Dinner or dessert?

F

Flare 89

New member
I made this for dinner tonight. I messed up and used sugar in the
cornmeal crust, so my wife insists that it is a dessert- not a dinner.
[she wasn't really complaining. She said it was good-- just not
dinner] What do you think?

7" rounds of cornmeal crust.
Slice apples thinly- spread on crusts leaving a 1" border; and fold
edges over apples forming a rim; brush apples and crusts with melted
butter.
Bake 10 minutes.

Top with cubed ham that has been saute 'd with yellow peppers and
onions.
Crumble some blue cheese over and garnish with pine nuts.
Bake 10 minutes more.

I'm not against eating dessert for dinner because I rarely have
dessert-- but I think once the crust is corrected, this should be a
legitimate dinner.

Also looking for suggestions on what to use the sweet cornmeal crust
for- I *really* liked that.

Jim
 
On Wed, 16 Feb 2011 18:00:10 -0500, Jim Elbrecht
wrote:


Dang, that sounds good.

Who cares if the crust is sweet, maybe cut back a bit on the sugar -
but if you liked it, do it again!
I liked what you said before, so maybe pears and blue cheese... or
Martha Stewart's Marbled Lemon Tart with Sage-Cornmeal Crust.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 16, 6:00?pm, Jim Elbrecht wrote:

Well, I've never eaten ham for dessert so I'd call it a dinner. Why
does she think that just because the crust had sugar in it that it has
to be called a dessert? People eat sweet potatoes with sugar,
cinnamon, and even marshmallows and they don't call that a dessert.
We have stewed apples several times a week and I don't consider that
to be a dessert.
 
Bob Terwilliger wrote:

Etymology is your friend, "dinner" comes from dine which come from a
French word meaning to break ones fast, thus every meal is a breaking of
a fast or breakfast, unless one is only eating soup. Then one has supper:)
--
JL
 
M. JL Esq. wrote:



If you served and ate it as "dinner" than that is what it was.


Make a version of eggs benedict using the cornbread in place of an
english muffin?

While it would be easy enough to recommend many sorts of Tex-Mex style
additions and seasonings, one might also consider forming the
cornbread dough around asparagus & sliced cheese, perhaps adding thinly
sliced ham or diced chicken or fish? Serve with a cheese sauce or
hollandaise?

Filling the corn bread with a mix of cooked ground beef, corn, refried
beans, 'taco sauce' shredded cheddar all seasoned with some chilli
powder and cumin would probly be as good in the individual servings as
it is when made as a casserole with the cornbread forming either a
topping or an enclosing crust, depending on how big one makes the dish.
--
JL
 
sf wrote:

-snip-

It was-- Inspired by a similar contraption in a BHG mag- "Bacon and
Blue cheese Dinner Pies". Theirs had bacon & no pine nuts or veggies.
[and used a corn muffin mix + flour for the crust]
http://www.bhg-digital.com/bhg/201012?pg=209#pg209


I will- without the sugar for supper-- but variations with more sweets
for breakfast, dessert. . . .


You got us started on pears and gorgonzola. I got lucky with the
pears twice-- but haven't found decent ones in months so I tried it
with canned pears. It just doesn't work as well.


It was a Martha's cornmeal crust that I used. I'll be looking this
recipe up. Lemons and sage are a couple flavors I don't get enough
of.

Holy sucrose, Batman! Martha's crust for that lemon tart uses 1/4
the sugar of the crust I ran across on the web. I wonder what she
was going to cook in *that* crust, battery acid?

I went back to the page where I lifted the recipe.
http://www.marthastewart.com/recipe/cornmeal-pie-dough

On the one hand- I should have looked more carefully. I was thinking
savory and never even noticed that the *pie dough* I used was for
Acorn Squash and Honey pies. [that's why I don't do much that
requires thinking in the afternoon] OTOH- the good news. Honey
pie is in my future!

Thanks
Jim
 
[email protected]" wrote:
-snip-

Good point-- and that's how she likes her yams, too.

I think it was a combination of a crust like a pie, apples, and the
sweetness of the crust.


I'm in apple country and can't remember ever having stewed apples. I
might give that a try. Usually when apples appear on our dinner
table they are either in cabbage, a salad, or sauced.

Thanks-
Jim
 
"Bob Terwilliger" wrote:

-snip-

Hehe-- It *was* this morning. Blue cheese and all-- and I think you
win, but I rarely put that much effort into breakfast.

A minute in the microwave & breakfast was served.

Not bad.

Jim
 
"M. JL Esq." wrote:

-snip-

I like all these ideas for a savory cornmeal crust-- but the one I
made was too sweet to them justice.

I'll be searching for a savory cornmeal crust for my May onslaught of
asparagus.

Thanks,
Jim
 
On 2/16/2011 6:00 PM, Jim Elbrecht wrote:

Could you post the recipe for the cornmeal crust?

Thanks,
Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
Kate Connally wrote:

-snip-

This is the one that 'inspired' me- it takes a cornmeal muffin mix
which I didn't want to use;
http://www.bhg-digital.com/bhg/201012?pg=209#pg209

So I ended up using this *very* sweet crust-
http://www.marthastewart.com/recipe/cornmeal-pie-dough

I can attest to the second one's ease of use- mouth feel and flavor-
even if it is sweeter than I expected for a main dish.

I had another piece this afternoon. It is sweet enough to make
thumbprint jam cookies from. I'm liable to make a batch and make
cookies out of it-- or maybe tiny jam tarts in a mini-muffin tin.

Gotta check the raspberry jam stock.

Jim
 
On Wed, 16 Feb 2011 18:00:10 -0500, Jim Elbrecht
wrote:


Spread it with a layer of lemon curd, then arrange fresh berries on
top. Glaze it with some melted jelly.

Tara
 
On 2/17/2011 1:58 PM, Jim Elbrecht wrote:

Thanks, Jim. I have copies both recipes. I don't know if you
noticed but the "too sweet" one was intended for an Acorn Squash
and Honey Pie, which was intended as a dessert to replace pumpkin
pie. That's why it was sweet. Even though the pie dough recipes
I use for sweet pies don't generally have any sugar in them, but I
have on occasion made one that does have some sugar - maybe not that
much though.


That sounds interesting, although I would not use cornmeal in
a "sweet" recipe. It just seems weird to me. Although I like my
corn bread nice and sweet. Go figure.

Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
On 02/18/2011 09:50 AM, Kate Connally wrote:

How about Lemon Chess Pie? That has cornmeal in the filling. There's a
really good recipe for Lemon Chess Pie with Blackberry Compote at
Epicurious.com. That recipe has a coconut crust, but I'll bet it would
be good with this corn meal crust also.
 
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