On Thanksgiving Day, my problems are threefold. I list them this way, from the easiest to solve to the hardest:
I have to handle the big bird, also known as Mr. Turkey. Maybe it’s actually a Miss, I just can not tell. Handling means touching and cleaning and rinsing and rubbing, and so on and so forth and what have you. Anyway, the point is, all that “handling” is a very unpleasant task, but somebody’s gotta do it. Where’s Mike Rowe when you need him?
Use long rubber gloves that give coverage all the way to the elbow to prevent any part of raw Mr. Turkey to get on any part of your skin.
I have to wake up super early to start cooking Mr. Turkey. He requires hours of roasting in the oven. If I want him ready by midafternoon when we normally sit for our Thanksgiving meal, I had better start him early. I’m not going to mince words; I refuse to wake up early on holidays.
Prep Mr. Turkey the night before. Then in the morning, either pinch or punch the hubby to wake him up so he can place it in the oven. Just kidding, of course! I wake him up by giving him a gentle nudge, followed by a kiss. Aaw…
I run out of oven space. Mr. Turkey hogs the entire oven for hours, so side dishes have to wait and wait and wait before they get their turn. I can, of course, make some of them the night before, but unfortunately, Mr. Turkey also hogs the refrigerator the night before.
Barring buying a new double oven or an additional refrigerator, this one is a toughie to solve. But then I started thinking. About using the stove top to cook my Thanksgiving side dishes. Besides, steaming is an underrated method of cooking. So, this year, I’m going to make my corn pudding in a steamer, on the stove top.
Thanksgiving Corn Pudding (Steamed)
1 can (14.75 oz) cream-style sweet corn (about 1 1/2 cups)
3 cups whole corn kernels (fresh/frozen/canned)
1 tbsp fine grind cornmeal
1 tbsp all-purpose flour
2 tbsp sugar
1 tsp salt
1 tsp baking powder
2 eggs, beaten
1/3 cup half and half
4 tbsp melted butter
1. Mix the corns in a big bowl.
2. Mix the flours and the rest of the dry ingredients in another bowl. Add to the corns and stir.
3. Add the eggs, half and half, and butter. Stir to mix.
4. You have a choice. You can pour corn mixture into a greased casserole dish and bake in a 350°F oven for about 40 minutes or pour about 1/2 cup portions into corn husk boats or ramekins and steam for about 30 minutes or until pudding is set.
There isn’t a whole lot of difference in taste between the baked pudding or the steamed pudding. The only drawback to steaming is the lack of caramelized top. “Some people” think the caramelized top is the best part of a casserole, and to make these “some people” happy, you can brown the top by using a blow torch or placing the pudding under the broiler briefly.
This recipe makes 9 (1/2 cup) boats. If that’s too many boats for you, then save 2 cups of the corn mixture and keep it in the refrigerator. I’ll show you how to turn it into an amazing appetizer, also cooked on the stove top. Another post, okay?
Features from FF42 are:
The Johnny Apple Cheese Pizza from Meghan @Clean Eats, Fast Feets.
In Tracy’s words, “This pizza made me sooooo hungry! I love the unique apple twist! It’s perfect for this time of year!”
In Stephanie’s words, “This is the most creative pizza pie EVER- and perfect for fall. Caramelized onions are one of the world’s greatest gifts, and putting it on pizza with some fresh apples and browned butter sage is just… right. Just the right thing to do. All around.”
‘Nuf said! All it took was one look for me, and I was completely smitten. Yes, it’s possible to be smitten with a pizza, especially if it’s The Johnny Apple Cheese Pizza. Just look at it! You mean you’re not smitten already?
Chicken Caprese from Amanda @My Adventures in Dinner Time.
Amanda is certainly having all kinds of adventures in her kitchen. She linked 3 outstanding recipes, but this one was the one that caught my attention early. I imagine this plate to be bursting with flavors, from the Caprese topping for the chicken to the prosciutto wrapped asparagus and the balsamic glaze drizzle. And then she added that dipping oil for the bread, too. Oh my, who eats like this at home? Are you sure you’re not operating a restaurant, Amanda? 😀
Tiramisu-inspired Swiss Roll from Martina @Make, shake and bake.
C’mon!! Tiramisu and Swiss Roll in one? You have got to be kidding me! How is this not all the rage everywhere? Well, it should be, IMO! And look how perfectly Martina shaped her roll cake. That’s a professional-looking Swiss Roll if I ever saw one, Martina. Bravo! (You can’t see me, but I’m clapping and bowing right now.)
Dulce de Leche Hazelnut Pumpkin Pie from Anna @thelittlebluemixer.
Whoa, pumpkin pie never looks or sounds so good! For those of you who are not fans of pumpkin pies, what Anna added to this pie should give you a huge incentive to become one. If the hazelnuts didn’t do it for you, surely the dulce de leche will! Is there actually anyone out there who can resist dulce de leche anything? I think not! This is worth a try for Thanksgiving. I’ll be making this.
By the way, I didn’t realize this, guys! Why didn’t anybody tell me? Apparently, Tracy @Scratch It and Stephanie @The Cozy Cook are still here at the party! They were having so much fun co-hosting and partying they never left! Isn’t that so cute? These
party animals two BFFs are so darn cute! They bring so much enthusiasm with them whenever they go. They can’t help but spread happiness all around. How could you not let them stay? And how could you not join them sand party with them?
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