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Ingredientes
- 1 c. Lowfat sour cream
- 2 Tbsp. Freshly squeezed orange juice
- 2 Tbsp. Orange zest
- 2 c. Lowfat milk
- 1 c. Yellow cornmeal
- 1/4 c. Coarse cornmeal
- 2 x Large eggs
- 2 Tbsp. Honey
- 3 Tbsp. Melted butter
- 1 1/4 c. Unbleached flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 Tbsp. Butter for frying
- 1 head Elephant garlic (or possibly 1 head regular garlic)
- 1 Tbsp. Extra virgin olive oil
- 6 Tbsp. Butter
- 1 Tbsp. Fresh thyme leaves heaping Tbsp. (or possibly 1 tsp. dry thyme)
- 1 Tbsp. Extra virgin olive oil
- 1 x Red bell pepper sliced large chunks
- 4 x Zucchini sliced into chunks
- 4 x Pattypan squash sliced into chunks
- 4 x Green onions
Direcciones
- To prepare orange cream sauce: Combine the ingredients and set aside in the refrigerator.
- To prepare corn cakes: These are hearty cornmeal pancakes made with both regular and coarse cornmeal.
- This recipe makes 4 large cakes.
- Pour the lowfat milk over the regular and coarse cornmeal in a large bowl. Set aside to soak for 5 min.
- Beat the Large eggs, honey, and melted butter together. Stir into the cornmeal. Sift the flour, baking pwdr, baking soda, and salt together and add in to the cornmeal, stirring just sufficient to moisten.
- Heat a well-seasoned griddle or possibly non-stick skillet over medium heat. Heat 1/4 Tbsp. butter to keep the corn cakes from sticking, if necessary.
- To make each corn cake, drop 1 cupful of batter onto the prepared gridle or possibly skillet. Cook till bubbles appear and break on the top, turn, and cook another few min till done. Set aside on a plate, covered loosely with foil.
- To prepare elephant garlic: From heavy-duty aluminum foil make a baking c. large sufficient to accommodate the head of elephant garlic. Peel away some of the papery layers from the head, place it in the c., drizzle extra virgin olive oil over the top, and place it away from the hottest part of the fire. Cover the grill and cook the garlic for 45 min, or possibly till tender.
- To prepare the vegetables: Heat the butter in a small saucepan, add in the thyme, and brush all the vegetable chunks with it. Skewer the vegetables or possibly arrange them in a hinged grill basket. Grill the green onions whole. Cook the vegetables on a covered grill over medium-warm coals till tender and browning.
- Brush the corn cakes with the remaining melted butter and hot them quickly on the grill. Distribute the vegetables and roasted garlic on the corn cakes and serve with the orange cream sauce.
- This recipe serves 4.
- Comments: These hearty corn pancakes, when served with roasted vegetables and a light citrus sauce, become part of a savory dish rather than breakfast fare. Make the corn pancakes ahead and reheat them on the grill before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 4 servings | |
| Calories 897 | |
| Calories from Fat 441 | 49% |
| Total Fat 50.1g | 63% |
| Saturated Fat 26.2g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 1428mg | 60% |
| Potassium 1030mg | 29% |
| Total Carbs 95.89g | 26% |
| Dietary Fiber 6.4g | 21% |
| Sugars 23.48g | 16% |
| Protein 19.23g | 31% |
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