Ebelskiver or Æbelskiver as we call it in Danish

Ebelskiver, or æbelskiver as we say in Danish, is a very popular eating around Christmas. In our family it is tradition to eat ebelskiver in the afternoon on the 4 Sundays before Christmas (advent). Usually my dad bake them in the morning so they are all fresh, mount and crisp at the same time.
However, this year is quite different… My dad is still baking ebelskiver every week in December, but I am not there to eat them any more 😦 As some you know, we moved from Denmark to Atlanta earlier this year to fulfill a dream of owning our own business and create a heritage for the next generation of Demant(s). We are still setting up the business and due to our visa status we cannot go home to spent Christmas with our family, but will have to wait until we are ready to apply for the visa that will make us permanent residence. Hopefully we will be ready very soon!

Well, to get back to the ebelskive part, I have bought my own pan now that I am too far away from my parents house. I bought the electric model from William Sonoma as my dad recommended and I am very satisfied with it. It heats equally in all 9 holes and you can adjust the temperature pretty easily.

The ebelskive is a very old tradition in Denmark. The original ebelskive was a slice of apple turned in a pancake batter and fried on a pan. This version is dated back to the stone age. Later on during the renaissance the ebelskive became round, but still contained a piece of apple in the middle. This didn’t changes until the middle ages where the apple piece was removed and the ebelskive as we know it today was born.

My recipe is only one of thousands recipes for ebelskiver. Honestly I think that each family makes them differently. I, for example, makes them different than my dad as he used baking soda and baking powder, while I do the opposite. Other people use milk instead of buttermilk and the Americanized version calls for yeast… So the only rule that applies when you are making ebelskiver is the somehow round shape 🙂


Ingredients (27-30 ebelskiver)
2 cups buttermilk
9 oz. flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
2 eggs
1 tbsp vanilla sugar (or seeds from 1/2 vanilla pod)
Butter for the pan

Mix buttermilk and eggs in a large mixing bowl and the remaining ingredients in another bowl. Shift the dry ingredients into the wet and whisk well to combine.Æbleskiver 1
Turn the ebelskive pan on full heat (medium/high if you use the old fashioned cast iron model) and place a small peace of butter in each hole. Add a 1/4 cup of the ebelskive batter to each hole and let bake until the batter is set in the bottom and the sides are firm and brown.
Use a fork or a stick to turn the ebelskiver. Turn each ebelskive 90 degrees and let sit for 45-60 seconds before turning them all the way around. This allows for the batter to set before turning them all around. This method will leave a small opening and a little hole in the middle of each ebelskive. I use it as a spoon to pick up the sugar and jam.
If you would rather like your ebelskiver to be perfect round, you can add a little bit of extra batter when you turn the ebelskive at 90 degrees.

Æbleskiver 2

Serve warm with powdered sugar and jam on a cold windy Sunday afternoon. Goes very well with a cup of hot chocolate with marshmallows 🙂Æbleskiver (10 of 10)

Bon Appétit Friends!

Ingredients (27-30 ebelskiver)
1/2 L buttermilk
250 g flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
2 eggs
1 tbsp vanilla sugar (or seeds from 1/2 vanilla pod)
Butter for the pan

Spicy Mayonnaise

Last week I gave you my version of an easy and creamy mayonnaise without any additives. This week I’ll show you how to spice up your mayonnaise in only a few minutes.
You can use any kind of chili for this recipe, but please do you self the favor only adding half the chili, then taste and then add more chili if necessary. You don’t want the chili to dominate the entire mayonnaise, but you still want it to have that spicy bite that makes it burn a little bit on the tongue.

Ingredients (1 cup)
1 cup mayonnaise
1 habanero chilies
1 garlic clove
1 tsp lemon zest
2 tbsp chives

Chop the chili, garlic clove and chives finely. Add half the chili and all the remaining ingredients to the mayonnaise and combine it thoroughly with a whisker or a spatula (I use the wicker on my KitchenAid stand mixer, as I make large portions, but a hand whisker or a spatula is just as good). Taste and add the remaining chili if you want it stronger. However, be aware that it takes a day or two to get to the full strength, so when you taste it at this point, you will not get the full power from the chili.

Spicy Mayonnaise 1

Transfer the mayonnaise to an air tight jar and refrigerate for up to 8 weeks. For the best result, keep refrigerated for 1-2 days before using it. If you don’t have 1-2 days to wait, you can of cause serve it immediately.
Fits perfectly as a condiment in sandwiches, for salty oven roasted potatoes, on top of a perfectly grilled lobster or as I like it best, on a peace of toasted French baguette with a slice of good salumi.Mayonnaise (12 of 12)

Bon Appétit Friends!

Ingredients (250 ml)

250 ml mayonnaise
1 habanero chilies
1 garlic clove, minced
1 tsp lemon zest
2 tbsp chives, chopped

Liquorice Marzipan – my Christmas addiction

Licorice or lakrids as we say in Danish is a favorite of mine when it comes to sweets as well as alternative food spices. I use it regularly when i make my own sweets and as regular candy, my mom sends me a package once in a while, so I can build a stock.
Since I moved to Atlanta in April I haven’t really had any time to play in kitchen, but now that Christmas is around the corner, I have taken a few days out of the calendar to prepare the usual christmas cookies and candy.

I use liquorice products from Johan Bülow, a Danish entrepreneur how with an amazing drive and high quality products, and if you spent $90 or more you get free shipment world wide. However, if you don’t feel like spending that much money for a product you don’t know you can buy some cheaper liquorice powder (can be found in some middle eastern stores or online) and make the liquorice syrup your self (melt some salty liquorice in a little bit of water and wupti, you have made your own syrup).

The marzipan for this recipe is totally similar to a regular marzipan, but with half of the syrup replaced with liquorice in stead of simple syrup. So give it a try, it’s different but so delicious perfect for several Christmas treats 🙂


Ingredients (7 oz.)

3.5 oz. almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple syrup:
9/10 cup sugar
1/3 cup corn syrup
4/10 cup water

Place all the ingredients for the simple syrup in a sauce pan and bring to a boil. Let boil for a few minutes until the sugar is dissolved and the syrup thickens a bit. It is important not to let the syrup reduce to much as it will give you trouble when you are about to make the marzipan. Transfer the hot syrup to a heat- and air tight jar. You will only need 1 tbsp. for this recipe, but you can store the syrup for next time or for other purposes.

Liquorice Marzipan 1Place the blanched almonds in a blender and blend until it turns into flour. For me it takes 45-60 seconds, but my blender is pretty tired these days. I recommend that you take a look at it after 30 seconds. You can always give it more, not less.
Transfer your almond flour to medium mixing bowl and use a finger to make a hole in the middle.
Pour simple syrup, liquorice syrup, almond extract and raw liquorice powder into the hole and use your finders to mix it all together. Keep mixing until it stops being sticky and turns into smooth and uniform mass. Before you know it, you have a perfect and really tasty liquorice marzipan. If you feel that the mixing process takes too long you can transfer the mixture to a blender/food processor and run it high speed for approximately 30 seconds. This solution is only recommended if you have a blender/food processor with a strong motor. Other wise you might end up ruining the machine.

Liquorice Marzipan 2

Wrap the marzipan in cling wrap and refrigerate for 24 hours before using it. This will allow the liquorice taste to be absorbed into the almond flour and create a beautiful sweet and salty flavor.

Liquorice Marzipan 3

Suggested use:
(1) Divide into 18 equally small pieces and roll them into ball. Cover with tempered white chocolate and drizzle with raw licorice powder and lemon zest,
(2) or these alternative liquorice wreaths from Sweet, Sour, Savory.

Liquorice Marzipan (18 of 19)

Bon Appétit friends!

Ingredients (200 g)
100 g almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple Syrup:
225 g sugar
75 g corn syrup
100 ml water