What? Did you think we ate our smoked meat by itself? I had to make my own contribution to our weekend eats. August Seasonal Potluck is winding down (I’m pleased to announce we just broke 100 recipes! What a fabulous collection!) but I still have some corn and peaches ideas I need to get out.
I’m saving the peach recipes for my sister in law’s visit this week. She’s from the south so i’m hoping a (spoiler alert!) peach pie will make her feel at home.The Hubs already has his weekend meats planned and its only Tuesday. I always struggle with what to cook when guests come to town. The Hubs will really eat anything I put in front of him, which makes my life easy, but I have learned this is not the case with most people. Even “regular” food like tacos and burgers I make with turkey, which is not okay with some people, such as my brother from Texas. Needless to say, I get a bit of anxiety. At least Jen’s coming alone, and not with the kids (waaaaaay harder to please) so I think it won’t be too stressful. I’m thinking tacos one night (turkey of course), chicken one night, smoked meat one night, and then eat out twice. I’m not sure she’s ready for quinoa cakes or a barley salad. Any “crowd pleaser” meal suggestions would be greatly appreciated!
Sweet Corn Cake With Blueberry Lavender Compote recipe from Fine Cooking
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. table salt
2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
1 cup cooked fresh corn kernels (from about 1 large ear)
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature and lightly beaten
1 cup granulated sugar
2 tsp. dried lavender
1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
1 cup fresh blueberries
Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)
On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.
Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.