For over 30 years I have had the pleasure (and sometimes the challenge) of creating many wonderful meals for family, friends and clients through my catering company. I have often been asked "How do you do it? How do you prep for 6-12 events on any given weekend?" and the simple answer is: creating recipes that can be prepared in advance. With foolproof do ahead recipes you can enjoy the process of creating the food and still have the energy the day of your party to enjoy your guests. Included in this book are some of the tried and true recipes that have shown up up at some of our best times plus the stories behind how the recipes came about.
Warren's Corn Fritters with Maple Bourbon Sauce
For many years Warren Hardman owned Emerald City Cafe in Bethel. It was my favorite spot in town. Contrary to what many people may think, those of us in the business often share ideas and help out fellow owners. This was one of my youngest son's favorite recipes and Warren shared it with me in Craig's memory.
4 exLarge eggs
1 Cup(s) milk
2 Cup(s) creamed corn
½ Cup(s) melted butter
3 Cup(s) corn
4 Cup(s) flour
4 tsp(s). sugar
4 tsp baking powder
1 tsp. salt
1 bunch(s) scallions,minced
1 tsp cajun spice
½ Cup(s) maple syrup
2 Tbsp(s). Jack Daniels- or any good bourbon
Beat together eggs, milk and creamed corn. Add melted butter.
In a separate bowl, stir dry ingredients together. Fold corn and dry ingredients into egg mixture. Add scallions and cajun spice. Batter will be thick.
To fry, heat 1" of canola or vegetable oil in a pan to medium hot ( 360 degrees if you have a thermometer). Scoop out the batter with a small melon ball scoop or teaspoon and drop in the hot fat.. Fry until brown on all side.
Drain on paper towels.
To prep these in advance: freeze dough and defrost when ready to use. Or fry fritters and freeze.
If you are going to fry and freeze, they taste best defrosted overnight and bake at 350 5-6 minutes. Serve with warmed sauce.
For the Sauce:
Combine maple syrup and Jack Daniels- serve warm with the fritters.