Corn Cakes

Don't you just love summer!

All the fresh fruits and vegetables.  I'm in heaven!

Today is CORN day.  It's all about corn.  I love corn, sweet, ripe, plump kernals of corn.  I would eat it every day of the summer if I could.  This year the corn is juicy and sweet, but not so plentiful because of the lack of rain for the farms.  So make sure to buy your corn now while the farmer's markets and stores still have some available.  We may run short on it before the end of the season.

Corn is such a versatile item.  You can make it many ways and create so many different dishes with it.  I love grilled corn, corn salad, corn in my salad...I've even tried sweet corn ice cream!  Sounds funny, but it is so delishhh!  

Today we are going to make Corn Cakes.  A great summer side dish.  Typically Southern, but they are popping up every where.  Great served at a brunch with a little honey.  Another great idea is to add a little cheese, or turn them in to small appetizers and add a little latin flavor with some chopped peppers.  How ever you serve them they are fresh and wonderfully tasty.  

Below is a basic recipe, but feel free to add in your favorites flavors.  Enjoy some fresh corn dishes this summer!

Here are some other great recipes with corn:
Mom's Cornbread
Heirloom Tomato and Grilled Corn Salad
Cowboy Salad

Fresh Corn Cakes

serves 4-5

1 c fresh corn kernels (about 2 ears)

1/4 c chopped chives

4 T canola oil

2 large eggs, separated

1/4 c flour

1/4 c yellow cornmeal

1/2 t salt

1/4 t freshly ground black pepper

In a food processor, pulse corn and chives until chopped but not totally smooth. Transfer to bowl and stir in 2 T oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper.   Add to corn mixture and mix well.

In another medium bowl, whisk egg whites until soft peaks form.  Fold into corn mixture.

In a large frying pan, heat 1 T of oil over medium-high heat.   Drop large spoonfuls of the corn mixture into pan (do not spread or flatten).   Cook until edges begin to set and the bottoms are brown, about 2 minutes.   Flip and cook until cakes are brown and cooked through.   Repeat with remaining batter, adding oil as necessary.  Serve hot with a dollop of sour cream or even yogurt mixed with a little chive.  

shared on :
The Weekend Potluck

Strawberry Freezer Jam

The last of the season's strawberries are among us.

I just went to the farmer's market and bought a HUGE amount of strawberries in order to make my love of them last.  How can it last?  By making freezer jam!

Have you made this yet?  This was my first attempt and I must say, it is easy to do.  Plus, it turned out great. The jam was chunky like I like it and not too sweet. (I cut down the sugar a bit, cause I like it a bit tart) Perfect on homemade biscuits, or on an English muffin, bagel, or toast.  

If you like jam this is perfect for you.  You can use this recipe with any fruit.  Just choose your favorite and cook away!  Next I think I'll make blackberry jam.  I spied a great source for blackberries at the farmer's market the other day.  Plus I love the tart flavor of blackberries.

What makes this easier than normal canning is the process.  You don't have to boil all the jars, and then fill and seal them in simmering water.  None of that.  Just cook the fruit, prepare the pectin, and mix them together.  Freezing your jam removes the need for the canning process.  So this is an easy take on canning.

I hope you enjoy some summer fruit by turning it into jam.  How great would it be to take a bit in January of some fresh strawberry goodness?  Pretty great, I'd say!

What's your favorite item to can?



Strawberry Freezer Jam

makes 5 (1 cup) containers

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
3 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

Stem strawberries and place in a bowl.  Using a potato masher crush strawberries thoroughly.  Measure 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

In a small saucepan mix water and pectin.  Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved.

Fill 5 1/2 pint mason jars or freezer safe containers (1 cup containers) to within 1/2 inch from the top. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. It may be stored in the refrigerator up to 3 weeks or you may freeze up to 1 year. Thaw in refrigerator before using.

Cherryade

Baby it's HOT outside!

I think we finally caught up to the rest of the country and joined the heat wave party!  We've been in triple digits for well over a week straight and there is no end in site.

Time for some refreshments!  

How would you like to cool off with a homemade drink made from one of the season's best fruits...cherries?   Sounds good, doesn't it.

Yesterday, we had a pool party and a grill night to keep cool in the scorching 107 degree heat.  The Cherryade was the most refreshing drink to have sitting around the pool.  It was fruity and sweet, with a splash of sparkling water.  I'm in love with this drink.

I first tried this drink a week ago during a cooking class at Williams-Sonoma where we were creating recipes with fruit.  This was a huge hit with me and I immediately put it on my "to make" list for the following weekend.  Do you have a "to make" list?  Mine is getting kinda big....I guess I need to either cook more often, or just stop eating...not sure which!

The recipe may seem a little involved, but it's really rather easy to make.   TIP #1:  Make a big batch and use what you need, by the glass.  The cherry concentrate will stay fresh in the frig for a few days.  TIP #2:  Blend the entire concentrate with ice cubes in the blender until they are crushed and you have a slushy consistency.  Then add the sparkling water just before serving.  

This is soooo refreshing, you will never want to buy store bought cherry juice again!  So buy some of this season's wonderful cherries as cherry season is almost over. Both Red and  Rainer cherries will work perfectly in this drink.  You might also want to invest in a cherry pitter.  They are handy little gadgets and make pitting cherries an easy and quick task.  Oxo make a  good one and you can purchase it here.  It's great as an olive pitter too!

Relax with your Cherryade, on the porch, trying to catch a breeze in this heat...and savor the summer...and the cherries!

Cherryade

source: Williams-Sonoma

Ingredients:

2 1/2 cups Bing or Rainier cherries, pitted

1/4 cup sugar

1 fresh thyme sprig

1/4 cup water

1/4 cup fresh lime juice

Ice as needed

Splash of club soda (soda water) (I used sparkling water)

Directions:

In a large saucepan over medium-high heat, combine the cherries, sugar, thyme and water. Cook, stirring occasionally, until the cherries have softened, about 30 minutes. Remove from the heat and let cool. Discard the thyme, then transfer the mixture to a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher. Stir in the lime juice and refrigerate for at least 30 minutes.

Fill individual Collins glasses with ice. Fill each glass one-third full with the cherry mixture and top with club soda. Serves 6 to 8.  

shared with:
The Weekend Potluck