Best Warm Johnny Cakes With Wild Blackberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL JOHNNY CAKES



Traditional Johnny Cakes image

Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!

Provided by Kimberly Killebrew

Categories     Breakfast

Time 45m

Number Of Ingredients 6

1 cups stone-ground cornmeal ((white or yellow))
3 teaspoons granulated sugar
1/2 teaspoon salt
2 1/2 cups water
2 tablespoons unsalted butter
butter, oil, or bacon grease for frying

Steps:

  • Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
  • Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
  • Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.

Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES



Medallions of Venison with Bramble Jelly or Blackberries image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Bramble jelly or blackberries, red wine and sugar
Meat stock
Sour cream
Salt
Black pepper, freshly ground
Brussels sprouts, egg noodles with chestnuts, or apple sauce, as an accompaniment
Unsmoked streaky bacon, cut into strips
Seasoned flour
2 to 3 medallions of venison per person

Steps:

  • Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
  • Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
  • If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
  • Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
  • Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.

JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT



Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout image

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

3/4 cup creme fraiche
2 tablespoons prepared horseradish, drained
2 teaspoons whole grain mustard
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup whole milk
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
Horseradish creme fraiche, for garnish, recipe follows
1 smoked trout, flaked with fork
Fresh flat-leaf parsley leaves, for garnish
Finely chopped fresh chives, for garnish

Steps:

  • For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
  • For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
  • Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
  • Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
  • Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.

COBBLE TOPPED BLACKBERRIES



Cobble Topped Blackberries image

Provided by Claire Robinson

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 6

4 cups fresh blackberries
3/4 cup light brown sugar, divided
1 teaspoon self-rising flour, plus 1/2 cup
2 tablespoons butter, plus 1 cup
2/3 cup white stone-ground cornmeal
Pinch salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the blackberries, 1/4 cup sugar and 1 teaspoon of flour in a mixing bowl. Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, grease 6 (8-ounce) ramekins using 2 tablespoons butter and arrange them on a baking sheet. Divide the berries among the ramekins.
  • Cut 1 cup of butter into cubes and freeze. In a bowl, combine the remaining 1/2 cup sugar, remaining 1/2 cup of flour, the cornmeal and the salt. Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of the berries in the ramekins. Bake until the berries bubble and the topping is baked to a light golden color, approximately 25 to 30 minutes.

JENNY'S BLACK FOREST CAKE



Jenny's Black Forest Cake image

This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired.

Provided by REB_99

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Kirschwasser

Time 1h

Yield 10

Number Of Ingredients 14

1 cup milk
1 tablespoon vinegar
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
½ cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
½ cup cherry liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
  • To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Nutrition Facts : Calories 477 calories, Carbohydrate 78.2 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 2.9 g, Sodium 441.1 mg, Sugar 41.4 g

WILD BLACKBERRY UPSIDEDOWN CAKE



Wild Blackberry Upsidedown Cake image

We like to pick blackberries as soon as they come in season. We go out to the river where they grow wild and make a day of blackberry picking, fishing and a picnic..everyone has fun! I make this in a deep cast iron frying pan which makes it easy to turn over because of the handle.

Provided by Stephanie Morris @Rattailusa-67

Categories     Cakes

Number Of Ingredients 10

1 cup(s) flour
3/4 cup(s) sugar
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 - egg - room temperature
1/2 cup(s) milk
1/4 cup(s) butter - room temperature
1/4 teaspoon(s) grated lemon zest
1 teaspoon(s) fresh lemon juice
1 teaspoon(s) pure vanilla extract

Steps:

  • Preheat the oven to 350F Prepare Blackberry Topping; set aside. Blackberry Topping: 1/4 cup butter 1/2 cup firmly-packed brownsugar 1 1/2 teaspoon grated lemon zest (yellow rind) 1/4 chopped nuts (of your choice) 3 cups fresh blackberries
  • In a 10-inch cast-iron frying pan or a 9x2-inch round cake pan over low heat, melt butter. Stir in brown sugar until blended. Remove from heat. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside
  • In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.
  • Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack.
  • Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Related Topics