Stuffing and latkes and Manischewitz, oh my!

What a burst of culinary activity the end of November ushered in!

Friends-giving

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showing off my blue cornbread cardamom stuffing
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The Friendsgiving spread

Cardamom Blue Cornbread Stuffing (by Clara Moore, previously chef at Local Harvest Cafe in St. Louis, as printed in Feast Magazine, November 2010)

Cornbread Ingredients

1/2 cup A-P flour

1 1/2 cup stone-ground blue cornmeal

1 tsp brown sugar

2 tsp baking powder

1/2 tsp kosher salt

2 Tbsp honey

2 eggs, beaten

1 cup sour cream

1/3 cup milk (I used soy)

1 cup fresh corn kernels (I used frozen)

6 Tbsp butter, melted

Stuffing Ingredients

5 cardamom pods, cracked

2/3 cup veggie stock

1 medium onion (I used red)

6 stalks celery, chopped

2 Tbsp olive oil

3 Tbsp butter

1 Tbsp sage, chopped

1/3 tsp nutmeg

1/3 tsp coriander

salt and pepper to taste

2 eggs, beaten

Cornbread Method

Preheat oven to 375. Combine wet and dry ingredients in separate bowls. Stir the dry into the wet, and pour mixture into a well-seasoned cast iron skillet. Bake 35-40 minutes.

Stuffing Method

Heat cardamom pods in stock for 10 minutes. Strain stock to remove pods. Preheat oven to 350. In large skillet, saute onion and celery in oil and butter until soft. Add sage, nutmeg, coriander, salt and pepper. Crumble cornbread into large bowl and add vegetables, stock and eggs. Stir, careful not to completely break up cornbread. Place mixture in greased ovenproof pan and bake, covered, for 30 minutes. Uncover and cook 30 minutes longer.

Hanukkah party/latke cook-off

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The goods.
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Sweet potato cilantro curry latke prep
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Latke nemesis: deep fried v. (soon-to-be-) baked
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Soldier for the winning team.
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product.
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Close up.

Along with the sweet potato-cilantro-curry baked latkes, we whipped up some potato-zucchini-leek-dill pancakes that were dynamite. The sweet-tater variety was served with a mean tamarind-date chuntey that was a breeze to whip up in my Vita.

Sweet Potato-Cilantro-Curry Baked Latkes with Tamarind-Date Chutney

Ingredients

2 organic sweet potatoes, washed and grated

1 organic carrot, washed and grated

1 egg

a few Tbsp corn meal

a few Tbsp curry powder

a few handfuls chopped cilantro

1/2 cup dates

1/4 cup tamarind

cayenne to taste

water

honey

Method

Transfer grated veggies to a colander. Press out as much water as possible.

Put the veggies in a large mixing bowl and add corn meal, curry powder, cilantro, salt and pepper and egg. Mix well.

Preheat oven to 400 or so. Grease a baking sheet.

Shape your latkes into patties and place on baking sheet. If you aren’t able to form patties, you might try more corn meal or another egg.

Bake the latkes 10-15 minutes, or until tops are browning. Flip the patties and continue baking until second side is also nicely browned.

Meanwhile, put the dates, tamarind and a bit of water and cayenne in your food processor. Turn it on and add more water to achieve desired consistency. You want to be able to spoon the sauce on the latkes, so not too runny. Taste it, and add a bit of honey and/or more spice if you like.

Potato-Zucchini-Leek-Dill Latkes

Ingredients

2 small zucchinis, grated

1 organic russet potato, washed and grated

1 large leek, washed and chopped into 1/2 moons

1 egg

a few Tbsp corn meal

salt and pepper

dried dill

Method

Similar to sweet-potato recipe above. Press the moisture out of the veggies in a colander.

Mix veggies in a large bowl with egg, cornmeal, dill and salt and pepper, adding more corn meal or another egg if necessary.

Bake (like above recipe) or pan-fry. I pan-fried these bad boys in canola oil and they were amazing.

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He had a good time licking the floor (and walls) for days after the latke extravaganza

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