I had a terrible time deciding what to serve along with the turkey snood postcard. Of course I wanted to serve snoods but things being what they are, I didn’t find one ready to hit the saute pan.
The alternate was cockscombs and I did find some
. . . . but didn’t get around to cooking them yet.
Instead, since the Tom Turkey was carrying along a nice ear of corn in the postcard, I decided to make corncakes. The ones pictured below were slightly sweetened and served for breakfast with a bit of honey.
There are delicate little bits of corn inside these corncakes – the recipe is quite adaptable and can be served as a savory side by adding scallions, peppers, chili powder, herbs – any number of good things!
hey, loved this post! the coloured pasta is also available here in crete – we even have striped lasagne (gotta buy a pack to show you!)
and surprise surprise i make corncakes – its a favorite snack of ours!
What do you flavor your corncakes with, Maria?
And yes, the colored pastas are pretty – and pretty expensive too! At least the ones which use the deeper colors.