Labor Day has come and gone and those lazy Summer days have magically transformed into the pre-holiday countdown. In many parts of the country the arrival of Fall is heralded by the beautiful changing of leaves and a refreshing dip in the temperature, but in other parts of the country, like here in sunny South Florida, the change of season is not as discernible.
In these warmer climes it helps to usher in this oh so savor-worthy season with certain distinct rituals. Here are my 5 fabulous things that are sure to put you in the Fall frame of mind:
Butternut Squash Bisque, Porcini Mushroom & Barley Soup, Quick Coq au Vin and Pumpkin Pie Trifle are just a few recipes that beautifully showcase some of the favorite flavors of Fall. Simply pick a recipe based on one of your favorite flavors and practice up. By the time the holidays roll around you'll be ready to bring a delicious side dish or dessert and who knows, you might even feel like hosting the holiday meal yourself!
Rosé is the quintessential Summer wine and since 99% of rosé produced is best consumed upon release, NOW is the time to drink up! Maybe an "End of Summer Rosé Soirée" (yes, I used to have pink hair!) is the way to go depending on how many bottles you have left. But, in addition to drinking that rosé while it's fresh and delicious you also need to make room for those wines best suited for Fall such as Viognier and Pinot Noir, and let’s not forget those deeper, full-bodied rosés.
There's nothing like witnessing the changing of the leaves from vibrant green to magnificent shades of red, gold and brown to put you in the mood for Fall. And while we’re all a little reticent to hop on a place right now given the Coronavirus crisis, a great region for leaf peeping might be a quick road trip away! So pack your cozy sweater and comfy boots and head to one of the many U.S. regions known for fabulous Fall foliage. Some of our favorites include Boston, Massachusetts; Cashiers, North Carolina; and Boulder, Colorado (for more information, please click here).
Do you like to dress up for Halloween but usually end up throwing together a makeshift costume at the very last minute? Well forget that ratty old witch's hat and plan to host your own Halloween Costume party this year! With COVID still looming, keep things small and intimate but even planning something small will still get you in the spooky spirit. Put the word out now using these super fun, stylish invitations and have fun planning your costume in addition to all the party details. And NO Halloween party is complete without this deliciously gruesome recipe for Savory Severed Arm in Marinara Sauce!
Perhaps one of my favorite things about this time of year is the music. Whether you're driving in the car, making dinner in the kitchen, or taking a brisk walk be sure to keep your favorite Fall playlist on the ready. Some of our favorite songs for the season include Lady Gaga's "Orange Colored Sky"; Vince Guaraldi's "Great Pumpkin Waltz"; and "Autumn in New York" by Ella Fitzgerald and Louis Armstrong.
I hope these suggestions help make your transition into Fall more enjoyable. What are some of your favorite things that put you in an Autumn state of mind?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
When you’re first learning to cook, there are recipes that are so delicious and mouthwatering they instantly fuel the desire for further culinary exploration. You usually know when you’ve found them because your initial reaction is, “did I just make that?” I think most of us who love to cook remember these milestones that inspired our continued quest for deliciousness. This recipe for Florida Jambalaya is one such recipe.
I discovered this recipe in Bon Appétit magazine over twenty years ago, when I was first learning to cook. I would go to the grocery store, pick up the latest issue of BA, flip through the index and choose something that sounded good to me. And after making this recipe for the first time, I honestly couldn’t believe something so delicious came out of my small rental apartment kitchen. I was totally smitten with how the flavors of onion, garlic, sausage, shrimp and cilantro came together to create a synergy that was so superior to any of the ingredients on their own.
Florida Jambalaya quickly became one of my signature recipes and as I moved around the country in pursuit of grad school and a new career I had the pleasure of sharing it with friends from Denver, Colorado to New York, New York. As a native Floridian it was like taking a little bit of home with me and it has always, I repeat, always garnered rave reviews. One dinner party guest even ate the shrimp tails he enjoyed it so much!
The word jambalaya originated in Southern France as part of the Occitan language. Eventually it found its way to the US and today, the two traditional styles of jambalaya are Creole and Cajun.
Creole jambalaya hails from New Orleans' French Quarter and began as an attempt to make Spanish paella in the New World. Saffron, an intrinsic component of paella, was not readily available so tomatoes were substituted. Creole jambalaya also incorporates "The Trinity," a mixture of celery, onion and green pepper considered to be a hallmark of Louisiana cooking. It also calls for a combination of meats including chicken and/or andouille sausage as well as seafood.
Cajun jambalaya, on the other hand, originated in the rural, low lying swamp country of Louisiana where crayfish, oysters and turtles were plentiful. It is smokier and spicier than Creole jambalaya and does not call for tomatoes. The meat in the dish was usually browned to give the dish its color which is why it is often referred to as "Brown Jambalaya."
Florida jambalaya is an easy-to-make, Florida-inspired take on this Louisiana classic that’s only loosely based on these traditional preparations. It calls for sausage, seafood, rice and kielbasa instead of andouille sausage. And to give it a distinctly Florida flavor, I love using Key West pink shrimp but feel free to make it your own using whatever type of shrimp you like. For those allergic to shellfish, shredded or chopped boneless, skinless dark meat chicken also works very well - just be sure to allow enough time for the chicken to cook through.
Otherwise, the recipe itself is pretty straightforward and only takes about an hour to make.
For you wine lovers, a crisp, unoaked white wine is the best match for Florida Jambalaya, given the dish’s overall “weight” and bright flavors of shrimp, cilantro and turmeric. A Sauvignon Blanc-based wine like Michel Redde’s Sancerre "Les Tuilieres" from the Loire Valley would be a fabulous choice as would the juicy, tangy The Paring Sauvignon Blanc from Santa Barbara, California.
An unoaked Chardonnay like the Maison Joseph Drouhin Vaudon Chablis from Burgundy would also work extremely well, the key is to avoid wines with too much oak or heavy, astringent tannins that will clash with the flavors of the dish. I would also recommend using whatever wine you plan on enjoying with it, to make the recipe itself.
I hope you enjoy this delicious recipe for Florida Jambalaya as much as we do. It's perfect for an al fresco Summer meal or for a Florida-inspired Mardis Gras celebration - laissez les bons temps rouler!
Print Recipe"FLORIDA JAMBALAYA WITH SHRIMP + SAUSAGE"
Author: Bon Appétit Magazine
Serves: 4
Ingredients
3 Tablespoons salted butter
3 garlic cloves, chopped
1/2 cup chopped onion
1/2 lb. Polska Kielbasa or other smoked sausage cut into 1/2" pieces
1 cup long grain white rice
1/2 cup dry white wine
2 medium potatoes peeled and cut into 1" cubes
2 1/4 cups canned chicken broth
1 4 ounce jar of sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper to taste
1/2 lb. uncooked shrimp, peeled & deveined
1/2 cup chopped fresh cilantro
Instructions
) Melt butter in a heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, 3-5 minutes (be careful not to let the garlic burn).
) Add the kielbasa and cook until it begins to brown, approximately 5 minutes. Add rice and stir to coat. Mix in potatoes, broth, wine , pimientos and turmeric. Season with salt, pepper and cayenne to taste. Bring to a boil and stir well. Reduce heat to medium-low and cover and cook until the rice and potatoes are tender and liquid is absorbed, approximately 20 minutes.
) Mix in shrimp and cilantro. Cover and cook until shrimp are cooked, 5 minutes. Serve on a large platter, garnished with more chopped fresh cilantro.
‘Cause a little bit of Summer is what the whole year is all about.
Summer cooking is equal parts fun and fresh ingredients and if you do it right, you’re never more than ten minutes away from an exceptional Summer-inspired meal. And if you want to satisfy your appetite in style this Summer, here are my Top 6 Summer Foodie Phrases and recipes you definitely need to know about. Whether you prefer to order them off a menu (NO judgment!) or want to recreate them in your own kitchen, I’ve got ya covered:
1.) Salade Niçoise [SAL-ad nee-SWAZ]: Niçoise literally means "in the style of Nice" which is where this super chic salad originated (pictured above). While it typically consists of fresh, traditional flavors such as tomatoes, oil-packed tuna, hard-boiled eggs, Niçoise olives and anchovies dressed with a simple vinaigrette, this delicious salad's global appeal has led to many variations. Today, a piece of seared rare tuna is often used instead of canned, oil-packed tuna. Other accoutrements are also added including potatoes, haricorts verts, capers and/or roasted red peppers.
This delicious flavor combination is also frequently used to top meat or fish and one of our all-time favorite Summer recipes is my recipe for Swordfish Niçoise. And for wine lovers, nothing pairs more perfectly with this lovely salade than a glass of Provençal rosé - Sante!
2.) Ceviche [seh-VEE-chay]: This classic Latin American dish which originated in Peru is a MUST for all seafood lovers! Ceviche is a combination of fresh, raw seafood (i.e. shrimp, sea bass, mahi-mahi, etc.) which is chopped and then "cooked" in citrus juices. The citric acid found in lemons and limes "denatures" the proteins in the fish, much like the application of heat, although the two processes are somewhat different.
The high acid of the citrus also creates an environment that is inhospitable to many pathogens, making the fish safe to eat as well. In addition to the citrus juice, ceviche is also given delicious flavor by adding garlic, onion and/or cilantro and is usually spiced with red chili peppers as well.
3.) Gazpacho [gaz-PAH-cho]: This quintessential, tomato-based Summer soup originated in Andalusia, Spain hundreds of years ago. In addition to tomatoes, gazpacho also includes raw vegetables such as onion, garlic, bell pepper, cucumbers and parsley which are chopped and blended together using either a traditional mortar and pestle or blender. Some older variations of this ancient dish also include bread although this is not commonly seen today.
The soup is then seasoned using vinegar, olive oil, salt and pepper and is always served chilled - making it even MORE perfect for a hot Summer day. I absolutely love this gazpacho recipe from the legendary Ina Garten that incorporates all the necessary key ingredients + delivers the most amazing flavor!
4.) Aïoli [ay-O-lee]: This sumptuous sauce's name literally means, "oil and garlic" in the Catalan and Provençal languages. Aïoli is a mayonnaise-like mixture of olive oil and garlic that’s particularly popular in the coastal Mediterranean towns of France, Italy and Spain. It is traditionally served alongside dishes such as steamed vegetables, poached seafood, shellfish and hard-boiled eggs. It beautifully enhances a dish's flavor with its garlicky goodness!
While the Spanish maintain aïoli should not include eggs which results in a more paste-like consistency, Provençal versions often do which gives the sauce a richer, creamier texture. To make aïoli from scratch, this is a fabulous recipe, and I also love this Provencal-inspired recipe for Grilled Swordfish with Rosé Aïoli and Fennel + Olive Salad that involves a little short cut.
5.) Semifreddo [se-mee-FRAY-doe]: This Italian, semi-frozen dessert will quickly become a staple in your kitchen this Summer! Semifreddo, which literally means "half-cold" in Italian, is a heavenly mixture of sugar, cream and eggs. The texture is somewhere between ice cream and decadent frozen mousse, however, semifreddo is not churned like ice cream which is where the main difference lies.
Semifreddo is made with whipped cream that is then frozen into a pan or mold and then sliced prior to serving. This deliciously divine Strawberry Pistachio Semifreddo is our Summer favorite!
6.) Elote [eh-LO-tay]: I don't know about you, but if there's one thing I CRAVE all Summer long...its corn. And the epitome of corny deliciousness can be found in Elote, aka Mexican street corn. In this dish, ears of corn are typically either boiled or cooked on the grill and then slathered with a combination of mayonnaise, crema (sour cream), lemon or lime juice, salt, pepper, butter, cheese (such as Cotija) and either chili powder or smoked paprika depending on how you roll.
We especially like Chef Michelle Bernstein's recipe for Mexican-style Corn with Lime, Ancho and Queso Fresco but feel free to use your artistic license and make it your own for a savory Summer treat!
I hope you enjoy these Top 6 Summer Foodie Phrases and that they help guide your enjoyment of the Summer season. I'd also love to hear about your favorite Summer dishes in the "Comments" section below.
And if you’d like to receive a little morsel of deliciousness in your inbox every week, please sign up to receive my free weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of Sommelier-selected, seasonally-inspired wine selections, recipes, pairings + travel tips. Thank you in advance and I look forward to joining you on your journey towards vinous + culinary enlightenment! xo
I always make ice cream when I can’t sleep, so I’m glad someone was here to eat it.
The brilliant and hilarious movie It's Complicated is one of my favorite foodie movies of all time. Yep, you heard me, I said foodie movie. Because despite all the juicy drama of the dysfunctional Adler family and the titillating love triangle between Meryl Streep, Alec Baldwin, and Steve Martin, the underlying theme of the movie is French-inspired cuisine. It’s also where I discovered Honey Lavender Ice Cream which is one of my favorite Summer sweet treats. I like to imagine it was inspired by Meryl Streep’s character’s time in France and the lush lavender fields of Provence which is one of our favorite places.
Streep plays Jane Adler, a divorced, middle-aged, French culinary school graduate who owns a beautiful bakery and café in Santa Barbara, California. Her typically balanced, bordering on boring, post-divorce life is turned upside down following a steamy, one night liasion with her ex in New York City.
She then spends the remainder of the film manifesting her emotions through food. She bakes gorgeous pies for her girlfriends (played by the hilarious Rita Wilson, Ali Wenworth + Mary Kay Place) as she gleefully reveals the details of her affair, whips up pain au chocolat and croque-monsieur for her architect (Steve Martin) who she ends up dating, roasts chicken and bakes chocolate cake for her ex-husband and current lover (Alec Bladwin) and cooks elaborate feasts for her three, college age children who are in various stages of leaving the nest all while trying to navigate her tumultuous, yet hilarious, love life.
And while I absolutely loved ALL of the above mentioned dishes, for some reason Jane’s Honey Lavender Ice Cream sounded particularly good to me. Apparently, making this delicious recipe was her favorite remedy for insomia which did not go unnoticed by her ex (see quote above). She and ex-husband Jake share a very emotionally intimate scene in the movie while enjoying honey lavender ice cream together and reflecting on their lives post-divorce. The scene really reinforced to me the undeniable link between food and our emotions, something I write about more in depth here.
So on a hot Summer day I attempted to make Honey Lavender Ice Cream myself and after testing a few different recipes, I came up with one that combines the best elements of each.
The texture is rich and luxurious but not too heavy, the flavors are nicely balanced and the ice cream is sweet, but not cloyingly so. It is creamy and dreamy and I love the fact that no additional sugar is added to the recipe, the sweetness is determined solely by the honey and cream. Keep in mind, the type of honey you decide to use in this recipe makes a big difference.
Ideally, you want to use a honey with a mild flavor such as acacia honey which has a low acid content and is very light in color. I love the Langnese Acacia Honey from Germany ($14) which works perfectly in this recipe. Acacia honey comes from the black locust or false acacia tree and is light-colored with a mild taste and hints of vanilla. It is considered "raw" because it is cold-pressed and has natural antibacterial and antibiotic properties. And the only special equipment you’ll need is a candy thermometer and an ice cream maker (I really love this one) and you are good to go!
A few things to remember:
Be sure to put the freezer bowl for the ice cream maker in the freezer the night before you make the ice cream.
Be sure to use culinary grade lavender like the Lavande sur Terre from France ($10)
The ice cream comes out white (see above photo) but if you want to make it a light lavender color, you can add a few drops of purple food coloring.
Make the Honey Lavender Ice Cream the day before you plan to serve it in order to allow enough time for it to set up in the freezer.
And most importantly - ENJOY!
"HONEY LAVENDER ICE CREAM"
Author: Stephanie Miskew | The Glamorous Gourmet
Makes approximately: 1 quart
INGREDIENTS
1 1/2 cups heavy cream
1 1/2 cups half and half
2/3 cup mild honey such as acacia
2 Tablespoons dried edible lavender flowers plus extra for garnish
2 large eggs
1/8 teaspoon Kosher salt
INSTRUCTIONS
Bring cream, half and half, lavender and honey just to a boil in a saucepan over medium heat, stirring frequently to prevent mixture from burning, then remove pan from heat. Cover and let steep for 30 minutes.
Pour mixture through a sieve into a bowl and discard lavender. Clean saucepan and return mixture to it and heat over medium heat until hot.
Whisk eggs and salt together in a large bowl, then gradually add one cup of the hot cream mixture to it in a slow stream whisking constantly to prevent eggs from cooking. Once mixed, add to remaining mixture in saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon and reaches 175 degrees on the thermometer, about 5 minutes - be careful not to let mixture boil!
Pour mixture through sieve again and into a clean bowl and allow to cool completely, stirring regularly to prevent a skin from forming on the top of the mixture. Once cooled, cover with plastic wrap and chill in refrigerator for at least 4 hours.
Freeze mixture in ice cream maker according to machine directions, transfer to container and chill in the freezer to harden, preferably overnight. Garnish with dried lavender flowers and enjoy!
Women in the wine world have made amazing strides in recent decades. Today, they are Sommeliers, winemakers, wine educators and even winery founders and owners and we have many brave and brilliant women to thank who paved the way for us. One of my favorite things about hosting this podcast is highlighting their amazing accomplishments and sharing the secrets of their success with you. Episode #22 of The Wine Atelier podcast features one such woman, vinous trailblazer and dynamo, Delia Viader, Founder and Owner of VIADER Vineyards and Winery.
This Argentine-born, European raised, single mother of four, forged her way into the Napa Valley during the 1980's. To the surprise of many (except herself and those who knew her well), she conquered the formidable slopes of Howell Mountain and established her successful, critically acclaimed winery that thrives to this day. So basically, while I was in college dancing to Madonna, sporting acid wash denim, and drinking more than my fair share of White Zinfandel, Delia was establishing her unique trellising system, pursuing her second doctorate degree, and crafting world class, Cabernet Franc.
In this fascinating interview, Delia shares her amazing story and how she overcame a variety of obstacles in order to pursue her life's passion, provide for her family and create a lasting legacy. And trust me, her incredible energy and passion for what she does will truly inspire you!
- The serendipitous way this student and Mom (who was born in Argentina and raised in Europe) discovered the special plot of land that was to become her future winery and which family member was intrinsic to her success.
- How she achieved a Master's degree from MIT and TWO doctorate degrees!
- How asking for help and being open to advice from trusted local and international advisors played an important role in her success.- Which delightfully unique grape variety (my personal favorite!) is the main focus of the Viader wines and which grape is conspicuously absent.
- How she acquired her well-deserved nickname, "The Wine Mother." - What it was like raising her children among the vines in Napa and what it's like now working with her son, Alan, Viader's current winemaker.
- How to visit Delia at Viader Vineyards and Winery during your next visit to the Napa Valley.
- The difference between Old World and New World wines
- What the heck is Phylloxera and why it's so devastating to grapevines.
- More info on what makes mountain fruit so special.
- Learn about legendary Bordeaux-based winemaker and consultant, Michel Rolland.
To share your thoughts + spread the word about the The Wine Atelier podcast:
– Please leave me a note in the Comments section below & click here to listen to previous episodes of The Wine Atelier podcast.
– To spread the word about The Wine Atelier podcast, please share this link on social media, in e-mails or anywhere else you like (Thank You in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
Poor Rebekah Peppler...
The conflicted New York Times writer recently bashed the Aperol Spritz and drew a lot of heat from Spritz-lovers like myself. At this time of year with the weather heating up, there's nothing like this classic, refreshing Italian cocktail that's the equivalent of a sultry Summer sunset in a glass. And, in addition to being imminently Instagrammable, it's the perfect balance of bitter and sweet and these elements can be adjusted to suit a variety of palates.
Peppler seems to take umbrage with the drink being served in "branded" glasses and made using low quality Prosecco. Dare I say the simple fix here is to use different glasses and better quality Prosecco? I've been drinking Aperol Spritz's for years and have yet to encounter a branded glass. She even disses the requisite orange slice garnish - what's more Summery than an orange slice?
And at this point YOU might be asking - what the heck an Aperol Spritz and why should I care? In which case, let me explain...
The Aperol Spritz originated in Italy and is a delightful combination of Aperol, Prosecco and club soda, garnished with the aforementioned orange slice. The key ingredient, Aperol, is a bright orange, Italian aperitivo liqueur that was introduced in 1919 at the International Fair of Padua. Created by the Barbieri brothers, it is an infusion of bitter and sweet oranges and a variety of carefully selected herbs and roots. The result is a delightful concoction that's simultaneously sweet and bitter with an array of enticing herbal notes.
Aperol makes for a great Summer mixer because it's quite low in alcohol, clocking in at a mere 11% abv ~ your standard issue Sauvignon Blancs and Chardonnays can range from 12-14%. Interestingly, in the 1930's an ad campaign directed at women actually touted Aperol as the liqueur for the fitness conscious, promising to keep them lean and fit thanks to its low alcohol content ~ ah the good 'ol days!
It actually wasn't until the 1950's that the recipe for the Aperol Spritz was officially introduced and consists of a ratio of 3 parts Prosecco (use a good DOCG bottle!), 2 parts Aperol and a splash of club soda. The order of the ingredients is important, you want to place the ice in the glass first, then the Prosecco, then the Aperol and top with the club soda. This order prevents the Aperol from settling to the bottom and trust me, you really want to get the beautiful, orangey sunset colors! And be sure to garnish the gorgeous glass with a juicy, ripe orange wedge.
The Aperol Spritz also makes a more glamorous, evening presentation in a Champagne flute. Just leave out the ice and orange slice and layer the Aperol, Prosecco and Club Soda and you have the perfect, pre-dinner cocktail. Whadya think of THAT, Rebekah!
I hope you have a chance to discover the Aperol Spritz this Summer and if you have a favorite Summertime cocktail, please let me know in the Comments section below.
If you're looking for the ultimate 'breakfast in bed' recipe - look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother's Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence.
I've been a huge fan of ALL things red velvet ever since I was a kid. Every Summer, the day after school let out, my family would head straight to Captiva Island on the west coast of Florida. And every night, after a long day of basking in the sun on the beach or bobbing around in the ocean, we would have dinner at a restaurant called The Bubble Room. This legendary Florida restaurant charmed visitors with its eccentric, retro theme and, in contrast to the toasty temperatures outside, the interior was bedecked in Christmas decor year round - it was truly magical!
In addition to being filled with lots of family memories, The Bubble Room is also home to a profound #foodmemory - it’s the place where I discovered Red Velvet Cake. From its glorious red color to it's tangy, sweet flavor and decadent cream cheese frosting it was literally heaven in cake form (please click here for the full story + The Bubble Room's Red Velvet Cake recipe).
And since then I’ve come to love Red Velvet in just about any form which brings me back to these delicious Red Velvet Pancakes! Much like my previous excitement, I was also thrilled to discover this recipe which translates the fabulous flavor into delicious breakfast form. Unsweetened cocoa powder gives the pancakes a fabulous chocolatey backnote, while sour cream and buttermilk impart their yummy, signature tanginess.
And, let’s not forget about the copious amount of red food coloring that's key to any red velvet recipe. It’s important to note that the potential for staining your clothes here is REAL, folks, so please be careful and avoid wearing light colored clothing and/or anything you care about.
And, honestly, if you're fingers aren't stained scarlet after making these babies, you're probably doing something wrong!
In order to ensure the pancakes turn out their signature red color, cook them over medium-low heat.
Make sure to generously re-butter the pan between batches - you want to avoid the pancakes turning brown!
Using a non-stick pan is key, otherwise the pancakes could stick and make an unsightly red velvet mess.
Be sure to cook the pancakes in smaller batches of two to three at a time to ensure even cooking.
This recipe makes a generous stack for one person or two short stacks. If making for a family you might want to make two batches.
I love that these Red Velvet Pancakes aren't too sweet so when you add garnishes or accoutrements such as powdered confectioner's sugar, whipped cream, fruit and/or maple syrup, the sweetness level is perfect! Serve these beauties with a side of crispy bacon and an adult beverage like Champagne (or a Strawberry Rhubarb Fizz) and you are all ready to dazzle Mom or whoever that special someone might be.
Thanks so much for taking a walk down memory lane with me and I hope you enjoy this recipe for Red Velvet Pancakes as much as I do. And, if you do make it for your loved one, I'd love to hear about it in the Comment section below!
Print Recipe
“RED VELVET PANCAKES”
Recipe Type: Breakfast
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 8 pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa powder
1 extra large egg
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons melted butter, plus additional for cooking pancakes
Whipped cream (optional)
Sliced fruit (optional)
Maple Syrup (optional)
Confectioner's sugar (optional)
Instructions
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
Melt 2 Tablespoons of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy.
Serve the pancakes warm with a side of bacon and a dusting of confectioner's sugar, whipped cream, sliced fruit and/or maple syrup.
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