Posted by Anisha | Posted in aebleskiver, funnel cakes, kitchen disasters, Solvang | Posted on 2/16/2010
I was scrolling through blogs and tweets when I came across The Duo Dishes' latest post on Aunt Else's aebleskiver! What are aebleskivers? Well, according to Solvangians and Wikipedia, aebleskivers are Danish treats served around Christmas. Aebleskiver means "apple slices," because the more traditional version incorporates apple slices into the batter. They are similar in appearance to takoyaki, a Japanese "dumpling" filled with octopus. Of course, the latter is a savory version of the aebleskiver. The aebleskivers I ate in Solvang from the Solvang Restaurant (how very original) were topped with a raspberry jam and powdered sugar, as pictured above.
Needless to say, I was jealous of Ms. Chrystal of The Duo Dishes. When I went to Solvang last with my boyfriend and roommate, I was urged to purchase a $15 aebleskiver pan. I didn't and I knew I'd beat myself up over it. Guess that means I'll have to make a trip out of it again, huh?
My bestie Stephanie came over to bake at my house and we were determined to make something that isn't too labor intensive. Why weren't we daring bakers? Well, three months prior, we attempted to make our first collaborative rainbow cake shaped like Mickey Mouse for our third bestie's birthday. After that failure (and a very messy kitchen), we decided to KISS -- as in keep it simple, stupid!
Let's just say, we took our friend to SusieCakes for birthday cupcakes instead! In an attempt to legitimize my talents as a baker, the white cake did taste really good as we did eat all of the cake scraps.
After much Googling, we came across a funnel cake recipe by kitchen god, Mr. Alton Brown. He
pretty much has a "legit" recipe for everything, so we stuck by it.
You can find the recipe here.
I used my automatic Cuisinart frosting/cookie press to pump out the funnel cake batter. The batter dispensed pretty fast, so we stuck with a round funnel cake. If you want to be uber creative, I recommend making funnel cakes using inexpensive aluminum cookie cutters. Place the cookie cutter in your shallow, oil-filled frying pan and dispense a small layer of dough in your pan. Using tongs, shake out dough from your cookie cutter and let it fry!
We tried using a heart-shaped cookie cutter, but I put too much dough and it ended up not cooking evenly. Stephanie and I decided not to waste our precious batter, so no more #fail pictures.
If you're feeling funnelicious, they're truly delicious. Changing Fergie's lyrics never tasted so good!