Nearly a year ago I made my first aebleskiver, thanks to the good folks at Aunt Else’s who introduced me to this fabulous culinary orb at the Mill City Farmer’s Market. They gave me a pan and a package of their mix and off I went. Now I make them with my sons on a regular basis. The boys love the process of cooking them almost as much as eating them. We’ve tried stuffing just about everything but the kitchen sink in the centers. Sometimes sweet, sometimes savory. Seriously, if you cook anything in the shape of a sphere my kids will eat anything at all. Although I don’t always stick to the Aunt Else’s mix, I have to say it is better than any of the batters I’ve come up with so far. It is made with local, organic, whole grain ingredients so I can’t feel too guilty about using it on occasion. I’m still looking for the perfect recipe.
Last night was the threat of our first frost, which means winter is on its way and my garden is seeing its final days. Stefan came over to do a big harvest, which was bittersweet. I got such a gorgeous bounty, but it was one of the last. I will miss picking fresh veggies from my backyard farm. I dread going to the grocery store to buy things that I have picked for myself all summer. One of the plants in grave danger of being destroyed by the cold was the basil. I have LOTS of basil and in one cold snap it could all die. That was the inspiration for my pesto and mozzarella stuffed aebleskivers. Not exactly traditional, but a match made in heaven!
Pesto from one of my most used cookbooks How to Eat Supper:
1 large garlic clove
1/8 teaspoon salt
2/3 tight-packed cup fresh young basil leaves
2 heaping tablespoons pine nuts
1/4 cup grated Fiore Sardo sheep cheese or American Stella Fontinella: or 3 tablespoons fresh grated Locatelli Romano
1/2 cup fresh grated Parmigiano-Reggiano cheese
4 tablespoons extra-virgin olive oil
1 cup Fresh Mozzerella, cut into 1/4-inch cubes
Pasta sauce for dipping (optional) – although the Country-Style Ragu from The Splendid Table will change your life.
Aebleskiver recipe: Aunt Else’s Mix or this one that I found on the LA Times Website (not whole grain)
To make the pesto:
In a mortar & pestle
Heat your seasoned pan over medium heat. Add 1/2 teaspoon of vegetable oil.
Fill the wells about 3/4 full, not too much or they will overflow when you add the filling.
Let them cook for about 2 minutes and then give them a turn, about 1/3 of the way around.
Quickly toss together the chunks of cheese with about 2 tablespoons of the pesto. Put in about a 1/2 teaspoon of the filling. make sure that the filling is poked down into the batter so that the cheese doesn’t end up sticking to the pan.
Complete the turns. To do this without burning your fingers or poking too many holes in the aebleskivers I use a pair of tongs to help. I discovered this because my young sons like to flip them all by themselves and I was afraid they’d burn their fingers. It works like a charm.
I served these with a salad from the tomatoes and basil in my garden, along with the fresh mozzarella.
We split the aebleskivers open and filled it with the Country-Style Ragu.
I think I would love to go the apple and cheese route on these. Maybe brie? Yum!
I would have to start with my mom’s apple aebleskiver recipe. They were such a treat when I was young. I would introduce my kids and husband to those first and then start experimenting!
Since fall is finally here I’m thinking something like apples and cheddar or maybe some roasted pumkin w/ some spiced walnuts or pecans!
Aebleskivers! What a fun word, I don’t know how to pronounce it but I’d love to try them! All of them..Yumm.
I think a french onion soup-like flavor would be fabulous, caramelized onion and cheese.
I have never made aebleskivers but after reading the article I would love to try them.. I think my 3 boys would love them… I would hunt down recipes and try a lot with yummy veggies in them maybe do some sweeter ones for a desert type.
Pick me. I am counting the days for your next book. Already preordered at amazon. As always I love your recipes.
Wow- What a nice giveaway! I have never made aebleskivers, but I have seen the pans around and have wanted one for a while. I do think that I would start with something savory- a vegetable and cheese mix of some sort. I really like the idea of hiding vegetables in there to trick my daughter into eating it. 🙂 I also like the idea of some fancy cheese and fruit combo.
OMG! Those look amazing! I have no idea how to pronounce it, nor have I ever seen one before, however I have a 3 year old that ONLY eats things in a round or chicken nugget shaped form, so this would help him branch a bit! I’m going to read up on it now! I feel like I’ve missed out on something somewhere!
I’d fill it with broccoli, cheese and panchetta for savory and chocolate chips and finely diced mint for desert (my son’s favorite thing on this planet is chocolate!). Thanks for the post!
I’ve never made aebleskivers before! Your savory, pesto-filled ones look great, but I think for my first time out, I’d have to go with a sweet jam-filled version.
Definitely sweet ones… I have some homemade peach jam that might be delicious, maybe with a fresh raspberry in there too? Or else, something chocolatey. Can’t go wrong with chocolate. Mmmmm.
oooh…peach/rasberry ones or guava, my son want chocolate with caramel, or chocolate chip. How about peanut butter/banana…what a classic.
My family has a cabin in Colorado (we live in California) and since I was an infant we have been going there every summer. In the cabin on the wall in the kitchen is an aebleskiver pan. I remember always asking my mom about it but I don’t recall ever making them. I can’t wait to try.
possible flavors:
goat cheese, honey & fig
Apple/ brie
brie/ancho chili jam
Grilled onions, Parmesan, bacon
Yum!!
I would eat the aebleskivers with lingonberry preserves…yum!
I would start with savory, with some toasted pine nuts and sundried tomatoes and parmesan.
I’d try diced apple, McIntosh (I like the give they have in cooking), with a sharp cheddar, mozzarella & asiago blend. I adore the stronger cheeses, especially asiago. I try to tuck it in wherever I can! =)
Anything chocolate is the way to go for me!
I would absolutely go for creme patissier in the center. Lightened with a little whipped cream. Perfect.
Your harvest sounds wonderful! We’ve a small garden in a corner, but have been loving the farmers market, especially this time of year!
Growing up my dad made the aebleskivers in our house, they were a little lemony. I haven’t gotten the recipe from him yet, but those are the ones I’d make. 🙂
I will try a goat cheese – fresh fig – walnut mix. These tastes mix well especially with a drizzle of balsamic vinegar and honey.
Just found your blog from MyTartelette…I love it! I can’t wait to read more! 🙂
I’m ashamed to say I’ve never heard of an aebleskiver, but would love to try my hand at a pumpkin cream cheese filled version. Perfect for this time I year I would think!
Hello!
I have never made Aebleskivers, they look fabulous though and I would love to try them. I think I would like to make one with some type of cheese blintz filling, and another with a broccoli cheese filling. Pick me! 😀
Sausage and onion?
Or chicken pieces with brie and apple butter?
Gotta go with lemon and mascarpone for sweet.
I would fill it with a bit of pintos negros and chipotle peppers. Perhaps add a touch of queso fresco too. Mm!
I’m not sure if this is possible,but I think I’d like to make one that resembled a Monte Cristo sandwich.