Lecelliertomatostack Recipes

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Pastel de Elote (Mexican Corn Cake) image

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

Provided by Elva_Adriana

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 16

Number Of Ingredients 9

Ingredients

8 ears sweet white corn, husked
1 ¾ cups softened butter, plus more for baking dish
5 eggs
1 (14 ounce) can sweetened condensed milk
½ cup milk
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g

TOMATO STACK

tomato stack image

Number Of Ingredients 4

Ingredients

2 large slices tomatoes
1/4 cup Not Tuna Pâté, Walnut Pate, or Pesto (recipes found in Dips, Pâtés, And Savory Sauces chapter)
2 tablespoons alfalfa or clover sprouts
1 teaspoon sliced black olives

Steps:

Equipment:cutting boardserrated knife, 5-inchplatemeasuring cupsmeasuring spoonsPut 1 tomato slice on a plate and spread 2 tablespoons of the pâté over it. Cover with the second tomato slice and spread with the remaining 2 tablespoons of pâté. Top with the sprouts and olives. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

LE CELLIER TOMATO STACK

Le Cellier Tomato Stack image

Make and share this Le Cellier Tomato Stack recipe from Food.com.

Provided by MagnoliaFly

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tomatoes (Vine ripened)
1 cup vidalia onion, diced medium
1 tablespoon olive oil
1 cup cucumber, peeled, diced medium
2 tablespoons vinaigrette dressing (Any good quality italian should do)
1 teaspoon balsamic syrup (available at specialty gourmet shops) or 1 teaspoon aged balsamic vinegar
1 teaspoon basil pesto (available at specialty and some grocery stores)
4 fresh mozzarella balls (mini)
1/8 cup mixed salad green, chopped fine (to garnish)
salt and black pepper, To taste

Steps:

In a saute pan, heat olive oil.
Add diced onions and cook slowly constantly stirring until they become brown, set aside to cool.
Slice two slices crosswise of tomato.
Dice remaining tomato.
Toss diced tomato, diced cucumbers and onions together in a large bowl with the viniagrette.
Season with salt and black pepper to taste.
Season tomato slices.
In a small bowl, add mozzarella balls and pesto and coat them with the pesto.
Place tomato slices on plates, add the diced tomato mix on top of the slices, add mozzarella balls on the plate. Top the tomato mix with shredded lettuce mix and drizzle the plate with the balsamic syrup.
Serve immediately.

Nutrition Facts : Calories 185.8, Fat 15, SaturatedFat 2.5, Sodium 7.1, Carbohydrate 13.2, Fiber 2.4, Sugar 6.3, Protein 1.7

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