Thursday, February 23, 2006

Danish Dumplings - Æbleskiver

Makes 24 to 28

* 1 cup sour cream
* 2/3 cup milk
* 3 egg yolks -- beaten
* 2 tablespoons melted butter
* 2 cups flour -- sifted
* 2 tablespoons sugar
* 1 teaspoon baking soda
* ½ teaspoon ground cardamom
* ¾ teaspoon salt
* 3 egg whites
* 1/8 pound butter
* Powdered sugar

Combine and mix well the sour cream, milk, egg yolks and melted butter.

Sift the dry ingredients together. Make a well in the center. Pour liquid mixture all at once into the well, stirring until thoroughly blended.

Beat the egg whites until rounded peaks are formed. Spread the batter over the beated egg whites and fold together gently.

Set the æbleskiver or muffin pan over low heat on top of the stove and test the pan by dropping a few drops of cold water into one of the wells. If the drops dance around in small beads, the pan is ready to use. Grease the little wells in the pan thoroughly with melted butter. Pour the batter into the wells, filling about ½ full.

With a fork, turn the æbleskiver frequently to brown evenly, but do not pierce. After they have browned, insert a toothpick in the center of one or two of the æbleskiver. If the toothpick comes out clean, they are ready. Sprinkle with powdered sugar immediately after removing from the wells.

Delicious accompanied by tart jam and a good cup of coffee.

NOTES : Æbleskiver are the famous Danish dessert dumplings that are a cross between a dumpling, a doughnut and a fritter. They should be cooked in special pans, but well-buttered popover or muffin tins will do.

1 comment:

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