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Pasta with Lemongrass Sake Coconut Cream Sauce

  • Writer: Suzanne Clark
    Suzanne Clark
  • Jan 16, 2015
  • 2 min read

As a home cook, I can honestly say it is easy to get into a cooking rut. One can only eat so much baked chicken and meatloaf. When this happens-I explore! Yep, I head to a new market to see what is out there that is new and exciting. To me it is kind of like a day trip away from home that doesn’t require getting a baby sitter for the kids! It is a great way to explore faraway lands and try new exotic cuisine.
Last year I did just that. I visited my local oriental and import store. I had so much fun looking at new ingredients with a positive and creative attitude, just knowing my new favorite ingredient was out there. Ok, so I found some awesome new gourmet delights, and some that were…..let’s just say I will not buy them again! I was very thankful to the lady who warned me to peel lotus before cooking. She explained that if you don’t, your throat would swell up and it would be hard to breathe. Good to know-glad I asked! Ok, so sometimes food adventures can be dangerous, but for the most part it is eye opening. Whether you visit a Mexican, Asian or European market, it makes you realize how many undiscovered tastes there are out there, waiting for you to try!
Last year I was inspired by the Asian market for my seafood infused dish for The World Food Championships. I thought it would be creative and unique to create a Thai inspired dish, not an expected Italian recipe. After all, most cultures have a type of pasta in their cuisine, especially Asian cultures. I found an outstanding coconut lemongrass sake and inspiring Thai ingredients that begun the whole creative process of crafting a prize winning pasta dish.
I must admit, the actual recipe I used for the competition was quite laborious and time consuming. It was not only my pasta, but the sauce that won the judges over. I went straight to the point and shortened the recipe so that you don’t have to spend hours in the kitchen. Yes, this recipe will require a trip to the local Asian market. But come on…isn’t it time you left your comfort zone and had a little adventure? Want this recipe, click here!
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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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