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Chilled Corn Bisque 12 ears fresh corn 2 cloves 1 onion, trimmed and peeled 2 quarts whole milk 1 stalk celery 1 carrot, peeled 2 bay leaves Salt and freshly ground black pepper, to taste 1 1/2 cups crème fraîche Corn Cakes (see recipe below), for serving Fresh chives, chopped, for serving Caviar (optional), for serving Using a box grater over a bowl, grate corn off the cob, being careful to catch juices. Set aside. Stick cloves into onion. Place corn cobs, onion with cloves, milk, celery, carrot, and bay leaves in a pot over medium heat. Bring to a simmer and cook for 15 to 20 minutes. Strain liquid into another pot, discarding solids. Add grated corn and juices to the pot. Simmer about 10 minutes or until corn is completely cooked. Season with salt and pepper to taste. Puree in a blender until smooth, strain if desired, and chill. Stir in crème fraîche, taste, and adjust seasonings as necessary. Serve cold accompanied by Corn Cakes, caviar, and chives. Corn Cakes 1 cup medium stone ground yellow cornmeal 1 cup all-purpose flour 1 teaspoon baking powder Salt and fresh ground black pepper, to taste Pinch of sugar 1 1/2 cups buttermilk 3 eggs 1 tablespoon grated onion 1/2 cup fresh corn, grated corn from the cob 3 tablespoons unsalted butter, melted Extra butter for frying Sift dry ingredients together into a large mixing bowl. In a separate bowl, combine buttermilk, eggs, onion, corn, and melted butter. Stir wet ingredients into dry ingredients. Melt additional butter in a non-stick skillet over medium heat. Spoon or ladle batter into the pan, creating silver-dollar-sized corn pancakes. Fry until golden on both sides. Transfer to a plate and hold until ready to serve floating in a bowl of chilled corn soup, topped with chives and caviar. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
