Hostessing: Corn Muffins with Blueberry Chutney and Prosciutto & Spicy Pineapple Blueberry Margaritas
Oh, she fancy :) lol. Actually, I found these recipes on Driscoll's website, whipped them up, and was pleasantly surprised by the bursts of flavor! They actually use a chile! Someone knew what they were doing :) Y'all know I like things a bit spicy, so I left the seeds in my Serrano chile. I host a small group weekend brunch with some of the ladies from church and can't wait to serve these up.
Corn Muffins with Blueberry Chutney and Prosciutto
What You Need
Muffins
2/3 cups yellow cornmeal, preferably stone-ground
2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons baking soda
1/2 teaspoons salt
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pans
1 large egg, beaten
Garnish
2 ounces thinly sliced prosciutto, cut into 24 pieces (have them slice it up for you at the deli!)
Bring blueberries, brown sugar, onion, ginger, lemon juice and zest, chile, mustard, cinnamon and salt to a simmer in a small saucepan over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring often, until juices are syrupy, about 15 minutes. Transfer to a bowl and let cool completely.
The chutney can be cooled, covered, and refrigerated up to 5 days ahead. Bring to room temperature before serving.
Muffins
Preheat oven to 400°F. Lightly butter 24 mini-muffin cups.
Sift cornmeal, flour, sugar, baking soda and salt together in a medium bowl. Whisk together buttermilk, melted butter, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture and whisk just until smooth; do not overmix. Divide the batter equally among the muffin cups.
Bake until muffins are golden brown and spring back when pressed on top with a finger, about 15 minutes. Let cool 5 minutes. Remove from pans. Enjoy warm or let cool to room temperature.
To Serve
Split each mini-muffin crosswise in half. For each, dollop about 1 teaspoon chutney to bottom half, top with a piece of prosciutto, folded to fit, and replace the muffin's top half. Serve warm or at room temperature.
Spicy Pineapple Blueberry Margaritas
What You Need
2 tablespoons (1 ounce) lime juice
Sugar, for rim of glass
1/4 cup Driscoll's Blueberries, plus more for garnish
2 tablespoons plus 1 1/2 teaspoons (1 1/4 ounces) silver tequila
1 tablespoon (1/2 ounce) agave nectar
1 tablespoon (1/2 ounce) blueberry vodka
1 tablespoon (1/2 ounce) pineapple juice
Pinch ground chipotle pepper
2 lime quarters
What You Need To Do
Rim glass with lime juice. Dip into sugar. Place layer of ice in glass. Set aside.
Place blueberries in cocktail shaker and muddle. Add tequila, agave nectar, vodka, pineapple juice, chipotle pepper and ice. Shake vigorously. Strain into prepared glass and garnish with additional blueberries and lime quarters.
Corn Muffins with Blueberry Chutney and Prosciutto
What You Need
Blueberry Chutney
2 packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
1/4 cups packed brown sugar
1/4 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1/2 small fresh serrano chile, seeded and minced
1/4 teaspoons dry mustard
1/8 teaspoons ground cinnamon
1/4 teaspoons kosher salt
2 packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
1/4 cups packed brown sugar
1/4 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1/2 small fresh serrano chile, seeded and minced
1/4 teaspoons dry mustard
1/8 teaspoons ground cinnamon
1/4 teaspoons kosher salt
Muffins
2/3 cups yellow cornmeal, preferably stone-ground
2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons baking soda
1/2 teaspoons salt
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pans
1 large egg, beaten
Garnish
2 ounces thinly sliced prosciutto, cut into 24 pieces (have them slice it up for you at the deli!)
What You Need To Do
Blueberry ChutneyBring blueberries, brown sugar, onion, ginger, lemon juice and zest, chile, mustard, cinnamon and salt to a simmer in a small saucepan over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring often, until juices are syrupy, about 15 minutes. Transfer to a bowl and let cool completely.
The chutney can be cooled, covered, and refrigerated up to 5 days ahead. Bring to room temperature before serving.
Muffins
Preheat oven to 400°F. Lightly butter 24 mini-muffin cups.
Sift cornmeal, flour, sugar, baking soda and salt together in a medium bowl. Whisk together buttermilk, melted butter, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture and whisk just until smooth; do not overmix. Divide the batter equally among the muffin cups.
Bake until muffins are golden brown and spring back when pressed on top with a finger, about 15 minutes. Let cool 5 minutes. Remove from pans. Enjoy warm or let cool to room temperature.
To Serve
Split each mini-muffin crosswise in half. For each, dollop about 1 teaspoon chutney to bottom half, top with a piece of prosciutto, folded to fit, and replace the muffin's top half. Serve warm or at room temperature.
To make it a meal, you have a couple of options: 1. Make full sized muffins, instead of mini ones, then add a suitable amount of chutney and prosciutto. Serve with a salad. 2. Keep the mini-muffins and serve them up with sliced ham and a salad.
Spicy Pineapple Blueberry Margaritas
What You Need
2 tablespoons (1 ounce) lime juice
Sugar, for rim of glass
1/4 cup Driscoll's Blueberries, plus more for garnish
2 tablespoons plus 1 1/2 teaspoons (1 1/4 ounces) silver tequila
1 tablespoon (1/2 ounce) agave nectar
1 tablespoon (1/2 ounce) blueberry vodka
1 tablespoon (1/2 ounce) pineapple juice
Pinch ground chipotle pepper
2 lime quarters
What You Need To Do
Place blueberries in cocktail shaker and muddle. Add tequila, agave nectar, vodka, pineapple juice, chipotle pepper and ice. Shake vigorously. Strain into prepared glass and garnish with additional blueberries and lime quarters.


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