Today, I am pairing the remainder of my goat cheese with the remainder of my sweet potatoes from Winter Share box #4, and some scallions which were frozen from my 2014 Summer Share.
A few years ago, there was a shareholder (whose name unfortunately escapes me at the moment) who spoke on the Springdell Facebook CSA page about a recipe in which she used to make kofta in an ebelskiver pan. (For those that like me may be in the dark about kofta or ebelskivers: Ebelskivers are small round Danish pancakes, often filled with jam, chocolate, or some other delicious surprise. Kofta have many meat and veggie variations, but the key commonality across the world seems to be the round shape.) The shareholder had a photo of these cute little balls of wonder that she had crafted from the zucchini in her share. She spoke of how these tasty (and essentially fried) treats used very little oil (as each one was cooked in it’s own “well” of the pan. I was intrigued, and when the holidays rolled around, I had asked Santa for my own ebelskiver pan. Santa totally delivered.
The first few times out of the starting gate, my traditional versions of the ebelskiver were awfully messy. Jelly would spew out the sides and stick to the pan, the “flip” procedure was more like a “scrape” procedure, and the final shapes were, well, not remotely round. After some time and persistence, my technique improved. Eventually, I became brave enough to experiment with my own ebelskiver/kofta recipes using CSA vegetables.
I am not suggesting that you should run out and get an ebelskiver pan, but then again, maybe you would like to. This will likely not be my last posted recipe using my ebelskiver pan. I will try to always include an adaptation of the recipe for a regular frying pan as well.