Archived entries for corn/corn meal

Favorite New Holiday Treat: LIme Glazed Cornmeal Cookies

Every year I like to try out new recipes along with the tried and true. This is my favorite from this year’s batch. I found this recipe while perusing my Aunt Anne’s Martha Stewart Christmas Cookbook. I think I’m going to be making these every year from now on.

Lime Cornmeal Glazed Cookies

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 4 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
  • 2 teaspoons freshly grated orange zest (2 medium oranges)
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal, plus more for coating glass
  • lime glaze

I made a few slight adjustments to her directions, so here are my suggestions.

Using a mixer, cream butter and sugar until light and fluffy. Add egg mixing into creamed butter. Add citrus zests, lime juice, and almond extract. Mix until blended.

Mix together flour and cornmeal and slowly add to your batter while mixing, continue until well blended. Wrap dough in plastic and chill for 1 hour.

Remove dough from the refrigerator. Roll dough into 1″ balls. In a bowl, mix 3 parts cornmeal to 1 part sugar. Roll balls in cornmeal and sugar and lay out on a tray lined with parchment or a silicon mat a couple inches apart.

Using a glass press cookies into thin disks. Dip cup in milk and then in cornmeal/sugar mixture before pressing each cookie. Bake at 350 for 8 to 12 minutes or until cookies are light golden around the edges. Remove cookies from oven and place cookies on a wire rack to cool.

Mix together lime glaze. Line surface under wire racks with newspaper. Spoon about a teaspoon of glaze on each cookie and place cookie back on wire rack to dry. Before glaze is hard, zest a lime above cookies so zest hardens into glaze. Store in a sealed container.

These cookies have a caramelized crispy texture and the sweet of the glaze contrasting with the tart citrus flavors is so wonderful, I could eat these all day!

You Put the Lime on the Corn Cob and Eat Them Both Up

A corn stalk from Ira’s parents’ garden

In the Midwest, nothing says summer more than sweet corn. Whether you like it BBQ or boiled, corn is a staple for any harvest meal.

I grew up, like most other Americans, slapping tons of butter all over my ear of corn and chomping away. A couple of years ago, my friend Meena, shared with me her Indian family’s method for seasoning corn which is delicious, easy and low fat.

All you need is a few slices of lime, salt and garam masala. If you don’t have any Garam Masala, you can use curry powder or chili powder. On a small plate, pour out a small pile of salt on one half and the garam masala on the other half. Take your lime slice and dip it in the seasonings until coated.

Take seasoned lime and spread over corn cob so the juices of the lime mix with the seasonings and are pressed into corn cob. The lime with the seasonings tastes similar to the salty butter yet also add a spicy tang which compliment the creamy sweet taste of the corn.

That’s it, your corn is ready to be served with your dinner. Eat up and enjoy!

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