Light Leche Flan and Calamansi Sherbet

I've been making and eating ice cream at an alarming frequency since the day I bought a used Italian ice cream maker with compressor a month ago. So today I made calamansi (Philippine lime) sherbet. It's a tad "healthier" because it doesn't have too much heavy cream. I really love the tart and slightly sweet sherbet which is the perfect pair with the equally healthier leche flan (caramel custard) that has just one egg yolk.

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Silver Dollar Pancakes

Why would anybody make or eat these teeny, at less than 2 inches, pancakes? Because they're fun, I suppose, specially with smoked cocktail wieners and breakfast sausage patties or simply with maple syrup and fresh fruits. The recipe I followed for these pancakes doesn't have butter or milk, just a cup of sour cream. They are very soft and fluffy, not too salty nor too sweet. 

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Ramp

Ramps or wild leeks are only available for one week in early April every year. I was lucky to find them last weekend at the farmer's market. Although I've read about them almost 2 years ago I never had them until this week. After sauteing them in smaltz (rendered chicken fat) and making compound butter with them, I now understand why these are so beloved by professional and home cooks alike. They have a mellow sweetish garlicky flavor when blanched or lightly sauteed enhancing the taste of whatever you add them to. I especially love them with eggs, I don't know why.

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Banana Peanut Butter Cupcakes

Do you have overripe bananas sitting on the kitchen counter? You can either freeze them with their skins still on then dip in chocolate or mash and make into yummy cupcakes or breakfast muffins. Add crunchy peanut butter to the cake mix then top the cakes with caramel or coffee flavored meringue frosting and your breakfast is good to go.

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