They look ripe
Strawberry season is getting close. Here is a good way to use some berries that may have been bought before they should have.
For those who want a lighter cake use all white flour.
Strawberry Pecan Pancakes
- 3/4 cup whole wheat flour
- 1/4 cup unbleached white flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp honey
- 1 egg
- 4-5 large strawberries diced small
- 1/2 cup chopped pecans
- 1 cup milk
In a large bowl mix dry ingredients well. In another bowl beat egg with milk and honey then add to dry mixture and beat until smooth. Add pecans and strawberries and mix well. Cook 1/2 cup batter on a griddle until golden on both sides. Serve with sliced strawberries mixed in maple syrup.
We thought about going out to a fancy brunch since so many restaurants in town have Easter specials, but we called for reservations to late. Instead of eating brunch on the mezzanine we’ll be eating on the patio.
Now what to make? We have some ideas.
Quiche with Roasted Fennel and Red Bell Pepper
Not to mention the house will smell of roast fennel for the rest of the day
Bagels and Lox
There is no comparison to fresh bagels
Strawberry Buttermilk Muffins
Couldn’t wait to take a bite
Baked Grits with Mushrooms and Green Onions
Just a small slice of heaven
Don’t forget libations:
The Bloody Maria
A nice winter background
That was before anyone showed up
So a favorite holiday of ours passed and as you can see it was celebrated in spades. Even after the corned beef was finally finished in a pretty tasty hash a week later there is still leftover beer in the cupboard. I guess I am just not drinking enough.
Oh here is some of the dunking bread.
Oh soda bread how lovely thou art
Anyway we have been gifted with an abundance of pecans and now have to figure out how to use them all. After all one can only eat four to five pounds worth of candied pecans before they have to eat more.
Time to get cracking
Oh and here is some pizza just to help with the Irish/Italian relations.
Ready for a slice
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
Posted in How to
Tagged kitchen, roundup
Such an ad for country time
We always have unsweet iced tea in the refrigerator. In the summer months we can’t seem to keep enough brewed. If you’re a regular reader of this blog, you may also know that we generally have bourbon on hand. Often in hand! It’s required in the South, unless you’re not supposed to drink at all and we think even those folks have probably bourbon squirreled away somewhere. When we saw a drink called the Gentleman Johnson over at Food and Wine we knew we had to give it a go. We omitted mint because our plant hasn’t taken off yet. We think this will be one of our favorites this summer.
Bourbon Iced Tea (adapted from Food and Wine)
- 6 oz unsweet tea freshly brewed room temperature
- 2 oz bourbon
- 1 lemon wedge
- 1/2 oz triple sec
- 1 tsp simple syrup (optional)
Pour bourbon, tea and triple sec into a tall glass. Squeeze the lemon wedge into the glass and toss it in with some ice cubes. Stir in simple syrup if desired.
Such a meaty fish
Here is a quick simple way to grill salmon. The grilled oranges are especially good if they are Mandarin.
Grilled Orange Salmon
- 1-2 lb salmon fillet skin on
- 2 Mandarin oranges peeled and separated in half
- 1/2 cup fresh orange juice
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp finely minced ginger
- 2 tbsp olive oil
- Spinach washed and torn into bite sized leaves
Wash fish and pat dry. Season with salt and pepper. Combine remaining ingredients except orange halves and pour into a shallow dish just big enough to hold fish in 1 layer. Place fish skin side up into marinade and make sure it covers all the flesh. Let stand 30 minutes. Meanwhile prepare a fire. When coals are ready grill fish and orange halves until done. Meanwhile heat marinade to a boil and ten simmer until slightly thickened, about 5 minutes. Serve fish on top of a bed of spinach with sauce drizzled on top with grilled orange slices.
To us spring means strawberries and light drinks, sparkling and otherwise. Here are some of our favorites:
That drink is on a jungle safari
Leave this one to me
These strawberries are not quite in season
Hey that rooftop kind of looks like a mountain
It looks like the inside of an artichoke
This tart is fairly straight forward and a great way to use up apples.
Rustic Apple Tart
- 1 1/3 cup unbleached white flour
- 8 tbsp butter
- 1 egg yolk
- Pinch salt
- Ice water
- 1/2 cup sugar, plus 2 tablespoons
- 8 tbsp butter
- 1 egg
- 1 egg yolk
- 1 tbsp Grand Marnier
- 2/3 cup whole almonds ground to flour
- 2 tbsp unbleached white flour
- 4 large gala apples skinned, cored, halved and sliced very thin
- 1 tbsp lemon juice
Make pastry dough first. Mix dry ingredients together and cut in butter. Add egg yolk and enough cold water to form a smooth pie dough. Refrigerate for 30 minutes. Roll out into a 12″ circle. Place into a greased 9″ pie plate. Crimp edges to form crust and prick dough with a fork all over. Place pie plate in refrigerator. Toss apples with lemon juice and two tablespoons sugar in a large bowl. Let stand 30 minutes. Whip the butter and sugar for the filling until creamy. Add egg, yolk, and liquor and whip until smooth. Mix ground almonds with flour and add to sugar mixture. Beat until even. Spoon filling into pie shell. Working from the outside, stand apple slices around tart sticking one edge into filling. Continue until working in a circle until all apple is used up. Bake at 400 degrees for 20 minutes then turn down heat to 350 degrees and bake another 15. Sprinkle remaining sugar on top of apple slices and bake another 10-15 minutes until tops begin to caramelize. Remove from oven and let tart stand at least two hours before serving.