Aebleskiver Recipe With Winter Squash

Photo by Karen K. Will

Æbleskiver are perfect for dessert or breakfast.

Yields 3 dozen SERVINGS

Directions

• In large bowl, beat egg yolks with squash and half-and-half; set aside.
• In separate bowl, combine flour, sugar, salt, baking powder, baking soda and cinnamon; pour into squash mixture and stir well.
• In another bowl, beat egg whites with vanilla until stiff; carefully fold into batter, without breaking them down.
• Place æbleskiver pan (preferably cast iron) on stove over medium heat. Place 1 teaspoon coconut oil in each hole and continue heating for a few minutes, until gently sputtering. With spoon, fill each hole about two-thirds full with batter; batter should sizzle if oil is correct temperature. Reduce heat to low.
• When æbleskiver are ready to be turned, they will start to bubble and pull away from sides of pan. At this point, run dull knife around edges to loosen the ball, and quarter turn each with knife, letting batter spill out, to form a ball. Let cook for 1 minute and continue turning until perfect ball is formed. After each ball is golden brown and sizzling, use spoon to remove from pan and place on serving plate.
• Using sieve, dust with confectioner’s sugar. Serve with honey, pure maple syrup or whipped cream, if desired. Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.

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  Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).