3 cups fresh corn kernels(about 6 ears)
1 tablespoon vegetable oil, divided
Cooking spray
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green onions
1. Preheat oven to 425 degrees F.
2. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425 degrees for 20 minutes or until browned, stirring occasionally.
3.. Combine 2 teaspoons oil, vinegar, mustard, salt and black pepper in a medium bowl; add corn misture, stirring well. Stir in tomato, bell pepper and onions. Serve warm or at room temperature.
Makes 4 servings (serving size: 3/4 cup)
INDIAN CORN PUDDING WITH BACON AND CHIVES
Cooking spray
2 teaspoons yellow cornmeal
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon garlic pepper
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 ounces Canadian bacon, cut into thin strips
3 cups fresh corn kernels (about 6 ears)
1-1/2 cups whole milk, divided
1/3 cup yellow cornmeal
1 large egg
3 tabelspoons chopped fresh chives
1. Preheat oven to 350 degrees F.
2. Coat a 1-1/2 quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
3. Place a large non-stick skillet coated wtih cooking spray over medium-high heat until hot. Add onion and next 5 ingredients, and saute 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in Chives.
4. Spoon mixture into prepared dish. Bake pudding at 350 degrees for 30 minutes or until lightly browned and set. Let stand for 15 minutes.
Makes 8 servings (serving size: 1/2 cup)
BUTTERMILK BREAKFAST SCONES WITH DRIED CRANBERRIES
3 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled butter, cut into 6 to 8 pieces
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 cup buttermilk
GLAZE:
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar
Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
In a large bowl, stir the flour, sugar, baking powder, baking soda and salt. Add the butter and beat with an electric mixer until well blended. Add the dried cranberries and orange zest. Pour in the buttermilk and mix until blended.
Gather the dough into a ball and divide in half. On a lightly floured board, roll into 2 circles, approximately 1/2 to 3/4 inch thick. Cut each circle into 8 wedges.
To make the glaze, in a small bowl, combine the cream, cinnamon and sugar. Set aside.
Bake the scones on the prepared baking sheet for 12 to 15 minutes, or until they are golden. Remove scones from the oven and brush with the glaze.
MAKES 16 SCONES
LEMON SCONES
At teatime, serve these lemon-scented scones with Lemon Curd,{recipe follows} or purchased Lemon Marmalade and a little Clotted Cream.{recipe follows}
2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
Zest of 2 lemons, finely diced
2 tablespoons butter, chilled and cut into small pieces
2 eggs, lightly beaten
1/2 cup heavy (whipping) cream
3/4 cup currants
1 egg beaten with 1 tablespoon cold water, for egg wash
Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
Sift the flour, sugar and baking powder into a large mixing bowl. Add the zest and rub the butter into the flour by hand or cut in with a pastry blender. Combine the eggs and cream and blend into the flour mixture. Fold in the currants. Do not overmix.
Gaither the dough into a ball and divide in half. On a lightly floured surface, roll into circles 1/2 inch thick. Using a 2-inch round cookie cutter, cut the dough into scones. Press together leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used.
Place the scones 2 inches apart on 2 baking sheets and refrigerate for 15 minutes. Brush the tops of the scones with the egg wash and bake for 15 to 20 minutes, or until golden brown.
Makes approximately 24 scones
LEMON CURD
Serve Lemon Curd with scones, muffins, toast or fresh berries, or use it as a tangy filling in prebaked miniature tart shells.
4 egg yolks, at room temperature
1/2 cup granulated sugar
Grated zest of 1 lemon
1/2 cup fresh lemon juice
In a small stainless steel bowl or in the top of a double boiler, whisk together the egg yolks and sugar. Add the zest and whisk in the lemon juice. Set over a pot of simmering water and whisk constantly until the mixture thickens, approximately 10 minutes.
Remove from the heat and strain the mixture through a fine sieve into a glass or ceramic container. Cover with plastic wrap and refrigerate until cool.
Makes approximately 1 cup
CLOTTED CREAM
To make the real thing, you must start with a cow and fresh, unpasteurized cream. For anyone who has ever eaten clotted cream in Devonshire, there is nothing else like it. However, so as not to deprive ourselves, here is a variation of it for those without cows. The unsweetened cream is lovely with ripe berries and is a classic on scones with preserves.
1 cup heavy (whipping) or Devon cream
1 teaspoon lemon juice
In a bowl of an electric mixer, beat the cream and lemon juice on medium speed until beginning to thicken, approximately 3 to 4 minutes. Do not scrape down the sides while it is mixing. Then, turn up the speed to high and beat another few minutes. You should get a curd-life cream on the top and thick cream on the bottom. Mix the cream gently together. The consistency should resemble pudding before it is set. Serve cold.
Makes 1 1/2 cups
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