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Meet the market: Danish delights
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By Zoie Glass
If you’ve never eaten Æbleskiver, people say it tastes like a pancake crossed with a pop-over. Aunt Else’s Æbleskiver (pronounced EB-el-sku-wyr) is back at the Mill City Farmers Market after a debut late in the 2008 season. After watching the crew at the farmers market cook these loaded Danish puffs of goodness, it is hard to resist trying it out at home, which is why they offer the pan and their own hand made mix for market shoppers to purchase.
Æbleskiver are made in a special iron, called an Æbleskiver pan which looks very similar to an egg poaching pan. Aunt Else’s Æbleskiver pans are made of cast iron, right here in Minnesota, and carry a lifetime warranty. Their Aunt Else’s Æbleskiver Mix, a 100-plus-year-old family recipe, is made with organic Minnesota-grown wheat and organic Wisconsin buttermilk.
Aunt Else’s Æbleskiver was established in 2008 by Lisa Timek, Linda Engwall, Sarah Engwall and Chad Gillard. Lisa & Linda are Else’s nieces; Sarah is Linda’s daughter. Chad has had a food booth at the Irish Fair for several years and after tasting Æbleskiver for the first time decided that they needed to be shared with the world.
Since Æbleskiver are a filled-pastry, they use the abundance of products from the Mill City Farmers Market, including Ames Farm’s apples, blueberries, rhubarb, sausage, cheese, and even River Chocolate’s chocolate. They also serve each order of Æbleskiver with delicious locally made ginger syrup, honey, jam from Lucille’s Kitchen Garden, or real maple syrup from North Lakes Wild Rice & Syrup, and top it all off with a dusting of powdered sugar.
Difficult to pronounce, delightful to eat and a darn good time to make, Æbleskiver is not just for the Danish anymore.
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Sweet & Savory ’Skiver Sunday Brunch
Ingredients:
— Cafe Palmira’s French Roast Coffee
— package of Aunt Else’s Æbleskiver Mix (1/2 package makes 22–25 Æbleskiver)
— 3 eggs from Braucher’s Sunshine Harvest Farm
— 2 cups water
— 1 apple, cut into bite size pieces
— 1 jar of Lucille’s Kitchen Garden Raspberry Pepper Jam
— MN Valley Organic’s ham, cubed into bite size pieces
— Cream Cheese, cubed into bite size pieces
— Ginger Syrup
Preparation:
Step 1: Brew some Cafe Palmira French roasted coffee, and heat your Aunt Else’s Aebleskiver Pan over low-medium heat.
Step 2: Take in the delicious aroma of the brewing Cafe Palmira’s coffee and mix up Æbleskiver batter. Following the directions on the back of the package, beat together the eggs and water, then add Aunt Else’s Æbleskiver Mix.
Step 3: Begin baking Æbleskiver. Alternate between sweet Æbleskiver with apple filling, and savory Æbleskiver with ham and cream cheese filling.
Step 4: Pour a cup of rich, hot Cafe Palmira coffee, have the kids set the table.
Step 5: Top sweet Æbleskiver with Lucille’s Kitchen Garden Raspberry Pepper Jam and a dusting of powdered sugar. Serve savory Æbleskiver with Ginger Syrup.
Step 6: Sit, eat, drink and enjoy ’Skiver Sunday!
Zoie Glass owns the Mill City Farmers Market vendor Lucille’s Kitchen Garden.
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Combating cancer
UPDATED August 30, 2010, 11:42am
By Dylan Thomas
Decorated in neutral tones and blond wood flooring, the infusion room at the Hennepin Comprehensive Cancer Center was designed to feel calm and welcoming to the roughly 500 patients who receive chemotherapy treatments there each year. Center Manager Kelly Porter said one session may run up to six hours, so patients — who receive their infusions in recliners in one of 11 small patient bays ringing the room — are made to feel comfortable. They read, watch TV or, like 48-year-old Desiree Jackson of Minneapolis, three months into chemotherapy treatment for breast cancer in March, simply relax as much as possible. “I just try to nod off a little,” Jackson said. “I just like to get it done and over with.” From his desk in the center of
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The poison patrol
UPDATED August 30, 2010, 11:39am
By Dylan Thomas
A typical call to the Hennepin Regional Poison Center begins at a home on laundry day. A parent pours out a cup of bleach, preparing to add it to the wash. The phone rings and the parent leaves to answer it. A child reaches up for cup of the clear liquid. We’ll let poison center Managing Director Debbie Anderson take over from here: “A child takes a swig [and] they immediately throw up. So, what do parents do? They panic; they call 911.” Anderson said that call would be patched through to her call center in HCMC, where a staff of specially trained pharmacists and pharmacy students take calls 24 hours a day, seven days a week. The staffer would assure the parent vomiting was
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Savvy about sleep
By jake weyer
There’s little question that folks today are hooked on finding ways to stay awake. The massive collection of energy drinks on display in a room at the Minnesota Regional Sleep Disorders Center is a testament to that. Voluntary sleep deprivation, not surprisingly, is the most common cause of drowsiness during the day. Neurologist Mark Mahowald, director of the center, sees it all the time. “People always ask, ‘well how do you know if you’re sleep deprived?’ Our first question is, ‘do you use an alarm clock to wake up in the morning?’ If you use an alarm clock, you are by definition sleep deprived because if your brain had collected as much sleep as it needed, you would have awakened before the alarm went off,” he said.
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Triage time
By Sarah McKenzie
No one wants to end up here. But if you do end up in HCMC’s Emergency Department, you’re in place that has a long and successful track record in trauma care. The department, housed in the hospital’s Red Building, 730 S. 8th St., takes up an entire city block and has six specialized team centers. In 1989, HCMC became the first hospital in the state certified as a Level I Trauma Center by the American College of Surgeons. The distinction means that the hospital has significant operating room capacity and surgeons available to deliver emergency medical care trained in a variety of specialties. The hospital’s Emergency Department is the busiest in the state with more than 100,000 visits a year, said Michelle Noltimier, director
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Fruit-themed hallways and anti-smoking posters
By Cristof Traudes
Welcome to the part of HCMC that handles severe accidents but also cuts, scrapes and bruises, the part that deals with burn victims and pregnancy but also tonsil trouble and literacy. This is “peeds” — as staffers of pediatrics call it — where health care is only half of the story. Anybody up to age 18 is sent to the department and sometimes 21-year-olds are, too. As a result, peeds is set up much like a tentative parent — to entertain and educate wee ones but steer clear (as much as possible) from stepping on the toes of teens. It’s a department with yellow walls and fruit-themed hallways in one section and sleek grey walls and self esteem-boosting posters in another. Every child that walks through the door is given a
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Politics. Change. Prevention.
By Cristof Traudes
// Art Gonzalez talks about the health care landscape, General Assistance Medical Care and the future //
Art Gonzalez, CEO of Hennepin County Medical Center, sees change on the horizon. More than just health insurance is getting an overhaul; the way hospitals will be graded on success is, too. In the second and final part of his interview with the Downtown Journal, he talks about what that means for HCMC right now and what it will mean down the road.
Downtown Journal: What’s your sense of state leaders’ views of HCMC?
Gonzalez: I get the impression that we’re well known and well regarded. They recognize the impact that we provide in the region.
Obviously, the
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More than one way to give birth
By Sarah McKenzie
Hennepin County Medical Center is home to the state’s first Nurse-Midwife Service. Since 1971, midwives at the hospital have been helping women have natural birth experiences. Rita O’Reilly, director of the hospital’s Nurse Midwife Service, said HCMC practices the “true midwifery philosophy.” “We believe in the normal birth process; keeping birth as natural as possible,” she said. “We discourage elective inductions of labor without a medical indication. We encourage families to be participants in the decision making affecting their pregnancy, labor and births.” The hospital’s nurse midwives deliver more than 800 babies each year. The nine-bed unit’s cesarean section rate is 12.7
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