Sunday, August 23, 2009
Pikelets with Corn, Peach and Tomato Salsa
I am terribly susceptible to suggestion. (This is apparently confession weekend at feeding maybelle).
When I read about pikelets at more than burnt toast, I wanted them immediately. My desire was not born of cultural affinity or childhood remembrance. I had never heard the word pikelet until Bellini Valli posted them. But, the word itself seemed so charming, as if sitting down to the plate makes you a kid again dressed in your fairy outfit. Cynical Anglos and Australians might laugh at my naiveté. But, imagine never hearing of something say a moon pie; what picture comes into your mind?
So back to me and my susceptibility…I just couldn’t shake the pikelets. I woke up this morning and needed them. We used the recipe from Souvlaki for the Soul because it seemed flexible to adapt to both sweet and savory cravings. We topped half with fresh peaches from our CSA and maple syrup for J-- and Belle. For the other half, we paired them with a peach, tomato and corn salsa. As someone who is not super hot on pancakes, I found these pikelets perfect for breakfast—fluffy but neutral in flavor. I am hoping pikelets are the new pancakes in our house.
Peach, tomato and corn salsa
½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper
½ - 1 tsp fresh mint
In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves
Toss everything, add salt and lime to taste.
This is also my entry for One Local Summer. The milk is Snowville Creamery Whole, the yogurt homemade; the egg, corn, and peaches from Maple Valley and Sugarbush, the tomatoes from our yard.