The Roanoker Sept/October 2023 - 15

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Bring water to boil in a medium saucepan over
medium heat. Gradually whisk in white cornmeal flour
mix. Whisk until mixture is very thick, about 1 minute.
Remove from heat.
Mix in butter, then buttermilk, salt, pepper and sugar.
Cool 10 minutes. Add in egg yolks.
In medium bowl, beat egg whites with an electric
mixer until stiff (not still) but not dry. Fold egg whites
into lukewarm white cornmeal flour mixture.
Transfer batter into the prepared hot cast iron pan.
Bake until puffed and golden and set in center, about
35 minutes. Serve hot with lots of butter.
CANDIED WALNUT
HONEYCRISP APPLE SALAD
Yield: 4 servings
* 1 head green leaf lettuce
* 1 head radicchio
* 1 Honeycrisp apple, cored and
chopped into small pieces
* 1 cup candied walnuts (recipe
below)
* ½ cup shaved aged Gouda cheese
* 2 tablespoons finely chopped fresh
chives
* ½ teaspoon salt
* ½ teaspoon freshly ground black
pepper
* Walnut Vinaigrette (recipe below)
Tear green lettuce and raddichio leaves into a large
salad bowl. Add Honeycrisp apple, candied walnuts,
Gouda cheese, chives, salt and pepper to lettuce
and radicchio. Toss to combine. Serve with walnut
vinaigrette.
To make candied walnuts:
* 1 cup walnut halves or pieces
* ¼ cup granulated sugar
* 1 tablespoon butter
Heat a medium non-stick skillet over medium-high heat,
add 1 tablespoon butter. When butter is melted, add ¼
cup sugar. Stir. Add 1 cup walnuts and stir to coat the
walnuts with the sugar mixture.
Heat over medium-high heat for 2 minutes, then
reduce heat to medium for 3 minutes, stirring frequently
(with a heat proof non-plastic spatula) so your mixture
doesn't burn. When the sugar mixture starts melting, stir
constantly until all sugar is melted and nuts are coated.
Transfer immediately onto a sheet of parchment
paper, using two forks or spatulas to quickly separate
the nuts.
Once the coating hardens (5-7 minutes), transfer
them to a bowl.
To make Walnut vinaigrette:
* ½ cup walnut oil
* 1/3 cup Colavita prosecco vinegar
* 4 tablespoons maple syrup
* 2 teaspoons Dijon mustard
* 1 garlic clove, minced
* 1 teaspoon salt
* ½ teaspoon freshly ground black
pepper
* 1 teaspoon chopped fresh thyme
Place walnut oil, prosecco vinegar, maple syrup, Dijon
mustard, garlic, salt, pepper and thyme in a blender
container. Blend until emulsified. Place in a mason jar
or glass container. Cover and refrigerate until service.
Shake the jar well before
serving.
SPICED APPLE
GINGER
COCKTAIL
Makes 1 cocktail
* ½ cup hard
apple cider (I
like Albemarle
CiderWorks
Pomme Mary
Virginia Apple
Cider for this
cocktail.)
* 1 tablespoon
maple syrup
* 1½ ounces
bourbon
* 6 dashes
Dashfire
Apple Spice
Bitters
* ¼ cored
Honeycrisp
apple, sliced
thin
* 2 splashes
ginger beer
Place hard apple cider
and maple syrup in a
small saucepan. Stir to
combine.
Heat the cider mixture
to boiling, then reduce
heat to a low simmer for
3 minutes.
Remove from heat.
Allow to cool.
Spiced Apple
Ginger Cocktail
Place bourbon and hard apple cider mixture in a
cocktail shaker with ice. Shake and strain into a Collins
glass filled with small ice cubes and apple slices.
Add apple spice bitters and 2 splashes of ginger beer.
Mix with a long handled spoon.
CiderWorks apple cider is available at
Gladheart Wine and Brews.
Dashfire apple spice bitters are available at
Crystal Spring Grocery or online.
Colavita Prosecco Vinegar is available at Fresh
Market or online.
Martha White self-rising white cornmeal flour
mix is available at Food Lion. I
BECKY ELLIS is a freelance writer specializing in southern food, champagne and cocktails. She loves to share tips for entertaining with bubbly. Find her creative food and cocktail
recipes along with champagne tasting notes on her blog biscuitsandbubbly.com and Instagram at @biscuits.n.bubbly.
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The Roanoker Sept/October 2023

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