A few weeks ago we spent a sunny and very cold Saturday morning car following Radnor Hunt’s fox hunt. Before I go any further, please know that all fox hunts in the United States are ‘no kill’ meaning the intent is never to kill the fox. I assure you that the fox is both faster and smarter than any of the foxhounds who are following it.
The hunt was at Big Bend in Chadds Ford, Pennsylvania, which is a property owned by the late Frolic Weymouth. The property takes its name from the bend in the Brandywine River that runs through it. It is a magnificant spot just south of the Brandywine River Museum. This area has inspired the Wyeth family of artists, including N.C. Wyeth, Andrew Wyeth and Jamie Wyeth, for multiple generations.
‘Car following’ a hunt means that you are in a car following those on horse who are following the foxhounds who are in search of a fox (it sounds like a nursery rhyme!). This was a special hunt for us as we were not in our car, but in the hound truck (which is used to transport the foxhounds to and from the hunt). We learned that it is customary to surprise the driver and other guests with a food treat for the ride. Thank goodness I made something as the hunt lasted for three hours! Ed and I had our best fox sighting to date – a beautiful light colored fox (referred to as a ‘lemon fox’) ran across a field and then down the road in front of us and then back across another field. Only the four of us in the truck were there to see it. A big thank you to David G and Anna K for a wonderful time in the hound truck.
I wanted to make something that was easy to eat while riding in the truck. I settled on savory corn muffins. I used my long time favorite recipe, Double Corn Bread, as the base for my muffins. I added to it diced prosciutto, crumbled French feta and minced rosemary. These savory items paired well with the corn flavor. If it sounds odd to you, imagine eating polenta with prosciuitto, feta and rosemary.
I found diced prosciutto at Wegmans. If you don’t have access to this, ask the person at the deli counter to cut you a few thick pieces of prosciutto which you can dice at home. While I often tear pieces of prosciutto for pasta or risotto, diced pieces work better in this recipe. I made this recipe using gluten-free flour (Cup4Cup Multipurpose Flour is my go-to). Cornmeal does a wonderful job covering up gluten-free flour, so that you really cannot tell the difference. You can also use regular all-purpose flour.
Our glorious morning was topped off by a ‘tea’ (code for food and drink) hosted by Helen Sipala. Helen is a tremendous cook and hostess. We were grateful to finally get to attend one of her teas. Even though the temperature was in the low 20s that didn’t stop anyone from partaking in Helen’s spread.
Helen was also a long time friend of Andrew Wyeth. In 2021, her book, Beyond the Marriage Bed: My Years as Friend, Model and Confidente of Andrew Wyeth, was released. The title of the book gets its name from a painting Wyeth did of Helen and her late husband, George, asleep in their bed. It’s a fascinating read and provides a glimpse into Andrew Wyeth as both a person and artist.
What a special day we had enjoying the views of the terrain around the Brandywine River.
| Prosciutto and Feta Corn Muffins | Print |
- 1 cup stone-ground cornmeal (see Notes)
- 1 cup regular or gluten-free all-purpose flour (see Notes)
- 3 tablespoons granulated sugar
- 2-1/2 teaspoons baking powder
- ¾ teaspoon finely minced fresh rosemary
- ¼ teaspoon Kosher salt
- 1 cup buttermilk (see Notes)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 large egg, slightly beaten
- 4 ounces diced prosciutto (see Notes)
- 4 ounces feta, crumbled
- Preheat oven to 400°F. Spray a muffin pan with oil spray or use muffin cups. Set aside.
- In a medium bowl, stir cornmeal, flour, sugar, baking powder, rosemary and salt.
- Stir in buttermilk, butter and egg and mix gently.
- Carefully fold in prosciutto and feta.
- Scoop batter into prepared muffin cups – filling almost to the top of the cup.
- Set muffin pan(s) in middle rack of the oven. Bake for 20 to 25 minutes
- Muffins are done when edges are lightly browned and a skewer inserted in the center comes out clean.
- Transfer the muffin pans to a cooling rack.
- Enjoy muffins as soon as they are cool enough to eat or store in an airtight container in the refrigerator for up to three days. You can also freeze muffins for up to six months.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* I found diced prosciutto at Wegmans. If you don’t have access to that, ask the person at the deli counter to cut you a few thick pieces of prosciutto which you can dice at home.
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