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Posts Tagged ‘pancakes’

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.

Sunset2014_2779

Being the suck that I am, this was taken in the screened in porch because the bugs were BRUTAL. Believe it or not, even JT put on a bug shirt for the first time EVER.

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.

BaconEbelskivers_2664

I’m getting much better at making perfectly spherical Ebelskivers.

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)

Filling Ingredients:

  • 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

Filling Directions:

  1. 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

Directions:

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
  2. 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.
  3. 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.
  4. Fold the cooled wilted greens, onions, bacon and crumbled feta and mix thoroughly.

Ebelskiver cooking directions:

  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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

Ingredients:

  • 1 cup non-fat yogurt, well stirred
  • 1 tsp butter
  • 1 tbsp flour
  • 2 tbsp dill

Directions:

  1. 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.
  2. Remove from heat and stir in the dill.
  3. Serve warm over the Ebelskivers.
BaconEbelskivers_2667

I was surprised and thrilled that the feta stayed whole and did not melt into the batter, it was so tasty.

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We were at my brother’s family cottage for Canadian Thanksgiving and I usually look after one main meal, but this year we were not able to come up on Saturday for dinner, so I looked after breakfast on Sunday morning. But that’s not all I contribute, my brother’s family does the full-blown turkey dinner, so I like to bring ‘treats’ for the kids (and adults alike). This year’s treats included the Cheez-itz from my friend Ann (who no longer blogs), Hungarian Donkey Ear Cookies and a more recent addition Hungarian Cherry Squares. After having her first bite of the Cherry Squares, my 8-year old niece announced the following “Auntie Éva, from now on, these cherry squares need to be put on ‘the list’ of things you bake for Thanksgiving Weekend.” Now that made everything all worth-while!

I found this recipe on-line back in the city but I had forgotten to bookmark it and I couldn’t find it up north, so I had to improvise the final assembly. Fortunately, I brought the dry ingredients in a container and the wet in another. Experience counts for something and to be honest, these are THE BEST fluffy pancakes I have made in a very long time. And the recipe was plentiful, making 12 generously-sized pancakes. They are a bit more work than the average pancake, but well worth the effort. Hope you try them, this is my new go-to pancake recipe.

They are really fluffy and not stuffy

Super Fluffy Buttermilk Pancakes

Makes 12 pancakes about 13 cm wide and 2cm thick! (5″ wide, 3/4″ thick)

Original recipe can be found here.

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 2 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 nonstick cooking spray

Directions:

  1. In a large bowl or Tupperware container for travel, mix flour, baking powder, baking soda, sugar and salt. Set aside.
  2. On the day you wish to make the cakes of pan: separate egg yolks from egg whites and beat egg whites and cream of tartar on high speed until stiff peaks form but not dry.
  3. Beat the egg yolks until light yellow in colour and thick, add buttermilk, vanilla and melted butter and beat until smooth on a slow speed.
  4. Fold in flour mixture, but don’t over mix as we don’t want the glutens activated.
  5. Add 1/3 of the egg whites to the batter and mix together gently then fold in the remaining egg whites carefully, do not over mix!
  6. Spray your skillet with non-stick spray set to medium temperature (or 350°F).
  7. Drop about 1/3 cup of batter on pan for each pancake and spread out to about 4-5″ and cook until you see a few bubbles on the surface of the batter. Flip your pancakes and cook for about another 1-2 minutes.
  8. Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit and whipped cream!

Pass the cakes of pan, as they are known in our house

It’s always a food frenzy…way too much food

We went for a good long walk after the Buttermilk Pancake Breakfast

Gorgeous fall colours

Thanksgiving Dinner with the family

Now who invited her?

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Happy Independence day! We’ve just returned from our weekend with Paul and T, or I should rather say, we’ve survived another weekend with Paul and T! Great company with lots of eating and drinking and some exciting activities (tubing, believe it or not)! We thoroughly enjoyed cooking at the Lake House and I’ll recreate a few of our recipes in the coming weeks.
But for now, we’re back to reality. Now that patio season is in full swing, and the cocktails are flowing, we need a good repertoire of hors d’œuvres to serve whilst sipping our poisons. I was scrounging around the freezer and found these mini potato latkes I made a couple of months ago and thought, hmmm, what would go well with that? I was over at Norma’s wonderful blog and of course, she posted recipes from the Locust Grove’s Sunset Sensations…and there it was. It hit me like a stone (I always get it wrong!). Smoked Salmon Mousse. Thank you Norma for the inspiration. Although the recipe provided by Chef Ed of Lola’s Cafe and Crave Restaurant was a bit rich for my taste, I adapted it slightly lighter and I wanted to use up some ingredients hanging around my refrigerator this week. It’s so easy, you could do it with both hands tied behind your back…oh, my, my. 😉

Two for me and one for you!

Mini Potato Latkes and Smoked Salmon Mousse

For the mini latkes, please see Martha Stewarts recipe here (I make mine small, about 5cm in diametre and freeze them after I cook them)

Serves 2

Ingredients:

  • 30 g smoked salmon
  • 1/4 cup softened goats cheese
  • 1-2 tbsp cream or milk
  • 1 tbsp fresh dill
  • 1 tsp fresh chives, minced
  • salt to taste

Directions:

  1. Add all of the ingredients except the chives to a small food processor. Processes until smooth.
  2. Heat latkes until crispy. Spoon about a tsp onto each latke and garnish with chives.

I always make an extra, just in case

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