Æbleskiver

Förtchen (also wickets Förte, Pförte; :; Danish Futjes, Futtjes or Futtjens, Pfütten, Brunklüten or " broden / brad 'n Klüten " = brown or fried dumplings, Appelkoken = apple pie, Ossenoogen = Ochsenaugen Low German aebleskiver = apple slices ) a traditional pastry in parts of northern Germany, in particular the Schleswig- holstein and Lower Saxon cuisine, and in Denmark, which is baked especially at Christmas and New Year's Eve. Förtchen are baked in a special pan with ball-shaped depressions on the stove in fat. Once the outer shell has become golden brown, they are turned. So ideally results in a spherical shape.

Fillings

For Förtchen different fillings from region to region used. There are applesauce, plum, pitted prunes or filled with apple varieties as well as unfilled Förtchen or those with chopped almonds and raisins for refinement. The filling is usually placed before the baking, by the spoonful applying the filling on one half of a rolled yeast dough, then covered with the other half of the rolled out dough, and then trumps with a glass or other round shape.

Förtchenpfanne

The Förtchenpfanne will also vary regionally, for example, referred to as Futtjenspfanne or bull's eye socket. The latter also points to the use of the pan for a form of fried egg - out, the name was in some regions will probably not be confused with the shortcrust biscuits, also known as bull's eye on the Förtchen above ( with ( Ochsenaugen French oeil de boeuf ) red fill ). Originally, the pans were prepared as earthenware or copper, and later of iron with white enamel top. These were adapted for the open hearth fire, the oven or the round holes of the hobs. With today's gas and electric cookers they can be on the hotplate often poorly or not at all. However, one can in special versions for electric cooker ( with flat base ) at Förtchenpfannen (also known as Pförtchenpfanne, donut pan ). These are also often used for takoyaki, because they are easier to get in the German-speaking countries as a real Takoyakiform.

Variants

• Ballebäuschen - A biscuit in the Rhineland.
• Dalken - a Bohemian pastries, also baked in a pan with indentations.
• Poffertjes - from Holland, have a smoother dough and similar baking dish.
• Takoyaki - Japanese octopus in batter are baked in a similar pan.

History

In earlier times, the Förtchen were often served at Christmas late last treat, which was popularly known also Vullbuksabend ( "full belly evening "). In many families there were and are special recipes that are passed down from generation to generation. At the end of the 18th century, the Förtchen conquered their place on Altjahrsabend (New Year) and repressed there other dishes such as the baked from flour, honey and spice in a waffle iron New Year cake. When Rummelpott running, partly common today and usually held on Altjahrsabend, attracted children in costumes from house to house to beg for candy with songs, such as the popular Förtchen.

So it is said in a song from Hamburg: hype hype Roken, giv mi'n Appelkooken, ... or in Hamburg- people village on Christmas Eve Rummel, fairground, Froken / roken, gevt us Ossenogen, ... An example of Schleswig- Holstein would be: nacelle, slide, giff mi'n löttje Futtjen! War ik een, ik blief Stahn. War ik twee, want ik Gahn. War dree ik, ik wish happiness, dat de Köksch with de Futtjes to de Scho Steen rutflüggt.

Förtchen variants, mostly without charge, should have given it back to the 16th century, as is generally the various common forms of donuts were also known as the Middle Ages and even in the Roman Empire.

In the second half of the 20th century, the north German Förtchen have come, like many other traditional food out of fashion. Especially on New Year's Eve and New Year they were replaced by the donuts now available everywhere. A certain Renaissance experience the Förtchen since the 1990s, in which a reassessment of the traditional regional cuisines has been initiated among others by the Slow Food movement.