Cornbread Madeleines With Leeks And Pecans Recipes

Steps:

• For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
• For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
• Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
• In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
• Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
• Serve the madeleines dolloped with the ancho butter.

Steps:

• Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
• Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
• Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
• Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

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.

Steps:

• Preheat the oven to 400°. Spray madeleine tins with nonstick cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda, salt and pecans in a large bowl. In a separate small bowl, stir together the honey, buttermilk, egg and 4 tablespoons of the melted butter. Add the remaining 2 tablespoons butter to a small skillet over medium heat. Add leeks to the pan and sauté just until they are limp and beginning to brown. Stir into the buttermilk mixture. Stir this mixture into the cornmeal mixture just until combined. Spoon the batter into the prepare tins, filling each mold 2/3 full.
• Bake until firm and golden, 10-15 minutes. Remove from the oven and turn the madeleines out onto a wire rack. Serve warm.

Steps:

• 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
• 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
• 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
• 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
• 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
• 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
• 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
• 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

Steps:

• In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.

Steps:

• Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
• Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.

Steps:

• Preheat the oven to 350°F.
• Toss stuffing mix with about half of the melted butter; set aside.
• In a skillet, heat reminaining butter over in a large skillet over medium heat until foaming; sauté leeks and celery for 10 minutes or until tender.
• Stir in bacon, pecans, salt and pepper; then combine with stuffing mixture.
• Spoon into a 9-inch square baking dish.
• Bake for 20 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
• Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
• Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.