Happy Spring!

 

Deviled and Scotch Eggs for Ostara

 

(Deviled and Scotch Eggs for Ostara)

I know I promised you all a soup recipe next, but I needed to take a pause here to welcome Spring!

It is officially spring here in the Northern Hemisphere, but when I look out my window it is to look at endless snow, with more expected over the next 2 days! It hardly feels like Spring here, although there are subtle differences if you look for them. Roberto was just remarking about how the sunlight coming in the window feels like Spring sunshine and I know I have felt that the air has taken on a softer nature. Of course there is another hour of daylight than just a few weeks ago. However, we have no buds on the trees yet, nor any flowers poking up through the snow, and the Canada geese have not passed our house on their way back home yet, but I know the root children are waking up under ground waiting for their big growth spurts.

I have a nice group of women in my community who meet once a month. We rotate houses and we also rotate the topic of conversation, it has gone from childbirth and what we all did with our placentas, to more community matters and then over to more spiritual topics, but it is always a wonderful evening.

I hosted this month’s meeting and I always celebrate Spring or Ēostre (Ostara) with Eggs, which is truly the most symbolic food of the season (see why here).

I made a nice platter of Deviled Eggs   (this time I spiced them with honey mustard, dill and chives) and Scotch Eggs and another platter with Smoked Salmon, pickles and olives. We had a nice spread, all of the women brought something different –  a nice effervescent bottle of white wine, a tray of chocolate covered strawberries, a sausage and veggie casserole, a gorgeous apple tart and a nice bottle of homemade ginger beer to wash it all down with. It felt like a very springtime menu!

What do you do to celebrate Spring?

Post-Partum Freezer Meals: Eggplant and Spiced Meat Bake

 

Eggplant and Spiced Meat Bake

The Mediterranean flavors are still on my mind and today’s post I will share with you a delicious casserole dish that is easy to assemble and cook, but tastes like you spent hours putting it together. This is a great addition to your post-partum freezer meal list because it is one of those dishes that tastes even better a day or two later after the flavors have really had a chance to marry, and there are some really great flavors! If you aren’t going to freeze this for later use, please make sure you make enough for leftovers, or you are really missing out!

This recipe is based loosely on Moussaka. It has all the same elements, the tomatoes, the béchamel and the spiced meat. However, I didn’t have any ground lamb, as is traditional, so I used what I did have – buffalo meat. You could use ground beef, lamb or even ground turkey in this dish and it would taste great!

When choosing your eggplant, smaller is always less bitter, yet even so I still salt and drain them before cooking to take any bitterness out. I used graffiti eggplants in this dish, I really like the flavor and they have a great melting quality to them when cooked, which is perfect for this dish. You can easily spot them because they are tear shaped and have variegated coloring of purple and white.

I hope you enjoy this hearty, delicious and simple dish!

INGREDIENTS:

3 medium eggplants, cut into thin rounds
salt
¼ cup olive oil
1 small onion, diced
4 cloves of garlic, minced
1 pound of ground meat
1 tsp of ground cinnamon
1 tsp of Beau Monde (contains, cloves, cinnamon, allspice, nutmeg, bay leaf and pepper)
2 hand fulls of arugula
1 – 28 ounce can of diced tomatoes

¼ tsp nutmeg
1 cup of organic yogurt (I used homemade goat yogurt)
3 eggs

METHOD: Cut the eggplant into thin rounds, place in a colander and mix with about a tsp of salt. Let rest for 20 minutes. While the eggplant is resting, preheat the oven to 400 F. After 20 minutes, rinse the eggplant and squeeze out any excess moisture. Stir the eggplant in a bowl with 2 TBS of olive oil. Place on a baking sheet and bake in the oven for 20 minutes.

Heat the rest of the oil in a skillet sauté the onion and garlic until translucent, then add the meat and spices and cook until nice and browned. Then add the arugula and the tomatoes. Simmer the sauce for about 20 minutes, or until it gets nice and thick. Salt and pepper to taste.

While the sauce is cooking whisk together the nutmeg, eggs and yogurt. This is in place of a traditional béchamel sauce.

Place a thin layer of eggplant in a large glass baking dish and then put a layer of the meat sauce. Continue to do this until all the ingredients are used up – in the same manner you would make lasagna – end with a layer of eggplant. Then add the yogurt mixture on top.

Place in the oven on the middle rack and bake for about 45- 50 minutes, until the top is golden brown. Let it rest for about 10 minutes before cutting into it.

Serves 6

Shredded Lemon-Yogurt Chicken over Grain-Free Naan with Garlicky Tzatziki

 

Shredded Chicken on Naan with Tzatziki

(Shredded Lemon-Yogurt Chicken over Grain-Free Naan with Garlicky Tzatziki)

Sometimes in the dead of winter, you long for something sunny and bright. During winter’s darkness I often become hungry for the bright sunny tastes of the Mediterranean.

On a recent trip to Costco we were excited to find organic chicken – breasts and thighs. This might not sound very exciting, but when you raise your own chickens for meat (and eggs!) most of the time the only chicken meals you really make are whole roasted chickens or chicken soup. When you free-range your chickens they don’t tend to get as nice and plump and so the breasts and other parts tend to be on the smaller side. So we were excited to find decent quality chicken cuts for very good prices at Costco to add some diversity to our dinners.

Having various cuts of chicken is a luxury for us and so I wanted to do something fun with the meat. I made several slices into each breast and stuffed them with slices of meyer lemon. Then I rubbed the breasts with a mixture of homemade goat yogurt, salt, garlic, oregano, mint and lemon juice. I baked the breasts in the oven until the meat could be easily shredded. Then I served the shredded meat on top of grain free naan bread with slices tomatoes, cucumbers and arugula and then topped the whole thing off with homemade tzatziki.

This meal really hit the spot! It was comprised of all the flavors I was looking for without taking a long time to make. Cooking with an infant in the house means cooking in stages. I made the naan earlier in the day – easy to reheat later. I also made the tzatziki early, so the garlic had time to really penetrate the yogurt. I decided to bake the chicken so it was very hands off. Then at the end I just had to pull the whole thing together.

I served it with a simple side of oven roasted eggplant dices.

Lemon-Yogurt Chicken Breasts

INGREDIENTS:

2 organic chicken breasts
¼ cup plain organic yogurt (cow, goat, non-dairy)
2 TBS lemon juice
2 cloves of garlic, minced
salt to taste
1 tsp dried oregano
1 tsp dried mint
drizzle of good extra virgin olive oil

METHOD: Place chicken breasts in a shallow baking dish and mix with all the ingredients. Let sit in the refrigerator to marinate for at least 2 hours. Preheat oven to 350 F. Place baking dish with chicken and marinade in the oven and cover, bake for 45 minutes until meat is tender enough to shred.

Tzatziki

INGREDIENTS:

1 ½ cup plain organic yogurt (cow, goat, non-dairy)
2 TBS lemon juice
½ of an English (seedless) cucumber, shredded
5 cloves of garlic, shredded or grated
salt to taste
1 tsp dried oregano
1 tsp dried mint
drizzle of good extra virgin olive oil

METHOD: Mix all ingredients together in a bowl and place in the refrigerator for at least 2 hours before serving.

Oven Roasted Eggplant Dices

INGREDIENTS:

2 small eggplants, diced and salted
extra virgin olive oil

METHOD: Preheat oven to 400 F. Dice the eggplant and place in a colander, lightly salt the eggplant and let sit for about 20 minutes. In 20 minutes rinse the eggplant and squeeze the pieces to get the water out. Place on a cookie sheet and drizzle with olive oil. Roast for about 25-30 minutes or until golden brown. Salt to taste.

Grain-Free Naan Bread

I have used both of these recipes and they are great for this purpose!

Grain Free Garlic Naan (Gluten/Yeast/Nut/Dairy Free) by Real Sustenance
Paleo Naan Bread (Flatbread) by Swiss Paleo

 

Duck Schnitzel with Rødkål and Mustard Potatoes (gluten free)

duckschnitzel

 

Making gluten-free duck schnitzel is simple, but it is such a treat! Recently I was the happy recipient of some wild duck and goose breasts. My friend’s son is a prolific hunter and needed someone to give some meat to, so I was happy to oblige.

I made sure to pound the duck breasts so they were very thin and decided to serve it with traditional cabbage and potato accompaniments. Rødkål is a sweet and sour cabbage dish from Denmark and I did my own version of a hot German potato salad using hot potatoes and adding some mustard for an extra lift of flavor. Both vegetables went perfectly with the schnitzel and it was one of the best dinners I had cooked in a while. The best part was how quick and easy the dishes were to make!

Next time you have some duck breasts, give this a try or if you can’t easily come by duck breasts, try the classic Weiner Schnitzel which uses pounded veal cutlets, pork is also good.

Duck Breast Schnitzel

INGREDIENTS:

4 duck breasts pounded thin
2 large eggs, scrambled
3/4  cup of gluten-free bread crumbs
1 tsp salt
1 tsp dried thyme
1 tsp sweet Hungarian paprika
2 TBS good quality butter
Lemon wedges

METHOD: Pound the duck breasts out nice and thin. Scramble an egg in a shallow bowl and in another shallow bowl mix the breadcrumbs with the salt and spices. Place a skillet on the burner on medium-high heat and melt the butter.

Dip each duck breast first into the egg and then coat it well with the spiced breadcrumbs. Then place both duck breasts into the melted butter and cook on each side until the coating is browned and crisp – about 2 minutes on each side. Serve with lemon wedges.

Rødkål

INGREDIENTS:

3 ½ cups shredded red cabbage
1 small onion thinly sliced
2 TBS good butter
2 TBS apple cider vinegar
¼ cup of lingonberry or red currant jam
salt & pepper
1 ½ tsp Beau Monde- allspice, bay, cinnamon, cloves, mace, nutmeg, black and white pepper
½ cup water

METHOD: Preheat oven to 350 degrees. In a skillet over medium heat melt the butter. Add the cabbage and onion and some salt and sweat the cabbage and onions. When they begin to soften mix in the vinegar, jam, spices and water and bring to a simmer. Simmer with a lid on for about 40 minutes; add more water if it is getting dry.

Mustard Potatoes

INGREDIENTS:

5 medium sized yellow potatoes, boiled al dente and roughly chopped.
4 strips of bacon, diced
1 small onion, diced
1 clove of garlic, diced
1 TBS apple cider vinegar
1 tsp dried thyme
¼ cup Dijon mustard

METHOD:
Preheat oven to 350 F. Boil potatoes until tender, about 20 minutes and set aside. In a skillet sauté the bacon, onion and garlic. Roughly chop potaotes and place in a baking dish. Add the bacon mixture, apple cider vinegar, thyme and mustard. Stir to thoroughly coat the potatoes, then bake for about 20 minutes.

Post Partum Freezer Meals: Russian Borscht

 

2013-12-05_Borscht_Mashers

I loooove borscht. The first time I ever made it I was over run with beets from my CSA. This was in college and we had an agriculture program there and if you lived on campus (or off) your could buy a CSA share. This was the first time I had ever heard of a CSA by the way and I thought it was very cool and it taught me to cook lots of different kinds of produce I wasn’t used to.

So I was in my on campus apartment making dinner for my housemates. Everything in the kitchen was red, including my hands and my shirt. I loved the experience. Ever since then, I have been hooked. In fact during my pregnancy I had a dream while napping of eating borscht, so my husband made it for me. Since I love it so much, I figured it would be a perfect addition to my postpartum menu. I used beets that we had grown in our garden the year before that were roasted and then frozen. Definitely handy for a borscht lover.

This soup is restorative, comforting and deeply nourishing. Since I am such a borscht fanatic, I asked my friend and fellow blogger Sofya, who blogs at A Girl’s Guide to Guns and Butter for her recipe. She is from Azerbaijan and that being a former Soviet republic, I figured she would have a truly authentic recipe. Her recipe begins with making homemade beef bone broth which is the base of the soup. This is truly delicious comfort food.

This borscht is the best! In fact I am eating some right now. Today I served it over mashed potatoes with some fresh sauerkraut on top. In my version I was lazy and I cubed all my veggies instead of grating them. But I guess you can’t blame me for taking a short cut, I was 9 months pregnant when I made it! I hope you make some and enjoy it during the cold, cold days of winter.

Russian Borscht Recipe by Sofya Hunt

Makes approximately 7 to 8 quarts

INGREDIENTS:

For the stock:

2 roasts, such as chuck or arm, 2 to 3 lbs each, or 4 to 6 lbs soup bones (or some combination of both)
2 gallons cold water
1 whole turnip, unpeeled
1 whole large onion, peeled and studded with 10-12 cloves
2 large carrots, unpeeled
1/2 celeriac, peeled
2 large bay leaves
10 dried allspice berries

For the soup:

12 medium beets
1 medium head of cabbage, shredded (do not use the core)
2 small to medium unpeeled turnips, grated
2 medium to large unpeeled parsnips, grated
4-6 unpeeled carrots, grated
1/2 celeriac, peeled and grated
2 large onions, chopped
2 potatoes, cubed
3 sticks of butter, for sauteing the vegetables
2/3 to 1 whole 8-oz can tomato paste
meat reserved from making the stock, cubed
1 whole head of garlic, cloves peeled and minced
organic beef base, or an equivalent
additional water or stock, as needed
lemon juice, to taste
salt and black pepper, to taste
1 bunch parsley, chopped
sour cream and extra parsley, for serving

The Stock

Place meat and vegetables in cold water and bring to a simmer. Skim off the scum that will rise to the top just before the simmering point. Once the stock is simmering, add bay leaf and allspice. Cover partially and simmer for 2 to 3 hours, or until the meat is fork-tender and the liquid had been reduced by at least half. Let cool and strain, reserving the meat and discarding the vegetables and spices. Note that I don’t degrease my stock, but if you’d like to do it, chill it in the fridge overnight and use a slotted spoon to remove solidified fat from the surface in the morning.

The Soup

Preheat the oven to 400 degrees F. Wrap the beets tightly in foil and pierce the packages (the foil and the beets) with a fork in several places to allow some of the steam to escape, thus preventing them from exploding in your oven. Place on a rimmed baking sheet lined with parchment paper and roast for for 1 to 1.5 hours, or until a knife can be slid easily in and out. Remove from the oven, allow to cool, and unwrap. To peel them easily, hold each beet under warm running water while rubbing it with your hands – the skins will slip right off. Grate cooled beets and set aside.

Melt butter in a large stainless steel saute pan or a dutch oven (don’t be taken aback by the amount of butter – it will all be absorbed by the veggies before you know it). When the butter begins to foam, add grated parsnips, turnips, carrots, celeriac, and chopped onion and saute until the onions are translucent and the root vegetables begin to soften. Reduce the heat to low and stir in tomato paste. Set aside.

Bring strained stock to a boil and add the cabbage and the cubed potatoes. Reduce to a simmer and simmer for 10 minutes. Add sauteed root vegetables and 3/4 of grated beets (we’ll be adding the rest towards the end for additional color boost). Continue simmering gently, partially covered, for 40 minutes. If your soup appears too thick at this point, feel free to add more water or extra stock until the consistency is right. If using homemade stock, add beef base (do not add extra salt until you are done adding beef base as it tends to be very salty on its own). Stir in the remaining beets, cubed meat, minced garlic, pepper, lemon juice, and more salt if needed (the exact amount of lemon juice will depend on your taste, but the goal is to strike a perfect balance between sweetness and acidity so your borscht is neither too sour, nor too sweet). Simmer for another 10 to 15 minutes, or until the beets are no longer dark-red and the garlic has mellowed out. Remove from heat and stir in the parsley.

Let cool and refrigerate overnight before serving the next day.

Alba Rose Jenevieve’s Birth Story

alba pod

I am taking a bit of a diversion on the blog for this post, as it has nothing at all to do with food. However it does explain my long absence! Many people have asked me if I would share my birth experience and I can’t think of anywhere else to share it, so it will live here. Keep in mind while reading this that some experiences are hard to put into words, even for a writer.

I think most people asked to hear the story because I chose to have Alba Rose at home in the company of midwives, something that is thought of as quite unconventional in this day and age, despite millennia of precedence. During my pregnancy people would tell me I was brave, and sometimes people were concerned for me when I told them my plans to have my baby at home. My response was always that I thought people who had babies in hospitals were the brave ones, surrounded by strangers in a strange place going through one of the most truly awesome experiences in life in the hands of doctors. Not that doctors are bad, just for me they didn’t belong in my vision as a part of my sacred transformation from maiden to mother (unless there was something wrong with me or the baby that made it medically necessary for their expertise).

For me, having a child is one of the most monumental and natural acts in the world. Women have been doing it since the beginning of time, and always at home, attended by midwives. This has been the norm for a very long time. Our culture in modern times has relegated giving birth to the realm of doctors, medicine and medical intervention, sending women the message that giving birth is in the same category as having a disease or a medical problem and that they cannot birth a child on their own. Personally, I never bought into that for myself and was always confident that when the time came, my body would take over and know exactly what needed to be done.

So my birth plan was a simple one, to labor and give birth at home in a birthing tub with very little intervention. I have always loved the water, being an avid competitive swimmer once and the idea of giving birth in water felt comforting. We were all set up a few days ahead of time, I had an intuition that the baby was going to arrive in week 39 and that is what ended up happening.

One night as we were lying in bed, wondering when the wee one was going to arrive we heard something we had never heard before in the 4 years we have lived in this house, an owl on our roof hooting loudly. I will preface this by saying that all during my pregnancy I have been drawn to anything with owls on it, and had bought a few owl themed items for the baby, so when we heard the owl, we wondered if it was a herald of labor beginning soon. I found out later, that my cousin Michelle, who is like a sister to me, had an encounter with an owl on the same night.

The next morning I woke up to some cramping. I was getting these cramps about every half an hour. They didn’t feel at all like the Braxton-Hicks contractions I had been experiencing, so I didn’t pay too much attention to them. We woke leisurely and then decided to go into town and have brunch and take the dogs on a nice long walk. As we enjoyed our day, the time between cramps got shorter and by the time we got home and had prepared a snack for dinner, they were coming about 5 minutes apart. We were just relaxing and watching TV and at 9:40 PM my water broke. It really wasn’t until that moment I realized that this was for real and I was in labor and had been in early labor all day!

We called the midwives and within the hour they were here. For the next two hours the contractions started getting more intense, but I was lucid and in my normal frame of mind, chatting it up with everyone in between contractions and taking a minute or so to concentrate when they came on again. Around 1 am things started to change, the contractions were very strong at this point and I was having a difficult time noticing my surroundings, my attention was drawn inward, into my breath, into the pain. Soon, I was not getting any rest in between contractions and as the contractions came on my stomach muscles began rippling downward on their own. It was time to start pushing. At this point it was hard to find a comfortable position and the birthing tub was not quite up to temperature yet, so I had to make do. Roberto was there the whole time with soothing words and an ice pack that he kept moving to different parts of my body so I could focus on that instead of the pain I was getting with each contraction. I was totally inside myself at this point, not really able to interact with what was happening outside of myself. It was very intense and my memory of that time is still vey foggy even now.

Eventually the tub was ready and everyone helped me walk over to it and get in. The tub was amazing, the warmth of the water slowed the contractions a bit, so I was able to rest in between and regain some reserves of strength. I remember at this point feeling like I couldn’t push hard enough to get the baby out, without ripping in half but the encouragement of Roberto and the midwives helped my mind to get past the fear and give it all I had! After a little while in the tub, I remember feeling like my legs had some strength in them again and I got into a squatting position. It was in this position that I was able to push her head out. I remember Roberto touching her head and saying: “I feel a nose!” The midwives put a hand mirror in the water so I could see what was happening, but I was in a zone and so I was concentrating on pushing, breathing and just existing, everything around me was just a big haze. Soon they told me I only needed to push one more time and the baby would be out. I told them I didn’t believe them, but I pushed as hard as I could, finally giving into the unknown and at 2:50 AM on September 8, 2013 Alba Rose Jenevieve Campus was born! Roberto got to catch her!

My bag of water had broken in the back and so when she came out, she was covered in the amniotic sack. Our midwife, Angela pulled it off of her and they laid her on my chest. She was all clean and pink, just like those fake newborns in the movies, the sack had kept her clean. I wasn’t even aware of any of this, at the time but I heard a little gurgling cry by my ear and I looked over to my right shoulder and there was a tiny little baby! Roberto announced that it was a girl.

Albajustborn

Then I remember turning to Roberto and saying: “she looks like Alba Rose, right?”. We had a few names on the list, but this was the name we were calling her in our hearts the last several months of my pregnancy. We didn’t even “officially” know she was a girl, but we KNEW.

I have also been asked the significance of her name. Alba means “dawn” in Italian. She was conceived on the Winter Solstice, the day when the sun returns, and the days start getting longer. That morning I woke before dawn and greeted the rising sun as I do every solstice, but this year had a special magic to it and we now know why! Alba is also the Gaelic name for Scotland. Rose is for the flower – her little rosebud mouth and also for the sun rising. We also found out recently that there is a rose called the Alba Rose that is an ancient rose variety from the time of the Romans and it is the rose that was adopted as the symbol of the Jacobites (Scottish nationalists) and this rose variety is also known as “The Jacobite Rose”. I have some Jacobite ancestors in my lineage, so it really fits! Jenevieve is the French version of my name and since she was conceived in Quebec City, it is a nod to that bit of her personal history.

albamommyjustborn

Birthing this baby is the hardest thing I have ever done in my life and also the most gratifying. I am so thankful that we were able to have her the way we wanted, in the comfort of our own home, surrounded by trusted midwives who had been with us through the whole pregnancy. I am so grateful to have a healthy baby girl who has quickly become the biggest joy in our lives!

Orange Olive Oil Bread (paleo, gluten-free, dairy free)

 

Orange Olive Oil Bread

This is my first post in a very long time, but recently I have been inspired to start blogging a bit as I have made some very delicious recipes from some cookbooks I have received over the last month that I wanted to share with my readers, if you are still out there J

As I prepare to give birth to my first child in about a month, I have been looking for recipes that are easy to make and can be frozen. I plan to stock my freezer with these kinds of foods for the first few weeks after the baby is born – and this delicious recipe is definitely in the mix! If you have some great ideas, please come on over to my facebook page and add links to the thread for your favorite freezable items – casseroles, breads, muffins, etc.

I love this bread and I can’t wait to make it again. It smelled so good while I was mixing and baking it. It is moist, soft and extremely fragrant with the oranges and the olive oil – a classic Mediterranean flavor combination. I have been enjoying it all week for breakfast slathered in butter and served with a bowl of homemade goat yogurt and fruit. It is very filling and perfect for these hot summer days. In the winter I can see this bread going well topped with a rosemary compound butter.

This recipe comes from the book Paleo Indulgences: Healthy Gluten-Free Recipes to Satisfy Your Primal Cravings. I have modified the recipe somewhat. First, I doubled the recipe so that it would fit in a normal loaf pan (the original recipe is for 2 mini loaf pans). I also used almond flour instead of hazelnut flour, because I didn’t have any hazelnut flour and finally, I used honey instead of maple, and I didn’t increase the amount when I doubled the recipe, in fact I lessened it. For one, I think honey pairs better with the Mediterranean flavors of olive oil and orange and secondly, 2/3 cup of honey would be too sweet for this recipe, by my taste buds. Go ahead and taste the batter before you decide for yourself the level of sweetness that you need.

INGREDIENTS:

2/3 cup coconut flour
2/3 cup almond flour
1 tsp baking soda
¼ tsp sea salt
10 eggs
1/4 cup honey
½ cup extra-virgin olive oil
2 tsp vanilla extract
zest and juice from 2 medium oranges

METHOD:

Preheat oven to 350F. Place dry ingredients in a medium bowl and whisk to combine. Add wet ingredients and blend well with a hand-mixer (I used  my Kitchenaid for this recipe and it worked great – so I mixed the wet ingredients first and then added the dry).  Grease a loaf pan with coconut oil or butter. Bake 35-40 minutes or until the center of the loaf springs back when lightly pressed. Cool 10 minutes in the pan and turn onto a wire rack to cool. Store in fridge, but can be frozen for up to 2 months.

Holiday Baking Series: Gluten Free Æbleskiver (also called Förtchen, Futtjens, Ferdons or Fritters)

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.