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:

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

Ingredients:
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

Preparation:

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!

 

Denmark  [ print this recipe for Æbleskivers ]

Overnight Cherry Danish Recipe

These rolls with their cherry-filled centers melt in your mouth and put a touch on holiday color on your table.  They store well, unfrosted, in the freezer.

Ingredients:
2 packages (1/4 oz. each) active dry yeast
1/2 cup warm 2% milk
6 cups all-purpose flour
1/3 cup sugar
2 tspn salt
1 cup cold butter, cubed
1 1/2 cups warm half-and-half cream
6 egg yolks, lightly beaten
1 can (21 oz.) cherry pie filling

Icing:
2 tbsp butter, softened
3 cups confectioners' sugar
1/4 tspn vanilla extract
dash of salt
4 to 5 tbsp half-and-half cream

Preparation:

1. In a small bowl, dissolve yeast in warm milk.  In a large bowl, combine the flour, sugar, and salt.  Cut in butter until crumbly.  Add the yeast mixture, cream, and egg yolks;  stir until mixture forms a soft dough (dough will be sticky).  Cover and refrigerate overnight.
2. Punch down the dough; divide into quarters.  Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.
3. Place 2 strips side by side; twist together.  Shape into a ring; pinch ends together.  Repeat with remaining strips.  Place 2  inches apart  on greased baking sheets.  Cover and let rise in a warm place until doubled, about 45 minutes.
4. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each roll.  Fill each with about a tbsp of cherry pie filling.
5. Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned.  Remove from pans to wire racks to cool.
6. For icing, in a large bowl, beat butter until fluffy.  Gradually beat in the confectioners' sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.  Drizzle over warm rolls.

Recipe courtesy of Taste of Home Best Loved Recipes and Leann Sauder of Tremont, IL 

 

Denmark  [ print this recipe for Overnight Cherry Danish ]