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24 thoughts on “Æbleskiver How to make aebleskiver. A homemade Danish Christmas dessert recipe. Ableskive pan

  1. Today was wonderful. I found your site and listening to Karen took me from
    81 back to 8! and mama had just made her rice pudding with the almond. I
    was sure to get the almond as I was the ‘only child’ … but I was always
    surprised. Æbleskiver was always part of our lives and I taught my kids,
    and now I’ve just given a modern electric Æbleskiver pan to a newly married
    granddaughter. But I’ve been looking at all the recipes and know I’ve had
    them all. My mama was Danish and papa was Swedish and had been a chef …
    so I had it all. Now I will share your site with my seven grown grandkids
    and let them discover their awesome heritage. Thank you from the bottom of
    my heart. Glædelig Jul og God Jul … og Merry Christmas!

  2. Jesper Jørgensen May 5, 2015 at 12:14 am - Reply

    Ser godt ud, men er det ikke svært at holde dine danske retter 100% danske
    hvis man bor i udlandet? :)

  3. ScandinavianToday May 5, 2015 at 1:34 am - Reply

    Today is Dec 1st & it’s Morfar’s birthday. Morfar would have turned 99
    years young! Our Æbleskiver video is in honor of him.

  4. There is a Finnish dessert called Mämmi served in Eastern, I didn’t find
    the receipt in your blog, could you please make one? Thank you granny!!!

  5. Thanks a lot! Me and my partners are planning to open a Nordic Cafe in
    Asia, learning a lot from you!

  6. My grandmother made Aebleskiver and Pebbernodder at Christmas time and sent
    them to us in those heart shaped woven baskets. Unfortunately i don’t have
    the Aebleskiver pan.

  7. Hi Karen. When I wrote you recently, I didn’t realize your last name was
    Nielsen. Now I’m excited about that. Way way back, we might have family in
    common. What a nice thought.
    Thanks for all your wonderful Dansk cooking videos. My whole family are
    trying lots of “Grandma’s favorite Danish foods” … all thanks to you!
    Your fan, Else Marie Olofson

  8. According to her birth certificate, my mama Helga Nielsen was born on June
    30, 1896 in Osterbjerg, Lemvig, Danmark (spelled the Danish way). Her
    parents were Else Marie and Anders Nielsen. I am Else Marie Olofson Logan.

    Helga always referred to Vejle i Lemvig as her hometown. But I looked at a
    map and am very confused as Lemvig is on the west side of Jutland, while
    Vejle is on the east side. I’ve never been there, but have many relatives
    there as mama was one of five … Magda, Niels, Conrad, Helga & Gunnar
    Nielsen were my aunt and uncles. Gunnar came to America with mama’s help …
    in the 1920’s.

    Papa was born in Höganäs, Skåne , Sweden in 1885. He emigrated to America
    in 1907. He had a band that played in parades in NYC. In evenings, they
    were a Scandinavian Dance Band. But as time passed, Papa located in
    Worcester, Mass., and opened a Swedish restaurant.

    As a result, I grew up eating either my mother’s wonderful Danish
    traditional foods, or my father’s awesome Swedish food. I never ate
    American food until I was ten years old, when Uncle Gunnar married an
    American lady from Scranton, PA. THEN, I had a whole new adventure in
    eating … from spaghetti to Chinese food. For a little while, I moved away
    from my traditional roots, but once I had children, I found myself moving
    back to my gastronomic roots.

    You said you would like to see a recipe from me. So, I’ll share my Swedish
    meatballs here, but I can’t send you a whole bunch because I don’t know how
    to attach MS WORD documents on YouTube. The book of favorite recipes I put
    together for my children has lots and lots of recipes from mama’s DANSKE
    LEVERPOSTEJ (Danish Liver Paté) to papa’s PEPPARKAKOR that mama made, or
    his PYTT I PANNA (Swedish Hash) that only he made (Awesome delicious!).
    See how lucky I was? You should have seen mama, her best friend, and me
    making little fruits and veggies out of Marzipan … oh yes, and the little
    pig. I so wish you got the almond more than just one time, when you were a

    Well, here is my Swedish meatball recipe. The one my children and
    grandchildren all insist it wouldn’t be Christmas without them.
    This isn’t my Papa’s recipe, it is one I found in a soft cover cook book I
    bought at A&P when I was in my teens and working on a ‘cooking badge’ in
    Girl Scouts. It was called Swedish Meatballs, but I made the recipe to go
    with my spaghetti and (from scratch) Italian spaghetti sauce. (I got my

    But, my papa tasted the meatballs and said they were even better than his
    awesome ones, and he made this recipe from then on, too. You see, we both
    disliked Swedish meatballs made with a lot of spices … like nutmeg,
    allspice, etc. He said the essential that was often missing in those other
    meatballs was sugar.

    Over the past 65 years, I’ve tweaked and adjusted measurements, until now
    the whole family used Grandma Else’s Swedish Meatball recipe. Around
    Thanksgiving we begin with 8 or 10 pounds, in 2 pound pkges, and freeze
    them ‘til Christmas. Here’s my recipe:

    INGREDIENTS for Two Pounds (which is the amount easiest to deal with at one

    1.5 lbs lean chuck &
    half a pound of pork, GROUND TOGETHER 3 or 4 times by the butcher.
    2/3 cup plain, fine, dry bread crumbs
    1 cup heavy cream
    1 cup water
    2 tablespoons butter
    2 scant tsp salt
    (I need to keep salt as low as possible, but I can’t eliminate it. This
    works well for me & my family.)
    1 teaspoon sugar
    half teaspoon white pepper
    6 tablespoons finely chopped onions


    Combine, in order listed, in a large bowl and set aside
    Bread crumbs,
    salt, sugar, white pepper,
    cream, water.

    Heat in the skillet over medium heat
    2 tablespoons butter

    Add and cook until transparent
    6 tablespoons Finely chopped onions

    Add to bread crumb mixture, the
    Ground meat
    Onions & butter

    Mix thoroughly and beat until mixture is smooth. I once did it all by
    hand, but as I got older I found it easier to use a mixer with the bread
    beaters attached.
    Cover with plastic wrap and refrigerate for half an hour or longer.
    Shape into small balls about 3/4 inch in diameter (We all use a teaspoon).

    Our Meatballs are cooked on a cookie sheet in 375º- 400º oven for 20-25
    minutes and frozen for future browning & warming in a skillet.
    Sometimes (when not for Christmas) we bake as meat loaves & freeze. When we
    eat them, sometimes we cut slices into squares, and browned for “square
    meatballs” (Great with spaghetti.)

    I never make them in a skillet anymore … too messy and too much like work!
    Also, we prefer eating them with toothpicks, and often serve them like that
    with a side of Swedish Beans.

    When papa was alive, he made BRUNA BÖNOR from scratch. I’ve watch and he
    did this:

    Brown Beans, Swedish Syle

    1 1/2 cups brown beans
    molasses or syrup
    1-1 1/2 qts. water
    white vinegar
    2 teaspoons salt

    Wash beans and soak overnight.
    Cook slowly in same water until tender (1 1/2-2 hours).
    Season to taste with salt, molasses and vinegar.
    Serve with Swedish Meatballs.


    Else’s “Bruna Bönor”
    Americanized (A real “short cut!”)

    To a LARGE can each of
    B&M Baked Beans
    Red Kidney Beans.
    and a MEDIUM can of
    Campbell’s Baked Beans

    1 tablespoon or more (to taste) each wine vinegar and brown sugar.
    Heat and Serve with Swedish Meatballs.

    Papa did a double-take when he tasted my version of his beans.
    “And, this took you only HOW LONG???” he asked in amazement.
    From then on, he had me bring mine to his Smorgasbord table.

    So, my Danish side wishes you Glædelig jul og godt nytår, and my Swedish
    side wishes you God jul och gott nytt år.

  9. Oh Karen, I loved getting a reply. I could say “Please let me know if YOU
    want any of my recipes. You see, in 1987, I put together a family cook book
    of my Mama Helga’s Danish recipes, and my Papa Fritz’s Swedish recipes, and
    my own Americanized versions “while I still remembered them” as my daughter
    said. So … I’m willing to share my favorites. My daughters now make the
    Swedish meatballs and the Æbleskivers are now made by daughters and
    grandkids. But, you make me want to try to cook again. Maybe if I made some
    of papa’s Glögg, I’d be able to. LOL

  10. ScandinavianToday May 5, 2015 at 7:57 am - Reply

    Very cool! What area of Denmark is your family from? There are regional
    danish dishes too!

  11. ScandinavianToday May 5, 2015 at 10:48 am - Reply

    HI there! Traditionaly glogg is similar to a hot mulled wine drink which
    includes red wine, raisins, almonds, spices and sometimes either brandy or
    vodka. Perfect for cold winter evenings. Right now, we have two different
    versions on our youtube channel which you might want to check out. One kind
    is the traditional Swedish glogg (Glögg) – a mulled wine version. The other
    version is a non alcoholic version which is a white glogg made out of apple
    cider. Thank you!

  12. ScandinavianToday May 5, 2015 at 1:16 pm - Reply

    Glad to hear that. Please let me know if you have any requests for other
    Danish food. Er du ogsaa dansker? Eller maaske 1/2 dansker?

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