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Product details
File Size: 7972 KB
Print Length: 112 pages
Publisher: Weldon Owen (June 19, 2014)
Publication Date: March 17, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00UU1J974
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Amazon Best Sellers Rank:
#170,350 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
After reviewing this book I was a bit disappointed. I have been making Ebelskivers for many decades and I was hoping this book would teach me something new. I found this book to be thin and focused on some alterations of recipes but no real fundamental information. First, only one style of batter is offered with a few flavor modifications. Not mentioned is varying the leavening, such as using yeast. Second, no discourse of fat. Is it better to fry the Ebelskiver in butter, margarine or cooking oil? The results can vary and although each can produce a good product, one will leave the Ebelskiver crispy. Third, the authors offer slim help with turning technique which is the most difficult part of making this dish. If done properly, the Ebelskiver will be hollow in the middle: THE HOLY GRAIL of Ebelskiver. This objective is not to be found anywhere within this book. The turning tool suggested is fine but no other options are presented. Many long time cooks use crochet hooks for turning. I am afraid that a neophyte using the instruction of this book will not achieve the greatness that this dish can be and further study will be necessary from other sources.
This is a great little book with lots of ideas. The variety of ideas was one of the reasons I wanted to have the book, but the main reason I wanted it was for a CHOCOLATE batter recipe.Well they have a picture of chocolate ones and they refer you to the chocolate one, but there is no chocolate batter recipe anywhere in the book. You are told to use the vanilla batter for the chocolate ones. Anyway I still like the book and just figured out a work around for the problem.If you want a chocolate batter, make the vanilla batter and add the following additional ingredients: 3 Tablespoons of cocoa powder to the flour, salt, baking soda, sugar mixture. Increase the Sugar to 3 Tablespoons Increase the butter to 4 TablespoonsIf you are allergic to dairy like I am, substitute coconut milk for the milk.Coconut oil for the butter that goes in the batter.Olive oil to cook.My kids love the chocolate ones with rolo candies melted in the middle.By the way, if you are going to make these, you owe it to yourself to buy the Lodge Cast Iron Aebleskiver pan. Lodge is the best and they are made in America. Heat the pan in your oven on 350 before putting on the stove top. Your pan will be heated through and you will get cooking much quicker.
Within 2 days of receiving this book I made 3 batches of Ebelskivers.I had never heard of them before stumbling on them on Amazon.Some reveiwers say they use pancake mix to make theirs but I can't imagine replacing the light, airy batter with a heavier mix. The book gives several receipes for the pastry mix.I tend to believe if you prefrer a buttermilk batter you could substitute the milk with it to acheive the same finished result and taste.The Ebelskiver are to die for and the batter is so simple to make at home. I understand why someone called them "Evil Skeevers"!I made the basic batter twice and already tried experimenting by adding ice cream fudge topping as the filler on the second batch. It worked out great.The third batch I made the almond cherry ones. Great too.They are so simple to make and are unbelievably delicious.What surprised me is the versatitly of them. In the cookbook are cheese stuffed served with marinara sauce, crab stuffed, etc. If you like to be a creative cook like I do, the possibilities are endlessThere is not one person that I have talked to that have ever heard of them. Obvisously, they are not sold in the stores around Western New York.I am planning on opening a bed and breakfast next year and these will definitely be on the menu.Along with the cookbook I also purchased Nordic Ware Danish Ebleskiver Pan.Great pan to make great Ebelskivers!!Get them both and let your imagination and creativity take you away to tastefully wonderful possibilites.
I was taught that the Danish Abelskiver was nothing special and should be turned with a knitting needle. I had no idea there were so many differet ways to change it up, and I'm delighted to have found this book that shows me how to make something more than a pancake ball. I found some of the recipes a bit tricky, but that's half the fun, especially eating up the mistakes. I would recommend this book to anyone on a journey to update a Danish classic.
I have now purchased three copies of this collection of diverse recipes for that Danish Family treat, æbleskivers. One copy for me, one for my daughter, and one for my niece who lives on the "right" coast. I live on the "left" coast.The book contains over forty recipes for these round pancakes whose traditional preparation is as simple as unfilled buttermilk pancake batter, maybe dipped in preserves and dusted with powdered sugar. This book includes recipes that are a variations on pancake batter, for example a light cornbread. There are ten or more recipes each for æbleskivers served for appetizers, snacks or side dishes, breakfast or brunch, or for dessert.I follow the instruction in this book to separate the egg whites and yolks. I mix the whipped egg whites into the batter at the very end to achieve a very light airy texture.Not a criticism, since there is not a perfect right way to make these round treats.......I enrolled in a class at the local Nordic Heritage Museum and we learned to turn the cooking batter in the wells of the specialty pan in such a way as we did not get that hemispheric line dividing the pancakes that show in the cover photo of this cookbook.These treats are meant to be served hot and eaten immediately. The whole "thing" about these airy ephemeral mouth watering tasty snacks - and guests and family crowding around you at the stove crying out for "....more, more"!
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