Friday, October 18, 2013

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Clifton Heights
c/o The Five O'Clock Blog

2 ounces Buffalo Trace
3/4 ounce Martini & Rossi sweet vermouth
2 dashes Angostura Bitters
1 ounce pineapple juice, preferably freshly squeezed
Maraschino cherry, to garnish

Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into a chilled cocktail glass. Add garnish if so desired.

Fried Apple Pancakes
  • 1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 white)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
  • 2 large tart apples, cut into whole slices.
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
For the apples
  1. In a large saucepan on medium-high heat melt the butter. Add the brown sugar and cinnamon and stir to combine. Add the apple slices and stir with the butter mixture to coat the apples well. Cook for about 2-3 minutes on each side, depending on thickness, until apples are soft but not fully cooked.
  2. Remove from the pan and set aside.
  3. For the pancakes:
  4. In a large bowl, stir together the dry ingredients, add the wet ingredients and whisk to combine.
  5. Butter or spray a large skillet over medium heat. Pour out a 1/4 cup measurer of batter ( don't fit too many on the pan at once as they spread when you add the apples.) Place one apple slice on each pancake. Cook until bubbles form and pancake is golden brown when you check it. Flip and repeat! Serve with warm maple syrup.

Scallop Fried Rice
1 1/2 tablespoon fish sauce
1 tsp rice vinegar
1 tsp sugar
1/4 tsp red pepper flakes
Canola Oil
1 pound scallops
1 tablespoon ginger, minced or grated
1 carrot, minced
1 shallot, minced
2 cups cook white rice, cold
1 egg, lightly beaten
Splash of soy sauce (optional)
2 tablespoons cilantro, minced
Combine fish sauce, rice vinegar, sugar, and red pepper flakes in a small bowl. Mix to combine and set aside.
Salt and pepper the scallops. On a large non-stick skillet over high heat, heat oil. Add the scallops until browned on both sides. Remove from pan and set aside.
Heat more oil in the same skillet. Add the carrots, ginger and shallots. Cook, for 3-4 minutes, until the carrots have softened. Add in the rice and fish sauce mixture. Cook until heated through, constantly stirring. Add the egg and scallops. Mix until combine and heated through. Add in the splash of soy sauce, stir to combine. Stir in cilantro.

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