Even though Christmas is over (Wow! How come?), we still have New Year coming which means some more treats (Yes, please!). I know, in January some of us, myself included, might regret about all those consumed eggnog, sparkling wine, and chocolates, but it’s December now. So why not have these delicious Crepes Suzette for your late New Year breakfast or brunch (Sure, it’s better to choose breakfast. Because you can have more crepes for your brunch).
But first, let me tell you about some few things you won’t find in my next posts.
The first thing is these cookies. I wish I were able to write a whole post with the recipes and lots of pictures. However, they were made for a potluck at my job. Unfortunately, then I finished them, it was something around 12 a.m., and when it was time to leave home, that was something like 7.30 a.m. Dark and other pleasant winter things. Winter sucks, I know. So, I basically didn’t have any chance to take at least some decent shots.
Why did I spend over 4 hours making them? I was challenged. We were asked to decorate our dishes according to a winter/Christmas/ Hanukkah /whatever holiday we celebrated theme, of course if desired. Having thought for a while, I decided on a concept of the edible Christmas ornaments in the box. If you are interested, I’ll describe what I had inside (If not, I’m going to do that anyways). I baked classic Gingerbread Cookies, my favorite Cranberry Pecan Cookies, and simple Cardamom Cookies. Sure, Andrey helped me out. Specifically, those candy cane and wreath-shaped cookies were entirely his project. He did a great job, didn’t he?
These cookies were a success, and a part of them ended up being on Christmas trees of my colleagues.
All right. Remember I was asking you if you had a recipe for a gingerbread house? Most of you suggested to find it in the supermarket. You guys were so right! However, sometimes I’m a stubborn dude, so I made it from scratch. The problem with homemade dough that it’s unpredictable! Once the biscuits are baked, you might find out that some parts have got shrunken while some – get bigger. I mean disproportionately. Go figure how to match those parts! But the bottom line is how to make them stable.
Surprisingly, our houses haven’t collapsed yet! Yes, we made two of them. Would you like to guess who decorated which? I’ll hint: that beautifully painted in red and white roof belongs to me:)
Indeed, making a gingerbread house is such a fun thing to do, guy! But as I said, next time I’m buying biscuits.
And the last thing. I made a fabulous dinner on a Christmas day. First, I wasn’t going to take care of a rabbit we bought, but then I felt in a right frame of mind so I made it. I wasn’t following any particular recipe – we just found one idea to cook in red wine. I wish I had some good pictures, but I can only try to depict the process. So, I seared it first, then threw it in a cooking pot with a bottle of red wine. It was simmering uncovered for about 20 minutes, then it was time to jazz this poor rabbit up. I added in that wine “broth” fresh rosemary, dry oregano, whole garlic, orange juice, smoked paprika, pink peppercorn, and some other stuff. 40 minutes later we had a delicious tender rabbit.
What I am proud of is that sauce I created. Since the wine “broth” was quite bland, I reduced a few cups of it, along with some salted butter, first. Then I added brown sugar, fresh rosemary, orange juice, balsamic, smoked paprika, and some other seasonings. As a result, the sauce turned a bit salty so I incorporated some cream and maple syrup to balance it up. Finally, I added a good splash of cinnamon whiskey (and by “good” I mean that). That whiskey, I believe, made the difference! The sauce was thick, with a beautiful caramel consistency, and intense brown color. Did I say it was a little boozy too? Fantastic work, Ben!
Wow, that was hot, wasn’t it?
Now we all need to relax and have one simple yet delicious recipe. Crepes Suzette, old good classic. Well, this might not be the perfect recipe, but it’s still super delicious.
If not…well, add more liquor then. Because liquor makes the difference.
Did you quite indulge yourself during the Christmas holidays? Do you like Crepes Suzette? Did you catch Santa?
Delicious, luscious and boozy Crepes Suzette with a delicate orange flavor. Orange liqueur makes this classic recipe quite a festive breakfast or brunch.
- 1 1/2 cups all-purpose flour, sifted
- pinch of salt
- 3 eggs
- 2 tablespoons sugar
- 1,5 cups of milk (may need up to a 1/2 cup more)
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 1 tablespoon orange liqueur
- butter, for greasing
- 1 1/2 cups fresh orange juice
- 1/3 cup orange liqueur (or more, to taste)
- 1 tablespoon grated orange zest
- 3-4 oranges, peeled and segmented
- In a large bowl mix together the eggs and sugar until pale. In the egg mixture add the milk, orange zest, liqueur, and vanilla extract. Stir in the flour and salt. If the batter is too thick, add more milk until a thin consistency. Refrigerate the batter for at least 30 minutes.
- Heat a crepe pan over medium heat. Slightly grease. Once the pan is well heated, pour in enough batter, approximately 3-4 tablespoons, depending on the size of your pan. Tip the pan from side to side to spread the batter evenly. Cook for about 1 minute or until lightly golden. Flip the crepes over and cook for an additional minute. Repeat with the remaining batter.
- In the meanwhile, make the sauce. In a large skillet over medium heat bring the orange juice to a boil. Add the sugar and orange zest. Reduce the heat and simmer for about 5-7 minutes. Remove from the heat and add the liqueur (add more to taste) and the orange sections.
- Submerge the crepes in the sauce and leave for a minute to absorb some juice. Remove and arrange the crepes and sauce on the plates. Serve immediately.