Sunday, September 4, 2011

Ebelskiver for Irene


While Jessica was dutifully picking and preparing her bountiful pre-hurricane harvest, I was on the couch watching storm coverage and trying to convince my boyfriend that we really didn't need to evacuate. Short of giving in to media scare tactics and packing up the Subaru for higher ground, we decided to head to the grocery store for supplies. They were all out of flashlight batteries. We left instead with a lighter, a loaf of bread, Haribo gummy bears, and two jars of Nutella.
I know that hurricanes threaten dangerous conditions, costly destruction, and overworked NSTAR employees, but our hurricane amounted to a day of hibernation. I made the most of it with a cleaning bender, a pre-storm swim in the bay, and, happily, some excellent eating. Candles at the ready, hatches battened down, I had little else to do but cook an extravagant breakfast. It was the perfect time to try out the fancy, "filled pancake" pan my parents gave me last Christmas.
The best type of gift is the kind that you didn’t know you needed, and this one definitely falls into that category (thanks, Mom!). The pan is used to make ebelskiver, a Danish pancake that is traditionally filled with pieces of apple or applesauce, but can contain jams, cheeses, or any number of decadent fillings. Spying our hurricane survival kit, it was clear that Nutella-filled ebelskiver were in order. Banana is my favorite accompaniment to chocolate-hazelnut spread, so I decided to add two overripe bananas to the batter as well. The result was a pile of light puffs of pancake with a subtle banana sweetness, and a warm, rich taste of Nutella tucked within. I served the ebelskiver with pecans and a drizzle of maple syrup, alongside slices of fresh canteloupe from Hemeon’s Farm in Harwich (which, by the way, was more sweet, juicy, and utterly canteloupe-y than any other melon I’ve sunk my teeth into).
We enjoyed our first plates, then spent some time on the deck enjoying the breeze... and the sunshine? After the power went out, and we thought it best not to open the refrigerator door, we survived the rest of the day on the morning’s leftovers alone, grateful to have had the foresight to purchase ebelskiver fixings to get us through the storm. That is, until we got a little stir crazy and decided to go to my parents’ house for dinner from the grill. But seriously, who knows what could’ve happened.
And now, armed with a second jar of Nutella and some SPF 30, I’m confident we're ready to weather the remainder of Cape Hurricane Season.


Banana-Nutella Ebelskiver

2 Bananas, overripe
1 tblsp Sugar
2 Eggs, separated
2 cups Milk, Buttermilk, or a combination of both
2 tblsp Butter, melted (plus more for cooking)
2 cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1/3 cup Nutella

Peel bananas and mush together in a medium bowl. Add egg yolks and milk, whisking until smooth. Add melted butter. When well combined, sift dry ingredients into the mixture, and whisk until just incorporated. In the bowl of a mixer, or in a separate bowl with a clean whisk, whip egg whites until stiff, but not dry, peaks form. Using a rubber spatula, gently fold egg whites into the batter. Heat ebelskiver pan over medium-low heat, then melt enough butter to coat each indentation of the pan. Pour 2 tblsp batter into each well, then add ½ tsp Nutella into the center of each. Carefully pour an additional 2 tblsp batter into each indentation to cover the Nutella. Cook until the bottoms are lightly browned and solid (about 3-5 minutes), then flip over using two skewers, knives, or spoons. Cook the other side about 3 minutes, then flip all ebelskiver onto a plate. Continue until remaining batter is used (makes about 40. Yeah, 40).

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