Time To Exhale!

It never fails, every winter, I add a few pounds. It doesn't matter if I think I am eating less, healthier of watching every that goes into my mouth. The bottom line, I am not nearly as active in the cold months as I am when it warms up.
Sooooo, that means I either avoid the clothes I wear in the summer or I take a deep breath and hold it until the person I know in the supermarket, school or corner store walks out of range. Then I can exhale.
And it is at this point every year, I truly start eating more fruits and vegetables and try to go to sleep at night as quickly as possible before I get that never-ending sweet tooth, which happens every single night. Then I wake up in the morning and feel grotesquely disgusted with myself all day long.
Here are a couple desserts that not only satiate that sweet tooth, but offers far less in the way of fat and calories than that wrapped up dish of leftover chocolate pudding or those tempting chocolate doughnuts you have been nibbling on one at a time.



Blueberry Lemon 'Custard' Pudding

     Just enough for two people, yet if I were you, I would double it because one serving just ain't gonna cut it!

3/4 cup frozen blueberries, thawed
2 eggs
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
Meringue:
1 egg white
1 tablespoon sugar




Place blueberries, with all accumulating juice from thawing(which should be about 3 tablespoons), egg, sugar, cornstarch, lemon juice and zest in a blender or food processor. Puree until as smooth as possible. Strain through a wire sieve into a medium saucepan. Place pan over medium heat and bring to scalding while whisking frequently. You will notice it thickening quite a bit.
Remove and pour into 2 oven safe, individual serving dishes. Cover and refrigerate until completely cooled.
When ready, preheat broiler, making sure the rack is on its lowest shelf.
Beat the egg white until soft peaks form with an electric mixer. Add sugar and continue beating until stiff peaks form. Either dollop, spoon or pipe equal amounts of meringue on top of each pudding cup.
Place under broiler for just a couple minutes, until as browned as desired. Carefully remove and serve immediately.

　


Strawberry Kiwi 'Custard' Pudding

Tangy kiwi, sweet strawberries and a smile!

1/2 cup chopped fresh strawberries
2 kiwis, peeled and chopped
1/2 cup strawberry-kiwi juice *
2 eggs
1 tablespoon sugar
2 teaspoons cornstarch

　
Puree all ingredients until as smooth as possible. Strain through a wire sieve into a medium saucepan. Place mixture over medium heat and bring to a boil, stirring constantly. This will only take a few minute.
Immediately pour into individual serving dishes or 1 large bowl. Cover and refrigerate until set and completely chilled. Enjoy as is or with whipped topping of your choice.

　
* There are various brands of 100% strawberry-kiwi juice on the market today. If you can't find it, then use any type of pure strawberry juice blend.

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.