I've always enjoyed trying new recipes, but before I started Lisa's Kitchen, I would often make the same dishes, with little variation, over and over again until I tired of them. Cooking more often than not thus became a necessary chore and food a required fuel. There are still days when I have little time or inclination to cook, but this past year my kitchen has become my creative studio. Not only do I look forward to sharing culinary ideas with fellow food enthusiasts, I get to eat the products of my labour.
As elegant as these little corn cakes are, they were made on a lazy Sunday evening when I wanted something light but unique for dinner to go along with the red wine I had been enjoying for a few hours since afternoon breakfast. These chunky yet chewy cakes are mighty fine garnished with a bit of blue cheese and honey, or maybe goat's cheese or
balsamic jam. Choose your own culinary adventure.
Corn Cakes with Blue Cheese and Honey
1 cup of cornmeal
1/4 cup of unbleached white flour
1 teaspoon of sea salt
1/2 teaspoon of paprika
1/2 teaspoons of cayenne
3/4 cup of boiling water
a few tablespoons of olive oil
7 ounces of blue cheese
a few tablespoons of honey
In a medium-large bowl, stir together the cornmeal, flour, cayenne, paprika and salt. Pour in the boiling water and stir until the mixture is well combined and forms into a dough.
Shape the dough into small one inch round balls and with damp hands, flatten them into 1/2 inch thick cakes.
Heat the oil in a large frying pan over medium-high heat. When hot, fry the cakes until they are golden brown - roughly one minute per side. Drain on paper towels and top with blue cheese and a bit of honey.
Serve warm. Makes approximately 12 corn cakes.
I've always enjoyed trying new recipes, but before I started Lisa's Kitchen, I would often make the same dishes, with little variation, over and over again until I tired of them. Cooking more often than not thus became a necessary chore and food a required fuel. There are still days when I have little time or inclination to cook, but this past year my kitchen has become my creative studio. Not only do I look forward to sharing culinary ideas with fellow food enthusiasts, I get to eat the products of my labour. 
As elegant as these little corn cakes are, they were made on a lazy Sunday evening when I wanted something light but unique for dinner to go along with the red wine I had been enjoying for a few hours since afternoon breakfast. These chunky yet chewy cakes are mighty fine garnished with a bit of blue cheese and honey, or maybe goat's cheese or balsamic jam. Choose your own culinary adventure. 
9 comments:
That's one of the great joys of blogging - trying new things in an effort to avoid repeating oneself!
Must say, these look beautiful lit so dramatically.
Yum! These do look good and the idea of balsamic jam and cheese with them, is wonderful!
These look tasty tasty! I'm a huge fan of cornmeal. I think it has such a satisfing flavor, can't wait to try them. I bet the blue cheese gives it a nice twist.
I've found the same thing re: blogging--never had such a varied menu before. And these cakes are another recipe of yours I must try!
Very appealing recipe! They would indeed make a nice "nibble" alongside some wine. I like the idea of the blue cheese and honey, then they are both a meal and dessert!
Those corncakes look delicious - I have made cornbread quite a lot but never really made corncakes like that - but would love to. I like your comments on blogging - it is such an inspiration for me to try new things when in the past I would have been chewing on the same old same old!
Lisa-- these look so good. I have a bag of cornmeal in the cupboard that been there forever and this seems like a great use for it.
These look great. Fun and crunchy and versatile. A perfect way to use up the cornmeal I haven't touched in a while.
Those corn cakes sound good, especially when topped with blue cheese and honey!
Post a Comment