Feb 282013

So a few people asked me for the Corn bread recipe that I mentioned in the Heavan and Hell Cake post. It was silly of me to talk about how I was obsessed with the corn muffins, that I tracked down the out of print book for the recipe and then did not share the recipe! My apologies. Now I haven’t found blue cornmeal here so I can’t make them- but hope you have it where ever you are, enjoy!

Blue Corn Bread/ Blue Corn Skillet Stars Recipe

1/4 pound of unsalted butter

8 Tablespoons Shortening

4 Serranos, seeded and minced

3 garlic cloves, minced

1 Cup of All- Purpose Flour

1 1/4 Cups of Blue Cornmeal

2 Tablespoons of sugar

1 teaspoon of baking powder

1 1/2 teaspoon of salt

3 large eggs

1 1/4 Cups of Milk, room temperature

3 tablespoons of chopped fresh cilantro

Olive Oil for brushing

Makes 50 stars

Preheat Oven 400 F

Place a well seasoned cast-iron star mold in the oven to warm for at least 5 minutes. (A cast -iron skillet or muffin pan will work as well)

Gently melt the butter and shortening in a small saucepan over low heat.  Add the serranos and garlic, and sauté for 10 minutes.  Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  Beat the eggs lightly in a medium bowl.  Add the serrano mixture and stir in the milk.  Pour the liquid ingredients into the dry ingredients beat just until smooth.  Add the Cilantro.

Remove the cast-iron cornbread mold from the oven and brush generously with the oil.  Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20-25 minutes or until the cornbread is lightly browned but still blue and springy to the touch!

I hope you enjoy them as much as I did!

Feb 052013

Every time I make this as an appetizer, I am blown away by response. It is so simple to make and there is never any left, while the appetizers that took ages are still there when ready to sit down. I think the important thing when making this is you have to taste and be the judge but here are the basic guidelines to making it!

Edamame Hummus

Edamame Hummus

1 lb of Edamame (Cook in boiling water for 3-5 minutes and stained)

Juice of 2 Lemons

4 Cloves of Chopped Garlic- I usually use more

2 Tablespoons of Olive Oil

1/4 Cup of Tahini

In a blender add all of the ingredients and pulse until smooth. At this point taste and see if you want to add a little more garlic, lemon juice or Tahini. I serve this usually with cut carrots and cucumbers.