Sharon's Recipes

OCTOBER: Rosemary Corn Cakes


1 stick plus 6 T. unslated butter, room temp
1/2 c. light brown sugar
1 large egg
1 large egg yolk
1 & 3/4 c. all purpose flour
1 c. cornmeal
1 T. plus 1 tsp. baking powder
1/4 tsp salt
2 tsp finely chopped rosemary plus sprigs for decoration
1/2 c. heavy cream

Preheat oven to 350. In a large bowl beat the butter and brown sugar on medium speed til light and fluffy.

Beat in honey, egg, and egg yolk. Scrape down the bowl with the rubber spatula. Beat in flour, cornmeal, baking powder, salt, and finely chopped rosemary. Pour in the cream and blend well. The dough will be quite sticky.

On a generously floured work surface, with floured hands, pat the dough into an 8 x 12 rectangle about 1/2 inch thick. Using 2 1/2 inch round cutter dipped in flour cut into individual cakes. Gently pat the dough scraps together and cut more cakes.

Place the cakes 2 inches apart on an ungreased baking sheet and place a tiny rosemary sprig on the corner of each cake. Bake 30-35 minutes til bottoms are golden brown. Let the cakes rest for a few minutes on the baking sheet. They are very fragile and tender, but ohhhh soooo yummmy. Using a spatula carefully transfer the cakes to a rack to cool. or eat them right away.

You could try whole wheat pastry flour for the white. Have fun.


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