Simple, Superb Suppers “Aebleskivers! Yes, we’ll be there!” was my enthusiastic response to an invitation from our neighbor, Jan, for Hank, my husband, and me to join her and her husband for supper. Jan had learned the art of making “perfect” aebleskivers from her Danish grandmother, and we were excited about enjoying those delicious little round pancake balls at her table. Served with raspberry jam, which Jan had made last summer, and a sprinkling of powdered sugar along with slices of cheese and a bowl of fresh fruit, the aebleskivers made a simple but superb meal. (See Google for photos of aebleskivers and pans as well as recipes.) Hank and I have been guests around a table where zesty oven-baked enchiladas were served. Topped with homemade salsa and a dollop of sour cream and served with a festive bowl of fruit, it’s a much-enjoyed traditional New Year’s Eve supper for family and friends. Simple but superb suppers–the notion has intrigued me for years. I like the idea that with such a meal, less can be more: less fussing in the kitchen for the hostess and more time for visiting and relaxing around the table with guests. Furthermore, these suppers can be less expensive, using ingredients such as flour and eggs for the aebleskivers; flour tortillas, peppers, cheese and a little meat for the enchiladas; and onions and bouillon for the soup (see recipe below), rather than more costly food items. We don’t always have to serve dinner guests a three-course meal; something simple can be very much appreciated. Hank and I enjoy specializing in soup suppers. Tasty homemade soup served with fresh homemade bread or clam chowder with bread sticks can be a dinner group pleaser. We especially like to serve rich, flavorful French Onion Soup with thick slices of buttered French bread with a crisp green salad on the side, and then pass the chocolates for dessert. There are many delicious variations of French Onion Soup, but our favorite is one created by my brother and sister-in-law, Marv and Sandy Van Dam. Their flare for gourmet cooking was enhanced by living in France for several years, and therefore their French Onion Soup is exceptionally good. Here’s the recipe, printed here with their permission: French Onion Soup Gratin Serves 4 1 lbs. onions, thinly sliced (about 6 onions) 1 square ( lb.) butter Saut onions one layer at a time until nicely browned, using about a third of the butter with each layer. (Onions must be browned slowly. Adding a bit of sugar helps the browning process. The well-browned onions contribute significantly to the flavor and color of the soup.) Combine the following 7 ingredients in a pan, add browned onions and simmer slowly for 30 minutes. 6 cups beef bouillon or beef broth tsp. garlic salt tsp. salt (or to taste) Pepper (to taste) 1 tsp. chives, cut in small pieces 3 Tb. white cooking wine (available with vinegars in grocery stores) 2 Tb. freshly grated Parmesan cheese Pour hot soup into 4 individual oven-proof soup dishes. Place a thin slice of French bread, which has been thoroughly dried in the oven to make it hard, over each bowl of soup. Top with grated or thinly sliced cheese (Gruyere, Emmental, or Mozzarella). Bake in a very hot oven (400′) until cheese is melted. Serve immediately. For “Fabulous French Bread” visit my website and click on “recipes.” This makes wonderful bread and requires no special equipment-just a mixing bowl, a large spoon, and a baking sheet — and takes less than 10 minutes to stir up, plus raising and baking time. There are dozens of menu ideas and recipes in various cookbooks and in personal recipe files for these types of simple meals. What appeals to you? Try it and see how much your family and friends enjoy a simple, superb supper served around your table.
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April 18, 2024
April 18, 2024
