Corn Muffins with Fresh Corn

Corn Muffins with Fresh corn

Ingredients

1/4 cup all-purpose flour

¾ cup whole wheat flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk (OK to substitute sour cream or plain yogurt)
3 tablespoons unsalted butter, melted and cooled
3 tablespoons oil

1 large egg
1 large egg yolk
1 1/3 cup corn kernels

NOTE: I used fresh corn and grilled the corn first -- shucked, lightly oiled (olive oil), lightly salted, wrapped in foil; I also added a bit of shredded cheddar cheese!

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis) at 400 degrees, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.

Adapted from recipe called Dorie Greenspan’s Corniest Corn Muffins

Fresh cherry compote -- 2 recipes, sweet & "savoury"

It's fresh cherry season! I use sweet cherries that I pit using my fingers. Cherry compote/sauce is wonderful on ice cream, on cake, with yogurt, as a side dish with meat or fish. And, it uses about 10% of the sugar required for jam.

CHERRY COMPOTE #1: SWEET

· 4 cups pitted sweet cherries (about 1 1/2 pounds)

· 1/4 cup granulated sugar

· 2 tablespoons water

· 2 teaspoons cornstarch

· 1/4 teaspoon almond extract

To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool.

Options: add a pinch of salt, amaretto, lemon juice

CHERRY COMPOTE #2: SAVOURY

• 1 pound halved and pitted fresh sweet cherries (4 cups)
• 1/3 cup sugar
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons balsamic vinegar
• Coarse salt and ground pepper

1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
2. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Moist, Light, Chocolate Chunk Banana Bread

Section 1

• 2 c. flour
• 0.5 tsp. baking powder
• 1 tsp baking soda

Section 2

• 1.5 c. mashed overripe bananas
• 2 large eggs
• 1/3 c. buttermilk or yogurt mixed with milk or water
• 0.5 c. vegetable oil
• 1 tsp. pure vanilla extract
• 1.5 c. sugar
• 1 tsp. salt

• 1.5 c. chocolate chunks

Preheat overn to 350 and grease pan(s).

Mix together section 1. Mix together Section 2. Mix together Section 1 and 2. Add Chocolate.

Put in pan(s) and bake for 30-35 minutes or until done.

Two Blackberry Cakes

Blackberries have been on sale for the past few weeks, so...

1. Blackberry Upside Down Cake

Adapted from this Gourmet magazine recipe

• 2 1/2 cups fresh blackberries (12 ounces), washed and dried
  
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
  
• 1/2 cup well-shaken buttermilk
  

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve!

2. Walt's Blackberry Cake

From 1001 Low-Fat Desserts

• 6 T butter, softened
• 1 cup sugar
• 1 egg
• 1 3/4 all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• pinch ground nutmeg
  
• 1 1/2 cups pureed fresh or frozen (thawed) blackberries
  
• 1/2 cup plus 1 1/2 tablespoons sugar

Beat butter and sugar in large bowl until well blended. Beat in egg. Mix in combined dry ingredients (flour --> nutmeg), alternating with blackberries, beginning and ending with dry ingredients.

Pour batter into greased and floured 6-cup fluted tube pan. Bake at 350 until toothpick comes out clean, 40-45 minutes. Cook cake in pan on wire rack for 10 minutes. Remove from pan and cool completely.

Optional: Drizzle with sugar or brown sugar glaze.

Really Good Zucchini Bread

adapted from SmittenKitchen-

2 loaves or 12-16 big muffins

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1-1 1/2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts

1 cup chocolate chips

Preheat oven to 350°F.

Grease 2 pans or muffin tins. Whisk eggs and then mix in oil, applesauce and sugar, then zucchini and vanilla. Add all the dry ingredients, and lastly add nuts and chocolate. Divide the batter into prepared pans.

Bake loaves for 40-60 minutes, until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. EAT IMMEDIATELY, or else someone else will.