sarah sosiak

Eggnog Pancakes

Over on Twitter last night, I mentioned an experiement in making eggnog pancakes. I know I'm far from the first person to try this, but thought I'd share my method to spread the word on what just may become your newest holiday tradition.

I found that the sweetness and flavour from the eggnog held up on its own...no need for syrup. And that the extra sugar in the eggnog caramelized on the surface of the pancakes to add a pleasent bit of sugary crunch.

Super-simple instructions:

1. Take your favourite pancake recipie -- I used this recipie, as found on Kottke.org.
2. Replace whatever milk the recipie calls for with eggnog -- I added an extra splash of skim milk to thin the batter as I prefer my pancakes more crepe-like than fluffy.
3. Sprinkle in a bit of cinnamon & nutmeg.
4. Cook.
5. Enjoy.

Mmm...Q4 Food

 

Thanks to the bounty from a pumpkin picking up in Sonoma on Sunday, it's Squash Week at Casa Sosiak. For dinner tonight, I made this butternut squash with browned butter, and am about to start in on roasting my first pumpkin to make puree for pumpkin muffins.

milk bar

The desert display case at Momofuku Bakery & Milk Bar, home of cereal-milk-as-upscale-treat.

roadside cherries

Headed out to Marin this morning for a hike (7mi loop around Kent Canyon). Buying bags of cherries and  pistachios from a roadside stand has me looking forward to Saturday morning bike rides to the Ferry Market.

the green tea kitkats are my favourite

One of the best perks of working at a truly international company? A regular supply of Japanese treats in the office.

Pro Tip: Exotic Kit Kats aren't limited to Japan. Check out this list of the international varieties. Must stock up on Kit Kat Chunky M.A.X.™ next time I'm in Canada.

the marrow

Went to The Alembic with Randy and Arsie last night for some post-tattoo (Randy's, not mine) dinner and drinks. Something about the Alembic (the whisky perhaps?) always has me feeling more adventurous than usual about food. This time, it was the bone marrow. Which wasn't what I expected. (Not sure what it was I had expected.) Taste and consistency of salty fat. Not...bad. But...not something I'll miss if I never had again.

Finished the night with a taste of a great microbrew -- Dogfish Head Palo Santo Marron, an ale brewed in tanks made of palo santo wood. Jaw-droppingly good. I suspect it will pair perfectly with their spiced fries. And that that suspicion will be tested this weekend...