Food Demo This Saturday: Fresh Corn Pancakes with Tomato Jam

Heirloom Tomatoes, photo by Shelley Bernstein

This Saturday CSA member Moriah Simmons will be doing a cooking demo of savory Fresh Corn Pancakes, and Tomato Jam, a sweet alternative to the usual red sauce. Stop by between 12 and 2pm for a quick pancake and jam lesson, and of course, to taste the final result. Recipes for Fresh Corn Pancakes and Tomato Jam are below, if you’d like to try them at home.

Fresh Corn Pancakes

(Adapted from Smitten Kitchen)

Makes about 10 4-inch pancakes

  • 2 Tbs butter, plus additional for brushing pan
  • 3/4 cup kernels cut from one large ear sweet fresh corn
  • 2 Tbs minced shallot (optional)
  • 1/2 tsp salt
  • 1 large egg
  • 1 1/4 cups buttermilk (or regular milk – if using regular milk, omit baking soda)
  • 3/4 cup flour
  • 1/4 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Melt the butter in a small skillet, add the corn and shallots and sauté about 4 minutes, just until the kernels get a little color. In a medium bowl, beat the egg lightly. While stirring, pour in the  buttermilk. Stir in the corn and shallots and any butter left in the pan. In a separate bowl, stir together the salt, flour, cornmeal, baking powder, and baking soda (if using). Stir the dry ingredients into the wet ingredients. Heat the skillet on medium, and drop batter 1/4 cup at a time on the pan. Cook on one side until bubbles appear in the middle and the edges look dry, then flip and cook until slightly puffed. Remove from pan, and serve with a dollop of Tomato Jam and a bit of fresh basil or chives.

Tomato Jam

(adapted from Mark Bittman, New York Times)

  • 1 ½ pounds fresh tomatoes, cored and chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh minced ginger
  • 2-inch cinnamon stick
  • 1 teaspoon salt
  • 1 jalapeño stemmed, seeded and minced

Combine all ingredients in a heavy medium saucepan. Make sure your pan has at least 3 inches of space above the ingredients, since this jam will foam up a bit in the beginning. Bring to a boil over medium heat, stirring often. Boil about 5 minutes, then reduce heat  to low and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour. Taste and adjust seasoning, then cool and refrigerate until ready to use. Use within one week.

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