Aebleskivers

Puff Pancakes

4 Eggs, separated
1 3/4c Buttermilk
1/4 c Sugar
2 c All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 c Butter, melted
Oil or cooking spray for the pan
Filling of choice such as fruit preserves, fresh fruit or baked apples
Powdered Sugar for garnish
Freshly Whipped Cream (optional)

In a large bowl, beat egg yolks with buttermilk and sugar. In a separate bowl, sift flour, baking soda, baking powder and salt. Add the dry ingredients to the egg mixture. Stir in melted butter.

In a separate bowl, beat egg whites until very stiff but not dry and fold into batter. You can use a whisk to do the folding without over mixing.

Heat aebleskiver pan over medium-low heat (the same heat level you would make regular pancakes). Spoon a dab of butter into each pancake well if you have not used cooking spray. Experiment with this as some aebelskiver pans are non-stick and you will not need to use any oil. Fill cups 3/4 full with batter and allow to cook undisturbed for about 30 seconds.

Take two wooden skewers and peek at the underside of one pancake to see the level of brownness. When each is a golden brown, turn a quarter turn by using both skewers with both hands (do not us like chopsticks). Continue turning until you have a complete ball, usually 2-3 turns. Check for doneness by poking with skewer until it comes out dry. When done, remove from heat and place in a warmed oven until the batch is cooked and ready to serve.

For each subsequent batch, start with the middle well and work clockwise around the pan. That way, you can flip in the same order that you filled the pan and not have any one aebelskiver overcook.

To serve, place on plate and drizzle with jam and sprinkle with powdered sugar. You can also crack them open and fill with jam and sugar.

You can have a variety of jams set out on the table to experiment and see which you like best. We tried some Lingonberry Jam from Ikea with our last batch and it was a match made in Sweden!

Chocolate Souffle
Recipe from chef John Ash

4 large eggs
8oz. finely chopped, good quality bittersweet chocolate
(NOT dark chocolate, we prefer Valrhona or Green & Blacks. Use a milk or bittersweet 60% or less)
1Tb unsalted butter
1Tb flour
1/2c warmed milk
1tsp vanilla extract
2tsp finely grated orange zest
1/8tsp cream of tarter
1/4c sugar
Garnish such as powdered sugar or raspberry puree

Preheat oven to 375.

Lightly butter eight 1/2 cup souffle dishes or ramekins. Sprinkle with granulated sugar, rotating and shaking the dishes to coat every surface, then pour out the extra.

Separate the eggs, leaving the whites in a large bowl and the yolks in a small one. Lightly beat the yolks and set aside.

Melt the chocolate in a double boiler over barely simmering water, stirring occasionally, and set aside. In a saucepan, melt the butter, add the flour, and cook over medium heat for 2 to 3 minutes. Add the milk and whisk until the mixture is smooth, then bring to a boil. Reduce the heat and continue to cook for 3 to 4 minutes or until the sauce is very thick. Remove from heat and whisk a little of the warm base mixture into the egg yolks to temper them. Then whisk this mixture into the remaining base. Stir in the melted chocolate, vanilla, and zest, and set aside.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form (they should still be drooping over, not standing up stiffly, when you lift up the beaters.) Sprinkle in the 1/4 cup sugar gradually and continue to beat until the whites are stiff but not dry.

Stir a quarter of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites. Pour the mixture into the prepared souffle dishes and place on a baking sheet (I find it helpful to line the sheet with parchment paper or foil). Fill the dishes a little bit more than half way so you get the overflow of souffle for a more dramatic presentation.

Bake for 15-17 minutes or until a wooden skewer inserted into the center of the souffle comes out moist but not gooey. Souffles will puff and crack when done, so don't worry. One large souffle will take 35-40 minutes.

Remove from oven and garnish with the powdered sugar or fruit puree. I like mine with a scoop of homemade vanilla ice cream or better yet--lavender ice cream. Eat immediately.