Ebelskiver.....a family tradition

Okay, here we go!!!!.....first.....my Grandmother taught me how to make these yummy little delights when I was about nine....you do the math....that's a LONG time ago. When Martha, pronounced "Mawtha" Foose came to visit me last year I got up the nerve to serve this JAMES BEARD AWARD WINNING CHEF my recipe. Well, she loved them and wanted to make a recipe of her own. SO the challenge was on...to make a better recipe than me...hum. We had a blast yesterday morning challenging each other for the honor of the "Best Ebelskiver" maker.

Here's some pics....both recipes will follow!

That's me on the left and the famous chef on the right! (Cindylou's takin the pics! THANK U!!!)

The ingredients:

The pan (I promise it was clean)

www.lodgemfg.com

Mawtha showing off her egg white beating skills (I was doin mine the ole fashion way with a mixer)

After 41 yrs. I still have to read my recipe (nice glasses huh?)

hummmmm. what's she doing over there????

This is how you do it:

After making the batter (recipe below)

Take clarified butter (about a tablespoon in each hole) and heat the pan until butter is bubbly. Stove should be medium high and then you might need to lower the temp.

Put a large spoonful of batter into each of the divets

Cook until they look like this (careful not to burn!)

Using a wooden pic, gently turn them halfway until they look like a little pacman

Mawtha's pick doubled as a hair ornament

Then gently turn the little pacmen again letting the batter sort of drop.

This is what these little yummercious balls of yummy delight should look like.

Then Mawtha threw me a curve ball with a secret surprise...little wieners stuffed in the middle....dang, why didn't I think of that?????

and....added a little powdered sugar (which I also do)

And there you have it! Martha's are in the front, mine are in the back. Oh......we added the best mimosa's I've EVER had. (notice that was plural)

to my surprise we had the same recipe! except for a few changes Mawtha made. Mawtha added a little cinammon and nutmeg to her batter. She also convinced me that the clarified butter instead of oil was the better choice (I agreed) I loved her little wiener idea and my kids are gonna LOVE those! So, here's the recipe!!!

Ebelskivers

2 cups flour

1 t. baking soda

1 t. baking powder

1 t. salt

2 cups buttermilk

3 eggs (separated)

2 tsp. sugar

Clarified butter

oh,,,,don't forget the syrup!!!

Mix the flour, soda, powder and salt together in a large bowl.

Beat in the buttermilk.

Separate the eggs.

Mix the yolks together and blend into the batter with a mixer.

In a large bowl stiffen the egg whites with the sugar.

Gently fold the egg whites into the batter mixture.

Heat the pan until clarified butter is bubbly. Add a large spoonful of batter into each hole. Let the batter brown. Turn halfway, then turn again to make a perfect ball. Sprinkle powdered sugar on top (optional) and drizzle with syrup. Makes about 30 which means you probably need to double the recipe (not joking)

Mimosa

Champagne

Simply Orange Mango juice

(um, um, good!)

....and a link to Martha's website just in case some of you would like to purchase her cookbook!

www.marthafoose.com

enjoy chickies!!!