Recently I was treated to a dinner at Jonathan Bardzik and his partner Jason's DC home, where I was treated to a sea salt and fennel encrusted pork loin, homemade applesauce, plenty of wine and great conversation. When I am not at the Guesthouse on the weekend's, I am in DC meeting with friends and partners in the community to plan weekend events, sample new recipes and get ideas for ways to enhance the Guesthouse. We discussed Jonathan's blog and upcoming Thanksgiving article in the Hill Rag. But the one blog post that struck me was his most recent blog entry: Be indulgent. Now at the Guesthouse these are words to live be. We welcome in 36 overnight guests per weekend (with our 18 rooms) and can host/entertain up to 125 with our recent weddings. Each weekend is a getaway at the Guesthouse and we look forward to opening our Inn, Kitchen & Bar to everyone and share in a wonderful wekeend of good food, good drink and good friends.
I wanted to share a blog post I mentioned above from my good friend Jonathan Bardzik. Jonathan is a Washington DC based food blogger, writer and provides cooking classes and demonstrations. You can currently find him on Saturday's at DC's Eastern Market. Jonathan will be joining us at the Guesthouse the weekend of November 30th. It will be a foodie weekend! Jonathan is working hand in hand with Guesthouse Chef Joey Hano to prepare some amazing rustic fall recipes! In addition, we will offer limited seats for the cooking demonstration on Saturday, December 1st and a special Chef's tasting on Saturday evening.
Rich, farm-fresh butter. Whole, local milk. Fresh eggs and pumpkin. Real maple syrup.
While working on these pumpkin pancakes last week, I read through many recipes. I read through hundreds of comments, many of which tried to make these pancakes waistline-friendly with whole wheat flour and yogurt.
Folks, these are pancakes. They are a weekend indulgence. This is why you eat oatmeal, Kashi and that painfully-dry-half-of-an-English-muffin during the week. It’s Sunday morning: use real ingredients, full fat, and enjoy these incredibly rich, light, pumpkin-y treats.
Separating the eggs, whisking the whites to stiff peaks, and folding them into the batter counters the heavy, wet pumpkin giving you impossibly rich, airy cakes. For a true indulgence, whisk cardamom into cream and top off a tall stack, dripping in real maple syrup and butter.
•1.5 cups all-purpose white flour
•3 tbs sugar
•2 tsp baking powder
•Pinch of salt
•1 tsp gingerbread spice*
•1.5 cups whole milk
•1 cup Kabocha or Hubbard squash, cooked & mashed
•4 large eggs, separated
•1/4 cup unsalted butter, melted
•1 tsp vanilla
*Gingerbread spice is a mix of anise, nutmeg, cloves and cinnamon. If you can’t find it at your grocer, substitute with a teaspoon of all or some of the above.
•Mix dry ingredients and whisk lightly to combine.
•Mix wet ingredients, except egg whites, and whisk gently to combine.
•Gently whisk dry and wet ingredients together. It will be thick.
•Whisk egg whites to stiff, but not dry, peaks.
•Stir 1/4 egg whites into batter. This will lighten the batter before you fold in the rest of the egg whites. By lightening the batter, you will retain more volume when you fold in the remaining egg whites.
•Fold remaining egg whites into batter.
•Cook one small pancake over medium heat to check seasoning. Add additional salt and gingerbread spice if needed.
•Serve with farm fresh butter and real maple syrup.
+ Michael Cooley +