SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle or nonstick skillet over medium heat.
- Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
- For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
- Serve sausages with peppers on top and the cakes alongside drizzled with honey.
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
- Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
- For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
- To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
PROSCIUTTO AND ROSEMARY CORNMEAL CAKES
I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Recipe #239502
Provided by Recipe Reader
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Heat griddle over medium heat.
- Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
- Cook about 4 minutes on each side, until golden brown.
- Serve with honey or syrup.
Nutrition Facts : Calories 336.1, Fat 15.6, SaturatedFat 6.8, Cholesterol 75.7, Sodium 710.9, Carbohydrate 41.7, Fiber 3.8, Sugar 11.6, Protein 7.1
FOCACCIA WITH HERBED-HONEY PLUMS AND PROSCIUTTO
Featuring a combination of tart plums, sweet honey and salty prosciutto, this focaccia is delicious as a snack or appetizer and also as a light lunch when paired with a salad. Go with fresh, ripe but firm plums as they will soften once baked. The herb of choice is rosemary, but any fragrant, woodsy herbs, such as thyme, marjoram or oregano work well, too. Letting the dough ferment slowly in the refrigerator builds more flavor. The dough can be refrigerated up to 3 days in advance of baking.
Provided by Yewande Komolafe
Categories dinner, lunch, snack, breads, appetizer, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
- Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
- Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
- While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
- In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
- Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
- Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
- Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.
CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES
Steps:
- Make cake:
- Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
- Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
- Make Rosemary Syrup while cake is baking.
- Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
- Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.
CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT
Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.
Provided by Elmotoo
Categories Dessert
Time 1h10m
Yield 1 9inch cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
- In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
- In a large bowl, briefly whisk the mascarpone to loosen it.
- Add the eggs one at a time, whisking to combine.
- Add the sugar and whisk until smooth.
- Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
- Stir in the butter.
- Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
- While the cake is baking, make the lemon syrup.
- Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
- Remove from the heat.
- Allow the cake pan to cool on a rack for 5 minutes before unmolding.
- To unmold, run a small knife around the cake.
- Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
- The cake should slide right out onto the plate.
- Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
- Remove the top plate and the cake will be right side up.
- With a wooden skewer, poke a few dozen holes all over the top of the cake.
- While the cake is still warm, brush the cake with the lemon syrup.
- Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
- Allow the cake to cool.
- To make the lemon fondant, bring a small saucepan of water to a boil.
- Add the rosemary leaves and blanch them for one minute.
- Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
- Drain, and spread the rosemary leaves on a paper towel to dry.
- In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
- When the cake is completely cool, transfer it to a rack set over a baking sheet.
- (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
- You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
- While the glaze is still wet, transfer the cake to a cake plate.
- Allow the fondant to dry, an hour or more, before serving the cake.
- (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
- After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
- A few hours before you're ready to serve the cake, make the fondant and glaze the cake.
Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55
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