Avui torno a escriure una mica més de Dinamarca. Després de veure cada dia a l’armariet de les paelles la meva aebleskievepande he pensat que igual ja era hora d’aprendre a fer-la servir.
Per tots aquells que no sàpiguen que és, una aebleskievepande és una paella especial danesa per a fer el postre típic de Nadal: Aebleskiver. I sí, per molt estrany que sembli, en tinc una… va ser un regal d’aniversari del meu amic Jakob quan estava allí d’Erasmus. (Per cert, li torno a agrair el regal que em va agradar molt i espero que tot li vagi molt bé!)
I com que ja estic ficada en ambient, he buscat una recepta per si m’animo algun dia 🙂
L’he tret de la web: http://www.dianasdesserts.com/, que així a grosso modo, m’ha semblat una web molt interessant per trobar receptes de postres de tot arreu. La recepta:
A traditional Danish dessert served especially during the Christmas holiday season.
Servings: 2 dozen
What are Aebleskiver?
A traditional Danish sweet. Aebleskiver are often called “Danish doughnuts,” but unlike doughnuts they are not deep-fried. They are traditionally prepared from a batter flavored with beer, spices, and citrus zest, that is leavened with baking powder (as well as eggs). Aebleskiver are cooked on top of the stove in a special pan known as an “aebleskivepande”. The pan has deep individual half sphere indentations that form the aebleskiver as they cook. The batter is added to the indentations in the hot buttered pan, filling each about two-thirds full. Once the “doughnuts” have set on the bottom they are turned over and cooked on the other side, producing a round ball at the end of the cooking process. The traditional “old-country” way to turn the aebleskiver in the pan is to spear them with a knitting needle or a metal skewer. A small amount of jam or a slice of apple is sometimes inserted into the center of the Aebleskiver before turning them. The name aebleskiver translates to “apple slice.” The cooked pastries are served warm, dusted with confectioners’ sugar.
2 large eggs, separated
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
4 tablespoons unsalted butter
Confectioners’ sugar, for dusting tops, OR, if desired, use granulated sugar for rolling aebleskiver in.
You will need an Aebleskiver Pan*
*Aebleskiver pans may be purchased online at: Amazon.com, Cooking.com, at Solvangmall.com, at other cooking stores on the internet, or at specialty cooking stores.
Beat egg yolks until light and fluffy; add the sugar and salt.
Sift the flour with baking powder and baking soda; then add to the egg mixture, alternating small amounts with the addition of the buttermilk, as you continue mixing.
Beat the egg whites until stiff, then gently fold them into the batter.
On stovetop, preheat the aebleskiver pan on medium heat. Place approximately 1/2 teaspoon butter in each cavity and heat until butter is foamy.
Pour a little batter into each cavity in pan, filling each about 2/3 full.
*Note: If you wish to fill the aebleskiver with a little applesauce or sliced apple, jam, jelly, or preserves; spoon a small amount (1-2 teaspoons) into the center of each cavity at this point in cooking.
Cook aebleskiver over medium heat until golden brown and crisp on bottom. Turn each aebleskiver with a fork to cook the other side.
The aebleskiver is done when a toothpick, or cake tester, inserted in the center comes out clean. The total cooking time is about 2-3 minutes.
Add a little more butter to the aebleskiver pan cavities after making each batch.
Remove aebleskiver from pan and dust with confectioners’ sugar, or roll them in granulated sugar. Serve while still warm with jam or applesauce.
You can add a small amount of ground cinnamon, ground cardamom, vanilla extract, grated lemon or orange zest to this recipe if desired.
Aebleskiver may be refrigerated and are delicious re-warmed in the microwave for 25-35 seconds.
Makes approximately 2 dozen aebleskiver.
Photograph taken by Diana Baker Woodall© 2001