Cornmeal Cream Cheese Pancakes With Dried Cranberries And Apricots In Maple Syrup Food

CORNMEAL PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
• In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

CORNMEAL-CRANBERRY PANCAKES

Steps:

• Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
• Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
• In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
• Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

CORNMEAL PANCAKES

Steps:

• Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

CORNMEAL PANCAKES WITH GLAZED ORANGES AND CRANBERRIES

Steps:

• 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
• 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
• 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
• 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
• 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.

CORNMEAL PANCAKES WITH BLUEBERRY SYRUP

Steps:

• For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
• For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
• Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
• Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER

Steps:

• Blueberry butter:
• Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
• Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
• Pancakes:
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
• Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
• Serve the pancakes hot with the blueberry butter and maple syrup.
• Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.