Sunday Morning Blueberry Pancakes

Good Morning Boys and Girls!

There is nothing better on Sunday morning than blueberry pancakes. OK, bagels and lox would be nice too...and maybe a latte on the patio...But! I have fresh organic blueberries and a really good recipe.

I only use King Arthur flour.www.kingarthurflour.com What I like about this recipe is that is calls for both white and whole wheat flour. So, a little white flour is ok on Sunday morning!

Start out with this recipe I have been using for 40 years. I do not have the source of its origin.

Jackson Lake Lodge Blueberry Pancakes
Makes about 20 pancakes

1 cup all purpose flour
1 cup whole wheat flour
4 tsps baking powder
1 TBLS sugar
1 tsp salt
1/4 tsp cinnamon
2 cups milk
1 egg beaten
1/4 cup vegetable oil
Juice of 1/2 lemon
1/8 tsp vanilla
1/2 cup drained blueberries
Blueberries and powered sugar to garnish

Combine flours, baking powder, sugar, salt and cinnamon in large bowl and mix well. Stir in milk, egg, oil, lemon juice and vanilla; do not overmix. Gently fold in blueberries.

Preheat griddle to 400 degrees; grease lightly. Stir through batter several times. Using about 1/4 cup batter for each, cook pancakes until done, turning once, about 3 to 4 minutes. Garnish with blueberries, sprinkle with powdered sugar and serve.

I heated griddle just to the smoking point.

I like my pancakes a little brown and crisp. I doubled the recipe so Roberto can pop them in the microwave when he wants.

Now, you compare these to any fast food or sit down restaurant pancakes! No comparison. Listen...this took me all of 30 minutes and I have left overs!

The syrup is Blueberry Syrup from Maine. I found it at TJMaxx...what a place! http://www.tjmaxx.com/

It is called Stonewall Kitchen Wild Maine Blueberry Syrup. You can find this also at www.stonewallkitchen.com This would also be excellent over ice cream.

So, next Sunday whip up a batch of blueberry pancakes! Make it a family affair. You will have so much fun. That is the point of family meals together....FUN!!

Until next time...Call your mother and then go to the church of your choice...even if it is your own backyard.

Keeping You on Your Toes!

Hi Boys and Girls!
I had to post this wonderful, mouth-watering e-mail from Gourmage of New Braunfels. Beer ice cream? Read this and see what I mean!
Until next time...only drink the best wine you can afford. If you can't afford good wine, drink water.

July 18, 2011

Dear Friends,  Well, hello!  It's been a little while since you've heard from us... and as you might guess, we've got all sorts of good things going on.  Never predictable, we always have something going on that keeps us on our toes! And we want to keep you on your toes too... so this week for Tasting Tuesday we're featuring Balarina Aged Goat Gouda.  New to Gourmage, toffee-colored Balarina Goat Gouda comes to us from the Netherlands. Aged one year, the cheese has time to develop a crystalline cr unch and a rich, caramel sweetness that is delicious served with fruit or meat. (We sometimes describe the flavor as being a goat-milk Parmesan.) Balarina sidles up nicely to a Zinfandel, Riesling, Merlot, or Belgian Ale, such as Chimay.  It is devine.  We'll decide tomorrow which beverage we're going to use as the pairing, but I suspect it will be a red wine! And speaking of beverages, we are now making small batches of ice cream -- thanks to our friends at the Faust who brought us some of their newly-brewed Stout beer.  Chef Linsey whipped up some Chocolate Stout ice cream, and now we just can't stop.  After the Stout ice cream came Coconut Saffron and then Butterbeer (in homage to the last Harry Potter film).  Today's flavor is Cardamom Rose.  Tomorrow we'll have two flavors -- Pink Peppercorn and Goat Cheese.  The Pink Peppercorn has a big flavor and a tiny bit of heat, and the Goat Cheese tastes like cheesecake ice cream.  Yum. We were going to top the Goat Cheese ice cream with strawberries mascerated in 6-year balsamic vinegar, but the ice cream is so darn good that we're going to let it stand on its own.  In other fruit news, we are now making our own pickled cherries.  They are sweet and hot, and excellent with cheese and on a snack plate, so definitely come by and give them a try.  We're guessing you'll want to take some home!  We liked them so well that we also whipped up a batch of Spiced Peaches today -- from lovely Frederickburg peaches that we picked up at the NB Farmer's Market on Saturday.  We just made a small amount, and they'll go in the case tomorrow.  They are begging to be poured over vanilla ice cream or pound cake! Speaking of the NB Farmer's Market... did you know that you can vote for our market to be the Number One market in the U.S.?  Here's the link if you'd like to log on and vote.   I urge you to take a minute and vote  -- it would be a great way to help establish downtown New Braunfels as a great food destination. Humbolt Fog In general cheese news, we have a few favorites back in the case.  We now have Humbolt Fog (goat), Lemon Zest Stilton (cow) and both Ardi Gasna and P'tit Basque (sheep).  In non-cheese news, we're selling our chicken salad by the pound and 1/2-pound. Lots of customers are finding it to be a nice, easy supper on these 100+ degree days.  So that's it for this week.  We hope to see you tomorrow, and as always, thanks for coming by and sharing our passion for good food and drink.

Fellow Foodies, Stephanie Richardson and Amanda, Jen, Linsey and Megan For more immediate updates from Gourmage, follow us on Facebook and Twitter!

Lavender is Not Just For Eye Pillows!

Hi Boys and Girls!

I hope you had a wonderful 4th of July! Did you partake in the bubbly? Beer? Wine? Heaven forbid...soft drink?? Well, if you are of age, you are in for a treat. Tequila is not just for shots and lavender is not just for eye pillows!

I made lavender margaritas. Many of you know that I am a tequila snob and only buy the best. I sip straight tequila with fresh lime juice, ice, and a bit of salt. I caved when I read this recipe for lavender margaritas. Don't be scared off by the "work" it takes to make these. Keep the shot glass handy and full and you will have these made in no time!

Start with The Lavender Cookbook by Sharon Shipley. http://www.amazon.com/Lavender-Cookbook-Sharon-Shipley/dp/0762418303/ref=sr_1_1?s=books&ie=UTF8&qid=1309832208&sr=1-1

Even if you don't cook anything in this book, you will love looking at it! Honestly, I have not cooked one recipe that was not delicious!

Lavender Margaritas

Makes 10 to 12 Servings

Lavender Sweet and Sour Mix (recipe below)

1 1/4 cups tequila (not cheap and not most expensive)

3/4 cup orange liqueur

1 lime

1/2 cup Lavender Salt Dry Rub (recipe below)

Prepare the sweet and sour mix.

In a large pitcher, combine the mix, tequila, and liqueur. Add ice.

Cut the lime into wedges and use to rub the rims of margarita glasses.

Dip into the lavender salt. Fill with the tequila mixture.

Lavender Swee and Sour Mix

3 cups sugar

2 cups water

1 TBLS dried culinary 'Provence' lavender buds (available at health food store)

2 cups fresh lime juice

2 cups fresh lemon juice

Note: Packaged bag of limes and lemons makes almost 2 cups.

In a medium saucepan, mix the sugar, water, and lavender. Bring to a boil over high heat and stir to dissole the sugar. Cover, remove from the heat, and let steep for 5 minutes. Strain into a pitcher or large jar. Add the lime juice and lemon juice. Cover and refrigerate until cold.

Lavender Salt Dry Rub

1 TBLS culinary 'Provence' lavender buds

1/2 cup coarse sea salt

In a spice grinder, pulse the lavender until finely ground. Transfer to a small bowl and toss with the salt.

Note: Store unused rub in a jar. Keeps for 3 months.

I am telling you...this is a good margarita!

Until next time, kiss the cook!