I celebrated the Winter Solstice weekend by launching my first travelogue cookbook!
It’s called Bites and Pieces of America: Exploring food and friendship in Whidbey Island, Salem, Boothbay Harbour and Boston. It’s filled with pieces from my trip last year from Australia to the USA where I got to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City, visit puffins in Maine and meet a baby sloth in Boston. There are also many bites of recipes from the foods that inspired me along the way.
While I’m hoping you’ll rush out and buy the book 🙂 I will share parts of the journey here. I’ll also include recipes that nearly made it into the book but just missed out like my Stout Pancakes (below). These are perfect for Winter in Australia. If you’d like pancake recipes that are more in tune with Summer – like Blueberry Pancakes or Carrot Cake Pancakes – you can find them in my book!
Bites and Pieces is currently available from Lulu. An ebook is on the way and it will be in other online stores soon 🙂
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate)
1/4 teaspoon sea salt
2 tablespoons maple sugar*
1 egg, beaten
1/4 cup milk
3/4 cup stout**
butter for frying
Sift the flour, baking powder, baking soda, salt and sugar into a large bowl. Set aside.
In a separate bowl, whisk together the egg, milk and stout.
Add to the dry ingredients and mix until just combined.
Heat a small amount of butter in a non-stick frying pan over medium heat.
Pour some batter into the pan. Remember that the bigger the pancakes, the harder they are to flip, so don’t make them too big.
Cook until bubbles start to form.
Flip and cook for a further 1 – 3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
Serve with your choice of toppings.
I like them with a good drizzle of pure maple syrup, golden syrup or honey.
*You can substitute brown sugar for the maple sugar.
**Try different flavoured stouts like chocolate or coffee ones. I used a maple flavoured stout.
I was wondering why I was finding it hard to get excited about the Spring Equinox this weekend. Then it hit me. I’m in mourning for winter. The Spring or Vernal Equinox is a time of balance, when day and night are relatively equal. It signifies a change in power between day and night. After the Spring Equinox the day wins ascendancy as long nights are overtaken by longer days. My short cold days and comforting long nights are almost over. I will miss them but know they will return when the wheel spins its way to autumn once more.
To mourn the loss of winter I thought I would create a variation of a Black Velvet. The Black Velvet was supposedly created by a London bartender in 1861 to mourn the death of Queen Victoria’s beloved Prince Consort, Prince Albert. The colour of the drink was meant to symbolise the colour of the black armbands worn by mourners. A Black Velvet is a mix of equal parts champagne or sparkling wine and stout. To make, fill a glass halfway with chilled sparkling wine or champagne then slowly top with chilled stout.
A Poor Man’s Black Velvet, also called Mud and Blood, is a variation of a Black Velvet which substitutes the sparkling wine or champagne for apple or pear cider. One way of serving either drink is to try slowly pouring the stout over the back of a spoon into the sparkling wine or cider. If done right, the stout will sit on the top and create a layered effect. I tried this but failed 🙂 If you can achieve the separation of colours, these Black Velvets would be perfect for the Equinoxes as they visually symbolise the balance between day and night.
While I am celebrating the Spring Equinox, I am also mourning the end of winter and its long cold nights which were warmed by comforting hot drinks. To commemorate this loss I thought I would make a warm and spicy mulled version of a Poor Man’s Black Velvet.
I’m calling it a Dark Queen’s Black Apple.
Dark Queen’s Black Apple
1/4 cup brown sugar
4 cinnamon sticks
2 cups apple cider
2 cups stout
Using a knife or vegetable peeler, peel the skin from the orange leaving behind as much of the white pith as you can.
Place the orange peel and all the other ingredients into a saucepan.
Simmer gently over low heat until the sugar has dissolved and the drink is hot but not boiling.
Strain into heatproof mugs or glasses.
Refrigerate any leftover drink.
You can reheat it or drink it chilled.
When my friend and cuppycake collaborator Anne Belov recommended To Brew or Not to Brew, I couldn’t wait to read it. I’ve always enjoyed a good mystery, and one set in a craft brewpub seemed just my cup of tea – or really my cup of beer 🙂 Throw in a stray cat called Hops and I’m hooked. It was a great read. When the murderer was revealed I was surprised, as although they were on my list, so was most of the town! This is the first book in the Brewing Trouble Mystery series and I can’t wait for the next instalment.
To Brew or Not to Brew is part of the Cozy Mystery genre. Cozy mysteries usually feature amateur detectives and are often set in small towns or villages. Think of the TV series Murder She Wrote and you’ll get the general idea. While I’ve always loved reading and watching mysteries, there is a particular sub genre of cozy mysteries that has really got me interested – Culinary Cozy Mysteries!
Culinary cozy mysteries often feature amateur detectives who work in or run cafes, bars, food stores or restaurants. The TV show Pie in the Sky is a great example. The titles are often witty puns such as The Long Quiche Goodbye from the Cheese Shop Mysteries or Caught Bread Handed from the Bakeshop Mysteries. This is a very popular and prolific genre but I have found a way of narrowing down the field – pick the ones that include recipes! That’s right, some of these series include recipes that you can use at home. Thankfully To Brew or Not to Brew is one of these 🙂
I’ve just started my Culinary Cozy Mystery journey and already there are a couple of more series that are on my list. I don’t know if I’m more excited about the mysteries or the recipes! Inspired by To Brew or Not to Brew, I had to make my own “brewed” recipe. I have already made Beer and Bacon Cuppycakes so I thought I would make a tried and true classic – Welsh Rabbit. Traditionally beer is used in this recipe but I wanted to try something a bit different, so I used stout.
Stout Welsh Rabbit
250g strong cheddar cheese, grated
2 teaspoons flour
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 egg yolks, beaten
4 thick slices of bread
In a small saucepan add the cheese, flour, butter, Worcestershire sauce and mustard. Mix well then add the egg yolks and stout. Stir slowly until smooth. Do not allow to boil. Remove from the heat and allow to cool slightly.
Toast the bread on one side and lightly brown the other side.
Place toast on baking tray with lightly browned side facing up. Pour cheese mixture over toast.
Grill until brown and bubbling.
For another interesting variation substitute apple cider for stout.