Thanksgiving 2011: Lessons Learned...

R

richard-in-cincy

Well-known member
I have learned that moderation through TWO Thanksgiving dinners is a good thing. Home from the second dinner and I'm hungry! Gonna go treat myself to a batch of popcorn since I was so good on this Carbohydrate Holiday.

You should have seen my plate at the second dinner! A tsp of mashers, a floret of broccoli, a 1-inch piece of turkey, a tsp. of corn, a tbls of stuffing, a tsp of gravy, all spaced with about 3 inches between them around the plate, sipped tea through the dessert, and zoomed in on the after dinner party games (Suicide Scrabble!--All time fav!) intact while people groaned about being too full.

And shocker of all shockers! The "Thanksgiving Experiment" didn't turn out as I suspected. I grew up with the old-home Transparent Pie. As an adult I later discovered and started making Chess Pie as my "preferred" baked custard pie (and I've hawked the recipe here a few times). Many people claim they are the same, most don't understand either. I finally decided to make both and have them face off in sudden death: It was the childhood pie that my grandma made in a unanimous decision!

The new house custard pie is now: Transparent!

Happy Thanksgiving to one and all.

 
Bravo for your restraint! Word about the Ina Garten corn pudding. It was fabulous. I did it with ...

your tweaks except that I don't have access to
any Green Goddess dressing and I didn't like the sound of basil and corn so I used fresh thyme.
I have been notified that it is a staple now and expected at least once a month!!

 
REC: Richard's Corn Pudding

Richard, I rewrote the recipe with your tweaks. Tell me, is the cream cheese added at the right stage?


Richard's Corn Pudding


Made this to take to family christmas potluck and it got rave after rave. This is now the official house holiday corn puddin' in this house.

Ingredients
Seasoned bread crumbs
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 whipping cream
1/2 cup yellow cornmeal
1 cup cream cheese
5 cloves of minced fresh garlic
3 tablespoons chopped fresh basil leaves
1 tablespoon of Penzey's Green Goddess Dressing Herb mix
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup (8 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top


Directions
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish, the coat with the seasoned bread crumbs. (This makes serving and clean up so much easier, plus it gives a nicer crust).

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and whipping cream in a large bowl. Slowly whisk in the cornmeal and then the cream cheese. Add the basil, Green Goddess herb mix, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

 
Then you should make him the Momofuku Milk Bar's Crack Pie: REC inside . . .

Momofuku's Crack Pie
Copyright © 2010, The Los Angeles Times. Adapted from Momofuku. This pie calls for 2 (10”) pie tins. You can substitute 9” pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Makes 2 pies (6 to 8 servings each)

l cup + 1 Tbsp (3 oz) FLOUR
Scant 1/8 tsp BAKING POWDER
Scant 1/8 tsp BAKING SODA
¼ tsp SALT
½ cup (1 stick) softened BUTTER
1/3 cup (2 ½ oz) LIGHT BROWN SUGAR
3 Tbsp (1 ¼ oz) SUGAR
1 LARGE EGG
Scant 1 cup (3 ½ oz) ROLLED OATS

Heat the oven to 375º F. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated. Spread the mixture onto a 9x13” baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.


crust

the 9x13” COOKIE, crumbled
¼ cup ( ½ stick) BUTTER
1 ½ Tbsp ( ¾ oz) BROWN SUGAR
1/8 tsp SALT

Combine the cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide between 2 (10”) pie tins. Press into each pan to form a thin, even layer along bottom and sides. Set aside while you prepare the filling.

filling

1 ½ cups (10 ½ oz) SUGAR
¾ cup + a scant 3 Tbsp (7 oz) LIGHT BROWN SUGAR
¼ tsp SALT
1/3 cup plus 1 tsp (¾ oz) MILK POWDER
1 cup (2 sticks) BUTTER, melted
¾ cup + a scant 2 Tbsp HEAVY CREAM
1 tsp VANILLA EXTRACT
8 EGG YOLKS
2 PREPARED CRUSTS
POWDERED SUGAR, garnish

Heat the oven to 350º F. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

Gently whisk in the egg yolks, being careful not to add too much air. Divide the filling evenly between the 2 prepared pie shells.

Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325º F and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove and cool on a rack.

Refrigerate the cooled pies until chilled, they’re meant to be served cold, filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

 
You must log in or register to reply here.
Back
Top