Strawberry Ebelskivers

I retrieve my ebelskiver pan after an age. The thought of warm rounds of batter, filled with strawberry jam, is downright enticing. How can you go wrong with a batter of flour, milk. sugar, eggs and melted butter? Then take each dumpling and fill it with a little jam to take it over the top? You need that special contraption called an ebelskiver pan. Buy it here. Use the same pan to make takoyaki or appe.....or keep it just for ebelskivers.

These small bites are guaranteed to please everyone!

STRAWBERRY EBELSKIVERS

Serves 4-6

2 cups all purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

4 large Eggs, separated

2 cups Milk

4 + 2 tablespoons Butter, melted

Strawberry Jam

Confectioners Sugar

Whisk flour, baking powder and salt in a bowl.

In another bowl whisk egg yolks, milk and 4 tbsps melted butter.

Fold yolk mix into flour. The batter will be lumpy.

Beat egg whites till stiff but not dry.

Fold half of them into batter.

Then add the rest folding them in gently.

Heat an ebelskiver pan over medium heat.

Add 1/4 teaspoon of melted butter into each well.

Pour a tablespoon of batter into each well.

Drop 1/4 teaspoon of jam into each well.

Top with another tablespoon of batter.

Let ebelskivers cook for 3-4 minutes, then use chopsticks or a skewer to flip them over in the wells. They will puff up as they cook.

Let underside cook for 2-3 minutes, them remove onto a plate. 

Finish the batter in the same fashion.

Dust ebelskivers generously with confectioners sugar.

Eat them hot or warm.

My husband and I ate these scrumptious bites, walking through the streets of Amsterdam years ago. That joyful memory comes to life again!

Roasted Butternut Squash with Hot Honey

Roasted butternut squash is a no-brainer. Thin slices transform into gold. Deep flavors develop as it roasts.  As the squash roasts, honey bubbles in a saucepan. A heap of coarse Turkish chile powder swirls in with the hot honey. Thank you Aisha for the chile powder! Roasted squash is coated with this potent combination. Parsley sprigs and parmesan shavings lend piquancy. Sweet, salty, spicy... three unique tastes in one transformative mouthful!

ROASTED BUTTERNUT SQUASH WITH HOT HONEY

GF,VN,EF,V

Serves 4

1 Butternut Squash

1 tablespoon Olive Oil

1/2 teaspoon Kosher Salt

Ground Black Pepper

4 tablespoons Honey

2 teaspoons coarse Chile Powder or Flakes

Parsley leaves

Parmesan or Pecorino cheese shavings

Heat oven to 375F/190C.

Halve squash lengthwise. 

Scoop out seeds and fibrous strings. 

Do not peel squash. The skin softens as it roasts.

Cut squash into 1/4 inch thick slices. 

Lay the slices on a sheet pan. 

Drizzle slices with olive oil. Toss well so oil coats all of them. Use more oil if needed. 

Season with salt and pepper. 

Roast for 15-20 minutes. Use a spatula to move and flip slices so the other sides roast. 

Roast for another 15 minutes till slices are golden brown. Check often to see if there is excessive browning.

Remove from the oven. 

Heat honey in a nonstick saucepan. Allow honey to come to a low boil. Let honey bubble over a low flame for a few minutes. 

Then add chile powder and swirl pan to mix. 

Scrape squash slices into honey. Let hot honey coat the slices well. 

Spoon squash into a bowl. 

Garnish with parsley and parmesan shavings.

Simple ingredients make for simple pleasures, but resound with big big flavors! 

Brie Stuffed Mushrooms

My daughter in law absolutely loves mushrooms. As we celebrate her birthday, I know I must make some for her. 

Big cremini mushrooms make the best bases. Twist ot their stems. Fill the caps with brie. Drizzle the tops with crisp panko and garlic. Bake till that heavenly aroma tempts you into the kitchen.... take a bite...it will please you for sure!

BRIE STUFFED MUSHROOMS

Serves 4-6

20 large Cremini or white Mushrooms

3 tablespoons unsalted Butter, melted

4-5 Brie slices

1/4 cup Panko Breadcrumbs

3 Garlic cloves, minced fine

2 tablespoons Parsley, minced fine

Pinch of Kosher Salt

Clean mushrooms well. 

Twist off the stems. Keep aside and use them in another recipe.

Heat oven to 375F/190C.

Place them cap side down on a baking sheet. 

Brush the upside down caps with melted butter.

Turn them cap side up and fill with brie.

Cut pieces of brie accordingly to fit the caps.

Add panko, minced garlic, parsley and salt to butter. Mix well. 

Top each mushroom with panko mixture. 

Bake for 25 minutes. 

Enjoy these mushrooms hot or at room temperature.

Such a simple recipe. Soft brie covered in crisp breadcrumbs with a hint of garlic. Tammie tucks in to many! As do the rest of the family. Another treasure in my recipe box.

Spring Vegetable Melange

Can you will the spring season to begin? I make believe I can by sautéing a series of green hued vegetables. The panoply of chartreuse, emerald, shamrock, sage and forest greens brings the notion of spring to life. The grassy flavors are harbingers of that season. This bowl of verdant green is just that.

SPRING VEGETABLE MELANGE

Serves 4

1 large Leek

1 lb Asparagus

1 lb Fava Beans, fresh or frozen(I used frozen ones)

1 cup Peas, fresh or frozen(I used frozen ones)

10 Mint Leaves

10 Basil Leaves

2 tablespoons Olive Oil

3 Garlic clove

1/2 cup Chicken Broth

1/2 Kosher Salt 

Ground Black Pepper

Cut the green part off the leek. Trim root end and slice the leek in half lengthwise.  Wash the leek well to remove all sandy grit. 

Slice the leek into thin half moons. 

Heat a saucepan of water. Drop the favas into water and cook for 2-3 minutes. Drain favas and soak in cold water for 15 minutes. peel off the tough outer skin and keep the soft beans in a bowl.

Trim tough ends of asparagus. Cut them on a bias into 2" pieces.

Peel and chop garlic finely. 

Heat olive oil in a wide saucepan. 

Drop garlic into oil and allow the garlic to bloom for 30 seconds. 

Add sliced leeks to oil and saute till translucent.

Tip asparagus into the pan and saute for a minutes. 

Add chicken stock to pan and simmer till asparagus is cooked. It should be a few minutes. 

Add fava beans and peas to the pan.

Season with salt and pepper. 

Simmer till peas are cooked.

Chop mint and basil.  Add to the vegetables. 

Toss well and serve hot.

Every forkful is a promise of spring. Every bite is an invitation for winter to

disappear. I dearly hope we shall see the last of it soon.