Æbleskiver ♥ How to Make Danish Aebleskiver with Apple Filling

Did you know there are different types of Æbleskiver batter?  There are a variety of aebleskive recipes. Some aebleskive recipes require buttermilk or milk or yeast. Here is our 3rd version using milk and baking powder.



First step is to make the Apple Filling.  The second step is to make the batter.  Finally. we are ready to make the Æbleskiver!

Apple Filling Ingredients:

  • 2-3 tart apples, peeled, cored and diced (according to size)
  • approx. 1/4 cup butter
  • 2-3 tblsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
Kitchen Tools:
  • large heavy saucepan
  • apple peeler
  • cutting knife
  • cutting board
  • measuring cup
  • measuring spoon
  • mixing spoon

Instruction:

Cook the apples in the melted butter with the spices and sugar over medium heat until the apples are tender (approx. 10 min).

Remove from the heat and use as filling for for the aebleskiver.
 
Aebleskive Ingredient:

  • 1 cup all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 tsp cardamom
  • 2 large eggs
  • 1 cup whole milk
  • 2 tblsp melted butter

What to Serve with Æbleskiver

  • powder sugar for dusting
  • sugar or jam

Kitchen Utensils:

  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin

Instruction:

Whisk the flour, sugar, baking powder and salt together in a bowl. Mix egg yolks with the milk and the melted butter. Add the yolk mixture to the flour mixture and stir till well blended.

In a separate bowl beat the egg whites till stiff, but not dry. With a spatula fold approx. 1/3 of the egg whites into the batter and finally fold in the rest of the egg whites until no white streaks remain. Now we area ready to bake the aebleskiver right away in the aebleskive pan.

Add butter to the aebleskive pan and heat up the pan. When butter bubbles add 1 tblsp batter in the pan and add 1 tsp apple filling into the center. Finally add a little batter on top of the filling.

Cook until the aebleskiver are browned on each side (approx. 3 min each side). Turn with a knitting pin or a wooden skewer.

Dust with confectioners’ sugar before serving.

Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

We hope you enjoy our Danish aebleskive recipe for your Jul celebrations, afternoon snacks or whenever you feel like having one! 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Æbleskiver med gær – Aebleskiver with Yeast

There many recipes. The last time we made Aebleskiver it was with buttermilk. The recipe below is with yeast (gær)

Ingredients: 

  • 1 tsp yeast
  • 1 cup 3/4 cup of milk, heated
  • pinch of salt
  • 1 tsp. sugar
  • zest of ½ lemon unsprayed or 2 tsp. lemon juice (10 ml)
  • 2 1/2 cup plain flour 
  • 2 eggs
  • butter/margarine for the pan
  • ¼ tsp. ground cardamom

What to Serve with Æbleskiver

  • powder sugar
  • sugar or jam

Kitchen Utensils

  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin

 Trivia: Did you know that æbleskive is singular and æbleskiver is plural?

Instruction:

  1. Heat the milk to approx. 100 – 110 degrees F. Stir the yeast into the milk and add the salt, sugar, grated lemon peel and cardamom. Mix well with a wooden spoon. Stir in the flour and add the egg yolks one at a time. Cover with a towel and let the dough rest (raise) approx. for a ½ hour.
  2. In another bowl, using an electric mixer beat the egg whites on high speed until stiff.  This will take about 2-3 minutes. 
  3. Using a rubber spatula, gently fold fold the egg whites into the batter. Be sure to rotate the bowl a quarter at a time. Repeat adding and folding the egg whites until the egg whites have been incorporated. 
  4. Heat the æbleskive pan over low to medium heat.  Add about 1/4 teaspoon of butter or margarine into each hole of the cast iron pan.  
  5. When the butter starts to bubble, add a spoonful of the dough into each hole.  Fill the holes approx three-quarter up with dough. 
  6. When the æbleskiver begin to stiffen, use either a wooden skewer or knitting pin to push 1/4 of the æbleskiver up to begin to brown the top.  
  7. As soon as they get bubbly around the edge, turn them quickly over with a knitting needle.  (In Denmark, the Danish cooks traditionally use a knitting needle.)
  8. Continue cooking and turn the ball to keep it from burning, and it creates the characteristic spherical shape of an æbleskive.   
  9. It is important that the æbleskiver bake at moderate heat. Turn the æbleskiver several times and cook until golden brown all over.
  10. Remove all of the æbleskiver from the pan and generously sprinkle them with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
  11. Remove to a serving plate and serve immediately.  Optionally, sprinkle confectionery sugar over the æbleskiver.

 Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

 Trivia: Did you know that the Danish meaning of æbleskiver is apple slices?

We hope you enjoyed our recipe video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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Wild Blueberry Smoothie Using Icelandic Yogurt

 Ingredients

  • 1 cup of milk
  • 1 cup of fresh or frozen wild blueberries
  • 1 container of a small Icelandic blueberry yogurt
  • ice cubes(optional)
  • mint leaves  (optional garnish)
  • whipped cream (optional) 
  • 1 teaspoon of blueberry preserves (optional)

Kitchen Utensils

  • measuring cup
  • teaspoon
  • blender  
  • bowl
  • 2 -3 drinking glasses

1, Place all ingredients in a blender and blend until smooth. 
2. If the blender has room, add some ice. Blend it all
2. Pour into 2 to 3 drinking glasses, add some whipped cream and garnish with mint leaves.


We hope you enjoyed our  Wild Blueberry Smoothie Using Icelandic Yogurt video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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Strawberry Rhubarb Almond Crisp Dessert Recipe

 

Strawberry rhubarb almond crisp is wonderful summer dessert.  This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make. 

The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started. 



Ingredients


Topping 
  • 1 cup old fashioned oats (not instant)
  • 1/2 cup brown sugar 
  • 1/2 cup all purpose flour 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt 
  • 1 cup almond paste 
  • 1 stick (8 tablespoons) softened butter 
Filling 
  • 4 cups of fresh or frozen, sliced 
  • 4 cups of fresh or frozen rhubarb, 1/4″ diced
  • 1 cup sugar 
  • 1/3 cup all purpose flour 
  • 1/4 teaspoon salt 
  • 1 teaspoon lemon zest 
  • 3/4 teaspoon ground ginger
Kitchen Utensils

  • measuring cup
  • measuring spoon
  • large mixing bowl
  • wooden spoon 
  • 9″ x 13″ baking dish or similar size, slightly greased
  • grater 
  • pastry blender or food processor

Directions

  1. Preheat oven to 400 degrees. Set rack in the center of the oven.

For Topping: 

  1. Using a grater, grate almond paste into a large mixing bowl.
  2. Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon. 
  3. Add soften sliced butter into the bowl.
  4. Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.

For Filling: 

 

  1. Clean both the strawberries and rhubarb.
  2. Dice both strawberries and rhubarb and remove the ends.  It does not have to be perfectly sliced since we will be baking it shortly.  (You could substitute the strawberries with apple instead which is soooo good.) 
  3. In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices

    Assembling the ingredients

    1. Pour and spread the strawberry rhubarb mixture into baking dish. 
    2. Spread crisp topping over entire surface.
    3. Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make. 
    4. Loosely cover top with foil if browning too quickly. 

    Delicious served warm or cold.  But let it cool for at least 10 minutes if you want to eat it shortly after baking.  Otherwise, if you try to eat it earlier, you might burn your mouth. 

    When ready, if you scoop out from the pan, you can see the lovely thick juices.  You might still seem some steam.

    Perfect to be served with either whipped cream, yogurt or ice cream.  If you take a bite, it is a perfect combination of the strawberries and rhubarb and sugar with the sweet and tartness. plus the crunchy almond topping. 

    Did you know that a crisp has oatmeal to the topping and a crumble does not have oatmeal to the topping. 

    Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
    *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


    Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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    How to Make Beetroot Soup – Finnish Recipe – Punajuurikeitto – Borscht

    This is our Finnish version of a Red Beetroot Soup! Healthy & Good! What to eat with Red Beetroot Soup? Traditionally, we serve beetroot soup with sour cream on top with a slice of rye bread.
    See our YouTube video 
    to see how Karen Grete prepares the Beetroot Soup
    Ingredients 
    • 3 medium apple size beetroots
    • 2 large size potatoes
    • 1 finely chopped Onion
    • 1 celery stalk
    • 1 carrot
    • 1/2 a white cabbage
    • 1 parsnips
    • 1 leek 
    • Salt and pepper powder to taste
    • 2 can of beef broth
    • olive oil
    • 2 cloves
    • 1 bay leaf
    • parsley
    • dill
    • a dash of dry margarine
    • 2 tablespoons of tomato paste
    • garlic cloves finely chopped
    • 1 teaspoon of sugar
    • 2 tablespoons of red wine vinegar 
    • 1 tablespoon of sour cream
    Instructions:

    1. Wash, peel and chop potato, beetroots. parsnip, onions, carrots, celery stalk, white cabbage and leek
    2. Heat oil in a large pot over medium high heat
    3. Add and saute the chopped onions, potatoes, beetroots. parsnip, carrots, celery stalk, white cabbage and leek. 
    4. Add chopped parsley, dill, bay leaves and cloves. and a dash of dry margarine. Stir the mixture
    5. Add 2 cans of beef broth. Fill up the 2 cans of beef broth with water and pour it into the pot. Keep stirring
    6. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 45 hour or until vegetable is tender. 
    7. Add 2 large tablespoons of tomato paste, garlic, teaspoon of sugar, salt and pepper. Keep stirring
    8. Then add 2 tablespoons of red wine vinegar
    9. Season with salt and pepper to taste. Ladle soup into bowls. 

    10. Top with sour cream. Sprinkle with chives. 
    11. Serve with a rye bread on the side

    12. Check out our easy rye bread video too!
    Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
    *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


    Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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    Citronfromage Dessert Opskrift – A Classic Danish Lemon Mousse Dessert Recipe

      This refreshing & delicious dessert is served cool. This homemade dessert is great to serve to your friends and family anytime of the year! 

       Ingredients

      • 4 separate pasteurized whole eggs
      • 1/3 cup of sugar
      • 1 cup of whipping cream (including some for garnish)
      • 1 1/2 lemons for freshly squeezed lemon juice 
      • 1 teaspoon finely grated lemon zest (unsprayed)
      • 2 tablespoons of unflavored gelatine
      • 1/2 a cup of cold water
      • 1/4 a cup of hot water

      Kitchen Utensils

      • electric mixer
      • wooden spoon
      • measuring cup
      • measuring spoons
      • 4 medium size bowls
      • 1 large bowl

       
      Click on the YouTube video to see Karen Grete 
      preparing this refreshing delicious dessert!

      1. Sprinkle the 2 tablespoon of gelatin over 1/2 cup cold water in a medium bowl. Stirring constantly. 
      2. Add the freshly grated lemon zest into the gelatin mixture which is about 1 teaspoon.
      3. Next pour hot water into the gelatin mixture. Stir constantly to make sure the gelatine dissolves. Then, let stand the gelatin mixture cool for at least 10 minutes
      4. Next whip the 4 egg whites in a medium size bowl until stiff with an electric mixer
      5. Then whip the heavy cream in medium bowl. 
      6. Now we are ready to whip the 4 egg yolks with a 1/3 cup of sugar in a medium bowl.  Whipping constantly until light and evenly fluffy. It is ready when the egg yolk mixture is light in color.
      7. Combine in a large bowl the egg yolk mixture, the gelatine mixture and the juice from 1 1/2 lemons. 
      8. Fold in the egg white mixture into the egg yolk mixture one forth at a time
      9. Fold the whipped cream into the egg mixture. Stir gently until it starts to thicken. You might want to save some of the whipped cream for garnish. 
      10. Once both the egg whites and the whipped cream are folded in then place the bowl of citronfromage into the refrigerator. Chill for several hours or until firm and ready to serve.

      11. This dessert can be served either in a large bowl or in individual serving glasses. 

      12. You can decorate with either fruit, a slice of lemon peel, a chocolate cookie and/or whipped cream too.



      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

       

        Please follow and like us: