Come to the Table

Easter Ebleskivers

For Easter brunch we wanted something delicious that we could make without too much fuss after an exciting and hectic week.  Eric suggested Ebleskivers, a round Scandinavian pancake. They hadn't been in our brunch rotation for a while and they are a treat.  It was a great choice.

I have my grandmother's ebelskiver pan which has 7 half-circle impressions.  After making a simple buttermilk batter and folding in beaten egg whites, you pour a small amount of batter into each section.  Once the bottom is cooked, you turn each ball with a wooden stick or fork to cook the next side, and so on until you have an evenly cooked "puff ball" with a nearly hollow center.  After removing the ebleskivers from the pan, you can fill them with butter and jam and/or cover them with powdered sugar or maple syrup. 

I will print the ebleskiver recipe I use below, just in case you have one of these pans mouldering away in your cupboard and don't know what to do with it!  Along with the pan, I received a number of different ebelskiver recipes, from "Easy Do Ebleskiver" made with yellow cake mix (this one doesn't sound too appealing to me) to a Bisquick recipe, to one featuring cardamom.  Besides using buttermilk, the ebleskiver recipe we've decided is our favorite has the added feature of being a yellowed Tacoma (Washington) News Tribune clipping from October 11, 1972.  (It was a Wednesday, in case you're wondering.)

The article explains that Pacific Lutheran University (PLU) faculty wives will be presenting a "Yule Boutique" featuring their brand new cookbook, Christmas craft booths, and a magic show for children.  Regarding ebleskivers (spelled Aebliskiver) the article explains, "A special treat to be served will be Aebliskiver submitted by Mrs. Neale Nelson, which was given to her by a Danish housewife.  It is a Scandinavian delicacy, light and tasty, a round little griddle cake like a pastry baked in a special iron atop the stove.  Faculty wives, dressed in colorful costumes, will also serve hot rolls, breads and coffee for patrons."

I wonder if the faculty wives (and husbands) are still hosting a "Yule Boutique" these days.  In case you can't make it to one, the recipe for ebelskivers follows, for Easter or any other joyous morning!

Rice Krispies...Truffles?

If you're looking for something easy to stash in the fridge or freezer for a quick chocolate pick-me-up, I have the recipe for you.  It's a no-bake combination of peanut butter, Rice Krispies, and semisweet chocolate.

The recipe for these "Chocolate-Peanut- Butter Balls" says that it makes about 50.  I decided on my first taste of this recipe not to make that many, so I cut everything in thirds and still ended up with 23 balls. 

They couldn't be more simple to make, but you do need to allow some time for the balls to chill before and after dipping them in the chocolate.

They may not be sophisticated, but if you're a fan of chocolate & peanut butter, you won't be disappointed!  And with the main ingredient being a not-too-terrible-for-you cereal, do you think you could get away with having one or two with breakfast?

Chocolate-Peanut-Butter Balls
From the Baltimore Sun's Recipe Finder
Makes about 50

1 stick butter
2 cups (or one 18-ounce jar) creamy peanut butter
3 cups Rice Krispies cereal
1 pound (about 3 1/2 cups) powdered sugar, sifted
two 12-ounce packages semisweet chocolate morsels

In a saucepan, melt butter and peanut butter.  In a large bowl, combine Rice Krispies and powdered sugar.  Pour melted peanut-butter mixture over cereal mixture, using your hands to blend.  When completely combined, form into small balls.  Chill on cookie sheets covered with wax paper (or parchment paper) until firm.

Melt chocolate morsels in the top of a double boiler.  Dip balls, one at a time, into melted chocolate until fully coated.  Place on wax paper until set.  Store in refrigerator or freezer.