We were very lucky to be invited to dinner at Elise and Preston’s house this last week. The food was delicious and beautiful, the table was stunning and the company superb. I wish I had taken a picture, but then I really rarely do and I don’t want to de rude and interrupt the ambiance by whipping out my phone. So, sadly, no pictures of the lovely miso and Mirin glazed salmon and the colorful summer vegetableÂ bake with rice, and the heady dark chocolate pots de crÃ¨me with raspberries that Elise prepared and we all enjoyed immensely.
Preston is a superb bartender and made a lovely Gin and Tonic for me as a pre-dinner cocktail. However he made a smashing Manhattan for another guest and I woke up the next morningÂ with this watercolor in my head.
Below is a standard Manhattan recipe- but I do believe that it is the bartender and the ingredients which make the drink:
Â Â Â Â Â Â Â Â Â Â Â Â Â ManhattanÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â makes 1
Enjoy responsibly with someone you love!
For the last few months things have been topsy-turvy around here. Rick lost an argument with a ladder in June, broke his leg quite badly,Â and has been in recovery since. Four months of not being able to be his usual busy bee self means that our usual Sunday waffles have turned into these blues pancakes made by me.
I started with a straight forward buttermilk blueberry pancake and they have morphed with the addition ofÂ whole wheat flour, corn meal and a bit of non-fat Greek yogurt.
Here is the current version which yields about 16 or more pancakes when scooped out with a Â 1/4 cup measure:
SundayÂ Blues Pancakes
- 1-1/4 cups buttermilk
- 1 cup Greek yogurt such as Fage -can use nonfat or whole milk as you like
- 1/4 cup butter, melted then cooled, plus more for the pan
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 cup All purpose flour
- 1/2 cup whole wheat flour (use spelt or graham if you wish)
- 1/2 cup stoneground fine cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I use fleur de sel- use less if using fine table salt)
- 1/4 cup sugar
- organic blueberries, fresh or frozen- do not thaw before using if frozen
- real maple syrup
I melt the butter in my microwave in a medium glass bowl. It takes about thirty seconds on full power in mine. Let it cool. Measure the buttermilk into a glass bowl or a 4 cup Pyrex measuring cup. Pour the melted and cooled butter into the buttermilk and stir. Break the eggs intoÂ bowl you used for melting the butter and break them up with a fork or a whisk so that they will mix into the buttermilk/butter mixture easily.Â Combine the eggs and the buttermilk/butter, add the vanilla and set aside.
Whisk the flours, baking powder, baking soda, salt and sugar together in a large bowl. Add the wet ingredients to the dry and fold in gently until all is moistened. Do not overbeat.
Heat a griddle or large cast iron or other skillet over medium heat. Add a bit of butter to grease the pan. It should foam but not turn dark.
Scoop a 1/4 cup measure into the pan for each pancake. My skillet will let me make 4 at a time this way. Add 5 blueberries to each pancake or how ever many you like.
When the pancake is getting a bit firm and bubbles appear turn carefully with a fish spatula or other flexible turner.
Cook until cooked through. Test gently with your finger to see that it is pretty firm and not still squishy. Remove to a warm oven until you have enough to serve. Serve with real maple syrup.
Have them in good health with someone you love. AND stay off ladders- that’s my advice to you- they are EEEVILLL!
Just a couple of quick pics of the pizza oven in the garden from Rick.