2019-07-01_Louisiana_Cookin

57 57 louisianacoolouisianacookin.comkin.com

ROASTEDROASTEDCORNCORNONONTHETHECOBCOB
WITHWITHHONEY-CAYENNEHONEY-CAYENNE
BUTTERBUTTER
MAKES 6 SERVINGS

Take corn on the cob up a notch with a
bit of honey-cayenne butter for a sweet
and spicy kick.

½ cup salted butter, softened
¼ cup fi nely chopped fresh parsley
2 tablespoons honey
½ teaspoon cayenne pepper
2½ teaspoons kosher salt, divided

6 ears corn with husks

½ teaspoon ground black pepper

2 tablespoons olive oil

Garnish: fresh parsley, fl aked salt

1. In a small bowl, stir together butter,
   chopped parsley, honey, cayenne, and
   ½ teaspoon kosher salt. Refrigerate
   until ready to serve.


2. Soak corn in water for 1 hour.


3. Preheat oven to 400°.


4. Remove corn from water, and pull
   husks down ears to base, leaving husks
   intact. Remove silks, and tie back

husks with kitchen twine. Place cobs

on a rimmed baking sheet, and sprinkle

with remaining 2 teaspoons kosher salt

and black pepper. Drizzle with oil.

5. Bake, turning occasionally,
   until corn starts to brown, 35 to
   45 minutes. Serve with honey-
   cayenne butter. Garnish with parsley
   andflakedsalt,if desired.

LEMONLEMON CURD ICEBOX PIECURDICEBOXPIE

MAKE 1 (9-INCH) PIE

Swirled with lemon curd and whipped

cream, this sweet, refreshing pie is a

quintessential summer dessert.

1 cup graham cracker crumbs

3 tablespoons unsalted butter,

melted

¼ cup plus 2 tablespoons

confectioners’ sugar, divided

2 (14-ounce) cans sweetened

condensed milk

2 teaspoons lemon zest

1 cup fresh lemon juice

2 large egg yolks

1½ cups plus 1 tablespoon heavy

whipping cream, chilled and

divided

½ cup prepared lemon curd

1. Preheat oven to 350°. Spray a
   9-inch pie plate with cooking spray.


2. In a medium bowl, stir together
   graham cracker crumbs, melted
   butter, and 2 tablespoons
   confectioners’ sugar. Press crumb
   mixture into bottom and up sides of
   prepared plate.


3. Bake for 5 minutes. Let cool
   slightly. Place on a baking sheet.


4. In a large glass bowl, whisk
   together condensed milk, lemon zest
   and juice, and egg yolks. Pour fi lling
   into prepared crust.


5. Bake until fi lling is set, about
   20 minutes. Refrigerate for at least
   4 hours or overnight.


6. In a large bowl, beat 1½ cups
   cold cream and remaining ¼ cup
   confectioners’ sugar with a mixer at
   medium-high speed until stiff peaks
   form. Spread whipped cream onto pie.


7. In a small bowl, whisk together
   lemon curd and remaining 1 tablespoon
   cold cream. Spread mixture onto pie.
   Refrigerate until ready to serve.