1) Blanch fresh corn in boiling water for 5 minutes, remove from the water, and let cool.
2) Cut corn kernels from cobs.
3) Finely chop Jalapeno
4) In a bowl beat eggs, add flour, corn meal, baking powder, salt sugar, and nutmeg. Mix well to form batter.
5) Fold in corn kernels, and jalapeno.
6) Heat couple tablespoons of corn oil in a sauté pan, or griddle pan, (or spray with pan spray). Place spoons full of batter in hot sauté pan, and fry to golden brown. Turn pancakes, and fry other side until golden brown.
7) Drain on paper towels, sprinkle with kosher salt, and fresh ground pepper. Serve warm or at room temperature.
Cheddar Cheese Puffs
Makes 48 Puffs
8 oz. Water or Milk
4 oz. Butter or Shortening
6 oz. All Purpose Flour
5 each Whole Eggs (large)
1 ½ cup Grated Sharp Cheddar Cheese
Method:
1) Measure all ingredients before beginning preparation.
2) Combine water and butter in a medium sauce pan, and bring to a rolling boil.
3) Remove from heat, add flour, and mix, return to heat, and mix until mixture is smooth, and rolls free from the sides of the pan.
4) Remove from heat, add eggs one at a time, mixing until a medium stiff paste is obtained.
5) Pre-heat oven to 400° F. When paste has cooled to nearly room temperature, fold in shredded cheddar cheese, just to combine. Note: Adding cheese when paste is too warm will result in fat melting out of cheese, and puffs will not rise.
6) Drop walnut sized pieces of paste on paper lined sheet pan, and bake for 20-25 minutes. Puffs will triple in size, and be golden brown. Serve warm with mixed field greens salad.
Harvest Pumpkin Soup
Yield-About 8 Servings
Ingredients:
1 each Pumpkin 2-3#
1 each Large Yellow Onion
4 stalks Celery
2 each Medium Carrots
2 each Medium Apples
3 tbsp. Butter
8 cups Chicken Stock
½ tsp Ginger
2 tsp Fresh Chopped Parsley
2 tsp. Fresh Thyme Leaves
Dash Nutmeg
2 cup Cider
1 cup Half n’ Half
to taste Salt
to taste Pepper
Garnish:
Roasted Pumpkin Seeds
Fresh Chives, Chopped
Method:
1) Split pumpkin, scoop out seeds, peel and cut into small chunks.
Save seeds, wash, coat with olive oil, sprinkle with salt, and bake at 325°F until crisp.
2) Cook Pumpkin in microwave oven on high until soft.
3) Chop carrot, onion, and celery small dice.
4) Peel and core apples, cut small dice.
5) Sautee carrots, onions, celery, and apples in butter until tender.
6) Add pumpkin, and seasonings, and stir well.
7) Add chicken stock and cider, and stir well.
8) Bring to a boil, lower heat and simmer for 30-40 minutes.
9) Remove ½ of soup, blend in a blender until smooth.
10) Add blended soup back into pot, adjust seasonings.
