Sweet Corn Pudding

4 c frozen corn kernels (about 19 ounces), thawed
4 eggs
1 c whipping cream
1/2 c whole milk
3 T sugar
1/4 c butter, melted
4 T cornmeal
2 t baking powder
3/4 t salt

Reserve 2 c corn.  Preheat oven to 350°F. Melt butter in 8” square glass baking dish, brush pan sides with butter; use remainder in the batter.  Add remaining ingredients to food processor and process until almost smooth.  Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes.


Bacon Jam

Bacon Jam

1 ½ lbs. bacon (I used thick cut peppered bacon from North Country Smokehouse)
2 medium yellow onions, finely diced
One tart apple, cored, peeled and chopped
3 garlic cloves, minced
½ c cider vinegar
½ c dark brown sugar
¼ c + maple syrup
½ c bourbon
¼ c coffee
½ t chipotle chile, ground
½ t ancho chiles, ground
½ t salt

Cut the bacon crosswise into matchsticks.  Cook over medium-low heat until much of the fat is rendered and the bacon is crisp.  You’ll probably need to divide the bacon into two or three parts to effectively cook it.  Remove bacon and drain well.

Drain off most of the grease and reserve for another use.  Add diced onions to the pan and cook until translucent and softened.  Add the garlic and sauté just until fragrant, then add bacon and stir to combine, then add the remaining ingredients.  Bring to a boil while stirring to remove delicious crusty bits from the pan.

Scrape the pan thoroughly into a crock pot and cook for about 4 hours until thick and syrupy.  Remove and process in a food processor or blender until slightly chunky,

Allow to cool slightly and taste for seasoning adjustments (I added a but more maple syrup).  Transfer to smaller containers.  Use or freeze within a month.

Guinness-Milk Chocolate Ice Cream

I based this recipe on David Lebovitz’s recipe from The Perfect Scoop, but reduced the Guinness to enhance the flavor, and it worked.  Wow.

7 oz good quality milk chocolate, finely chopped
1 c whole milk
1/2 c sugar (scant)
Pinch of salt
4 egg yolks
1 c heavy cream
12 oz. Guinness Stout
1 t vanilla

In a saucepan, reduce the Guinness by half to about ¾ cup.

In a second, larger saucepan scald the milk, sugar, and salt.  In a separate bowl, whisk together the egg yolks.  Temper the egg yolks by slowly adding the some of the hot mixture into the egg yolks, whisking constantly, then return the egg yolks to the saucepan.

Stir the mixture constantly over medium heat until it thickens and coats the back of a spoon.  Add the chocolate, and stir until melted. When smooth, whisk in the cream, Guinness and vanilla. Pour into a cool bowl to cool further, then refrigerate for at least 3-4 hours.  Freeze it in your ice cream maker.

Dilly Sprouts

2 lbs small/medium Brussels sprouts, picked over and trimmed
1/4  t red pepper flakes per jar
1 clove fresh garlic per jar
1 head of fresh dill or 1 T dried dill weed per jar
3 T canning salt + more for blanching
2 1/2 c water
2 1/2 c cider vinegar

Prepare water bath canner.  Heat jars in canner.

Sort sprouts by size. Blanch in boiling salted water (1 T per gal) 2 minutes for small sprouts, 3 minutes for medium sprouts.  (Save larger sprouts for another use).  While blanching water comes to a boil, in a separate pot bring vinegar, water and salt to a boil.

Add garlic clove, dill and ped pepper flakes and pack sprouts into hot jars.  Pour brine over sprouts, releasing air bubbles and pressing gently to fit sprouts into jars.  Process in BWB for 15 minutes.  Allow to mellow for a month and enjoy.

Candied jalapenos


3 lbs jalapenos ( a mix of red & green fruit is beautiful)
2 c cider vinegar
6 c sugar
1/2 t turmeric
1/2 t celery seed
1 T granulated garlic
1 teaspoon ground cayenne pepper
Pickle Crisp


*Wear gloves.  I suffered recently for 24 hours from burning hands.  Trust me, it is no fun.
Prepare the jars and lids.  Add 1/16 t of Pickle Crisp to each half-pint jar.
Stem the peppers and slice the peppers into thin rounds.
Combine vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper in a large pot.  Bring to a boil, then lower  the heat and simmer for 5 minutes.
Add the pepper slices and simmer for 4 minutes.
Transfer the peppers into the jars with a slotted spoon, leaving the syrup in the pot. Allow 1/4 inch of headspace.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.  Add syrup to jars to within the allowed headspace.

Add lids and process in a boiling water bath canner for 10 minutes for half-pint jars, 15 for pint jars.

Complete directions for safe processing can be found at the National Center for Home Food Preservation at the University of Georgia.

I found this recipe at Foodie with Family, and she deserves all the credit, as these babies are delicious!

Lemon parmesan vinaigrette

This dressing is terrific on a salad with lots of arugula, or tossed with arugula then put the arugula on a Sundried Tomato Pesto pizza straight from the oven –just allow the greens to wilt a bit, then devour.

1/4 c freshly squeezed lemon juice (about 1 1/2 lemons)
1 clove garlic, crushed with the salt
1/2 t sea salt
1/4 t freshly ground black pepper
1/2 c olive oil
1/2 c freshly grated parmesan

Peanut Butter Cookies with Chocolte Chips

1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t
1/2 c unsalted butter
1 c chunky natural peanut butter
3/4 c sugar + 3 T for rolling (could use a bit less sugar in dough)
1/2 c brown sugar
1 egg
1 T milk
1 t vanilla
1 c chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.

Place the remaining sugar — in a small bowl. Scoop dough, form into a ball, and roll in the sugar.  Place  cookies on ungreased cookie sheets, and using a fork, gently flatten cookies. Bake for 10 to 12 minutes; remove from oven and cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.