Ebelskivers and a Product Review

It's weekend breakfast time and I'm so excited!

The other day I purchased a specialty pan.  I don't typically do that since I don't like to have all these pans to store that only do a certain function.  But I couldn't help myself you see. Cause I love breakfast....

This pan is the cutest pan and it makes...wait for it...Ebelskivers!  What is an Ebelskiver you say?  Originated in Denmark, it a light fluffy pancake that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an appetizer, dessert or light supper.  They are round little puffs of pancake heaven with a surprise filling inside. OMG!  Right up my alley.  So you can see why I bit the bullet and bought this specialty pan.  Here is the pan I use.

Now, I cheated a little bit, and here is where the product review comes in.  While I was at a "healthy" cooking class as Williams-Sonoma the other day I picked up some Ebelskiver Pancake Mix. (what happened to the healthy?)  Just so I could get me hands around making them and the technique; experimenting with flavors etc.  It's okay to use some help don't you think?  In fact these little babies are not that bad for you depending upon what you put in side.  So okay, I'm counting this as my little treat on my Eat Well quest for 2013.

You can purchase the Ebelskiver Pancake Mix here.   You just need to add milk, butter and egg yolks, and fold in whipped egg whites to give the batter its signature lightness.   I've also included a from scratch recipe so you can make you own if you choose to do so.

So off to the kitchen I went.  I'm on a mission to make some yummy goodness for breakfast. I decide on a filling of Nutella.  What's better than biting into hot gooey chocolate.  This would be my first choice.  I prep all my ingredients, whip the egg whites.  Prep the pan with a little melted butter and I'm off cooking, filling, turning these cute little balls of pancakes. Then I can't wait.  I take my first bite.......oh my goodness!  MMMnnn.  That all I could say. Biting into a wonderful, slightly sweet pancake that was light as air.  And then the melted chocolate.  HEAVEN just as I thought and hoped it would be.  These did not disappoint.

Now I made a 1/2 batch to start which gave me 11 Ebelskivers.  I ate three of them....okay four of them myself.  So that is a good measurement on serving size when you make them. No syrup necessary, I just sprinkled some powdered sugar over the top and Voila!   See how cute these came out.  The chocolate really does make my mouth water.  Just saying!

Next up will be to experiment   I love these!  I'm thinking savory, like cheese, or taco meat, or sauteed mushrooms.  How about dessert?  smores, jam, or apples?  Oh boy, I'm in trouble.  I have to space these out!

I hope you try these wonderful pancakes.  They are fun to make, cute to look at, and the variations are endless.

Enjoy!

Ebelskivers

Makes 21 pancakes:  4-7 servings

1 cup all purpose flour
1 1/2 t sugar
1/2 t baking powder
1/4 t salt
2 large eggs, separated
1 c milk
3 T unsalted butter, melted and slightly cooled
desired filling (chocolate spread, jam, cheese etc)
Confectioners' sugar for dusting

Preheat oven to 250 degrees.

In a large bowl add flour, sugar, baking powder, and salt.  In a small bowl whisk the egg yolks, milk and 2 tablespoons of the melted butter.  Add the egg mixture to the dry ingredients and stir until well blended.  The batter should be lumpy.

In a clean small bowl using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.  Fold egg whites into the batter lightly, just until you don't see any white streaks.

Add 1/4 t of melted butter to each well of the ebelskiver pan and heat over medium heat until butter bubbles.  Add 1 tablespoon of batter to each well.  Add 1 teaspoon of filling if desired.  Top with another tablespoon of batter.  Cook about 3 minutes until bottoms of pancakes are golden brown.  Use 2 wooden skewers to turn the pancakes and cook about 2-3 minutes on the other side.

Transfer finished pancakes to a baking sheet and keep warm in the oven. Repeat making the other batches of pancakes. When complete dust the pancakes with confectioners' sugar and serve immediately.

Pork Tenderloin, Pear, and Glazed Walnut Salad

How about a light dinner?

Pork matches well to the sweetness of cider, but instead of braising, sear tenderloins for a quick weeknight salad with slices of fresh green pear. If the weather is too chilly to fire up the grill, use and indoor one or the broiler works just as well.

This salad will leave you wanting more.  It is hearty enough to please a manly appetite but light enough to satisfy a woman's palate too.

This uses fresh pears, which are abundant right now.  A perfect mix of salad, pork pears, and some crunchy sweet walnuts.  The dressing?  A simple sherry vinaigrette.  A simple touch to a salad packed with flavors.

Eat Well 2013

Pork Tenderloin, Pear, and Glazed Walnut Salad

Adapted from Williams-Sonoma

serves 6

½ c store bought glazed walnuts

2 pork tenderloins, each about 3/4 lb., trimmed

1 Tbs. olive oil

3 Tbs. chili lime rub (such as Mrs. Dash or Williams-Somoma)

For the vinaigrette:

7 Tbs. olive oil

2 ½ Tbs. sherry vinegar

Salt and freshly ground pepper, to taste

2 firm but ripe pears, preferably Bosc

6 handfuls (about 6 oz.) mixed salad greens

Preheat an oven to 350°F.

Prepare a hot fire in a grill, or preheat a broiler.

Brush the pork tenderloins with the olive oil and season with chili lime rub coating all sides.  Grill or broil  (4 inches from the heat source) turning occasionally to brown evenly, until an instant-read thermometer inserted into the thickest part of the meat registers 150°F or the pork is pale pink when cut in the thickest portion, about 12 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the  pork crosswise into slices 1/4 inch thick.

To make the vinaigrette, in a small bowl, whisk together the olive oil, the vinegar, salt and pepper.

Halve, core and cut the pears lengthwise into very thin slices. In a large bowl, combine the greens, walnuts and vinaigrette and toss to mix well. Arrange the dressed greens on a platter or individual plates, top with the pork and pear slices and serve immediately. Serves 6. 

Need a good quick weeknight meal?

Pork chops are a wonderful cut of meat.  They are lean and healthy.  A great alternative to chicken.  Growing up my mom made pork chops all the time.  I still eat them every once in a while.  If I must confess,  I actually like pork tenderloin better...but a good old "thin cut" pork chop is good for weeknight cooking.

To give the chops a little jazz I made a sauce to go with them.  Pork lends itself to fruit flavors really well, and since I had a jar of reduced sugar apricot jam, that was the perfect choice.  

This meal turns out moist and juicy, low in calories and fat, and carbs.  A winner in my book.  I can be made in under 30 minutes so it's on the table quickly.  Perfect for the winter weather, this dish is comforting and tasty.  It's sure to be a winner with the whole family!

So try a nice pork chop in this week's meal rotation.  Simple, easy, and oh so tasty!  What could be better than that? (sound like Ina Garten don't I? *wink*)

Enjoy!

Pork Chops in an Apricot Sauce

serves 4

8 thin cut pork chops
Salt and pepper
2 tablespoons canola oil
1/2 cup low-sodium chicken broth
1/2 cup low sugar apricot jam
2 tablespoons Dijon mustard

Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook about 2 minutes per side until browned. Transfer chops to dish and set aside. 

Pour off any extra fat from skillet. Add chicken broth and bring to a boil over medium high heat. Scrape up any browned bits on the bottom of the skillet . Boil until liquid is reduced by half, about 3 minutes. Add apricot jam and continue to boil. Cook about 2 more minutes until whisking sauce, until thick. Add mustard and stir to combine.

Add pork chops back to the skillet and pour any juices back into the skillet for flavor. Turn pork chops several times in sauce to coat. Place chops on a plate spooning additional sauce over the top.