Hello loyal readers, I do hope you are all well and adjusting to climate changes you are experiencing (spring-ish for us Northern Hemispherers, fall-ish for those down under!). Cottage season has begun for Canadians, starting with what we call the May 2-4 (two-four) weekend which happened to be last weekend, even though it wasn’t May 24rth! Therefore list season has begun. Since last Saturday, I have made no less than 5 lists believe it or not. Once it goes on the list, I can safely delete it from my memory, so don’t bother asking me about it, check the list! Why 5? We needed a menu plan for last weekend: List 1, then there is the shopping list for said menu plan, List 2. Then we get to the cottage and almost as soon as the front door is opened for the first time of the season, a third list has begun: List 3, things we need to bring/buy for the next time. And then there is the next time, List 4 is the new menu plan and then List 5 the new shopping list and of course, list 6 (to come) is the list of things we need to bring/buy for the next time around! Such fun.
You also may have realized that I failed to post on Thursday, and sadly for the time being I’ve decided to reduce my blog posts to once per week, I hope you don’t mind. It’s still a joy for me and I want to keep it that way; plus my marketing freelance gig writing for social media has upped the anti and I’ve been contracted until September, god forbid I run out of words. Good news is that it’s steady, bad news is that I’m using up my Data plan like it was going out of style. But I’m not complaining, I’m loving the projects and the people I’m working with so all is good in the new reality!
Now you have probably been wondering why there hasn’t been an Ebelskiver post in a while. I know, I asked myself the same question…and if you’re interested in the other posts, please click here, and here and here. Remember that I have my dear friend Barb (from Profiteroles and Ponytails — she’s on a bit of a break, so busy!) to thank for that gorgeous cast iron Ebelskiver pan, so I can’t let it go unused.
Bacon, Feta, Kale and Onion Ebelskivers with a Yogurt a Dill Sauce
Makes about 17 Ebelskivers (I used 5 Ebelskivers for breakfast and froze the remainder for another time — guess who had 3)
- 140 g onions
- 60 g bacon (should have been 80!)
- 60 g feta
- 100 g kale (or mixed spinach and kale)
- 1 tsp lemon zest
- 1 tbsp EVOO
- Heat the EVOO and cook the bacon until crispy. Set aside. If there is more than one teaspoon of bacon grease left in the pan, remove excess (or not, it’s your arteries!). Cook the onions until soft and translucent, add the greens and wilt. Set aside to cool completely. In the meantime make the batter.
Basic Ebelskiver Batter Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 2 large eggs, separated
- 1 cup milk
- 1 tbsp unsalted butter, melted and slightly cooled
- 1/2 tsp salt
- In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
- In a small bowl, lightly whisk the egg yolk until thick and pale, then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
- In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.
- Fold the cooled wilted greens, onions, bacon and crumbled feta and mix thoroughly.
Ebelskiver cooking directions:
- Preheat oven to 325°F.
- Spray the ebelskiver pan with a good squirt of non-stick spray and place over medium heat. Add about 1/4 cup batter to each round as soon as the pan is quite hot. Maintain the heat at medium, you don’t want to burn the ebelskiver edges before the insides get a chance to cook.
- Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Using a fork, gently push the ebelskiver until it entirely turns around in the pan and the uncooked portion is now facing the bottom.
- Transfer the finished spheres to a platter and finish baking in the oven while you repeat to finish the batter (about 15-20 minutes).
Yogurt Dill Sauce
Enough for two servings
- 1 cup non-fat yogurt, well stirred
- 1 tsp butter
- 1 tbsp flour
- 2 tbsp dill
- In a small sauce pan melt the butter and add the flour. Cook the flour but don’t brown it. Add the yogurt and stir.
- Remove from heat and stir in the dill.
- Serve warm over the Ebelskivers.