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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Cakes with Smoked Salmon and Crème Fraîche

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Corn Cakes with Smoked Salmon and Crème Fraîche Empty Corn Cakes with Smoked Salmon and Crème Fraîche

    Post by Lobo Tue 02 Feb 2016, 10:00 pm

    Corn Cakes with Smoked Salmon and Crème Fraîche Img16l
    Corn Cakes with Smoked Salmon and Crème Fraîche
    Corn Cakes with Smoked Salmon and Crème Fraîche Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4
    The crisp acidity of many dry sparkling wines is a refreshing counterpoint to the saltiness of smoked salmon. It also cuts through the richness that comes from frying these corn cakes and then serving them with crème fraîche. The accent of the corn adds an implied toastiness, which is a hallmark of many French Champagnes. Dependable: nonvintage French Champagne. Daring: off-dry Riesling from Germany or the United States.






    • 50

    Ingredients:


    • 1 3/4 cups white or yellow corn kernels (from
        about 2 ears)
    • 1/3 cup fine yellow cornmeal
    • 1/3 cup unbleached all-purpose flour
    • 1/2 cup milk
    • 4 Tbs. (1/2 stick) unsalted butter, melted
       and cooled
    • 2 eggs
    • 1/2 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 1/4 cup melted clarified unsalted butter or
        peanut oil, or as needed
    • 16 small slices smoked salmon
    • 1 cup crème fraîche
    • 1/4 cup snipped fresh chives

    Corn Cakes with Smoked Salmon and Crème Fraîche Wine-pairing-icon-white

    Wine Pairing

    This pairs well with full-bodied sparkling wines from our Wine Club.

    Directions:

    Place the corn kernels in a food processor. Using on-off pulses, pulse just until a coarse puree forms. Do not overprocess. Transfer to a bowl and whisk in the cornmeal and flour until smoothly incorporated.

    In another bowl, whisk together the milk, melted butter and eggs until blended. Add to the corn mixture and stir to combine. Stir in the salt and pepper. (The batter may be prepared up to a few hours before cooking; cover and refrigerate until ready to use.)

    Place a large nonstick or well-seasoned griddle or sauté pan over medium-high heat. When hot, brush with the clarified butter. Using about 2 Tbs. batter for each cake, ladle the batter onto the hot surface and spread to form cakes about 3 inches in diameter. The batter should sizzle when it hits the pan. Cook until golden on one side, about 3 minutes. Then turn and cook until the other side is golden and the center is set, about 2 minutes more. Transfer to a plate and keep warm until all the cakes are cooked.

    To serve, place 2 corn cakes on each warmed individual plate. Top each corn cake with 2 slices of smoked salmon, a generous drizzle of crème fraîche and a sprinkling of chives. Serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).

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