Sunday, November 25, 2007

Blueberry ebelskivers

One of the things that I inherited from my mom was our family's ebelskiver pan. What the heck is an "ebelskiver" you ask? It is a little round pancake made in a pan with "dimples". For the last several years, our friend Nancy has had a wonderful New Year's brunch at her farm, and I have made it a tradition to make ebelskivers - with homemade applesause they are just yummy but Williams and Sonoma have come up with some new ebelskiver recipes, including one using blueberries for the filling. I think this year I'll make the Blueberry ones. Here's their recipe.

Blueberry-Filled Pancakes
Known as ebelskiver in Denmark, these light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam.

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
3 egg yolks plus 5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 Tbs. unsalted butter, melted
1 pint blueberries
Confectioners’ sugar for dusting

In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.

In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioner’s sugar and serve warm. Makes about 30.

copywrite 2007 Williams-Sonoma Kitchen.

Thursday, November 8, 2007

Blueberry Pound Cake

Oh, Oh, Oh, I've been SO busy!

I found this recipe on Mom's Best Recipes" and would like to thank Shirley McNevich for giving me her permission to reprint it here on my blueberry blog. I haven't made it yet, but I'm gonna!

Blueberry Pound Cake - (by Shirley McNevich)

1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberries

In a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon. Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for 45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or glaze.

By the way, this is a very lucky family - the recipes that I have read from this blog all looked great - what a wonderful legacy to leave!