CORNCAKES WITH CAVIAR
These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings (as a first course)
Number Of Ingredients 14
Steps:
- Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
- Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram
CORN CAKES
Steps:
- In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.
CORN CAKES WITH CHRISTMAS CAVIAR
Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes 32 cakes
Number Of Ingredients 15
Steps:
- Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside.
- In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter.
- Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.
CORN CAKES WITH FLORIDA CAVIAR AND CHIVE CREMA
Steps:
- For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days.
- For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
- Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture.
- Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.
FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR
Categories Fish Bake Cocktail Party Cornmeal Corn Sour Cream Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make madeleines:
- Preheat oven to 400°F. Brush molds with some melted butter.
- Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
- Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
- Top madeleines:
- Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR
Provided by Emeril Lagasse
Categories side-dish
Time 50m
Yield 32 hors d'oeuvres servings
Number Of Ingredients 64
Steps:
- Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
- Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
- Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
- For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
- To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
- Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
- Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
- Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
- For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
- To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, AND CANDIED ROSEMARY
Provided by Gabrielle Hamilton
Categories Cake Mixer Egg Fruit Dessert Bake Pear Rosemary Cornmeal Vanilla White Wine Fall Winter Chill Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pears:
- Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- For pound cake:
- Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
- Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
- For syrup and candied rosemary:
- Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
- Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
- Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.
CORNCAKES WITH CAVIAR
Steps:
- Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
- Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 32 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 668 milligrams, Sugar 12 grams, TransFat 1 gram
EMERIL'S CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 32 cakes (3 to 4 per serving)
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.
CORN CAKES
Steps:
- 1. Blanch corn in a pot of boiling water for about 2 minutes. Remove and immediately run under cold water to stop cooking and cool. 2. With a sharp knife, cut corn from cob. Using the blunt edge of knife, scape corn to remove remaining remnants of kernels and the milky corn residue. Place in large bowl. Add scallion. 3. In a small bowl, beat eggs until well mixed. 4. Add eggs to corn. Mix well. Add flour, baking powder, salt and pepper. Mix well. Depending on the size of your corn, the batter may be too thick or too thin. Hold out a few tablespoons of flour and add as needed. Batter should be thick and hold its shape on a spoon. 5. Add about 3 tablespoons vegetable oil to medium saute pan over moderate heat. You want a generous amount of oil such that when you put in cakes, oil comes up the sides slightly, but cakes are not swimming in oil. Cook cake in batches. For a medium-sized corn cake - about 3″ diameter - add a heaping tablespoon batter to the oil, pressing lightly to flatten and distribute. When bottom is lightly browned and cake modestly firm, carefully flip and continue cooking until second side is lightly browned. Set aside until all batter used. 6. You can re-heat cakes two ways. Simplest is to preheat oven to 350 degrees, place cakes in a single layer and heat for 7-10 minutes until hot. Better is to quickly grill cakes in a dry, hot grill pan or over moderate grill. Cakes will char lightly where they come in contact with grill adding a nutty flavor to the corn. Serve immediately or reheat according to oven instruction above. Yield 15-20, depending on size
JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO
Provided by Ti Martin
Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (entrée) or 8 (appetizer) servings
Number Of Ingredients 21
Steps:
- Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
- Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
- Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
- To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
- Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.
More about "corn cakes and caviar recipe epicuriouscom"
67 CORNMEAL RECIPES INCLUDING THE BEST CORNBREADS, CORN …
From epicurious.com
RECIPE REDUX: CORNCAKES WITH CAVIAR, 1985 - THE NEW YORK TIMES
From nytimes.com
CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES
From emerils.com
SUMMER CORN WITH GINGER-CHILE PRAWNS RECIPE | EPICURIOUS
From epicurious.com
RECIPES & MENUS | EPICURIOUS.COM
From epicurious.com
CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES
From emerils.com
FRESH CORN CAKES RECIPE | MYRECIPES
From myrecipes.com
CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES
From emerils.com
CORN CAKES WITH FLORIDA CAVIAR AND CHIVE CREMA RECIPE | EMERIL …
From foodnetwork.cel30.sni.foodnetwork.com
THE 71 NEWEST RECIPES ON EPICURIOUS | EPICURIOUS
From epicurious.com
You'll also love