Method of Preparation;
In a mixing bowl add the cornmeal, salt, orange zest, and sugar and mix.
Add enough boiling water to make the swell and mix well.
Let sit for a few min to fully absorb the water then add enough milk to make the mixture easily drop from a spoon.
Add spoonfuls to a greased hot skillet either non stick or cast iron and cook about 3-4 min on each side then serve with soft butter and maple syrup.

This recipe was used by Frank Terranova on his April 29th “Cooking with Class” program. We tried it with our Gray’s Grist Mill Jonnycake Meal and think it is delicious.

FOOD, CULTURE, ART, AND EVENTS OF FARMCOAST NEW ENGLAND
Discover Farmcoast has a wonderful blog full of  interesting retailers, great lodging ideas and places to eat  along the Tiverton, Little Compton, Westport and Dartmouth coastline.

http://farmcoast.com/blog/

One of their recent blogs featured Gray’s Grist Mill. The blog entitled  ”Worth the Journey” has some beautiful descriptions and photos of our old mill.

They write, “A fresh cup of coffee and hot breakfast, like most other things in New Enlgand, come with a long history, especially if your griddle-compainion of choice are jonnycakes….” to read more about the history of Gray’s Grist Mill and our authentic Jonnycake Meal go to: http://farmcoast.com/blog/2012/02/worth-the-journey/

 Thank you Farmcoast for your great article. 

Thanks to Karen Ingraham – check out more gluten-free recipes on her site celiacgirlri.com

Mix dry ingredients and refrigerate until your ready to use. Pour boiling water (merely hot will not do) over meal. Batter should be of a plopping consistency, not falling immediately off the spoon, but not running.
Add ground or grated orange rind to taste. Use a cast-iron or non-stick griddle, not cast-aluminum. Sprinkle oil on the pan and drop the batter on, a tablespoon at a time. Cook approximately 6 minutes on each side, until the edges begin to brown. Before turning, sprinkle oil on each cake.
In a separate pan, melt butter, more grated orange rind and Grand Marinier, adjusting the proportions to taste. Pour over the platter of cooked jonnycakes, where the sauce will from a sticky glaze. – Delicious!!!

Hope you will browse our selection of other products from Gray’s Grist Mill.

View the full video.

1 cup all-purpose flour
1 cup Gray’s Grist Mill Jonnycake Meal – stoned ground and alway freshly ground
1 teaspoon kosher salt, plus more for sprinkling
5 black peppercorns crushed
3 tablespoons sugar
1 teaspoon baking powder
1/2 cup whole milk
4 tablespoons unsalted butter, melted
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh thyme

Preheat the oven to 400 degrees.
Combine the flour, cornmeal, salt, peppercorns, sugar and baking powder in a large mixing bowl.
Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the  flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms.
Use  a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of 1/4 inch or less. Place the bottom parchment with a dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon salt and bake for 8 to 10 minutes, or until golden around the edges.
Remove the dough form the oven and cut it into 2-inch squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they will break apart easily once fully baked.) Return the cracker to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve.
The crackers will keep in an airtight tin or glass jar at room temperature for up to two weeks.
Serves: 6 to 8.

This recipe is adapted from “The Italian Table: Eating Together for Every Occasion,” by Ron Suhanosky

Kathleen Daelemans

Gray’s Grist Mill has received communication from Kathleen Daelemans. She is one of the country’s “Top Ten Rising Star Chefs”. Chef Kathleen Daelemans’ recipes have been showcased in respected food and wine journals including Bon Appetit, Wine Spectator, Gourmet, Food & Wine, and Eating Well. She is also a frequent media expert on the well-known Today Show.
Ms. Daelemans thinks,”The Miller’s Choice” Gift Box would be a wonderful selection for a special segment they are putting together to air Dec. 14th at 11:00 AM on the “Kathie Lee Gifford and Hoda Kobe Show”. The Segment “Holiday Gift Idea” will feature last minute gift ideas for Christmas with Free Shipping.
Our Special Shipping Offer will run Dec. 16th only and will be exclusive to the “NBC Today Show Exclusive Miller’s Choice Special Christmas Box” for $40.00. This is a wonderful opportunity for Gray’s Grist Mill to introduce our products to an audience of new Jonnycake Lovers. Already Kathleen Daelemans loves are products and hopes word will “spread like warm Maple Syrup on a plate of hot Johnnycakes!”
Thank You