PREPARATION:

Country Fried Quail:

1. Place a quail on a cutting board, breast side up. With a sharp knife, cut the quail into quarters: First split the two breasts in half, being sure to cut through to the back; next, separate the legs from the breast by cutting between the thigh and bottom portion of the breast. Repeat with the remaining quail. You will end up with sixteen pieces (eight breasts and eight legs).
2. In a medium sized mixing bowl whisk together the buttermilk, yolk, sage, and garlic. Add quail pieces to the buttermilk mixture. Cover and refrigerate for one hour or up to a day. Add the flour, ground fennel, salt, and pepper to a gallon size resealable plastic bag. Seal the bag and shake to combine.
3. Remove the quail from the marinade and add each piece to the bag with the flour mixture. Seal the bag and shake for 1 minute, allowing the quail to become evenly coated. Remove the quail pieces from the flour and set aside on a plate until ready to fry. Heat the oil in a 12-inch cast iron skillet over medium-high heat to 350ºF. Fry the quail in batches until golden brown, about 3 minutes per side. Set the quail aside to drain on a kitchen towel, season with salt and pepper, and cover to keep warm until ready to serve. Arrange corncakes and quail on a serving platter and drizzle with warm Cider-Soy glaze. Serve hot.

Corn Cakes:

1. In a medium-sized mixing bowl combine the flour, cornmeal, brown sugar, baking powder, salt, and pepper. In a small bowl, whisk together the buttermilk, eggs, melted butter, corn, and marjoram. Pour the wet mixture into the bowl with the dry mixture and mix, gently but thoroughly to combine. Heat 2 tablespoons canola oil in a 10- or 12-inch cast iron frying pan over medium-high heat. Using a one-tablespoon portion scoop or other small spoon, add silver dollar sized corn cake batter to the pan. Fry corn cakes in batches until golden brown, about 2 to 3 minutes per side, adding more oil as needed. Set aside and keep warm until ready to serve

Woods Cider Jelly Soy-Glaze:

1. Place all ingredients in a small saucepot. Gradually bring this mixture to a boil and whisk until smooth. Cook for 2-3 minutes, just long enough so that the jelly melts and the sauce becomes smooth. Remove from heat and serve warm. If necessary, thin with water. Glaze may be kept covered at room temperature for up 2 weeks.

   Editor's Note: Look for organic dairy and organic, local ingredients when possible—try at your local farmers market. This recipe was featured in the Vermont Fresh Episode of Emeril Green.