BBB ~ Dessert or Breakfast ~ Gâteau À La Crème ~ It’s Bread

First, Kitchen of the Month: Lien from Notitie van Lien (Lien’s Notes).

You want perfection, she’s got it.

You want to learn from mistakes, I’ve got that or at least some of them, I’m sure I could mess this up and will when I bake it the next time but I will be baking this again.  The above was my freeform attempt at this gateau, not what I’d call success.

Before she baked this bread, Lien was curious about all those eggs and butter in the recipe, saying “I tend to have a lot of problems with doughs like that, which have a hard time rising. So lots of eggs, really lots of eggs, lots of butter, crème fraîche….I think the amount of servings should be 6 to 8 instead 4-6.”   Trust me friends, Lien did not have trouble with this one, her gateau is a work of art!  You can have it as a dessert, which we did once but it goes great with coffee as breakfast which I did twice.  Yes I know life is so hard when you have to eat brioche.

Gâteau À La Crème

Recipe By: Lien: adapted from Raymond Blanc “From Raymond Blanc’s Kitchen Secrets”

Serving Size: 4 (6-8)
Yield: 1 gateau and 1 loaf or in my case however you like to swing it

For the BRIOCHE DOUGH (enough dough for 4 small, 3 larger gateau or use the left over dough to make a loaf or brioche rolls)

500 grams  untreated strong plain flour, (1lb 1½oz)preferably organic 

{I admit I used 200 grams white whole wheat (with 300 grams bread flour to total the 500 grams) and 20 grams of ground flax and will do both again}
7 grams sea salt
3 tablespoons caster sugar
1 tablespoon active dry yeast
7 free-range eggs, preferable organic
300 grams (10½oz) unsalted butter, cut into small cubes

For the crème FILLING  (makes 1/2 liter, enough for 2 small gateaux / double the recipe if you want to use all the dough for gateaux)
6 free-range egg yolks, preferably organic
50 grams caster sugar
75 grams lemon juice, juice and zest (1 1/2 lemons made the juice)
250 ml (8¾fl oz) crème fraîche
GLAZE – Admit: I totally skipped this
2 free-range egg yolks, preferably organic (1 eggyolk or 1/2 whisked egg is more than plenty)
1 TBsp caster sugar (optional)
20 g (¾ oz) butter, cut into cubes (optional)
1 TBsp nibbed sugar, to decorate

Directions:1.  For the brioche dough, place the flour, salt (actually I held the salt out until I mixed in the eggs), sugar and yeast (keeping the yeast away from the salt as it will attack it and damage its ability to ferment), in an electric mixer bowl. Add the eggs and mix with a dough hook attachment for 5 minutes on low power until the eggs are completely incorporated (alternatively, place the ingredients in a large mixing bowl and stir together for 5 minutes).  I did use the old KitchenAid in this case and it has lived to tell the tale.2.  Increase the speed of the machine or your stirring and mix for another 5 minutes until the dough comes away from the edge of the bowl. Then add the cubes of butter and continue to mix for 2-3 minutes until completely incorporated.3.  Remove the bowl from the machine, if using, then cover and set aside at room temperature for 1 hour to prove, then chill the dough for a further hour (it will be easier to work with).  I believe next time I’ll divide the dough at this point and refrigerate half immediately for a day; making this two days for baking.4.  Preheat the oven to 200ºC/400ºF/Gas 6. (make that 180ºC or the rim gets too dark) – I baked mine at 400° F and only my escapee got to dark.5.  Lightly flour a work surface and your hands. Take 300 g of the brioche dough and bring it together with the palms of your hands to form a ball, then place it on a baking tray and flatten it slightly. Starting from the middle of the dough, gently press the dough flat and spread it out to form a circle to approx 20 cm (8 in) in diameter, but leave a 2 cm (1 in) gap from the edge as this will create the rim of the tart. Be careful not to stretch the dough and try to keep the base even in thickness.

6. Cover with a clean tea towel and place the dough in the warm area for 25 minutes or until puffed up.

7. For the crème filling, mix the egg yolks, sugar, lemon zest and juice together in a large mixing bowl and gradually mix in the crème fraîche. Set aside.

8. For the glaze, brush the rim of the gateau with the egg yolk and prick the base of the dough evenly with a fork to help the even cooking and rising of the dough,sprinkle with the nibbed sugar . Pour part of the crème mixture in the middle of the dough, sprinkle with the caster sugar and dot with the butter, the rest of the filling should be poured in when the baking sheet is already in the oven, so it won’t spill and

9. bake in the preheated oven for 25 minutes, or until the brioche has risen and the filling is set. Remove from the oven and set aside to cool, then serve.

Because I’m the savory girl that I am, yes I had to bake this with a savory filling.  Because my affair with spinach knows no bounds, the savory filling uses spinach.  Because when I went to the market for the crème fraîche, there was quark sitting right next to it – I went into such a frenzied happy dance in the store they almost had be removed – the spinach filling has quark in it!  I’ve never found quark in an American market until now.

These I did in tart pans.  Like the way the dough fell into the filling here and will try for more of that next time.

Will try for less dough on the bottom and more up the sides next time.

SPINACH FILLING
8 ounces quark
1 large egg
3 cloves garlic, crushed
salt & pepper
spinach, chopped

next time bacon! with the spinach! oo la la YES!
touch herb: rosemary, thyme, what’s your favorite

Lien’s original recipe is delicious lemony and rich and perfect for easter breakfast or coffee with all that butter and eggs. Don’t forget to check out the other Bread Baking Babes (links in the side bar).  And we really really enjoyed the lemon!  But for me, I would pick the spinach filling and good grief quark is just heavenly!  I went right back to the store and got three more containers!  Gorgeous!

But regardless of what you fill it with, brioche is still bread elevated to an all time high.  It reheats so wonderfully crisp!

You just want MORE!

If you wanna give this one a bake too, you’re all very welcome to bake along as our Bread Baking Buddy. Bake, tell us what your thoughts are about it, blog and send it all to me (notitievanlien(at)gmail(dot)com), so I can return the favour by sending a Buddy Badge back ánd include you all in a round up of the Buddies. Deadline 29th of this month as usual. Have a great time baking and Happy Easter!

Why can’t I figure out how to get my e-mail on here …  comments my kitchen at mac dot com … you know no spaces in there.

Our 5th Anniversary Buddies know how to do PIE!

I looked up quotes on pie and like the following two, even if they did get it wrong.

Eugene Field said

“But I, when I undress me

Each night upon my knees

Will ask the Lord to bless me,

With apple pie and cheese.”

he should have asked for Spinach Pie!

And that wonderful Garfield’s author, Jim Davis, missed it to, when he said:

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

No, Jim I’m sure the Spinach Pies would have fit the diet better.

My good friend Karen in her post about these Spinach Pies said

“Our differences make us a whole”.  And I say “Our Bread Baking Buddies make our kitchen complete.  We are BreadHeads”.

I do love to see how we all start with the same recipe and make it our own.  I thank each and everyone of you who has baked with us once or multiple times.  It is always a joy to hook you on the yeasties.

Our Buddies Make Our Kitchen Table Complete.  I revise many a recipe with new options after reading our Buddies.  I thank you all!

Sandie at Crumbs of Love

Connie at Discovery of Bread

Carola at Sweet and That’s It

Natalia Gatti Filie Farina

Karen Karen’s Kitchen Stories

Our Babe Gorel posted on fact book.  I hope you saw her pies.

I’m trying to figure out what happened to my e-mail address disappearing and hope to correct that soon.

Happy Baking to us BreadHeads.

BBB – Holiday Apple Kuchen

Merry Christmas, Happy Holidays, Happy New Year

When Gretchen, our most gracious Kitchen of the Month, put up the bread for December, I thought everything in the universe has lined up perfectly. Not only did I have six pounds of Granny Smith baking apples on my counter, I had also just mixed up a fresh batch of Speculaas Dutch Spice Mix and I was still deeply interested in all things apple even though I had just baked three different recipes for Deep Dish Apple Pie.

What you ask is Speculass/Speculoss? If you know or read much about the Netherlands or Dutch, you realize how deeply seeped in spices their history and hence their cooking/baking has become.

There are several interpretations for the origins of the name Speculoos. It may derive from Latin speculum, which means mirror, and refer to the fact that the images are cut as a mirrored bas-relief into a wooden stamp which is then used to decorate the Speculoos. Another explanation of the name refers to the Latin word speculator which, among other meanings, could also refer to a bishop or St Nicholas’ epithet “he who sees everything”. Specerij the Dutch word for spice is another possible origin.

In the United States, New Zealand and Australia, speculoos are often sold as Dutch Windmill cookies or Biscoff cookies. from Wikipedia.

This is the recipe I used for my Speculoos:

Speculaaskruiden (Dutch Spice Mix) adapted from About.com Dutch Food

Mix together:
4 tsp [20 ml] ground cinnamon
1 tsp [5 ml] ground cloves
1 tsp [5 ml] ground mace
½ tsp [2.5 ml] ground ginger
¼ tsp [1.25 ml] white pepper
¼ tsp [1.25 ml] ground cardamom
¼ tsp [1.25 ml] ground coriander seeds
¼ tsp [1.25 ml] ground anise seeds
¼ tsp [1.25 ml] grated nutmeg

Gretchen raised the question of what is a Kuchen and her call on this recipe was it was closest to a Pie Kuchen having a thick cake like crust with apple pie filling and a sweet white icing. I found that to be an excellent description of how this bakes. I would also say that if you love pie but the crust is a difficulty for you, this “bread” could be the best pie recipe you’ve ever come across. I could say that I have a hard time calling this bread because of that but then I do subscribe to the idea that “bread” is about yeast and this uses yeast. Is it cake? or bread or pie? I say it is all of those and goes beautifully with a rich cup of coffee for breakfast, tea in the afternoon and dessert for dinner. Call it cake, bread, pie or all of those, whatever you call it, it’s just lovely and lovely enough for any holiday event.

What follows is Gretchen’s recipe with my modifications.

Holiday Apple Kuchen

Recipe found by Gretchen in Better Homes & Gardens Holiday Baking 2009 Magazine
Servings: 12

Dough

Bread Dough:

2 1/4 cups flour, divided + 4 tablespoons ground flax seeds
1 package active dry yeast
150 ml butter milk
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon salt
2 eggs

Apple Filling:
9 cups apple slices (about 4 medium baking apples)
1/3 cup brown sugar
1 tablespoon quick cooking tapioca
3 tablespoons lemon juice
2 teaspoon speculoss

Crumb Topping (Make this first)
1/2 cup flour + 1/4 c oat bran
1/2 cup brown sugar
3 tablespoons butter

Cream Cheese Topper
1 (8oz) package cream cheese, softened
2/3 whipping cream
2/3 cup powdered sugar

Directions:

1. 1. Grease a 13x9x2 baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.

2. In a small saucepan, heat and stir milk, granulated sugar, butter and salt just until mixture is warm (120F-130F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can without the mixer. Stir in any remaining flour to make a stiff batter.

Ready for Apples

3. Spread batter into the prepared baking pan. In another large bowl, combine apples, brown sugar, tapioca, lemon juice and apple pie spice. Place apple mixture on top of the batter. Sprinkle with Crumb Topping. Cover and let rise in a warm place for 1 hour.

4. Bake in a preheated 375F oven for 30 minutes or until top is browned and apples are tender. Cool on a wire rack for 30 minutes. Cut into 12 pieces and serve warm or at room temperature with a dollop of Cream Cheese Topper on each piece.

Apples

5. Crumb Topping: 1/2 cup flour 1/2 cup brown sugar 3 tablespoons butter

6. 1. In a medium bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs – I just used my fingers. Set aside. (I may have added extra brown sugar, I may have used 4 tablespoons butter … now why would I do that … hehehe)

Shower cap covering dough & apples

Shower cap

I always used to wonder who ever uses a shower cap, I always wash my hair in the shower. Then one day I had the idea that a shower cap is a plastic film just right for covering rising dough in a bowl, a loaf pan or a baking dish.

Shower cap covering dough & apples

Now that my dear reader is what I call brilliant.

7. Cream Cheese Topper: 1 (8oz) package cream cheese, softened 2/3 whipping cream 2/3 cup powdered sugar, oh and I think there was a splash of Calvados (Apple brandy. Why? You can ask why? Because it was sitting on the counter. Why? You sound like a four year old. Because I put it there! Because it needed to be used. Now no more questions please.)

8. 1. In a small bowl, beat cream cheese with an electric mixer until smooth. Beat in whipping cream and powdered sugar. Really I just whipped it because I set it all out when I started and it was nice and soft.

Oo la la! I added almond slivers!!

I think you will find the perfect time and place to share this with friends, family or just all by yourself in a quiet moment. Enjoy.

Can’t believe I forgot to put a few cranberries in with the apples, next time. At least I did think to pretty it up with some pomegranate seeds … just forgot to snap a photo of that. Very nice.

You’d like to be a Buddy with us this month! Oh, we’d be so delighted (and you will be when this comes out of the oven). Here’s how:

1.Bake the Apple Kuchen, snap a pic & share your thoughts about how you liked it (or not liked it).

2.Send an email to Kitchen of the Month. Please note in the subject line that this is for the BBB Buddy Bread.

Gretchen, Kitchen of the Month

Don’t forget to visit my fellow Bread Baking Babes to see how they baked and also… visit our Katie! She is the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

This Bread and all it’s iterations goes to Susan for YeastSpotting!

Next bread for the BBB’s will post on the 16th of next month.

BBB Oats, Oatmeal, Oh…Sara’s Easy Little Oatmeal Bread

There are times when you know exactly where things started to go off course, where things went wrong.  Then there are other times when you’re really following the recipe, everything clicked along just perfectly and you have to look back and question every step and still can’t find where it went off.  Easy is just not to be trusted.  Fast is one thing … Easy is something else.  Some of us can make easy really hard.

This month’s Kitchen of the Month is hosted by Sara of I Like to Cook and she has a blog to prove it too!  The bread she brought us this month is really very healthy; filled with whole grains – wheat and oats – low sugar – only a tablespoon of honey and no added fat … well none in the loaf, you do brush it with melted butter

Now, Sara must have found this an easy bread because that’s what she called it and she baked it more than once and she has a little one to keep her busy.  I found the rising part a little not easy.  I will admit that I just about never bloom my yeast before using it.  Since I baked with this yeast before and after this loaf and they both rose with great vigor, I don’t think the problem was with the yeast.  The kitchen was warm, 79°F so you can’t blame it on a cold kitchen.  It did rise but even with doubling the time it didn’t reach the rim of the pan and had no oven spring.

What’s special about this bread:  No Kneading, good grains, low sugar, low fat, baby it’s fast!

Sara’s Easy Little Bread

Recipe By: Sara: Adapted from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker via 101 Cookbooks
Yield: 1 loaf

1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

50 minutes into rising…

Here’s the way I did it:

Mix the flours, oats, yeast and salt in a large bowl.

Add the honey & water mixture to the dry and stir very well.

Mix together the wet and the dry to blend evenly.

Brush a 8-cup loaf pan generously with some of the melted butter.

Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.  I left mine an hour to rise.

Preheat the oven to 350F / 180C, with a rack in the middle.

When ready, bake the bread for 35-40 minutes (mine was ready = pulling away from the side of the pan and registered 198°F) @35 minutes, until golden and pulling away from the sides of the pan.  Sara finishes things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color.  I did this and gave it an extra heart beat too much and it was a little dark but still fine; so just be advised and watch it.

It’s the bottom.

Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.  I let mine cool thinking of all the whole grains in it.

The crumb … and buttered!

Breakfast

It made fine toast and a very nice breakfast.

And then … And then … And then … it was Friday and I was reading YeastSpotting and found a rather interesting post by a new to me blog:  TreatNTrick.

Well, it was sort of like a delayed 4th of July.  It really did send off all kinds of fireworks.  It was like the light bulb went off in my head, the light bulb that was 1000 watts.  This went from an interesting learning experience nice home made loaf into the realm of the “you will bake this one again” and more than once because this is the extraordinary bread that meets the need for good tasting utility bread.  I’m sorry, I can see your eyes have glazed over and you’re not getting it; utility sounds like a dirty word to you.

Alright, let’s do this pancake shall we and have breakfast together.  Coffee ready.  I can wait or let me show you this will it brews.

So, I’m YeastSpotting at midnight and it was all I could do to keep myself in bed and not go straight into the kitchen to try this out.

You need bread cubes, corn stripped off the cob and it’s juices, garlic clove minced, pepper (I chopped a Poblano pepper but pick your favorite), tomato, salt to taste and some seasonings (I used some fresh chopped rosemary left over from the night before, cumin and a good pinch of Aleppo pepper; pick your favorites).  Then you need some liquid and a little binder.  I used 2 eggs, buttermilk and I think about 7 tablespoons of corn flour and 2 tablespoons of oat bran, no sugar in sight.  You do see that we’re staying within the a very healthy place right?  If you check out TreatNTrick you’ll see how to do it without eggs or milk.

I’ve always disliked pancakes, let me qualify that.  I dislike flipping pancakes, I just suck at it … always.  These were no exception.  The first one I made too thick and too big.  It came unglued.  Next I tried doing it in a waffle maker.  MUCH better.  The last couple I did on my griddle and they were perfect; I can flip on a griddle not in a skillet.  The best thing about the waffle was you got several crunchy bread cubes in each waffle.  Somehow that didn’t happen with the pancakes.  My favorites were the smaller griddle cakes.  These are really special.  Great for company.

So, my thought is this is a utility bread.  It’s good healthy home made bread that can be baked quickly and then turned into something really spectacular with these Savory Bread Pancakes.  The bread cubes can be frozen even for later use.

While the pancakes I think are brilliant, my next thought really rocked … at least I think it does.  I love making and eating Thanksgiving dressing.  I’m always wanting to make it with healthy really good homemade bread.  My intentions are good.  But when it comes down to the wire, I really don’t like to use terrific bread that I put so much into to make dressing.  This bread however made with wonderful healthy ingredients takes a very small investment of time and seems just perfect to the task.  Easy enough to load it up with herbs when it’s mixed.  Now you see the “utility” of this bread and utility doesn’t seem like such a dirty word does it?

I do hope you’ll want to be a Buddy with us on this one.   1.Bake the featured bread, snap a pic & share your thoughts about how you liked it (or not liked it) 2.Send  an email to Kitchen of the Month.  Sara of I Like to Cook to notify her and make it easier to write the round up.

Don’t forget to visit my fellow Bread Baking Babes to see how they baked and also… visit our Katie! She is the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

This Bread and all it’s iterations is going to Susan for YeastSpotting!

And now as they say for something completely different:

The Babes will bake and post on August 15th in honor of Julia Child’s 100th birthday, and we would love for the Buddies (that is, anyone who would like to play), to join us in posting on that day. Big thanks to Elle for creating the invitation. For the recipe we will be baking, please email Susan:   susan at wildyeastblog dot com (NB: This is an invitation for NEXT month, August. THIS month (July), Buddies are still invited to make the Easy Little Bread.)

Savory bread pancake from http://treatntrick.blogspot.sg/2012/07/savory-bread-pancake.html

A Simple Little Thing with Consequences

Most of us try to eat healthy.  Most of us try to cook with a variety of grains.  I’m a very firm believer in variety is good for the body and soul on so many levels.  I really do enjoy barley … but it hardly ever appears on my table except in soup and a rare risotto.  I had a half used package of prosciutto … yes I know prosciutto is a ham and not barley but just come along for a little will you, humor me … it was time to finish the package of prosciutto.

Enter from stage right:  Ancient Grains for Modern Meals, a new book recently appearing on my book shelf.  ”Before it sits there so long it gets old and forgotten, perhaps it will have the perfect recipe using prosciutto.”  And so it did … well it had one … a very simple thing – it’s one exotic ingredient (truffle oil) I was just out of.  Without the truffle oil I determined it needed a little increase in flavor.

In addition to the bay leaf and rosemary called for in this, I used chicken stock to replace the water to cook the barley.  So I cooked a cup of barley.  Then it called for Prosciutto to be crisped in a little olive oil.  When ready to serve mix it all together.  No truffle oil to finish the dish with … ah, ha a teaspoon of butter.  That’s simple.  OK but that’s not really dinner is it?  The flavor was excellent.  Prosciutto and barley needs veggies!  What’s in the refrigerator … I wish I could ask what’s ready in the garden but the answer wouldn’t really help since there’s jalopeno and herbs?  In my refrigerator on this day there was asparagus and broccoli.  Both went in for the last 8 minutes the barley simmered.

Barley w Crisped Prosciutto … Asparagus and Broccoli

Now, perhaps you may think that because I really redid the recipe, the book might be a waste.  I would disagree.  Without the book, I don’t think I’d ever have gotten to this dish.  Any cookbook that provides me with a jump into new territory is good with me.

The consequences: the next morning it became a wonderful breakfast;-)

Barley w Crisped Prosciutto … Asparagus and Broccoli … with an egg = breakfast!

Stay tuned for further barley consequences …

Barley w Crisped Prosciutto
Ancient Grains for Modern Meals p 140

Fresh Corn Cakes (aka Corny Pancakes)

Sometimes I can still surprise myself.  Surprise myself on several different levels when I least expect it.  For years, I’ve looked on in envy and wished I could get my hands on King Arthur’s little newsletter The Baking Sheet.  I’ve stopped subscribing and stopped buying most magazines because they just seem to get drooled over and then pile up all over everywhere until I’m forced to take them all to the library or HalfPriceBooks or the trash before a new pile comes in from the mail box.  But this is baking and this would be King Arthur … and then I placed an order and at the end an offer came up … a year’s subscription to YES, the Baking Sheet … for Free!  Could you have said no?  Well, maybe you’d have been principled and not clicked that box but me, no there were no principles between me and that click.  No, that doesn’t surprise me about myself, I know myself only too well.

What surprised me was … you got it, I’m baking from it … well in this case it’s griddleing.  (Right that is not a word but I’m using it and I just know you know what it means.)

I’m one that thinks if you buy a cook book and enjoy the reading of it and get even one keeper of a recipe out of it, it was worth the $$$.  So to find a little newsletter and get a keeper of a recipe seems so much more a concentrated value.  Does that make sense to you?

This recipe came from a book, Yankee Hill-Country Cooking published in 1963 and is a collection of Heirloom Recipes from Rural Kitchens.  The author, Beatrice Vaughan, titles these Green Corn Cakes and I’ve no idea why … although when I think about these and that title I conjure up some crazy idea in my head of stacking or layering the corn cakes with fried green tomatoes and finding a nirvana but that’s something else.

Reading the recipe you rather doubt these could turn out: 8 ears of corn, 2 tablespoons white whole wheat flour, salt, Aleppo pepper and two eggs, separated.  How’s that going to hold together much less leave you wanting more.  Well, trust me, it will.  No sugar but these are deliciously sweet and so I added in a finely chopped jalapeño pepper from my garden.

Adding the jalapeño was brilliant, loved it but it also blossomed into the idea that these little cakes would adapt to innumerable flavors.  I just know you don’t need any of my suggestions as I’m sure about now you’ve generated 7 great combos. … cinnamon, cardamom, vanilla; ginger; ham … oh, tell me more …

There were only two of us in the house this morning so I cut this way back: used only 2 ears of corn and 1 tablespoon of flour with one egg.  Obviously I didn’t need the 6 quart Kitchen Aid to whip that one little egg white into stiff peaks, neither did I really want to do it by hand.  Bring on that stick blender whisk!

The two things I think are most important to the success of this are:

1. Score each row of corn down the center of each row.

2. Scrape, do not cut, all the corn from the cob into a bowl. A deep bowl that you can put the cob on the bottom works well to contain all the splattering of corn and it’s juice when scraped.

For more variations, play with the flour and if you want them gluten free: use a gluten-free flour blend or make them with corn meal – try blue corn meal … see what I mean there are just so many possibilities and additions to these.

A tablespoon of delicate delicious!  I promise.  You see the other thing that surprised me about all this was that both of us really enjoyed these and the talk is to have them again … soon … as in tomorrow!