Wilton's Corn Cakes with Nasturtium Butter - 6 pts Columbian

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* Exported from MasterCook *

 

Wilton's Corn Cakes with Nasturtium Butter

- 6 pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 cups fresh sweet corn -- about 4 to

6 ears

1 white onion -- finely chopped

1/2 cup chopped scallions -- about 4

1/4 cup brown sugar

3 whole eggs

3/4 cup flour

1 tablespoon heavy cream

salt and freshly ground pepper

to taste

1 stick salted butter -- plus 2

tablespoons, at room temperature

2 cups nasturtium blossoms -- washed,

dried, and finely chopped

1 tablespoon chopped fresh basil

 

Using a food processor fitted with a metal blade,

puree the corn, onion,

and scallions for 2 to 3 minutes, until the mixture is

finely chopped and

starts to become creamy.

 

Place the pureed corn cake batter in a medium mixing

bowl and stir in the

brown sugar and eggs. Stir in the flour and finally

the corn. Season with

salt and pepper and set aside.

 

In a medium mixing bowl, use a whisk to combine 1

stick of the butter with

the nasturtium blossoms and basil and season with salt

and pepper. Whip

this mixture for a few minutes with the whisk, until

the flowers are well

incorporated and the butter is light and fluffy and

stained with bits of

flowers.

 

In a large nonstick skillet, or heavy cast iron pan,

over medium high

heat, melt 1 tablespoon of the butter, until it starts

to brown. Add 1/4

cup of the corn cake batter at a time to form 4 arepa

or however many your

pan can fit. Lower the heat to medium and cook the

arepa on one side until

golden brown, about 4 minutes. Flip the arepa with a

spatula and cook the

other side for another 4 minutes.

 

Remove the arepa from the heat and place a tablespoon

of nasturtium butter

on each to melt over the hot cakes.

 

Make 4 more arepa with the remaining batter, repeating

the same process

with the remaining tablespoon of butter. serve them

immediately, warm or

hot.

 

Makes 8 medium-size corn cakes to serve 4 to 8

 

Description:

" 6 pts "

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 8 medium corncakes "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 237 Calories;

14g Fat (52.5%

calories from fat); 5g Protein; 24g Carbohydrate; 2g

Dietary Fiber; 104mg

Cholesterol; 146mg Sodium. Exchanges: 1

Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Wilton Osorno, the sous-chef at Oleana, makes

scrumptious

corn cakes called 'arepa' that he grew up

eating in Don

Matias, Columbia. Arepa are a staple in

Columbian cooking,

and the cakes are served with meals instead of

bread in

many variations: some are puffy and some are

flat, they

can be eaten with loads of butter and cheese

or plain, and

they can be made with different varieties of

corn. arepa

are perfect to make and eat when fresh, local

corn hits

the farmer's markets in August and September.

 

Seasonally, nasturtiums are usually at their

peak at the

same time as corn, and I love using the

flowers in

concentrated butters to smear on these savory

pancakes.

Nasturtium flowers are lemony, a little

peppery, and

bright with color and also make a beautiful

addition to a

summer salad. Nasturtium butter freezes well,

so you can

enjoy the flavor after flower season is long

gone. The

butter is also delicious on grilled fish and

corn on the

cob.

 

Serve these arepas as a side dish with grilled

or roasted

salmon or as hors d'oeuvres. They pair

wonderfully with a

glass of dry sherry or a light-style beer,

like Corona,

with plenty of lime.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 904210 0

 

 

 

 

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[Guest guest]

Chupa

I'll have to try this out without nasturtiums since I don't have any.

Looks good.

 

GB

, Chupa Babi <recetta wrote:

>

>

> * Exported from MasterCook *

>

> Wilton's Corn Cakes with Nasturtium Butter

> - 6 pts

>

> Recipe By :Spice: Flavors of the Eastern

> Meditteranean by Ana Sortun

> Serving Size : 8 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation

> Method

> -------- ------------