[Sca-cooks] Ableskiever recipes

Sandra Kisner sjk3 at cornell.edu
Mon Apr 21 11:22:02 PDT 2008


Kiri (and anyone else who is interested), here's some recipes I sent to the 
list last winter when aebelskiver first came up.  Not having a pan, I 
haven't tried the recipes myself, but they look good.

Sandra

>While these aren't "old family recipes," they are from a couple of 
>cookbooks I bought in Copenhagen a good many years ago.
>
>Danish Home Baking: Traditional Danish Recipes compiled by Kaj Viktor and 
>Kirsten Hansen, edited by Karen Berg (Copenhagen: Andr. Fred. Ho/st & Son, 
>1957, 1965)
>
>88. Doughnuts (Aebleskiver)
>3.5 c flour
>4 eggs
>0.25 c shugar
>3 c milk
>0.25 c butter
>2 oz. yeast
>a little crushed cardamom
>grated rind of 1 lemon
>0.5 tsp salt
>
>In Denmark we call our doughnuts "Apple Slices", possibly because we think 
>the best way to eat them is to slice them open and fill them with apple 
>jam.  To make them you require a special frying pan with 6 to 8 round 
>indentations (see photo opposite title page).
>
>Cream yolks and sugar until white.  In another bowl, mix flour and 
>milk.  Add in the creamed yolks and sugar, thereafter melted butter, 
>grated lemon rind, cardamom, and salt.  Finally add in the yeast, 
>previously dissolved in a little warm milk.  Mix the lot well and fold in 
>the stiffly beaten egg whites.  Set aside to rise for about 1 hour.  Pour 
>the batter into a jug.  Put a little butter in each indentation and then 
>pour in a little of the batter.  They form into semi-spherical "shells", 
>browned underneath, whereupon you turn them upside down with a knitting 
>needle and brown the other side, so that they close into hollow 
>balls.  Serve hot with sugar and jam to taste.
>
>[no indication of *how* they cook - it appears to be stove-top, as no oven 
>or oven temperature is mentioned]
>
>88 Danish Dishes, Hetna Dedichen (Copenhagen: Andr. Fred. Ho/st & Son, 1962)
>
>Doughnuts - Aebleskiver
>For six persons use 0.5 lb. flour, 1 pint milk, 2 yolks of egg, a little 
>sugar and salt, a little grated lemon-peel, cardamom and 0.5 teaspoonful 
>of salt of hartshorn.  All this is well mixed and stirred.  Finally the 
>whites are beaten to a stiff froth and added.  The pan is heated and 
>melted butter poured into the holes, which are then half-filled with the 
>batter.  When the doughnuts are baked on one side, put in a slice of 
>boiled apple, then turn them quickly and bake on the other side.  The 
>doughnuts are served very hot and should preferably be eaten as soon as 
>they are done.  At table they are sprinkled with sugar by each person 
>according to taste.
>
>Sandra




More information about the Sca-cooks mailing list