Stefin kicks off this week’s episode with a recent Bollywood movie experience from her trip to India that involves – you guessed it – corn! The movie, Kalanck, was an over-the-top romance (it even had a bullfight) but Stefin was most charmed by the theater’s hot corn niblets served as a snack, along with the audience participation. Andrea added in her most recent corn experience which was a creation of a smoked poblano chili and corn chowder. Alas, this recipe will have to live on in memory only, since Andrea didn’t write the recipe down.
Recipe Review: Berry Long Cake from Vintage Cakes by Julie Richardson
This Berry Long Cake, equally delicious for dessert or breakfast, turned out great for Andrea. She ended up using a pie pan rather than a square or sheet pan, and lowered the cooking time as a result. She also made a mini-version in a half-cup Mason Jar with her extra ingredients. She used her blender to turn her polenta into fine cornmeal, and also used her stand mixer to make the cake instead of her hands. The recipe said to cook the cake at 375 degrees for 40 to 45 minutes, so at 35 minutes Andrea checked her mini and found the cake batter already dry. The flavor was tremendous! Next time she’ll use more fruit in her mini, and less cake.
Stefin had the opposite reaction. She couldn’t tell when her cake was done, so she pulled it after an hour and the middle was still liquid. She’s also noticed that the recipe in the cookbook was in a 9×13 pan in the photo, while the recipe online called for a square pan, so next time she’ll try less batter or a larger pan so she can spread the batter a bit thinner.
Listeners, if you try this recipe, let us knwo what size pan you use and how long you bake!
Bake Along: Zebra Corn from The Spruce Eats
Both the hosts are delighted to finally do some homemade caramel corn and this Zebra Corn recipe seemed to be ‘caramel corn on steroids’ with the addition of melted dark and white chocolate. Stefin’s going to ‘pack her patience’ and watch the caramel carefully. Both the hosts plan on buying pre-popped corn to make this dish even easier. Make sure to use a large saucepan with high sides when making the caramel!
Brownies for Breakfast
Both the hosts are big fans of desserts for breakfast, and they explore some new ideas: Waffle cakes appear to be the next big trend, and Stefin’s got her eye on Double Chocolate Banana Bread Oat Bars from blogger Monique at Ambitious Kitchen while Andrea’s ready to try Strawberry Coconut Breakfast Casserole from Canadian blogger Simply Stacie. And a huge shout out to Listener Jemay (12 years old) for sharing her Struesel Banana Bread recipe with the hosts.
Previously on Preheated
Two Years Ago: Episode 30 Roasted Strawberry Buttermilk Ice Cream
One Year Ago: Episode 79: Dole Whip and PixiFood
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