(Ray)
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Honey Butter Creamed Corn
•Soy-free •Nut-freeFresh corn has lots of natural sweetness and a nice firm texture, making it perfect
for delicious creamed corn, but frozen corn can be substituted here in a pinch.Chipotle-Tangerine
Cranberry Sauce
•Soy-free •Dairy-free •Nut-freeThis cranberry sauce hits all of your taste buds. It’s great on sandwiches too.Hold an ear of corn over a large bowl. Use a sharp knife to cut the kernels
off of the corn cobs, then run the back of the knife along the cob to release
any remaining liquid and “milk” the corn cobs. Discard the cobs, and set
aside the corn and liquid.
Heat a large saucepan over medium heat. Add the olive oil and onion
and cook for 3 to 5 minutes, or until softened and translucent. Add all of
the corn kernels and any accumulated liquid to saucepan. Add chicken
stock, cream, and turmeric. Bring to a boil. Slowly stir in the cornmeal
while whisking, and then add the honey. Cook for 20 minutes, stirring
occasionally. Whisk in the cold butter until melted. Season to taste with salt
and pepper. Serve.Yield: 6 servings
Chef’s Tip
Turmeric in this recipe is optional but gives the corn a nice golden color.Combine the cranberries, tangerine zest and segments, chipotle pepper,
water, brown sugar, cinnamon, and star anise in a large saucepan over
medium heat. Bring to a boil, then reduce to a simmer and cook for 20 to
25 minutes, or until the cranberries have burst and the liquid is reduced and
thickened. Remove the cinnamon stick and star anise pods. Cool to room
temperature and serve.Yield: 6 servings
Wholesome Pecan Pie
•Soy-freeCorn syrup has a flat sweetness, but maple syrup, brown sugar, and molasses give this pecan
pie its rich caramel flavor. Plus, a requisite for any pie worth making? It’s deep dish!1 recipe pie crust (page 45)
1 cup (235 ml) maple syrup
⅔ cup (150 g) light brown sugar
1 tablespoon (20 g) molasses
3 tablespoons (42 g) unsalted
butter
½ teaspoon salt
⅔ cup (160 ml) heavy cream
1 egg
4 egg yolks
2 cups (200 g) roughly chopped
pecans Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4).
Roll out the pie crust and arrange in a deep-dish pie plate. Refrigerate
until ready to use.
Combine the maple syrup, brown sugar, molasses, butter, and salt in a
medium saucepan. Heat over medium heat until all of the sugar is dissolved
and the butter is melted. Pour in the heavy cream and stir to combine. Let
cool for 5 minutes. In a separate bowl, whisk the whole egg and egg yolks.
Slowly stream the sugar mixture into the eggs, whisking to combine.
Arrange the chopped pecans in the pie crust. Pour over the sugar
mixture and bake for about 1 hour, or until the center is set but just jiggles
slightly. Cool to room temperature before serving.Yield: 8 servings
Chef’s Tip
For a chocolate pecan pie add ½ cup (90 g) dark chocolate chips in with
the pecans.(Ray)
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