Much of my multicultural/multiracial humilation as a child resulted from my love of "weird" (meaning not American) food. I packed leverpostej (liverpaste) sandwiches with me to school--sometimes on rugbrod (the hearty, solid brown bread akin to pumpernickel). I loved frikadeller (a Danish meatball patty for lack of a better description--to me it spells love!). For a special treat when a friend would spend the night (which was not often), I'd request kod boller i kai (meatballs in curry sauce) over rice. That was a particular hit for humilation: it was a green sauce ("snot" in kid parlance) and meatballs (kids would call them boogers seen in this concoction). Yeah, it was a tough childhood loving the foods that were the foods my mother had always eaten--the only ones in her arsenal of recipes--and the ones that still speak to me of my mother and home.
BUT the holiday season always ushers in a popularity for things Danish. There are of course the ubiquitous Danish cookies in blue tins at every grocery store and drugstore (do you remember when the cookies were a delicacy?) -- but the most delectable of the Danish holiday treats is AEBLESKIVER. That's a-e stuck together (a Danish letter of the alphabet)-b-l-e-s-k-i-v-e-r : literally the word means apple slices. But what they are --as you can probably tell from the above photo--are pancake balls. They're fried in a special pan akin to something like an egg poacher. Traditionally, apple slices were put inside before turning the little ball over to seal them in. In my family, we simply eat aebleskiver with applesauce and sugar. Lots of them. In the holiday spirit, I am sharing with you my mother's recipe. (The recipe gets revised a little bit each year--if you want the revisions email me. I'll be digging out the Christmas stuff on Sunday.) Remember you need a special pan that wildly can be found many places such as: cooking.com for $9.50, and the Oregon Gourmet for $20.00. And be careful: these things are addictive.
6 cups buttermilk
6 cups flour
3 teaspoons baking powder
3 teaspoons of baking soda
6 teaspoons of sugar
touch of cardamom and grated lemon peel
Fry in special pan; use lard or crisco for frying. Use kebob stick for turning or small knitting needle.
I realize after writing this you might need help with the mechanics of it all. If so, let me know. I'm not a very expert recipe writer, but I can walk you through it. Enjoy!