[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
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