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Æbleskiver
(Aebleskiver)
Danish Doughnut Balls
This recipes comes from one of my former professor at Dana Collage. Norman Bansen, professor
of English and Danish, specialty is the Danish delight of Æbleskiver.
He would serve them when he entertained his classes or invited friends
for a weekend brunch. I remember my Danish seminar class with Mr. Bansen
when he invited the class to his home for Æbleskiver. He would prepare
dozens in his unique nineteen-hole Æbleskiver pan. In later years, we
were neighbors in Blair when I lived just two house from him. Mr. Bansen
was a native of the Ferndale, California. He attended Dana as a student and later
taught there until he retired. He received an honorary Doctorate Degree
from Luther College and was named to the
Order of the Knights of Dannebrog by Frederik IX, King in 1970. Mr. Bansen died in 2004 at the age of 83.
2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, separated
2 cups buttermilk
3 tablespoons butter, melted
Optional:
1/2 teaspoon cardamom
1/2 cup raisins
Mix dry ingredients, including optional cardamom. Beat egg yolks and add
to buttermilk. Add dry ingredients and mix; add melted butter. Add raisins
that have been soaked in hot water for a few minutes. Fold in thoroughly
beaten egg whites. Bake in a Monk Pan (Æbleskiver
Pan) generously greased with a mixture of melted butter and melted
vegetable shortening, over medium heat. Turn baked portion (traditional
tool is a knitting needle) in order to bake other half. Serve hot with
butter, sugar, applesauce, syrup, or jam.
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Æbleskiver pans are made of heavy iron and
have wells the shape of half a sphere for baking the distinctive Æbleskiver
or Danish doughnut balls. Pans with a wide rimed side are preferred over
those without. |
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