Corn cakes with creme fraiche and russia caviar
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A33