Friday, October 14, 2011

Multigrain Date Pancakes

I make pancakes.  A lot.  But after making buttermilk pancakes for over 100 people a few weeks ago, I had to take a break.  Today, I got some inspiration back. The result?  These fabulously sweet pancakes.

Now, hopefully, I don't have to convince you to make pancakes from scratch, but if you have never done it, DO IT NOW!  No, seriously, the difference in taste is amazing, and the difference in prep time is minimal.

Multigrain Date Pancakes

1 cup flour
1/2 cup rolled multigrain cereal
4 large dates, seeded and roughly chopped
3/4 tsp baking powder
1/4 tsp baking soda
A pinch of salt
3/4 cup sour cream
3/4 cup milk
2 eggs
2 Tbsp. melted butter

Sunday, October 9, 2011

Pizza Breakfast Casserole

The proverbial question: how do you eat your leftover pizza?

For lunch?

For breakfast?



There are probably many many answers out there.  This weekend, I tried out something new.  At least new for me.

In a conversation with a friend a few weeks back about what to do with leftover pizza and breakfast, we came up with a brilliant idea. (Which I am SURE has been done before, but neither of us had ever seen it).  I was talking about how sometimes we chop up the pizza in the morning and put it in omelettes-- which is delicious by the way.  He was talking about how they make that classic breakfast casserole by soaking bread and toppings in egg overnight and baking it in the morning.  My brain thought:

breakfast casserole has bread...
pizza has bread...
breakfast casserole needs cheese and other fillings...
pizza has cheese and other toppings...
Hmmmmmmmmmm... ... ... ...

The result?

Tuesday, October 4, 2011

Caramelized Fig & Cognac Liqueur Part 1

If you start now, you can have a rich and deeply flavored fig liqueur for the rest of the year, or for Christmas gifts, or both.

Last year, I tried this out and was blown away by the results.  Not only is it good to sip every once in a while, but it makes a great flavoring for whipped cream (like on these French Silk Pies, apple pie and various cocktails.  My family was pretty clear that I had to make more this year, and many friends and members of extended family spoke up and requested it for Christmas.  The flavor of the caramelized fig melds with the rich flavor of the cognac to create this amazing liqueur.  So without further ado...

2 750 ml bottles of cognac
2 additional glass bottles 750-800 ml each (I found these tall glass water bottles at a discount store)
1 lb Black figs 
1 lb Green Figs (or double up on the black)
5 cups sugar

Saturday, October 1, 2011

Seafood Boil

I have so many "favorite" meals, and this is definitely one of them.  Why is it one of my favorites you might ask?  Well, let's see.  It is easy to make, easy to eat, delicious, and a cinch to clean up.  Who wouldn't love that?

Not only that, but since presentation is everything, I adore the fact that I serve this dish by dumping it on the table.  Plus, it will feed 6-8 people!


1 small bag of fingerling potatoes, washed
1 pkg. Kielbasa sausage sliced
10-12 inches Andouille thinly sliced
3 ears of corn, cut into quarters
One large red onion, chunked
(Seafood can be chosen based on taste and availability)
1-1.5 lbs Large Shrimp
20-30 cockles
2 crab clusters broken onto sections
1 large swordfish steak cut into large chunks
Old Bay Seasoning