This has been a staple dish on our Thanksgiving table for as long as I can remember, it is always a hit. It is a dish akin to a southern heritage and one my brother picked up in his travels in the South. It is savory sweet and could be served with any meal.
This may be made up to two days ahead of time and warmed slowly in a 250 degree oven. Just cover in plastic wrap and put it in the refrigerator, bring it out to room temperature before you put it back in the oven to heat up, don’t over heat it.
- 2 inch deep ½ size hotel pan or baking dish
- 2 dozen eggs
- 2 qt heavy cream
- Fresh or Frozen corn kernels
- 1 1/2 teaspoons of sea salt
- 1 1/2 cups of sugar
Place corn in a buttered baking dish filling up 2/3 the way up the side of the pan. In a large mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth. Pour mixture over the corn and stir. Bake uncovered in a 275* oven for approx. 2 hours until custard firms and has a nice golden brown appearance.
When I am at home nothing says comfort food like a warm bowl of great soup. I especially like the hardy flavors of fall and none better than this!
- 5 pounds whole butternut squash (about 2 large), halved lengthwise and seeds removed
- 2 tablespoons maple syrup
- 1 tablespoon Big Lenny’s Maple Sriracha
- 4 tablespoons unsalted butter (1/2 stick)
- 1 large Macintosh apple cut in half peeled and cored
- 1 medium yellow onion/ diced
- 8 fresh sage leaves
- 4 cups good chicken stock
- 1 cup water
- 1/3 cup heavy cream
- Vermont Creamery Crème Fresh or a dollop of Vermont Creamery goat cheese with some toasted pumpkin seeds, for garnish
- salt and pepper to taste
- In a 400 oven place the cut squash on a baking sheet. Brush with 1/4 stick of butter and gently with the maple syrup. After about 20 minutes, add the onions and apple to the roasting pan and finish roasting them together until the squash is tender.
- Remove the ingredients from the oven and let them cool. Scrape the flesh of the squash from the skins and discard them.
- In a large saucepan (large enough to add the liquid) over medium heat put a 1/4 of a stick of butter, add the squash, apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, for a few minutes – just long enough to incorporate all together
- Add the broth and water, stir to combine. Bring to a rolling simmer, break up any large pieces, remain at a simmer for about 15 minutes. Bring the pan from the stove and stir in the cream.
- Using a food processor or blender, puree the soup. While the soup is in the blender, add Big Lenny’s Maple Siracha (optional) for a bit of spice. Garnish with the incredible products from Vermont Creamery Crème Fresh or Goat Cheese and some toasted pumpkin seeds.
Serve them warm and with some Ben and Jerry Vanilla Ice Cream and Mom’s famous hot fudge!
Apple dumpling Biscuit Dough
- 2 cups all purpose flour
- 3 level teaspoons baking powder
- 1 teaspoon of salt
- 7 heaping tablespoons of Crisco
- ¾ cup of milk
- Place all ingredients in a bowl and mix well. Remove to a flat floured surface and knead the dough for two or three minutes. With a floured rolling pin roll out the dough into a flat sheet about 1/2 inch thick.
- Preheat your oven to 425°
- 1 qt hot simple syrup ( 2cups water to 1 cup sugar) maybe a little extra
- 1 stick room temperature butter
- ½ cup light brown sugar
- 12 MacIntosh apples peeled seeded cored
- ¼ cup of sugar
- Juice of one lemon
- 1 teaspoon of cinnamon
- 1 teaspoon nutmeg
- Preheat the oven to 400 degrees
- In a bowl place the apples and toss with lemon, white sugar, nutmeg and cinnamon. Get them well coated. Spread the room temperature butter and brown sugar evenly on the rolled out dough. Place the apples evenly onto the biscuit dough. Roll the dough with the apples in it similar to a jelly roll. Cut the roll into 1 ½ inch wide wheels and lay them in a buttered baking dish. Cover them with the hot simple syrup. (Have extra syrup in case you need it to cover). Place a slice of butter from the cold stick on each dumpling. Bake for about 35 minutes or until nice and brown. Check on them.
With fresh tomato, gorgonzola, fresh spinach and sausage.
- 1 lavash
- 1 tblsp virgin olive oil
- 1 tomato
- ¼ cup gorgonzola
- ¼ cup fresh mozzarella sliced or graded parmesan to sprinkle on top
- fresh spinach
- 1 cooked sausage sliced thin
This is a great winter or summer snack or meal. Have all the flavor of pizza without the bread!
- Preheat your oven to 425°
- With a basting brush, brush a light coating of extra virgin olive oil over the whole surface, then place fresh sliced vine ripe tomatoes (about 3 slices) (do not use tomato sauce it will saturate the lavash). Now place cheese, I like to use a gorgonzola mixed with mozzarella and a bit of parmesan on top of the fresh tomatoes. Top with spinach and sausage or toppings you want – the possibilities are endless. Use up what is leftover in the refrigerator.
- If you have a pizza stone great, if not just use a cookie sheet and spray the bottom lightly with an olive oil pan spray. Place the lavash pizza in the oven for between 10 and 12 minutes, it will come out crispy and should be perfect. Use a couple of spatulas to transfer to a cutting surface. I can eat a whole one for dinner. If there are folks around I will make a few at once. Do not let them sit with the tomatoes on them get them right in the oven.