P.S. Speaking of Phillips, they just celebrated their 10 year anniversary! Friend Shane, who is always more generous and thoughtful than one friend should be, brought over a massive 3L special addition commemorative champagne style corked bottle of Imperial IPA as a gift to John and I and the culmination of our new jobs.
It was hoppy, delicious, and everything I have come to expect Phillips to be. Essentially it was nothing short of spectacular. Oh, and did I mention the alcohol content was 10%?
You probably won’t find any on the shelves by now (or if you do, lucky day!), but go try some of their other stuff – I especially recommend the Raspberry Wheat Ale, The Ginger Beer, and the Double Chocolate Porter.
Breakfast Skillet Cake
- 1 1/4 C White All-Purpose Flour.
- 1 Tbsp Baking Powder.
- 2 Tsp White Sugar + 1 Tbsp.
- 2 Tsp Sea Salt.
- 1 C Milk (cow's milk works best, though if you sub rice or soy you may need to adjust the quantities).
- 1 Large Free-Range Organic Egg.
- 1/2 Tbsp Melted Butter + 1 Tbsp @ room temperature.
- 2 Tsp Pure Vanilla Extract.
- 1 Large Granny Smith Apple, cored & cut into 1/2" wedges.
- 2 Happy Sausages, cut with some fennel is good though we used chorizo.
- 2 Tsp Ground Cinnamon.
- Maple Syrup.
- Pre-heat your oven to 350 degrees F.
- Heat a medium sized cast-iron skillet (approx 9") over low-medium heat. Once hot, add your sausages and cook through, turning every so often to ensure even cooking & browning.
- Remove from the heat and set aside. If there is a spoonful or more of grease in the pan, drain and set aside.
- Now, slice your sausages lengthwise (or chop into 1" bits if you like).
- In a small bowl, mix together the cinnamon and 1 Tbsp of sugar.
- In a larger bowl, mix together the flour, baking powder, salt, and 2 Tsp of the sugar.
- And yet in another bowl, combine the milk, egg, vanilla, and melted butter.
- Combine both wet and dry bowls, whisking well. The batter should have little bubbles in it when you're done.
- Now, pour the batter into the slightly cooled skillet.
- Push in the sausages in all over the place. And top with the apples, dotting the cinnamon/sugar mixture over top and daub with the room temperature butter.
- Bake in the oven for 25 - 35 minutes, or until golden on top and starting to pull away from the sides of pan oh so slightly. You can check for doneness by inserting a knife into the middle - if it comes up clean, it's ready!
- Slice and douse with maple syrup.