Aebelskivers (without buttermilk)

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 tablespoons melted butter or margarine


Ingredients

* 1 1/4 cups all-purpose flour
* 3 tablespoons sugar
* 2 3/4 teaspoons baking powder
* 1/4 teaspoon ground cardamom or ground cinnamon
* 1/4 teaspoon salt
* 1 large egg
* 1 cup milk
* About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer–it should come out clean–or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.

Grand Marnier Sauce

3/4 cup butter, room temperature
1 cup freshly squeezed orange juice, strained
2 Tablespoons sugar
1 teaspoon finely grated orange rind
1/4 cup Grand Marnier liqueur


Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

Sparkling Cranberries

2 cups cranberries, picked over
2 cups water
2 cups sugar
large grained sugar for dusting
finer grained sugar for dusting


Place the cranberries in a medium glass bowl and set aside.

Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.

The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn’t get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.

Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.

Makes 2 cups of sparkling cranberries.

Butterscotch Sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup packed dark or light brown sugar (I used dark)
1/2 cup heavy cream
1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons vanilla extract, plus more to taste.


Ridiculously Easy Butterscotch Sauce
Adapted loosely from The Washington Post, who adapted it from The Perfect Cake

Yield: About 2/3 to 3/4 cup sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup packed dark or light brown sugar (I used dark)
1/2 cup heavy cream
1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons vanilla extract, plus more to taste

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine and this is where, despite the simplicity of the recipe, you get to feel all ?chef-y?. Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.

Serve cold or warm over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

To do ahead: This sauce will keep at least two weeks in an airtight container in the fridge.

Eggs and Leeks Baked in Cream

1 1/2 tablespoons butter
4 leeks, sliced, light green and white parts only
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
1 large farm-fresh egg
About 2 tablespoons half-and-half
Coarsely ground black pepper
Grilled or toasted bread slices


Set a rack in the middle of the oven and preheat to 400 degrees. In a small saut? pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.

Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.