"Sex is good, but not as good as fresh sweet corn." Garrison Keillor
I recently visited NYC and got the chance to visit the famous Momofuku Milk Bar . I tried crack pie, compost, and the corn cookie. In my opinion they were all very good. The crack pie got better with every bite. The caramel finish was SWEEEEEET! The corn cookie has a very Ahem...corny flavor . I nice smooth and light texture. However, to my surprise- my 2 companions ( Ana and Donna) were not over joyed. They just thought it was all - "OK"
In my research in developing my own corn cookie here is some info I found . An Italian cookie called Krumiri. However, i did not taste any vanilla in the Momofuku . But who knows it was pouring rain all day in NYC, and I was already to soaked to focus. :/
The "paste 'd melia" (as they are called in piedmontese dialect) date back to the country tradition of Piedmont.
In the traditional recipe of Krumiri we can find corn flour, sugar, eggs and butter.
The history of krumiri: typical Piemontese sweets , dates from 1870 when the confectioner Domenico Rossi decides to experiment with his friends in the coffee his invention of cookies.
The official date of creation of these typical cookies in Casale Monferrato, however, is traced back to 1878, in the same year when died the first King of Italy, Vittorio Emanuele II. It appears that the shape of Krumiri is due to their characteristic mustache "handlebar"
Regarding the name Krumiri is not known with certainty its origin. Could come from Tunisian tribes or the name of a liquor that often accompany these cookies. The original recipe of Krumiri is secret , below it a carryover which is close to the original:
Piazza Piedmont Maize cookies - my version
200 g butter
200 g sugar
200 grams corn flour ( i used corn meal )
3 egg yolks
4 tablespoons corn oil ..I added the oil to add a more corn flavor, and to pipe it in a pastry bag
pinch of salt
Cream butter, sugar, oil. Add yolks one at a time to butter and sugar. Sift flour , and maize . Mix into creamed mixture. Pipe with a star tip in circles. Bake on parchment paper at 350 degrees until golden brown.
corn flour 210 g
butter 210 g
white flour 150 g
sugar 120 g
3 egg yolks
Mix the flour corn, flour, butter, sugar, egg yolks, a pinch of salt and vanilla; Let stand. Fill a pastry bag. Pipe into a "v"" shape to mimic a "handlebar."
Bake at 350 degrees F - for 10 minutes let stand for a whole night.
The Krumiri are excellent with zabaglione.
I did not bake the Krumiri, but i did bake my version. and I love it. It is unusually sweet, light and with crunch of the course corn meal. Think sugar cookie with texture. Plus, the bite of salt ...gives it that salty sweet combo that I love :) I did not miss the vanilla, but I am curious of how it would taste . Next time. A perfect afternoon tea cookie, or late night treat with a strong cup of coffee. Heaven.