Æbleskiver How to make aebleskiver. A homemade Danish Christmas dessert ...: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gJ-_JVM_77M.html via @RU-vid#jul
Today was wonderful. I found your site and listening to Karen took me from 81 back to 8! and mama had just made her rice pudding with the almond. I was sure to get the almond as I was the 'only child' ... but I was always surprised. Æbleskiver was always part of our lives and I taught my kids, and now I've just given a modern electric Æbleskiver pan to a newly married granddaughter. But I've been looking at all the recipes and know I've had them all. My mama was Danish and papa was Swedish and had been a chef ... so I had it all. Now I will share your site with my seven grown grandkids and let them discover their awesome heritage. Thank you from the bottom of my heart. Glædelig Jul og God Jul ... og Merry Christmas!
Dear Else, Thank you SO much for your message. You made my day! I am so happy that my videos bring make happy memories to you. One of my Christmas childhood memories with the rice pudding is that I only got the almond ONE time as a child. I was always so disappointed. Consequently, I always make sure that one of my grandchildren gets the almond. They all know to hide the almond in their mouth, and everybody keeps eating the pudding, hoping to get the almond. Please let me know if you have any recipe requests. God Jul to you and your family. Karen Grete
El se, your comment is so sweet 🤗 I can imagine the little cute girl being spoiled by getting the almond and enjoying nordic Xmas treats 💚 So many blessings for you and your family ⭐
Hi Karen. When I wrote you recently, I didn’t realize your last name was Nielsen. Now I’m excited about that. Way way back, we might have family in common. What a nice thought. Thanks for all your wonderful Dansk cooking videos. My whole family are trying lots of “Grandma’s favorite Danish foods” … all thanks to you! Your fan, Else Marie Olofson
Dear Else, So nice to hear from you. Yes, I feel we have a connection! Glad you enjoy the videos. Hope you had a wonderful holiday with your family. Best wishes for the New Year!
HI there! Traditionaly glogg is similar to a hot mulled wine drink which includes red wine, raisins, almonds, spices and sometimes either brandy or vodka. Perfect for cold winter evenings. Right now, we have two different versions on our youtube channel which you might want to check out. One kind is the traditional Swedish glogg (Glögg) - a mulled wine version. The other version is a non alcoholic version which is a white glogg made out of apple cider. Thank you!
Can you write the measurements? I’m of danish heritage and was able to spend some time in Danmark. Loved æbleskiver. Have tried a few recipes but they always require whipping the go whites first. This one looks much easier! Also looking for a nice spicy pebernødder recipe. Would you have one? Is it on RU-vid?
I am so glad to read that you like my video. I appreciate hearing from you. Be sure to let me know if you have any requests for Danish food. Greetings from Karen Grete
According to her birth certificate, my mama Helga Nielsen was born on June 30, 1896 in Osterbjerg, Lemvig, Danmark (spelled the Danish way). Her parents were Else Marie and Anders Nielsen. I am Else Marie Olofson Logan. Helga always referred to Vejle i Lemvig as her hometown. But I looked at a map and am very confused as Lemvig is on the west side of Jutland, while Vejle is on the east side. I’ve never been there, but have many relatives there as mama was one of five … Magda, Niels, Conrad, Helga & Gunnar Nielsen were my aunt and uncles. Gunnar came to America with mama’s help … in the 1920’s. Papa was born in Höganäs, Skåne , Sweden in 1885. He emigrated to America in 1907. He had a band that played in parades in NYC. In evenings, they were a Scandinavian Dance Band. But as time passed, Papa located in Worcester, Mass., and opened a Swedish restaurant. As a result, I grew up eating either my mother’s wonderful Danish traditional foods, or my father’s awesome Swedish food. I never ate American food until I was ten years old, when Uncle Gunnar married an American lady from Scranton, PA. THEN, I had a whole new adventure in eating … from spaghetti to Chinese food. For a little while, I moved away from my traditional roots, but once I had children, I found myself moving back to my gastronomic roots. You said you would like to see a recipe from me. So, I’ll share my Swedish meatballs here, but I can’t send you a whole bunch because I don’t know how to attach MS WORD documents on RU-vid. The book of favorite recipes I put together for my children has lots and lots of recipes from mama’s DANSKE LEVERPOSTEJ (Danish Liver Paté) to papa’s PEPPARKAKOR that mama made, or his PYTT I PANNA (Swedish Hash) that only he made (Awesome delicious!). See how lucky I was? You should have seen mama, her best friend, and me making little fruits and veggies out of Marzipan … oh yes, and the little pig. I so wish you got the almond more than just one time, when you were a child. Well, here is my Swedish meatball recipe. The one my children and grandchildren all insist it wouldn’t be Christmas without them. ¬¬¬¬¬¬¬ ELSE'S SWEDISH MEATBALLS This isn’t my Papa’s recipe, it is one I found in a soft cover cook book I bought at A&P when I was in my teens and working on a ‘cooking badge’ in Girl Scouts. It was called Swedish Meatballs, but I made the recipe to go with my spaghetti and (from scratch) Italian spaghetti sauce. (I got my badge!!) But, my papa tasted the meatballs and said they were even better than his awesome ones, and he made this recipe from then on, too. You see, we both disliked Swedish meatballs made with a lot of spices … like nutmeg, allspice, etc. He said the essential that was often missing in those other meatballs was sugar. Over the past 65 years, I’ve tweaked and adjusted measurements, until now the whole family used Grandma Else’s Swedish Meatball recipe. Around Thanksgiving we begin with 8 or 10 pounds, in 2 pound pkges, and freeze them ‘til Christmas. Here’s my recipe: INGREDIENTS for Two Pounds (which is the amount easiest to deal with at one time): 1.5 lbs lean chuck & half a pound of pork, GROUND TOGETHER 3 or 4 times by the butcher. 2/3 cup plain, fine, dry bread crumbs 1 cup heavy cream 1 cup water 2 tablespoons butter 2 scant tsp salt (I need to keep salt as low as possible, but I can’t eliminate it. This works well for me & my family.) 1 teaspoon sugar half teaspoon white pepper 6 tablespoons finely chopped onions DIRECTIONS: Combine, in order listed, in a large bowl and set aside Bread crumbs, salt, sugar, white pepper, cream, water. Heat in the skillet over medium heat 2 tablespoons butter Add and cook until transparent 6 tablespoons Finely chopped onions Add to bread crumb mixture, the Ground meat Onions & butter Mix thoroughly and beat until mixture is smooth. I once did it all by hand, but as I got older I found it easier to use a mixer with the bread beaters attached. Cover with plastic wrap and refrigerate for half an hour or longer. Shape into small balls about 3/4 inch in diameter (We all use a teaspoon). Our Meatballs are cooked on a cookie sheet in 375º- 400º oven for 20-25 minutes and frozen for future browning & warming in a skillet. Sometimes (when not for Christmas) we bake as meat loaves & freeze. When we eat them, sometimes we cut slices into squares, and browned for "square meatballs" (Great with spaghetti.) I never make them in a skillet anymore … too messy and too much like work! Also, we prefer eating them with toothpicks, and often serve them like that with a side of Swedish Beans. When papa was alive, he made BRUNA BÖNOR from scratch. I’ve watch and he did this: BRUNA BÖNOR Brown Beans, Swedish Syle 1 1/2 cups brown beans molasses or syrup 1-1 1/2 qts. water white vinegar 2 teaspoons salt Wash beans and soak overnight. Cook slowly in same water until tender (1 1/2-2 hours). Season to taste with salt, molasses and vinegar. Serve with Swedish Meatballs. __________________________________________ Else's "Bruna Bönor" Americanized (A real “short cut!”) To a LARGE can each of B&M Baked Beans Red Kidney Beans. and a MEDIUM can of Campbell’s Baked Beans Add 1 tablespoon or more (to taste) each wine vinegar and brown sugar. Heat and Serve with Swedish Meatballs. Papa did a double-take when he tasted my version of his beans. “And, this took you only HOW LONG???” he asked in amazement. From then on, he had me bring mine to his Smorgasbord table. So, my Danish side wishes you Glædelig jul og godt nytår, and my Swedish side wishes you God jul och gott nytt år.
Dear Else, So nice of you to write me such a long message. Thanks for all the information. I will try your Swedish meatballs soon. Yes, my mother also made brown beans, but different from yours. As a child I spent a couple of summer vacations with my aunt in Lemvig. Hope you also will visit Denmark in the future. God Jul og et rigtigt God Nytaar! Karen Grete
thank you for the wonderful video. Took me back my childhood of watching Mom making Ableskivers We love to eat them for breakfast. Thought about making a meat mixture to put in the middle and make a dinner type. Have you ever tried that?
My grandmother made Aebleskiver and Pebbernodder at Christmas time and sent them to us in those heart shaped woven baskets. Unfortunately i don't have the Aebleskiver pan.
Oh Karen, I loved getting a reply. I could say "Please let me know if YOU want any of my recipes. You see, in 1987, I put together a family cook book of my Mama Helga's Danish recipes, and my Papa Fritz's Swedish recipes, and my own Americanized versions "while I still remembered them" as my daughter said. So ... I'm willing to share my favorites. My daughters now make the Swedish meatballs and the Æbleskivers are now made by daughters and grandkids. But, you make me want to try to cook again. Maybe if I made some of papa's Glögg, I'd be able to. LOL
Dear Else, Yes, I would love to get a copy of your favorite recipes. Where in Denmark did your mother come from? I almost feel that we are related. I had an aunt Else, and you make me think of her. All the best, Karen
Really nice! I inherited an aebleskiver pan from my great-grandmother but nobody knew what to do with it. My mother remembered the grandmother turning something with a needle. So, now I know! And... we are in Brazil.
Heldigvis er det muligt at lave de dansker retter her, men naturligvis maa jeg koebe de fleste af produkterne i de lokale forretninger. F. eks. savner jeg dansk roeget aal og sild.
