Pop Corn Time Raspberry
Agnella Caamano
To make the black raspberry sauce, combine the black raspberries and sugar in a small saucepan over medium-high heat. Meanwhile, in a small bowl, combine the cornstarch and water and mix until smooth. Bring the berry mixture to a boil, stirring occasionally. Once boiling, stir in the cornstarch mixture. Let cook about 1 minute more, until the mixture thickens slightly. Remove from the heat and press through a fine mesh sieve to remove the seeds. Refrigerate until thoroughly chilled before using.
pop corn time raspberry
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Cut the kernels of corn from the cob and place in a medium saucepan. Use the back of the knife or a spoon to scrape against the now spent corn cob, extracting the corn milk into the saucepan as well. In a small bowl, combine 2 tablespoons of the whole milk with the cornstarch and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth. Add the remaining 1 cups plus 2 tablespoons of milk, cream, sugar, and corn syrup to the saucepan with the corn. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a spatula until slightly thickened, about 1 minute.
Strain the hot milk mixture through a sieve to remove the corn into the bowl with the cream cheese; whisk until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning. (Alternatively, you can place the bowl with the mixture into a larger bowl with an ice bath and stir until chilled.)
Why I love this recipe: fresh corn cobs and kernels are steeped in the custard mixture, and the cobs are then pureed into the custard, imparting the deepest sweet corn flavor to this ice cream. Sour cream adds extra richness and helps temper the sweetness, and a tart, blueberry, raspberry, bay leaf infused jam is swirled into the freshly churned ice cream, adding bursts of fruity tart August flavor.
Spending several vacations in New Mexico has given me real appreciation for the traditional flavors of the region. I'll spare you a complete recap, as I've previously drooled and blogged at length about my love affair with tamales, green chiles and posole. But it's time I introduced another (new) favorite, an ingredient I wasn't terribly familiar with, or at least cooking with; blue corn.
OK, first, because I'm a bit of a food-history geek, I thought I'd share with you a few tidbits. Blue corn is native to the Southwest, planted, cultivated, and harvested completely by hand, (because of a tendency for the fully loaded stalks to fall over in the fields). Consequently, it's more scarce and more expensive than white and yellow corn.
Blue corn, until recently, rarely appeared outside the Southwest. It's a staple of the Pueblo tribes, who grow it for themselves and use it to make a hot cereal called atole, various boiled breads and dumplings, tortillas and a very thin, many layered rolled bread (similar to phyllo dough) called paper bread.
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Blue corn is higher in both protein and lysine than regular white or yellow corn. Besides being a major staple of the Native peoples it is also an important element in some religious rituals. It was believed that blue corn helped strengthen especially ill or pregnant women and was traditionally served before strenuous activities or preparing for journeys.
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Blue corn meal or flour has a coarser, sweeter and nuttier taste than other types of flour corns. It is the basis for many traditional Native American foods and recipes, though most common in blue corn tortillas. Now, of course, you can find blue corn products in most every tourist shop in New Mexico.
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As with the color of red onions or red cabbage, the color of blue corn is quite sensitive to the effects of akaline substances such as baking soda (or the lime or ash water used by Southwest Indians), dough made with blue cornmeal turns darker blue to greenish. In contact with an acid, like as vinegar, it develops a deep violet to purple cast. Science fun in the kitchen! Yay!
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Out of curiosity, I brought some beautiful purple-ish blue corn meal back last time I visited, and have been experimenting with it ever since. (The above pic is from the Farmer's Market, I didn't bring back whole ears of corn, I'm not THAT adventurous!).
Ooooo I adore the colour of blue corn. I wish we got more blue corn products here but corn chips about covers it (and you have to get them from the organic store where they cost about $8 for a teeny packet!).
I guess I'm somewhat lucky to be living in CO, aka close to NM. The store I always shop at carries organic blue corn meal and organic blue chips etc etc, all pretty cheap too. They haven't had any organic blue corn on the cob though, I'd be all over that! You totally should have got some!
I like food history too, so I appreciated that. I love when they have a food or Bible category on Jeopardy. I will often know more than the contestants in those categories, lol. I once found myself shouting at a Jeopardy contestant, "Potatoes originated in South American, not Ireland! Don't you people know anything?"
what i love most about your blog-(besides looking at the yummy food) is reading your nerdy food info! i appreciate nerds of all kinds, esp. foodie nerds! go nerds! btw, does your daughter have a water pick? i use that to get food outta my braces all the time.
Stuffed things. We all love stuffed things. It begins in childhood with Hostess Cupcakes and extends to our adulthood: Beef Wellington, filled pastas, baked Alaska. There is something beguiling about the hidden treasures. Not just layered goodies, but ones where the flavor gems are truly hidden.
This corn muffin may become your adult cupcake. Too often corn muffins are bought in plastic boxes at the bakery section of our grocery store. Or we grab a box from our shelves with contents made in some previous year. Fresh corn muffins can border on a miracle. Have them stuffed with jam, and that miracle line is crossed. Of course, raspberry is only the beginning here. Blackberry, strawberry, even peach or apricot. Your options are endless. As is your satisfaction.
In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed. In a small bowl, whisk together the butter and sugar until it forms a thick slurry. In a second large bowl, whisk the eggs until well blended. One at a time, whisk the milk, then the oil then the crme frache, and finally the butter-sugar slurry into the eggs. Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined. The batter will the thick and pasty.
Spoon about cup batter into each prepared muffin cup. Spoon 1 tablespoon of jam on top of the batter in each cup, the top with cup with another cup of batter making sure the cups are evenly filled. They should be filled with the rim.
Bake for 25 6o 28 minutes or unlit the edges of each muffin are golden brown and the center springs back when pressed with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
The first time I made raspberry freezer jam, I remember cringing at the sugar to berry ratio. It was 3 cups of crushed berries to 5 1/4 cups of sugar . . . YIKES! Even my sugar-loving brain was kind of shocked. The few times I made it with the full amount of sugar, I would cringe at all the sugar going in. I wanted to taste raspberries, not sugar.
Raspberries: Let me just get this out of the way: The correct amount of raspberries for 6 muffins is half a pound, or about 1 2/3 to 1 3/4 cups. This is a higher berry concentration than the blueberry muffins. Raspberries are not blueberries; they spill less into the batter around them so you need more to get the right oomph.
Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
Is this recipe really for a standard size muffin tin? I just tried it and had to pile the batter up about 3x taller than the tins. Then the streusel was very difficult to get on them because they were super steep. They are in the oven and I am so anxious that they will be a disaster! What did I do wrong??
I doubled the recipe and ended up with 16 big delicious muffins. I admit the directions were different, in terms of how the leaveners were sprinkled into the batter, but wow it worked. And. Loved the streusel!
Cannot wait to make, but had to comment upon realizing that the one-pan farro dish was posted 10 years ago!? A favorite family dish of ours. Thank you for being my weekly read and a treasured contributor to my kitchen for over a decade.
This looks fantastic, but I do have a question: why add the salt and leavening to the batter before adding the rest of the flour, instead of the customary whisking them into the flour to disperse them evenly and then adding?
Thank you.
These are divine. I swapped the raspberries with fresh-picked west coast blackberries and fell in love with every mouthful. Thank you Smitten Kitchen for being obsessed with muffins, offering a new twist on streusel creation and sprinkling baking powder and soda into a half-made batter midstream. Woah!!!! It works!
For mine, too. They got very dark. I was surprised by the high oven temp and guess I should have listened to that concern. They also took longer to bake than listed, although I was maybe a little generous on the raspberry measurement and might have added extra moisture. Next time I would reduce the sugar.
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