250 corn cakes, 150 “caprese” toasts, and 160 deviled eggs! Done, consumed, enjoyed and almost forgotten. I have not, however, and never will forget the spirit and beauty of the day. You can get a sense of it here and I’ll post more photos as I get them. My brother has always been good at throwing parties and he (and Emily!) outdid themselves this time. They managed to organize four days of celebration beginning with cider pressing on Thursday followed by a totally impromptu “cook with what you have dinner” for 20 by yours truly and my mother. Then we had a day of set up, rehearsal and rehearsal dinner on a beautiful evening. The only hitch was that the lasagnas were still solidly frozen 4 hours before dinner and I was afraid they were going to turn from block of ice to mush in those four hours they spent in the oven. Somehow they managed to survive.
Ben (the groom), uncle Hans (from Germany), brother Reuben
The wedding day dawned foggy with a pink sunrise that just barely permeated the fog to lend a warm glow to the quiet morning. We all scurried about hauling straw bails (supports for the last couple of benches for the ceremony site), setting tables, arranging flowers, and in my case frying corn cakes. That was the longest slog on the food prep front–frying 250 of those little buggers in two 9-inch cast iron pans for 90 minutes straight. I had had lots of help with the deviled eggs the day before and new helpers arrived Saturday morning to assemble the appetizers. Thank you Susan, Bridget and Vita!
Corncakes with cumin lime Greek yogurt and parsley
Deviled eggs with homemade mayonnaise and lots of herbs
In the middle of the appetizer prep and the bride getting ready with her bridesmaids and about an hour before picture time, the power inexplicably went off. I panicked, just a bit. No power means no water at my mom’s place (where all this was happening) since water arrives in the faucets via a pump that is powered by electricity. My brother Ben calmly looked at me and assured me all would be fine. My other brother Reuben started calling neighbors to see if this was an isolated problem or general problem (turned out to be a general problem). Some groomsmen and Reuben retrieved the generator from the barn and hauled it down to the wedding site to ensure proper amplification during the ceremony. My mother hastily taped notes with “do not run water” on all the faucets and toilets and my helpers and I continued toasting our hundreds of slices of baguette in the old propane oven in the kitchen. The lamb and pig were both happily roasting up at the barns without any need for electricity and I realized Ben was right. Everything would be just fine!
Then just as photos were wrapping up and we started to line up for the real deal the power came back on. So no need for that loud generator after all and I could rid my hands of the greasy, bacony corncake smell just in time.
To make what could be a record-breaking long blog post shorter, the ceremony was beautiful, funny, moving and everything it could have been. The highlight of the dinner was the pulled pork that had been roasted overnight in a pit underground resting on the apple trimmings from the previous day’s cider pressing.
Ryan, the expert pig roaster (and wedding officiator) and I preparing to "pull" that juicy amazing meat off the bones
The dinner was followed by 45 minutes of moving and funny toasts and stories about the couple, amazing mini-bundt cakes made by Emily’s sister and then there was dancing, until 2 am!
And now back to those corncakes. They make a wonderful dinner and are a good way to take advantage of some of the last of the season’s corn. And by all means make them regular pancake size, not silver-dollar-sized!
4-5 ears fresh, sweet corn, kernels cut off cob
1 oz bacon, diced
1/2 medium onion, finely diced
1 poblano or anaheim chili, roasted, peeled, seeded and chopped (optional)
1/2- 1 tsp. ground cumin
salt & pepper
1/3 cup flour
1/3 cup cornstarch
1/2 – 3/4 cup water
Saute the bacon and onion in large saute pan for about five minutes until the onion is soft. Add the cumin, salt, pepper, roasted chili if using, and corn kernels. Cook for about five minutes then take off the heat. In a large bowl, beat the eggs, add flour, cornstarch another pinch or two of salt and water and whisk until smooth. Start with 1/2 cup of water. Add the corn mixture and mix well. If the mixture seems too thick and sticky add a few tablespoons of water at a time. Heat another frying pan with a little oil (just to coat the bottom–these are pan-fried not deep-fried) and spoon the batter into the pan. Flatten the cakes a bit and fry until golden brown on both sides. Just a few minutes on each side.
Serve with greek yogurt mixed with more cumin and some lime or lemon juice, to taste.
Finally, three orders of business. First of all, most of the fall classes I’ve posted are almost full or sold out. I do have a few spots in this coming Sunday’s Soup Class #1 (since yesterday’s was overbooked) so let me know right away if you’re interested.
Secondly, I will be doing the chef demo at the Portland Farmers Market this Saturday at 10 am. Come say hello and have a snack and shop the fabulous bounty of the market.
Finally, one of my favorite cookbook authors, Dorie Greenspan, is going to be in town on October 19th and will be speaking at the Heathman about her new book Around my French Table. And there will be free appetizers to boot. 5:30, 10/19 co-hosted by Powells Books and The Heathman.
Thanks for reading, if you made it this far!:)