You know by now how much I love booze. Cooking with it, I mean. And also, y’know, drinking it. Because who am I kidding. But seriously. COOKING WITH BOOZE. I would do it every single day. If I didn’t drink all the booze before I made it to the cooking part. (KIDDING. ….Mostly).
And speaking of booze, let’s talk about breakfast. (Hah. A joke. ….Mostly).
When I was a kid, I can’t remember ever having store-bought syrup at home. My mom would always make it from scratch, and we’d keep it in a tupperware salad dressing container dealio in the fridge. Because it was always fresh and devoid of nasty preservatives/high fructose corn syrup/chemicals that make your hair fall out (no offense, Aunt Jemima, or whoever makes pancake syrup) it was thinner than the store-bought stuff and generally a bit sweeter. I wouldn’t even eat the store-bought maple syrup most of the time growing up, because I found it so goopy. I remember refusing pancakes at post-sleepover breakfasts when I was little, wondering why they didn’t have “real syrup.” But while I may have gotten a bit less bratty about rejecting the stuff that comes in a plastic bottle, I still prefer homemade syrup hands-down.
Also, I added whiskey.
PS – it’s the last giveaway of the month! I’ve run one giveaway each week this month to celebrate the launch of my new Resources section, designed to help fellow bloggers improve their skills. Check it out! And then, enter to win The Omnivore’s Dilemma: A Natural History of Four Meals. It’s one of the most influential books ever written about our food system, and author Michael Pollan has since established himself as a household name (at least in my house, anyway). It’s a great read and a major eye-opener.
Here’s how to enter the giveaway:
THIS GIVEAWAY IS NOW CLOSED. Thanks to all who entered!
Contest Rules: Giveaway is open to individuals 18 and older who are currently living in the United States. Contest runs until Friday, March 1 at 12:00pm Central Time. Winner will be randomly selected using random.org software and will be notified via email. Winner will have 48 hours to respond to my email to collect their prize. If 48 hours pass with no response, I will randomly select another winner.
Whiskey Maple Syrup
1 cup water
1 and 1/3 cups sugar
2/3 cup brown sugar
1 Tbsp. whiskey (I used Bushmills Irish Whiskey)
1 tsp. maple extract (or imitation maple flavoring)
1. In a small saucepan, whisk all ingredients together and bring to a simmer over medium-high heat. Whisk occasionally and simmer for 20-25 minutes until syrup has thickened.
2. Pour over pancakes or waffles and serve immediately. You can store extra syrup in an airtight container in the fridge for several months – just reheat it whenever you need it!