Shortbread Crusted Corn On The Cob Recipes

CORN ON THE COB IN A GARLIC BUTTER CRUST

Steps:

• Preheat Barbeque.
• Pull off the husks and silks and boil the corn cobs in a large saucepan of salted water until tender.
• Drain the corn cobs and leave to cool.
• Melt butter in a saucepan and add the olive oil, crushed garlic, salt, pepper and stir to blend.
• Pour the mixture into a shallow dish.
• In another shallow dish, blend the breadcrumbs and parsley.
• Roll the corn cobs in the melted butter mixture and then into the breadcrumb mixture until they are well coated.
• Cook the corn cobs on a hot barbeque for about 10 minutes, turning frequently, until the breadcrumbs are golden brown.

SHORTBREAD-CRUSTED CORN ON THE COB

Steps:

• Melt the butter in a small saute pan or skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Immediately transfer the melted butter and any browned bits to a small heatproof bowl.
• Meanwhile, microwave the unhusked ears of corn together until soft to touch, 5 to 7 minutes. Transfer to a cutting board or plate to cool for about 4 minutes.
• Put the cookies in a mini food processor or large resealable bag. Pulse the cookies for about 10 seconds or crush with a rolling pin until they resemble the texture of sand. The cookie crumbs should yield about 2/3 cup. Transfer the cookie crumbs to a plate, add 1/2 teaspoon salt and mix together.
• Remove the corn husks and silks. Working one ear at a time, brush the corn with the browned butter, making sure to scoop up the caramelized bits that have sunk to the bottom of the bowl, then roll in the cookie crumbs. Transfer to a platter or large plate and sprinkle with the remaining cookie crumbs and a few grinds of pepper. Serve immediately.

GRANDMA'S SHORTBREAD

Steps:

• Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
• Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
• Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

THE CONFEDERATE WIDOW'S SHORTBREAD

Steps:

• Sift the flour, cornstarch, powdered sugar and salt.
• Blend in the butter, to form a smooth mixture, stir in the vanilla.
• Divide the dough into 2 portions, roll, or pat, each portion into a 1/2" thick round.
• Outline six wedges into each round, with the tines of a fork.
• Place on a buttered, or parchment lined, cookie sheet.
• Bake 325 degrees, 20-25 minutes.
• Cool on wire racks.
• "Decorate tops with almonds, bits of cherries, angelica or citron", if desired. (I never do.).
• When cool, separate along the fork-outlined wedge lines.
• Store in an airtight container,.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.