Back At It

Cheesy Charred Corn | Black Pepper | Honey Biscotti

Here we are! Back again and feeling more like myself every day. That last post was intense but felt so important for me to share for a multitude of reasons. The most important being that a) I needed to get it out. They say the truth will set you free and while I surely didn’t feel free after, I felt slightly lighter and more able to keep going. b) I felt like sharing might help me meet/gain support from/be able to help other struggling mothers. And boy did it. Though I’m still not done responding to you all, I have read ALL your comments, emails, notes and they made my heart swell. And at times break all over again for you and for what seems to be such a normal struggle of new motherhood (and even for some veteran moms). So thank you. I felt the love and outpouring of support and it helped me get over that hump.

Cheesy Charred Corn | Black Pepper | Honey Biscotti

Last week, as Ruthie and I grooved into a bit more of a daily routine, I found some time to get back in the kitchen and play with some flour + butter. These biscotti were born from a desire for sweet summer corn and simple one-handed snacks to be able to grab while your other 6 hands are filled with diapers and bottles. They are decadent and buttery with a lovely sweetness from the charred corn and luscious honey and a bit of spice from lots of fresh ground black pepper. I also added in some chunks of old cheddar as I wanted to use it up. While the cheddar was delicious, I feel they would be wonderful just the same without it. So use your discretion on that front. Though, gooey cheese never hurt anybody, am I right?

Cheesy Charred Corn | Black Pepper | Honey Biscotti

Cheesy Charred Corn | Black Pepper | Honey Biscotti
makes approx 2 dozen biscotti

1 1/2 cups corn kernels (fresh or frozen)
4 cups all purpose flour
2 tsp baking powder
1 tsp sea salt
1 tsp ground cumin
1 1/2 tsp freshly ground pepper
3/4 cup 1/2″ cubed old cheddar (or other favourite sharp cheese)
3 large eggs (2 for biscotti, 1 to brush tops)
1 cup buttermilk
1/4 cup honey

Place a dry heavy skillet on the stove over med-high heat. Pour in the corn kernels and let cook, tossing every so often so they char evenly, until they are cooked through and lightly charred all over., about 15 minutes. Set aside to cool.

Preheat oven to 350. In a large bowl, whisk together the flour, baking powder, salt, cumin and ground pepper. Fold in the corn and cubed cheese. In a smaller bowl, whisk 2 eggs, buttermilk and honey until combined. Pour the wet ingredients into the dry and fold together until no clumps of flour remain.

Knead the dough gently just until it comes together in a ball. Divide it evenly into two pieces and form each into a long, skinny oval (14×4″) on a parchment-lined cookie sheet. Beat the extra egg lightly in a small dish and brush each log with the eggwash. Bake until firm and lightly golden, about 30 minutes. Let cool and set for at least 20 minutes.

Using a sharp serrated knife, cut both logs across diagonally into 1/2″ slices. Place back on the parchment-lined cookie sheet and bake, rotating pan half-way through,  for another 18-20 minutes until each cookie is golden brown. Let cool for 10 minutes before eating.