Friday Night Dates :: 23

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #23

This was such a heartwarming date night.
The pancakes were small sweet bites of comfort
while the champagne cocktail's
tiny little bubbles tickled our noses.

I just love the family dynamic that unfolds in this film,
makes me thankful for my own wonderful family.

The snuggles were sweet too.

Here are the recipes...

Pomegranate-Ginger Champagne Cocktail

* 1 cup pomegranate juice
* 1 tablespoon sugar
* 1 1/4-inch-thick slice fresh ginger

* 4 tablespoons fresh orange juice
* 1 teaspoon Cointreau or other orange liqueur
* 1 750-ml bottle brut Champagne, well chilled

Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.

Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Lavender-cardamom pancakes with rose-infused strawberries
{Adapted from Tigers and Strawberries}

Ingredients

1 quart strawberries, hulled and sliced1 tbsp raw sugar1/2 tbsp rosewater1/8 cup all purpose flour1/8 cup white whole wheat flour1/4 tsp cardamom1/8 tsp ground ginger1/2 tsp dried lavender buds, ground into a powder1/4 tsp salt4 tsp baking powder2 eggs1 cup milk1 tsp vanilla extract5 tbsp butter, melted and allowed to cool slightlycanola oil spray

Instructions

Mix together sliced strawberries, raw sugar and rosewater in a bowl; allow to sit undisturbed while making the batter and pancakes.

Heat oven to 170 degrees and warm plates as well as a serving platter therein.

In a large bowl, mix together all dry ingredients well.
In a measuring cup or smaller bowl, mix together the milk, eggs and vanilla until well combined.
Mix the two together with a rubber spatula until a smooth batter forms.
Whisk in butter until the batter is thick and very smooth.

Heat skillet over medium heat and spray with canola oil spray.

Pour batter onto skillet in equal amounts (about a 1/4 cup of batter per cake) and cook until bubbles come to the surface of the batter, break and stay open around the edges.
Flip pancakes with a spatula and cook for a few seconds more on the second side, at least until the hissing of steam escaping stops.
Check underneath for a golden brown colour – if it is too pale keep cooking a bit longer.

When done, remove from pan and put on serving platter in oven to keep warm and continue until all the batter is used.

Makes about a dozen 4-6" diameter pancakes.

Top with a generous amount of macerated berries.

Did you snuggle up to your sweetie?