In Wickwood's Kitchen ...
HARVEST CORN PUDDING
Perfect as a side dish for supper,
even better, we like to serve this corn pudding for breakfast. Just
drizzle with Spiced Maple Syrup. My sister-in-law Susie (AKA proud of
being “a non-cook”) first brought this to our house. I loved it so – and
I thought of trying to make it with polenta and fresh corn – and then
thought why? It’s easy and terrific, just this way!
2 sticks unsalted butter melted
2 cups sour cream
4 eggs – slightly beaten
2 cans whole kernel corn (with packed water)
2 cans cream style corn
2 packages corn muffin mix (we like Jiffy)
Pre-heat oven at 350°. Lightly butter a 9x13
baking dish. In a mixing bowl, place melted butter, sour cream, eggs,
corn, and corn muffin mix. Mix well by hand until all ingredients are
combined. Pour mixture into the pan. Bake at 350 for 1 hour or until a
toothpick tests clean. Serve immediately. Cut into squares or using a
serving spoon with Spiced maple Syrup.
WICKWOOD SPICED MAPLE SYRUP
A morning wake up call for your taste buds!
2 cups maple syrup
1½ sticks cinnamon
6 Black Peppercorns, whole
2 whole allspice (or ½ teaspoon ground)
Zest of 1 orange (in long strips to be discarded before serving)
Combine all in saucepan – set over medium
heat – when syrup starts to roll – reduce heat and simmer 10-15 minutes.
Discard all spices and zest prior to serving. Serve warm.
THE BEST ALMOND BISCOTTI
At various times over forty years –
we’ve literally lived on Biscotti during visits to Florence. The reasons
too complex, suffice it to say – the perfect Biscotti – a serious quest
– and finally we’ve made my favorite!! Dipped into Vin Santo at the end
of a meal – well, it’s just a lovely and always festive way to linger
through the evening.
¾ cup white sugar
¾ cup brown sugar
2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons soft unsalted butter
1½ cups whole almonds (skin on)
1½ cups sliced almonds
2 beaten eggs
3 tablespoons pure vanilla
1 beaten egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350°.
Put white sugar, brown sugar, flour, baking powder, butter, and almonds
in a large mixing bowl. Using a hand mixer at medium speed, add beaten
eggs and vanilla. Mix just until dough holds together.
Put dough on a floured surface. Cut in half. Roll each piece into a log.
Place on parchment-lined cookie sheet. Flatten the roll slightly with
the palm of your hand. Lightly brush the top of each log with egg wash.
Bake for 25 minutes or until firm to touch. Remove from oven and place
logs on a cutting board. Cut rolls diagonally into 1/2” biscotti. Place
on their side on baking sheet and bake for 8-10 minutes until crisp but
not too dry. Cool completely.
CARROT CAKE WITH CREAM CHEESE CREAM
My theory of late has been “Life’s too short
– eat desserts for breakfast” – and so at the Inn we’ve modified our
best Carrot Cake and have begun to served it with a Cream Cheese Cream.
We get raves!!
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 ½ cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 ½ cups shelled walnuts, chopped
1 ½ cups shredded coconut
1 1/3 cups puréed cooked carrots
¾ cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)
Confectioner’s sugar for dusting top
1. Preheat oven to 350 F. Butter and flour
10 cup large bundt pan.
2. Sift flour, sugar, salt and cinnamon into
a bowl. Add oil, eggs, and vanilla and by hand combine well. Fold in
walnuts, coconut, carrots and pineapple, and mix well.
3. Pour batter into the prepared pan (if you’re too full – remove 1-1½
cups of batter). Set on the middle of the rack of the oven and bake for
60 minutes, until edges have pulled away from sides and a cake tester
inserted in center comes out clean. Meanwhile make Cream Cheese Cream
4. Cool on a cake rack 5-10 minutes. Dust top with confectioner’s sugar
and serve with Cream Cheese Cream. Serve warm.
WICKWOOD’S CREAM CHEESE CREAM
1 eight ounce cream
4 tablespoons confectioner’s sugar
1 cup heavy cream
Slowly by hand, using the back of a spoon to smooth the cream cheese –
incorporate first the sugar and then the cream. Carefully smooth out
all lumps – serve slightly chilled.