The Chef and I have been out and about visiting some of our favorite restaurants, taking in the local sights and indulging in a movie or two. It's been a great few days off so far and we're looking forward to grilling up some goodness this afternoon. The fireworks have been going off like crazy in the neighborhood, but no random fires yet! Whew!! Last night we started to plan and prepare the menu for today's festivities...apparently the cats decided to send a message that this is their day too because I was greeted by a random chicken wing at the cat dish this morning.
So much for taking out the trash out before bed. Oops! Luckily that wing was not on today's menu.
We started out this morning with a red, white and blue breakfast treat to get in the Independence Day mood. Have you heard of or do you own the Ebelskiver Pan? Nordic Ware is the maker of this glorious little pan, and Williams-Sonoma is a fine distributor of it.
I have a firm rule regarding gifts: do not show up with a household item. Unless it's a Shark Steamer or an Ebelskiver pan. When I opened this thing on Christmas morning it was a moment. We busted out the gluten-free pancake batter and got right to it. Ebelskivers are fluffy little filled pancakes (Denmark born) - they can be filled with anything your heart desires from fruit and jams to cheese and veggies. My favorite dessert ebelskivers are filled with chocolate or fruit - and for dinner I love to whip up a few using different cheeses and minced jalapeno. Delicious. This morning we opted for fresh strawberry filled and garnished with powdered sugar, blueberries, raspberries and whipped cream.
It's a non-stick pan, but we begin by dotting each area with a bit of butter - Paula Deen style. Then we fill each circle about a quarter to a third with pancake batter (this morning we added a tablespoon of powdered sugar to the batter).
As the batter sets you can add your favorite flavors. Here are ours with the fresh strawberries. Mmmmm. See how they are beginning to separate from the sides of the pan?
Next you cover them with a smidge of the batter to encase the filling. Not too much or they are difficult to turn. They're a little tricky to flip, but don't freak out if they slop around a bit - as you turn them successively, the batter is captured.
Here they are flipped - see how there's just a little on the edges around each circle? No big deal.
And here's the final plated product. We basically piled them on the plate, sprinkled powdered sugar and berries over top, and added a dollop of whipped cream to complete. Yikes were they ever good! I even pulled out the summertime beach plates even though we basically ate surrounded by fog yet again this morning. Argh.
Here's a final close up. I highly recommend this pan (and obviously this particular choice of toppings!). It is great for mixing up day-to-day meals, but also is so fun to have handy on special days like today or even for birthdays and must-needed chocolate rendezvous' with the girlfriends.
While I'm typing this post to you, the Chef is finishing up in the kitchen and getting the grill going for our afternoon. He is a big fan of cocktails and came up with a special one to enjoy throughout the day today while all the screaming woooohooooooo'ers go off in the neighborhood. I've already sampled one and think you will enjoy. This one's for you Shannan!
Long Island Peach Iced Tea
Ingredients
Peach Syrup
2 Peaches
1C Sugar
1C Water
Drink
.5oz Tequila
1 oz Gin
.5oz Rum
.5oz Peach Schnapps
Splash of Triple Sec
.5oz Orange Juice
.25oz Lime Juice
.25oz Lemon Juice
Coke or Pepsi to top
1oz Peach Syrup
2ea Peach wedges from syrup
To make the syrup first cut peaches into wedges. Place them in a large bowl - including the pits.
Next, combine sugar and water in a pot and bring to a boil for 1 minute.
After a minute, pour the mixture over the peaches - the heat from the liquid infuses the flavor into the syrup.
Let this stand until cooled and place in the fridge until ready to use.
Cocktail
Begin by placing two wedges from the syrup into the bottom of your glass. Fill 3/4 to the top with ice.
Next, pour in all the remaining ingredients except the cola.
Add the cola until the color looks like tea, and then stir to combine.
Complete your cocktail by garnishing with a lemon wheel and another peach wedge.
Ta-da!! I have to say that adult flavored lemonades are my favorites and I tend to stay in my comfort zone with them or a sangria. There was a hint of leery when he brought up this idea, but I'm really glad I decided to suck it up and take a chance. These will be the perfect side to any barbecue today - or throughout the summer. Speaking of which, the sun is out so I am going to get out of here and take it in. Happy 4th of July everyone!! xoxo - Carrie Ebelskiver , Long Island Peach Iced Tea
