Old School Whiskey Sour
2 ounces blended whiskey
½ ounce fresh lemon juice
½ ounce fresh lime juice
¾ ounce simple syrup
Egg white
Orange slice and cherry (for garnish)
Pour one egg white into an empty cocktail shaker. Shake vigorously. Add remaining ingredients and ice. Shake well. Strain into a double rocks glass filled with ice and serve garnished with a cherry flag (attach the cherry to the orange slice with a toothpick).
Fritatten Suppe
How can you go wrong with a soup that’s full of crepes? I always look forward to the roadside restaurants as we travel across Germany, each one with their own take on this traditional soup. Savory pancakes sliced thin in a warm broth. I think I’ll make some now…
For the crepes:
3 eggs (beaten)
1 teaspoon or so of flour (or chickpea flour for GF)
For the soup:
6-8 cups chicken stock
Assorted soup veggies (if desired: carrots, celery, parsnips, onions, etc.
2 cups romaine lettuce, chopped
1 cup sliced mushrooms (if desired)
Add a splash of water to the beaten eggs and then add the flour and combine. You’re essentially making REALLY thin pancake batter. At this point, you can add all sorts of things from fresh herbs to cracked pepper, but for your first batch, start simple. Make as many thin crepes as you can.
When the crepes cool, slice them into long, thin strips and set those to the side. The soup stock can be flavored with anything you like, but typically it’s just a lightly salted, clear chicken stock.
In a sauté pan, heat a little of olive oil until almost smoking. Add your romaine lettuce and toss until barely wilted. If you’re adding mushrooms, do a quick sauté of those as well.
To serve, pile in your sliced crepes, then top with the seared romaine and mushrooms and finally, ladle the stock to fill the bowl. Serve immediately. You can keep leftover crepes in the freezer and add them to future bowls of Frittaten suppe.