Corn Cakes With Roasted Vegetables

Recipe Ingredients

		Orange Cream Sauce
1 cup	237ml	Sour cream
2 tablespoons	30ml	Freshly squeezed orange juice
2 tablespoons	30ml	Orange zest
		Corn Cakes
2 cups	474ml	Milk
1 cup	62g / 2.2oz	Yellow cornmeal
1/4 cup	15g / 0.5oz	Coarse cornmeal
2		Eggs
2 tablespoons	30ml	Honey
3 tablespoons	45ml	Melted butter
1 1/4 cups	78g / 2.8oz	Unbleached flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/4 tablespoon	3.8ml	Butter - for frying
		Elephant Garlic
1		Elephant garlic
		(or 1 head regular garlic)
1 tablespoon	15ml	Olive oil
		Vegetables
6 tablespoons	90ml	Butter
1 tablespoon	15ml	Fresh thyme leaves - heaping tablespoon
		(or 1 teaspoon dried thyme)
1 tablespoon	15ml	Olive oil
1		Red bell pepper - sliced large chunks
4		Zucchini - sliced into chunks
4		Pattypan squash - sliced into chunks
4		Green onions

Recipe Instructions

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 milk over the regular and coarse cornmeal in a large bowl. Set aside to soak for 5 minutes.

Beat the eggs, honey, and melted butter together. Stir into the cornmeal. Sift the flour, baking powder, baking soda, and salt together and add to the cornmeal, stirring just enough to moisten.

Heat a well-seasoned griddle or non-stick skillet over medium heat. Melt 1/4 tablespoon 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 skillet. Cook until bubbles appear and break on the top, turn, and cook another few minutes until done. Set aside on a plate, covered loosely with foil.

To prepare elephant garlic: From heavy-duty aluminum foil make a baking cup large enough to accommodate the head of elephant garlic. Peel away some of the papery layers from the head, place it in the cup, drizzle 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 minutes, or until tender.

To prepare the vegetables: Melt the butter in a small saucepan, add the thyme, and brush all the vegetable chunks with it. Skewer the vegetables or arrange them in a hinged grill basket. Grill the green onions whole. Cook the vegetables on a covered grill over medium-hot coals until tender and browning.

Brush the corn cakes with the remaining melted butter and warm 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.

Source:
VEGETABLES ON THE GRILL by Kelly McCune (c) 1992 - Harper Collins, New York - 95 pages - $17.00 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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