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TIP OF THE DAY: A Pudding Parfait Is An Easy Dessert

Chocolate Pudding Parfait

Pudding Parfaits

Tiramisu Pudding Parfait

Butterscotch Pudding Parfait

[1] All chocolate pudding parfait (photo courtesy Elegant Affairs Caterers.) [2] Mixed flavors and garnishes (photo courtesy Yotel |NYC). [3] Tiramisu pudding parfait (photo courtesy The Vegan Cookie Fairy). [4] Butterscotch and vanilla pudding parfait (photo courtesy Gather By D’Amico).

 

It’s the annual crazy-busy holiday season. In the midst of gift shopping, holiday cooking and sending cards (or e-letters or whatever), there’s a stream of adult friends and kids’ friends dropping by, planned get-togethers and other celebrations. When you don’t have time to bake a cake (and don’t want to pay $$$ for them), the solution is pudding parfaits.

Instant pudding, cookie crumbs and a garnish make a pudding parfait with little work, but everyone will be delighted. In our home, there are always boxes of Jell-O pudding (regular and sugarless), cookies and some type of chocolate or candy.

With just 15 minutes advance notice—or while the coffee brews—you can make a pudding parfait.
Combinations:

  • All Chocolate Pudding Parfait: brownie base, chocolate dark chocolate pudding layer, milk chocolate pudding layer, garnished with whipped cream and any chocolate you like.
  • Banana Pudding Parfait: vanilla wafer crumbs, banana pudding, topped with a banana slice (you can caramelize the slices in advance and they won’t “brown”.
  • Butterscotch or Caramel Pudding Parfait: cake crumbs, butterscotch pudding, garnished with toffee chps
  • Cannoli Cream/Mascarpone Pudding Parfait: biscotti crumbs (substitute yellow or white cake), pudding or sweetened mascarpone, topped with cocoa drink powder, shaved chocolate, chocolate chips
  • Coffee/Tiramisu Pudding Parfait: coffee liqueur-soaked lady finger crumbs, coffee pudding, chocolate garnish
  • Lemon Pudding Parfait: butter cookies/shortbread, lemon pudding, lemon zest, tangerine garnish
  • Milk Chocolate/White Chocolate Pudding Parfait: topped with mini chocolate chips
  • Pistachio-Chocolate Pudding Parfait: cookie crumbs, pistachio pudding, chocolate pudding, pistachio nut garnish
  • Red Velvet/Chocolate Pudding Parfait: chocolate cookie crumbs, red velvet pudding, chocolate pudding, strawberry/raspberry garnish
  • Vanilla Pudding Parfait: chocolate cake crumbs, vanilla pudding, topped with drinking chocolate
  •  
    NO COOKIES?

    Substitute:

  • Bread crumbs, slightly sweetened or spice
  • Cake, brownies or muffins, diced
  • Dessert sauce: caramel, chocolate, strawberry, etc.
  • Fruit, diced
  • Preserves, marmalade, sweet chutney
  •  
    FOR ADULTS: LIQUEUR

    Add a hint of liqueur to:

  • Crumbs or other bottom layer
  • In-between layers
  • On top, as a garnish
  •  
    GARNISHES

    See what you have on hand:

  • Berry, fruit slice, orange/mandarin segment
  • Brandied or maraschino cherry
  • Brownie cube
  • Candies (allsorts licorice? candy corn? gummies? M&Ms/Nerds/Skittles, toffee bits?)
  • Chocolate chips (or other flavor)
  • Chocolate square, shaved or curled chocolate, cacao nibs
  • Citrus peel or grated zest
  • Coconut, grated
  • Mini biscotti, cookies, meringues
  • Mini marshmallows or a regular toasted marshmallow
  • Nuts
  • Plain Greek yogurt or sour cream, slightly sweetened
  • Pocky sticks
  • Spices: clove, cinnamon, garam masala, nutmeg
  • Sprinkles or dragées
  • Sweet herbs: basil, chervil, lemon thyme, marjoram, mint, pink peppercorns, sage, sweet cicely, tarragon
  • Whipped cream, crème fraîche, mascarpone
  •  
    WHAT’S IN THE PHOTOS?

    [1] All Chocolate Parfait: chocolate cookie crumbs, chocolate pudding, chocolate mini chips.

    [2] Assorted Flavors: chocolate layered, vanilla, vanilla/chocolate layered, variously topped with candied orange peel, chopped nuts, cookie crumbs, mini meringue, strawberry, raspberry.

    [3] Tiramisu Parfait: chocolate cookie crumbs flavored with coffee liqueur, vanilla pudding flavored with coffee liqueur and instant coffee, topped with whipped cream and a chocolate wafer.

    [4] Double Pudding Parfait: chocolate and vanilla pudding layers, topped with whipped cream and a chocolate “cigarette.”

     
      

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    TIP OF THE DAY: Feast Of The Seven Fishes, Anchovies With Bread & Butter

    Anchovies, Bread & Butter

    White Anchovies

    White Anchovies

    Stirato, Italian Baguette

    [1] Nonna Menna’s buttered bread with anchovies (photo courtesy Giulia Scarpaleggia). [2] We substitute pimiento for the capers (photo courtesy La Tienda). [3] You can use anchovy filets in olive oil or boquerones, marinated filets turned white by the vinegar (photo courtesy La Tienda). [4] Stirato is the closed Italian bread to the French baguette (photo courtesy Them Apples).

     

    You don’t have to be of Italian descent to create the traditional Feast Of The Seven Fishes on Christmas Eve.

    We do it every year as a co-op event: Seven of us prepare the seven fish/seafood dishes, and the eighth makes dessert. (Note: With seven courses, the portions are smaller.)

    If you’re having a “regular” Christmas Eve party, set out the Feast Of The Seven Fishes as a buffet.

    We live near a good Italian bakery and can pick up stirato, the Italian bread closest to a baguette; but you can bake it yourself.

    Or buy baguettes!

    It’s a splendid feast, with opera playing in the background (or Christmas carols or Il Volo, if you prefer).

    For menu suggestions and a backgrounder on the holiday, check out our:

  • 2009 Feast Of The Seven Fishes
  • 2010 Feast Of The Seven Fishes
  • 2014 Feast Of The Seven Fishes
  • 2015 Feast Of The Seven Fishes
  •  
    RECIPE #1: OUR 2016 APPETIZER

    As we sit around the sofa with bottles of wine, warming up for the main meal, we’re having a bread and butter with anchovies, inspired by the Tuscan grandmother of food writer Giulia Scarpaleggia. Nonna Menna added capers as well.

    “Just use quality ingredients,” says Giulia, “because there are no tricks nor deceits!” You can even…
     
    HAVE A TASTING, COMPARING THE DIFFERENT BRANDS

    Butter. Our go-to butters are from Cabot’s and Vermont Creamery, but we’ll add Kerrygold, Organic Valley and Plugrá. If we had more capacity, we’d test Breakstone and Land o’ Lakes as well.

    Anchovies. We are happy with Cento, an inexpensive brand available at supermarkets, Trader Joe’s and elsewhere. We can also find Ortiz and Roland in our neighborhood, and are ordering some fancy brands online. (There are no fresh anchovies in our markets now.)

    Capers. Instead of Nonna’s capers, we’re using pimiento, a wonderful pairing with anchovies, with a garnish of chopped parsley. If we have time, we’ll add some lemon zest and garlic, or gremolata.
     
    PUTTING IT TOGETHER

    The recipe is a no-brainer, but here’s how we’re serving it:

    Place all the ingredients on the table and let people butter and top their own.
     
    Ingredients & Preparation

  • A basket of sliced plain striate and a basket of toasted slices (substitute baguette for stirato).
  • Unsalted butter, softened in ramekins, served blind with butter spreaders. A number written on each ramekin with a china marker, and revealed at the end of the course.
  • Anchovies in oil, drained and piled into shallow bowls or small plates, with appetizer/cocktail forks for serving.
  • Pimiento (sweet red pepper) strips.
  • Fresh minced parsley, in a ramekin with an espresso spoon (because what’s a fish course without fresh herbs).
  •  
    Variations

  • Replace the anchovies butter or sardine butter, a compound butter you can throw together.
  • Mash 1 cup of softened, unsalted butter with 1/2 cup mashed anchovies or sardines.
  • You can substitute anchovy paste, but it’s typically made with the cheapest anchovies, and very salty.
  •  

    RECIPE #2: FRUTTI DI MARE FIRST COURSE

    Frutti di mare, “fruits of the sea” in Italian, is the name of a dish made of different seafood on the coasts of Italy.

    Frutti di mare literally means “fruits of the sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish.

    It can be served in different ways: crudo (raw), fried and sautéed, for example.

    Sautéed, it is often used to top bucatini, linguine or spaghetti.

    For a first course, gather your favorite seafood and:

  • Serve it as a marinated seafood salad with good olive oil and lemon juice for at least part of the vinegar. You can serve it as is, but we prefer turning it into a green salad course.
  • You can mix the seafood with olives or capers. You can add onion. Place it atop Boston lettuce or mesclun mixed with fresh basil and baby arugula.
  • Pile it into a Martini or coupe glass, with a small romaine leaf for garnish.
  • You can serve frutti di mare as a pasta course, with good olive oil or garlic-infused oil as your sauce (don’t forget the fresh herbs). Or, use your favorite red sauce.
  • Like to make cannelloni or crêpes? Fill them with frutti de mare and top with mornay sauce.
  • Need a soup course? Cook the fish and seafood in some Swanson broth.
     
    HOW CUTTLEFISH ARE DIFFERENT FROM SQUID

    They’re different from calamari, too.

  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/fruitti di mare all ondaFB 230

    Frutti Di Mare

    Frutti di mare, mixed seafood, can be served in many ways. [1] Marinated, at All’ Onda | NYC). [2] With pasta; here’s the recipe from InPerugia.com.

     

      

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    RECIPE: Chocolate Chocolate Chip Gingerbread Cookies

    Chocolate Chip Ginger Cookies

    Swedish Pearl Sugar

    Mini Chocolate Chips

    [1] Gingerbread cookies with two hits of chocolate: cocoa powder and chocolate chips. [2] Swedish pearl sugar, not to be confused with Belgian pearl sugar, which is much larger. [3] Don’t forget the mini chips! (Photos courtesy King Arthur Flour.)

     

    How can you improve gingerbread?

    Add chocolate chips, and a tablespoon of cocoa powder. Swedish pearl sugar adds a festive touch.

    The cookies are soft and chewy, and are a delight served warm from the oven. They’ll keep for several days in an airtight container.

    Prep time is 10 to 15 minutes, bake time is 10 to 12 minutes.

    RECIPE: CHOCOLATE CHOCOLATE CHIP GINGERBREAD COOKIES

    Ingredients For 30-32 Cookies

  • 2-1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose baking cocoa, or Dutch-process cocoa
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 cup semisweet mini mini chips
  • 5 tablespoons Swedish pearl sugar*
  •  
    ________________
    *The difference between Swedish pearl sugar and Belgian pearl sugar (they’re not interchangeable) and all types of sugar.
    ________________
     
    Preparation

    1. PREHEAT the oven to 350°F. Line two baking sheets with parchment paper, or grease the sheets lightly.

    2. COMBINE the flour, baking soda, spices, salt, and cocoa. In a separate bowl, beat the butter with the sugar until light and creamy. Add the molasses and beat until combined.

    3. BEAT in the dry ingredients, then stir in the chips.

    4. SCOOP the dough a tablespoon at a time (a tablespoon cookie scoop works well here). Roll the top portion of each dough ball in the pearl sugar.

    5. PLACE the unbaked cookies 1-1/2″ apart, sugar side up, on the prepared baking sheets. Bake for 10 to 12 minutes, until the cookie surface begins to crack.

    6. REMOVE from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

     

     
      

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    TIP OF THE DAY: Struffoli, An Italian Christmas Tradition

    Struffoli Candied Fruit

    Struffoli Wreath

    Struffoli Cornucopia

    Frying Stuffoli

    Croque Em Bouche

    1000 Italian Recipes Book

    [1] A mound of struffoli, the traditional shape, from Linda’s Italian Table. It can be cut into slices, or for a party, put on the buffet so everyone can pick off what they like. [2] A loose wreath style from Il Cuori In Pentola. [3] A cornucopia shape, called Cornucopia di Sfoglia in Italian. It’s decorated with chocolate foil coins, by Oggi Cucino Cosi. [4] Frying the dough at My Spice Sage. If you can fry, you can make struffoli. [5] Croque em bouche, a special occasion treat in France, is often served instead of wedding cake. These smaller versions are decorated for the holidays by François Payard Bakery in New York City. [6] The recipes in this book include one for struffoli, reprinted below. You can see the recipes for any of these photos by clicking their links.

     

    How about a holiday baking project for family and friends?

    If you don’t have your own holiday baking tradition like Christmas cookies, gingerbread people or spritz cookies, how about struffoli?

    Struffoli (STROO-fo-lee) are puffy balls of eggy fried dough coated in honey. They are a traditional Christmas sweet in Naples and other parts of central and southern Italy.

    The fried dough is stacked into a cone-shape centerpiece or assembled into a wreath design. More ambitious cooks have the puffs spilling out a pastry horn of plenty. We like to present it with after-dinner coffee.

    It’s actually quite easy: If you can fry, you can make struffoli.

    Struffoli look like a smaller, flat croquembouche. Both have a crunchy outside and soft inside.

  • Croque Em Bouche is made from profiteroles—cream puffs—that are baked, filled and stacked into the shape of a large cone. The puffs are held together by caramelized (spun) sugar and finished with drizzled caramel. It is served for weddings and other celebrations.
  • Struffoli is made from deep-fried dough the size of marbles. There is no filling, but the balls are rolled in honey to stick together. They can be shaped into a cone or a wreath.
  • Stuffoli can be set on a cone base made from nougatine, a mixture of caramelized sugar and sliced almonds.
  • Croque em bouche is also traditionally served during baptisms and other special occasions. The name means “[it] cracks in the mouth,” which is what the caramelized sugar does!
  •  
    DECORATING THE STRUFFOLI

    While struffoli can be served plain, you can express your creativity with decorations.

  • The Italian preference is for pastel sprinkle mixes. We suggest red, green and white sugar holiday confetti or sprinkles.
  • For an old-fashioned approach: candied red and green cherries or other candied fruits.
  • You may want to avoid Jordan almonds or candied nuts, another traditional decoration, if any guest may be allergic.
  • Like to roll fondant? Drape a red “ribbon” around the pastry and top with a “bow.” You can use real ribbon if you prefer.
  • Want elegance? Get gold and silver edible dragées and pearls.
  • Our favorite: strips of candied orange peel or an assortment of all the citrus peels you can collect. Dipping the peels in chocolate is our own personal touch. Here’s a recipe.
  •  
    RECIPE: STRUFFOLI (NEAPOLITAN HONEY BALLS)

    This recipe, from 1,000 Italian Recipes by Michele Scicolone, can easily be doubled. It is © copyright Michele Scicolone.

    If you like the idea but not the labor, call the nearest Italian bakery and order one.

    Ingredients For 8 Servings

  • 1 cup all-purpose flour plus more for kneading the dough
  • 1/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 teaspoon grated lemon or orange zest
  • Vegetable oil for frying
  • 1 cup honey (about 6 ounces)
  •  
    TIP: Use quality honey instead of the generic supermarket variety for a more elegant flavor.
     
    Preparation

    1. COMBINE the cup of flour and the salt in a large bowl. Add the eggs and lemon zest and stir until well blended.

    2. TURN OUT the dough out onto a lightly floured board and knead until smooth (about 5 minutes). Add a bit more flour if the dough seems sticky. Shape the dough into a ball and cover with an overturned bowl. Let the dough rest 30 minutes.

    3. CUT the dough into 1/2-inch-thick slices. Roll one slice between your palms into a 1/2-inch-thick rope. Cut the rope into 1/2-inch nuggets. If the dough feels sticky, use a teeny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)

    4. LINE a tray with paper towels. Pour about 2 inches of oil into a wide heavy saucepan and heat to 370°F, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.

    5. PLACE just enough struffoli in the pan to fit without crowding, taking care not to splash the hot oil. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown (1 to 2 minutes). Remove with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough. When all of the struffoli are fried…

     

    6. GENTLY HEAT the honey to just a simmer in a large, shallow saucepan. Remove from the heat, add the drained struffoli and toss well. Transfer the struffoli to a serving plate and shape into a mound or wreath. Decorate as desired.

    7. TO SERVE: For each person, break off a portion of the struffoli with two large spoons or a salad server. Or, pass the plate so people can take what they like.

    You can store struffoli at room temperature, covered with an overturned bowl, for up to 3 days.

    STRUFFOLI HISTORY

    The ancestor of struffoli dates back to ancient Greece. A similar dish is described by Archestratus, a Greek poet from Sicily.

    Called enkris, the dough balls were fried in olive oil (source).

    The name derives from the Greek word strongoulos, meaning “rounded in shape.”

    Fast forward to the early 17th century. The nuns of Naples were famous for their sweets, which they sold to the public. Each convent had a specialty. According to tradition, struffoli are considered good luck because the balls are a symbol of abundance.

    At Christmas, the nuns made struffoli as gifts for their aristocratic patrons, to thank them for their charity throughout the year. The tradition was copied by home cooks and became a Christmas tradition (source).

     
      

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    RECIPE: Skillet Cornbread

    Skillet Cornbread Recipe

    New England Open House Cookbook

    Corn Bread Squares

    [1] The earliest cornbread was made in a skillet: Rectangular baking pans were not yet in use. This recipe is courtesy [2] the New England Open House Cookbook by Sarah Leah Chase. [3] Corn pone, also called hoe cakes and johnny cakes, was the immigrant European’s version of the Native American cornmeal flatbread. [4] Today cornbread is most often cooked in a rectangular pan, like this recipe from Sally’s Baking Addiction.

     

    Serve this skillet cornbread for breakfast with eggs.

    Or serve it for lunch with a bowl of hearty soup and/or a salad.

    The recipe is from the New England Open House Cookbook via Vermont Creamery, which used its exquisite cultured butter and crème fraîche. Chopped scallions create a piquant counterpoint to the rich dairy.

    The garnish is optional, but adds excitement to an already yummy dish. Crème fraîche or sour cream, plus fresh chopped scallions, are a delightful finish.

    We have three more cornbread recipes for your perusal:

  • Buffalo Chicken Cornbread With Blue Cheese Salad
  • Queso Fresco & Scallion Cornbread
  • Marcus Samuelsson’s Jalapeño Cornbread (video recipe)
  •  
    RECIPE: SKILLET CORNBREAD

    Ingredients

  • 1-1/3 cup cornmeal
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup buttermilk (you can make your own—see footnote*)
  • 2 eggs
  • 8 tablespoons unsalted butter, melted
  • 1 cup fresh corn, cut from the cob
  • Optional: 1-2 tablespoon fresh cilantro, finely chopped
  • Optional: 1/2 cup finely chopped fresh jalapeños, mixed red and green, or to taste
  •  
    For The Garnish

  • 8 ounces crème fraîche (you can make your own) (substitute sour cream)
  • 2-3 scallions or fresh herbs (basil, chives, cilantro, parsley, sage, thyme), chopped
  •  
    Preparation

    1. PREHEAT the oven to 375°F. Mix together the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.

    2. WHISK together in another bowl the milk, buttermilk and eggs. Pour in the melted butter and stir well. Add these wet ingredients to the dry ingredients and stir till combined. Gently fold in the corn kernels.

    3. POUR into the prepared cast iron skillet. Bake for 25-30 minutes or until done.

    4. TO SERVE: Top with crème fraîche and a sprinkle of scallions.
     
    ________________
    *To make buttermilk, just add a tablespoon of distilled white vinegar to a cup measure and add enough milk to make an even cup. Let stand five minutes.

     
    THE HISTORY OF CORNBREAD

    Corn, which originated in what today is Mexico, was turned into flatbread–the tortilla—in its native land. Leavened breads were not indigenous, and the concept of raised bread wasn’t known until the arrival of the Spanish.

    As corn spread from Mexico northward, it was cultivated by Native Americans across the southern region of what is now the United States. When European settlers arrived, they learned to cultivate and cook corn from the Cherokee, Chickasaw, Choctaw, and Creek.

    The North American natives had also learned to make another unleavened cornbread, in the form of flat oval cakes or loaves. Mixing cornmeal and water, they cooked the batter in hot ashes.

    The Europeans called it cornpone, or pone. Pone is a shortened version of the Virginia Algonquian word for bread, appone; although pone is fried cooked gruel rather than flatbread (the fine points can be argued, but not here and now).

     

    The immigrant Europeans added some salt and fried the mixture in lard in their skillets. Skillet breads, pies, etc. date back generations before people had home ovens, much less baking pans. Everything was cooked over a fire in a cast iron pot or a skillet; or in some towns, in a central community oven.

    In parts of England, hoe was a colloquial term for griddle. The tale that hoe cakes were cooked by field workers on their hoes over a fire is a story perpetuated but not substantiated.

    The fried corn batter is also known as hoe cakes and johnnycakes. Today, outside the South, we call them corn pancakes.

    Here’s a recipe for hoecakes and for johnnycakes; the photos are below.
     
    Johnnycake is similar, The modern johnnycake is found in the cuisine of New England, A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened

    The immigrants adapted cornmeal to their European recipes: bread loaves and muffins, corncakes, fritters, hoecakes and pancakes, liquor, porridge and so on. Most people had little cooking equipment. The skillet served multiple purposes, from frying to baking.

    Cornbread became popular as the main ingredient for a dressing or stuffing with fowl (the difference: stuffing is cooked inside the bird; dressing is cooked in a separate pan).
     
    What Is Cornmeal?

    Cornmeal is produced by grinding dried raw corn grains. The finest grind is used for baking, a medium grind for porridge and polenta, and a coarse grind for grits. Raw corn kernels spoked in hot water and an alkaline mineral like calcium hydroxide is called hominy (pozole in Spanish) and ground and mixed into masa harina, the dough used to make tamales and tortillas.

    Cornbread can be baked or fried, even steamed. Steamed cornbread is more like cornmeal pudding or mush, moist and chewier than a traditional bread. Here’s more on the evolution of cornbread plus early cornbread recipes.

    One thing to note: Originally cornbread did not contain sugar. As disposable income increased, this expensive ingredient was added as a variation, to make cornbread more like a cake.

    Unfortunately, more and more sugar was added until cornbread became an overly-sweet, simple bread. That’s fine if you want cake; you can serve sweet cornbread with berries and whipped cream.

    But if it’s bread you want, lose the sugar. We prefer to add whole corn kernels for sweetness, or enjoy cornbread as a savory bread.
     
    CRÈME FRAÎCHE, MASCARPONE OR SOUR CREAM?

    When should you use which? Here are the differences.

    Here are the differences.

     

    Corn Pone

    Johnnycakes

    Original Corn Plant

    [1] Hoecakes. Here’s the recipe from the Wall Street Journal (photo Christopher Testani | Wall Street Journal). [2] Johnnycakes come in different shapes—flatter, plumper, individual or the size of an entire skillet. Here’s the recipe for these pancake-syle johnnycakes from About.SouthernFood.com. [3] Who would have imagined that the wisp at the left evolved into the plump ear of corn we know today? Here’s the whole story.

      

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