Bear beer pancakes, with 3 Autumn fruits

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A breakfast that feels the season. Grapes, apples and kabosu lime. This citrus from Kyushu has the size of a ping-pong ball and a woody fragrance. It is often served with fish or to make a ponzu sauce (citrus and soy).
You can see many types of citrus, lemons, lime, oranges on this blog. Japan has a huge variety and they are all different in flavor. That’s really great.

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I was given beer. It’s alcohol free beer that the police gives away as part of a campaign against… drunk walking. I mean they give that to people passing on foot in the street. I’m not a fan of beer, but I can tell that this one is not really good, very bitter. But it’s OK to cook. It gives a nice barley flavor to pancakes and lightens them.

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The batter made in the blender : beer of course, flour and whole wheat flour (half/half), a little coconut cream. I was out of regular sugar, so after pouring the batter in the pan I’ve sprinkled a little :

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The skin of these grapes is said to be not very good for health. I’ve peeled them.

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Sliced the apple. Tossed in juice of kabosu and garnished with cut peel of the citrus. Unlike the grapes and apples, the kabosu is not sweet and brings a pleasant balance of sourness.

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Made the eyes and nose of the bears with coconut cream and kabosu peel.

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Easy little carbonade, with early Autumn market’s basket…

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The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).

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I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.

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I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper. Let 15 more minutes.

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Served with more croutons and thyme on top. And I had veggies :

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Small long satsuma imo sweet potatoes.

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I steamed them with kabocha pumpkin and small potatoes.

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Freshly boiled black edamame.

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Gaufre à la bière, glace Plombières – Beer waffle and retro ice-cream

Carnival mood… des gaufres ! Waffles.

For the Mardi-Gras, when I was a kid, that was a festival of crèpes, beignet (donuts) and gaufres… No reason to break the tradition.

Beer waffles, lighter, fluffier, brownier… That depends on your iron. The small Japanese ones, with 120 volts are, not the same. The waffles don’t expend as much as I wish, whatever the 50+ recipes I have tried. They are too thin. Well, I’m still glad to have some.

But Kirin beer, cane sugar and a little kurozato (black sugar) makes them crispy and delicious.

Glace Plombières. A fruity Kirsch ice-cream.

It’s not made from scratch today… but the lazy way. That mix was added, with a fork, to store-bought vanilla ice-cream. It is delicious anyway.

Making fruit mix for Plombières, and the history

Sake snack : black eda-mame.

You probably all know the green eda-mame beans, fresh soy beans. These are from black soy, so they are black eda-mame.

Eda is “branch”, mame is “bean”… as you can see “branch with beans”.
The peak season is Summer, even if they are available year round in Japan (coz it’s a long country from North-Pole to Tropics).

Clean the pods, rub them with salt, then boil them. It’s a snack to serve in the pod, with a good fresh beer. Well, beer is never good to my tastebuds, so with sake or white wine, it’s nice too.

a big cup of pods :
Cal94 F4.0g C7.7g P8.4g