Tuesday, August 31, 2010

Duchess Grey Tea

The latest acquisiton for my tea cabinet is a delightfully citrusy black tea. In need of a refill on my breakfast tea to get my mind and body movin' in the mornin', I happily stumbled across the Duchess Grey Tea on my weekly shopping trip to Trader Joe's. They are notorious for their fresh, new items - I always find something deliciously novel to try when I stop in.
A big fan of Earl Grey -- especially that bergamot flavor -- the "Grey" label hollered to me from the shelf. I threw it into my basket without a second thought. When I first pulled the box out of the cupboard in the morning, the scent that hit me was the citrus notes of lemon and orange. Not normally a huge fan of strongly citrusy teas, I was nearly hesitant to taste a cup. But with my regular added splash of milk, the harmony of bergamot, lemon, and orange sang a beautiful chorus on my breakfast table. Definitely a keeper.

Friday, August 13, 2010

Swedish Pancakes

I love versatile foods. Ones that you can eat any time of day and that can be paired with just about anything. These also tend to be your comfort foods - ones that warm the belly as well as the soul.

Pancakes fall into this category for many people, but this will take you above and beyond this staple of any American diet. Swedish pancakes are a gourmet version of the favorite and, fortunately, they don't take any more time to prepare than your basic pancake. They are cross between a crepe and buttermilk pancake; heavier than a crepe, but thicker than a buttermilk. Their inside is slightly gooey with a warm, milky flavor. I topped one of mine with agave syrup, the other with powdered sugar. Truly, they would be fine with just about any sweet (or savory) topping your heart may desire.

Swedes may not have many a claim to fame, but these definitely put them on the radar for me.

Swedish Pancakes
3 eggs
1 c. flour
pinch of salt
2 T. sugar
2 c. milk
2 T. cooking oil
Mix together ingredients with a whisk in a large bowl. Heat skillet at medium-high heat and melt a dab of butter in the bottom. Pour enough batter to cover the bottom of the skillet. Allow to cook until browned on one side, then flip sides in and place on plate to cool.
Serve with yummy toppings.