Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
After several months of making sourdough artisan loaves and baguettes, I got tired of bread and the sourdough culture went into the back of the fridge for a deep sleep. It wasn’t until early summer that the notion of sourdough pancakes came to me as I was looking for a way to use up some farm-fresh strawberries from the farmer’s market. Since then I’ve used the sourdough culture to make sourdough pancakes mixed with bananas, blueberries, and finally late this summer, topped with peaches tossed in triple sec.
The Otis Cafe may well be the tiniest eatery with the biggest reputation. They certainly adhere to the belief that breakfast is the most important meal of the day and the size of their portions back them up. Be prepared to strap on the old feedbag, or so to speak. Served along side the breakfast entrees is an amazing brown bread heavy on flavor and color with dark molasses. I offer you a link to that recipe as well as a sensational adaptation by my friend, Teri Burstedt. Enjoy!