We Wine We Dine


July 2016

Corn Zucchini Pancakes

1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

Triple Berry Crumble

Seattle in the summer is full of berries. Blackberries literally grow like weeds – they are everywhere! Making a berry crumble seemed like the obvious choice. Any types of berries can be used for this. I picked blackberries, thimble berries, and huckleberries and used the combination of all three, but feel free to use whatever is in season near you!


1 stick + 6 tbsp. butter
1-3/4 c. flour
1/2 c. brown sugar
1 c. confectioners sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1 lb. (or whatever you’ve got) berries of choice


Melt 6 tbsp. of butter and mix in brown sugar, 1/4 tsp. of salt, and 1 c. flour. Mix with a fork until crumbs form and then put in refrigerator. In another bowl, mix the rest of the butter (room temperature), confectioners sugar, and vanilla, and then beat in eggs. Then add 3/4 c. flour, baking powder, and 1/4 tsp. salt and mix everything together very well. In a separate bowl, lightly mash your berries together so that they are still chunky but smaller pieces. Cover your pan (13 x 9) in tin foil and butter the bottom and edges, or use muffin tins. Pour in the dough mixture, then berry mixture, and then generously cover with the topping. Bake on 350 for 30 (muffin tins) to 50 (pan) minutes or until sticking in a fork comes up only covered in berries but not dough from the bottom. The topping should become golden and the berries should be bubbling. Allow to cool and enjoy alone or with ice cream!

Marble Cake with Coffee Frosting

1/2 cup canola oil
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2/3 cup milk or buttermilk
1-3/4 cups flour
1 teaspoon baking powder
3 tablespoons cocoa powder

Combine canola oil, eggs, sugar and vanilla and mix until fully combined. Stir in the flour and baking powder. Pour 1/3 of the batter into a separate bowl and mix in the cocoa powder. Alternate pouring large spoonfuls of each batter into a greased cake pan. Swirl the batter with a knife just until it looks like the marble pattern. Bake at 350 for 30-35 minutes.

2 tablespoons butter, melted
1 teaspoon instant coffee powder
2 tablespoons milk
2 cups confectioners sugar

Mix the butter, milk and coffee powder until the coffee powder is fully dissolved. Add in the confectioners sugar. You may need to add more sugar if the frosting is too runny or more milk if it is too thick. Frost the cake after it has had ample time to cool.


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