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My grandfather used to make abelskivers for us when we were kids. They are spherical pancakes, made in a special cast iron skillet. Here is a recipe:
Apple Fritters (Danish Abelskiver)
1 chopped apple
2 cups flour
1/2 cup sugar
2 tbsp. butter
1-1/2 cups milk
1 pkg. yeast
1/4 cup warm water
2 tbs. sugar
2 tsp. cinnamon
Scald milk and butter. Cool. Dissolve yeast in water and 2 tbs. sugar. Add slightly whipped eggs to milk. Add yeast mixture, cinnamon, flour, and sugar to milk mixture and stir in apple.
Heat Lodge Abelskiver Pan and put 1/2 tablespoon butter in each cup. Add batter into each cup until full. Cook on medium high heat until underside is brown, flip with fork and brown other side.
I have the Lodge Abelskiver pan (it's called the Danish cake pan on the site linked to above). It's cast iron, and it is the best. I've heard there are nonstick abelskiver pans out there, but I wouldn't recommend them.
My mother used to make abelskivers using the Bisquick pancake recipe (the one on the Bisquick box). It works just fine. It takes a little practice to learn how to flip the skivers with a fork, and you have to experiment with your range's temperature to get the skivers cooked in the middle without being burned on the outside.
Kids love these! Serve with maple syrup, jam or sprinkled with powdered sugar.
1 ox tail
salt and pepper
3 tbs butter
8 cups water
1 pound dried split peas
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 turnip, diced
dry white wine (optional)
Cut ox tail into 2-inch lengths, wash and drain. Season tail with salt and pepper, dredge in flour, then brown for ten minutes in butter in heavy stock pot. Add 4 cups water and simmer for two hours.
Meanwhile, bring the remaining 4 cups of water to a boil. Wash the split peas and add them to the boiling water. After 2 minutes, remove from heat and cover for 1 hour.
Remove ox-tail bones and meat from ox tail broth, skim off any fat, and pour the peas and pea broth into ox tail broth. Simmer for an hour. Clean ox-tail meat off bones and cube it. Add meat, carrots, celery, onion, and turnip to soup, season with salt and pepper and garlic powder, and simmer 45 minutes until the vegetables are tender. If necessary, add dry white wine to replace evaporated water. Correct seasoning (i.e., add more salt), and serve hot.