Prosciutto Ham & Corn Griddle Cake
- 5 1⁄2 c of yellow/white corn
- 1⁄4 c cornmeal
- 3 c flour
- 1⁄4 c baking powder
- 1⁄2 c whole milk
- 2 whole eggs (free range)
- 2/3 c honey
- 1 1⁄2 t lemon juice
- 1 stick melted butter
- 1 1⁄2 t salt
- 1⁄2 tsp fresh cracked black pepper
- 1⁄2 c chopped scallion
- 4 sticks softened unsalted butter
- 1 1/3 c maple syrup
- 1t sea salt (to taste)
- 3/4 cup apple cider vinegar
- 1/4 c water
- 2 T sugar
- 2 t kosher salt
- 1 red onion, cut in half and thinly sliced on a mandolin
- 1/4 t mustard seed
- 1/4 t coriander
- 3-4 whole cloves
- 1/2 t chili flakes
- 1 fresh bay leaf
- 1/4 t whole peppercorns
Prosciutto (approximately 3 oz. per serving) cut into paper-thin slices for garnish, chive blossom flowers and pickled onions.
For corn griddle cakes: Cut kernels off corn cobs and disregard the husk. Sift together all dry ingredients. Place corn kernels in food processor and puree till smooth. Add wet ingredients to the food processor and puree with corn mixture to combine. Add dry ingredients to food processor, and run to combine. Add the scallions and pulse to mix. Test for seasoning and sweetness.
On a griddle or cast iron pan, heat a few drops of oil. Spoon the corn mix onto the hot surface and cook until both sides are golden brown. Finish in a 350 oven for 3 mins or until inside of griddle cake is fluffy. Serve hot w/ maple butter.
For maple butter: Using a mixer, whip all ingredients together until flurry. Taste for seasoning.
To plate, per order: Place the hot corn griddle cake on a plate. Spoon or pipe maple butter onto the hot cake. Add slices of ham, almost covering the cake. Garnish w/ chive blossom flowers and pickled onion.
To plate, per serving: Place the hot corn griddle cake on a plate. Spoon maple butter onto the hot cake. Add desired amount of prosciutto. Garnish w/ chive blossom flowers and pickled onion.
Put all ingredients in a sauce pan, heat to a boil. Take off heat. Let cool in liquid.
Store in liquid in the fridge in a container for up to two weeks.
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