Best 2 Sage Cornmeal Crust Recipes
Embark on a culinary journey with our curated collection of mouthwatering cornmeal crust recipes. From the classic Southern staple of cornbread to innovative twists that elevate this humble ingredient, our selection offers a symphony of flavors and textures to tantalize your taste buds. Whether you seek a savory main course, a delectable side dish, or a sweet treat, we have something to satisfy every craving.
Indulge in our signature Sage Cornmeal Crust, a savory masterpiece that pairs perfectly with grilled meats, hearty stews, or a simple salad. The fragrant aroma of sage and the crispy, golden crust create a harmonious balance that will leave you craving more.
If you're looking for a hearty and flavorful main course, look no further than our Cornmeal Crusted Chicken. This dish combines juicy chicken breasts coated in a crispy cornmeal crust, resulting in a delightful combination of textures and flavors. Serve it with your favorite sides for a complete and satisfying meal.
For a unique and flavorful side dish, try our Cornmeal Crusted Green Tomatoes. These tangy tomatoes are coated in a savory cornmeal crust and pan-fried until golden brown. The result is a crispy exterior and a tender, juicy interior that will add a pop of flavor to any meal.
And for those with a sweet tooth, our Cornmeal Crusted Blueberry Muffins are a must-try. These light and fluffy muffins are bursting with sweet blueberries and topped with a crunchy cornmeal crust. They're perfect for breakfast, brunch, or as an afternoon snack.
No matter your culinary preferences, our selection of cornmeal crust recipes offers something for everyone. So gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
- Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).
SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
- Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
- On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
- Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
Tips:
- For a crispier crust, preheat your oven to 400°F (200°C) before baking.
- If you don't have a food processor, you can grind the cornmeal in a blender or with a mortar and pestle.
- Be sure to measure the cornmeal correctly. Too much cornmeal will make the crust dry and crumbly, while too little will make it soft and mushy.
- If the dough is too dry, add a little water or milk until it comes together. If the dough is too wet, add more cornmeal until it is no longer sticky.
- When rolling out the dough, be sure to flour the surface and the rolling pin to prevent sticking.
- If you are making a double-crust pie, be sure to roll out the top crust slightly larger than the bottom crust so that it can be folded over the edges.
- Before baking, brush the crust with milk or an egg wash to help it brown.
- Bake the crust for 10-12 minutes, or until it is golden brown.
Conclusion:
Sage cornmeal crust is a delicious and versatile pastry that can be used for a variety of pies and tarts. It is easy to make and can be tailored to your own taste preferences. With its nutty flavor and crispy texture, sage cornmeal crust is sure to be a hit with your family and friends.
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