Jens Gyldenkærne Clausen/ Flickr
If you’re up early this New Year’s morning, you might be whipping up breakfast for the folks who may have stayed out too late and imbibed too much. One California Congressman has a plan for his family’s morning nosh.
Democratic Congressman Jim Costa of Fresno is of Portuguese descent. His sister married into a Danish family. The extended clan’s holiday celebrations combine the two cultures.
A traditional Danish holiday food, he says, is aebleskivers. "With powdered sugar and melted butter and applesauce."
Costa’s side of the family contributes the Portuguese sausage linguica. But Costa says he’s pretty good at flipping the aebleskivers. "They’re best of course when they’re hot and warm and so usually we get at least two skillets going because each are capable of doing I think about eight aebleskivers at a time when you’re flipping them and so you’re kind of moving them quickly then. Of course the Portuguese sausage, the lunguica is easier."
Costa’s tip: Don’t hesitate to toss out the first batch or two till you get the right temperature and technique.
Congressman Jim Costa’s Aebleskiver Recipe
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
½ teaspoon baking soda
½ teaspoon salt
2 egg yolks
4 tablespoons melted butter
2 cups buttermilk
1 cup vegetable oil for frying
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter, and buttermilk and beat until smooth. Gently fold in the egg whites last. Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cut and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edges, turn them quickly. Danish cooks use long knitting needles, but a fork will work. Continue cooking, turning the ball to keep from cooking.