“I didn’t think I had it in me to write two consecutives blogs on food, then it snowed and I got hungry.”–Samantha Knapp
BEFORE & AFTER: JIFFY MUFFIN MIX TAKES A HIT: BACON CORN MUFFINS W/CRANBERRIES & WALNUTS.
The before’s are generally vintage. This recipe has 1950s Mad Men advertising world all over it. Sometimes as in this case, that’s not a bad thing.“Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!” –Dr.Suess
Here’s what you’ll need: 1. Boxed Corn Muffin Mix 2. Bacon 3. Egg 4. Cranberries 5. Milk 6. Red Onion 7. Sage 8. Crisco 9. Maple Syrup
The snow fed an inpluse to bake. I created this recipe from scratch. It comes from two needs sweet and savory. Start by putting the Corn Mix into the bowl . Everyone starts somewhere, it is the same the first time as the last, only the outcome is different.
Here’s a huge tip, sift the mix. It is archiac, labor intensive and I shutter to think what people who suffer from arthritis in the fingers would do. It is definitely worth it.
On the stove, heat a fry pan. I threw in cut bacon, onion, garlic, sage and walnuts and let the mixture cook. This is the sweat-out period for these foods. Let the pan get super hot to the point where rendered liquids emulsify.
The bacon and walnuts are the heart of the matter. This is the pan where all the flavor is coming together and taking place. This is the part you need to spice and taste. It should taste savory, a little salty and not sweet. The core should be balanced.
“My point is, life is about balance. The good and the bad. The highs and the lows. The pina and the colada.” –Ellen DeGeneres, Seriously…I’m Kidding
Here’s the sweet. Add a one-and-a-half tablespoons of maple syrup to the corn mix. Two eggs and two-thirds a cup of organic whole milk complete the wet mix.
Maple syrup is a natural phenomena.In cold climates, maple trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. It’s nature’s sugar and if well selected doesn’t need to be processed.
For the record, Aunt Jemima’s is a synethic made from high fructose corn syrup. I said that correctly. It goes with out saying, the more commerical the product, the farther away it is from its roots. Interior design is the same thing. The more commerical furniture products you buy, the further away you are from one-of-a-kind and unique. Check out http://www.tigerlilysgreenwich.com. That’s the soft sell.
Back to Aunt Jemina. The majority is corn syrup synethically flavored to taste like maple. The real deal maple taste better, but the kids like the syrup stuff.
Mix all the ingredients together. At this point your oven should be set at 400-degrees and your muffin pan greased.
Crisco is another 1950s battle and lead advertisement. That’s the fun thing about using iconic old foods, they are loaded with brand names. Organic trends in a new generational thing.
Crisco is an all vegetable shortening. There is I am sure an entire food culture that questions crisco over butter over animal fat. I tried making them with both the shortening and the bacon fat and they tasted about the same. Crisco is however a bit lighter in density creating a lighter outcome and greater rise from the muffin mix.
If high school chemistry serves me that is all true. What is chemistry but a relationship between two or more elements anyway? Close the door and let the magic take place. Don’t peak or break the temperature for at least 15-minutes.
“Put your hand on a stove for a minute and it seems like an hour. Sit with that special girl for an hour and it seems like a minute. That’s relativity”–Albert Einstein
I made these for that guy. Take a bite, they are absolutely delicious. I encourage you to make them and smile when you eat. They are full of love, fat and sugar. They will warm your bones on snowy nights, that start when it is light.