2 cups Gray’s Grist Mill Stone Ground white cornmeal
1 teaspoon salt, or to taste
1 1/4 cups milk
3/4 cup cold water
about 6 ounces sharp Cheddar, sliced thin
In a bowl combine the cornmeal, the salt, and 3/4 cup cold water, stir in the milk, and combine the mixture well. Heat a well-oiled griddle or heavy skillet over moderate high heat until it is hot but not smoking. Working in batches and using a tablespoon measure, measure out 1 tablespoon batter onto the griddle fro each jonnycake, spreading the batter to form 3-inch rounds. (it’s important to stir the batter so the batter stays well blended.) Cook the jonnycakes for 3 to 4 minutes, or until they are cooked through. Turn the jonnycakes and cook them for 2 minutes more. Top each jonnycake with a slice of the Cheddar, cook the jonnycakes until they are golden brown and the cheese is melted, and keep them warm. Make jonnycakes with the remaining batter and Cheddar in the same manner. Makes about 20 to 24 jonnycakes.
1 cup raisins
1/3 cup fresh orange juice
2/3 cup unbleached all-purpose flour
2/3 rye flour
2/3 cup Gray’s Grist Mill Jonnycake Meal
2 teaspoons double-acting baking powder
1 teaspoons baking soda
1/2 teaspoons salt
1 cup milk
2 large eggs, beaten lightly
2 tablespoons butter, melted and cooled, or vegetable oil
2 tablespoon honey
1 tablespoon freshly grated orange zest
In a small bowl combine the raisins and the orange juice and let the mixture stand for 15 minutes. Into bowl sift together the unbleached flour, the rye flour, the cornmeal, the baking powder, the baking sod and the salt. In a small bowl whisk together the milk, ,the eggs, the butter, the honey, and the zest, pour the milk mixture into the flour mixture, and add the raisin mixture. Stir the batter until it is just combined, divide it among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 375 F oven for 20-25 minutes, or until tester comes out clean.
Makes 12 muffins.
1 cup Gray’s Grist Mill Jonnycake Meal
1/2 tsp salt
1 tsp orange zest (optional)
3/4 tsp sugar
Pure Maple Syrup
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.
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!!!
1 lb chicken breast, cooked and shredded
2 Tablespoons of rice flour
2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
5 carrots, sliced/diced thin
1 can quartered artichokes
1/2 of a large red bell pepper
1 pkg of sliced mushrooms
3/4 cup of sweet peas
1/2 cup boiling onions or regular onions, diced
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream
1 clove garlic, minced
1/2 cup of Gray’s Grist Mill cornmeal
1/4 white rice flour plus 2 Tablespoons
2 Tablespoons of tapioca flour
3/4 teaspoon of xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon honey
3/4 cup of milk
2 Tablespoons of olive oil
Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom.
In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.
To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.
Serves about 6
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
3 tablespoons butter
1/2 cup sugar
2 eggs, lightly beaten
1 1/4 cups Gray’s Grist Mill Johnny Cake cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons butter
Preheat oven to 375° F.
Cream together the 3 tablespoons butter and the sugar.
Add the eggs and beat until light and fluffy.
Sift together the cornmeal, flour, baking powder, and salt. Add, alternately with the milk, to the creamed mixture.
Meanwhile, grease a 9- or 10-inch cast-iron skillet with the 2 teaspoon butter and place it in the heated oven until the butter is sizzling hot.
As soon as the batter is mixed, pour it into the hot skillet and place the skillet immediately back into the hot oven. Bake until firm and the surface is lightly browned – about 30 minutes.
Cut into wedges and serve warm with plenty of fresh butter and dark molasses.
Make 6 to 8 serving.
A COGGESHALL THANKSGIVING FAMILY TRADTION
handed down by Emily May (Coggeshall) Battcher or Bristol, RI.
STEP ONE: Make day of two ahead
1 lb. Gray’s Grist Mill Jonnycake Meal
1 tsp. salt
1 cup milk
Make thick Jonnycakes and fry on a greased (Crisco) griddle until browned on both sides. Let cool. Refrigerate until ready to make the stuffing.
1/4 lb. salt pork minus rind
3 large onions
2 large loaves stale white bread
salt and pepper
1 box Bell’s poultry seasoning
Grind onion and jonnycakes. Place in large bowl. Wet bread with water, squeeze out the excess and break into a bowl. Add salt and pepper, poultry seasoning; mix well. Taste. Use up to one 1 oz. Bell’s. Grind salt pork and mix thoroughly with other ingredients. Stuff turkey and cooked as directed.
GREAT FOR DINNER OR BRUNCH
1 cup Gray’s Grist Mill Johnnycake Meal
1-3/4 cups water
1 small onion, finely chopped
2 tsp salt
Dash of pepper
In a bowl, gradually stir cornmeal into water. Add onion, salt and pepper and combine the mixture.
In a skillet, heat 1/4-inch oil to 370°. Drop batter by heaping tablespoons into the oil and fry the rounds, turning them once, until they are golden. Drain them on paper towels. Serves 6 to 8.