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Yield: 1 small jar
GATHER THE GOODS
2 quarts strawberries
1/4 cup granulated sugar
2 tablespoons red vermouth
Combine strawberries, sugar, and red vermouth in a medium pot. Bring jam to a simmer and cook until thickened 30 to 40 minutes.
Serve jam on toasted buttered bread!
Yield: 6 pancakes
GATHER THE GOODS
1 medium banana, mashed
2 large eggs
1/3 cup instant oatmeal
1/2 teaspoon baking powder
1/4 teaspoon vanilla bean paste
1/8 teaspoon cinnamon
maple syrup for serving
in a large bowl combine mashed banana, eggs, oatmeal, baking powder, vanilla, and cinnamon. Mix until eggs are banana are evenly distributed.
Heat a medium non-stick skillet over medium heat. Add butter and once it melts pour about 1/4 cup of batter into the pan. You should be able to cook 2 or 3 at a time. Cook each side until lightly golden brown. The pancakes will be soft but should hold their shape.
Serve pancakes with maple syrup.
Yield: 2
6 teaspoons neutral oil- vegetable or canola
4 large eggs
kosher salt
cracked black pepper
1 Chinese sausage link, sliced 1/4” thick
1/4 cup shredded white cheddar
2 teaspoons chili oil
In a small non-stick saute pan over medium high heat (slighly larger than the scallion pancake) heat 2 teaspoons vegetable oil. Sear 1 scallion pancake on each side for 3 to 4 minutes or until golden brown blisters form. Remove to a paper towel lined plate and repeat with 2 teaspoons oil and the last pancake.
In same pan heat heat 1 teaspoon oil. Whisk 2 eggs, salt, and pepper to your preference. Pour mixture into hot pan. Sprinkle half sausage and half cheddar cheese. Place 1 scallion pancake over top and cook for 1 minute until the edges start to cook up toward the center. Turn heat to medium low and flip pancake. Cook for 1 to 2 minutes more.
Remove pancake from pan and repeat with remaining eggs, sausage, and cheese.
Drizzle the cooked egg with chili oil and serve right away.
Yield: 2 servings
Total Time: 50 minutes
Papusas
1 1/2 c. (6.4 oz.) harina de maiz or masa harina
1/2 c. water
1/3 c. milk
1/2 teaspoon course sea salt
2 tablespoons olive oil
Eggs & Peppers
1/4 cup olive oil, divided
5 mini bell peppers or 1 medium bell pepper, sliced into 1/4” rings
1/2 medium or 1 small red onion, sliced into 1/4 inch moons
5 cloves garlic, thinly sliced
1 teaspoon course sea salt, divided
4 large eggs
1 tablespoon tomato paste
1/2 cup grated white cheddar cheese
Herby Sour Cream
1/3 cup sour cream
1/3 cup chopped flat leaf parsley
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon course sea salt
1/2 teaspoon Georgian spice blend (garlic, red pepper flakes, coriander, fenugreek, marigold)
Make papusa dough: combine flour, salt, water, and milk until mixture comes together in a smooth ball. Cover and set aside while prepping remaining components.
In a medium saute pan over medium high heat, heat 2 tablespoons olive oil. Add onion and peppers and saute stirring occasionally for 5 minutes until onions and peppers are soft and begin to caramelize. Add the garlic and cook for 1 to 2 minutes more. Season with 1/2 teaspoon salt. Remove from pan to a plate or bowl and set aside.
Add 2 tablespoons olive oil to pan. Fry tomato paste for about 1 minute using the back of your spoon to break it up. In a medium bowl whisk eggs and salt. Fry until large curds of egg form. using the back of your wooden spoon push the eggs onto each other. This should take about 4 to 5 minutes. Fold in 1/4 cup of cheddar cheese and remove from heat.
In a small bowl combine sour cream, parsley, vinegar, mustard, spice blend, and salt.
In a large cast iron pan over medium heat, heat 2 tablespoons olive oil. Form papuas into 3 (4.7-5 oz) balls (the third one is for sharing the leftovers but you can also make 2 larger papusas instead!). Cook on each side for about 4 to 6 minutes until scattered golden brown specks form. Remove from heat and cool for 5 minutes. Using a serrated knife cut the papusa in half.
Sprinkle remaining cheese on the bottom of each half. Layer with eggs, peppers and onions, herby sour cream, and top of papusa.
Gather the Goods
1 loaf day old Challah bread, cut into thick slices
3 cups whole milk
5 large eggs
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
butter for the pan
maple syrup & walnut pieces for serving
Make It
In a large bowl whisk the milk, eggs, brown sugar, cinnamon, and vanilla extract.
Soak the pieces of bread in the eggy mixture just until both sides are coated in the egg. Because the pieces are thicker, don’t over saturate the bread in egg otherwise it will get soggy and break.
Add butter to a large cast iron pan and once it’s melted place the egg soaked bread in and sear on each side until golden brown and crispy.
Serve the French toast with maple syrup and walnuts.
Gather the Goods
6 tablespoons butter plus more for pan
1 granny smith apple, finely chopped
3 tablespoons brown sugar, divided + more for sprinkling
1/2 teaspoon cinnamon, divided
1 cup all purpose flour
1/2 cup freshly pulsed oat flour
1 1/2 teaspoons baking powder
large pinch kosher salt
1 cup oat or almond milk
1 egg
1 egg white, beaten
Make It
In a medium saute pan melt 3 tablespoons of butter. Add the granny smith apple, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Cook until the apples have broken down and become a chunky saucy caramely consistency.
In a large bowl combine the all purpose flour, oat flour, baking powder, 1/4 teaspoon cinnamon, and salt.
In another small bowl combine the milk, egg, egg yolk (separate the white) and 2 tablespoons of melted butter. Whisk until combine and set aside. Add the wet ingredients into the dry and whisk.
In another clean bowl whisk or beat the egg white until stiff peaks form. Fold the egg white into the batter very gently.
Heat a large skillet over medium high heat. Butter the pan and scoop about 1/4 cup of batter out. Spoon some of the apple on top of the batter and sprinkle with brown sugar. Once bubbles start forming on top of the pancake it’s time to flip. If each side is golden brown in color then you are good to remove!
Serve with your desired topping. I am unapologetic about fake syrup. Shhhh!
walnuts, rough chopped
1 tablespoon maple syrup
2 bananas
1/2 cup sugar
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2 tablespoons unsalted butter, melted
3 large eggs, room temp
1/2 cup whole milk
1/2 cup all purpose flour
1 tablespoon brown sugar
pinch salt
1 tablespoon bourbon
1 banana, preferably overripe
1/4 cup white chocolate, chopped
Preheat your oven to broil.
sprinkle your pieces of bananas with enough sugar to coat. Place on a tray and broil until caramelized. (It helps to move the rack in your oven closer to the broiler. You can also use a torch if you have one!). Set aside and cool.
Toss the walnuts in maple syrup and caramelize in a saute pan over medium high heat. The walnuts should be slightly browned. Set aside.
Set your oven temperature to 400 degrees. Coat your 8” cast iron pan or oven proof skillet with butter and place in the oven to preheat.
Make the batter: melt the butter over medium heat and set aside to cool. In the meantime, add the remaining ingredients to a blender.
Blend the eggs, milk, flour, sugar, salt, bourbon, banana, and chocolate until the mixture is smooth and frothy (there will be tiny bits of chocolate and that’s ok!).
Slowly stream in the butter and blend until combined.
Pour the batter into the preheated pan and bake until lightly golden and fluffy about 20 minutes.
Serve with the caramelized bananas, walnuts, and more maple syrup and butter!
recipe and photo adapted from PowerHouse Productions
Yield: 8
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg yolk
1 1/4 cups whole milk
5 tablespoons unsalted butter, melted & cooled
3/4 teaspoon pure vanilla extract OR substitute orange blossom water
Nonstick cooking spray
1/2 cup brown sugar
1/4 cup Maple Syrup
1 tablespoon bourbon
1/2 tablespoon butter
In a large bowl whip the egg whites with the cream of tartar until stiff peaks form. You can do this with a stand mixer or hand mixer.
In a separate medium bowl whisk together the dry ingredients- flour, sugar, baking powder, baking soda, and salt. You want to make sure everything is evenly incorporated in the dry mix. Set aside.
In another medium bowl whisk together the egg, milk, melted and cooled butter, and vanilla extract.
Mix the dry ingredients into the wet until the batter is lump free and smooth. Gently fold in the egg whites. First add about 1/2 cup to the batter and mix gently as this allows the batter to form cohesively with each addition of whipped egg white. Fold the rest of the egg whites in in 3 additions until there are no streaks. Be gentle! You do not want to deflate the batter.
Heat a griddle or large saute pan over medium high heat and melt butter until it gets bubbly. Using a ring mold (optional) scoop the batter (using a cookie scoop sized #8 or #10 would be best) onto the griddle and cook until the bottom firms up. It should be golden brown once flipped over. Repeat with the other side until the pancake is cooked through.
***You may have to turn down the heat to allow for slow even cooking since the pancake is so tall.
To make the caramel sauce, add the sugar and maple syrup to the pot and let cook over medium high heat until the sugar has dissolved and starts to bubble.
Turn the heat to low and add the bourbon and butter and stir to combine.
Serve the warm caramel sauce over the pancakes!