Big news, imaginary internet people: I’m having the best week ever!
After eight long months of unemployment, as of this morning I have a job.
I’m the newest member of the marketing team at Free Spirit Publishing, and I couldn’t be happier about it. Everyone I’ve met there over the course of the three (count ‘em, three!) interviews feels like a friend already, and they (we!) do really important work – publishing books on positive youth development and resources for kids and teens.
I start in two weeks, so I guess I’d better get used to waking up before Days of Our Lives.
And there’s another reason I’m on cloud nine these days. I made an Argentinian-inspired dinner for Mom and Handsome Greg on Saturday night, and the corn empanadas with orange-infused honey were – gosh, can I even say it? – the best thing I’ve ever made.
I don’t like to play favorites, and that’s a really big thing to say, but these empanadas with their sweet, sticky sauce deserve the accolades.
The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.
There was much more orange honey than needed for the 12 empanadas, and it’s been a treat finding other things (besides a spoon) off of which to lick it. For starters, Mom’s popovers:
Continue reading for the recipe for Corn and Bacon Empanadas with Orange-Infused Honey Drizzle
- 1 green onion, thinly sliced
- 1 jalapeno pepper, seeded and minced
- Olive oil
- 2 cans corn, drained
- ¼ cup whole milk
- ½ cup shredded Monterey jack cheese
- 2 slices bacon, cooked and chopped
- ¼ cup chopped cilantro
- Salt and white pepper to taste
- 1 quart canola oil
- 12 empanada shells
- ½ cup honey
- Zest and juice of half an orange
- Sauté the onion and jalapeno in olive oil until the pepper is fragrant. Add the corn, milk, and cheese, and reduce heat. Cook till mixture thickens, stirring frequently. Stir in the cilantro and bacon, and adjust seasonings. Refrigerate for easier filling of the shells.
- Fill each shell with 1-2 teaspoons of corn filling. Fold over and press to seal. Squish out the air pockets.
- Heat the oil over medium-high heat. Fry the empanadas two at a time for about 4 minutes, flipping half-way through. Drain on paper towels. Hold in a warm oven until ready to serve.
- Place honey, orange juice, and orange zest in a saucepan and simmer till thickened to syrup consistency. Put through a fine sieve. Serve warm over empanadas.