Fresh. Local. Healthy. Fabulous. Fun Instruction.
Jenn Knight Cheffing
  • Home
  • Fresh Adventures
  • Contact Me
  • About
  • Eat

375TH Anniversary at appleton

9/22/2013

0 Comments

 

Recipes from last night's demo

Picture
I was lucky to partake in the festivities of the benefit at Appleton Farms last night, in support of the new Appleton Cooks program.  What a lovely evening! (Pictures to follow)

In preparation for the evening, I took an old cornbread recipe from Fannie Lanier Appleton and adapted it, adding grated sugar pumpkins, apples and spices.  The ratios are the same, I just added a little bit more milk and turned them into little pancakes, or fritters.  Topped with a little bacon jam, tastes just like Fall!  I like turning them into little open-faced sandwiches, last night's were topped with steak from the farm.  Recipe as follows:

Hope you all enjoy!!

Ingredients and Directions

In a medium bowl, cream together:
½ cup butter, softened
½ cup sugar
Ribbon in:
3 eggs
zest of 1 lemon
2 cups milk

In a separate bowl, mix together:
2 cups cornmeal
1 cup flour (all-purpose)
1 tsp salt
2 tsp baking powder
1 TBS cinnamon
1 ½ tsp nutmeg
½ tsp cloves
½ tsp allspice

Mix wet and dry ingredients together thoroughly; then fold in:
2 packed cups, grated pumpkin
2 packed cups, grated apple

You will need extra butter for cooking.

To cook

 *Note: You can just mix all of the ingredients together in a big bowl, however, following these instructions will yield a more consistent, better batter.
  Heat a large cast iron skillet or griddle.  Once it starts to almost smoke, melt butter to coat the pan.  
Using two tablespoons, dollop sand-dollar size into the hot pan, taking care to not crowd the pan.  Once they release from the pan and are golden brown, they are ready to be flipped.  Flip 1-2 times and serve immediately.
Delicious served as the base for little open sandwiches or with Bacon Onion Jam.


Bacon Onion Jam

Ingredients
3 strips bacon, chopped finely
1 large onion (sweet or red is preferred, but any will do), julienned
1 TBS honey
juice of 1 lemon
Salt and Pepper

Directions
 In a hot pan or skillet, render the bacon, cooking until it is crisp and most of the fat has cooked out.  Add in the julienned onions and caramelize.  You may need to adjust the temperature, so that the onions brown, then turn it down so that they softened and caramelize beautifully.  Depending upon how thin they are cut determines how long they will cook for (very thin will cook quicker).  I like to let these cook for 1-2 hours, checking them and scraping the pan every so often to ensure they don't stick. Once done add in the lemon juice, honey, some salt and pepper.

Delicious on everything!!!!!


Picture
0 Comments



Leave a Reply.

    Enter your email address:

    Delivered by FeedBurner

    Archives

    February 2015
    November 2014
    October 2014
    September 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    July 2013
    May 2013
    April 2013
    February 2013
    January 2013
    November 2012
    October 2012
    September 2012
    February 2012
    June 2011
    December 2010

    Categories

    All
    Class
    Easy
    Favorite
    Gluten Free
    Gluten-Free
    Grain Free
    Healthy
    How To
    Ice Cream
    Local
    Low Carb
    Low- Carb
    New England
    Paleo
    Quick
    Sugar Free
    Sugarfree0094921622
    Sweet Treat

    RSS Feed

    And Daily Mile

Proudly powered by Weebly