|Our lone ear of ornamental corn--for grinding into meal|
Saturday night I decided to bake a ham. It wasn't a local ham, but one that I'd had in the freezer from Ben's Easter "bonus" last spring. I love to prepare a ham on a weekend then eat from it all week--breakfast meat, sandwiches, split pea soup with ham, and the newly beloved ham loaf (stay tuned for this recipe later in the week). When I think of sweet, smoked ham, the side dish that often comes to mind is corn. I found a recipe for Country-Style Scalloped Corn in a cookbook that remains from the days I worked for my dad and "peddlers" would come around to his office--one of them selling cookbooks. Many of the pages are falling out, but it lives on. Below is the recipe I adapted to make it more local and a bit healthier.
Scalloped Corn, Edamame, and Kale
Adapted from Like Grandma Used to Make (Reader's Digest books)
1 large yellow onion, chopped
1 stalk celery, finely chopped
2 large eggs, lightly beaten
1 T. flax meal
1 c. crushed crackers (I used crushed dehydrated veggies I had in the pantry--carrots, gr. beans, etc.)
3/4 c. whole milk
1/4 c. diced red pepper
1 t. dry mustard
1/2 t. salt
1/8 t. ground cayenne pepper
6 oz. fresh or frozen local corn (off the cob)
6 oz. fresh of frozen edamame (or other beans--soaked and cooked)
6 oz. fresh kale, chopped in the food processor (including center vein)
6 oz. shredded cheddar
1 T. butter, melted
Preheat oven to 350 degrees F. In a small saucepan, melt 1 T. butter over medium heat. Add onion and celery, cook 5 min. or until tender. In medium-size bowl, combine eggs, 1/2 c. crushed crackers, milk, peppers, mustard, salt, and cayenne. Stir in onion mixture, corn, edamame, kale, and cheese. Pour into lightly greased 1 1/2-qt. casserole. In a small bowl, stir together remaining 1/2 c. crushed crackers and 1 T. melted butter. Sprinkle over corn mixture. Bake for 30-35 min. or until knife inserted comes out clean.
Balsamic Tossed Baby Mustard Greens w/ LUH Cherry Tomatoes
Fruit Salad w/ Grapes, and Local Melon and Raspberries
Savory Corn and Squash Pancakes w/ Homemade Salsa, Whole Milk Yogurt Garnish
Fresh Squeezed LUH Beet and Carrot Juice
Lemon and Lemon Balm Cupcakes w/ Lemon Glaze
In case you're interested, here are a couple of recipes for the aforementioned dishes.
Savory Corn and Squash Pancakes
Makes 8-10 large pancakes
Adapted from a recipe from "Taste the Season" at the Fondy Farmers' Market
3 large eggs
|Our Sunday Brunch plates|
1 T. flax meal
4 c. grated summer squash
1 c. fresh or frozen corn kernels (cut from 2 ears)
1/4 c. chopped green onions, tops included
1/2 red bell pepper, seeded and chopped
1/3 c. grated parmesan cheese
1/2 c. grated sharp cheddar cheese
1/2 c. brown rice flour
2 T. olive oil
1/2 t. black pepper
1 t. salt
High-heat oil for pan-frying (I prefer grapeseed oil)
Whole Milk Yogurt (or sour cream)
In a large bowl, beat eggs. Beat in squash, corn, green onion, bell pepper, cheeses, flour, olive oil, salt and pepper. Heat 2 T. grapeseed oil in a large skillet or on a flat-top grill over medium-high heat. For small cakes, spoon 2 T. squash mixture per cake into hot oil and flatten to uniform thickness. For large cakes, use 4 T. of squash mixture per cake. Do not crowd skillet. Leave about 1" between cakes. Cook until edges turn golden brown, turn and cook other side until golden brown, about 3 min. total cooking time per cake. Transfer to paper towel lined plate. Place in warm oven and continue cooking remaining cakes. Serve with salsa and yogurt (sour cream) garnish.
Makes 12 cupcakes
I've tried to turn these into fairly "healthy" cupcakes. The whole wheat flour gives them a denser texture than traditional fluffy cupcakes, but the sweet glaze makes you forget the difference.
1/2 c. unsalted butter, softened at room temp.
2 eggs, room temp.
1/4 c. finely chopped fresh lemon balm
1 1/2 t. baking powder
1/2 t. salt
1 c. xylitol
1 1/2 t. all-natural lemon extract
1/2 t. vanilla extract
2/3 c. milk (soy, almond, cow's, etc.)
1 t. dried lemon peel
3 T. lemon juice
|Silicone baking cups|
1 recipe lemon glaze
1 c. powdered sugar
Lemon Juice--enough for spreading consistency
Line muffin cups with silicone or paper baking cups, or grease thoroughly and bake without cups. In medium bowl, combine pastry flour, lemon balm, baking powder, and salt; set aside. Preheat oven to 350 degrees F. In large mixing bowl, beat butter on medium-high for 30 sec. Add xylitol, lemon extract, vanilla. Beat on medium-high 2 min. until light and fluffy, scraping bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in lemon peel and lemon juice. Spoon batter into prepared cups. Bake 22-25 min., until wooden skewer inserted comes out clean. Cook in muffin cups on rack 5 min. Remove from pan; cool completely. Spoon Lemon Glaze over cupcakes in a criss-cross pattern.
I made a point of not writing a to-do list for today (though Ben received one while I was out this morning.) It felt great. Felt like a Sunday should--after brunch we took a leisurely walk along the lakefront with our guests, shared dessert (then they left), cleaned up, watched some football (even if I don't care about football), then chose to write a blog entry tonight. I also worked on editing and uploading photos of my sewing projects (for me this time, not Vera). If you get a chance, check them out scattered on my Photo Gallery page. These are from the past few years. I love using thrifted fabric and patterns (most of which I scored from since-closed antique store off I-57 in Kankakee, IL--used to be on the way to my folks' house "down south.") I've also had fun repurposing some discarded T-shirts. Upcycling is fun!