Emerils Corn Cakes With Caviar And Traditional Garnishes Recipes

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CORN CAKES WITH CHRISTMAS CAVIAR



Corn Cakes with Christmas Caviar image

Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield makes 32 cakes

Number Of Ingredients 15

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium ear or frozen sweet corn kernels, thawed
2 tablespoons minced shallots
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
2 teaspoons vegetable oil
1 teaspoon Creole Seasoning
Christmas Caviar Sauce

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.

CORN CAKES WITH FLORIDA CAVIAR AND CHIVE CREMA



Corn Cakes with Florida Caviar and Chive Crema image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 26

3/4 cup sour cream
2 tablespoons chives, finely chopped
2 tablespoons dry white wine
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
1/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Creole seasoning
1/4 cup capers, drained
2 hard-boiled yolks, finely chopped
2 hard-boiled egg whites, finely chopped
1/4 cup chopped red onions
2 tablespoons finely chopped fresh parsley leaves
One 7-ounce tin caviar

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



Corncakes With Caviar image

Provided by Craig Claiborne

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 14

8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
1/3 cup milk
1/3 cup flour
1/4 cup melted butter
1/3 cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup melted butter, preferably clarified
1 cup creme fraiche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

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.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 32 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 668 milligrams, Sugar 12 grams, TransFat 1 gram

CORN CAKES AND CAVIAR



Corn Cakes and Caviar image

Categories     Fish     Vegetable     Appetizer     Bake     Winter     Parade     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups cooked corn kernels
2/3 cup heavy cream
1/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
3 large eggs, lightly beaten
1/3 cup unsalted butter, melted
2 teaspoons vegetable oil
Crème fraîche or sour cream, for serving
Caviar, for serving

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.

MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR



Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 32 hors d'oeuvres servings

Number Of Ingredients 64

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Essence, recipe follows
2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Essence, recipe follows
8 ounces cured salmon
6 large hard-boiled eggs
1 tablespoon capers, finely minced
1 teaspoon caper juice/brine
1/4 to 1/2 cup mayonnaise
Salt
Freshly ground white pepper
1 (7-ounce) tin Beluga caviar
2 tablespoons chopped chives
8 ounces cured salmon
6 large hard-boiled eggs
1 tablespoon capers, finely minced
1 teaspoon caper juice/brine
1/4 to 1/2 cup mayonnaise
Salt
Freshly ground white pepper
1 (7-ounce) tin Beluga caviar
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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 the batter are used up.
  • For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
  • To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
  • 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 the batter are used up.
  • For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
  • To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CORNCAKES WITH CAVIAR



Corncakes With Caviar image

These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.

Provided by Amanda Hesser

Categories     appetizer

Time 1h

Yield 6 servings (as a first course)

Number Of Ingredients 14

3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
1/3 cup whole milk
1/3 cup flour
1/4 cup melted unsalted butter
1/3 cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt
Freshly ground black pepper
1/4 cup melted unsalted butter, preferably clarified
1 cup crème fraîche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING



Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting image

Make and share this Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting recipe from Food.com.

Provided by Scandigirl

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

1 cup butter, room temperature, plus
2 teaspoons butter, room temperature
1/2 cup vegetable oil
1 cup sugar
1 cup light brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
4 eggs
3 cups shredded carrots
1 cup ground toasted walnuts
1 teaspoon pure vanilla extract
8 ounces chopped toasted walnuts
2 cups coconut flakes
4 cups powdered sugar
1 cup simple syrup

Steps:

  • Preheat oven to 350 degrees.
  • Grease 3 round (9 inch) cake pans with 2 teaspoons.
  • of the butter.
  • In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
  • Cream the mixture until smooth.
  • Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
  • Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
  • Add the carrots, ground walnuts and vanilla.
  • Mix well.
  • Pour the batter into the prepared pans and spread evenly.
  • Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
  • Remove from the oven and cool.
  • In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
  • Mix well.
  • Add the walnut pieces and coconut.
  • Mix well.
  • Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
  • To assemble, slice each cake in half.
  • Place on half in the center of a serving plate.
  • Brush the top of the cake with the syrup.
  • Spread 1/2 cup of the frosting over the first layer.
  • Repeat the above process until all of the layers are used.
  • Ice the entire cake with the remaining frosting.
  • Refrigerate the cake for 30 mninutes.

Nutrition Facts : Calories 869.8, Fat 49.7, SaturatedFat 17.1, Cholesterol 112.8, Sodium 374.2, Carbohydrate 103.1, Fiber 3.8, Sugar 81, Protein 9.4

EMERIL'S CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES



Emeril's Corn Cakes with Caviar and Traditional Garnishes image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 32 cakes (3 to 4 per serving)

Number Of Ingredients 22

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
1/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Emeril's Essence Creole Seasoning
Emeril's Caviar Sauce
1/4 cup capers, drained
2 hard-boiled yolks, finely chopped
2 hard-boiled egg whites, finely chopped
1/4 cup chopped red onions
2 tablespoons finely chopped fresh parsley leaves
One 7-ounce tin caviar

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.

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