Marie Recommends Barefoot Contessa's corn pudding

barefoot contessa's

Sagaponack Corn Pudding

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
• 1 cup chopped yellow onion (1 onion)
• 4 extra-large eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
• 
  

Directions

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake thepudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

http://www.foodnetwork.com/recipes/ina-garten/sagaponack-corn-pudding-recipe/index.html

Joan’s Favorite Holiday Dessert: Pecan Caramel and Fudge Pie

Joan’s Favorite Holiday Dessert: Pecan Caramel and Fudge Pie

This is my new favorite holiday dessert! Takes ten minutes to make and it is soooooo good. Had it at a friends house a couple of weeks ago and she gave me the link. I've made it twice since :)

Make sure you thoroughly boil the caramel, and bake it long enough so it becomes nice and chewy when it's cold.

I used chocolate graham teddy bears from Whole Foods to make the crust. She uses the Nabisco Famous Chocolate Wafers. Vive la difference...

From http://www.epicurious.com/

Ingredients

For crust

1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)

5 tablespoons butter, melted

1/2 teaspoon vanilla extract

For filling

3/4 cup unsalted butter

3/4 cup (packed) golden brown sugar

6 tablespoons light corn syrup

3 cups pecan halves (about 10 ounces)

3 tablespoons whipping cream

2 ounces unsweetened chocolate, chopped

Preparation

Make crust:

Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)

Make filling:

Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

Melinda's Holiday Cookie Recipes

As promised! Tried and tested through many years of holiday baking and cookie exchange parties!

M.

Rudolph Noses

Ingredients:

Package of Round Pretzels (ROLD GOLD pretzel rounds, about the size of a quarter)

2 pkgs of Hershey Hugs

14 oz pkg of red and green holiday M&Ms

Preheat oven to 200 degrees (just basically get it warm)

Unwrap Hershey Hugs and set aside

Spray 2 cookie sheets with non-stick spray

Arrange pretzels on cookie sheets (don't worry how close they are to each other)

Place a Hershey Hug on each individual pretzel

Put in oven just a few minutes until the Hugs begin to melt-don't let them melt all the way!

Remove from oven and then place an M&M on each Hug, gently pushing it down into the pretzel

Place in refrigerator to cool and and allow chocolate to harden (doesn't take very long!)

Remove from refrigerator and use a spatula to get pretzels off of the trays

That's it! Enjoy your treats!

Frango-Filled Shortbread Cookies
Makes 3 dozen

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for rolling
2 cups cake flour
1 teaspoon vanilla extract
Pinch of salt
1 cup finely chopped pecans
18 Frango Chocolates (Mint, Dark Mint, Double Chocolate, or Dark
Chocolate), halved crosswise

In bowl, using electric mixer, cream together butter and confectioners'
sugar on medium-high speed for about 1 minute, or until mixture is pale
yellow and fluffy. Add flour, vanilla and salt and stir with a wooden
spoon until well blended. Stir in pecans. Cover bowl with plastic wrap and
refrigerate for about 1 hour, or until dough is firm.

Position racks in center and top of oven and preheat to 350 degrees.
Scoop out 1 level tablespoon dough and shape it around a chocolate half,
enclosing chocolate completely. Roll dough between your palms to form a ball.
Repeat with remaining dough and chocolates. As cookies are shaped, arrange
them on ungreased baking sheets, spacing them about 1 inch apart.

Bake 18 to 20 minutes, switching pans between racks and rotating them 180
degrees about halfway through baking, or until cookies are golden brown.
Meanwhile, sift confectioners' sugar into a small bowl. When cookies are
ready, remove from oven, let them cool just until they can be handled,
and then roll them in the sugar, coating them well. Put them on a rack and
let cool completely. The cookies can be stored in an airtight container at
room temperature for up to 1 week.

Cranberry Oatmeal Cookies

¾ c. unbleached all-purpose flour

½ t. baking soda

¼ t. salt

¼ t. ground cinnamon

11/2 cups old fashioned rolled oats

½ c. dried cranberries

½ c. firmly packed light brown sugar

¼ c. granulated sugar

¾ c. white chocolate chips

Whisk together flour, baking soda, salt and cinnamon in a small bowl.

Spoon mixture in cranberries, brown sugar, and granulated sugar and white chocolate chips.

Preheat oven to 350 degrees.

Melt 1 stick unsalted butter. Stir in 1 large egg, and ½ t. vanilla extract.

Drop tablespoonfuls of dough onto ungreased cookie sheet, 3 inches apart.

Bake until edge of cookies are golden and tops are set, about 11 – 13 minutes.

Confetti Cookies

1 cup M&Ms mini baking bits

2 cups unbleached all-purpose flour

1t. baking powder

½ t. salt

½ c. firmly packed light brown sugar

½ c. granulated sugar

Whisk together baking bits, flour, baking powder and salt. Add light brown sugar and granulated sugar.

Preheat oven to 350. Combine above with 2 sticks melted, unsalted butter, 2 large eggs, and 1 ½ t. vanilla extract. Refrigerate dough for 15 minutes. Drop tablespoons full of dough onto ungreased baking sheets, 3 inches apart. Bake until edges are golden, about 13 – 15 minutes.

Spritz Cookies (need a cookie press with attachments in shape of Xmas trees, etc.)

1 cup butter
2/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
1/2 teaspoon almond
2 1/2 cups flour

Let butter soften then add all the other ingredients except flour. Then mix in the flour. Use a cookie press to form cookies. Bake 7-10 minutes at 400 degrees.

Marie Recommends Homemade Sweet and Savory Cranberry Relish

Homemade Sweet and Savory Cranberry Relish

1 cup dried cranberries
3/4 c. dried cherries
1/2 c. sun or oven dried tomatoes, diced
3/4 c grape juice
1 tbspn. vegetable oil
3 shallots, chopped
1 Granny Smith apple, peeled, seeded cored and cut into 1/4 inch dice
1/2 cup fresh, halved cranberries
2 teaspoons orange zest
1/4 tspn. kosher salt.

1. Combine dried fruit, tomatoes, juice and 3/4 c water. Set aside for at least 30 minutes.

2. Heat a large saucepan over medium heat and add the oil. Add the shallots and cook, stirring, until tender, about 3 minutes. (Do not let them brown.) Add the dried fruit mixture, the apple, fresh cranberries and zest. Cook, stirring occasionally, until the relish reaches the desired consistency. (10 mins to 2 hours depending on heat. The slower you go, the less you'll have to stir to prevent browning.)

Barbara Recommends LuLu Wilson Kale Salad

Hi G.E.E.E.,

I'm not quite sure how you're gathering recipes -- if there's a way for me to directly deposit it, let me know. Here's a recipe for a great kale salad served in a few restaurants in Aspen (same owner). The recipe appeared in Aspen Magazine, and I happily ate it many times this past summer.

The only thing to clarify is that the currants are dried, maybe obvious to most, but not to me initially.

Babs

LuLu Wilson Kale Salad

One serving. Can be made a few hours ahead, but better if prepared just before serving.

2 ounces dark green kale with no yellow edges

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/4 cup currants

1/4 cup grated parmesan cheese

1/4 cup pine nuts, not toasted

Using a very sharp knife, cut away the kale leaves’ tough center stems. Roll the leaves like a cigar and cut them into very fine thin slices, about 1/8th-inch wide. Put kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, parmesan, and pine nuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed. Serve on a cold plate.

http://www.aspenmagazine.com/article/dish-du-jour

Welcome to GEEE's Recipe Exchange Blog

We at GEEE are pleased to announce the launch of our recipe exchange.

We encourage you, the members of our community, to donate, trade or use the recipes we collect and post. We are looking for seasonal recipes that you would share with your neighbors.

Either drop off a recipe (6 copies, ideally) at our GEEE Hyde Park Art Center location or email them to geeemailbag(at)gmail.com.