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Three Sisters Stone Ground Cornmeal Fritter with Burton's Maple Glaze, Popcorn Ice Cream & Caramel Maple Popcorn with Fleur de Sel

Chuck Kazmer - Ritz Carlton
Chicago, IL

Chef demonstration
Desserts
All seasons

Popcorn
  • 3 qt heavy pan
  • 1/3 cup coconut oil
  • ½ cup Three Sisters popcorn kernels (enough to cover the bottom of the pan)

Heat the oil and one or two kernels in the heavy-bottomed pan, covered, until the kernels pop.  Add the remaining kernels; cover the pan, allowing a small gap for steam to escape.  Gently shake the pan while the kernels are popping to prevent burning.  After the popping has slowed to every few seconds, remove from heat. 

Reserve 3 cups of the popped corn for the ice cream. 

Maple Caramel Popcorn
  • 10 cups popped popcorn (recipe above)
  • ¾ tsp seal salt
  • 14 tsp baking soda
  • 1 cup sugar
  • 3 tbsp maple syrup
  • 2 tbsp blue agave nectar
  • 2 tbsp butter
  • 1 tsp lemon juice

Place popcorn in a large, lightly oiled bowl. 

Combine salt and baking soda. Set aside.

Combine sugar and the remaining ingredients in small saucepan over medium heat.  Bring to a boil.  Cook until 300 F on a candy thermometer, about 10 minutes.  Remove from heat and add salt and baking soda mixture. 

Pour caramel mixture over popcorn and toss with lightly oiled spatulas until mixture begins to set.  Lightly oil your hands and break apart onto baking sheet into pieces.  Store airtight until use. 

Popcorn Ice Cream
  • 1 ¼ cup milk
  • 1 ¼ cup heavy cream
  • ½ cup sugar
  • 1 vanilla bean split and scraped
  • 1 egg
  • 3 cups popped popcorn (reserved from above)

Heat milk, cream, vanilla bean, and ½ the sugar to simmer.  Remove from heat and add popcorn.  Allow to steep for 20 minutes then strain through a cheesecloth. 

Whisk remaining sugar and egg to ribbon stage.

Temper the egg mixture with warm milk and cream mixture.  Cook until thickened to a custard consistency.  Cool thoroughly. Freeze in ice cream freezer to manufacturer’s recommendations. 

Cornmeal Fritters
  • 1 cup milk
  • 1 ½ cup Three Sisters Farm white cornmeal
  • 2 tbsp butter
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 ½ cup flour + additional for rolling
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 1 tsp of salt

Heat milk.  Stir in cornmeal and cook on low heat for 10 minutes. Remove from heat.

Add butter, sugar and stir in eggs.  Sift flour with baking powder, cinnamon, and salt and add to cornmeal.  Drop by spoonful in deep fat fryer at 350 F until Golden, flipping over three quarters of the way through.  Drain well and glaze while slightly warm. 

Maple Glaze
  • 2 tbsp butter
  • ¼ cup Burton's maple syrup
  • 1 c powdered sugar

Warm butter, add maple syrup and stir in powdered sugar.  Drizzle over fritters.

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