What a delightful breakfast, a light and fluffy pancake ball, a dough delicious and healthy. Using this aebleskiver recipe from Solvang Danish Days, I cut the entire recipe in half and substituted almond buttermilk (1 c almond milk, a tbsp-ish splash of cider vinegar) in place of cow's milk, since I never have that on hand. The half recipe made 36 small aebleskivers, 4 batches from my pan.
I invited my roommate to join in my trying a new food. Sadly, I had NO jam on hand since I've stored all my canned goods in a friend's garage for safekeeping while I'm transitory, so we ate them with powdered sugar and real maple syrup. Delicious.
Aebleskiver pan, cast iron
This beauty of a pan was one of my silly/awesome goodwill finds from my summer in Poulsbo, WA, a small town with a history of Scandinavian immigrants and traditions. I also found wooden-heeled clogs, a krumkake iron, more on that later. I gave the pan a small scrub, dried it on the gas range, and added a little butter to each spot on the pan before pouring in the batter. Following tradition, I turned the pancakes using a metal knitting needle and found it got easier with each subsequent batch. The pan became more seasoned, along with my skills.
'Twas fun. Merry Christmas! Any special treats making their way into your home right now?
Many months back I sauntered on down to the Puyallup fair grounds for the Shepherd's Extravaganza, a part of the Spring Fair that celebrates wooly goodness. It may have been a tad less exciting than monster trucks and demolition derbies but it paired well with the mutton bustin' we saw. Judges rated the best fleeces and awarded corresponding ribbons, vendors sold prepared fiber and yarn of various sorts, and I ate fair food and spent my money on sheepish delights...
... such as this beautiful roving of all black jacob sheep's wool. Above you can see the wool in three different states: prepared fiber (roving in this instance), handspun singles on a bobbin from my spinning wheel, and the two-ply end product. And another view:
I've been practicing my ability to spin worsted or woolen yarns, and I'd call this a semi- worsted. The fiber is much softer than I expected from this sheep and I'm glad to be supporting the livelihood of a rare breed. Long …
I came into an abundance of organic kale through a friend and as a means of somehow preserving a bit (there's no way I can eat the lot fresh before it goes bad), I did a canning experiement: Pickled Greens. I could not find any resources on canning hardy winter greens such as kale, chard, etc but it's quite possible that canning kale might result in a mushy and/or tasty mess. Right?
Starting at 10pm, Carson and I inspected the kale for any leaves that were bug infested or diseased-- and this was a most enjoyable activity. I got a good laugh when Carson told me his grandma used to challenge him and his brother to "find as many slugs in the garden" as possible. It wasn't until fairly recently that Carson realized his grandma's ploy was really a way for her to rid the garden of pests. Ha! Anyhow, then I made a potent brine with white vinegar, water, and some pickling spice I picked up from Remlinger Farms last summer (we…
This weekend we had a glut of food leftover from our harvest that didn't sell at our Farmer's Markets. After keeping some for our own plates and trying to work some of our vegetables onto restaurant menus, we decided to preserve some and donate the rest to the food bank. There are a number of canning posts from this busy weekend so be ready!
First up from our farm fresh food is Dilled Cauliflower, a recipe on page 95 of one of my default canning books, Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest. The recipe simply combines a 1:1 vinegar/water brine with added salt and mustard, plus fresh dill, garlic cloves, and chili peppers for flavor in the jars. I love how the different colors from the two varieties of cauliflower add some nice color variation. The yellow is a variety we grow called Cheddar Cauliflower and it tastes the same as the white variety.
Equipment preparation always happens first so I lined up my pots, jars, jar-lifter, l…