Acorn Abelskivers

I have been waiting patiently for this year's acorn crop. Looking intently, picking up one or two dropped on the sidewalk by a careless jay. And then we finally hit the jackpot. Actually Buster found them, not a few hundred paces from our house. A tall white oak, dropped what must be a hundred pounds. Of all odd things, they taste quite sweet, even raw. I did a quick processing, drying in the oven for a few days, cracking, pounding, pounding again. Still not completely fine, but no matter. Perfectly lovely unwashed. A shopping bag of acorns gives you maybe a pound or two dry and ground. The idea to abelskive them came from Ms. Butter. Here's my recipe: A cup of slightly coarse unwashed acorn flour, a sprinkle of baking powder, a heaping tablespoon of apple butter (which I thought fitting, and I made some last week) an egg, pinch of salt, and enough milk to make a thick batter. I added a dab of cream too. Then cook in ample butter in your abelskiver pan. Notice the lovely cakey texture. Went perfectly with blackcurrant preserves.