From craft cocktails to Scandinavian-inspired food, the new cookbook Northern Hospitality with The Portland Hunt + Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together, is filled with delicious dishes! Authors Briana and Andrew Volk joined us to share two delicious recipes from their new cookbook and how their restaurant in Portland, Maine inspired it.
For more information, visit their website.
Oven Pancakes/Serves 4-6
- 2 cups cake flour (all-purpose flour can be substituted)
- 1 teaspoon salt
- 4 eggs, at room temperature
- 4 1/2 cups whole milk
- 4 tablespoons butter, unsalted or cultured butter
- 1 cup fresh fruit, such as blueberries, apricots, plums or raspberries (optional)
- Powered sugar, warm maple syrup, honey butter, or jam, for garnish (optional)
- Preheat your oven to 425-degrees F.
- Combine the flour and salt in a large bowl. In a separate bowl, whisk together the eggs and milk.
- Slowly add the wet mixture to the flour, and fold in. Mix gently as you add the wet mixture; it's okay to have a few lumps in the batter.
- Add the butter to a large cast-iron skillet and place the skillet in the hot oven. Once the butter has melted but before it browns, remove the skillet from the oven and pour the batter into the skillet. Sprinkle the fresh fruit, if using, over the top of the batter.
- Return the skillet to the oven and cook the pancake until a knife comes out clean from the center, about 25 minutes.
- Once the pancake is done, you can remove it and let it cool on a wire rack, or you can let it cool in the skillet. (Just be aware that if it cools in the cast iron, it will continue to cook as the pan retains some heat.)
- Either in the pan or on a large plate, garnish the pancake with powdered sugar, warm maple syrup, honey butter or jam, if desired. Alternatively, you can serve the pancake plain and let your guests garnish their own slices once they're served.
Hot Buttered Rum
- 1/2 pound unsalted butter, softened to room temperature
- 1 cup high-quality vanilla ice cream
- 1/2 cup dark brown sugar
- 2 black cardamom pods, grated
- 1 1/2 teaspoons freshly grated nutmeg
- 1 1/2 teaspoons freshly grated cinnamon
- 2 tablespoons Hot Butter Rum Mix
- 3-4 ounces hot water, divided
- 1 1/2 ounces dark run
- Freshly grated nutmeg, for garnish
Directions for Mix:
- Combine the butter, ice cream, brown sugar, cardamom, nutmeg and cinnamon in the bowl of a stand mixer with a paddle attachment. If using an electric hand mixer, combine all the ingredients in a bowl.
- Mix on low to medium speed until fully incorporated, about 2 minutes. If there are a few small chunks of butter, that's okay.
- Use the mix immediately, or store it in an airtight container in the freezer, softening it slightly before use by setting it out at room temperature long enough to make scooping easy, about 5 minutes. This recipe will keep, frozen, for up to 3 weeks.
Directions for Drink:
- Preheat a glass mug by filling it with hot water. Let it sit until the cup heats through, then dump out the water.
- Add the Hot Buttered Rum Mix into the preheated mug and add a small amount (about an ounce) of the hot water. Stir with a small whisk until the mix is incorporated into the water.
- Add the rum and fill the mug with the remaining hot water. Stir with the whisk to fully incorporate. Garnish with freshly grated nutmeg and serve.