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!

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!

Black Currant Sorbet

Black Currant Sorbet

I love black currant, the intense taste. My parents had a big black currant bush, and my mom always made black currant jam or added the berries to the traditional Danish dessert rødgrød.

This sorbet has a very bold flavor, if eaten by it self you just need a small scoop, it's that intense.

I love to pair intense sorbets with an equal intense chocolate cake. 

Serves 6-8.

Ingredients:

• 450 ml black currant puree 
• 200 ml water
• 200 g sugar
• 1 lime, the juice from

Directions:

Bring water and sugar to a boil stirring until sugar is dissolved. Remove from heat and let cool completely.

Mix puree, lime juice and sugar-water, and freeze it in your ice cream maker according to the manufacturer's instructions. Let the sorbet freeze for a few hours before serving, if you can wait that long. 

Enjoy!

The Chocolate Cake

The Chocolate Cake with black currant sorbet.

It's no secret that I'm married to a chocaholic. He will eat and love anything chocolate, and he will be very disappointed if you talk about chocolate notes in a whiskey, but all he feels is the burning alcohol.

Normally I'm not into cakes and desserts that are overly chocolaty, but this cake, has the right amount of chocolate to my taste. The texture is dense, with a slightly crispy crust. The small amount of flour makes it a little truffle like. The chocolate cake is perfect dessert cake, served with fresh fruit or fruit sorbets.

Serves 8-10.

Ingredients:

• 175 g dark chocolate, I used Valrhona
• 175 g butter, salted
• 175 g sugar
• ½ teaspoon vanilla paste
• ½ teaspoon strong coffee
• 4 eggs
• 1½ tablespoons all-purpose flour

Directions:

Preheat the oven to 355℉ (180℃). Grease a (8-inch by 8 inch / 20 cm x 20 cm) baking pan, and place a piece of parchment paper in the bottom, set aside. 

Melt butter and chocolate over low low heat (or in the microwave oven), until just melted. Stir in sugar, vanilla and coffee.  

Separate the egg yolks from the whites. Whip the whites until stiff peaks, set aside.

Mix the yolks with the flour, and mix it in the chocolate mixture.

Gently fold the egg whites in the chocolate mixture. Pour the batter into the prepared pan, and bake it for about 45 minutes. 

Let the cake cool completely before removing it from the pan. The cake will deflate somewhat.

Serve the cake with sorbet or fresh fruit.

Enjoy!

Baileys French Toast

Bailey's French Toas 

Normally I like savory food  for breakfast, but sometimes I just have to have pancakes or french toast. 

We all know that Facebook is filled with videos with recipes, and this Baileys french toast is adapted from one of those videos, made by Taste. This was one recipe I had to try.
I tweaked the recipe a bit, and added the fresh berries. You need something healthy to at least try to balance the meal a bit.  

Serves 3-4. 

Ingredients:

Bailey's Whipped Cream:

• 100 ml heavy whipping cream
• 2 tablespoons Baileys 

French Toast:

• 100 ml heavy whipping cream
• 100 ml  Baileys 
• 3 eggs
• 1 teaspoon vanilla bean paste
• 1 teaspoon powdered sugar
• 1 pinch salt
• 4-6 slices brioche bread, sliced thick

Topping:

• raspberries
• grated chocolate

Directions:

Baileys Whipped Cream:

Whip the cream and Baileys in a bowl until medium stiff peaks, set aside

French Toast:

Mix eggs, cream, Baileys sugar, salt and vanilla in a shallow flat bowl.

Heat butter in a large skillet over medium heat. Give the brioche slices a quick dip in the in the egg-mixture. Fry the brioche until golden brown, then flip to cook the other side. Serve with Baileys whipped cream, fresh berries and a sprinkle of chocolate shavings.

Enjoy!