Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

Sausage, Cheddar, and Corn Muffins

I have a thing for breakfast muffins, especially when a pork product is involved. I just had to try these, although I did mess about with the recipe a bit. We are little bit past fresh corn season, even for us.* So I purchased frozen white shoepeg corn – one of my favorite things in the entire frozen world. I think I prefer the shoepeg because it is slightly less sweet. I have modifications to the originally recipe and know I will be making more adjustments to this recipe the next time I make it.**dd_1590

2 teaspoons olive oil
16 ounces hot breakfast sausage
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs, room temperature
1 cup buttermilk
1 cup frozen sweet white corn kernels, let thaw while you make batter
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Preheat oven to 375 degrees F. Line 12 muffin tin cups with foil liners.

Heat olive oil in a skillet over medium heat and add sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until the sausage is crumbly and cooked through. Remove skillet from heat. Blot up some of the fat with  paper towels leaving about 1 tablespoon. Let mixture cool.

Place flour, corn meal, and baking soda in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add corn kernels, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.***

Divide batter among muffin cups. Top with some extra Cheddar cheese.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Adapted from Allrecipies … once again.dd_1591

* We have a huge rural farming community around us, but it is October and I’ll just go with frozen corn and pass on the farming left-overs.

** I was missing a little salt in these muffins. I think next time I’ll add a 1/4 cup of freshly grated Parmesan. I could add salt, but why not make it Parmesan. More cheese and some salty flavor to the mix.

*** I mixed everything up one night and put it in the fridge. Came home the next day and let it sit until room temperature and then baked the muffins and they were great. I am a huge fan of making a recipe to a certain point and then continuing on the next night.  I have to do that since I bake/cook after I get off work.

The original recipe had scallions in it. They might be nice, but I am thinking chives next time would be a great deal better, or maybe even a shallot. Now there’s a thought.

Can you tell I will be making these again pretty soon. One of our students had one and said anytime you add sausage to something, that was a good thing. I completely agree. Any pork is a good thing.

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

Corn Pudding – Thanksgiving review

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Corn Pudding with some cheese – yep

One of my goals this year for Thanksgiving was to add one new recipe, and I had been thinking about something with corn. We have great local corn here in the summer, but this is not the time of year for it now, so how to make something that bridges the gap between late summer and early fall – at least early fall for us – not quite cold-ish yet.

I have never made a corn dish for Thanksgiving, however,  it was on my list – yes, another list. I may not share the rest of my list since I pretty much fell down on most of the others – like “fall” salad. But I did score on apple dessert – thanks to the Boy. I really should have made a better attempt at down-sizing (also on the list) since it was just us – me, the Boy (thankfully), the MotH*, and his amazing Mom.

I really thought about making biscuits, also on this damnable list. I always make sweet potatoes biscuits, but I should have made buttermilk biscuits – not quite traditional, but it could become a tradition in our family. I think it may have to be next year – dang it (I just sound like a bit of a dork, saying dang it), Sigh.

Either way, this corn pudding was pretty good, And the recipe was a mix of a food network recipe and of my other Mom’s recipe. Yep – it is so nice to have another Mom, who happens to be my mother-in-law. She is the best. A girl can only be so lucky – and I am.

There are some vegetable that I love, and corn is probably at the top of my list. It was a favorite when I was a child. When I was in middle school and had a mouth full of braces, I would dutifully cut my corn off the cob during the summers – hated it because eating corn on the cob and have butter dripping down you hands is a summer tradition that is right up there with eating boiled peanuts.

One of my favorite things was to mix rice (yes, we were a rice family, not a potato family) with corn and lots of butter. Still one of my favorite things. Guess the things you love as a kid stay with you. Oh, I love white shoepeg corn – that’s what I used in this recipe – frozen white corn.  It is not too sweet but with rice and, now European salted butter – pretty much amazing. And great for breakfast.

Guess I need to get to the recipe for this bit of stuff now.

4 ozs cream cheese, softened – 1/2 bar
1/2 cup sour cream
small can of creamed corn
1 cup white corn (frozen, but thawed)
1 small onion, diced fine
1/3 cup whole milk
1 egg, beaten
3/4 cup grated cheddar, sharp, if you please

Spray 9 x 13″ baking dish with cooking spray. Beat cream cheese in a decent sized bowl until smooth. Add sour cream and mix to combined. Add corns, milk, egg, and cheddar. Mix well. Season with lots of freshly ground pepper and salt.

Spread in the baking dish. Bake at 350 for 45 – 50 minutes until lightly browned. Let stand for a few minutes before serving.

I liked this, but I like corn. It’s rich, but not too much so. May try a different version next time, but this was a damn good first attempt.

* Man of the House

Fall / Thanksgiving planning

I guess it is time to start thinking about the fall baking/cooking season and, dum dum dum … Thanksgiving. It seems that Thanksgiving always sneaks up on me. Because it does not get cold here, really, until after January. I’m still wearing opened toe sandals for heavens’ sake.  I can’t imagine doing Canadian Thanksgiving – October 12th. Too soon for us in the South, but not too soon for them, I suppose. Good on you!

And here are the things I am thinking about:

Down-sizing recipes – for a few of us that is what will happen. How do you scale down cornbread dressing? I have no idea. Depending on what family stays, what family and friends are coming into town, and what family goes to others out of town, it makes a difference in planning. But there are certain things that just must happen for Thanksgiving. Cranberry relish – yes!

Why not biscuits for Thanksgiving? Hello, we are in the south – yep. Drop biscuits are my favorite. Sour Cream drop biscuits instead of my usual Parker House rolls.

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Sweet Potato Biscuits with ham and horseradish cream

I think I need a new filling for my sweet potato biscuits. I love them the way they are, (with ham and horseradish cream} but I think I must come up with something new. But I do think horseradish will be involved. It is a stupidly great combination.

Something with corn – I’m thinking a corn soufflé which could be really cool.

Some kind of apple dessert – slab pie, maybe? Or this apple cake “Tatin” thing?  Did that this month, and … so amazing. You can read about here.

A Fall Salad – with apples, pecans, some spinach and, in my perfect world, mandarin oranges. Yep.

Do hate all the pumpkin crap,,, Guess that is, mostly, because everyone goes all pumpkin crazy beginning in August. It is just way over kill. And the taste is largely meh. But apparently I’m in the minority on this one. I just don’t get it.

2015 Butter Usage (by month – July)

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Pecan Pie Muffins

6 July 2015 – 13 1/2 Tbs – Pecan Pie Muffins

14 July 2015 – 16 Tbs – Old-Fashioned Lemon Sugar Cookies

22 July 2015 – 2 Tbs – Creamed Corn

28 July 2015 – 12 Tbs – Lemon Icebox Cookies

43.5 Tbs = 21.75 ozs. = 1.359375 ibs.

Seems rather paltry to me. But there is always next month!

Creamed Corn – love the local!

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Wendt Farm Store

It is the end of sweet corn season in NW Florida. It is a local crop grown on many of the farms that are within 30 minutes of town.  A couple of weeks ago on a lovely Saturday, we went into Santa Rosa county to the small market of Wendt Farm. Chumuckla Highway (yeah, go ahead and try to pronounce that – dare you) just north of Pace is where we are talking about (once again, don’t like to end a sentence that way – ugh). All the produce is locally farm grown and sold by the family.
There were plenty of watermelon available, but I avoid all kinds of melons (long story). So cool –  there were shelled peas, really beautiful tomatoes, some peppers, eggplant, and lots and lots of fresh corn. Boy, there was plenty of traffic and it was all locals – and by that I mean people from Pace and Milton. I felt like an interloper from town. People didn’t even turn their vehicles off. Just left them running. So many regulars. What a great thing to see. This is the way food should be.

Either way their corn was $4 for a dozen ears, but I had to get 6. That is more than we (me and the MotH*) need, but what the hell!

I have seen a couple of recipes lately for creamed corn. Both different, one with more ingredients than I thought necessary, and other was a bare minimalist approach. But the mechanics of it are basic: shuck corn, remove silks (which takes for bloody ever), trim kernels off (but not too deep), run back of knife over cobs to get the corn juice, heat butter in sauté pan, add corn and juice. After this things can go a variety of ways. For me it went like this:

Shuck 6 ears of corn and remove those damn silks – ugh – the worst part about fresh corn in my opinion  Slice the kernels off, but not too deep.  Scrape the corn juice from the cobs into the same bowl.  Heat a couple of tablespoons of butter (salted or not, but I think salted is best for this application) in a skillet and add the corn and corn juice (does this have a name – not sure).

So far, for me, that is it. Corn and corn juice with a little bit of butter. I tried it with a bit of cream, but dairy messes with the fresh corn flavor (can’t believe I removed silks again – ugh – do I say that enough? Nope). No dairy, no onions, no chicken stock – none of it. Just corn and butter, but it has to be fresh and local corn. No biggie for us here. How lucky are we? Very.

Wendt Farm store is closed now until the fall crops come in – October. Can not wait to go back.

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Corn – simple and excellent

*Man of the House – just watch Quiet Man. Yep.