Bourbon Berry Pancakes

Yay for Pancake day, Shrove Tuesday, Fat Tuesday, Mardi Gras, which ever you prefer. Pancakes are such a wonderful vessel for experimentation, sweet or savory, breakfast or dessert, healthy or indulgent.

This is my little nod to the Mardi Gras festivities on Bourbon street. Not one for the kids, blackberries bathed in bourbon are a perfect combination nestled inside fluffy pancake envelopes and topped with a sugar crackling.

I have a nostalgic soft spot for Aunt Jemima’s pancake mix, so that is the batter I have used here. Feel free to tut and disapprove, and use your favourite batter or recipe. If you have a great from scratch recipe I’d love to try it.

Makes about 6

Ingredients

8 oz fresh blackberries

1 apple, you can omit the apple and double the blackberries or add in 8 oz of raspberries

Pancake mix

1 egg

3/4 cup milk

2-3 tbsp bourbon

1/2 cup maple syrup

1/4 cup sugar

cooking oil

butane torch

8 inch frying pan

Peel and core the apple, dice it into 1/4 inch pieces. Place the apple and 1 tbsp of water into a saucepan on a medium heat, put the lid on and gently cook until just tender, about 7 minutes.

Remove from the heat and drain any liquid, add the washed blackberries and pour over the bourbon, replace the lid and leave to macerate while you prepare the batter.

In a jug or bowl, mix together 1 cup of pancake mix, 1 egg and 3/4 cup of milk. Beat until all the lumps are gone. You may need to add a splash more milk, this recipe works best the batter is a little runnier and the pancakes aren’t overly thick.

Heat a little oil in the pan over a medium flame, coat the entire surface, I pour out any excess. Ladle in some of the batter, roughly 1/4 cup and swirl it around so it covers the bottom of the pan in a nice even thinnish layer. Watch and wait for the bubbles to form and pop before flipping the pancake over. You want it to be cooked, but still rather pale. Cook for a few more minutes on the other side. Slide onto a plate and fold in half. Repeat until the batter is gone.

Pour half of the bourbon from the fruit into a glass, and some apple juice and ice if you like, and you have a tasty cocktail!

Douse the fruit in maple syrup, spoon the mixture into the each of the folded pancakes. Sprinkle with sugar and use the  torch to caramalise it. Repeat the sugar/ carmaelisation until you have the desired crust.

Enjoy F.

Bourbon berry pancakes pdf

A Casual Thanksgiving: Turkey Wings and Trimmings.

I’m not a huge fan of turkey, but as I was browsing in the supermarket (yes browsing, I enjoy grocery stores) my eyes came across turkey wings. I saw the possibility of making a fun twist on Thanksgiving dinner.

So, what’s on the menu? Roasted turkey wings, vegetable slaw, sweet tattie wedges with cranberry ketchup and a cocktail, that Cobra Commander named The Pilgrim.

Everything is really quick to whip up and would be great to have the day after Turkey day.

Cranberry Ketchup

Makes about 22oz

12oz Fresh cranberries

1 Small white onion

1 Garlic clove

1 1/2 Light brown sugar

3/4 Tsp mustard powder

1/4 Tsp salt

1/4 Tsp pepper

1/8 Tsp ancho chili powder

1/3 cup Balsamic vinegar

3/4 Cup water

You’ll also need enough canning jars to hold 22-24oz.

In a saucepan combine the cranberries, onion, garlic and water. Stirring constantly, bring to the boil over high heat. Once merrily bubbling and boiling, turn the heat down and simmer for about 5 minutes, until the cranberries are soft.

Take off the heat and use an immersion blender or regular blender to blitz until smooth. You might need to add a dash more water, to get a smooth texture.

Return the sauce to the pan and add in the sugar and spice and vinegar. Bring to the boil again over high heat. Once boiling simmer for 30 minutes stirring frequently.

While the ketchup is simmering prepare your jars, by soaking them in some hot water. I do this in the canning pot. It kills two birds with one stone, the jars are simmering and the water is on its way to boiling. Just dont’ let the water get to the boil.

Spoon the ketchup into the jars, It’ll be hot so take care. Leave about 1/2 inch clear at the top of each jar. Gently knock the jars on the counter to remover any air bubbles. You may need to add more ketchup. Wipe the rims and add the lids or bands, remember not to over tighten if using bands.

Put the jars in to boiling water for 15 minutes. Remove and let cool.

Vegetable Pecan Cranberry Slaw

This yields a lot, but it keeps well in the fridge for a couple of days. I also find that I enjoy it more if it’s made a day ahead of when it’s needed.

1 Small red onion

1 Broccoli crown

1/2 cauliflower head

1 1/2 cups of grated carrots

1 1/2 cups Sliced brussels sprouts

3/4 Cup pecan chips

1 5oz bag of dried cranberries

1/4 cup Greek yogurt

2 Tbsp Dijon country mustard

1/4 Cup Apple cider vinegar

1/4 plus 2 Tbsp Cup Apple cider

Finely chop the onion, place this in a bowl and sprinkle with a pinch of salt and 2tbsp of apple cider vinegar. Set this aside and prepare the other vegetables.

Chop the broccoli and cauliflower into small pieces and put in a large mixing bowl. Add to this the grated carrot, Brussels sprouts, dried cranberries, pecan chips and onion. Mix this thoroughly.

In a jug beat together the Greek yogurt, mustard, apple cider vinegar and apple cider. Pour this over the vegetables and toss.

Put this into an air tight container and into the fridge. I like to give it a good shake in the container every so often.

Taste test before serving and add salt and pepper accordingly.

Turkey Wings and Sweet Potato Wedges

1 Turkey wings

1 Tbsp Unsalted butter

2 Tbsp dried Oregano

1 Tbsp fennel seeds

1 Tsp paprika

Pepper

Salt

1 Tbsp Olive oil

2 Tbsp honey

2 Small sweet potatoes

Pre heat the oven to 350°F.

Mix 1 Tbsp of oregano, the fennel and paprika together with the butter and rub over the wings. Sprinkle with a little salt and pepper.Place them in an oven proof dish and covered with foil, put in the oven for 1 hour.

After an hour turn the oven up to 420°F.

While the oven is heating peel the sweet potatoes, cut in half and cut each half into thirds. Place on a baking sheet and drizzle over the oil, season with the rest of the oregano, salt and pepper. Place on the upper rack of the oven.

Baste the turkey wings with half of the honey and the pan juices. Set the timer for 15 minutes.

After 15 minutes, Turn the turkey wings and baste with the rest of the honey and some more pan juices. Rotate the baking sheet with the sweet potatoes on it. Set timer for an additional 15 minutes.

Remove from the oven and plate up.

The Pilgrim

All through the summer I have been making frozen cocktails. It’s a trend that has carried on into late Autumn. I make a batch and freeze.

1 1/2 Cups of Moscato

3/4 Cup of Wild Turkey honey bourbon

1/4 Raspberry or cranberry vodka

1/4 Apple liqueur

3/4 Cup Apple cider

1/4 Cup Sparkling blueberry pomegranate juice

Combine all the ingredients in a jug and distribute into freezer safe containers. Or you can keep the cocktail in a pitcher in the fridge.

If they are frozen, remove from the freeze 5 minutes before serving, I love it when they turn to slush, I use a spoon straw to ingest these.

Happy Thanksgiving.

F.