Great Americana Pork & Sprouts
January 4, 2017
Autumn Pumpkin Curry Soup
October 24, 2017
We are just a few short days away from springing forth to one less hour of sleep. Granted, we will be getting more time in the sun, so I guess we can handle it. But, what will make it much more manageable is a fine Start-of-Spring Cider Brunch.
What does that include? You know, just dry hard cider, fluffy eggs, sweet pancakes, fresh fruit, toast, and delicate prosciutto. So, let’s set all our woes aside, fill the table with a warm meal, get a small buzz going, and let that dear sun poke through the blinds with the good company all around us.
Combine all dry ingredients in a bowl. Mix milk, cider, and egg.
Add wet mix to dry and whisk thoroughly. Let sit for 5 minutes; batter will double in size.
Whisk again before pouring onto skillet. Cook a minute or two per side.
Add blueberries and lemon zest to finished product. Add maple syrup and maple butter.
Spray muffin tin with oil line and add 1-2 slices of proscuitto.
Crack one egg into each tin with proscuitto. Sprinkle with pepper.
Bake at 350 until eggs set (approx. 15 minutes)
Toast bread and slice into four pieces.
Take 1 cup fresh raspberries, 1/4 sugar, 1 tbsp lemon zest, 1/4 cup pineapple juice.
Take mixture and put in pan. Cook over medium heat until thick and bubbly, remove from heat and strain into champagne glasses.
Top this mixture with your favorite dry cider. We recommend Seattle Dry Cider.
Top with a few fresh raspberries.
Ingredients
Directions
Combine all dry ingredients in a bowl. Mix milk, cider, and egg.
Add wet mix to dry and whisk thoroughly. Let sit for 5 minutes; batter will double in size.
Whisk again before pouring onto skillet. Cook a minute or two per side.
Add blueberries and lemon zest to finished product. Add maple syrup and maple butter.
Spray muffin tin with oil line and add 1-2 slices of proscuitto.
Crack one egg into each tin with proscuitto. Sprinkle with pepper.
Bake at 350 until eggs set (approx. 15 minutes)
Toast bread and slice into four pieces.
Take 1 cup fresh raspberries, 1/4 sugar, 1 tbsp lemon zest, 1/4 cup pineapple juice.
Take mixture and put in pan. Cook over medium heat until thick and bubbly, remove from heat and strain into champagne glasses.
Top this mixture with your favorite dry cider. We recommend Seattle Dry Cider.
Top with a few fresh raspberries.