Cranberry-Orange Griddle Cakes
with Smoked Duck
This dish was created by Vicki Sebastiani and included in her best-selling cookbook "Cucina Viansa," available at www.viansa.com.
1/4 cup dry white wine
1/2 cup sweetened dried cranberries (about 2-1/2 ounces)
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
5 teaspoons sugar
1 egg, well beaten
3/4 cup milk
1 tablespoon finely grated orange zest
10 ounces smoked duck, ham or cured meat of your choice
3 tablespoons sour cream
Heat wine and soak cranberries in it for 10 to 15 minutes; set aside.
Combine the flour, baking powder, salt and sugar, and mix well. Combine the beaten egg with milk, orange zest, cranberries and wine. Add the liquid mixture to the flour mixture and beat until smooth.
Heat a large non-stick skillet until hot. Using a tablespoon, spoon batter into hot skillet, forming mini-cakes about 1 inch in diameter. Cook on both sides until golden. Be sure each spoonful contains a cranberry or two, as they tend to sink to the bottom of the batter. Remove to a baking rack to cool, or to a warm serving platter if serving warm.
Cut the meat into 36 slices (about 1/4 ounce each). Dab each piece of meat with about 1/4 teaspoon of sour cream and "glue" it onto a griddle cake. Serve warm or at room temperature.
If desired, top with an additional tiny dollop of sour cream and a sliver of chive or minced chive to garnish. (Top with Red Pepper Relish for additional color and flavor.)
Makes 36 cakes.
Recipe courtesy of Viansa Winery.
|
