I've been trying to find the time to post this for more than a week, and I barely have the time to do it now, as Zephyr naps and dinner simmers away on the stove. I should be posting the Irish soda bread I made for tonight's dinner, or the lovely corned beef brisket, roasted cabbage and champ (creamed with browned onions and wilted scallions and chives, topped with grated Guinness Dubliner cheese), or even taking a phone-in post on the Guinness ice cream float I'll serve for dessert. But no, I must finish what I've started, even as Zephyr stirs from his fleeting slumber.
Ebelskivers (a Danish filled pancake) are kind of a pain in the ass to make, so I made a couple dozen and froze what we didn't eat for breakfast. These ones have a dribble of blueberry preserves in the center, yielding a gooey, jelly donut-like effect. I added orange zest to the batter for interest. Dusted with powdered sugar (and served with more blueberry preserves for dipping), these are a special treat that are worth the trouble.
I keep meaning to use my ebelskiver platar to make takoyaki - I even have some Spanish canned octopus I could use. Or maybe another savory donut (corn and cheddar?).
Serve with cripsy, thick-cut bacon and a peach-berry smoothie (because you're purging the last of your frozen summer bounty).
Wednesday, March 17, 2010
Ebelskivers with blueberry preserves and orange zest
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11 comments:
I love Aebelskiver! But they are kind of a pin to make, so your idea of freezing leftovers is awesome. Your St. Paddy's dinner sounds awesome. I will be making mine this weekend - making Guinness ice cream. Looking forward to your post!
Oh my gosh! Can you come for dinner and bring these. I have never heard of them, but they look light and sweet and airy and something like donuts, but better.
Love your comment above.
:)
Valerie (not anonymous!)
I've eaten these a few times and love them...the blueberry "dribble" and orange zest sound delicious Heather! And please, (when you have time) I'd love to see that Guinness ice cream.
Those look so lovely! I really like the flavors used!
Cheers,
Rosa
They look gorgeous! I've never tried an aebelskiver.
Your Paddy's day dinner sounds delicious too.
I agree that freezing the leftovers is a fabulous idea. When I was in San Francisco I came across my first Williams and Sonoma where the ebelskiver pan rules.
Everything is better with bacon!
I would love to make a savory version at some point. I tried to make jam filled æbleskiver and ended up with a mess. I usually just stick to powdered sugar.
OH! They're lovely! But you don't have to cut them and fill them after being cooked. Did I see that correctly? Just pour half the batter into the depressions, add whatever, including BACON! and then top with more batter. I've done it with the sickest things you can possibly imagine, bacalao was really good. Tuna fish and seaweed less so.
Jenn - I need to check out your Guinness ice cream (I just plunked a scoop of vanilla ice cream into a glass of Guinness).
Valerie - They're super easy, just time consuming. Get yourself a munk pan, and get to it!
Peter - I actually didn't make the ice cream (see my reply to Jenn), but now I think I oughta.
Rosa - Thank you!
Alicia - You should try one! They must have some type of Danish or Swedish restaurant around the UK, yeah?
Val - I love Williams-Sonoma. Too much.
Eric - I am so gonna. Little, perfect fritters are calling to me.
Ken - Silly rabbit, tuna and seaweed are for onigiri. Now rabbit, on the other hand...
Interestingly enough, I once considered buying a takoyaki pan in which to make ebelskivers ;) Unfortunately, they sold out and I'm back to the drawing board. I'd love to see you tackle takoyaki soon. I've only had it once but the deliciousness was enduring.
Loving these!
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