, onion, celery, bell pepper, and parsley.  Add the eggs, the ketchup mixture, and the softened bread crumb/oats mixture, and then mix well with your hands.
  4. Cover a sheet pan or cookie sheet with parchment paper and lightly spray  with canola or vegetable oil.  Using your hands, form the meatloaf mixture into a generous log on the prepared pan and smooth the surface, or create your own shape - Dad may even want to fashion it into a football to accompany one of those big games!  Bake in the oven for approximately 35 minutes.
  5. While the meatloaf is baking, begin preparing the Cheesy Taters.  Also stir together the ingredients for the glaze and dipping sauce.
  6. Remove the meatloaf from the oven and brush the top with some of the glaze mixture.  Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160 degrees Fahrenheit but note that the total cooking time may vary depending on the thickness of your particular creation.
  7. Top with hot Cheesy Taters and enjoy with the remaining glaze mixture as a dipping sauce. 
Recipe courtesy of The Meatloaf Bakery Cookbook - Comfort Food with a Twist by Cynthia Kallile

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Cheesy Taters Recipe

Cheesy potatoes
Imagine a creamy blend of three cheeses with sour cream and butter.  Cheesy potatoes have never been this good.  Love them alone and on the Father Loaf.

8 Russet potatoes (about 2 lb./900 g), peeled and cut into 2-inch/5-cm cubes
2 tbsp. 2% milk
4 tbsp. unsalted butter, softened
1 tbsp. plus 1 tsp. sour cream
1 1/3 cups shredded sharp yellow cheddar cheese
1/4 cup shredded Asiago cheese
1/4 cup shredded Parmesan cheese
coarse sea salt and freshly ground white pepper, to taste

  1. Place the potatoes in a large saucepan and cover with cold water.  Bring to a boil on high heat, then reduce the heat and continue cooking for about 10 to 15 minutes, or until the potatoes are fork tender.  In the meantime, warm the milk in a microwave.
  2. Drain the potatoes in a colander and return to the pan.  Add the warm milk, softened butter, and sour cream, and then mash with a potato masher.  While the potatoes are still hot, add the cheeses and continue mashing until they are melted.  Season with salt and pepper - because these cheeses can be salty, you may not need to add any salt, perhaps only a little white pepper to bring out the flavors.  As for lumps, they're totally acceptable if you don't intend to do any creative piping.  However, if you'de like to try your hand with a pastry bag and your favorite decorative tip, be sure to minimize lumps, because they make piping more difficult.
Variation:  Caraway-Horseradish Smashers

Make 1 batch of Cheesy Taters, following the recipe above, but replace the cheeses with  1 tbsp. plus 1 tspn. prepared(pure) horseradish and the same quantity of crushed caraway seeds-feel free to add more horseradish to taste.  Continue mashing until the potatoes reach the desired consistency (smooth for piping or toping).  Season with salt and pepper.

Recipe courtesy of The Meatloaf Bakery Cookbook - Comfort Food with a Twist by Cynthia Kallile

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