Cornmeal Rosemary Cake, Sweetened Chevre and Honey Butter

EGREMONT, Mass. (Mass Appeal) – John Andrews Farmhouse Restaurant in Egremont was named one of the World’s 25 Best Farmstead Experiences by TheDailyMeal.com. Chef & Owner Dan Smith’s constant connection to fresh, local sustainable food is rooted in his farm experiences and helps to shape his menus. He joined us to share his recipe for Cornmeal Rosemary Cake, Sweetened Chevre and Honey Butter.

John Andrews Farmhouse Restaurant
224 Hillsdale Rd, Great Barrington

To make a reservation call (413) 528-3469 or visit JARestaurant.com for more information.

Cornmeal Rosemary Cake, Sweetened Chevre and Honey Butter

Ingredients:

  • 4 large eggs, separated
  • ½ cup honey
  • 1/4 cup sugar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 3/4 cup cornmeal
  • 3/4 cup yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum
  • 3/4 cup gluten-free flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt

Directions:
Preheat oven to 325⁰F. Butter and flour (gluten-free flour) a 9-inch spring form pan or with non-stick cooking spray and set aside.
In a bowl of an electric mixer, use the whisk attachment to beat the egg yolks for 30 seconds. Add honey, 2 tbs. of sugar and continue to beat until the mixture is very thick and pale in color. With the mixer on low speed add the yogurt, olive oil, rosemary, vanilla extract and rum into the egg and honey mixture.
In a separate bowl, whisk together the cornmeal, gluten-free flour, baking powder and salt. With the mixer on low speed, gradually add the dry ingredients to the batter.
In a bowl of an electric mixer, use the whisk attachment and whip the egg whites and remaining sugar until soft peaks. Fold the egg whites into the batter and pour into the prepared pan.
Bake for 45 to 50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
Allow the cake to cool briefly in the pan, then turn out onto a platter and serve warm.

Honey Butter

Ingredients:
1/4 cup honey
1/4 cup butter
fresh ground black pepper

Directions:
Use a stainless steel sauce-pan, over medium low heat, gently warm honey while whisking in butter. Add black pepper to taste. Serve warm over Cornmeal Rosemary Cake

Sweetened Chevre

Ingredients:
1 cup (8 ounces) Chevre
1/2 cup heavy cream
1 tablespoon honey
vanilla extract

Directions:
In a bowl mix Chevre, honey and a few drops of vanilla. In another bowl, whip heavy cream and fold into Chevre mixture. Keep chilled and serve with cornmeal rosemary cake.

About Chef Dan Smith:
Dan Smith has been the chef-owner of John Andrews Farmhouse Restaurant in South Egremont, Mass. since 1990, creating regional cuisine for close to 25 years, long before farm-to-table was a trend. In 2013, his restaurant was named World’s 25 Best Farmstead Experiences in The Daily Meal – the fastest-growing food site on the web with more than 7.1 million unique visitors. John Andrews Farmhouse Restaurant was one of only two U.S. destinations in the Northeast selected.

Smith’s longstanding connection to fresh, local sustainable food is rooted in his farm experiences and is the starting point for his menus at John Andrews Farmhouse. He has been working with local farmers and producers, develops his menu around their products and is inspired by the produce they bring to his kitchen door. Smith treats ingredients and employees with care to create a beautiful dining experience for his guests. In addition to his work with farmers in the Berkshires, Hudson Valley and northwestern Conn., Smith created his own garden on the property, which supplies additional produce for the restaurant. The commitment to local products and service is evident in his guests’ dining experience.

About John Andrews Farmhouse Restaurant:
John Andrews Farmhouse Restaurant specializes in regional American cuisine with an emphasis on local fresh and seasonal ingredients and Italian regional influences. The food is crafted by Chef-owner Dan Smith, Sous Chef Nathan Turner and their team, and highlights farms and food artisans in the Berkshires, Hudson Valley and northwestern Connecticut. In 2013, the restaurant was named World’s 25 Best Farmstead Experiences in The Daily Meal – the fastest-growing food site on the web with more than 7.1 million unique visitors. John Andrews Farmhouse was one of only two U.S. destinations in the Northeast selected.

Promotional consideration provided by John Andrews Farmhouse Restaurant.

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