A Sunday Snowy Winter Wonderland!

WOW!!!   I love the winter in Bend especially since it is snowing non stop here.  I love the fact that I don't have to work on Sundays now and can just make crafts bake for myself and curl up to some Coco Rosie and Devendra Banhart by a fire.  Aw Winter!  So I was having such a sweet tooth on Sunday so I decided to make a decadent breakfast.  Thank you mother earth for the beautiful weather and giving me a day to just knit and enjoy my time with my husband and baby girl Keyki.  

Cardamon Chocolat Chaud

w/ Ginger Whip and Pepitas

Serves 2:

 ½ cups whole milk

2 ½ Tbsp. water

2 ½ Tbsp. granulated sugar

3 oz. bittersweet chocolate, finely chopped

1 Tbsp. Cardamom pods crushed

In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender – and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.

Serve immediately.

Chestnut Buttermilk Pancakes

w/ Ginger Whip and Real Orange Maple Syrup

For the Sourdough Starter:

• 1 cup whole milk
• 1 teaspoon active dry yeast (1/2 packet)
• 1/2 cup apple cider
• 3 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 cup all-purpose flour

For the Pancakes:

• 1/2 cup all-purpose flour
• 1 large egg, slightly beaten
• 1 teaspoon baking soda
• 5 Tbsp. Chestnut Paste

Directions

Make the sourdough starter: Warm the milk in a small saucepanover low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.

The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and chestnut paste  into the sourdough starter.  Cook!!

Maple Syrup:

2 C Maple Syrup 

1 zest of a Orange

Heat add zest and serve.

Ginger whip;

2 C Whipping Cream

10 g Fresh Ginger

Bring Cream to a boil add ginger and seep for 15 min.  Put in cooler and let chill, Strain,  whip and serve

ENJOY!!!!!