Pimms Cup

In 2009, I spent a week in London visiting my older brother.  My brother was working as a banker there for an entire year and living in South Kensington.  This means that I was able to stay in one of the best neighborhoods in London for FREE.  During my visit, I saw the sights, ate the food, experienced the culture and most importantly I drank the drinks.  My favorite was a refreshing cocktail called, The Pimms Cup.

The Pimms Cup is everywhere during the Summer in London.  Pimms is a British citrus liqueur.  A Pimms Cup is this liqueur with some "lemonade" (we call it Sprite) and garnish.  It  is served in pitchers or in a pint glass.  The garnish usually includes mint, cucumber, lemon and sometime strawberries.  

Since getting back to the States I have found Pimms to be somewhat difficult to find but definitely worth the search.  Below is a recipe for what should be your new favorite Summer cocktail.  Cheers!

Pimms Cup

Mix 1 part PIMM'S* No.1
with 3 parts chilled "lemonade" (Sprite or Gingerale)add some mint, cucumber, orange and strawberry

Irish Soda Bread Muffins

This post could also be titled, "what to do with leftover buttermilk."  Buttermilk is such a rare ingredient that I was somewhat at a loss for how to use it up.  Then I recalled that when I was growing up the presence of buttermilk in the fridge usually meant my Mom was baking Irish Soda Bread.  I chose to give this recipe a try because it maintains the same great flavor without having to make an entire loaf of bread.  In fact, I baked this recipe, allowed it to cool and then put the most of the muffins in the freezer.  They will be a great treat to warm up one by one.

Ingredients:
2 cups all purpose flour
3 Tablespoons granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup salted butter
1 cup buttermilk (low fat is fine)
1 large egg, beaten
3/4 cup raisins (I used golden raisins because that's what my mom always uses)
Directions:

1. Preheat oven to 375°F. Spray small muffin tins or large muffin tins with nonstick spray.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. (You can also do this part in a food processor and let the blades mix the flour & butter together or just use your fingers). In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine but do not over stir. Stir in raisins.

3. Spoon batter into prepared muffin cups.  Then, take a brush and lightly brush the top of each muffin with a little egg. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.

4. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.

Flappers

Last weekend, JQ, Lukey and I had breakfast at Colossal Cafe in St. Anthony Park (website found here).  It is the cutest place owned by one of our former high school classmates.  My review of her place, "oh. my. gawd!"

If you are in the tri-state area you need to make your way to Colossal!  Everything was amazing.  The space is cute, the people are friendly, the coffee is strong (and there are self-serve refills!), all the food is homemade delicious and the menu is filled with great cafe/diner comfort foods.  There was one item in particular that I have seriously been thinking about ever since we left.  That item is the Flapper.

A Flapper is a yeasted pancake.  It is lighter than a normal pancake and has much more flavor.  I also thought the texture was far superior.  Instead of being soggy like a normal pancake, this held its form and had something like a crust on it.  I consider myself somewhat of a pancake connoisseur and will rate these Flappers as the best darn pancake EVER.

Here is a recipe I came across for yeasted pancakes.  I am going to attempt to make these at home but will definitely also return to Colossal very soon.

Recipe adapted from Martha Stewart

• 
  

• 1 1/2 cups milk

• 2 tablespoons sugar

• 1 package active dry yeast

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 4 tablespoons unsalted butter, melted

• 3 large egg yolks

Directions

Heat milk in a small saucepan over medium heat until lukewarm ( or microwave for about 20-30 seconds). Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.


Whisk in flour, salt, butter, and egg yolks until batter is smooth (don't overstir). Cover bowl tightly with plastic wrap. Transfer bowl to a warm place (I always use my unheated oven); let dough rise until doubled (about 1 1/2 hours)


Heat griddle to 375 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes.  Repeat with the remaining batter. Serve warm.

Cinco de Mayo Recipes

Hola!

Saturday is Cinco de Mayo! That is the fifth of May for those of you who are not bilingual....
I will be spending the day brewing cerveza with my hermano Lukey and attending a few fiestas.

Here are some great recipe recommendations to celebrate the day:

Margarita Spritzer: from Skinny Taste, this is a lower calorie adult beverage.  It looks very refreshing and a little strong.  If you make these, remind your guests to sip.

Bobby Flay Guacamole: this recipe makes a lot of Guac' and yet I still have never left a party without the bowl licked clean.

Carnitas: if you are cooking for a crowd try this recipe from Pioneer Woman.  The spicy pulled pork is so good in a tortilla with some crunch napa cabbage and salsa on top.  This is also a very low maintenance recipe.

Margarita Cookie Bars: a very festive baked good!

Cilantro Lime Fish Tacos: I originally posted this recipe for a lenten Friday option but it is good year round.

Chicken Salsa Chili: another great make ahead option.  Serve this with some tortilla chips and cilantro.

¡Salud!