CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
July 1995 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
All-purpose flour |
1/2 |
c |
Yellow cornmeal |
3/4 |
t |
Baking powder |
1 |
t |
Salt |
1 |
c |
Grated Sharp Cheddar |
1 |
|
Egg |
2 |
T |
Unsalted butter, melted and |
|
|
cooled |
1/2 |
c |
Sour cream |
1/4 |
c |
Milk |
24 |
|
Cured ham such as |
|
|
Westphalian or or cooked |
|
|
country |
|
|
prosciutto ham such as |
|
|
Smithfield |
1/2 |
c |
Fresh peach chutney, about |
1 |
|
Firm-ripe peach |
1/4 |
c |
Golden raisins, chopped fine |
1 |
|
Fresh serrano or jalapeno |
|
|
chili seeded and chopped |
|
|
fine wear rubber |
|
|
gloves |
1 |
T |
Finely chopped, peeled fresh |
|
|
gingerroot |
1 1/2 |
t |
Finely chopped shallot |
1/4 |
t |
Ground cumin |
1 |
T |
Sugar |
1 |
T |
Fresh orange juice |
1 |
t |
Fresh lemon juice |
2 1/2 |
|
uit, 10 Fat 1 Other Carbohydrates |
INSTRUCTIONS
To Make Corn Bread: Preheat oven to 375F. and generously butter a
jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch. In a bowl, whisk together
flour, cornmeal, baking powder, salt and Cheddar. In a small bowl,
whisk together egg, butter, sour cream and milk. Stir egg mixture into
flour mixture until just combined and spread evenly in prepared pan.
(It is important to spread batter evenly or corn bread will be too
thin and crisp in places.) Bake corn bread in the middle of oven 15 to
20 minutes, or until sides pull away from pan and top is golden. While
corn bread is hot, with a sharp knife, loosen corn bread edges and cut
into twelve 2 1/2-inch squares, preferably with a square cutter. With
a metal spatula carefully transfer corn bread to a cutting board to
cool and trim. Halve each square diagonally to form 24 triangles. Corn
bread triangles may be made 2 days ahead and kept in a sealed plastic
bag, chilled. Corn bread will soften slightly. If crisper corn bread
is desired, reheat in a 350F. oven until crisp before proceeding with
recipe. To Assemble Hors d'Oeuvres: Top each corn bread triangle with
a folded ham slice and 1 teaspoon chutney. Halve and pit peach and
cut into 1/8-inch dice (about 1 1/4 cups). In a bowl, combine peach,
raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered,
at least 1 hour and up to 2 hours. About 1 hour before serving, stir
in remaining ingredients and salt and pepper to taste. Serve chutney
at room temperature. Makes about 1 1/2 cups. Can be made in 45
minutes or less but requires additional unattended time. Makes 24
hors d'oeuvres. Gourmet July 1995 Converted by MC_Buster. Per
serving: 1218 Calories (kcal); 56g Total Fat; (40% calories from fat);
25g Protein; 158g Carbohydrate; 308mg Cholesterol; 2657mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; Converted by
MM_Buster v2.0n.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”