Highs and Lows

Corn Blinis

corn_blinis

Hello again! It seems I’m only around for Secret Recipe Club reveals but I’m hoping that with my third trimester quickly approaching I’ll finally be back to regular posting.  We were hoping that my HG would let up in the second, and it did for a bit, before coming back with a vengeance.  Still, I had rather be dealing with that then back at the RE figuring out another infertility treatment.

With that said, once again my SRC buddy gave me the inspiration I needed to get back in the kitchen.  This month I was partnered with the incredible Vicky of Things I Made Today and WOW! is her blog incredible.  I was blown away by all the incredible options, and the blog’s crisp clean style made it oh so easy to find tons of delicious treats.  Given my constraints, I had to limit myself to things that were quick and easy – and seasonal so that I could do the bulk of my shopping at my office’s Farmer’s Market.  That still didn’t narrow things down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters,  and Corn Blinis.  In the end the corn won out thanks to a delivery of fresh Eastern Shore corn from my fantastic MiL.

Highs and Lows

Serves: Yields 2 dozen blinis

Ingredients

3 tbsp cornmeal (I used white)

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

1 egg, beaten

½ cup milk

1 tbsp melted butter

? cup fresh corn kernels

dash of cayenne pepper

olive oil for frying

Instructions

  1. In a medium sized bowl, mix together cornmeal, flour, salt, baking powder, (beaten) egg, milk, and butter. Whisk together until smooth batter forms. Stir in corn and cayenne pepper.
  2. Heat about a tablespoon of oil in a medium sized frying pan. Once oil is hot, scoop about 1 tbsp of batter on to the pan, leaving about an inch between each.
  3. Cook blinis for about 2-3 minutes per side, until golden brown. Flip and cook on other side for an additional 2 minutes. Transfer to a paper towel line plate and repeat until all batter is used, adding more oil in between batches if needed.
http://dancingveggies.com/2015/08/highs-and-lows.html

While VIcky topped hers with some mango salsa, I mixed up a quick topping of peaches and feta which worked perfectly.  These delicious little treats were a huge hit and can only imagine how well they do at a party.  In our case, they were a great pre, during, and post dinner treat.

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