Who Would Have Thought?

One of the last ingredients you would expect in a creamy and decadent dessert would be a staple on both borders of America.....corn.

Dried, ground corn to be precise. Our forebears used Southern grits and yellow cornmeal in both savory and sweet dishes, but in the past couple of centuries, this practice has all been forgotten. And that is a shame.

Naturally gluten free, cornmeal of any type offers a taste of the past as well as a surprisingly tasty, contemporary addition to puddings. If the word gritty first comes to mind when using cornmeal, put that right out of your mind because cornmeal is now almost flour-like in texture.

Here are two recipes that use both types of corn in a way that will have you scratching your head as to which will be your new favorite.

　

Southern Sweet Pudding with Apricot Sauce

 

Sweet and satisfying. That is the best way to describe this coconut-laced pudding with a hint of almond flavor.

2 1/4 cups almond milk
2 cups orange juice
1/2 cup coconut
1/4 cup old fashioned grits
1/4 cup evaporated milk
1/4 cup sugar
1 teaspoon vanilla
Topping:
3 apricots
3 tablespoons brown sugar
1/2 cup orange juice
2 teaspoons cornstarch

In a large saucepan, add almond milk, orange juice and coconut. Mix and bring to a boil over medium heat. Slowly add grits, in a thin stream, while whisking constantly. Reduce heat to low, cover and simmer 15 minutes, or until very thick and creamy. Uncover, remove from heat and stir in evaporated milk, sugar and vanilla. Spoon into a large bowl, cover and refrigerate at least 3 hours.

Meanwhile make topping by peeling, pitting and finely dicing apricots into a saucepan. In a small bowl, whisk 1 tablespoon of the orange juice with cornstarch and add to saucepan with remainder of orange juice. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring frequently, until apricots are tender and sauce has thickened, about 3-4 minutes. Remove from heat, transfer to bowl, cover and refrigerate until ready to serve.

To serve, scoop some pudding into a bowl and top with Apricot Sauce. Serve cold.

Enough for 3

　

New England Sweet Polenta Pudding 

 

Have you ever thought of using yellow cornmeal as a dessert, let alone a pudding? If you want what will turn out to be one of your favorite puddings, try this recipe. It turns out super smooth and without the grit you may think is inevitable. A surprisingly simple, sweet and true Yanked recipe.

1 cup frozen blueberries
3 tablespoons honey
1 cup almond milk
1 cup frozen lemonade concentrate, thawed
6 tablespoons cornmeal
1/3 cup sugar
1/2 teaspoon grated lemon rind

Add blueberries and honey to a small saucepan. Bring to a boil over medium heat, mashing blueberries as they thaw. Reduce heat to low once all berries are thawed and mashed, and cook for 5 minutes, stirring frequently, or until thickened. Remove from heat, transfer to a bowl, cover and refrigerate at least 1 hour, or until cold.

Meanwhile, add remaining ingredients to a medium saucepan, whisk well and bring to a boil over medium heat. Reduce heat to low and cook 5 minutes. You will have to constantly stir the first minute, then frequently for the next 4 minutes. When thickened and smooth, remove from heat and transfer to 4 serving dishes, Cover and refrigerate until completely cold, about an hour. To serve, simply remove both items from refrigerator and stir blueberry topping before equally dividing on top of each pudding.

Enough for 4 servings

NOTE: If desired, place the cooked polenta in one large bowl and refrigerate. When ready to serve, remove from refrigerator, vigorously stir until smooth and transfer to individual serving dishes.

The Yankee Chef and Durgin Park

Missed But Not Forgotten

This is a dish I had forgotten about for so long, I almost forgot how to make it. Although this is only the second time I have used lobster in it, I found myself needing to share this delightfully festive dish. My grandfather made this each and every Holiday for each and every Thanksgiving menu at his restaurant. Although The Yankee Chef believes the origins lay somewhere around Kentucky, us Yankee's have been using corn and lobster since we first set foot on these shores, so if you don't mind, I claim this superb accompaniment to your table as Yankee!

The Yankee Chef and Durgin Park

A friend of mine, Melicia Philips is the Executive Chef at Durgin Park, next to Faneuil Hall, in Boston. We have been staying in touch as of late and I asked her for a recipe she wouldn't mind sharing with my readers. It worked out kind of funny because I had just gotten done with my own version of a Corn Pudding when she forwarded me hers. Far be it from me to outdo Chef Melicia or Durgin Park, nor would I even attempt to, so I included both our recipes in this column. I am blessed to be able to call her friend, and even more blessed that she has agreed to write a review for my cookbook. So without me further entertaining you with gloat, here are both recipes that have been part of our Yankee heritage for as long as us Yankees have been here in New England.

New England Shore Corn Pudding
The combination of lobster and corn just pairs two naturally sweet items so well together, I think you will find yourself making this within a week of Thanksgiving. Just remember, serve this as a side dish along with either soup, bread or the main course. You can even heighten the flavor by roasting cleaned ears of corn in the oven first for 20 minutes on 400-degrees F. Remove, let cool enough to handle and then remove the corn kernels, making this New England Shore Roasted Corn Pudding.

4 c. cooked lobster meat, chopped
4 ears of corn*, silk and husk removed.
2 c. half-and-half
4 strips bacon, chopped
1/2 red bell pepper, minced
4 scallions or green onions, sliced thinly
6 eggs
1/4 c. flour
1 t. salt
1 t. sugar
1 c. shredded Monterey jack cheese

Preheat oven to 350-degrees F. Coat eight 8 oz. ramekins or one shallow 2-quart casserole dish with nonstick cooking spray. Remove corn kernels from each ear using a sharp knife. Holding ear of corn with the stem up(it is easier if you cut off the tip of the ear so that it stands up more securely)run the knife from top to bottom over a plate. In the bowl of a food processor or blender, puree half the corn with 1/2 c. half and half.
In a large skillet, cook bacon over medium-high heat until almost crisp: drain fat. Add remaining corn kernels, sweet pepper and scallion; saute for 5 minutes. In bowl, whisk remaining half-and-half, eggs, flour, salt and sugar. Stir in lobster, pureed corn, sauteed vegetables and cheese. Divide among ramekins or pour into large casserole. Set individual casseroles or large casserole in baking pan and place in oven; pour hot water into baking pan to 1-inch. Bake for 35-40 minutes, or 5-10 minutes longer for large casserole dish, or until knife inserted in center comes out clean. Let stand for 15 minutes before serving.

*Take the easy route if you wish. Use one(15 oz.) can of whole kernel corn-drained or the equivalent in frozen corn.


Chef Melicia's New England Corn Custard

2 c fresh corn kernels
2 c cream(heavy is best)
3 eggs
2 egg yolks
Salt and pepper to taste
Nutmeg, to taste
Cayenne, to taste
Curry powder, to taste

Butter 15 small ramekins.Mix all ingredients together well and fill each ramekin equally with custard. Cover with foil and bake in water bath at 350 degrees F until set. Remove from water bath, let rest 5 minutes. Run a butter knife around the inside edge and invert onto a plate.