The Last Thing

Wondering what to serve with turkey or whatever traditional holiday meal you’re planning to serve family and friends?  Here’s the perfect side dish, thanks to the Silver Palate Cookbook, and our friend and good cook, Nancy.

Corn Pudding
 

3 ears corn (1.5 cup)
3 slices bacon, coarsely chopped
2 leeks, chopped
1/3 cup diced red pepper
2 cup  whipping cream
3  egg yolks
½ teaspoon  dry mustard
¼ teaspoon  Worcestershire Sauce
Dash, Tobasco Sauce
Salt & Pepper, to taste
1 Tablespoon, chopped fresh Italian parsley

Preheat oven to 350 degrees F

1. Boil corn in large pot for 5 minutes. Drain, cool by running under cold water, then cut kernels from cob.
2. Saute’ bacon until crisp.  Pat dry on paper towels. Add leeks and red pepper to same pan, saute’ for 5 minutes, set aside.
3. Combine corn kernels with leeks, red pepper and bacon in medium bowl.  Mix well, then scatter over bottom of 6 inch X 4 inch baking dish.
4. Whisk together: whipping cream, egg yolks, mustard, Worcestershire Sauce, Tobasco sauce, salt, pepper, parsley.  Pour into baking dish, bake for 45 minutes, serve immediately. 4 portions.