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.
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
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
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.