Æbleskiver

Æbleskiver(Danish pronunciation:[ˈeːpləˌskiːwɐ], [singular:æbleskive]) are spherical Danish snacks made from fried batter. The name literally means "apple slices" inDanish, although apples are not usually an ingredient in present-day versions. The crust is similar in texture to Europeanpancakes, but with a light and fluffy interior similar to aYorkshire pudding. TheEnglish languagespelling is usuallyaebleskiver,ebleskiverorebelskiver.
Æbleskiver are cooked on the stove top using a special pan with several hemispherical indentations. The pan exists in versions for gas and electrical stoves (the latter with a plain bottom). Pans are usually made ofcast ironwhich has increased heat retention. Traditional models in hammeredcopperplate exist but are today used primarily for decoration.
The batter for æbleskiver usually includeswheat flour, which is mixed withbuttermilk, milk or cream, eggs, sugar, and salt. Some recipes also include fat (usually butter), cardamom and lemonzestto improve taste, and aleavening agent, most oftenbaking powder, but sometimesyeast, to aerate the batter.
Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. They were traditionally cooked with bits of apple (æble) orapplesauceinside but these ingredients are very rarely included in modern Danish forms of the dish. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, black currant or blackberry jam and sprinkled withpowdered sugar. Butter, maple syrup, and whipped cream are also popular toppings.
Æbleskiver are often bought fried and frozen at supermarkets and then heated in the oven at home.
In Denmark, æbleskiver are less common in restaurants than they are at casual family gatherings. They can also be found being sold by street vendors in the winter.They are traditionally served with jam and powdered sugar and three are placed on a plate at a time. They are traditionally eaten during theChristmasseasonand are often served withgløgg(Scandinavianmulled wine). They are often sold at Christmas markets, charity markets, open-air events,Scouting functions, local sports gatherings and similar venues. They are also served at children's birthday parties, due to their popularity and easy preparation. Voluntary associations gain profit from preparing them from the pre-fried, frozen stage and selling them, usually three at a time, with the usual condiments.
In North America there are several annual events that celebrate æbleskiver andDanish culture, with churches and museums holding "Æbleskiver Suppers" and similar events.
The exact origin of æbleskiver is unknown. One popular speculation is that a band of Vikings were part of a difficult battle. When they returned to their ship, they wished to cook a meal similar to pancakes. However, since they lacked regular pans, they instead used their shields or helmets, resulting in a cake with a spherical shape.
According to another explanation, the custom of making a special sliced-apple dish originated in the Middle Ages when it was impossible to store raw apples beyond a certain date. The last apples of the year's harvest were sliced, used to flavor gløgg, scooped out of the gløgg, wrapped in dough, and fried in fat or butter like aBerliner.This is the origin of the name, which means "apple slices". In the 17th century, ascast ironpans with hemispherical concavities became available, æbleskiver could be easily made throughout the year, and the variety of fruit and other fillings expanded.
The first appearance of the word "æbleskiver" occurs inPeters Jul(1866), a book of Yule poems by Johan Krohn (1841–1925; son ofFrederik Christopher Krohnand brother ofPietro Krohn)."Apple-filled æbleskiver" are also mentioned in the 1872 story "The Cripple" (Krøblingen) byHans Christian Andersen.
In the United States, pans were manufactured byGriswold Manufacturing.