Jalapeno Blue Corn Cakes with Sterling Caviar

Posted by in Recipes on Sep 18, 2012 . .
  • ½ cup blue cornmeal
  • ¼ cup all purpose flour
  • 1 tsp. sugar
  • ½ tsp. baking powder
  • ½ tsp. black pepper
  • Pinch cayenne pepper
  • 1 large egg, separated
  • ½ cup milk
  • 3 Tbsp. unsalted butter, melted
  • 5 Tbsp. Olive Cart Jalapeno Olive Oil extra virgin olive oil, divided
  • 2-3 Tbsp. Crème Fraîche, recipe follows
  • 1-2 Tbsp. Sterling Caviar

Sift the dry ingredients into a large bowl.

Combine the egg yolk, milk, melted butter, and 1 tablespoon Olive Cart Jalapeno extra virgin olive oil in a medium bowl. Create a well in the dry ingredients, and add the liquid, stirring just until mixed. Set batter aside to rest for 30 minutes.

Beat the egg white in a small bowl until soft peaks form, gently fold into the batter. Preheat griddle and rub well with a portion of the olive oil. Pour a tablespoon of batter into the hot pan, forming a 2-inch pancake. Cook on one side until bubbles begin to appear and the edges turn a golden brown. Flip and cook for about 20 seconds to finish. Remove from pan and immediately top with a teaspoon of Crème Fraîche, then about a ½ teaspoon of Sterling caviar. Repeat. Serve warm.

Crème Fraîche

  • 1 cup heavy cream
  • 1 Tbsp. buttermilk
  • Pinch kosher salt

Stir the cream, buttermilk, and salt together in a small bowl. Cover the bowl loosely with plastic wrap, but do not seal. Set the bowl in a warm place, about 75° to 85°. In 18 to 24 hours the cream will thicken. Place back in warm place for another 4 to 6 hours if the cream is not to desired viscosity.

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