Thursday, February 21, 2013

150 Best Ebelskiver Recipes


150 Best Ebelskiver Recipes
By Camilla Saulsbury
Paperback, 280 pages
Do you ebelskiver?

Ebelskivers are little puffed pancakes and the ebelskiver pan is generally heavy bottomed and has 7 or more little wells in it for making these delicious treats. Mine is cast-iron, but I have seen non-stick pans and electric ones as well.

Each finished little puff is a perfect 2-bite treat, but you are not limited to breakfast or dessert puffs - there are also savoury puff recipes just perfect for appetizers or as an accompaniment to a meal. 

With this comprehensive book, you will be able to make wonderful little puffs for any occasion - there is even a Global ebelskivers section that has flavours from around the world.

Contents include:
  • Introduction
  • Essential Equipment
  • Making Ebelskivers
  • Ebelskivers 101
  • Ebelskiver Tips

  • Lightly Sweet Puffs for Breakfast and Brunch
  • Sweet Treats 
  • Savory Puffs for Appetizers, Snacks, Breakfast and Lunch
  • Global Puffs

So bring out your ebelskiver pan and try some of these delicious sample recipes below. Don't have a pan? Visit your local kitchenwares store -or try Amazon. You'll be happy you started ebelskivering!

Mayan Chocolate Puffs, page 197, Global Puffs (Latin America)
Ready for a showstopper dessert? Look no further than these stylish puffs. Chocolate and spice may be a fashionable combination, but it is a trend backed up with centuries of Central American history.

Tip
An equal amount of regular semisweet chocolate chips may be used in place of the miniature chocolate chips. Coarsely chop the chips for more even distribution of the chocolate throughout the ebelskivers.

•    7-well ebelskiver pan

1 cup    all-purpose flour    250 mL
1⁄4 cup    unsweetened cocoa powder    60 mL
    (not Dutch process)
1 tsp    ground cinnamon    5 mL
1⁄2 tsp    baking powder    2 mL
1⁄4 tsp    baking soda    1 mL
1⁄4 tsp    salt    1 mL
1⁄8 tsp    cayenne pepper    0.5 mL
2 tbsp    packed light brown sugar    30 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    unsalted butter, melted    30 mL
1⁄2 tsp    almond extract    2 mL
3⁄4 cup    miniature semisweet chocolate chips    175 mL
    Vegetable oil

1.    In a large bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, salt and cayenne.
2.    In a medium bowl, whisk together brown sugar, egg yolks, milk, butter and almond extract until well blended.
3.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in chocolate chips.
4.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5.    Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 2 tbsp (30 mL) batter to each well. Cook for 2 to 4 minutes or until bottoms are crisp-firm to the touch. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until crisp-firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6.    Repeat with the remaining batter, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.

Makes about 28 puffs


Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.



Antipasto Puffs, page 186, Savory Puffs for Apps, Snacks, Breaky, Lunch
Salami, artichoke hearts, sun-dried tomatoes and cheese go well together on more than a platter. These puffs are staggeringly simple to make, belying their complex taste.

•    7-well ebelskiver pan

11⁄4 cups    all-purpose flour    300 mL
3⁄4 tsp    baking powder    3 mL
1⁄4 tsp    salt    1 mL
1⁄8 tsp    freshly cracked black pepper    0.5 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    extra virgin olive oil    30 mL
3⁄4 cup    chopped drained marinated    175 mL
    artichoke hearts
1⁄3 cup    packed fresh basil leaves, chopped    75 mL
1⁄4 cup    chopped drained oil-packed    60 mL
    sun-dried tomatoes
1⁄4 cup    chopped salami    60 mL
    Olive oil or vegetable oil
3 oz    fontina or Brie cheese, cut into    90 g
    1⁄2-inch (1 cm) cubes

1.    In a large bowl, whisk together flour, baking powder, salt and pepper.
2.    In a medium bowl, whisk together egg yolks, milk and oil until well blended.
3.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in artichoke hearts, basil, tomatoes and salami.
4.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5.    Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tbsp (15 mL) batter to each well. Place 1 cheese cube in the center of each well and top with 1 tbsp (15 mL) batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of cheese and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6.    Repeat with the remaining batter and cheese cubes, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.

Makes about 28 puffs

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Raspberry Blintz Ebelskivers, page 78, Light, Sweet for Breakfast & Brunch
Delivering all of the flavor of cheese blintzes, but with a fraction of the time and effort, these portable, popable ebelskivers are small bites of bliss.

Tips
For best results, do not use nonfat ricotta cheese. Softened cream cheese or mascarpone cheese may be used in place of the ricotta cheese in the filling.
These ebelskivers are delicious with any combination of berries. Blackberries with blackberry jam, blueberries with strawberry jam — it’s almost impossible to go wrong!

•    7-well ebelskiver pan

Filling

1⁄2 cup    ricotta cheese    125 mL
1 tbsp    granulated sugar    15 mL
1⁄4 tsp    vanilla extract, divided    1 mL

Ebelskivers
11⁄4 cups    all-purpose flour    300 mL
3⁄4 tsp    baking powder    3 mL
1⁄4 tsp    salt    1 mL
1 tbsp    granulated sugar    15 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    unsalted butter, melted    30 mL
1⁄2 tsp    vanilla extract, divided    2 mL
    Vegetable oil
    Confectioners’ (icing) sugar

Raspberry Sauce
1⁄2 cup    raspberry jam, at room temperature    125 mL
1 cup    fresh or thawed frozen raspberries    250 mL

1.    Filling: In a small bowl, stir together ricotta, sugar and vanilla until blended. Cover and refrigerate while preparing the batter.
2.    Ebelskivers: In a large bowl, whisk together flour, baking powder and salt.
3.    In a medium bowl, whisk together sugar, egg yolks, milk, butter and vanilla until well blended.
4.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
5.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.

Makes about 21 puffs

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.