Corn Cakes With Creme Fraiche And Russia Caviar
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Corn Cakes With Creme Fraiche And Russia Caviar
  Corn    Cakes    Russia  
Last updated 6/12/2012 12:59:09 AM. Recipe ID 22057. Report a problem with this recipe.
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      Title: Corn cakes with creme fraiche and russia caviar
 Categories: 
      Yield: 4 Servings
 
  1 1/2 c  Corn kernels, preferably
           Fresh
    1/2 c  Milk
    1/3 c  Cornmeal
    1/3 c  Flour
      2    Eggs
      4 tb Melted unsalted (sweet)
           Butter
      2    Egg yolks
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Chopped fresh chives
        pn Cayenne pepper
    1/2 c  Clarified unsalted (sweet)
           Butter
           Creme fraiche (recipe
           Follows)
           Beluga Caviar
 
  Roughly chop the corn kernels, or pulse in a food processor until a
  chunky but creamy consistency is reached.
  
  Place the corn kernels in a large bowl and whisk in the milk,
  cornmeal, and flour, making sure there are no lumps.
  
  In a separate bowl, whisk together the melted butter, whole eggs, and
  egg yolks. Stir into the corn mixture and season with salt, pepper,
  and half of the chives.
  
  Heat a large saute pan over medium-high heat and add all of the
  clarified butter. Pour in batter to make pancakes the size of silver
  dollars. Cook for 2 minutes or until golden brown on one side, then
  flip. Cook for 2 more minutes. Remove from pan using a slotted
  spatula; place four cooked corn cakes on each serving plate. Repeat
  process until all the batter is used. Garnish each serving with a
  large dollop of creme fraiche and caviar.
  
  Yield: about 12 servings
  




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Recipe ID 22057 (Apr 03, 2005)

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