December 28, 2008

Happy New Year!

Stop taking ourselves so seriously!
Let's have more laughter and fewer tears,
less exclusion and more acceptance,
less pretense and more authenticity,
less anger and more hope,
less argument and more collaboration,
less anxiety and more fun,
less hatred and more peace,
less judgment and more compassion,
less blame and more responsibility,
less whining and more accountability,
less deceit and more truth,
less fear and more love,
less effort and more ease,
less stress and more peace.

December 03, 2008

Wild rice pancakes

Wild rice pancakes

1/2 cup milk, 1/3 cup cornmeal, 1/3 cup all-purpose flour, 1/4 cup butter, melted, 1-1/2 cups cooked wild rice, drained and cooled, 2 egg yolks, 1/2 tsp. kosher salt, 1/2tsp. ground black pepper, 2 egg whites Clarified butter or canola oil
1/2 cup creme fraiche or dairy sour cream

In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.

Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.

Place pancakes on a serving platter. Top each with a little creme fraiche. Makes 10 servings.

Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.
Recipe from Better Homes and Gardens