Corn Pancakes With Creme Fraiche And Gold And Black Caviar Recipes

CORN CAKES WITH FLORIDA CAVIAR AND CHIVE CREMA

Steps:

• For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days.
• For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture.
• Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

CORNCAKES WITH CAVIAR

Steps:

• Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
• Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
• Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
• Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
• Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.

FRESH CORN PANCAKES

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

EMERIL'S CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

CORN CAKES AND CAVIAR

Steps:

• 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
• 2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
• 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.

CORNCAKES WITH CAVIAR

Steps:

• Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
• Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
• Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
• Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
• Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.

CORN CAKES WITH CHRISTMAS CAVIAR

Steps:

• Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside.
• In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter.
• Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

CORN PANCAKES WITH CREME FRAICHE AND GOLD AND BLACK CAVIAR

Steps:

• Place the corn in a food processor and pulse a few times. Add the eggs, flour and salt and pepper, and process until smooth.
• Brush a large nonstick skillet with the olive oil, and heat until hot over medium heat. Working in batches, drop the batter in by tablespoons, and cook until golden brown, about 20 seconds a side. Top each pancake with 1/4 teaspoon of creme fraiche; then, add 1/4 teaspoon of golden caviar and 1/4 teaspoon sevruga. Sprinkle with chives, and serve immediately.