Brunch in the Bunker

The following has been graciously authored by our American chapter ambassador, Jenna Elie.

Like many of us, I rarely have the opportunity to sit down and enjoy a warm and delicious breakfast during the week. It is usually a rush to grab something while running out the door to do drop offs or to get to work.

When I do get the time to sit and enjoy a stack of warm pancakes (my favorite!), it is usually on the weekend shared with friends at brunch in the afternoon. Here in Southern California, we take brunch very seriously. Thousands of people flock to their favorite outdoor cafes where coffee, cocktails and waffles decorate the tables. A right fun event that I look forward to, get dressed up for, and plan out days in advance. It’s a perfect time to catch up with friends and family to share stories and laughs all while satisfying my cravings for all things breakfast.

Now that I find myself hunkered down at home and not able to get out to see friends and family, and enjoy my favorite green tea matcha pancakes, I have to find ways to keep my love of brunch and short stacks fulfilled, while bringing some joy into my life, especially during these uncertain times.

So this Sunday I thought about how I can make the most out of being home, and I thought of a late brunch and wee whisky pairing, while video chatting with friends and family. Through technology I can bring the brunch to the bunker and pair it with some exceptional cask picks!

I’ve made an inventory of what is currently in my kitchen, and picked 2 of my current favorite SMWS casks, and my menu will be as followed:

Now, these are the easiest pancakes to make with mostly what you have at home. They are buttery and fluffy and just down right delicious. You can top with butter and maple syrup or your favorite fruit or jam!

1 cup all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg, beaten 1 cup milk Butter (for the pan)

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, and beaten egg. Mix until smooth. Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

The buttery crunch and fluffy sweet center will pair beautifully with the notes of ginger cake with salted caramel and the soothing spices of nutmeg and cloves that 77.58, a lovely Spicy & Dry Speysider gives off in the glass.

Every brunch needs a savory dish to balance out the sweet stacks, so I’ll be whipping up my favorite Scottish snack, Scotch Eggs! Fun fact about these little pocket stored meals is that they were invented way back in 1738 at Fortnum & Mason in Piccadilly. This recipe has a fun brunchy twist as it calls for cornflakes in the recipe. This will pair wildly with 66.141’s funky notes of marmalade, burning heather, menthol, and tarry driftwood! Peat and meat are a sensational duo of flavors and this nip will be a perfect accoutrement to my little eggs in sausage jackets.

6 large eggs 1 cup all-purpose flour 1 cup finely crushed corn flakes 7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary) Vegetable oil (for frying) Kosher salt, freshly ground pepper Mustard (optional)

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs. Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Though the current situation keeps us apart physically, we are lucky to find ways of still connecting, laughing and sharing stories with the people we love. I hope in these trying times, you will find ways of bringing the comfort of food and single cask whisky to your table and keep the passion of connection stronger than ever. In the spirit of sharing, we hope you and your fellow friends will gather around the computer for a delicious and fun brunch in the bunker! Feel free to share your brunch pairings with us on social media @smws_aus and with hashtag #smws. Please stay in touch, and feel free to reach out at anytime at [email protected]

As always, please enjoy responsibly, and stay well friends!