Food & Drink

Sliced Dove Breasts on Cornbread 
Crostini with Green Tomato Marmalade

A grown-up version of the author’s dove breast Triscuit

Photo: Peter Frank Edwards


    • 1 lb. green tomatoes, finely chopped

    • ½ cup plus 2 tbsp. sugar

    • 3 tbsp. freshly squeezed lemon juice

    • 2 cups cornmeal

    • 2 tsp. baking powder

    • ½ cup all-purpose flour

    • ¼ tsp. salt

    • 2 cups buttermilk

    • 2 eggs, lightly beaten

    • ¼ cup oil

    • ½ cup corn kernels

    • 6 dove breasts

    • 3 tbsp. butter

    • 2 tbsp. fresh mint, very finely chopped

    • Salt and freshly ground pepper to taste


  1. Tomato marmalade:
    Combine tomatoes, ½ cup sugar, and lemon juice in a bowl, and refrigerate overnight. Transfer the mixture to a medium saucepan and bring to a boil. Reduce the heat to low, and simmer for about an hour, stirring frequently, until the mixture has thickened. Season with salt and pepper.


  2. Cornbread crostini:
    Preheat oven to 400°F.

  3. Line a baking sheet with aluminum foil and grease with nonstick cooking spray or oil. In a large mixing bowl, combine cornmeal, baking powder, flour, ¼ tsp. salt, and the remaining 2 tbsp. of sugar. Add buttermilk, eggs, and oil, and stir until the mixture is just moistened. Fold in corn kernels.

  4. Pour batter onto prepared baking sheet and bake until golden brown (about 20 minutes). Allow cornbread to cool for about 5 minutes, loosen the edges with a knife, and invert onto a large cutting board. Cut into 4-inch squares, then cut each square in half diagonally to form triangles.

  5. Dove breasts:
    Melt butter over medium-high heat in a sauté pan. Add the breasts, skin side down, and sear for 3 minutes. Flip the breasts, and continue to cook for a minute longer. Slice thinly.

  6. To assemble:

    Top each cornbread triangle with a few slices of breast. Top the meat with about a tablespoon of marmalade, and garnish with mint.

Recipe from author Jonathan Miles