I am back with a new post that I am sure will inspire you to cook and try new recipes. I have been away from "Aromas of time" for a long while in search of myself. After turning 40 last July, I was in a soul searching mode. I had the blues. I am in a point of my life where I want to have a steady and fulfilling life. Lots of events happened in my life since 2010. I took many pictures and created lots of recipes but none found their way to my blog since last July. I was hesitant that any were good enough till I met Sharron and Tom Littledeer at Williams-Sonoma, where I work part time, and they agreed to give me a tour of their workshop and let me write a post about Littledeer. I am such a fan of their work and of the Littledeer kitchen tools. They create exquisite kitchen tools that are pieces of art.
From left to right : The Littledeer house and workshop with solar panels on the roof. Antique paddles from their collection. Tom and Sharron Littledeer in their home. |
I was very touched by the Littledeer’s hospitality and
warmth. I was greeted by Sharron, Tom and Baka (which means grandmother in
Croatian). My girls were delighted to have a glass of homemade berry juice and
a variety of homemade dried fruits.
Tom gave us a tour of the Littledeer
workshop where I was amazed by the different work stations and sanding machines
created by Tom. I could see the pride in his eyes and the passion he has for
this work of art. And who wouldn’t be proud? It is one of God's blessing to be
able to create beautiful and useful tools that lots of cooking fans can enjoy
in their kitchen every day. A big thank you to the Littledeer family for such warm
welcome and for the beautiful tools.
Creative sanding machines created by Tom Littledeer to help finely sand and smooth the kitchen tools. |
From a simple piece of maple wood a spoon or tongs are crafted. The wood waste is limited and whatever scarps are left Sharron makes compost to grow mushrooms or vegetables. |
I so LOVE my Littledeer tools. For more information on Littledeer products and where to purchase them, visit their webpage at www.littledeer.ca
When I got back from the trip I wanted to create some Ebelsivers but with a twist. I still had some edible lavender flowers I had purchased at
Bleu Lavande (http://www.bleulavande.ca)
some time ago.
Yummy Ebelskiver pancakes : little clouds of heaven dusted with sugar. My two daughters some years ago at Bleu Lavande. |
So I got the Ebelskiver pan from Williams-Sonoma Dix30 and decided to fill these round, little, puffy and light pancakes with a creamy
lavender custard cream. The Ebelskiver pan made of sturdy aluminum and
non-stick coating (made by Nordicware for Williams-Sonoma) was so much fun to
work with. The pancakes were very easy to turn with my Littledeer Quills. These
round little cushions filled with heavenly lavender scented cream were delicious.
The recipe is very easy to follow and can be served for breakfast, brunch or any special occasion. They care best eaten fresh and warm dusted with some
icing sugar. I think that they can be a delight for your next Easter Brunch.
Please leave me your comments and impressions. Enjoy!
The Ebelskiver pan I purchased at Williams Sonoma in Brossard. Method: You start with the Ebelskiver batter and when it looks 80% cooked you add some filling in the middle. Then you cover with more Ebelsiver batter as shown in the picture above. |
The Recipe / La Recette
Lavender Cream:
For 800 grams
of cream:
- 500 ml of milk
- 1 tsp edible lavender flowers (available at Bleu Lavande and other gourmet shops)
- 3-4 egg yolks
- 100 grams of sugar
- 50 g flour
- 50 g butter
Heat the milk and add the lavender flowers. Let stand 5-10
minutes. Place the milk through a sieve and discard the flowers. Beat the egg
yolks and sugar well till light in color. Gradually add the sifted flour. Pour
the hot milk over the mixture gently while stirring. Put the mixture in a
saucepan over low heat until mixture starts simmering. Remove from heat and add
the butter in small pieces gradually while whisking. Transfer the lavender
cream to a small bowl to fill the Ebelskiver.
Crème Pâtissière à la lavande
Pour 800 gr
de crème :
·
500
ml de lait
·
1
c. à café de Fleurs de lavande comestibles (de chez Bleu Lavande ou autres
Magasins gourmet)
·
3-4
jaunes d’œufs
·
100
gr de sucre
·
50
gr de farine
·
50
gr de beurre
Faire Chauffer le lait en y ajoutant
les fleurs de lavande. Laisser reposer 5-10 minutes. Passer le lait au tamis et
jeter les fleurs. Battre les jaunes d’œufs et le sucre. Ajouter peu à peu la
farine tamisée. Verser le lait chaud doucement sur le mélange tout en remuant.
Mette la préparation dans une casserole sur feu doux jusqu'à première
ébullition. Retirer du feu et ajouter le beurre en petits morceaux en
fouettant. Réserver la crème dans un plat pour garnir avec les Ebelskiver.
Ebelskivers:
- 2 cups (315 gr) all purpose flour
- 1 tsp. Baking powder
- ½ tsp. Salt
- 1 tbs. Sugar
- 4 eggs, separated
- 2 cups (500 ml) milk
- 4 tbs. (½ stick/60gr) unsalted butter melted
- Some coconut oil or butter for cooking
- Filling (our lavender cream or any other filling if you prefer such as nutella, jams, etc.)
- Some powder sugar for garnish
In another bowl whisk the egg whites with an electric mixer till stiff
but not dry peaks form (from 2-3 minutes). Using a rubber spatula gently stir
the whites into the batter in tow additions. Put the Ebelsiver pan on the stove
and heat on medium till hot. Put some coconut oil or butter on each well with a
silicone brush. With a small spoon put 1 tbs. batter in each well. Add 1 tsp.
of lavender cream in the center of each Ebelsiver pancake and top with 1 tbs.
Ebelsiver batter to cover it well. Let cook for 3-4 minutes till the bottoms
are golden then flip the Ebelskivers over using Littledeer Quills or two wooden
skewers. Cook till the other side is golden and transfer to plate. Repeat with
rest of the batter. You can reserve the rest of the batter in the fridge for
24hours if you like. Serve immediately with powder sugar.
Ebelskivers :
2 tasses (315 gr) de
farine tout usage
1 c. à café de poudre
à pâte
½ c. à café de sel
1 c. à soupe de sucre
4 œufs, séparés
2 tasses (500 ml) de
lait
4 cuillères à soupe (½
bâton/60gr) de beurre fondu
Huile de noix de coco
ou de beurre pour la cuisson
Garniture :
(crème à la lavande ou de tout autre garniture de votre choix : nutella, confitures,
etc.)
Un peu de sucre en
poudre pour la garniture
Dans un bol, mélanger
la farine, la poudre à pâte, le sel et le sucre. Dans un petit bol, fouetter
légèrement les jaunes d'œufs, puis ajouter le lait et le beurre fondu et
continuez à fouetter jusqu'à consistance légère. Incorporer le mélange de jaune
d’œufs au mélange de farine jusqu'à une consistance homogène. Le mélange sera
un peu grumeleux.
Dans un autre bol,
fouetter les blancs d'œufs avec un batteur électrique jusqu'à formation de pics
fermes de pics (de 2-3 min). Avec une spatule en caoutchouc incorporer les
blancs d’œufs montés au mélange en deux fois. Mettez la poêle à Ebelsiver sur
le feu et préchauffer à chaleur moyenne. Mettez un peu d'huile de noix de coco
ou de beurre sur chaque puits à l’aide d’un pinceau en silicone. Avec une
petite cuillère mettre 1 cuillère à soupe de mélange à Ebelskiver dans chaque
puits. Ajouter 1 c. à soupe de crème de lavande au milieu de chaque Ebelsiver. Ensuite
mettez une autre c. à soupe de mélange Ebelsiver pour bien couvrir la farce.
Laisser cuire pendant 3-4 minutes jusqu'à ce que les fonds soient dorés puis
retournez les Ebelskivers à l'aide des Quills Littledeer ou de deux brochettes en
bois. Cuire jusqu'à ce que l'autre côté soit doré et transférer dans une
assiette. Répéter avec le reste de la pâte. Vous pouvez réserver le reste de la
pâte au réfrigérateur pendant 24 heures si vous le souhaitez. Servir immédiatement avec du sucre en poudre.
Enjoy! Bon Appétit!
What a wonderful place and beautiful products! As for ebleskiver I'm a fan... I haven't made them in a long time but you just reminded me I should make new ones!
ReplyDeleteThanks Simone for visiting my blog. As you know I am a big fan of your blog. Hope you liked the recipes and you will be visiting Aromas Of Time again soon. Happy Easter.
DeleteBonjour Karine,
ReplyDeleteJ'ai été super contente de te rencontrer également! Tu dois AB-SO-LU-MENT me donner tes trucs pour faire de magnifiques photos comme les tiennes! Wow! xx À bientôt j'espère :)
Merci Marianne.
DeleteAbsolument, On devra se revoir pour échanger des idées si tu veux bien. Contact-moi.
Sounds like a fun trip and lots to learn! I never had Ebelskivers but you sure tempted me to give a try.
ReplyDeleteThank you Kankana. Ebelskivers are just little delights that are soft like cushions and pop in your mouth. Not hard to make. You should give it a try. Let me know how they turn out. You can fill them with anything you like, sweet or savory. Thank you for poping by and and for your comment.
Delete