Crusty
Hazelnut Corn Cakes with
Grilled Mushrooms and Dried Cherry Relish
By Chef Susan Goss, Zinfandel
Restaurant, Chicago, IL
Made
with:
Häagen-Dazs Vanilla and Chocolate
Mudslide Pie
Ingredients:
5 cups Chicken or Vegetable Stock
6 tbls. Minced Shallot
2 tsps kosher salt
11/2 tspn. Freshly Ground Black Pepper
2 tspn. Thyme Leaves (chopped)
1-2/3 cup Yellow Cornmeal
1 cup Toasted Hazelnuts (finely chopped, skinned)
2/3 cup Parsley (chopped)
1/4 cup Maple Syrup Corn Oil
Garnish:
Additional Maple Syrup, Clover Blossoms
and Thyme Sprigs for garnish
Procedure:
Bring stock to a boil. Add shallots, salt, pepper and
thyme. Slowly whisk in cornmeal until smooth. Reduce heat
to low and cook, whisking, until thick and beginning to
pull away from sides of pan, about 10 minutes. Add hazelnuts,
parsley, and maple syrup. Remove from heat and stir well.
Spray a 2-inch half pan or 9x12-inch pan with vegetable
oil spray and scrape cornmeal mixture into pan. Smooth
top.
Refrigerate
uncovered until firm. Cut chilled hazelnut corn cake into
18 squares.
Heat
a heavy skillet over medium high heat. Add enough corn
oil to film the bottom. When oil is almost smoking add
corn cakes in batches, top side down. Lower heat to medium
and sauté cakes until browned and crispy. Flip
cakes and sauté until heated through. Cut cakes
diagonally into triangles. Overlap three triangles down
the center of a warm plate. Spoon two tablespoons of Grilled
Mushroom Dried Cherry Relish down center of cakes.
Garnish
plate with warm maple syrup, clover blossoms and thyme
sprigs.
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