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The Italian Collection
SUMMER CORN CAKES
INGREDIENTS
1 cup of fresh corn, cut off the cob (about 2 ears of corn)
1/4 cup cornmeal
¼ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon chili flakes
2 Eggland’s Best® Eggs (large)
½ cup buttermilk or whole fat plain yogurt
¼ cup basil, cut with chiffonade method
¼ cup oil, for cooking cakes
YOGURT
½ cup plain yogurt
1 tablespoon basil, chopped
Juice of ½ of a lime
Salt to taste
GARNISHES
Crumbled queso fresco cheese
Chiffonade of fresh basil or micro basil
Avocado, diced
Instructions
In a large bowl, whisk together all ingredients, corn through basil.
Over medium-high heat, heat up 1 tablespoon of oil or enough to cover the bottom of the pan.
Once oil is hot, place ¼-⅓ cup scoops of batter in the pan and flatten slightly. Cook about 2 minutes per side.
Meanwhile, stir together yogurt ingredients.
Serve cakes with queso fresco, fresh basil, avocado, and yogurt.
Grigio Basil Smash
INGREDIENTS
3 oz Castello del Poggio Pinot Grigio delle Venezie DOC
¾ oz lemon juice
1 oz simple syrup
3 basil leaves
Top with 2 oz elderflower soda
Instructions
Place basil leaves and simple syrup in the shaker, muddle the basil leaves, add in the Castello del Poggio Pinot Grigio and the lemon juice, add ice and shake.
Strain into a highball filled with ice, top with chilled elderflower soda and garnish.
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