Thursday, September 24, 2009


2 egg whites1/2 tsp salt
2 C flour2 egg yolks
2 tsp baking powder4 T butter, melted
1 T sugar2 C buttermilk
1/2 tsp baking sodebutter for frying
1.  In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak.  Set aside.
2.  Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth.  Gently fold in the egg whites.
3.  Put about 1 tablespoon butter in the bottom of each aebleskiver pan cup and heat until hot.  pour in about 2 tablespoons of the batter into each cup.  As soon as they get bubbly around the edge, turn them quickly. (Danish cooks use a long knitting needle, but a fork will work.  We used a small skewer intended for kabobs.)  Continue cooking, turning the ball to keep it from burning.

Before turning the little bundles of deliciousness, add a bit of jam, a slice of apple or any other fruit you have on hand.  Blueberries work well.

To eat, dip them in jam, powdered sugar or, my favorite, cut them in half and drizzle a little bit of syrup on them.  Trust me you do NOT need to add any extra butter.

We loved these.  Thanks to Candleman who bought the pan and made them the first time.  I'll try to get pictures next time.

Summertime Pasta

I got the original recipe for this dish from Pioneer Woman.  She named her version Farfalle with Zucchini but I changed the name because I thought the farfelle (bowties) was too substantial (heavy) for this dish.  I made it the first time just like she said, but tonight I substituted angel hair for the farfalle and we liked it much better.

Summertime Pasta
1 med onion, diced
4-5 regular sized zucchini, crookneck or other summer squash
1 pint cherry or grape tomatoes, sliced in half
3 cloves garlic, minced or diced
olive oil
10-oz angel hair pasta
2/3 C chicken broth (or white wine)
1 Tbsp Arrowroot (for thickening)
1/2 - 3/4 C cream
fresh herbs - basil, lemon thyme, chives (whatever you've got)
Parmesan cheese

Set a pan of water to boil for the pasta.  Meanwhile, prepare the vegetables.  I had a banana pepper from the garden so I diced that up, too.  It's very mild and tastes just like a yellow sweet pepper.  I quarter-cut yellow crookneck for the sauce but both crookneck and zucchini together would add more color.

When the water boils cook pasta  for 4-5 minutes.

Heat 2 Tablespoons olive oil over med high heat.  Saute the onions and garlic, until onions are
translucent; add squash (and diced pepper).  When the squash is almost cooked but still has a slight crunch, turn the heat to medium and toss in the tomatoes.  Cook for a minute or two.  Pour in the chicken broth and bring to a boil.  Stir in the Arrowroot, immediately the sauce will start to thicken.    Remove from heat and pour in the cream.  Stir gently.

To serve, pour the drained pasta into a serving bowl.  Add lots of fresh herbs - I forgot the herbs tonight and that makes me sad because they add so much yumminess to the dish.  I have oregano, basil and rosemary growing in the garden, too.  Pour the sauce over the top.  Add Parmesan cheese and gently stir.