EASY STUFFED RICOTTA EBELSKIVERS
Found this recipe online when looking for alternative uses for the antique ebelskiver cast iron pan that I restored. Had to add my own stuffing ideas and save for future use!!
Provided by Raquel Grinnell
Categories Breakfast
Time 30m
Yield 21 ebelskivers, 21 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients (first five ingredients) in a large bowl. Combine all wet ingredients (next four ingredients - not the butter!) in a separate, smaller bowl, then mix wet into dry ingredients with a whisk. I find it best to make the batter the night before. Cover and refrigerate until using.
- I find it best of you put batter into a squeeze bottle for less mess. Heat pan over medium high heat and brush the wells generously with melted butter. When they begin to sizzle, fill each well 3/4 full of batter, starting with the middle, then going to the top and clockwise so that you can remember the order to flip them and they cook evenly.
- You can stuff these in all sorts of ways! Top the center of each well of batter with a dab of cream cheese, or a chunk of manchego cheese sprinkled with rosemary for savory ebelskivers. For sweet ebelskivers, try a slice of banana sprinkled with brown sugar, or 3-4 chocolate chips. Once they are stuffed, then cover stuffing with batter, taking care not to over-fill the well.
- Cook for 2-4 minutes, or until the bottoms of the ebelskiver are browned. Use two long wooden skewers or chopsticks to carefully flip them over. Cook for another 2-3 minutes until they are evenly browned.
- The ebleskivers are done when they are golden all over and a toothpick inserted into the center comes out with only a few crumbs attached. Remove the puffs from the pan, wipe the wells with paper towel to remove crumbs, brush the wells with more butter and repeat with the remaining batter. This recipe should make about 3 pans of ebleskivers.
- Eat the sweet ebleskivers warm either sprinkled with confectioner's sugar or drizzled with chocolate sauce; the manchego/rosemary ones drizzled with honey, and you can go any direction with the cream cheese - get crazy and drizzle with warm jam! If you are making lots, you can keep the ebleskivers warm by placing them an oven preheated to 200°F and covered loosely with foil.
Nutrition Facts : Calories 170.3, Fat 11.2, SaturatedFat 6.8, Cholesterol 48.5, Sodium 158.1, Carbohydrate 13.7, Fiber 0.6, Sugar 4.9, Protein 4.4
BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g
BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)
**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.
Provided by Brenda.
Categories Breakfast
Time 30m
Yield 30 ebelskiver
Number Of Ingredients 13
Steps:
- In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
- In another bowl, lightly whisk the egg yolks.
- Whisk in the buttermilk and ricotta.
- Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
- In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Put 1/2 teaspoons butter in each well of a ebelskiver pan.
- Place over medium heat and heat until the butter begins to bubble.
- Pour 1 Tbs. batter into each well.
- Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
- Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
- Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
- Transfer to a plate.
- Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners' sugar and serve warm.
- For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
Nutrition Facts : Calories 74.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 25.3, Sodium 109.3, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 2.7
AEBLESKIVER
Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.
Provided by Lisa G.
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 7.7 g, Cholesterol 18.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 124.7 mg, Sugar 1.2 g
BLUEBERRY TOASTS WITH LEMON RICOTTA
Make and share this Blueberry Toasts With Lemon Ricotta recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
- Mix lemon juice and ricotta together in a bowl. Spread ricotta over each toast and top with blueberries, almonds and a sprinkle of lemon zest.
Nutrition Facts : Calories 180.8, Fat 9.9, SaturatedFat 3.7, Cholesterol 20.1, Sodium 88.5, Carbohydrate 16.8, Fiber 2.7, Sugar 5.8, Protein 8
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