Easter Dinner, yeah I know it's May
So life since Easter has been crazy, so here's what we had as our Easter dinner, our first 'on-our-own' holiday since we celebrated with Andrew's family on Saturday and my family is in Maryland.
The Menu
- My famous Wild Rice Corn souffle AKA wild rice & corn pudding
Ok it's not mine but my mom and I have been making it for years... Food Network Emeril Lagasse - A baby Smithfield honey ham
- Carmelized Onions
- Pepperidge farm stuffing
Corn Pudding
Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup heavy or whipping cream
- 2/3 cup milk
- 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
I use thawed frozen corn a smallish bag is about 3 cups so it works perfect, and is much easier, I need a oxo corn zipper - 1 cup cooked wild rice
Plan ahead, wild rice like most rice takes forever to cook! I make some and freeze it in 1 cup batches just for this recipe. TJ's makes some vacuum packed wildrice that works great. At the grocery store it can be hard to find, I typically find it in a red smallish box like this - 3 scallions, finely chopped or 1/3 cup finely chopped scallions
Very important to use fresh ones, they are key! - 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
I'm a spice wimp, so I tend to cut this in half at the least, you have to leave it in, but just tone it down to what you like - 1/8 teaspoon grated fresh nutmeg
- 1/2 tablespoon butter
Just used for greasing
Directions
Preheat oven to 325 degrees F.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
It takes longer than the recipe says most of the time, the key is the right kind of giggle, no soupy egg mixture in the middle!
Serve warm.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
It takes longer than the recipe says most of the time, the key is the right kind of giggle, no soupy egg mixture in the middle!
Serve warm.
Ready to get poured into the greased corning-ware casserole dish
It smells as amazing as it looks!
Photos of the rest of our Easter Dinner
About the Blogger
0 comments