For native midwesterners like me, sweet corn is a whole thing. We would have sweet corn at every meal for weeks while it was in season and never get sick of it. There’s just nothing like eating corn right off the cob that was picked earlier that day. The sugars haven’t turned to starch yet so the kernels are so tender and sweet. Anything you find in the grocery store has already become starchy and, in my opinion, inedible.
The onslaught of snow that bombarded us the last week in October stirred the need for warm, hearty comfort foods. As a native midwesterner, that generally calls for slow-roasted pot roast, creamy casseroles, and hearty stews.
I was reminded of feeling cold and tired and longing comfort during my trek to Everest Base Camp in Nepal last spring. The Moonlight Lodge in Namche was my favorite along the trek. The rooms were quite comfortable, they offered hot showers (for 500 rupees), free device charging, and their food was the best I had during the whole trip. Luckily I had the pleasure of staying there for a total of 3 nights; 2 nights on the way to base camp since we had an acclimatization day in Namche and 1 night on the way back down.
The thing about trekking in Nepal is that you get comfortable being uncomfortable. Coming off a season filled with lots of backcountry skiing, I already had a decent tolerance to being chilled and achy. I wouldn’t say the trek was easy for me by any means but I was surprised at how well my body and mind handled it. Quite tired of dal baht, I ordered the Sherpa Stew at the Moonlight Lodge one night and found it healing in more ways than one.
Double, double, toil and trouble.
Fire burn and cauldron bubble.
Double, double, toil and trouble.
Something wicked this way comes!
It’s that time of year when we spend our evenings at home carving pumpkins and handing out candy to trick or treaters. I wanted to concoct a witchy libation for these traditions and came up with this Fizzy Blackberry Daiquiri. Continue reading “Witch’s Fizzy Blackberry Daiquiri”
Is there anything more lovely (or tasty) than a medley of summer berries in the middle of July? Perhaps a medley of summer berries with a crunchy crispy topping? Continue reading “Summer Berry Crisp”
If you know me, or if you’ve been following for a while, then you know my drink of choice is a margarita. Not the kind blended with a bunch of sour mix… a classic margarita with freshly squeezed lime juice.
So, since it is Cinco de Mayo, I’m sharing my most recent margarita obsession. Continue reading “Spicy Blackberry Margaritas”
In my world of casual beers at the brewery and sipping hearty red wine cuddled up on the sofa, I love an excuse to have a fancy cocktail. And what better excuse than ringing in the new year?
Fun fact: I worked as a bartender for a few years in my early twenties. So, I’ve concocted 5 different holiday-flavored cocktails for you. Whether you’re throwing a small soiree and want to impress your guests with some easy yet stunning libations, or if you’re taking it easy at home but still want to level up your drink of choice for the occasion, these cocktails will do the trick.
Each made with a different liquor, there’s something for everyone. You will notice they are all either a cranberry & lime or a holiday spice flavor. I wanted to create a number of drinks with similar flavor profiles in order to simplify the ingredients and shopping list. Fancy cocktails don’t have to be intimidating!
For the first time ever, we aren’t traveling over the holidays. After the most chaotic year ever last year, we decided to stay put. I’ll miss seeing my family, but I’m so excited to have a stress-free day doing whatever we want to do.
Oddly, one of the things I’m most excited about it Christmas morning breakfast. Most weekends, we’re up before the sun and catch the sunrise from the car on our journey into the mountains, so we grab breakfast on the go. But Christmas morning we get to wake up in our own bed, open our gifts in our own house, and then I get to make an actual breakfast before we head out to ski. I can’t be the only one that gets psyched about a feast of a breakfast…
For homemade breakfast feasts, I always like to make something savory and something sweet. Today I’ll share my something sweet: Christmas Pancakes. The pancakes have subtle flavors of orange and holiday spices, and the cranberry sauce topping is perfectly tangy with orange and bourbon.
For the Sauce
- 1 12 oz package of cranberries
- 2/3 cup sugar
- 1 1/3 cup brown sugar
- freshly squeezed juice of 1 orange
- 3/4 cup water
- zest of 1 orange
- 3 tablespoons bourbon
For the Pancakes
- 1 egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon freshly squeezed orange juice
- 1 cup all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- To make the sauce, mix all ingredients in medium saucepan and heat over medium-high heat for 20 – 35 minutes. Most of the liquid should be reduced. Remove from heat and let cool for 15 minutes before serving.
- For the pancakes, preheat a griddle or skillet to medium-low heat.
- In a large bowl, mix together the flour, orange zest, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. Set aside.
- In a separate bowl, whisk the eggs slightly. Next, whisk in the buttermilk, melted butter, maple syrup, and orange juice. Pour into the dry mixture and stir until just combined. a few lumps are okay.
- Grease griddle or skillet. Ladle batter onto hot griddle and cook on one side until bubbles rise to the surface. Flip pancakes, and cook for another few minutes until browned and cooked through.
- To serve, stack pancakes and ladle cranberry sauce over the top. Garnish with orange zest if desired.
Yum! What are your favorite holiday breakfast dishes? Let me know in the comments!
And be sure to follow this blog and be the first to know when something new posted! I have some awesome holiday cocktails to share before New Year’s Eve and you won’t want to miss them! Cheers!
It is the 5th and final day of Cookie Week 2018!
If you’re just now joining us for Cookie Week, be sure to check out the recipes from earlier this week:
- S’mores Cookies
- Vegan & Gluten-Free Gingersnap Cookies
- Thumbprint Jam Cookies
- Gluten-Free Lemon Drizzle Cookies
Guys, today is very special. I’m finally sharing my secret recipe for sugar cookies. I’ve been making these sugar cookies since I was a little girl. The original recipe came from one of those old church cookbooks – you know, the ones with 5 versions of ambrosia salad. But over the years I’ve modified it to perfection.
Welcome to Day 4 of cookie week!
If you’re just now joining us for Cookie Week 2018, head on over to check out the recipes from earlier this week:
Today I’m sharing my recipe for Gluten-Free Lemon Drizzle Cookies!