Ebelskiver with Pear and Blue Cheese

Ebelskiver with Pear and Blue Cheese

Today is the first day in Advent, meaning the first of four Sundays before Christmas. In my house we start the christmas decorating on December 1st, or the 1st of Advent, which ever comes first. I might sneak in some christmas things earlier, but who is to judge me ;) On the 4 Sundays before christmas we gather with frinds and family to eat ebelskiver/æbleskiver and drink mulled wine/gløgg. This year I wanted to change it a bit with some savory ebelskiver filled with pear and blue cheese. And they are really good as a hors d’Oeuvre or snack with a glass of good red wine.

Makes about 15 ebelskiver.

Ingredients:

Ebleskiver:

• 125 g all-purpose flour
• 65 g butter (salted and melted)
• 190 ml milk (1,6 cups)
• ⅛ teaspoon salt
• 2 eggs
• 2 teaspoons baking powder

Filling:

• 1 pear
• blue cheese
• 5 pecans

Directions:

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. Set aside. Mix milk with flour and baking powder till there's no lumps. Add the melted butter, egg yolks and salt. Let the batter rest for about 5 minutes. Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter. Heat the ebelskive pan. Fill the holes about ¾. As soon as the batter starts to bubble around the edge, turn* the ebelskiver halfway. Place a pea-sized piece of cheese and a few dices of pear + a sprinkle of chopped pecans into the batter, so it disappears. Add a little bit more batter to the ebelskiver. Turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking for a few minutes, turning the ball to keep it from burning. * I use a knitting needle to turn the ebelskiver, but you can also use a fork. Serve the ebelskiver hot too warm with a drizzle of honey and a nice glass of wine.

Enjoy!

Crisp bread with beer

Crisp bread with beer

I have been making crisp breads (knækbrød) for a long time now, but I wanted to change the flavor profile by adding beer and rye. The beer gives the breads a bitter note, that really pairs well with blue cheese or a cold beer.

Ingredients: 

• 150 g all-purpose flour
• 50 dark rye flour
• ½  cup (1 dl) oil, (sunflower- or rapeseed)
• ¾ cup (2 dl) stout, I used Mikkeller chipotle porter
• 50 g oats
• 50 g pumpkin seeds
• 50 g flax seeds
• 50 g sunflower seeds
• 50 g sesame seeds
• 1 teaspoon baking powder
• 1,5 teaspoon salt + more for sprinkling

Directions:

Mix all the ingredients in a stand mixer until combined.  

Divide the dough in two. Roll the dough as thin as the pumpkin seeds allow, between to sheets of parchment paper. 

Carefully remove the top parchment paper and cut the dough in desired sizes with a knife, or use a cookie cutter to make different shapes. Slide the parchment paper with the dough unto a baking sheet. Sprinkle salt, puppy seeds or other seeds. You can brush the breads with a little bit of water before sprinkling.

Bake the breads for 20 - 25 minutes at 400°F.

When the crisp breads are done, remove from oven and let cool completely on a rack and store in an airtight container.

Granola a la Kona

Granola a la Kona

My vacation to Hawaii a couple of years ago, inspired me to make this granola. My husband had a granola with coconut, almonds and oats, served over yogurt in a papaya fruit, and it became one of his favourite breakfasts. So when we got home from vacation, I had to recreate the granola. I make the granola in a wok on the stove, but you can easily make it in the oven. 

Ingredients:

• 1 tablespoon coconut oil
• 1½ tablespoon honey
• ½ cup coconut flakes
• 1½ cup quick oats
• ½ cup slivered almonds
• 1 sprinkle cinnamon
• ½ teaspoon vanilla paste

Directions:

Heat the oil in the wok, and add the honey. Let the honey foam for a moment, and then add the rest of the ingredients. Keep stirring and cook until the granola turns golden brown. Pour the granola into a large pan or baking sheet and spread the granola out in an even layer, and let it cool. The granola crisp up while cooling. The more you stir during the cooling period, the more separated the granola gets.

If you want to cook the granola in the oven:

Preheat the oven to 350℉ (180℃).

Combine oats, almonds, coconut and cinnamon in a  large bowl, and set aside. 

Melt the oil and honey in a small saucepan, remove from heat, and  add the vanilla paste. Pour over the oat mixture and mix until the oats are thoroughly coated. Spread the mixture in a thin, even layer on a baking sheet lined with parchment paper. Bake the granola for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 

Remove from oven and place on a wire rack to cool. The granola crisp up while cooling. The more you stir during the cooling period, the more separated the granola gets.

Store the granola in a large, airtight container. It will keep for up to one month.

Serve the granola on yogurt with fresh fruit, or in a papaya. 

Enjoy.