- 3-4 oz Pisco
- 1-2 oz squeezed lemon juice (I like lemon, but lime works just the same & is great too)
- 1 egg white
- 3/4 oz homemade simple syrup (I prefer to use Mauritian sugar cubes or use my fine homemade vanilla sugar)
Directions: Shake it til you can’t shake it no mo’!~ Then add ice and give it another shake-a-roo. This method ensures the best white frothy foamy effect from the egg white. Top it off with a few drops of Angostura Bitters and don’t be scared to be creative with a nice tooth-picked design.
Sauteed zucchini, onions, and leeks, with roasted eggplant and garlic set aside for layering into the lasagna
I garnished the soup with basil from my patio plant, sun-dried tomato, and muddled basil infused olive oil.
After all that food we had last night, I still had a hankering to make Pumpkin Waffles in the morning. Then we took a steamy dip in the jacuzzi–what a way to start off the weekend.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
1 teaspoon pure vanilla extract
2 cups homemade buttermilk (see below)
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Butter or oil to apply to waffle iron for non-stick
Preheat oven to 250°F if keeping some warm and warm evenly on both sides as will get soggy quickly.
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with vanilla, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook to your preference. Serves up to 4 hungry people! I split this recipe and is perfect amount for two people with no waste.
Measure out the 2 cups whipping cream (future buttermilk) and add about 2 T freshly squeezed lemon juice and 1-2 T apple cider vinegar and stir. Let sit for at least 10 mins and will begin to curdle quickly. I like this better than store bought buttermilk…plus it’s fun to watch the transformation of the cream and smells delicious!
I served the waffles with Jalapeno Onion Home-fries that left a spicy aroma that lingered in my apartment for days.
Tried a new fancy schmancy restaurant in Denver tonight called Bittersweet
Did I mention we also walked around the lake to my favorite neighborhood coffee shop -Coda – and enjoyed a cold coffee bevi on the back patio? Then we spontaneously decided to try the much anticipated local Thai cafe next door where I threw a small fit, because I ordered the wrong item getting the “Pak U.S. Thai” instead of the PAD Thai I thought I ordered. I was almost drooling over everyone else’s noodles for about 20 minutes as everyone around me seemed to be enjoying that PAD Thai. The solution being, I ordered us a third meal; suffice it to say, no doggie bag needed. On our way back, we didn’t get too far before we strolled up to Joyride Brewing, getting lured in by enticing open air atmosphere to share a pint of their seasonal Scarecrow Pumpkin Ale. This was a fabulous weekend!
I want one of those pumpkin waffles
I’ll make you some when you come visit to see our new house!
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