About the Dish

8 ounces Zucchini
8 ounces Salad Tomatoes
1/4 Onion
1 tablespoon Sherry Vinegar
1 1/2 tablespoons Granulated Sugar
3/4 cup All Purpose Flour
1/2 cup Grated Parmesan
1/2 cup Cornmeal
1 1/2 teaspoons Baking Powder
2 Farm Eggs
2/3 cup Buttermilk
1 ounce Green Onion
2 ounces Spicy Greens
Per Serving
Calories 670
Total Fat 25 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 195 mg
Sodium 1640 mg
Total Carbohydrates 84 g
Dietary Fiber 10 g
Sugar 20 g
Protein 28 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

American Black Ale

So what do you need with hotcakes? Besides syrup. We think you need something dark and bitter, which leaves us with coffee beers or the American Black Ale (more commonly called the black IPA). We suggest the bitterness come from Duck-Rabbit Brewery’s Hoppy Bunny APA.

Duck-Rabbit Hoppy Bunny APA, Farmville, North Carolina

Sparkling Shiraz - McLaren Vale, Australia

Sparkling Shiraz is truly a unique experience. It has the ripe opulence of an Aussie Shiraz, as well as the refreshing qualities of a Lambrusco. Sparkling Shiraz is jammy, with bright acidity to match the texture of the hotcakes and the sweet savory nature of the tomato jam.

Mollydooker ‘Goose Bumps,’ Sparkling Shiraz, McLaren Vale, Australia

METHOD

1
• Shred zucchini on a grater. • Transfer to a colander. Season with 1/4 teaspoon kosher salt.
2
MISE EN PLACE • Halve tomatoes. • Peel and mince 1/4 onion (save remaining onion for another use). • Chop green onion, keeping white and green parts separate. • Discard any tough greens stems
3
• Place a saucepan over medium heat. Add tomato, onion, half of vinegar and 1 teaspoon sugar. Cook, stirring occasionally, 10 minutes. • Reduce heat to low. Cook, stirring occasionally, until tomatoes break down and sauce is thickened, about 20 minutes.
4
While tomatoes cook, in a large bowl, whisk together flour, cheese, cornmeal, remaining sugar, baking powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5
• In a small bowl, whisk together eggs and 2/3 cup buttermilk (save remaining buttermilk for another use). • Stir mixture into dry ingredients. • Pat zucchini dry. Fold zucchini and onion whites into cornmeal batter.
6
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add 1/4-cup spoonfuls batter (cook in batches if needed). Cook without disturbing until golden brown on bottom, 2-3 minutes. • Flip, and cook until other side is browned, about 2 minutes. • Transfer cakes to a plate.
7
• In a large bowl, whisk together remaining vinegar, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Toss greens in dressing. • Divide between 2 plates.
8
• Divide hotcakes between plates. • Top with tomato jam and sprinkle with onion greens. Enjoy!

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