Jiffy Corn Muffin Mix is as American as apple pie. It is just one of those staples that everyone has turned to in a pinch at onetime or another. Myself included during my art school days when cooking was limited to quick serviceable meals that had nothing to do with cuisine. That was to came along later in my life.
That said, Jiffy Corn Muffin Mix is a staple created by Mabel White Holmes back in 1930. The Holmes family still owns the company and he original cheerful blue and yellow packaging has remained mostly unchanged ever since. Whenever I see a box Jiffy Corn Muffin Mix on the shelf I just can’t resist picking one up! Jiffy Corn Muffin Mix has been a dependable partner for countless quick yummy corn muffin hacks I’ve whipped up over the years.
Summer is after all about grilled meals and corn muffins are always a perfect comfort food accompaniment! The recipe that follows is a tried and true favorite of mine that requires very little time to make and these muffins are always a huge hit.
Corn Muffins with grilled corn, jalapenos, and cheddar cheese.
Makes 8 muffins
Grease a muffin tin with melted butter
preheat oven to 450 f / 245 c
- 1 box Jiffy Corn Muffin mix
- 1large organic egg
- 1/3 cup plus 2 tablespoons cultured buttermilk
- a pinch of salt
- 1 cup grilled corn kernels
- 1or 2 grilled jalapenos, skin and seeds removed, and minced
- ¾ cup coarsely grated cheddar cheese, divided
Place the corn muffin mix in a mixing bowl and make a well in the center. Add the egg and whisk briefly. Then whisk in the buttermilk and salt. Fold the ingredients together just until they come together using a wooden spoon or silicone spatula.
Add the corn and jalapenos and fold them into the batter without over mixing. A few lumps are fine.
Then fold in ½ cup of the cheddar cheese and set the batter aside to rest for 15 minutes.
Fill each muffin cup ¾ full and top off with the remaining cheddar.
Bake for 15 or 20 minutes until the muffins are lightly golden brown.
Serve warm, with pats of butter (optional)
Sometimes that impulse to bake something first thing in the morning can send you off on a tangent until you say to yourself” hold on” I just want a nice pastry to enjoy with my morning coffee!
With resolve this simple French apple tart can be assembled and put into in the oven in no time. That said, I tend to keep several disks of pastry dough in the freezer. This is a habit that saves time and makes the prospect of baking pies and tarts so much more appealing.
The simplicity of this tart will have you returning to this recipe again and again.
French Apple Tart
1 disk well chilled sweet pastry dough
4 or 5 tart green baking apples, peeled, cored, and thinly sliced
3 tablespoons salted butter, melted
2 tablespoons granulated sugar
1 tablespoon demerara sugar
3 tablespoons orange marmalade, warmed and thinned with a splash of water
Preheat the oven to 400 f / 205 c with the rack set in the middle position of the oven
Needed: a 10 inch tart pan
Use your own favorite pastry dough for this recipe.
Roll the chilled pastry dough out to about12 inches in diameter. Fit the dough into the tart pan and press the dough onto the sides of the pan and trim the dough evenly around the top edge.
Arrange the sliced apples, slightly overlapping, beginning at the outer rim of the pan and working your way around the pan to the center.
When you are satisfied with the arrangement of the apples, pour the melted butter evenly over the apples.
Sprinkle the granulated sugar evenly over the apples and scatter the demerara sugar over the top.
Transfer the tart to the preheated oven and bake for 45 to 60 minutes. Check on the tart as it bakes and turn it front to back if it is browning unevenly.
The tart is done when the apples have softened and are lightly browning to your liking.
Remove the tart from the oven and place on a cooling rack.
After about 10 minutes generously glaze the tart with the marmalade glaze using a pastry brush.
Ideally serve the tart while still warm from the oven or reheat before serving.
Ajvar is a traditional roasted red pepper sauce/ puree favored throughout the Eastern Mediterranean, with regional variations across Lebanon, Syria, the Balkans, Turkey, and the Middle East. Ajvar is served with grilled meats, fish, kabobs, mezze plates, or just slathered onto a warmed pita bread.
Ajvar is a simplified Muhammara (see Recipe here),either of which I like to keep on hand to jazz up those meals that beg for a flavor boost.
Ajvar is available in in Greek and Middle Eastern shops and online, through rarely found on supper market shelves. So why not prepare Ajvar at home. The ingredients are all readily available and the recipe that follows will walk you through the process. Preparing the peppers and eggplant may seem a bit tedious, but it is all well worth the effort I assure you. The slightly sweet and smoky aroma wafting throughout the kitchen will be enough to spur you onward with the tasks at hand.
Putting up a jar freshly made Ajvar is one of those cook’s moments, a raison d’etre if you will and, I have to say, what makes cookery so compelling.
So, with that thought in mind let’s get cooking!
makes 1 quart
- olive oil as needed
- 4 ripe red bell peppers
- 1 ripe red jalapeno chile
- 1 medium eggplant
- 5 large garlic cloves, skin on
- 2 tablespoons unfiltered apple cider vinegar
- 2 teaspoons sea salt + more to taste
Rub the bell peppers, jalapeno, eggplant, and garlic with olive oil and place on a large baking tray.
Place the tray of vegetables under the preheated broiler and broil until the skins on the peppers, jalapeno, and eggplant blister and are are charred in spots. Turn all the vegetables and continue broiling. Remove the garlic as soon as it is lightly colored and set aside.
Continue broiling the reaming vegetables until all sides are charred and blistered.
Transfer all the broiled vegetables to a large bowl and seal tightly with cling film and set aside to cool.
When the vegetables are cool enough to handle you are going to peel away the charred skins and discard them. As tempting as it may be, do not rinse the vegetables under the tap as you work. Doing so will only wash away the flavor you have created during the broiling process.
Likewise be sure to reserve all the juices from the roasting pan as well as the juices collected as you remove the seeds from the peppers, chile, and eggplant. All these flavorsome juices will be added back into Ajvar later.
Cut the bell peppers and jalapeno in half. Remove all the seeds and membranes and discard them. Tear the bell peppers into strips lengthwise and place them in the work bowl of a food processor along with the peeled eggplant.
In a small bowl combine the jalapeno, peeled garlic, salt, and vinegar and mash together with a wooden spoon to form a paste and set aside.
Begin pulsing the peppers and eggplant in the processor until the mixture looks like a coarse puree.
Stop the machine and spoon the garlic chile mixture on top of the red pepper puree and pulse until the mixture begins to smooth out.
Place a wide nonstick fry pan over medium low heat and add 2 tablespoons of olive oil. When the oil is hot add the Ajvar puree to the pan and stir for several minutes. Then add any reserved juices and stir them into the puree continue to simmer for 30 minutes, stirring from time to time to avoid any scorching.
Taste and add salt if needed.
Transfer the Ajvar to a sterilized jar and cool to room temperature. Add a thin layer of olive oil on top of the Ajvar and seal tightly with a lid and refrigerate.
The Ajvar will keep in the refrigerator for at least a month or more.
Serve as suggested as well as with j sandwiches, pasta, tacos or anything else that comes to mind.
This may sound like an unlikely combination, but believe me this is a vinaigrette that is going to reinvigorate your seasonal salad combinations. I have been tinkering with this recipe for a couple of months and I am finally happy with the resulting recipe that follows.
Blood oranges are native to Spain and Sicily and grown here in the US in Florid and California. The flesh is of course blood red. The juice is sweet with a slight sharpness. Blood oranges are in season and generally available in supermarkets from December through May.
Miso is a Japanese fermented soy bean paste available in most supermarkets in the international section. It is the miso’s subtle umami note, found in many Japanese dishes, that brings this unique vinaigrette to life. The fermented sweet saltiness of the miso bonds seamlessly with the zesty bitter sweet blood orange juice. This unlikely combination will brighten up all sorts of seasonal salad combinations.
As we are in the depths of winter try to gather together an assortment of hearty wintry leafy greens for your salad. To those add some Belgian endive, radicchio, mustard greens, baby arugula, some thinly sliced radishes, and julienne of carrots. Toss everything together along with the vinaigrette. Serve with a final flourish of flaked sea salt and you have a crisp dazzling winter salad to serve along with your winter meals!
For warmer weather this is a vinaigrette shines when tossed together with freshly picked garden fresh greens, cucumbers, vine ripened cherry tomatoes, fresh herbs, seasonal fruits, and edible flowers.
Blood Orange Miso Sherry Vinaigrette
makes 1 ¼ cup
- ¼ cup minced shallots
- 2 teaspoons julienne of blood orange zest
- 2 tablespoons white miso
- 6 tablespoons freshly squeezed blood orange juice
- ½ cup Jerez sherry vinegar
- ¾ teaspoon freshly ground black pepper
- ¾ cup light olive oil
- sea salt to taste
- flaked sea salt for finishing (Maldon salt)
Combine the shallots, blood orange zest, miso, blood orange juice, Jerez sherry vinegar, and the black pepper in a medium size nonreactive bowl and whisk until well combined.
While whisking vigorously begin adding the olive oil in a slow steady stream. Continue whisking until the vinaigrette has emulsified and thickened.
Taste and add sea salt if needed to your liking and whisk to combine.
Set the vinaigrette aside until you are ready to serve the salad. Vigorously whisk the vinaigrette once again just before dressing the salad for serving.
Store the dressing in a jar with a tightly fitting lid and refrigerate. Be sure to remember to remove the vinaigrette from the refrigerator well before you are ready to serve as the oil will have coagulated once refrigerated. Shake vigorously and serve.