I'm going to show you how to make my favorite holiday corn, I really am. But first, let me tell you about our weekend. We had cousins come into town early for Thanksgiving. They had barely stepped foot out of the car when we whisked them away to a Riders in the Sky concert. These are four of the silliest goofball cowpokes you ever did see. (Um, I'm not sure if I'm talking about the singers or the kids. I'll let you decide.) I hope I get to see them in concert again. Kids and grown-ups alike were doubled over with laughter. We left tapping our toes and humming through smiles. This weekend was also our local hospital fundraiser, The Jubilee of Trees. Talented people in the community decorate and donate trees for auction. Generous people in the community buy these decorated trees. Last year my parents bought a Peter Pan tree that I inherited this year. I'll give you a peek later (and a peek of the one they bought this year), but here's a sample of one of the themed trees available for purchase. This one caught my eye for the Quiet Man's parents. It would be perfect in their Nantucket room. If I had a million dollars....
The charges were part of the entertainment at the Jubilee. Sailor has been playing the violin there for the last five years, and West for the last three. He's come a long, long way. (I used to have to crouch behind him for moral support. Now I sit in the audience making silly faces at him.)I never get sick of watching them play, not at home or abroad. I'm getting my money's worth for those violin lessons. I've got my own little string duo that always owe me a favor. And of course, we had to take part in all of the good times at the Jubilee, in the name of charity, tut tut! I almost almost almost stood in line for face painting myself. I want a pretty snowflake on my cheek.
This one was a crack-up. For a buck, the kids could be inside a giant bubble. Who thinks of these things?Boy in a plastic bubble.All right, enough with the weekend and let's get one to the week. It is THE week. Thanksgiving is a mere few days away. Are you making pie crusts and freezing rolls and brining turkeys? I ought to be, but I'm getting a slow start due to excessive play. (See above photos.) But today, doggone it, I'm making this corn and putting it into the fridge. This recipes hails from a beautiful restaurant in Fullerton, California known as the Summit House. Some people (me) go there and order bowl fulls of the fantastic stuff. This is corn at Daddy Warbuck's house on Christmas morning. It doesn't get any better than this. It's decadent all right, but that's why I save it for holiday meals and dinner parties. Start off with a handful of easy ingredients: frozen corn, flour, butter, sugar, cream, and salt and pepper. (Sugar, where are you? Did you not want your picture taken?)
Place the corn, salt, sugar, pepper, and cream in a saucepan and bring to a boil.
In a small bowl, combine softened butter and flour to make "kneaded butter."
Add to the corn mixture to thicken.
Pour it into a buttered casserole dish. Store it covered in the fridge and warm it up in the oven right before you're ready to eat it.
If you want it to be extra over-the-top delicious, sprinkle the top with parmesan and put it under the broiler to brown. Oh, yes. It's going to be good. And you might want to double it, since I have never, ever had any leftovers no matter how much I make. Try not to eat it all for dinner tonight.
PS Have you got any questions about Thanksgiving dinner? It's time for Prudy's Online Thanksgiving Hotline. Leave a comment and let me at 'em.
Money Saving Tips:
Swap out the cream for evaporated milk. Use canned corn in place of the frozen, if that's what you've got. Canned and frozen corn should be on sale for pennies this week.
Creamed Corn Au Grautin from the Summit House
Estimated Cost: $4.oo for 8 servings
1 lb. frozen corn
1 and 1/2 cups whipping cream
1/2 teaspoon salt
2 tablespoons sugar
pinch of pepper
1 and 1/2 tablespoons softened butter
1 and 1/2 tablespoons flour
3 tablespoons finely shredded parmesan cheese
Combine corn, cream, salt, sugar and pepper in a pot and bring to a boil. Simmer for five minutes. In a small bowl, mix flour and butter until completely smooth. Add to corn mixture and stir until well combined. Return to a boil. Simmer for one minute. Remove from heat. Pour into a buttered oven-proof dish (an 8 or 9 inch square, pie or quiche dish will all work). Place tightly covered in fridge until ready to serve. Just before serving, heat oven to 425. Sprinkle corn with parmesan and bake until hot and bubbly. (For Thanksgiving dinner, I bake it completely in advance and heat it in the microwave just before dinner time. )
Up Next: Prudy's Online Thanksgiving Hotline-leave a comment and ask away!