Red, White, and Blue Ebelskivers

Ingre­di­ents

• 2 cups raspberries
• 1 cup of your favorite berry pre­serves

Instruc­tions

1. In a small bowl, stir together the rasp­ber­ries and pre­serves. Mash the berries up only slightly, you want big chunks, or even whole berries to remain. Set aside.

Ingre­di­ents

• Lemon Curd
• 4 large egg yolks
• 1 1/2 tea­spoon Thick Gel
• 1/4 cup + 2 table­spoons gran­u­lated sugar
• 1/4 cup + 2 table­spoons water
• 3 table­spoons fresh squeezed lemon juice
• 2 table­spoons unsalted butter

Instruc­tions

1. In a non-reactive medium sized saucepan, mix the egg yolks,Thick Gel, sugar, water, and lemon juice. Stir well with a whisk and cook until slightly boil­ing and start­ing to thicken. Turn heat to medium-low and con­tinue to cook for 1–2 min­utes. Mix­ture will become quite thick. Pull from heat and stir in the unsalted but­ter until incor­po­rated. Place in a bowl and cover with plas­tic wrap, push­ing down on the curd to pre­vent a ‘skin’ from form­ing. Store in fridge until ready to use.
2. For the Filling:
3. mix 1 8 oz. con­tainer of mas­car­pone cheese with 1/2 to 3/4 cup lemon curd.

Ingre­di­ents

• Black­berry Jam
• 2 cups fresh blackberries
• 1/2 cup gran­u­lated sugar
• 1 tea­spoon vanilla bean paste
• 1 tea­spoon fresh lemon juice
• zest from 1/2 a lemon

Instruc­tions

1. In a medium, heavy sauce pan, place all the ingre­di­ents. Don’t smash or mash the berries up. Stir gen­tly until ingre­di­ents are incorporated.
2. Cook over medium-low heat until berries start to break down, and juices are released and some­what evap­o­rated. The mix­ture will be thick like a jam. This takes about 30–40 minutes.

Ingre­di­ents

• 3 eggs–separated
• 3 cups buttermilk
• 1 tea­spoon vanilla
• 3 cups flour
• 3 tea­spoons bak­ing powder
• 2 table­spoon sugar
• 3/4 tea­spoon bak­ing soda
• 3/4 tea­spoon salt
• 1/2 tea­spoon cardamom
• 6 table­spoons melted butter
• addi­tional melted but­ter for pan

Instruc­tions

1. In a large bowl, sift together the dry ingredients.
2. In a mixer, beat the egg whites with a whisk attach­ment until medium stiff peaks form. You want the egg whites to hold a peak when the beater is lifted, but not be so stiff that they are broken.
3. In a bowl, com­bine the but­ter­milk, vanilla, and egg yolks.
4. Add the but­ter­milk mix­ture to the dry ingre­di­ents, mix­ing until incorporated.
5. Add the melted but­ter and combine.
6. Gen­tly fold in the beaten egg whites. Don’t over mix. You want to just barely be able to see streaks of white.
7. When ready to cook the ebel­skivers, heat your pan on medium-medium high heat. Add a tiny bit of melted but­ter to the pan with a pas­try brush.
8. You will need two long skew­ers to turn the ebelskivers.
9. If mak­ing plain ebel­skivers, put 2 table­spoons bat­ter in each inden­ta­tion of the ebel­skiver pan.
10. Let cook for 2–3 min­utes, or until you can see brown­ing when you lift the edge of the ebel­skiver with the skewers.
11. Care­fully, but swiftly flip the ebel­skiver over in the inden­ta­tion of the pan. This takes just a bit of prac­tice, so don’t give up!
12. Let the sec­ond side cook until nicely browned. You can flip them back and forth a few times to make sure they are done, and then flip the all out onto a plate and keep warm until serving.
13. If you want to fill the ebel­skivers, only put a heap­ing tea­spoon of bat­ter in the inden­ta­tion of the pan. Quickly spoon or place what­ever fill­ing you choose to use. Then cover with a heap­ing table­spoon of batter.
14. Let cook as above.
15. Sprin­kle with con­fec­tion­ers sugar and serve warm with what­ever top­pings you choose.