Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is Pearl and the Beard, performing Bon Iver’s “Re: Stacks” (get the free mp3 and read my feature on them here), and here are the butternut squash pancakes with maple-goat cheese sauce I made with the band. All photos by Dominick Mastrangelo.
Spiced butternut squash pancakes with maple-goat cheese sauce and candied walnuts (recipe + tons of photos here)
Within five minutes of Pearl and the Beard (Jocelyn Mackenzie, Emily Hope Price and Jeremy Styles) entering my apartment, I felt like they were old friends. All three of them are bundles of smiles and energy, and they came prepared to make delicious cocktails, which always gets points in my book. I first heard of the band through Dave of Backyard Brunch Sessions and was instantly won over by their simple but creative instrumentation and strong harmonies that often lean more toward cabaret than Americana (though there’s plenty of that, too).
When I asked them to do an installment of BB Songs, they decided to cover Bon Iver’s “Re: Stacks” from his debut album For Emma, Forever Ago (listen to their gorgeous version of the song here), and they wanted to make “stacks” of pancakes served with goat cheese sauce. From there, I decided on rich butternut squash pancakes and a spread made with goat cheese, maple syrup and yogurt. We topped our stacks with candied walnuts for an extra bit of sweetness — except for Jeremy, who is allergic but still insisted on flirting with danger and stirring them over the stove. Bon Iver’s music, especially For Emma, is a perfect match for the cold — and while we ate these pancakes for dinner, they’d be incredible as a comforting Sunday-morning brunch while holed up in a cabin in the dead of winter. The pancakes are filling, and the sauce — which we spread in between each layer — turns it into a pretty decadent meal. They’re still pretty healthy, though: The sauce is made with goat cheese, maple syrup and Greek yogurt, so there’s plenty of protein and not too much fat. And the butternut squash has got to count for something, right?