Feeling A Bit Cheesy with My Citrus Squeezy
I've come to the conclusion that I'm a very sour person. Like a Warhead or Sour Patch Kid. Now, I'm not saying I'm a grouchy, cantankerous old man. Far from it, I love having fun and enjoying everything this world has to offer. I just see things from a perspective that is a lot more shocking than most people can handle. When I voice my opinion, I also have the inability to properly filter that perspective, so it's more palatable for others.
I'm relieved to know that I'm not the only person on the planet with this foible. After very careful consideration, I've come to the conclusion that these people are beautiful. Being direct and calling things as you see them are refreshing and bright often shocking people into taking a second look at things they've either overlooked or refused to address. Just like citrus flavors, you have the ability to change something mushy and possibly unpalatable into a burlesque of flavors and new richness. I encourage you to be the lemon sorbet that cleanses the palate. And this recipe is devoted to you!
You Will Need:
To make the sauce:
2 tbsp fresh lime juice
1 1/2 tsp cornstarch
2 1/2 C fresh or frozen mixed berries
3 Tbsp sugar
2-3 Tbsp juice*
In a small bowl, combine the lime juice and cornstarch and set aside.
In a medium saucepan, combine the blueberries, sugar, and juice. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
To make the pancakes:
1 1/4 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 Tbsp granulated sugar
1/2 C Queso Fresco
1/2 C Crema Mexicana
3 eggs
3/4 C fresh lime juice
2 tsp lemon zest
2 tsp lime zest
1 tsp fresh ginger, grated
2 tbsp butter, melted
In a large bowl, sift together flour, baking powder, baking soda and salt.
In a medium bowl, whip sugar, cheese, crema, eggs, lime juice, lemon and lime zest, ginger, and butter until smooth. Gently fold in the dry ingredients until flour disappears.
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer.
Serve warm with sauce.
*I used orange juice this time because it was handy. Honestly, any juice or liquid you use is going to add flavor to your dish. So grab whatever is handy and tasty to you, even if it's that last shot of Jack Daniels from the party last night. No judgement. I'm not going to tell you how to live your life.
I'm relieved to know that I'm not the only person on the planet with this foible. After very careful consideration, I've come to the conclusion that these people are beautiful. Being direct and calling things as you see them are refreshing and bright often shocking people into taking a second look at things they've either overlooked or refused to address. Just like citrus flavors, you have the ability to change something mushy and possibly unpalatable into a burlesque of flavors and new richness. I encourage you to be the lemon sorbet that cleanses the palate. And this recipe is devoted to you!
Citrus Queso Pancakes
You Will Need:
To make the sauce:
2 tbsp fresh lime juice
1 1/2 tsp cornstarch
2 1/2 C fresh or frozen mixed berries
3 Tbsp sugar
2-3 Tbsp juice*
In a small bowl, combine the lime juice and cornstarch and set aside.
In a medium saucepan, combine the blueberries, sugar, and juice. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
To make the pancakes:
1 1/4 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 Tbsp granulated sugar
1/2 C Queso Fresco
1/2 C Crema Mexicana
3 eggs
3/4 C fresh lime juice
2 tsp lemon zest
2 tsp lime zest
1 tsp fresh ginger, grated
2 tbsp butter, melted
In a large bowl, sift together flour, baking powder, baking soda and salt.
In a medium bowl, whip sugar, cheese, crema, eggs, lime juice, lemon and lime zest, ginger, and butter until smooth. Gently fold in the dry ingredients until flour disappears.
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer.
Serve warm with sauce.
*I used orange juice this time because it was handy. Honestly, any juice or liquid you use is going to add flavor to your dish. So grab whatever is handy and tasty to you, even if it's that last shot of Jack Daniels from the party last night. No judgement. I'm not going to tell you how to live your life.
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