Nearly a year ago I made my first aebleskiver, thanks to the good folks at Aunt Else’s who introduced me to this fabulous culinary orb at the Mill City Farmer’s Market. They gave me a pan and a package of their mix and off I went. Now I make them with my sons on a regular basis. The boys love the process of cooking them almost as much as eating them. We’ve tried stuffing just about everything but the kitchen sink in the centers. Sometimes sweet, sometimes savory. Seriously, if you cook anything in the shape of a sphere my kids will eat anything at all. Although I don’t always stick to the Aunt Else’s mix, I have to say it is better than any of the batters I’ve come up with so far. It is made with local, organic, whole grain ingredients so I can’t feel too guilty about using it on occasion. I’m still looking for the perfect recipe.
Last night was the threat of our first frost, which means winter is on its way and my garden is seeing its final days. Stefan came over to do a big harvest, which was bittersweet. I got such a gorgeous bounty, but it was one of the last. I will miss picking fresh veggies from my backyard farm. I dread going to the grocery store to buy things that I have picked for myself all summer. One of the plants in grave danger of being destroyed by the cold was the basil. I have LOTS of basil and in one cold snap it could all die. That was the inspiration for my pesto and mozzarella stuffed aebleskivers. Not exactly traditional, but a match made in heaven!
Pesto from one of my most used cookbooks How to Eat Supper:
1 large garlic clove
1/8 teaspoon salt
2/3 tight-packed cup fresh young basil leaves
2 heaping tablespoons pine nuts
1/4 cup grated Fiore Sardo sheep cheese or American Stella Fontinella: or 3 tablespoons fresh grated Locatelli Romano
1/2 cup fresh grated Parmigiano-Reggiano cheese
4 tablespoons extra-virgin olive oil
1 cup Fresh Mozzerella, cut into 1/4-inch cubes
Pasta sauce for dipping (optional) – although the Country-Style Ragu from The Splendid Table will change your life.
To make the pesto:
In a mortar & pestle or in a small food processor, start by pureeing the garlic and salt together. Gradually add the basil and then the pine nuts, crushing or processing everything into a rough paste. Pour in the cheeses and the oil, and stir to blend. The pesto will be a rough paste. Set aside. Freeze in an ice tray any left overs.
Heat your seasoned pan over medium heat. Add 1/2 teaspoon of vegetable oil.
Fill the wells about 3/4 full, not too much or they will overflow when you add the filling.
Let them cook for about 2 minutes and then give them a turn, about 1/3 of the way around.
Quickly toss together the chunks of cheese with about 2 tablespoons of the pesto. Put in about a 1/2 teaspoon of the filling. make sure that the filling is poked down into the batter so that the cheese doesn’t end up sticking to the pan.
Complete the turns. To do this without burning your fingers or poking too many holes in the aebleskivers I use a pair of tongs to help. I discovered this because my young sons like to flip them all by themselves and I was afraid they’d burn their fingers. It works like a charm.
I served these with a salad from the tomatoes and basil in my garden, along with the fresh mozzarella.
We split the aebleskivers open and filled it with the Country-Style Ragu.