Wednesday, September 26, 2007

Corn Cake Breakfast Stacks with Maple Butter

I think I scheduled too many things that use veggie bacon this week. Damn cravings. Once we got to tonight's meal, I think I was veggie-baconed-out. I ended up picking it out. Our dinner was ok. Nothing special. The apples did not add anything, though the maple butter was very yummy (I reduced it HUGELY to about 2 Tbsp of butter and 2 Tbsp of maple syrup. 1/2 lb, are you kidding?!). The corn cakes were good (I reduced the butter in that, too) but weren't anything special. I didn't burn them though so that wins me points. This is not a make again. We were kind of disappointed. Maybe it tastes better with real bacon or with a half pound of butter. Who knows?

Other changes: Obviously I subbed veggie bacon, and I skipped the extra butter at the end. I also didn't sprinkle it with sugar or berries or any of that extra crap.

Corn Cake Breakfast Stacks with Maple Butter
From $40 A Day on the Food Network

4 large eggs
1 1/2 cups buttermilk
3 tablespoons melted butter
1 cup fresh sweet corn kernels
1 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder

Maple Butter:
1/2 pound softened butter
1/2 cup dark amber maple syrup

8 strips thick-cut smoked bacon
2 Granny Smith apples, cored and sliced
Ground cinnamon to taste
1/2 cup dark amber maple syrup, warmed
1/4 cup melted butter
Mint, confectioners' sugar and blueberries for garnish, if desired

For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.

For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.

Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.

Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.

Yield: 4 servings

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