What a Guy

I must say how proud I am of Matt. He has done two very monumental things in the last few days.

First, he threw away a pair of forest green, baggy, pleated and unattractive corduroys that he had been hanging in his closet since he was a freshman in college. He was a freshman in 1994. That is 14 years! Whew! This is a big step!

Second, I must give him props for sweeping me off my feet. This past Sunday, I woke up to find Matt zesting lemons. Pretty advanced stuff, right? He actually bought me an aebleskiver pan and then made me the best aebleskivers I've ever had! (Sorry, Mom). For those of you who do not know what an aebleskiver is, I will enlighten you. Aebleskivers are cute little Danish pancakes. You can check out the following link to really get the idea: http://en.wikipedia.org/wiki/%C3%86bleskiver . Anyway, they were amazing. I'll even include the recipe he used (compliments of Williams Sonoma), just in case you're feeling inspired:

Known as ebelskiver in Denmark, these light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam.

Ingredients:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
3 egg yolks plus 5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 Tbs. unsalted butter, melted
1 pint blueberries
Confectioners’ sugar for dusting

Directions:
In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside. In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries. Dust the pancakes with confectioners sugar and serve warm. Makes about 30.
Williams-Sonoma Kitchen.