Farm To Fork Part 9

Orangecello Limoncello, a richly lemon-scented liqueur produced mainly in southern Italy, is traditionally served chilled as an after-dinner digestif. It is fairly easy to make at home and can be made with a variety of lemons to produce slightly different results. I thought it would be fun to try to make this traditional drink with oranges instead, and the results are out of sight.

8 navel oranges1 bottle (750 ml) Everclear or other neutral high-proof alcohol2 cups sugar6 cups water 1. Remove the orange zest with a Microplane zester or a vegetable peeler, being careful to avoid any white pith. Set the oranges aside for another use. Remove the orange zest with a Microplane zester or a vegetable peeler, being careful to avoid any white pith. Set the oranges aside for another use.

2. Put the zest and the alcohol in a gla.s.s jar, and cover it with a tight-fitting lid. Set it aside in a cool, dark place for 4 days, until the zest has turned pale and the alcohol has an orange color. Put the zest and the alcohol in a gla.s.s jar, and cover it with a tight-fitting lid. Set it aside in a cool, dark place for 4 days, until the zest has turned pale and the alcohol has an orange color.

3. Strain the alcohol through a fine-mesh sieve into a clean bowl. Discard the solids. Strain the alcohol through a fine-mesh sieve into a clean bowl. Discard the solids.

4. Combine the sugar and the water in a medium saucepan, and stir over medium heat until the sugar dissolves and the syrup is clear. Do not allow it to boil. Remove from the heat and let cool. Combine the sugar and the water in a medium saucepan, and stir over medium heat until the sugar dissolves and the syrup is clear. Do not allow it to boil. Remove from the heat and let cool.

5. Once the syrup is cool, add it to the strained alcohol, and stir to combine. Pour the orange-infused liqueur into clean bottles, and seal them with corks or screw tops. Set aside for 2 weeks at cool room temperature to allow the liqueur to mellow. Once the syrup is cool, add it to the strained alcohol, and stir to combine. Pour the orange-infused liqueur into clean bottles, and seal them with corks or screw tops. Set aside for 2 weeks at cool room temperature to allow the liqueur to mellow.

6. Chill before serving. Chill before serving.

10 cups

Satsuma Vinaigrette Satsumas, like tangerines, are part of the mandarin orange family. Small and sweet, they are prized for their flavor. In southeastern Louisiana, citrus groves flourish with specialties such as satsumas, sweet navel oranges, Meyer lemons, and tangerines. Citrus vinaigrettes are versatile-they can be used not only on salads but also drizzled over sauteed fish or grilled chicken. This recipe can be adapted to use any variety of mandarin.

4 satsumas1 tablespoon white wine vinegar2 teaspoons freshly squeezed lemon juice1 teaspoons finely chopped shallot2/3 cup canola oilSalt and freshly ground black pepper, to taste 1. Using a Microplane zester, grate 1 teaspoon zest from one of the satsumas. Then cut away all the peel from the satsumas, leaving them free of any white pith. Working over a bowl, segment the satsumas by slicing along the membranes on both sides of each segment. Use the edge of the knife to help release the segments into the bowl. Squeeze the membranes over a separate nonreactive bowl to release any remaining juices; you should have cup.

2. Add the vinegar, lemon juice, shallot, and satsuma zest to the bowl containing the juice. While whisking, add the oil in a slow, steady stream until the dressing is emulsified. Season with salt and pepper to taste. Stir in the satsuma segments. Add the vinegar, lemon juice, shallot, and satsuma zest to the bowl containing the juice. While whisking, add the oil in a slow, steady stream until the dressing is emulsified. Season with salt and pepper to taste. Stir in the satsuma segments.

1 cups

Orange Curd Five simple farm-fresh ingredients-a luscious indulgence. We love this with the Rosemary b.u.t.termilk Scones on chapter "Milk, Eggs, and Cheese".

1 cups freshly squeezed orange juice6 large egg yolks6 tablespoons sugar2 teaspoons finely grated orange zest4 tablespoons ( stick) cold unsalted b.u.t.ter, cut into 8 pieces 1. Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly. Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly.

2. Fill a small pot one-third of the way with water, and bring it to a boil. Fill a small pot one-third of the way with water, and bring it to a boil.

3. In a medium metal bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the b.u.t.ter. In a medium metal bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the b.u.t.ter.

4. Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week. Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week.

2 cups

Orange Cranberry Sauce Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.

1 bag (12 ounces) cranberriesGrated zest and juice of 2 oranges cup ruby port cup sugar, or more to taste teaspoon ground cinnamon teaspoon ground cardamom1 cup toasted pecans or walnuts 1. Combine the cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes. Combine the cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes.

2. Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature. (The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve.) Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature. (The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve.) 2 cups

Emeril's Whole Roasted Duck with Candied k.u.mquats This basic, foolproof method for a crisp and flavorful farm-raised domestic duck is the perfect way to showcase the uniquely delicious flavor of k.u.mquats. By piercing the skin and poaching the duck first, much of the excess fat is removed, affording a crispy skin and a juicy roasted duck. The remaining poaching liquid is rich and flavorful and can be frozen for later use in soups, stews, and sauces. Feel free to make the simple k.u.mquat sauce to serve alongside roasted pork, too.

4 to 5 quarts duck stock, chicken stock, or waterTwo 5-pound ducks, innards, wing tips, and extra fat removed1 pound k.u.mquats, sliced inch thick1 cups water1 cups sugar1 cinnamon stick (3 inches long) teaspoon whole allspice berries vanilla bean, seeds sc.r.a.ped out and reserved1 teaspoon kosher salt teaspoon freshly ground black pepper 1. Bring the stock to a simmer in a large stockpot. Bring the stock to a simmer in a large stockpot.

2. While the stock is heating, use the tip of a small sharp knife to pierce the ducks' skin in a number of places without piercing the meat. While the stock is heating, use the tip of a small sharp knife to pierce the ducks' skin in a number of places without piercing the meat.

3. Carefully lower the ducks into the simmering broth, fully submerging them. Place a heatproof plate or a small pot on top of the ducks to keep them submerged, and simmer for 45 minutes. Carefully lower the ducks into the simmering broth, fully submerging them. Place a heatproof plate or a small pot on top of the ducks to keep them submerged, and simmer for 45 minutes.

4. While the ducks are poaching, place the k.u.mquats in a 1-quart saucepan and add enough water to cover them. Bring to a medium simmer and cook for about 5 minutes. Drain, and discard the cooking liquid. Set the k.u.mquats aside. While the ducks are poaching, place the k.u.mquats in a 1-quart saucepan and add enough water to cover them. Bring to a medium simmer and cook for about 5 minutes. Drain, and discard the cooking liquid. Set the k.u.mquats aside.

5. In the same saucepan, combine the 1 cups water with the sugar, cinnamon stick, and allspice berries, and bring to a boil. Reduce the heat to a simmer, and add the vanilla pod and the sc.r.a.ped seeds. Simmer for about 5 minutes. Then add the k.u.mquats and cook until they are tender and slightly translucent, about 8 minutes. Remove the pan from the heat, and transfer the sauce to a heatproof, nonreactive bowl. The sauce may be served warm or at room temperature. In the same saucepan, combine the 1 cups water with the sugar, cinnamon stick, and allspice berries, and bring to a boil. Reduce the heat to a simmer, and add the vanilla pod and the sc.r.a.ped seeds. Simmer for about 5 minutes. Then add the k.u.mquats and cook until they are tender and slightly translucent, about 8 minutes. Remove the pan from the heat, and transfer the sauce to a heatproof, nonreactive bowl. The sauce may be served warm or at room temperature.

6. Preheat the oven to 500F. Preheat the oven to 500F.

7. Carefully remove the ducks from the poaching liquid and transfer them to a rack set in a shallow roasting pan. Using paper towels, pat the ducks dry. Season them with the salt and pepper. Place the pan in the oven and roast the ducks for 30 minutes. Carefully remove the ducks from the poaching liquid and transfer them to a rack set in a shallow roasting pan. Using paper towels, pat the ducks dry. Season them with the salt and pepper. Place the pan in the oven and roast the ducks for 30 minutes.

8. Remove the ducks from the oven and let them rest for 15 minutes before serving. Pa.s.s the k.u.mquat sauce at the table. Remove the ducks from the oven and let them rest for 15 minutes before serving. Pa.s.s the k.u.mquat sauce at the table.

4 to 6 servings

Meyer Lemon Pudding Cakes Meyer lemons, with their slight orange hue, originally hailed from China, where lemons were crossed with mandarin oranges. Meyer lemons have become a favorite of chefs because of their sweet, almost floral, flavor and deep aroma. They are a great alternative to lemons, even though they are considerably less acidic. These little pudding cakes really let their flavor s.h.i.+ne.

2 tablespoons plus 1 teaspoons unsalted b.u.t.ter, at room temperature1 cup sugar3 teaspoons finely grated Meyer lemon zest3 large eggs, separated, at room temperature cup all-purpose flour cup Meyer lemon juice1 cup b.u.t.termilkConfectioners' sugar, for garnish 1. Preheat the oven to 350F. Preheat the oven to 350F.

2. Using the 1 teaspoons b.u.t.ter, b.u.t.ter six -cup ramekins. Place the ramekins in a large baking dish or roasting pan, and set it aside. Using the 1 teaspoons b.u.t.ter, b.u.t.ter six -cup ramekins. Place the ramekins in a large baking dish or roasting pan, and set it aside.

3. In a mixing bowl, cream together the sugar, remaining 2 tablespoons b.u.t.ter, and lemon zest. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour. Gradually add the lemon juice (don't worry if the mixture looks curdled or appears to be separating). Stir in the b.u.t.termilk. In a mixing bowl, cream together the sugar, remaining 2 tablespoons b.u.t.ter, and lemon zest. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour. Gradually add the lemon juice (don't worry if the mixture looks curdled or appears to be separating). Stir in the b.u.t.termilk.

4. In a separate bowl, beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in three additions. (Tip: Fold gently with a large whisk to initiate blending, then proceed with a large rubber spatula.) Do not overmix; the mixture will appear thin. In a separate bowl, beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in three additions. (Tip: Fold gently with a large whisk to initiate blending, then proceed with a large rubber spatula.) Do not overmix; the mixture will appear thin.

5. Divide the batter evenly among the prepared ramekins, and add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake until the pudding cakes are golden brown on top, puffed, and lightly firm to the touch, 35 to 40 minutes. (If the cakes begin to brown too much before they are done, cover loosely with a piece of aluminum foil.) Remove the baking dish from the oven and transfer the ramekins to a wire rack to cool slightly. Divide the batter evenly among the prepared ramekins, and add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake until the pudding cakes are golden brown on top, puffed, and lightly firm to the touch, 35 to 40 minutes. (If the cakes begin to brown too much before they are done, cover loosely with a piece of aluminum foil.) Remove the baking dish from the oven and transfer the ramekins to a wire rack to cool slightly.

6. When the cakes have cooled a bit, dust them lightly with confectioners' sugar. Serve warm. When the cakes have cooled a bit, dust them lightly with confectioners' sugar. Serve warm.

6 servings

Red Grapefruit Sorbet You're basically eating a fresh, frozen grapefruit when you're eating this sorbet. However, it's extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.

1 cups sugar1 cups water1 teaspoon grated grapefruit zest2 cups freshly squeezed red grapefruit juice2 tablespoons freshly squeezed lemon juice teaspoon freshly ground black pepper 1. Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes. Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

2. Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.) Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.) 3. Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight. Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

4. Process the sorbet in an ice cream machine according to the manufacturer's directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve. Process the sorbet in an ice cream machine according to the manufacturer's directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve.

About 1 quarts, 4 to 6 servings

From the Mill

Creamy Spiced Rice Pudding The rice you use in this pudding will make all the difference, so for the best results, look for a fragrant heirloom long-grain variety. The rice fields in southwest Louisiana produce some of the best rice around; if you can find Louisiana popcorn rice, by all means, give it a try. The nutty aroma alone is worth the price of admission.

1 cup aromatic long-grain rice, such as Louisiana popcorn rice, Texmati, basmati, or jasmine1 cup water1 cinnamon stick (3 inches long) teaspoon salt2 pinches ground cardamom1 pinch ground coriander4 cups whole milk cup heavy cream, plus more for serving6 tablespoons packed light brown sugar, plus more for serving 1. Combine the rice, water, cinnamon stick, salt, cardamom, and coriander in a medium saucepan, and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook until the water has been absorbed, about 6 minutes. Combine the rice, water, cinnamon stick, salt, cardamom, and coriander in a medium saucepan, and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook until the water has been absorbed, about 6 minutes.

2. Remove the lid and stir in 2 cups of the milk, the heavy cream, and the brown sugar. Bring to a simmer and cook, uncovered, stirring occasionally, until the rice has absorbed most of the milk and is creamy, about 8 minutes. Remove the lid and stir in 2 cups of the milk, the heavy cream, and the brown sugar. Bring to a simmer and cook, uncovered, stirring occasionally, until the rice has absorbed most of the milk and is creamy, about 8 minutes.

3. Add 1 cup of the remaining milk and simmer, stirring frequently, until the rice has once again absorbed the milk and is thick and creamy, about 8 minutes. Add the final 1 cup milk and cook until the rice is completely tender and soft, 8 to 10 minutes, stirring nearly constantly to prevent the rice from sticking to the bottom of the pan. Remove the pan from the heat, cover, and set it aside for 10 to 15 minutes. Add 1 cup of the remaining milk and simmer, stirring frequently, until the rice has once again absorbed the milk and is thick and creamy, about 8 minutes. Add the final 1 cup milk and cook until the rice is completely tender and soft, 8 to 10 minutes, stirring nearly constantly to prevent the rice from sticking to the bottom of the pan. Remove the pan from the heat, cover, and set it aside for 10 to 15 minutes.

4. Serve the rice pudding warm, drizzled with additional heavy cream and sprinkled with brown sugar to taste. Serve the rice pudding warm, drizzled with additional heavy cream and sprinkled with brown sugar to taste.

6 servings

Five-Grain Salad There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature's superfoods. They have a long culinary history: amaranth and quinoa are American heritage grains that were eaten by the Aztecs and Incas respectively. Today these grains are widely cultivated and prized in the kitchen, not only for their nutritional value but also for their flavor and versatility.

2 cups cooked wild rice (cooking directions follow)1 cup cooked amaranth (cooking directions follow)1 cup cooked quinoa (cooking directions follow)1 cup cooked millet (cooking directions follow)1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions)1 teaspoon grated orange zest1 cup fresh orange segments1 cup diced fennel (small dice) cup diced radishes (small dice) cup extra-virgin olive oil cup freshly squeezed orange juice3 tablespoons red wine vinegar1 tablespoon chopped fresh fennel fronds1 teaspoon chopped fresh dill1 teaspoon kosher salt teaspoon freshly ground black pepper Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.

Note: Whole Grains as a Superfood Whole Grains as a Superfood Whole grains retain their bran, which is its fibrous outer layer. Fiber keeps our heart healthy by lowering our cholesterol and blood pressure as well as maintaining stable blood sugar levels. Whole grains as opposed to processed grains have a higher nutrient content and are full of antioxidants. Some studies say that antioxidants combat cancer-causing free radicals in our body.

6 cups, about 6 servings

Amaranth 1 cup amaranth seeds1 cup vegetable stock or canned low-sodium vegetable brothPinch of salt 1. Place a small saucepan over medium-high heat, and add the amaranth. Toast until it begins to pop, 4 to 5 minutes. Place a small saucepan over medium-high heat, and add the amaranth. Toast until it begins to pop, 4 to 5 minutes.

2. While the amaranth is cooking, bring the stock to a boil in a medium saucepan. While the amaranth is cooking, bring the stock to a boil in a medium saucepan.

3. Add the amaranth and the salt to the stock. Cover the pan, reduce the heat, and simmer until all the liquid has been absorbed, 7 minutes. Add the amaranth and the salt to the stock. Cover the pan, reduce the heat, and simmer until all the liquid has been absorbed, 7 minutes.

4. Remove the pan from the heat and set it aside, still covered, to steam for 7 minutes. Remove the pan from the heat and set it aside, still covered, to steam for 7 minutes.

5. Pour the amaranth into a bowl and use as desired. Pour the amaranth into a bowl and use as desired.

1 cups

Quinoa 1 cup vegetable stock or canned low-sodium vegetable broth teaspoon salt1/8 teaspoon freshly ground black pepper cup quinoa 1. Combine the stock, salt, and pepper in a medium saucepan and bring to a boil over high heat. Add the quinoa, cover the pan, and reduce the heat. Simmer the quinoa until all the liquid has been absorbed, 12 minutes. Combine the stock, salt, and pepper in a medium saucepan and bring to a boil over high heat. Add the quinoa, cover the pan, and reduce the heat. Simmer the quinoa until all the liquid has been absorbed, 12 minutes.

2. Remove the pan from the heat and let it stand, still covered, for 5 minutes. Remove the pan from the heat and let it stand, still covered, for 5 minutes.

3. Fluff the quinoa with a fork, and use as desired. Fluff the quinoa with a fork, and use as desired.

2 cups

Millet cup hulled millet1 cup vegetable stock or canned low-sodium vegetable brothSea salt and freshly ground black pepper to taste 1. Place a small saucepan over medium-high heat, and add the millet. Toast until it has a nutty smell, 4 to 5 minutes. Place a small saucepan over medium-high heat, and add the millet. Toast until it has a nutty smell, 4 to 5 minutes.

2. As soon as the first grain pops, remove the pan from the heat and pour the millet into a bowl. Add cold water and swirl it to wash the millet. Then pour the millet into a fine-mesh sieve and rinse it under cold running water for another minute or until the water runs clear. As soon as the first grain pops, remove the pan from the heat and pour the millet into a bowl. Add cold water and swirl it to wash the millet. Then pour the millet into a fine-mesh sieve and rinse it under cold running water for another minute or until the water runs clear.

3. Bring the stock to a boil in a medium saucepan. Add the millet and salt and pepper to taste, reduce the heat, and simmer, covered, until all the liquid has been absorbed, 20 minutes. Bring the stock to a boil in a medium saucepan. Add the millet and salt and pepper to taste, reduce the heat, and simmer, covered, until all the liquid has been absorbed, 20 minutes.

4. Remove the pan from the heat and let it stand, still covered, for 5 minutes. Remove the pan from the heat and let it stand, still covered, for 5 minutes.

5. Fluff the millet with a fork, and use as desired. Fluff the millet with a fork, and use as desired.

2 cups

Wild Rice cup wild rice1 cups water1 tablespoon b.u.t.ter teaspoon sea salt 1. Combine all the ingredients in a medium saucepan and bring to a boil. Stir, cover the pan, and reduce the heat to a simmer. Cook until all the liquid has been absorbed, 50 to 55 minutes. Combine all the ingredients in a medium saucepan and bring to a boil. Stir, cover the pan, and reduce the heat to a simmer. Cook until all the liquid has been absorbed, 50 to 55 minutes.

2. Remove the pan from the heat and let it stand, covered, for 10 minutes. Remove the pan from the heat and let it stand, covered, for 10 minutes.

3. Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired. Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired.

2 cups

Green Onion Spoonbread Not much needs to be added to this luscious, moist spoonbread-it is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favorite ingredients: garlic, crumbled crisp-cooked bacon, corn kernels . . .

3 tablespoons unsalted b.u.t.ter 3 tablespoons unsalted b.u.t.ter1 cup plus 3 tablespoons stone-ground cornmeal1 2/3 cups whole milk2/3 cup heavy cream2/3 cup b.u.t.termilk1 teaspoon salt1 teaspoon freshly ground black pepper4 ounces sharp cheddar cheese, grated4 eggs, separated cup finely chopped green onions, green and white parts1 teaspoon chopped fresh thyme leaves1 teaspoon baking soda1 teaspoon baking powder2 teaspoons sugar 1. b.u.t.ter a 9 13-inch baking dish with 1 tablespoon of the b.u.t.ter. Add the 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside. b.u.t.ter a 9 13-inch baking dish with 1 tablespoon of the b.u.t.ter. Add the 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.