12 December 2013

24 Days of Danish Christmas : 12 : Æbleskiver / 'Apple Dumpling'

Perhaps, the most delicious treat of the season are these little yet wonderfully addicting little Danish-style popovers. Mind you these are nothing like what has been presented as Danish pancakes. Danes have their own pancake and these are nothing like those wonderful treats.

Once pans were difficult to find in the states...but, today they are more readily available to the American market. So, you should not find it hard to secure one and learn to make these as a special treat for your family on a Sunday morning...or any time during the holiday season.

A little simple trick to remember when making these is to never use the needle you are turning them over with to poke them in turning them over. This will deflate them just like a souffle. So, remember to simply flip them from around the sides and underneath...and you'll get wonderful results each time.

Most Danish restaurants and bars serve these with their version of homemade mulled wine 'gløgg'. But these taste equally good with a nice cup of hot chocolate. Just serve with a sprinkle of powdered sugar, and a little dab of your best berry marmalade - and maybe a little  organic maple syrup.

Here is to your adventures...with learning how to make Danish Æbleskiver...Uber-skubers!

Recently, the author Stig Lou Mortesen discussed the origin of Danish æbleskiver:
[courtesty of www.dr.dk]:

  • The first time the name 'æbleskiver' [æble-skiver] was mentioned in a Danish cookbook was from 1616. Here it was described how 'apple slices' were dipped in egg and flour batter and then fried in butter in a frying pan.
  • Though they have since evolved into the standard non-apple slice variety this original tradition of apple slices wrapped in dough and fried in the pan is still maintained in just a few places [like in southern Denmark on the eastern peninsular] of Als.

Also, though their name and recipe varies throughout Denmark they still are basically made only for Advent and Christmas luncheons.

Here are a few variations:
  • In Southern Jutland, they are made with seedless prunes
  • On the island of Mors, they are made with barley flour.
  • On the island of Fynen, they are called 'æbleskiver...med lov / with law'. They are made with wheat flour and eaten with sugar.
  • On the island of Falster, they are called 'æbleskiver...for Nonner / for nuns'. 
  • There is also another version on Falster and Lolland called 'svupsakker' that are split in half and eaten with brandy poured over them.
  • And then, there is the the island of Bornholm [located  ] where they are called 'Oppenholler' or 'Fettholskager' and served with fruit compute or jam.
Either way...just make and enjoy them!


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