Drinks & Dishes with Kathy Casey Liquid Kitchen

March 25th, 2018 | By Kathy Casey

Drink: Sake Sangria
Dish: Honey Bacon Corn Cakes

Spring Into These Brunch Combinations for a Crowd

Brunch is all the rage these days, making it a hot, hot daypart! Offering up craveable, shareable dining experiences will not only add menu interest but also can be perfect for upselling, too.

My Honey Bacon Corn Cakes topped with a speed-scratch preserve like Savory Tomato Ginger Jam are the perfect example of a tasty brunch bite, ideal for sharing.

Tight on time? Sauté some fresh ginger and chopped tomatoes. Simmer them down and then stir in a jar of marmalade. Reduce the mixture and you have a tasty speed-scratch corn cake topper in no time at all.

I suggest pairing a pitcher of Sake Sangria with a platter of these savory corn cakes for a great start to a #BoozyBrunch experience – instant table upsell opportunity!

– Kathy

Honey Bacon Corn Cakes

These corn cakes can be baked and served in small oven-safe Mason jars, or make them bite-size in mini muffin tins.

Makes about 20 cakes

6 ounces wt. salted butter, room temperature
1/3 cup granulated sugar
2 tablespoons bacon fat
1 tablespoon minced fresh ginger
3 eggs
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup yellow cornmeal
2 tablespoons clover honey
2 tablespoons extra virgin olive oil
2/3 cups grated pepper jack cheese
1/2 cup cooked bacon, chopped
3/4 cup frozen corn kernels, thawed and drained well

Preheat a convection oven to 325 degrees Fahrenheit (350 degrees if using a standard oven).

Cream the butter and sugar in a mixer with a paddle. Add the bacon fat and ginger and whip in. Add the eggs, one at a time, mixing until well incorporated.

Sift the flour, baking powder and salt together; then stir in the cornmeal. Add the sifted ingredients to the butter mixture, mixing on low speed until blended. Add the honey and olive oil and mix in well. Add the cheese, bacon and corn kernels, and stir to combine.

With cooking spray, lightly coat half pint, wide-mouth oven-safe baking jars and place on a sheet pan, slightly spaced out (or use muffin tins). Portion the batter with a #30 scoop (about a scant 1/4 cup) into each jar. Bake for about 15 to 18 minutes, or until just done when tested in the middle. Rotate pans as needed while baking.

Right before serving, top each corn cake with a dollop of Savory Tomato Ginger Jam and a sprinkle of green onions.

Sake Sangria

TYKU Junmai Sake’s subtle hints of pear make for a smooth and delicious replacement for wine in this unique twist on a Sangria.

Makes about 6 servings

1 bottle (720ml) TYKU Junmai Sake
4 – 6 tablespoons honey (depending upon sweetness level desired)
1-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise and then cut into 3- or 4-inch pieces
4 slices of lemon
6 slices of orange
1 large plum or apricot, pitted and cut into thin wedges, or 1/2 cup sliced strawberries or fresh raspberries

In a large pitcher, combine all ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Server over ice and include some of the fruit in each serving.

Kathy Casey is an award winning chef and mixologist, best known as the original Bar Chef. She owns Kathy Casey Food Studios – Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: info@kathycasey.com Follow: @KathyCaseyChef