Ebelskivers are a traditional Danish breakfast dish made using a half spherical pan. This particular design yields pancake like balls that are perfect for dipping or filling with delicious jam. Ebelskivers pans can be found at any local kitchen wares shop like Williams-Sonoma.
For the batter, whip up your favorite pancake recipe.
Heat the pan on medium heat. Add oil or butter to each sphere to keep the batter from sticking.
When the edges of the Ebelskivers begin to look cooked (about one and a half minutes) flip over and allow to cook for an additional 45 seconds or until thoroughly cooked and browned.
Serve with maple syrup, creme fraîche, powdered sugar, and fresh fruit…though jam filled ebelskivers tend to need little more than a drizzle of creme fraîche in our humble opinion. ENJOY!
Spice up your holiday appetizers and enjoy incorporating Utah's local ingredients.
The original recipe was created by Sara Foster for O Magazine. We were excited to substitute a couple of the ingredients to include our Orange Habanero Marmalade as well as use our friends at Chili Beak's Spicy Roasted Chili Oil.
The experiment was a success. DELICIOUS!
Makes 1 loaf to serve 12 to 15 Ingredients
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 cups crumbled goat cheese (8 ounces), at room temperature
- 1 cup grated Manchego (4 ounces)
- 1 cup grated Parmesan (3 ounces), divided
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- ½ cup Chili Beak (original recipe calls for harissa sauce)
- ½ cup Amour Spreads' Orange Habanero Marmalade (original recipe calls for orange marmalade)
- ½ cup pumpkin seeds, lightly toasted Directions Active time: 25 minutes
Total time: 3 hours, including chilling time Line a 7½" x 4" x 2" loaf pan with plastic wrap that extends over the pan edges and set aside.
In a food processor fitted with a metal blade, combine cream cheese, goat cheese, Manchego, ½ cup Parmesan, salt and pepper and puree until smooth, about 1 minute.
Divide cheese mixture into three equal portions. Evenly spread ⅓ cheese mixture in prepared loaf pan. Add harissa and spread in an even layer. Using a spoon, dollop another ⅓ of cheese mixture on top, then spread with a spatula or knife. Add marmalade and spread evenly in a layer. Sprinkle remaining ½ cup Parmesan, then spread remaining ⅓ cheese mixture. Cover with plastic wrap and refrigerate at least 2 hours.
To serve, remove loaf pan from refrigerator and uncover. Invert terrine onto a plate or a cheese board and remove the loaf pan and plastic. Sprinkle top with pumpkin seeds. Let come to room temperature, about 30 minutes, and serve with baguette slices or crackers. Terrine can be made up to 2 days ahead and stored, wrapped, in the fridge.
We are delighted to share the news that The Jam Shop is open for retail!
Beginning this week, we have opened the front end of our commercial kitchen up to give you an opportunity to shop at your leisure, taste any and all of what we make, or pick up some gift sets, limited edition jams (Tayberry - 2016 Good Food Award Finalist, ) and our seasonal Italian Plum & Tangelo chocolate bars.
All of what we offer will be available from 1p - 6p now through Christmas Eve.
You can also sneek a peek at our kitchen and delight in the amazing smells wafting from the copper jam pans. Yes, it's marmalade time and the pots are still on the fire!
Looking forward to seeing you at 1329 South 500 East near Liberty Park.
Until then...wishing you and yours the merriest!
Albeit weeks earlier than in previous years, this trek was awesome!
On the suggestion of friends, we documented the adventure more than ever before and shared most of it on Instagram. It was great having many of you with us along the way.
It was a beautiful week. The drive was easy and fun, the weather was amazing, and we were able to mix loads of pleasure in with our harvesting. We spent time with very near and dear friends, shared in spectacular meals, and John even found time to play fiddle tunes with two of his favorite guitar players. We frequented old stomping grounds where we were continuously fed and inspired: notably The Gardener in Berkeley and Heath Ceramics at their San Francisco location --- delivered an order of Amour Spreads to one of our favorite cheese shops in the country: The Cheese Board Bakery & Cheese in the Gourmet Ghetto--- and discovered new gems that we were delighted to find and looking forward to revisiting.
The Tangelos are, simply stated, DIVINE! While significantly early, they are bursting with that tart lusciousness that we just love. Don't know whether it's because of the California drought, the 14" of rain in December, or simply all the love they receive, but these balls of sunshine are sensational!
2015's Tangelo Marmalade is in the works and we're stoked! We love this marmalade - the flavor, the tang, the texture and of course the beautifully julienned rind. While we enjoy it on its own, on an English Muffin, with cheese or yogurt, it's now found its way into our hearts in our winter-season chocolate bar.