February 7, 2011 § Leave a comment
When I am figuring out a menu, I always try to find flavors and colors that balance each other out. For example, when I serve something heavy as a main course, I like to offset it with either an extremely light side or a very sweet accompaniment. With this simple corn pudding, the bright color and intensely sweet taste is a great accent to a boldly flavored main course, such as a rack of lamb or a Mexican feast. The shot of golden color is like a ray of sunshine on your plate.
There are also two ways I would serve this as a side: either bake it off in a large baking dish and then serve family style or make individual portions in little ramekins so that everyone gets his or her own little portion. For a casual dinner, I would go with the former; but for a little bit more formal feel, I would serve individual portions.
- 4 cups organic sweet corn kernels (either cut off a cob or you can sometimes find organic sweet corn kernels in the freezer section)
- 1/2 cup yellow onion, chopped
- 2 tablespoons unsalted butter
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 3/4 cup shredded Parmesan or quattro formaggio cheese, separated into 1/2 cup and 1/4 cup portions
- Preheat oven to 375 degrees.
- In a medium buttered skillet, saute the onions until they become clear, then add the corn. If you are using frozen corn, you can put the frozen kernels right in without defrosting. Saute the onions and corn for about 5 minutes. Remove from heat and allow to cool.
- While the corn is cooling, combine eggs, milk, cream, salt, and pepper in a bowl and beat together with a fork. Stir in the 1/2 cup of Parmesan.
- When the corn is cooled, put it into a medium baking dish or individual ramekins, filling either about 2/3 deep (so that you have enough room to pour in the custard mixture). Pour in the custard mixture and sprinkle the top with the remaining 1/4 cup Parmesan.
- Bake for 30-45 minutes or until the pudding is golden brown on top. Serve.
I would love to know if you tried making this and what you served it with!
December 22, 2010 § 1 Comment
I am a huge French Toast fan and am always looking for ways to spruce up the classic. I am always pondering ways to give the classic a twist – whether it be by using a new kind of bread or croissants. Given that we are in the middle of the winter holiday season, Italian Panettone seems to be the natural choice to stand in for the trusty French bread.
Panettone are a traditional Italian sweet bread that is made for Christmas and New Year (Italians out there, correct me if I get any of this wrong). It traditionally takes on a round cake or cupola shape and weighs about one and a half pounds. I dream of the day I find myself in Milan around Christmas time so I could enjoy a fresh baked Panettone in its natural habitat.
But even here in the states, Panettone are easily acquired if you know where to look. You can seek out an Italian family member or friend to ship you the original (I am still working on this option myself), pick one up at your local Italian deli (I am fortunate to have this option) or grocery store (some have them handy in time for the holidays), or you can order them online.
I used my usual classic French toast recipe for the egg mixture — whenever trying new recipes I like to switch up one major ingredient at a time so that I know which substitution yields which result. My husband was the guinea pig this time and I he was certainly not complaining. The Panettone is so fluffy and soft that it absorbs the egg mixture perfectly.
The final result is one of the fluffiest French toast textures I have ever tasted – the delicate texture is a perfect accompaniment to the raisins in the Panettone and the fruit topping gives it that little something extra. There is almost a bread pudding type of quality to the middle sections of each slice. In fact, I might try this as a bread pudding next time. Will share when I do…
I hope you enjoy it as much as we did — let me know how yours turns out!
- 1/2 of a Pannetone cake, sliced into evenly cut slices
- 1/3 cup heavy cream
- 1/3 cup milk
- 3 eggs
- 1/3 cup orange juice
- 1 teaspoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2-3 tablespoons of unsalted butter
- 1 cup frozen mixed berries
- 3 tablespoons sugar (or raw sugar)
- powdered sugar
- In a medium bowl, whisk together the cream, milk, eggs, orange juice, sugar, vanilla, cinnamon, and nutmeg
- Place a few Panettone slices into the bowl to absorb the mixture (a good rule of thumb for how many to put in at a time is to put in as many as will fit without crowding or overlapping), let soak for 2 minutes and flip so that both sides absorb the mixture equally
- Butter and heat griddle to med-high
- When the Panettone is finished soaking, place them on the griddle and cook evenly on both sides (about 2 minutes on each side)
- Repeat until all the Panettone French toast are done
- In a small sauce pan, combine the frozen mixed berries and sugar and bring to a simmer
- Simmer for about 10 minutes or until the liquid reduces to a syrup
- Plate the Panettone French Toast and top with butter, topping, and powdered sugar