Carole's Concoctions

Corn Pudding and Springerle Cookies
I love it when my food and recipe comfort zone is challenged and blown wide open.  This past week had two occurances.  The first was over the weekend when our friend David Moore, a race horse owner asked me to cook up a casual dinner for 8 to be shared after the Traver's Cup Race in Saratoga Springs, NY.  He said, "In the interest of this being an heirloom meal, my guests who are also my 2 brothers and their spouses, thought you should make corn pudding."  I said, no problem.  And as I always do when asked to make something I've never made before, I googled corn pudding, printed a couple of recipes and then adapted them into my own.
I thought I was making DESSERT!!
You can only imagine how surprised I was when David put the corn pudding on the table. I proclaimed, "Shouldn't we wait until after the main course?" To which David responded, "It is part of the main course."  And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top!!
And boy was it delicious; a perfect side with grilled hangar steak, chicken, fresh green salad and roasted potatoes. Here's my recipe:  This is a keeper and I was told it was better than their Dad's!! Oh and did I say SIMPLE!!

4 ears fresh corn, shucked and corn cut off cob
4 farm fresh eggs
1 cup heavy cream
1/2 cup whole milk
1 Tbsp vanilla extract
6 Tbsp organic sugar
1/2 stick of butter, softened
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Butter a square 8 x 8 baking dish. Blend all the ingredients in a food processor for about 3-5 minutes until corn is nicely blended while still retaining some texture.  Pour into baking pan and bake until golden brown, about 35-45 minutes.  Cool and serve warm as a side or as dessert :-)

David Moore and Jim Finnerty ready to place their bets in Saratoga
and I am guessing we need a horse called Corn Pudding - a WINNER!

And Springerle Cookies were introduced to me by one for my radio show guests (see my Wednesday blog post for the interview).  I am in love with the exquisite molds, the rich history and the taste and texture of the Springerle Cookie.  They may well become a part of my Christmas cookie baking tradition!!

I am so very lucky to have these experiences!!