I scream, you scream...we all scream for aebleskivers!

Aebleskivers? Yes aebleskivers!

I first discovered these delicious morsels on a trip to Solvang, California a few years ago. Solvang is the Danish Capital of America and just so cute and charming! Many places in town serve them but my favorite is the Solvang Restaurant, which was featured in the movie "Sideways". You can order them in the restaurant and they also have a to go window outside where you can grab and go!

I'm sure at this point many of you reading this blog have questions like...but what are they? Where did they come from?

According to lore when the Vikings were roaming up and down the coasts of Europe and the waters of the Atlantic, one band of these Vikings had been particularly hard hit in battle, so, when they got back on their ship with their horn helmets and shields all dented and banged up, they decided to have one of their favorite dishes to help them regain their strength, pancakes!! Years and years ago they did not have s frying pans, so, they greased their shields and poured the pancake batter on them over the fire and aebleskivers were born!

Now you must be wondering...but what do they taste like?? They are a tasty breakfast confection, like a pancake ball often served with raspberry or lingonberry jam and powdered sugar. I love them because they also have a spicy taste to them of cardamon and mace. Besides for breakfast I think these would be fun to serve for a tea party or even a savory version could be made by adding herbs and cheese to the batter. The pan itself can be purchased in Solvang (where I grabbed mine) or Williams-Sonoma sells them also. My favorite batter mix is from the Solvang Restaurant but other recipes are on the web. The closest I've been to matching the Solvang recipe is below:

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 3/4 teaspoons baking powder
• A pinch of ground cardamom
  
• 1/4 mace
  
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened. Let mix sit for ten minutes

2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a bamboo skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot and with raspberry or lingonberry jam and powdered sugar.

Also check out the Solvang Restaurant's site and be sure to visit them if you find yourself in Solvang!

A Goode Sauvignon Blanc

Following up my Summer Sippers post I thought I'd add another to the list! Murphy-Goode Winery is based out of Sonoma and I just had a chance to try their 2008 "The Fume" Sauvignon Blanc. This wine is great on it's own, as I had it, but would be extremely food friendly too.

On the nose I got quite a bit of citrus and pineapple. On the palate there is more of the tropical fruits, and even a hint of apricot for me. Although it was mostly fermented in stainless steel there is a roundness from a touch of oak barrels used too. Try this wine with seafood. Oysters would be delicous and forget the lemons...just leisurely sip this in between each one for that hit of acidty and enjoy!

For more about their wines and to vote for me for "A Really Goode Job":

http://www.areallygoodejob.com/video-view.aspx?vid=Gzkcp2dJg1M

http://www.murphygoodewinery.com

My Top Ten Summer Sippers

So Summer is upon us...the weather is getting warmer and nothing is more refreshing on a hot summer day than a deliciously chilled glass of wine!
In honor of summer I have compiled my top ten Summer Sippers!

In general this summer, try something new! Chardonnays and Sauvignon Blancs are great for hot weather but for great value try a Torrontes from Argentina, or a Verdejo from Spain!. Viogniers are great too, they usually have a gorgeous floral, honeysuckle nose and apricot on the tongue!

Try one or all of them and have a great summer!
(wines are not listed in a particular order)



1. 2007 Etude Pinot Gris Carneros, CA ($20)
2. 2007 Slight of Hand, The Magician,
Gwurtztraminer Walla, Walla, Washington ($15-20)
3. 2008 Swanson Salon Syrah Rosato Oakville, CA
($21)
4. 2007 E. Guigal, Cotes Du Rhone Blanc Rhone,
France ($12.99)
5. 2007 Merry Edwards Sauvignon Blanc
Russian River Valley, CA ($30)
6. 2007 Don Rodolfo Torrontes
Cafayate Valley, Argentina ($10.99)
7. 2007 Telmo Rodriguez Basa Rueda, Spain ($15)
8. 2008 Miner Viognier Simpson Vineyard, CA ($15-20)
9. 2007 Hopler Gruner Veltliner Burgenland, Austria ($15)
10. NV Donna Clara Fiori Di Prosecco Valdobbiadene, Italy ($15-20)

"Tradition is meaningless without great quality..."

....Francois Billecart

Recently I was fortunate enough to enjoy a glass of Billecart-Salmon's 1998 Nicholas Francois Billecart Brut. This beautiful champagne, also appreciated by Robert Parker, was rated a 94 and is 60% Pinot Noir and 40% Chardonnay. Although there is a higher percentage of Pinot Noir I took notice more of the fruit expressed by the Chardonnay. The nose was of chalky minerality, a touch of white flowers and crisp green apple. On the palate there is green apple but also a subtle nuttiness and absolutely elegant. In general, 1998 vintages from Champagne are said to be brilliant and this one does not disappoint!

Billecart-Salmon is based out of Mareuil-sur-Ay, Champagne and they are known for their timeless style and elegance. They were founded in 1818 from the marriage of Nicholas Francois Billecart to Elizabeth Salmon. It is one of the few Houses to still be family owned . The estate also takes their consistancy very seriously and one of the ways they ensure this is by blending the wines in steel tanks. From there they are placed in small burgandy casks and aged deep in their chalk caves dating from the 17th to 19th centuries.

Treat yourself to a beautiful piece of tradition and quality!

Food Pairing: Although gorgeous on it's own this would be perfect with a citrus roasted chicken.

Eating in Regal Style at The Orangery, Kensington Palace in London

When one visits London The Orangery at Kensington Palace is a must! Upon entering The Orangery one can't help but gasp at it's beauty! This brick building was built in 1704 by Queen Anne for entertaining in the summer and sheltering fruit trees in the winter. Because it was once used essentially as a greenhouse it is all white, stunning floor to ceiling windows, lush Baroque style, and countless Corinthian columns.

Everything I had was delicious and so perfectly proper from the cucumber cream cheese and chive tea sandwiches, poached salmon and dill tea sandwiches, fruit scone with clotted cream and strawberry jam and my favorite...the Orangery Cake! The cake was a decadent (no diets allowed whist at The Orangery!) orange pound cake with rich orange butter cream frosting. I have done my best to replicate the recipe, try it for a festively spring tea party!

Ingredients:
Cake:
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp. vanilla extract
1 tsp orange zest
1 tsp lemon zest
2 eggs, at room temperature
1/2 cup low fat sour cream, at room temperature

Frosting:
1 tsp orange zest
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbsp fresh orange juice
2 tsp. vanilla extract
1/4 tsp. salt

Directions:
Serves 8 to 10.
Cake:
Preheat an oven to 325°F. Lightly grease a round cake pan and dust with flour.

In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla and orange and lemon zest on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.

Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.

Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Once cooled cut the cake in half, frost the middle, place the top on the cake, frost entirely (it may take two layers...one crumb layer and then a final of frosting)

Frosting:
Have all the ingredients at room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 4 1/2 Tbs. orange juice, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. You want the texture to be creamy but still hold its peaks

Wine Pairing:
Although I had a cup of tea that afternoon this cake would be a perfect pairing with a flute of Nicolas Feuillatte Brut Reserve!