Caraway Corn Bread With Apricot, Bacon And Jalapeno Jam
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Caraway Corn Bread With Apricot, Bacon And Jalapeno Jam
  Caraway    Corn    Bread    Bacon    Apricots  
Last updated 6/12/2012 1:12:16 AM. Recipe ID 40149. Report a problem with this recipe.
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      Title: Caraway corn bread with apricot, bacon and jalapeno jam
 Categories: None
      Yield: 1 Servings
 
MMMMM-------------------------CORN BREAD------------------------------
  1 1/2 c  Cornmeal
    3/4 c  All-purpose flour
      3 tb Sugar; divided use
  2 1/2 ts Baking powder
      1 ts Caraway seeds
      1 ts Salt
      3 tb Cold butter; cut into 6
           -pieces
      2 tb Room temperature butter or
           -bacon drippings
      1 c  Buttermilk
      2    Eggs; separated
      1 tb Butter or bacon grease for
           -greasing pan

MMMMM----------------------------JAM---------------------------------
      4    Thick bacon slices
    3/4 c  Dried apricots; cut into
           -very thin strips
    3/4 c  Water
    1/2 c  Apricot jam
      2 ts Minced fresh; seeded
           -jalapeno chili; see cook's
           -note

MMMMM--------------------------GARNISH-------------------------------
           Fresh chives; either short
           -sprigs or thinly sliced
 
  Notes: From Orange County Registar
  
  Advance preparation: Corn bread can be prepared 12 hours in advance.
  Place rounds in a single layer on a baking sheet. Cover with aluminum
  foil or plastic wrap. Store at room temperature. Reheat in a
  350-degree oven for about 8 minutes. Jam can be prepared 3 days in
  advance and stored, airtight, in the refrigerator. Serve at room
  temperature.
  
  Cook's note: Jalapenos vary in their degree of hotness. Make the jam
  and taste it. If necessary, increase the amount of chilies to suit
  your taste. I have used as much as 2 tablespoons of minced jalapenos.
  When working with fresh chilies, wash hands and work surface
  thoroughly upon completion. Do NOT touch your face or eyes.
  
  Preliminaries: Fifteen minutes before baking corn bread, preheat oven
  to
      400    degrees.
  
  1. Prepare the corn bread: In a food processor fitted with the metal
  blade, process cornmeal, flour, 2 tablespoons sugar, baking powder,
  caraway seeds and salt until blended, about 20 seconds. Add cold
  butter and pulse until mixture resembles course meal. Add 2
  tablespoons room temperature butter or bacon drippings and pulse
  until just blended. Transfer mixture to a large bowl.
  
  2. Place empty 9-by-13-inch baking pan in oven.
  
  3. In a small bowl, combine egg yolks and buttermilk. Pour into
  cornmeal mix ture and stir to blend. In a separate bowl, beat egg
  whites with 1 tablespoon sugar until stiff and glossy. Fold into
  cornmeal mixture in 2 additions.
  
  4. Remove baking pan from oven and brush with 1 tablespoon melted
  butter or bacon drippings. Pour batter into pan and bake in preheated
  oven for about 14 minutes or until a toothpick inserted in middle
  comes out clean.
  
  5. Transfer to a wire rack and cool slightly. Loosen edges with a
  sharp knife and invert on cutting board. Using a 1 1/2-inch round
  cookie cutter, cut corn bread into rounds.
  
  6. Prepare the jam: In a small skillet cook bacon over medium heat
  until crisp. Drain on paper towel, reserving 1 tablespoon drippings.
  
  7. Combine dried apricots and water in a medium saucepan. Bring to
  boil; boil until water evaporates, about 8 minutes. Add jam and 1
  tablespoon drippings. Cook, stirring frequently, unti jam dissolves.
  Add bacon and jalapenos. Cool to room temperature.
  
  Presentation: Top each corn bread round with a dollop of jam. Garnish
  with fresh chives and arrange on platter.
  
  Yield: 35-40 rounds
  
  Nutritional information (per round): 79 calories, 3 grams fat, 1.6
  grams saturated fat, 18 milligrams cholesterol, 136 milligrams
  sodium, 34 percent calories from fat
  




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Recipe ID 40149 (Apr 03, 2005)

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