I like talking about ancestral food. I have found through personal experience that by preparing ancestral foods you can connect to the cultures of your birth in a fun and enjoyable way. It is like living history, but with food. My spiritual practice focuses a lot on ancestor veneration, i.e. honoring your ancestors. I have found the most profound way for me to do that is to expand my culinary repertoire and skills to include foods that had significance to those ancestors.

One of the most important days of the year to celebrate the ancestors is December 20th, also known as Mōdraniht or Mother’s Night when the female ancestors of one’s family linse are celebrated and thanked for, well, nothing short of making our lives possible. This is one of my favorite days of the year and I am doubly lucky as I have so many ancestors to celebrate, both from my adoptive and birth families! I celebrate this night by creating a holiday treat, usually a cookie, reflecting a particular branch of ancestry. In years past I have made :

Cuccidata, Sicilian Fig Cookies

Polenta & Sesame Biscotti

Pfeffernusse Shortbread

Last year we made these. I have always known them by their Danish name, æbleskiver, but I came across this recipe for a gluten-free version last year in Pinterest  and when I read the blog post, I knew I had to make these for Mother’s Night as the blogger who created the recipe and I share heritage from Holstein (which has switched around between being part of Denmark and Germany).

Here is what Heidi, the creator of this treat has to say about its origins:

“Förtchen are a traditional Christmas pastry in parts of northern Germany, especially in Schleswig-Holstein and in Denmark. My family’s original fritter recipe is much like a very dense cake-style donut hole.”

And some more tidbits from her Aunt:

“Our German ancestors were from the most northern part of Germany, in an area called Schleswig-Holstein. That part of the country was once a part of Denmark and I suspect that this recipe is somewhat Danish in origin.”

Heidi has a wonderful step by step guide to making these on her blog  she also has a link to the original non gluten free version.

We flavored our æbleskiver by filling them with some chestnut cream we had bought when visiting Quebec City. It was a wonderful holiday treat! My hope is to make them sometime during the season this year, although not for Mother’s night as I like to do something different each year.