Okay, so the Americans like our Æbleskiver. It strikes me as a little …odd, for some reason, but ok. Fair enough, they do taste delicious if homemade.
Wait… You want to eat them now? In the summer?
…okay… But you’ll eat soooo many during December that you might want to save some appetite for then, yeah?
What?! You’ve made them “stuffed with fig jam and prosciutto”?
“Here in the States, we take more liberties with the poor ebelskiver than serving it out of season,” notes the Washington Post’s Tim Carman. Nice spin, Mr. Reporter.
“We like to treat the lightly sweetened batter as a canvas for our God-given right to free-form kitchen experimentation. The ebelskiver becomes a vessel for chocolate chips, jams, jellies, cheeses, corn, smoked salmon, scallions, pears and too many other ingredients to enumerate here. The ebelskiver is Zelig: It can assume the personality of a jelly doughnut, scallion pancake, strawberry shortcake, deli sandwich, poppy-seed muffin, polenta cake, even peanut-butter-and-jelly sandwich.”
So God has given you the right to turn Æbleskiver in to a “vessel” for all kinds of food? Right. Can we agree to call the original ones for “Ebleskivers” and the God-given American versions for “Pieces of Dough with Things In Them”? Just so I know what I’m sinking my teeth into.