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Recipes
Confetti Corn
By Karen_3925
Heat the olive oil over medium heat in a large saute pan
- 2 tablespoons good olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2-inch diced
- 2 tablespoons unsalted butter
- Kernels cut from 5 ears yellow or white corn (4 cups)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Southern Creamed Corn
By Karen_3925
In a large bowl, cut the tip off cob
- 8 ears corn, husked
- 2 tablespoons sugar
- 1 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup cold water
- 2 tablespoons bacon grease
- 1 tablespoons butter
Baked Corn Pudding
By Karen_3925
Special equipment: 8 by 8-inch casserole Preheat oven to 325 degrees F
- 3 tablespoons butter, plus extra for casserole
- 1/2 large onion, chopped
- 1 jalapeno, chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar
- 2 eggs, beaten
- 1 (10-ounce) bag frozen corn
- Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan
Corn and Black Bean Salad with Lime Vinegrette
By Karen_3925
For the salad: Preheat a gas or charcoal grill
- Salad:
- 2 ears fresh corn or 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 1 mango, peeled, seeded, and cut into 1/2-inch pieces
- Vinaigrette:
- 2 limes, zested and juiced
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped fresh basil leaves
- 1 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Sagaponak Corn Pudding
By Karen_3925
Preheat the oven to 375 degrees F
- 1/4 pound (1 stick) unsalted butter
- 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
- 1 cup chopped yellow onion (1 onion)
- 4 extra-large eggs
- 1 cup milk
- 1 cup half-and-half
- 1/2 cup yellow cornmeal
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Butternut Stuffing
By Karen_3925
Stuffing made with no bread
- Sausage browned
- Olive oil
- Celery
- Onions
- Apples with skin
- Butter
- Roasted butternut squash
- Sage
- Thyme
- Onion jam
- Grainy mustard
- Stock
- Maple syrup
Tomato and Goat Cheese Tarts
By Karen_3925
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Bourbon Peach Cobbler
By Karen_3925
Heat the oven to 375 degrees F
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon
- 3/4 cup sugar, plus more for dusting
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter
- 3/4 cup heavy cream, plus more for brushing
Roasted Pears with Blue Cheese
By Karen_3925
Preheat the oven to 375 degrees F
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt
White Peach Bourbon French Toast
By Karen_3925
Whisk together eggs, sugar and salt in a large bowl
- White Peach-Pecan Maple Syrup:
- 6 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/4 cup heavy cream
- 1/4 cup white peach puree
- 1 teaspoon pure vanilla extract
- 4 slices day old brioche, sliced 1/2-inch thick
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- White Peach-Pecan Maple Syrup, recipe follows
- Mint sprigs, for garnish
- 1 cup pure maple syrup
- 4 ripe white peaches, peeled, pitted and cut into 1/8ths
- 1/4 cup coarsely chopped toasted pecans
- 1/2 cup bourbon, optional
- Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.