Caraway flavored corn bread rounds areserved topped with a sweet and spicy apricot and bacon jam.
Recipe: Caraway Corn Breadwith Spicy Jam
Corn Bread:1 1/2 cups cornmeal3/4 cup all-purpose flour3 tablespoons granulated sugar – divideduse2 1/2 teaspoons baking powder1 teaspoon caraway seeds1 teaspoon salt3 tablespoons cold butter, cutinto 6 pieces2 tablespoons room temperature butteror bacon drippings1 cup buttermilk2 large eggs, separated1 tablespoon butter or bacon grease forgreasing panSpicy Jam:4 thick bacon slices3/4 cup dried apricots, cut into verythin strips3/4 cup water1/2 cup apricot jam2 teaspoons minced fresh, seeded jalapenochili (see cook’s note)Garnish:fresh chives, either short sprigs or thinly sliced
Fifteen minutes before baking corn bread,preheat oven to 400°F (205°C).
Prepare the corn bread: In a food processorfitted with the metal blade, process cornmeal, flour, 2 tablespoonssugar, baking powder, caraway seeds and salt until blended, about20 seconds. Add cold butter and pulse until mixture resemblescourse meal. Add 2 tablespoons room temperature butter or bacondrippings and pulse until just blended. Transfer mixture to alarge bowl.
Place empty 13 x 9 x 2-inch baking panin oven.
In a small bowl, combine egg yolks andbuttermilk. Pour into cornmeal mixture and stir to blend. Ina separate bowl, beat egg whites with 1 tablespoon sugar untilstiff and glossy. Fold into cornmeal mixture in 2 additions.
Remove baking pan from oven and brushwith 1 tablespoon melted butter or bacon drippings. Pour batterinto pan and bake in preheated oven for about 14 minutes or untila toothpick inserted in middle comes out clean.
Transfer to a wire rack and cool slightly.Loosen edges with a sharp knife and invert on cutting board.Using a 1 1/2-inch round cookie cutter, cut corn bread into rounds.
Prepare the jam: In a small skillet cookbacon over medium heat until crisp. Drain on paper towel, reserving1 tablespoon drippings.
Combine dried apricots and water in amedium saucepan. Bring to boil; boil until water evaporates,about 8 minutes. Add jam and 1 tablespoon drippings. Cook, stirringfrequently, until jam dissolves. Add bacon and jalapenos. Coolto room temperature.
To serve, top each corn bread round witha dollop of jam and garnish with fresh chives..
Yield: 35 to 40 rounds.
Cook’s note: When working with freshchilies, wash hands and work surface thoroughly upon completion.Do NOT touch your face or eyes.
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