Lime Sauce and Andy Murrays

I mentioned on Sunday that we made a pitcher of ‘Andy Murrays’ to enjoy during the Wimbledon Men’s Final. So, I figured I would share the secret with you all, only if you promise not to tell anyone else. It’s just between us friends… right? We start by making a simple lime sauce before hand.

Here’s what you’ll need:

  • 1/2 cup water
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • ¼  cup fresh squeezed lime juice (pulp is ok here)

In a saucepan, bring water, sugar, and cornstarch to a boil. Boil this for about a minute to get everything all dissolved. Now add the lime juice. Bring to a boil and cook for another 1 or 2 minutes. Remove this from the heat and store in the fridge.

Use the lime sauce for the Andy Murray

Here’s what you’ll need:

  • 1 cup gin
  • 2 cups of tonic
  • ¼  cup lime sauce
  • A pitcher

In a nice glass pitcher, combine the ingredients and give it a gentle stir.  I like to serve these in a lowball glass without ice. This yields a service of four.

And here’s what you’ll feel like when you’re drinking it!

Andy Murray

Andy Murray

Crab Scramble

Brunch, I’ve been asked about brunch with seafood. One thing that I like to whip up for a late morning, early afternoon brunch is crab scramble. Its fairly easy to make, the secret is to remove physically remove the pan from the heat before the eggs are cooked through. The residual heat on the pan itself will finish the cooking while bring the eggs to the plate. If you have ever whipped up scrambled eggs and put them on a plate and had tight crumbles of egg surrounded by water, it is because the eggs are over done. The excess heat in those eggs is what wrings the water out of the protein. If you remove the pan from the heat before the eggs are cooked through, you will have eggs that retain their moisture.

Here’s what you’ll need:

  • 3 jumbo or 4 large eggs
  • 2 tablespoons whole milk
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup lump crabmeat
  • ¼ red pepper diced
  • ¼ onion diced

Melt the butter in a good frying pan. Saute the pepper and onion, then add the crabmeat and continue cooking till the crab is slightly browned. Now break the eggs into a measuring cup or pourable bowl and whisk them up with the milk. Add this to the pan and reduce the heat to low. Stir with a spatula using a folding action. As soon as the egg curds start firming up, remove the pan from the heat. Continue folding for a minute, then portion the scramble onto the plates.

This goes nicely with Mimosas.

mimosa with crab scramble

Blueberry Basic Pancakes

I know! Now it’s something completely different. Let me share a bit of breakfast as I’ve just picked up a pint of blue berries on sale for two bucks. So, blueberry pancakes for breakfast, lunch, brunch, or late night with a scoop of maple walnut ice cream. These are just the basic pancake batter. We’ll get our fancy on later.

Here’s what you’ll need:

  • 2 c. sifted all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 egg
  • 1 1/2 c. milk
  • 3 tbsp. oil
  • 1/2 pint blueberries
Mix together the flour baking powder, salt, then sugar. Whisk this all together. Then add egg, milk, oil and whisk this into a nice batter. Then add the blueberries.
Ladle out the batter onto a medium hot griddle and cook till bubbles freely form on the surface. Then flip that cake and cook till golden.
Keep going till the batter is gone and you’ll have a little stack of goodness.