Corn pudding, cranberry sauce, and other seasonal sensations. November 27, 2009Posted by ourfriendben in homesteading, recipes, wit and wisdom.
Tags: thanksgiving, Thanksgiving specialties
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Silence Dogood here. It seems to be taking me a lifetime to transcribe all the recipes for creative ways to use Thanksgiving leftovers—gasp!!!—so I thought I’d give you a brief update on my successes with this year’s menu items. Look for the leftovers post tomorrow.
Wednesday, I made two recipes in advance—Dorie Greenspan’s Cranberry Sauce and Winter Cole Slaw. See my earlier post, “Thanksgiving: Cranberry sauce and beyond,” for the cranberry sauce recipe, which is simply delicious, beautiful and luxurious and not at all bitter.
For my winter slaw, I mix (in a large bowl) one package shredded carrots with two packages of shredded purple cabbage, one finely diced large sweet onion, 1 bunch chopped green onions (scallions), 1/2 to 2/3 cup roasted pumpkin seeds (pepitas), 1 teaspoon salt (we like RealSalt) or Trocomare, 1 teaspoon (or more to taste) each whole fennel and whole cumin seeds, 1 teaspoon lemon pepper, 1 carton crumbled blue or Gorgonzola cheese, and 1 bottle chunky blue cheese dressing. Stir all ingredients to mix thoroughly, chill and allow flavors to mix, and serve.
The slaw was a big hit, too. My savory, crunchy dressing is always a favorite (see “Silence’s Amazing Cranberry Stuffing” for the recipe)—I kept looking over and seeing people taking spoonsful right out of the casserole dish. (And some had dispensed with the spoons and were just scooping up the hot, fragrant, crunchy dressing with their fingers.) But I was especially pleased with the cranberry sauce, since it was the first time I’d made it, and with another first-time dish: corn pudding made with Cope’s Dried Sweet Corn.
I love corn pudding, but had never made it with dried corn. Would it taste weird? Would the corn remain hard and crunchy? Ack!!! Well, after reading a recipe for a dried corn pudding in our local paper, courtesy of Gourmet magazine, I decided to take my chances. (See “Thanksgiving, PA Dutch style: Dried corn” for the recipe.) I hadn’t realized that I was basically out of milk until I was in the process of making the pudding, so I grabbed a quart of half-and-half and used that instead. I think it made the corn pudding even more creamy and delicious. Sadly, there was not so much as a crumb left over for today’s lunch, but that at least tells me that everybody else enjoyed it, too.
You may not be able to bring yourself to make cranberry sauce more often than at Thanksgiving and Christmas, but I recommend that you give the other recipes a try throughout the cold months. You’ll be glad you did!
‘Til next time,