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Sometimes it’s a hands-on operation, however right now it’s “hands-off” as Aaron Petersen reaches for a candy from ElseMarie’s enrobing machine.

Story and photos
by Elaine Revelle

thewoodenspoon@Juno.com

  All I can say is that Ingeborg’s is in good hands.
  After meeting with the new owners–who just happen to be long time Valley residents Kim Jensen, Carol Krivulka, and Aaron and ElseMarie Petersen–I’m confident about the future of Solvang’s famous chocolate shop.

  Although the ladies of the quartet run the shop, Kim and Aaron are far from invisible.

I met up with all four, had a nice visit, did some reminiscing and left with the sense that Ingeborg’s famous chocolates will continue to live up to its reputation.
Of the foursome, I’ve known Kim the longest. A Valley native, he attended Jonata School in Buellton and  graduated from Santa Ynez Valley Union High School before attending Long Beach State, where he majored in Criminal Science. Finally harking back to his roots, he returned in 2005 when Roger Nielsen hired him to be General Manager at Nielsen’s Market. Carol, Kim’s significant other, was born and raised in Santa Monica, came to the Valley in 2000 and met Kim “on the job” when both were working for Von’s Market in Goleta.  Between the two they have a rather large family, two daughters and three sons, ranging in age from 16 to 25 years of age.  
  Both are proficient in the kitchen and admitted to frequent cooking wars similar to those waged in “Iron Chef.”
  Carol loves her garden. “And what’s more,” she confessed, “I’m learning to love chocolate.”
  Kim was quick to point out that he’s an avid fan of his kids’ sports as well as liking to cook.

1 pound (41-60) cooked shrimp
1 large whole avocado cut sliced
1 cup cooked macaroni pasta  
1/3 cup mayonnaise
  Salt and pepper to taste
2 teaspoons granulated sugar
2 teaspoons curry
1 tablespoon lemon Juice
1 whole lemon
1 teaspoon Paprika
1/4 cup soft butter
1 loaf French bread

Mix all but six shrimp, chopped and deveined, together with pasta, mayonnaise, sugar, curry, lemon juice grated lemon rind, avocados, salt and pepper.  Cut and butter each 1/2 slice of French bread.  Lay butter lettuce on slice so curled sliced leaf stands tall on bread.  Fold mix onto lettuce neatly.  Garnish with twisted cut 1/2 lemon slice, a whole shrimp and light sprinkle of paprika for decoration.
 

1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted
   and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-oz) can tomatoes, crushed
1/4 cup fresh basil leaves,
  Kosher salt and freshly ground
black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
5 eggs
1 cup all-purpose flour
  Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1-1/4 cups freshly grated Parmigiano-Romano
2 lbs shredded mozzarella cheese

First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook one minute. Add the olives, red pepper flakes and capers and let cook for two minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper.  Simmer for ten minutes.  Remove from the heat and set aside. Combine the bread crumbs, garlic powder and oregano in a shallow bowl; season generously with salt and pepper and mix well.

The Petersen household boasts a pet as well. “Pipsqueak,” ElseMarie said, “is a dwarf rabbit that is more like a dog than a bunny, he loves to get in our laps.”
ElseMarie shared one of her favorite recipes, Humming Bird Cake, a decadent dessert with a rich cream cheese frosting–try this one soon.

Humming Bird Cake

3 cups all-purpose flour
2 cups granulated flour
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
1-1/2 teaspoon vanilla extract
8 oz can crushed pineapple w/ juice
1 cup chopped pecans
2 cups ripe chopped bananas

Preheat the oven to 350 degrees.  Grease and flour three nine-inch cake pans.  In a large mixing bowl, combine the flour, sugar, baking soda, salt and cinnamon.  Add eggs and oil and stir until all the dry ingredients are moistened.  Do not beat.  Stir in vanilla extract, pineapple with juice, pecans and bananas.  Spoon the batter into the pans and spread evenly. 

Bake for 25 to 30 minutes or until a toothpick inserted in the center of each layer comes out clean.  Cool in the pans for ten minutes, then remove the layers and cool completely on racks.

Cream Cheese Frosting

8 oz package cream cheese,
softened
16 oz package confectioners’ sugar,
   sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

In a small mixing bowl, combine cream cheese and butter, beating until smooth.  Add confectioners’ sugar and vanilla extract and beat until light and fluffy.  Spread frosting between layers and on the top and sides of the cake.  Sprinkle pecans over top.