Here's another November recipe from friend and masterful chef friend Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. To contact Jill, contact me! Jill's new cookbook is coming out soon!
It is finally November – my FAVORITE month of the year! Seriously – it is! You know why? Because it is all about the food, i.e. preparing for the biggest feast of the year and looking forward to the holidays. The stores are full of seasonal foods and produce that inspire creative cooking and wonderful smells. I have included my favorite Pumpkin Bread recipe. This is from a bakery I used to work at. It is very easy, very moist and is great for gift giving. I also included Corn Pudding. This is a new family favorite. It is a beautiful side dish to include on your holiday table that is a little different, yet familiar enough to try. Enjoy the season! -Jill
2 Tbsp unsalted butter
1 small onion, chopped
1 garlic clove, minced
4 ¼ cups fresh, white corn kernels or frozen, thawed
3 egg whites
3 Tbsp flour
1 Tbsp chopped fresh parsley
1 Tbsp sugar
½ tsp salt
Pinch of cayenne
1 cup whipping cream
1 cup half & half
Melt butter in heavy medium skillet over medium high heat. Add onion and garlic and sauté until tender, about 5 minutes. Cool.
Preheat oven to 350F. Butter or spray a 9x13x2 inch glass baking dish. Puree 2 ¾ cups corn kernels in a food processor.
Whisk eggs and egg whites to blend in large bowl. Mix in corn puree and remaining 1 ½ cups corn kernels. Mix in flour, parsley, sugar, salt and cayenne. Stir in cream, half & half and sautéed onions and garlic.
Pour mixture into prepared baking dish.* Bake until pudding is set, about 1 hour. Cool 5 minutes before serving.
* You may bake pudding in a hot water bath, though it works ok without it as well.