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Archive for Father’s Day

TIP OF THE DAY: Fruit Pancakes & Maple Syrup Substitutes

Some people like to serve pancakes with a garnish of berries. But at The Mission restaurant in San Diego, a creative cook embedded the fruit in the pancake itself.

You can do it easily:

  • SLICE fresh berries in 1/4-inch pieces.
  • SPOON the pancake batter onto the griddle or pan.
  • ADD the sliced fruit while the batter sets. If you work quickly, you can add them in a circle; but random scatters are just as tasty.
  •  
    No berries? Use dried fruit (dried cherries, cranberries, raisins, etc) or dice any other fruit you have on hand (apples, bananas, pears, etc.).

    While the The Mission serves the pancakes with conventional maple syrup, consider these…
     
    ALTERNATIVES TO MAPLE SYRUP

  • Apple butter, bourbon butter, maple butter, strawberry butter or other compound butter
  • Fruit yogurt (you can mix jam or preserves into plain yogurt)
  • Honey
  • Jam, marmalade, preserves
  • Other syrup (berry syrup, brown rice syrup, cinnamon syrup [recipe below], molasses)
  • More fresh fruit
  • Plain yogurt, sour cream or mascarpone
  • Whipped cream or heavy cream
  •  
     
    For plain pancakes consider:

  • Applesauce or other puréed fruit
  • Dessert sauce (caramel, chocolate)
  • Fruit compote or sautéed fruit
  • Peanut butter or other nut butter
  •  
    You can also mix up a creative syrup; for example, honey with raisins, diced apples and/or chopped nuts.
     
     
    RECIPE: CINNAMON SYRUP

    This is delicious on French toast, pancakes and waffles; along with fruit salad, ice cream, un-iced cakes, etc.

    Ingredients

  • 1 cup light brown sugar
  • 1 cup water
  • 1/4-1/2 teaspoon cinnamon
  • Splash of lemon juice
  •  
    Preparation

     

    Pancakes Embedded Fruit

    Sautéed Apple Pancakes

    Peanut Butter & Jelly Pancakes

    Fun with fruit, in and on your pancakes. Top: Embedded berries (photo courtesy The Mission restaurant | San Diego). Center: “Apple Pie Pancakes,” topped with sautéed apples (photo courtesy PotsAndPans.com). Bottom: Topped with peanut butter and jelly or preserves (photo courtesy Krusteaz).

     
    1. HEAT the water and the sugar in a small saucepan over medium heat until the liquid begins to boil. Reduce the heat and simmer for five minutes, stirring occasionally until the sugar dissolves.

    2. ADD the cinnamon and lemon juice, stir thoroughly, and let cool or serve warm.

      

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    RECIPE: Salted Caramel Pretzel Brownies

    Salted Caramel Pretzel Brownies

    Dutched Cocoa Powder

    Top: Sweet and salty, chocolate and caramel: How can you resist? A recipe and photo from The Baker Chick. Bottom: Dutch process, or Dutched cocoa, is processed with alkali to neutralize cocoa’s natural acidity. It is milder in flavor and lighter in color than non-Dutched cocoa powder. Photo courtesy King Arthur Flour.

     

    Thanks to The Baker Chick for helping us celebrate National Chocolate Caramel Day, March 19th. We made her wickedly good Salted Caramel Pretzel Brownies.

     
    RECIPE: SALTED CARAMEL PRETZEL BROWNIES

     
    Ingredients For 24 Brownies

    For The Pretzel Crust

  • 4 cups small pretzels, crushed into small pieces
  • 6 tablespoons of butter, melted
  •  
    For The Brownies

  • 1/3 cup Dutch-process cocoa
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ cup plus 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  •  
    For The Toppings

  • 1 cup salted caramel sauce (purchased or homemade)
  • Flaky sea salt for sprinkling
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Fit a 9×13 pan with foil or parchment paper. Overlap two sheets, including two tabs that hang over the sides, so you can easily lift the brownies out of the pan.

    2. ADD the crushed pretzels to the bottom of the pan and drizzle with the melted butter. Set aside while you make the brownie batter.

     
    3. WHISK together the cocoa powder and boiling water in a large bowl, whisking quickly until just combined. Add the chopped chocolate and stir until melted. Add the oil, melted butter, eggs, yolks and vanilla, whisking after each addition. Add the sugar, mix until well-combined. Sprinkle the flour and salt over the batter and then fold in, mixing until smooth and well incorporated while not over-mixing.

    4. POUR the caramel sauce over the batter in lines going vertically, then horizontally. Use the tip of a knife or skewer to swirl the batter back and forth.

    5. BAKE for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let brownies cool completely before cutting into squares.

     
      

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    RECIPE: Beertails, Beer Cocktails

    mimosa-pomwonderful

    A Beer Mimosa. Photo courtesy Pom
    Wonderful.

     

    Can’t decide between beer or cocktails? Make beer cocktails, sometimes called beertails.

    We published our first beer cocktail recipe, Almond Ale Spritzer, five years ago. It’s time to revisit the options.

    These cocktails were developed by Bohemia Beer, made in a Pilsner style beer. But you can try other styles: Check out our Beer Glossary for the different types of beer.

    For those who prefer wine, check out winetails.

    RECIPE: BEER MIMOSA

    Ingredients For 1 Drink

  • ¾ cup (1/2 bottle) beer, very cold
  • ½ cup fresh-squeezed orange juice, very cold
  • Orange slice—wedge, wheel, peel curl—for garnish
  •  
    Preparation

    1. POUR the beer into a wine glass. Top with orange juice and stir gently.

    2. GARNISH with the orange slice—or, be creative and make a curl from the peel, as shown in the photo above.

     
    RECIPE: MICHELADA

    Michelada is a Mexican drink: beer mixed with ingredients similar to Bloody Mary mix. “Chela” is Mexican slang for a cold beer, and michelada is a portmanteau of “mi chela helada,” or my cold beer. Here’s more about the Michelada.

     

    Ingredients For 6 Servings

  • 1 cut lime
  • 2 tablespoons kosher salt or coarse sea salt
  • 1 tablespoon cracked black pepper
  • 4-½ cups Bloody Maria Mix (recipe below)
  • 3 bottles beer
  • ¾ cup (6 ounces) tequila
  • Garnish: lime wedges, cherry tomatoes, pickled jalapeño slices
    and cubed cheese for garnish
  •  
    FOR THE MICHELADA MIX

    Ingredients For 4½ Cups

  • 1 quart tomato juice
  • 2 green onions (scallions), roughly chopped
  • 1 serrano chile, de-stemmed, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tablespoon fresh lime juice (about 1 whole lime)
  • Worcestershire sauce to taste
  • 1 teaspoon salt
  •  

    celery-salt-rim-bloodymary-pompeianFB-230

    Beer Bloody Maria. Photo courtesy Pompeian.com | Facebook.

     

    Preparation

    1. MAKE the Bloody Maria mix: Combine all ingredients in a blender and mix until smooth.

    2. COMBINE the salt and pepper and spread out on a flat plate. Rub the rims of 6 tall glasses with the cut lime, then twist in the salt and pepper to coat the entire rim.

    3. POUR 2 tablespoons (1 ounce) of tequila into each glass. Add ¾ cup of beer and ¾ cup of the Bloody Maria mix and mix the drinks well with a spoon.

    4. GARNISH: Place a lime wedge on the edge of each glass. Skewer a cherry tomato, cube of cheese and pickled jalapeño slice and place in glass.

      

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    RECIPE: Burger Eggs Benedict

    Another good idea for Father’s Day brunch: this mashup of Eggs Benedict and a burger. that’s filling enough for lunch or dinner as well.

    The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

    Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

    Prep and cook time is 20 minutes.

    Here’s the history of Eggs Benedict.

    Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

    Here are substitutes for the English muffin.

    RECIPE: BURGER EGGS BENEDICT

    Ingredients For 4 Burgers

  • 1 tablespoon extra virgin olive oil
  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 pound ground beef
  • Salt and pepper to taste
  • 4 English muffin bottoms
  • 4 eggs
  • 2 teaspoon Dijon mustard
  • Optional garnish: chives, chopped
  •    

    open-faced-burger-eggs-benedict

    This Eggs Benedict variation substitutes a burger for the Canadian bacon! Photo courtesy SafeEggs.com.

     

    Ingredients For The Hollandaise Sauce

  • 2 pasteurized egg yolk(s)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted
  • Dash of cayenne pepper
  •  

    open-faced-burger-eggs-benedict-safeggs230

    Are you hungry yet? Photo courtesy SafeEggs.com.

     

    Preparation

    1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

    2. COMBINE the beef, salt and pepper in a bowl. Mix together until incorporated and form into 4 patties. Cook the burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.

    3. TOAST the English muffins.

    4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

    5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

     
    WHY IT’S FATHER’S DAY, NOT FATHERS’ OR FATHERS DAY

    While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

    At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

    Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

    If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

    So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

      

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    TIP OF THE DAY: Bloody Mary Garnishes & A Bloody Mary Cart

    blt-mortonsgrill-group-ps-230

    Who can resist a BLT Bloody Mary, garnished with lettuce, tomato and a crisp bacon strip? This one is from Morton’s Grille.

     

    If Dad’s drink is a Bloody Mary, try something exciting for Father’s Day. You can use different spirits and mixes, but the easiest way to wow everyone is with a Bloody Mary cart or table, that lets each guest customize the garnishes. You need a bartender, but with everything set up, a college student can be a cost-effective solution.
     
    SPIRITS

    Vodka is traditional, but these days Bloody Marys are being crafted with spicy vodkas, botanical-forward gins, whiskey, tequila and even aquavit. Sochu, a neutral grain spirt like vodka, has half the proof of American spirits and is a great solution to keep the crowd sober, longer.
     
    BLOODY MARY MIX

    Everybody has a Bloody Mary mix solution, but could yours be better? For prepared mixes, we like Demetri’s and Master Of Mixes, Freshies, Mixerz and a few others. Look at the ingredients label and avoid anything with corn syrup or other sweetener.

    Our own homemade mix has lots of horseradish, Worstershire sauce and fresh-squeezed lime juice; and for the hot sauce we use smoky chipotle from Cholula or Tabasco.

    You can also add favorite and trending ingredients to a mix. Stonewall Kitchen has Cucumber Dill and Peppadew Sriracha.

     
    GREAT GARNISHES

    We’d rather use the cucumber, dill and peppadew as a garnish.

    The easiest way to make a Bloody Mary stand out with a memorable garnish. You may have seen photos of everything from charcuterie skewers and pepperoni straws to hot wings and an entire slice of pizza (hmmm). You don’t have to go that far, but you still need to do better than the venerable 20th century celery stick. You can use celery, but as of three garnish items.

    Here’s a list of options for your Bloody Mary cart. Use at least two, and preferably three.

    For skewers, get a supply of inexpensive picks like these four-inch bamboo knot picks.
     
    START YOUR GARNISH LIST HERE!

    PROTEINS

  • Bacon strip
  • Cheese cubes (we love blue cheese)
  • Crab claw
  • Ham cubes
  • Salami or sausage slices
  • Shrimp
  • Turkey cubes
  •  

     

    VEGETABLES

  • Asparagus spear, steamed or pickled
  • Beets (baby beets, beet cubes or slices, pickled beets)
  • Celery or fennel stalk (in combination with other garnishes)
  • Cucumber spear or wheel
  • Fresh herbs: basil, cilantro, dill, parsley
  • Grape or cherry tomato
  • Green onion (scallion)
  • Ramps and fiddleheads (spring season)
  • Sugar snap peas
  •  
    CONDIMENTS

  • Cocktail onions
  • Cornichons
  • Olives: try a pick with three different types
  • Pickles: dill spear, gherkin, sweet slices
  • Pickled vegetables: carrots, cherry peppers, dilly beans,
    jalapeños, okra, peppadew (you can stuff it with cheese),
    pepperoncini
  •  

    Aquavit_Bloody-Mary-beets-flavorandthemenu-230

    A Bloody Mary made with Aquavit and Swedish garnishes: beets, dill, cucumber. Photo courtesy Aquavit Restaurant | NYC.

     
    OTHER FLAVORS

  • Citrus: lemon or lime wedge or wheel
  • Seasoned salt rim: cracked pepper and sea salt, McCormick, Morton’s, homemade (try curry and garlic)
  •  
    SKEWER IDEAS

    Here are some of the garnishes we’ve skewered together:

  • Beets, dill, cucumber
  • BLT (see top photo)
  • Cherry tomato, cucumber slice, cherry pepper
  • Cornichon, peppadew, pepperoncini, cocktail onion
  • Cucumber and pickle
  • Grape tomato, olive, cheese cube, cocktail onion
  • Ham, cheese, olive, pickle
  • Olive, pepperoncini, gherkin
  • Olive, cornichon, cocktail onion
  • Red and yellow grape tomatoes, sweet pickle slice
  • Shrimp, sausage cube, cocktail onion, gherkin
  •  
    BLOODY MARY CART TIPS

    Have your Bloody Mary mix pre-mixed with extra in the fridge. Keep it in a bucket of ice on the cart, and have lots of ice for drinks.

    Consider offering two spirits, such as vodka and the lower-proof sochu, or vodka and gin. A Bloody Mary with gin is called a Red Snapper.

    Place all the garnishes in bowls, grouped as we have above.

    It’s a nice idea to rent highball glasses if you don’t have enough. Glass is so much nicer for this concept than plastic party tumblers. BUT check out these reusable plastic highball glasses.

    Make it easy for the bartender and the guest by creating a large sign that lists the garnishes. It makes it quicker for guests to decide what they want from each group.

    Enjoy the party!

      

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