Ebelskiver - Æbleskiver version 2.

Ebelskiver in the making.

December the 8th, I always think back on my maternal grandmother, it was her Birthday, she would have turned 114 this year. We always gathered at my Grandma's at her birthday and had gløgg and æbleskiver (ebelskiver). 

I posted my moms recipe for æbleskiver, but this year I tweaked them a tiny bit, adding some cream into the mix, and they are still really really good.

Makes about 25-30

Ingredients:

• 250 g all-purpose flour
• 125 g butter (salted and melted)
• 250 ml milk (little over 1 cups)
• 125 ml heavy whipping cream (little over ½ cup)
• 2½ g salt (just under ½ teaspoon)
• 4 eggs
• ½ teaspoon cardamom
• 4 teaspoons baking powder
• 1 large lemon, the zest of

Directions:

Mix milk with flour, cardamom and baking powder till there's no lumps. Add the melted butter, egg yolks, salt and lemon zest. Let the batter rest for about 5 minutes. 

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. 

Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter.

Turning æbleskiver.

Heat the ebelskive pan. Fill the holes little over ¾.  As soon as the batter starts to bubble around the edge, turn* them halfway. When you have turned all halfway turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking, turning the ball to keep it from burning.

Serve the ebelskiver with confectionary sugar and a good quality jam.

* I use a knitting needle to turn the ebelskiver, but you can use a small fork.

Enjoy!

Butternut Squash Soup

Butternut Squash Soup.

I love the fall season. Fall is the best excuse to make soups, and butternut squash soups are a fall staple here in the US. I earlier posted a roasted version, and to be honest I can't tell which is the best. 

This version is made mostly vegetarian, if you loose the cream and the sour cream and bacon topping. The crispy tart apples plays well with the clean flavors from the soup.

Serves 4-6.

Ingredients:

Soup:

• 1 butternut squash

• 2-3 large potatoes

• 2 carrots

• 1 chili pepper

• 1 tablespoon olive oil

• 1 heaped teaspoon grated ginger

• 400 ml (1¼ cup) water

• ½ lemon, the juice of

• ½ teaspoon cumin

• 1½ dl (little over 1 cup) heavy whipping cream

Topping:

• 3-5 thin slices of bacon (+ a sprinkle ghost chili powder)

• 1 crisp apple, cut in small dices, dressed in juice from ½ lemon + ½ teaspoon honey

• roasted pumpkin seeds

• 1 chili thinly sliced

• creme fraiche (sour cream)

Directions:

Microwave the whole butternut squash for 2 minutes to soften it a bit, making it easier to cut.

Cut it in half, peel, deseed and dice the butternut squash. Peel and dice potatoes and carrots. 

Sauté the vegetables in a large pot in olive oil for a few minutes. Add water, chili, ginger and cumin. Bring it to a boil and cover it and cook it for 15-20 minutes, until the squash is tender.

Purée the soup in batches in a blender* until smooth. (You can also use an immersion blender.) 

Add the cream and season the soup with lemon juice, salt and pepper, heat soup through before serving.

Serve the soup hot with your favorite garnish and a slice of good bread.

*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

Brownie Batter Dip

Brownie Batter Dip

Brownie Batter Dip, I kid you not, there is such a thing. A delicious, creamy, chocolaty dip perfect for all chocoholics out there. It's extremely easy to make, and a sinful way to eat apple and pretzels. Like you need an excuse to eat apples and pretzels.

Ingredients:

• 110 g (1 stick) butter, salted and melted
• 150g sugar
• 65 g all-purpose flour
• 30 g cocoa powder (I used Valrhona)
• 125 ml plain non-fat yogurt 
• 1 pinch salt
• ½ teaspoon vanilla paste
• 1 tablespoon cold, strong brewed coffee
• colorful sprinkles

Directions:

Whisk the melted butter with sugar, and vanilla until combined. Add cocoa, flour, salt and coffee, mix until combined. Mix in yogurt, whipping it in with a hand mixer, for a creamy and soft dip. 

Put the sprinkles on top and serve the dip with sliced apples and pretzels. 

Enjoy!

Overnight Bread

Overnight Bread

Bread will always be my kryptonite. After a long pause in my bread baking, I started up again with this simple overnight bread. 

Great tasting bread with a good crispy crust. An easier take on a sourdough bread, when you don't have time to bake a Basic Country bread a la Tartine. 

Makes 2 small round loafs.

Ingredients:

• 150 g whole wheat flour
• 500 g all-purpose flour
• 500 ml water
• 5 g live yeast (about ½ teaspoon dry yeast)
• 50 ml sourdough (leaven)
• 15 g salt

Directions:

Leaven:

Feed your sourdough or leaven the night(about 8-10 hours) before you want to start making the dough. 

To test leaven's readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. If it floats, it's ready to use. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented.

Bread:

Mix water, yeast, sourdough and whole wheat flour in a stand mixer. Add all-purpose flour and salt, and knead the dough for 10-12 minutes, to build up the gluten in the dough.

Grease a dough-rising bucket  with a thin coat of olive oil. Let the dough rise in the prepared bucket, lid on, for about 90 minutes at room temperature. Place the dough overnight in the refrigerator.

Next take out the dough, and pour the dough on a non-floured kitchen table, divide the dough in 2 and shape them into rounds.

Line 2 baskets with clean kitchen towels, generously dusted with flour. Transfer each round to a basket, smooth side down and let to rest, covered, at room temperature, about 1 hour before baking. Meanwhile preheat oven with the dutch oven to 500℉ (260℃).

Gently flip one bread into heated dutch/french oven. Score top twice using a razor blade matfer lame. Cover with lid. Return to oven, and reduce oven temperature to 450℉(235℃). Bake for 20 minutes.

Remove lid and continue to bake until crust is deep golden brown, 20 to 25 minutes more.

Transfer loaf to a wire rack, and let it cool completely.

To bake the second loaf, raise oven temperature to 500℉ (260℃), wipe out dutch/french oven with a dry kitchen towel, and reheat with lid for 10 minutes. Repeat the bake.

Enjoy!

Tomato Risotto

Tomato Risotto

Risotto has been a thing I have been reluctant to cook. I have always been convinced that it was a difficult dish to master. But after I have been cooking risotto a few times, I can't see what I was afraid of.  Somehow I might have been cooking risotto for many years. Well, not risotto, risotto. But the classic Danish dish Risengrød, is arborio rice cooked in milk, a sweet milky risotto sprinkled with cinnamon. And I have had Risengrød numerous times through my childhood.

This risotto embodies some of my favorite ingredients, tomatoes, wine, parmesan and basil, And of cause is was delisious. 

Inspired by Martha Shulmans Tomato Basil Risotto.

Serves 2-3 (4-6 as an appetizer)

Ingredients:

• 700 ml chicken stock, or vegetable stock
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 225 g tomato, grated (2 large tomatoes)
• 2 sprigs thyme, leaves only
• 130 g arborio rice
• 100 ml white wine (I used a Pinot Grigio)
• 2 tomatoes, without seeds, and diced
• ¾ dl (about ¼ cup) fresh grated parmesan
• 5 basil leaves, thinly sliced

Directions:

Grate the parmesan, set aside

Grate the tomatoes. Cut the tomato in half at the equator. Grate on the coarse side of a box grater, with the cut side of the tomato up against the grater. Watch your hands. Set aside.

Slice the basil, set aside. 

Dice onion, and mince the garlic.

Heat the stock, and keep it warm.

Heat olive oil in a wide sauté pan, sauté the onions until translucent. Add rice and garlic, cook while stirring, until all the rice are coated and they start to crackle. Add grated tomato and thyme, and cook until the rice has absorbed most of the tomato liquid. 

Pour in the wine, and let it simmer until the wine is absorbed. 

Start adding a small ladleful of hot stock at a time, letting the rice absorb the liquid before adding more. You want the risotto to cook for a low simmer, stirring constantly. Cook the risotto for about 25 minutes, until the rice are al dente, and they have a little bite, without being crunchy.

Add the diced tomatoes, basil and parmesan, making the risotto nice and creamy. Season the risotto with salt, to taste. Serve Immediately.

Enjoy!