This Ricotta Salata Aebleskiver Recipe Comes With The Best Fresh Herb Spread

he following recipe for Ricotta Salata Aebleskiver with Grilled Corn and Fresh Herb Spread is from “AEBLESKIVER: A New Take on Traditional Danish Pancakes” by Pim Pauline Overgaard. It’s available for purchase on Amazon.

Some have a savory tooth rather than a sweet one. With aebleskivers, a sphere-shaped Danish pancake, you can have the savory treat you’re looking for. Specifically, these Danish pancakes can complement any a dish or entree. In Pim Pauline Overgaard’s cookbook, AEBLESKIVER: A New Take on Traditional Danish Pancakes, Overgaard includes the savory spins on the Danish pancake, including this Ricotta Salata Aebleskiver with Grilled Corn and Fresh Herb Spread. Despite the long name, the recipe will have you baking and cooking but won’t take up too much of your time. This meal will be perfect for a cozy night in.

Ricotta Salata Aebleskiver with Grilled Corn and Fresh Herb Spread

Difficulty:BeginnerPrep time: 40 minutesCook time: 20 minutesTotal time:1 hour Servings:21 aebleskiver servings

Ingredients

Fresh Herb Spread

• 1 1/2 cups (185 g) shaved ricotta salata
• 1/4 cup (10 g) finely chopped fresh parsley
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh dill
• 1 1/2 cups (360 g) creme fraiche
• Juice of 1/2 lemon
• Pepper

Grilled Corn

• 6 ears corn, shucked
• 1/4 cup (55 g) melted butter
• Salt

Aebleskiver

• 2 large eggs, separated
• 2 cups (280 g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups (480 ml) milk
• 2 tbsp melted butter + more for the pan
• 1/2 cup (60 g) shaved ricotta salata + more for serving
• 2 tbsp finely chopped fresh parsley

Instructions

To make herb spread

1. Set aside a pinch each of the ricotta salata, parsley, mint, chives, and dill. In a bowl, combine the creme fraiche and the remaining ricotta salata, parsley, mint, chives, dill, and lemon juice and mix well.
2. Sprinkle the reserved cheese and herbs over the top and season with a little pepper. Cover and refrigerate until ready to serve.

To make grilled corn

3. Preheat a grill until well heated. Grill the corn, turning often, until lightly charred, about 10 minutes.
4. Brush with the melted butter and season with salt. Using a sharp knife, cut the corn off the cobs until you have 1 1/2 cups (225 g) for the .bleskiver, plus some extra for serving. Cut the rest of the cobs into quarters and keep warm until ready to serve.

To make Aebleskiver

5. In a stand mixer, whisk the egg whites until they form stiff peaks. Set aside.
6. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix well. Set aside.
7. In another bowl, stir together the milk, egg yolks, 2 tablespoons of melted butter, reserved corn kernels, ½ cup (60 g) of ricotta salata, the parsley, and dill. Pour the mixture over the dry ingredients and whisk quickly until just combined.
8. Gently fold the egg whites into the batter and try not to stir the batter again after this.
9. Heat the aebleskiver pan over low to medium heat with 1/2 to 1 teaspoon of butter in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
10. Cook until a crust forms on the batter. Using a thin wooden skewer, turn the aebleskiver 90 degrees, letting the batter spill over. Once a skin has formed, the aebleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the aebleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean. Serve right away or keep the aebleskiver warm in a 200 F (100 C) oven.

To serve

11. Serve the aebleskiver with the grilled corn quarters and herb spread.

Keywords:Dinner, Dinner Recipes, Recipe Roundup, Savory, Savoury

• Dinner
• Dinner Recipes
• Recipe Roundup
• Savory
• Savoury