Recipes from last night's demo
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!!
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!!!!!
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!!!!!
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