Monday, July 26, 2010

Gluten & Wheat Free Green Chile Ebelskivers

After retiring my non-stick Ebelskiver pan, I decided to get a new one that is cast iron. It works SO much better than the other one did and I no longer have to worry about scratching off the non-stick coating. If you have ever made Ebelskivers you will know that the best way to flip them is by using 2 skewers, making it almost impossible to NOT scratch the surface of the pan. Since I made this new investment, I thought it would be fun to play around with different recipes. Our favorite sweet version is still the GF Banana Ebelskiver (see recipe guide on the right hand side of this page). And I wanted to come up with a savory recipe that we could have along with dinner. A friend of mine likes to make an Ebelskiver with Green Chiles and Cheese. So I thought I would make my own GF version. Here is what I came up with. These Ebelskivers are very much like a mini corn, griddle cake. Or cornbread. They are delicious with Gazpacho (see recipe to the right).

GF Green Chile Ebelskivers

1 cup cornmeal
3/4 cup your favorite wheat/GF flour blend (like Bette's Featherlight Flour Blend)
1/2 teaspoon xanthan gum
3/4 teaspoon baking powder
1 teaspoon of kosher or sea salt
1/2 teaspoon garlic powder
1 egg
1 cup milk
1/4 cup butter, melted and cooled
1/4 cup olive oil
1 tablespoon sugar
shortening for pan
1 large can of diced green chiles , drained
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese (optional)

In a large bowl mix together the cornmeal, flour, xanthan gum, baking powder, salt and garlic powder. Using a whisk, blend well. Make a well in the center and set aside.

In a medium bowl, lightly beat the egg. Add milk, butter, oil and sugar. Mix well.

Pour the wet ingredients into the well of the dry ingredients. Mix until blended. The dough should be thick, like cornbread batter. If you want you may add a bit more milk or olive oil to thin out the dough.

Heat the Ebelskiver pan over medium heat for several minutes, until it is nice and hot. While the pan is heating, put the chiles in a bowl and the cheese in another bowl. Set them next to where you will be working on the stove.

Use a knife and place approx. 1/4 teaspoon of shortening into each well of the pan. Use a small ice cream scoop (#50, 1 tablespoon measure) and scoop the dough into the pan. Then put a teaspoon of the chiles on top of the dough in each well. Sprinkle cheese on top of that and then top with a bit more of the dough. Once the edges have browned lightly, begin to turn the Ebelskivers with 2 wood skewers. Gradually flip them until all sides are cooked. Remove to a plate covered in paper towels. Dust with grated Parmesan, if desired.

Serve warm.

Makes approx. 20 Ebelskivers

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