In the Kitchen: Corn Cakes and a Blueberry Lemonade
6 cups water, divided
3 cups fresh blackberries 3/4 to 1 cup sugar
2/3 cup fresh lime juice 1 cup of gin Lime wedges and fresh blackberries, for serving
Blend the blackberries and 1 cup of water together until smooth. Strain through a fine mesh strainer into a pitcher. Add the remaining 5 cups of water, sugar and lime juice to the pitcher. Stir until sugar dissolves. Add gin Pour into ice-filled glasses and garnish each with a lime wedge and a few blackberries, if desired.
Corn Cakes with Goat Cheese
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/2 cups corn kernels (from 2 ears corn)
1/2 cup diced zucchini (about half of a small zucchini)
Coarse salt and freshly ground pepper
1 green onion, very thinly sliced
1 egg, lightly beaten
2 tablespoons cornmeal
Goat cheese, crumbled, for serving
Heat 1 teaspoon oil in a large nonstick skillet set over medium heat. Add the corn and zucchini and season with salt and pepper to taste. Cook until the vegetables are slightly softened, about 3 minutes. Transfer to a medium bowl and allow to cool for 5 minutes before mixing in the green onion, egg and cornmeal.
Heat remaining 1 tablespoon oil over medium heat. Using a 1/4 cup measure, scoop mixture into skillet. Cook for about 3 minutes, until the bottom is nicely browned. Flip and continue cooking an additional 2-3 minutes until cakes are completely cooked through. Transfer to a plate and sprinkle with goat cheese. Serve immediately.
Wednesday, April 23 2014, 10:23 AM CDT