Several chowhounds gathered on Sunday morning to try the “Danish brunch” at Danebo in Minneapolis. Some part of Danebo is indeed an assisted living facility, but it is also (and, I think, primarily) a Danish cultural center.
The brunch menu opened with orange juice, coffee and a plate of pastries. A basket of rolls and thinly-sliced rye bread could be topped with butter, jam, mild cheese or salami. The main plate held scrambled eggs with ham, fresh fruit salad (strawberries, grapes, watermelon) and aebleskiver.
Traditional for Danes, aebleskiver are totally new for me. Near as I can tell, they are made in a griddle pan with six or seven indentations, as if to hold a set of ping-pong balls. The indentations are heated and filled with a bit of oil and a dollop of pancake-like batter. As the batter starts to set, attentive cooks rotate the dollop a bit at a time until it forms a ball.
The rotation seemed to produce a lighter texture than pancakes, with the tiniest bit of a crust. They were nearly hollow in the middle. Aebleskiver are served with syrup or jam – perhaps lingonberry in the old country, but strawberry here. I liked them quite a bit.
Danny, The Chowish Lurker, EarlofSandwich, ajs -- do chime in, what did you think???
As noted in another post, you can try these goodies for yourselves later this summer at the Aebleskiver Days in Tyler, MN.
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