Get these recipes courtesy of Annabel Cohen. She'll host a cooking class at noon on Saturday, Nov. 10 at the Better Health Market in Bloomfield Hills (2053 South Telegraph Road).
Proscuitto and Parmesan Asparagus
12 asparagus spears 6 slices of prosciutto Extra Virgin Olive Oil Fresh ground pepper to taste ½ cup fresh grated Parmesan Cheese
Preheat oven to 450°F. Trim the woody ends of the asparagus with a knife.
Slice the prosciutto in half lengthwise to make 12 strips. Wrap the prosciutto around the asparagus spear.
Place spears on a rimmed baking sheet and drizzle lightly with olive oil and sprinkle with cheese. Roast in the oven for 5-8 minutes, until the prosciutto is browned and the cheese is melted a bit. Serve warm or at room temperature, seasoned with fresh ground pepper. Makes 12 appetizers.
Apple Cherry Salsa
1 medium apple, your favorite variety, unpeeled, seeds removed and cut into 2-inch chunks 1/2 cup dried cranberries or cherries 1/2 cup cherry jam 3 Tbsp. fresh lemon or lime juice 3 scallions, cut into 2-inch pieces 1/2 cup cilantro leaves 1 tsp. chili powder 1 tsp. lime zest 1-2 tsp. hot red pepper sauce, such as Tabasco Salt to taste
Combine all ingredients in the bowl of a food processor and pulse to chop. Adjust salt to taste. Transfer to a serving bowl. Makes 8 or more servings.
Southwest Corn Cakes
Perfect at a side dish or appetizer.
1/2 cup gluten-free flour 1 cup cornmeal 1 tsp. kosher salt 1/2 tsp. ground black pepper 2 large eggs, beaten lightly 2 cups fresh or frozen corn kernels, drained 1 cup chopped red pepper 1/2 cup chopped onions 1/2 cup or more water 1/4 cup vegetable oil 2 Tbsp. red pepper sauce (such as Tabasco) or to taste
Vegetable oil for frying
Combine all batter ingredients in a large bowl and stir well to combine. Let stand for 10 minutes before cooking.
Add enough vegetable oil to a large nonstick skillet to cover the bottom. Heat over medium-high heat until hot. Test fry a latke by pouring 1 heaping tablespoon of the batter from the tip of the spoon (not from the sides of the spoon or the pancake may not be round), and frying until golden on each side. If the batter is too thin and "spreads" too much, add more flour to the batter. If the batter is too thick (doesn't spread slightly), add more water. Taste your "test" corn cake for seasoning and adjust salt, pepper and pepper sauce to taste.
Make the corncakes, adding more oil the skillet as needed. Transfer the finished corn cakes to a dish or pan topped with several layers of paper towel. Eat warm or at room temperature. These may be made up to a day in advance and reheated at 300˚F. for 15 to 30 minutes. Makes about 2-dozen corn cakes.