Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (18 page)
If you’re like us and can’t get enough spicy cinnamon heat, just up the amount of cinnamon in this recipe. You won’t regret it.
When the vicious New York winter sets in, the only antidote to the cold is a soul-warming Sunday brunch with friends. Our fail-safe recipe to cure the Polar Vortex blues: whole wheat blueberry pancakes, freshly squeezed mimosas, and “hot tea-dies” spiked with peach-infused bourbon. Come on in, drink up, and pretend tomorrow’s not Monday…
Makes two cocktails
Sweetened with honey and spiked with Peach Bourbon, this version of a hot toddy carries with it sun-drenched flavors of summer for warmth in the dead of winter. Or maybe that’s just the whiskey talking.
1 & 1/2 oz of
Peach Bourbon
3/4 oz of lemon juice
3 tablespoons of honey
2 bags of Earl Grey tea
Boiling water
2 strips of lemon zest (to garnish)
i.
Add the Peach Bourbon, lemon juice, honey, and tea bags to a 32 oz Mason jar.
ii.
Add boiling water to fill 1/3 of the jar (approximately 10 oz), stir to combine, and let steep for two minutes.
iii.
Strain mixture into teacups and garnish with lemon zest.
Serves 2
These pancakes are the MVP of Sunday brunch. We use a blend of whole wheat and white flours in this recipe to give the pancakes a hearty flavor, while still keeping the texture light and airy. A quick-infused blueberry maple syrup finishes the dish and makes these pancakes feel extra special. We wouldn’t blame you if you added a bit of whipped cream … it’s still the weekend, right?
For the pancakes:
3/4 cup of all-purpose flour
3/4 cup of whole wheat flour
3 tablespoons of sugar
1 & 3/4 teaspoons of baking powder
1 teaspoon of salt
1 & 1/2 cups of milk
3 tablespoons of butter, melted
1 teaspoon vanilla extract
2 eggs, whites and yolks separated, whites beaten until stiff peaks form
1 cup of fresh blueberries
For the infused syrup:
10 tablespoons of maple syrup
1/2 cup of fresh blueberries
To make the pancakes:
i.
Combine all dry ingredients in a large bowl. In a separate bowl, add the milk, butter, vanilla, and egg yolks and whisk until blended.
ii.
Add the wet ingredients to the dry ingredients and whisk quickly until just combined, being careful not to overbeat. Fold in the egg whites.
iii.
Preheat a nonstick pan over medium heat. Add 1/4 cup of batter per pancake to the pan, adding 4–5 blueberries to each pancake. Cook for 2–3 minutes, or until bubbles have appeared. Flip the pancakes and cook for 2–3 more minutes.
iv.
Remove the pancakes and serve at once with the blueberry-infused maple syrup.
To make the infused syrup:
i.
Add the maple syrup and blueberries to a bowl and microwave uncovered for 30 seconds, or until the blueberries begin to burst. Serve warm.
