(These yummy cakes can be used as a side dish or served as an entree with heirloom beans or on a bed of roasted fall squash. Serve with a fried egg on top for breakfast.)
Savory Wild Rice Pancakes - makes about 8 small cakes
2 large eggs
2 tbsp all-purpose flour
1 tsp fine sea salt
freshly ground black pepper
1/3 c chopped scallion greens
1-1/2 c thoroughly COOKED wild rice
Vegetable oil for frying
Combine the egg, flour, salt, pepper, and scallions. Stir well, then add the rice. Heat a thin layer of vegetable oil in a large heavy-bottomed skillet over medium-high heat. Drop about 2 tbsp of batter onto the oil and fry until golden-brown, 2-3 minutes a side. Remove to paper towels to drain. Serve hot, with the butter on top.
(Dont worry if you make too much of the delicious butter. It is useful s a garnish for roast pork, grilled chicken or swirled into a creamy carrot soup.)
Sage Goldne Raisin Butter
1/2 c unsalted butter (1 stick), softened
2 tsp chopped fresh sage
2 tbsp golden raisins (or currants)
1 tsp good quality balsamic vinegar
1/4 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
Toss the raisins (or currants) with the balsamic vinegar and set aside. Whip together the remaining ingredients, then add the raisins (or currants). Taste and adjust seasoning.