Aebleskivers...

Growing up, one of my favorite "special breakfasts" was Aebleskivers. They are Danish pancakes. They're kind of a cross between pancakes and popovers. This family tradition started with my Grandmother Humphries (she was very formal, so we had to call her Grandmother). She would make them for us for special occasions. My Grandmother and Grandpa Humphries

My mom carried on the tradition. I remember sitting in the kitchen anxiously awaiting to dip them in raspberry jam and powdered sugar. They were delicious! Shortly after I got married my mom gave me an Aebleskiver pan. Sadly, my pan sat untouched for quite a long time. A few years ago I made them for my uncle and aunt. Ah the memories it brought back. I don't make them as often as I like, but when I do I'm instantly carried away to my childhood. I hope to carry on the tradition of Aebleskivers for my family.

Aebleskivers require a special pan. Typically it is a cast iron pan with seven small wells. You can find them at most kitchen stores or online.

Aebleskivers

(Grandmother Humphries)

1 quart buttermilk

4 eggs, separated

1 TBSP sugar

1 TBSP salt

1 tsp baking soda

3 cups flour

2 TBSP butter, melted

Mix buttermilk and egg yolk. Beat well. Add sugar, salt, baking soda and flour. Mix until thin-cake batter.

Whip remaining egg whites until fluffy. Fold egg whites into batter.

Spray Aebleskiver pan with Pam or brush with melted butter. Poor batter in pan, filling well about 2/3 full. Cook over medium-low heat. Turn when golden brown. Be careful not to burn. Make sure it is cooked all the way through.

Serve with jam, jelly, powdered sugar or syrup.

***This makes a lot of batter. Half the recipe for a small family!

***I also fill with fruit. Put half batter in, fruit filling, then remaining batter.

Although this is not my family recipe, it's one of my favorites!

Blueberry Filled Aebleskivers

1 ¾ cup flour

¾ tsp baking soda

1 tsp baking powder

1 ½ TBSP sugar

½ tsp salt

Zest of ½ lemon

3 egg yolks + 5 egg whites

1 1/3 cup buttermilk

¾ cup ricotta cheese

5 TBSP butter, melted

1 pint blueberries

In bowl, whisk: flour, baking soda, baking powder, sugar, salt and lemon zest. Set aside. In another bowl, whisk egg yolks. Whisk in buttermilk and ricotta. Whisk in flour mixture until well combined. (Mixture will be lumpy) In another bowl, whick egg whites until stiff. Gently fold into batter.

Put ½ tsp butter into wells of Aebleskiver pan. Place over medium heat. Pour 1 TBSP batter into well. Place four blueberries into center of batter. Top with 1 TBSP batter. Cook 3-5 minutes. Turn and cook about 3 more minutes. Dust with powdered sugar

Chicken with Pesto Mushroom Cream sauce...

We stopped in to Barnes and Noble (I have an addiction to this store and truth be told I don't really read. If I do read, I go to the library. So I'm not quite sure why I even go to Barnes and Noble). While we were oogling all the fun cook books, I came across this beauty. Every Saturday Ryan and I watch America's Test Kitchen. We are always mesmerized by their dishes. So it's no surprise that this is my new favorite cookbook (sorry Barefoot Contessa). We have tried 4-5 dishes, all of them have been winners. I will try to share more later, but in case I don't, you really should go buy this book!



Tonight's dinner was Chicken with Pesto Mushroom Cream sauce. I must admit, I didn't take this picture. In fact I didn't even type the recipe. Due to my laziness, I googled it. Luckily I came across the same recipe at What's Cookin, Chicago? So thank you to her for making it easier for me to share with you. In her recipe, she used Portobello mushrooms. I might try them next time for a nuttier deeper flavor. You should check out her blog, everything looks delicious!!

This dinner was so simple to make. It is a one skillet, thirty-minute meal. The sauce had a great flavor. I loved the hint of lemon. We served it over Thin Spaghetti (Whole Wheat of course).

Chicken with Pesto Mushroom Cream Sauce
ATK: The Best Simple Recipes

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
salt & pepper to taste
3 tablespoons vegetable oil
10 oz white mushrooms, thinly sliced
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low sodium chicken broth
1/2 cup prepared basil pesto (homemade or store bought)
2 tablespoons lemon juice

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds, add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes, Off heat, stir in pesto and lemon juice and season with salt & pepper. Serve sauce on the side or over chicken.