Danish Advent feast = Æbleskiver and Gløgg. Æbleskiver means, when directly translated, Apple Slices.
When Christmas season arrives in Denmark, one cannot get around that it is time for Æbleskiver and Gløgg. Æbleskiver means, when directly translated, Apple Slices. However, the ingredients do not include apple anymore. An æbleskive is a soft bun, fried on a cast iron pan made specifically to cook æbleskiver.
A Century ago, a slice of apple was dipped in a batter and then boiled in lard. Later the recipe slowly transformed into the more modern edition. An æbleskive was, a few decades ago, a fried bun made from batter in the æbleskive pan with plum stuffing or other household specialities. Nowadays, it rarely happens that someone has actually made the effort to cook Æbleskiver. Most of the times, when celebrating the holidays, they are bought in the supermarket; precooked, frozen and ready to heat in the oven.
When eating an Æbleskive.. dip in sugar and jam accompanied by a glass of hot Gløgg heated in a big pot with raisins and almond splits added.
2 bottles of red wine
2 decilitres of red port wine
1 vanilla pod
3 cinnamon sticks
3 pieces of star anises
5 carnation cloves
4 black peppercorns
Grated peel from 1 lemon
Grated peel from 2 oranges
300 grams of sugar
Juice from 2 oranges
50 grams of sugar
Raisins and almonds splits
Pour in the wines and the spices a in a bigger pot and heat up medium.
In a smaller pot, heat up the juice from the oranges with the 50 grams of sugar and boil the ingredients to a semi thick syrup (5 minutes of boiling).
Pour the hot orange syrup in the spicy wine. Heat until very warm but not boiling. Use a strainer to remove the spices. Then add raisins and almond splits. Pour into cups and enjoy.
Photography & Words by Dea Simonsen