Aebleskiver

80 delicious twists on the classic Danish treat, from sweet delights to savory surprises, aebleskiver are perfect for any meal—especially brunch with friends.Historically, slices of apple were dipped in pancake batter and fried, explaining the origin of the name, aebleskiver, which literally means apple-slices. Æble = apple and skiver = slices. Today, æbleskiver means both the Danish pancake and the pan it’s cooked in. The pans can come in different sizes–some may have as few as 7 wells while others have as many as 12. The sizes of the wells can also vary. In this cookbook, author Pim Pauline Overgaard has created 80 varieties of æbleskiver–40 sweet and 40 savory. On the sweet side, the recipes are suitable for special desserts including Almond Æbleskiverwith Warm Mixed Berry Compote and Pomegranate Pistachio Æbleskiver and Meringue with a Bit of Rose. Savory recipes go from Ricotta Salata Æbleskiver with Grilled Corn and Fresh Herb Spread to Saffron Rice Æbleskiver a la Paella. Basic recipes include gluten-free and vegan variations and the main recipes include many subrecipes for sauces, jams, glazes and other accompaniments that can take a humble æbleskiver to the heights of sophistication. Serve them for breakfast, brunch, or dinner or make them part of a bigger meal as an appetizer or side dish. Æbleskiver are welcome at the table anytime. Photographs by the author throughout show the many different ways æbleskiver can be presented and how beautiful they can be on the table.