astray recipes: Corn cakes with creme fraiche and russia caviar

Categories: Tvfn
Yield: 4 servings

Measure	Ingredient
1½ cup	Corn kernels, preferably
	Fresh
½ cup	Milk
⅓ cup	Cornmeal
⅓ cup	Flour
2	Eggs
4 tablespoons	Melted unsalted (sweet)
	Butter
2	Egg yolks
½ teaspoon	Salt
½ teaspoon	Pepper
¼ cup	Chopped fresh chives
pinch	Cayenne pepper
½ cup	Clarified unsalted (sweet)
	Butter
	Creme fraiche (recipe
	Follows)
	Beluga Caviar

Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached.

Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps.

In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives.

Heat a large saute pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar.

Yield: about 12 servings

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corn cakes with creme fraiche and russia caviar