Quoting Nancy Backus to Michael Loo <=-
Fords / Bloomfield / they've gone to the Holloway House there
for special occasions
I don't remember him talking about that place here and I got curious
so I looked them up. What a charming old place! And a solid old
fashioned menu at reasonable prices. Their website states they
closed down as the owners were retiring and nobody was willing to
take over the place. It's a shame when unique, venerable old
institutions with personality get ignored by the younger generation
who prefer corporate chains with phony decor and trendy items.
From Holloway House:
--MM
Ganondagan Olive Oil and Fire Roasted Corn Cake with Rhubarb Compote
1 1/4 cups flour
1/2 cup Roasted Corn Flour
2 teaspoons baking powder
1 teaspoon salt
zest of one orange or one lemon
1/2 cup vegetable oil
2 eggs
1 cup of sugar
1/2 cup dry white wine (sub apple juice or cider)
1/3 cup sugar
1 1/2 qts. fresh rhubarb cut in 1" pieces
1 cup frozen strawberries with their juice or
1 1/2 cups fresh cut in half
1 1/2 cups sugar
1/2 teaspoon of vanilla
juice of 1/2 a lemon
This recipe was developed by Pamela Graham, pastry chef at the
Holloway House Restaurant in Bloomfield, N.Y. It was designed to
showcase the delicious possibilities of cooking with the Ganondagan
White Corn Project's Fire Roasted White Corn Flour.
It can be served with any seasonal fruit, warm with maple syrup at
breakfast, or alone, as a rustic yet sweet ending to any meal.
For the cake: oil an 8" round pan and line the bottom with
parchment and oil the parchment. In one bowl stir together flours,
baking powder, salt, and zest of orange or lemon. In a separate bowl
whisk vegetable oil, eggs, 1 cup sugar, and dry white wine or juice.
Add the wet to the dry and stir until just mixed, turn into prepared
pan and sprinkle the top of the cake evenly with 1/3 cup sugar. Bake
at 350 for 30-40 minutes or until the cake is golden and a tester
tests clean. Cool on rack for 15 minutes. Remove from pan and remove
parchment. Move to serving plate.
For the compote: Place in saucepan fresh rhubarb, strawberries, 1
1/2 cups sugar, vanilla and lemon juice. Cook until the rhubarb if
soft and thickening but not mush! If it not thick enough for your
taste you may thicken with a few drops of cornstarch mixed with
water.
To serve: Place wedges of cake on serving plates or bowls and top
with the compote, garnish with whipped cream or ice cream. Best
served slightly warm.
From: Ganondagan State Historic Site's Iroquois White Corn Project
in Victor, NY.
http://ganondagan.org/
---
Cheers
Jim
... If you can't sleep at night it's because you're still awake.
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