Im making brunch for a friend this morning. A friend who just got her dream job and so its time to celebrate! A sweet occasion calls for a sweet summer brunch, so on the menu includes Berry Pancakes, a virgin-attempt at a vegan French Toast (recipe not ready for a post, but stay tuned!), Apple Pie Muffins and a side of fresh, local berries. I concocted this sauce to serve with the pancakes. It started as a Lemon-Mint Sauce, but I didn’t like its chalky white color, so to offer a more aestectically-pleasing sauce I add some blueberries, which ended up being a good move because now its pretty and tastes better too.
3 tbsp sugar
2-3 tbsp cornstarch or gravy-thickener
3-4 tbsp lemon juice
2-3 sprigs of mint
1/4 – 1/2 cup water, as needed
a handful of frozen blueberries
In a small sauce pan over medium heat, combine the sugar, cornstarch, lemon juice and mint. Slowly add the water until a creamy, semi-thick sauce forms. Turn heat to low and stir until blended. Be careful not to have the heat too high, as it will bubble and evaporate. Add the blueberries and stir until blended. Remove from heat and serve with pancakes, as an ice cream sauce or over fresh bread with butter.
In a small skillet, heat the ghee on medium heat and lightly saute (toast) the peanuts. Set aside and repeat with the coconut.
In a medium bowl, combine the chopped cucumber, chile, cilantro and add toasted coconut and peanuts. Just before serving, toss with lemon juice, oil, sugar and spices to taste. Salad is best served cold, so place in fridge for 1-2 hrs if you have the time!