Comments on: Aebleskiver Recipe: What’s old is apparently very “new” again http://www.perfectflavor.com/2010/01/13/aebleskiver-recipe-whats-old-is-apparently-very-new-again/ Local Artisanal Food with Two Scoops of Ice Cream Tue, 15 Nov 2011 18:39:37 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: lynsie http://www.perfectflavor.com/2010/01/13/aebleskiver-recipe-whats-old-is-apparently-very-new-again/comment-page-1/#comment-500 lynsie Mon, 13 Dec 2010 23:48:42 +0000 http://www.perfectflavor.com/?p=94#comment-500 hello rosalyn. I recommend freezing or refrigerating the batter, but have never frozen the 'skivers. I'm sure you can do it, just keep in mind that they will most likely not be as buoyant and they are when eaten freshly-made. If you have a bunch leftover, I would suggest cramming them into a buttered bundt pan and making your own version of monkey bread. Just maybe coat them in a sour cream/cini-sugar/flour/egg mixture and bake til heated through. Yum! If you want a more precise recipe, I can draw one up! hello rosalyn. I recommend freezing or refrigerating the batter, but have never frozen the ’skivers. I’m sure you can do it, just keep in mind that they will most likely not be as buoyant and they are when eaten freshly-made. If you have a bunch leftover, I would suggest cramming them into a buttered bundt pan and making your own version of monkey bread. Just maybe coat them in a sour cream/cini-sugar/flour/egg mixture and bake til heated through. Yum! If you want a more precise recipe, I can draw one up!

]]> By: Rosalyn Margolis http://www.perfectflavor.com/2010/01/13/aebleskiver-recipe-whats-old-is-apparently-very-new-again/comment-page-1/#comment-491 Rosalyn Margolis Sat, 11 Dec 2010 20:46:22 +0000 http://www.perfectflavor.com/?p=94#comment-491 Lynsie, You seem to know so much about the little guys--Can they be frozen and warmed later? Lynsie,
You seem to know so much about the little guys–Can they be frozen and warmed later?

]]> By: Lynsie http://www.perfectflavor.com/2010/01/13/aebleskiver-recipe-whats-old-is-apparently-very-new-again/comment-page-1/#comment-307 Lynsie Sat, 27 Mar 2010 02:13:03 +0000 http://www.perfectflavor.com/?p=94#comment-307 Hey Judy, great question! Whenever I use sugar in any recipe and refer to it as "cane sugar," what I mean exactly is evaporated cane juice, which is typically found in stores as organic sugar that is granulated like white sugar, only light, light brown in color. It should not be wet or clump together like light or dark brown sugar. Also, make sure to shake your bagbor container to make sure it freely moves around. If it seems hard, clumpy, or in one big block, then it has been exposed to moisture in which case it will be hard to get out from it's package and measure with the proper accuracy. If you ever have any sugar at home which hardens, place a piece of bread in with the sugar and seal in an airtight container. In 24 hours your sugar will be soft again. Incidentally, I always transfer my store-bought sugar into large storage containers with airtight lids as soon as I get home from the store (and have a chance to catch my breath, of course!). Happy baking! Hey Judy, great question! Whenever I use sugar in any recipe and refer to it as “cane sugar,” what I mean exactly is evaporated cane juice, which is typically found in stores as organic sugar that is granulated like white sugar, only light, light brown in color. It should not be wet or clump together like light or dark brown sugar. Also, make sure to shake your bagbor container to make sure it freely moves around. If it seems hard, clumpy, or in one big block, then it has been exposed to moisture in which case it will be hard to get out from it’s package and measure with the proper accuracy.

If you ever have any sugar at home which hardens, place a piece of bread in with the sugar and seal in an airtight container. In 24 hours your sugar will be soft again.

Incidentally, I always transfer my store-bought sugar into large storage containers with airtight lids as soon as I get home from the store (and have a chance to catch my breath, of course!).

Happy baking!

]]> By: judy http://www.perfectflavor.com/2010/01/13/aebleskiver-recipe-whats-old-is-apparently-very-new-again/comment-page-1/#comment-306 judy Fri, 26 Mar 2010 21:15:20 +0000 http://www.perfectflavor.com/?p=94#comment-306 When you say cane sugar--do you mean just regular old white sugar? Because cane sugar comes in white--brown and dark brown. When you say cane sugar–do you mean just regular old white sugar? Because cane sugar comes in white–brown and dark brown.

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