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Recipes & Entertaining Ideas

Filtering by Tag: Blueberries

Cheers! St. Germain with Bubbles!

Marc J. Sievers

I recently did an interview for Blendabout.com, a social dinning website that matches people with common interests into small groups for meals at restaurants all over the country.  BlendAbout schedules group meals for approximately six people that share the same interests, allowing users to connect and mingle comfortably.  They asked me all about cocktails, a topic I do know a thing-or-two about!  I wanted to create a cocktail that was something guests would be impressed by, with a unique flavor profile, and could be made easily in large quantities.

Since I love St. Germain which is an elderflower flavored liqueur, I knew I wanted to highlight the beautiful, floral notes.  My St. Germain with Bubbles is now the most requested cocktail from clients when I am hosting their dinner parties!  Cheers!


St. Germain with Bubbles

Ingredients (serves 6)

  • St. Germain – 6 tablespoons, divided

  • Champagne – (your favorite) – 1 bottle, chilled

  • Basil – 6 leaves, small

  • Blueberries – 18, gently smashed (using the back of a spoon)

  • Lemon Juice – 6 teaspoons, divided

  • Lemon Curls – for garnish

  • Sugar – 6 cubes

Directions

  1. Start by filling 6 flutes with champagne.

  2. Next, evenly divide the St. Germain and lemon juice into each flute.

  3. Garnish with basil, blueberries and lemon curls.

  4. Right before serving, drop a sugar cube into each flute.

Tip: While the basil and blueberries do not add a lot of flavor directly to the aperitif, it’s an unexpected (but FABULOUS!) surprise at the end when you bite and get the spiciness of the basil and sweetness of the blueberry.  It almost acts as a palette cleanser and readies your taste buds for what’s next!

Order a signed copy of my cookbook Entertaining with Love!

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Lemon Blueberry Pancakes

Marc J. Sievers

Growing up on the east coast, I have always been fortunate enough to enjoy big, juicy and flavorful Maine blueberries when ever they were in season!  As a little boy, I remember going to blueberry fields and picking them fresh right from the towering bushes.  We would pick huge baskets full, and then turn them into homemade jam, pie's, blueberry syrup for ice cream, and my favorite blueberry pancakes!

While I can't (and won't!) say exactly how many blueberry pancakes I have eaten, I can honestly tell you they have never even come close to my Lemon Blueberry Pancakes!  The flavor combination of blueberries, honey and lemon are the perfect paring to start your breakfast or brunch off on a high note!  They are simple to prepare and ingredients are readily found at your local grocery.


Ingredients (serves 4 - 6)

  • Flour - 2 cups, all-purpose

  • Sugar - 1/4 cup

  • Baking Powder - 2 1/4 teaspoons

  • Baking Soda 1/2 teaspoon

  • Salt - 1/2 teaspoon

  • Honey - 3 tablespoons

  • Vanilla - 1 tablespoon, pure extract

  • Lemon - 1 medium, zested

  • Eggs - 2 extra-large

  • Buttermilk - 2 cups

  • Butter - 1 1/2 sticks, unsalted, divided

  • Blueberries - 1 1/2 cups, fresh

Directions

  1. Preheat oven to 200 degrees F.

  2. Combine theflour, salt, sugar, baking powder, and baking soda in a large bowl. Then add the eggs, buttermilk, lemon zest, honey, vanilla, and 4 tablespoons of melted butter to the dry ingredients and whisk together until the batter is smooth. Add blueberry and stir to incorporate. (Do not over mix, batter will be slightly lumpy)

  3. Next, heat 2 tablespoons of butter in a large sauté pan over medium heat.

  4. Using a ¼ measuring cup, scoop even amounts of the batter into the sauté pan (being careful to keep them from touching) and let each pancake cook for 3 to 5 minutes on each side, or until golden brown.

  5. (The top of the pancakes will form bubbles and that generally means they are ready to flip.)

  6. Place the cooked pancakes onto a sheet pan and transfer into the oven to ensure keep they stay warm while you cook the remaining pancakes.

  7. After each batch of pancakes carefully wipe out the sauté pan (it’s hot!) with a paper towel, add another 2 tablespoons of butter and continue the same process until all pancake batter is used.

Serve with warm maple syrup and enjoy!

Order a signed copy of my cookbook Entertaining with Love!

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