Indian Inspired Pineapple Coconut Milk Kugel

One 20-ounce can of pineapple rings in natural, unsweetened juices
3 tablespoons maple sugar or brown sugar
Neutral oil for greasing the pan
Salt
½ cup orzo
2 cups unsweetened coconut milk
1 cinnamon stick
½ teaspoon peeled and finely chopped fresh ginger
½ teaspoon curry powder
1 vanilla bean, split
3 large eggs
½ cup granulated sugar
Boiling or scalding hot tap water, for hot water bath

Preheat the broiler. Drain the pineapple and arrange in a single layer on a foil-lined broiler pan. Sprinkle evenly with the maple or brown sugar. Broil the pineapple on one side only until it is a rich, golden brown and the sugar has melted, 5-8 minutes.

Lightly grease an 8-inch square baking dish with the oil. Spread the pineapple pieces (with any sugar drippings), sugared side down, in a single layer on the bottom of the pan. (If there is an extra ring or two, cut it in quarters and use it to fill the spaces between the rings.) Set aside. Turn the oven temperature down to 350°F.

Bring 2 quarts of water and 1 teaspoon salt to a rapid boil. Add the orzo and cook, stirring occasionally, until tender. Drain well, rinse a few seconds under cool water, and drain again.

While the orzo is cooking, combine the coconut milk, cinnamon, curry, and ginger in a medium saucepan. Scrape the seeds from the vanilla bean and add to the pan. Turn the heat to low and simmer gently for 10-15 minutes to infuse the milk with the fragrance of the spices. Don’t allow the mixture to boil. Remove from the heat and let cool slightly.

In a large bowl, beat the eggs, granulated sugar, and a pinch of salt until thick and light. Add the coconut milk mixture, pouring it through a strainer into the bowl. Discard the spices. Add the cooked, drained orzo and combine well.

Distribute the mixture evenly over the pineapple in the prepared pan. Place the pan in a larger baking pan and add enough boiling or scalding-hot tap water to the larger pan to come halfway up the sides of the kugel pan.

Bake for 60-75 minutes, or until a knife inserted in the center comes out clean. The kugel must cool to set. You can serve it right from the pan, or invert it when cool: run a knife along the edges of the pan, turn the pan upside down on a serving plate, and unmold.

Serve the kugel chilled, but not icy cold. Or for a more exotic finale, try it slightly warm (reheat gently).

Apple and Cocoa Tarte Tatin

Dough
1½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 tablespoon granulated sugar
1 stick cold unsalted margarine, cut into small cubes
1 large egg, lightly beaten
3 tablespoons ice water

Filling
¾ stick unsalted margarine
1 cup granulated sugar
4 to 5 golden delicious apples, peeled, quartered, cored, and tossed with fresh lemon juice

Topping
½ cup pareve heavy cream
1 teaspoon confectioners’ sugar, sifted
1 teaspoon amaretto liqueur
½ cup pareve tofutti sour cream

Crushed walnuts, for sprinkling

Make the crust. Sift the flour, cocoa powder, and salt together. Mix in the granulated sugar. Add the cold margarine cubes and, using your thumb and forefinger or two knives, “cut” the margarine into the flour mixture until you achieve a sandy texture.

Make a well in the center of the flour mixture. Pour the egg into the well and incorporate the surrounding flour, adding ice water 1 tablespoon at a time until you achieve a smooth dough. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill at least 2 hours and up to 1 day.

Preheat the oven to 400°F.

Make the filling. Melt the margarine in a 12-inch oven safe skillet over medium heat. Add the granulated sugar and let caramelize until golden brown. Add the apples in a single layer, cored side up, and cook until tender, 8 to 10 minutes.

Roll the dough into a 12-inch round about ¾ inch thick. Lay the dough over the softened apples, covering the fruit. Place the pan, apples, dough, and all in the oven and bake until the pastry is golden brown, about 20 minutes. Lower the heat to 350°F and bake 15 minutes longer. Let cool about 5 minutes, then carefully invert over a serving platter.

Make the topping. Whip the pareve cream, confectioners’ sugar, and amaretto liqueur into firm peaks. Gently fold the whipped cream into the tofutti sour cream. Serve the tarte tatin immediately with generous dollops of the topping and sprinkles of crushed walnuts.

Sweet Potato and Corn Chowder from Abigael’s

By Chef Jeff Nathan
Abigael’s On Broadway

Pareve
6 – 8 servings

3 large sweet potatoes
1 rome apple
1½ quarts vegetable stock
1 cup oat or soymilk
1 15 ounce can pareve creamed corn
¼ teaspoon nutmeg
¼ teaspoon allspice
Kosher salt
Freshly ground black pepper
¼ cup honey
2 tablespoons canola oil
1 cup fresh corn kernels, off the cob or frozen
½ red bell pepper, diced small
½ green bell pepper, diced small
½ red onion, diced small
¼ cup cilantro, chopped
1 teaspoon chili spice

Place the sweet potatoes and apples on an oiled sheet pan and bake in a 325˚ F. oven approximately 75 minutes, until soft and overcooked. Remove from the oven and allow to cool. When cool enough to handle, peel and puree in a food processor.

Meanwhile, in a 6-quart soup pot, heat the vegetable stock and simmer. Add the puree in batches to the stock. Whisk until all the puree is incorporated. Add the oat or soymilk, creamed corn, spices and honey. Bring back to a simmer over medium-high heat.

In a separate sauté pan heat the oil. Add the corn kernels, bell peppers and onion. Heat until onions are golden. Add in the cilantro and chili spice. Mix well.

Serve hot soup with a garnish of the seasoned corn at time of service.

Apple Spice Muffins

2 cups flour
1 cup granola
⅔ cup sugar
3 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
⅔ cup apple juice
¼ cup oil
1½ cups grated apples

Preheat oven to 400 degrees. In a large bowl, combine the flour, granola, sugar, baking powder, cinnamon and nutmeg. In a smaller bowl, whisk together the eggs, apple juice and oil. Stir into dry ingredients until just moistened. Do not overmix. Gently stir in apples. Spoon into greased or paper-lined muffin tins. Bake for 18 to 20 minutes. Cool for 5 minutes before removing to wire rack to finish cooling. Best served warm.

Rum-Glazed Tzimmes

3 pounds sweet potatoes, pierced 3 to 4 times with a fork
3 golden delicious apples, peeled and cut into eighths
¼ cup fresh lemon juice
6 tablespoons margarine
1 cup peach halves or vacuum-packed roasted chestnuts
½ cup honey
2 tablespoons dark rum
½ teaspoon cinnamon
½ teaspoon ground ginger

Preheat oven to 400°.

Bake sweet potatoes for 45 minutes to 1 hour until tender. Let them cool then peel and cut diagonally into 1/4 –inch slices.

Peel apples and cut them lengthwise into eights. Toss apples with lemon juice.

Layer the apples with the sweet potato slices in greased 14-inch gratin dish. Sprinkle nuts over top.

In stainless steel or enamel saucepan, cook the remaining ingredients over medium heat, stirring often until sugar is dissolved. Spoon mixture over the potatoes and apples and bake covered in middle of oven, basting occasionally- about 30 minutes.

Bake uncovered for 40 additional minutes, basting occasionally,

Optional: after baking, broil tzimmes until edges brown.

Cinnamon Honey Chicken

cinnamon honey chicken
Marinade:
1-½ cups dry sherry
2 tablespoons cinnamon
1 cup honey
⅓ cup lime juice
Zest of one lime
2 large cloves garlic, crushed
Salt and freshly ground black pepper, to taste
3 ( 3 pounds ) chickens, cut into ⅛th’s

To prepare the marinade, mix together sherry, cinnamon, honey, lime juice, lime zest, garlic, salt and pepper.
Arrange chicken pieces in a single layer in a shallow, nonaluminuim, ovenproof pan. Pour marinade over the chicken, turning pieces to coat well. Refrigerate overnight, longer if desired, turning pieces occasionally.
Preheat oven to 350 degrees.
Drain marinade and reserve. Bake chicken uncovered for 40 to 50 minutes, depending on size of pieces, basting with marinade and turning once or twice. If you like crispy skin, bake a little less and then broil until done.

Curried Beef and Apple Stew with Dumplings

This is from my friend Jyl and is a great meal for those cool Succos nights.

4 pounds beef stew
½ cup flour
Salt and pepper
3 onions, sliced
1 teaspoon minced garlic
1-1/2 cups apple juice
4 tablespoons apple cider vinegar
2 large red apples, cut into chunks
3 teaspoons curry
¼ cup brown sugar
½ cup ketchup

Dumplings:

1 cup applesauce
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Dredge meat in flour, salt and pepper. In a large Dutch oven, layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar and curry. Top with brown sugar and ketchup. Bring to a boil; reduce heat, cover and simmer. This gets better the longer it cooks – it can simmer anywhere from 4 to 8 hours. Mix together ingredients for dumpling batter. Turn heat up high and add by the tablespoonful to the top of the stew. Cover and cook for about 45 minutes, until the batter plumps up. (This could be made in a crock pot for chol hamoed)

Apple Maple Cobbler

Apple-Maple Cobbler
Filling:
6 apples, chopped
2/3 cup maple syrup (pure, not the stuff you use for pancakes)
2 tablespoons flour
½ teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons margarine

Topping:
1-1/2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
6 tablespoons margarine, cut into pieces
½ cup nondairy creamer
½ cup maple syrup
1 teaspoon vanilla

2 tablespoons margarine, melted
2 teaspoons sugar

Preheat oven to 425 degrees. Combine apples, maple syrup, flour, vanilla and nutmeg and pour into 9 x 13-inch baking dish. Dot with margarine and bake for 20 minutes. Remove from oven and reduce temperature to 375 degrees. Cut margarine into flour, baking powder and nutmeg mixture until it resembles fine meal (you can use a food processor for this step if you like). Whisk together nondairy creamer, maple syrup and vanilla and add to dry ingredients. Stir until just combined and drop in 1-tablespoon mounds atop hot filling. Brush with melted margarine and sprinkle with sugar. Bake an additional 15 minutes. Best served warm.

Sweet Tzimmes

2 pounds carrots, peeled and sliced
2 apples, peeled, and chopped in ¼ inch pieces
2 sweet potatoes, peeled, and chopped in ¼ inch pieces
1 cup water
½ cup orange marmalade
1/3 cup honey
1/3 cup margarine
1 orange, zest and juice
½ teaspoon cinnamon
½ teaspoon salt

Place all in a large stock pot. Bring it to a boil, cover, and simmer for 1 hour.

Black-Eyed Peas with Smoked Turkey

2 (15 ounce) cans black-eyed peas, drained
½ pound smoked turkey, cut into small chunks
1 onion, chopped
1 green pepper, chopped
1 bay leaf
2-½ cups water
1 cup uncooked long-grain rice
¼ teaspoon pepper
¼ teaspoon cayenne pepper
Dash of hot pepper sauce

In a medium-sized Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer for 1 to 2 hours until flavors have melded.

Caribbean Spiced Rubbed Rib Eye with Pineapple Salsa from Rare Steakhouse

By Chef Aryeh Goldenson
Rare Steakhouse, Miami

Serves 6

Spice Rubbed Steak:
6 – 12 ounces rib eye steaks
2 ounces cumin
1 tablespoon cinnamon
2 ounces ginger
1 ounces paprika
1 ounce salt
1 ounce black pepper
2 ounces garlic powder

Pineapple Salsa:
1 large pineapple, diced
½ large red onion, finely chopped
1 red pepper, diced
1 seeded jalapeno, minced
¼ cup finely chopped cilantro
¼ cup chopped scallions
¼ cup red wine vinegar
¼ cup white sugar
Salt and pepper to taste

Combine all spices in a bowl and sprinkle liberally over the steaks on both sides. Place in the refrigerator to marinate for 2-4 hours to let the spices infuse the meat. Then grill over a hot fire to desired temperature 5 minutes per side for medium-rare.

Plate and then top with pineapple salsa.

For Salsa: Combine all the ingredients and let rest in the fridge for the flavors to meld for at least 2 hours until service.

Apricot Nectar Cake

Apricot Nectar Cake
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¾ cups sugar
¾ cup oil
6 eggs
1 package lemon jello
¾ cup apricot nectar
1 teaspoon vanilla extract

Preheat oven to 325° and grease Bundt pan

In large mixing bowl stir together flour, baking powder and salt. In small bowl mix together sugar and oil. With electric mixer on low, blend both mixtures. Add eggs one at a time, then jello, nectar and vanilla extract, blending until combined. Bake in greased pan for 1 hour at 325°.

For glaze, mix together:

½ cup orange juice
2 cups confectioners’ sugar
1 grated rind of an orange
Juice and grated rind of a lemon

Run knife around edges and pour over the hot cake. Cool thoroughly in pan before removing.

Fruited Sweet Potato Casserole

sweet-potatoes-ceserole
8 medium yams or sweet potatoes, unpeeled
12-16 ounces dried mixed fruit ( depending on how much you like it )
1 cup fresh orange juice
6 tablespoons orange liqueur
¾ teaspoon freshly grated nutmeg
¼ teaspoon allspice
½ teaspoon cinnamon
½ cup dark brown sugar
¼ cup honey or maple syrup
2 tablespoons margarine
1 orange, thinly sliced, with peel
3 tablespoons apricot preserves, melted

Boil potatoes until they pierce easily with a fork, about 20 minutes. Drain and peel when cool. Slice about ¼-inch thick and place in a 9 x 12-inch casserole that has been well coated with margarine.
Preheat oven to 350 degrees.
In a saucepan, simmer the fruit with the orange juice, orange liqueur, spices, sugar and honey about 20 minutes, or until tender. Pour over the potatoes so that some of the fruit is arranged attractively on top. Dot with margarine and bake about 60 minutes, until soft and gooey.
When almost done, place orange slices on top and brush with apricot preserves. Bake about 10 minutes more.

Date Bread

1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong coffee
2 tablespoons margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1-½ cups flour
1 cup small pecan pieces

Preheat oven to 350 degrees. Grease a loaf pan. Combine dates and baking soda. Pour boiling coffee over and let sit. Cream together the margarine, sugar and egg. Mix in the vanilla and flour. Stir in the nuts and the date mixture. Pour into the prepared pan. Bake for 1 hour. Let stand for 5 -10 minutes before removing from pan. Cool on wire rack.

Rare’s Signature Sea Bass: Sea Bass with Balsamic Reduction and Mashed Sweet Potatoes from Rare Steakhouse

By Chef Aryeh Goldenson
Rare Steakhouse, Miami

Sea Bass
4 – 6 ounces pieces of Sea Bass
4 ounces Sweet and Sour duck sauce
Salt and pepper to taste
1 tablespoon Olive oil
2 ounces roasted macadamia nuts, chopped

Balsamic Reduction:
2 cups balsamic vinegar
1 cup brown sugar
½ cup of orange juice
¼ cup of ketchup

Mashed Sweet Potato:
3 sweet potatoes
4 ounces margarine
4 ounces brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Season the fish well with salt and pepper. Heat olive oil in a sauté pan and sear the fish till crisp on one side, flip the fish so the crisp side is up then glaze each piece with 1 ounce of the duck sauce and place the pan in a 375 degree oven for approximately 15-20 minutes until fully cooked top each fillet with ½ ounces chopped macadamia nuts.

Plating:
Place the sweet potato mash in the center of the plate top with the fish and drizzle with balsamic reduction.

Place balsamic vinegar, brown sugar, orange juice, and ketchup in a medium sauce pot and bring to a high simmer and reduce by half. Mix approx 2 ounces corn starch and 2 ounces water together and slowly drizzle into balsamic mixture to thicken. Place in refrigerator to cool until needed and put into a squeeze bottle for service.

Roast the sweet potatoes until soft, peel and place in a mixer add the four ounces of brown sugar, cinnamon, nutmeg and margarine, mix well and keep warm until service.

Italian Lamb Stew

Italian lamb stew
4 pounds stewing lamb (from shoulder, neck, and leg), cubed
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ to 1 teaspoon crushed hot red pepper
2 cloves garlic, minced
½ teaspoon dried rosemary leaves
¼ teaspoon powdered sage
3 bay leaves
1 cup dry white wine
2 cups ripe peeled tomatoes, or canned peeled tomatoes

Place lamb in a large saucepan with oil, salt, pepper, garlic, rosemary, and sage. Over high heat, quickly brown for 2 minutes. Add bay leaves and wine and cook 5 minutes longer. Decrease heat, add tomatoes and simmer, covered for approximately 1 ½ hours, stirring occasionally.

If it becomes necessary, add small amounts of water to complete cooking, but bear in mind that lamb should cook at all times in a thick and savory sauce.

Chef Jeffrey Nathan’s Fabulous Apple Cobbler

8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour

In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.

Filling:
5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins
Nutmeg

In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.

Gingered Carrot Soup

Easy

4 cups chicken broth (regular or pareve)
1 onion, chopped
6 to 8 carrots, peeled and cut into chunks
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
¼ teaspoon nutmeg
¼ teaspoon pepper

Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Purée with hand blender.

Lamb Chops with Sherry

lamb chops with sherry
2 tablespoons extra virgin olive oil
8 lamp shoulder chops, each 6 to 8 ounces
Salt and black pepper to taste
2 medium onions roughly chopped
2 carrots, roughly chopped
2 tablespoons minced garlic
2 cups dry or other sherry

Put the oil in a large skilled with a lid and turn the heat to medium-high. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns. Transfer to a plate and reduce the heat to medium.
Put the onion, carrot and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so. Return the lamb chops to the pan, cover and cook, adjusting the heat so the mixture simmers steadily but no violently.
The lamb is done when cooked through and tender, 10 to 15 minutes. Transfer to a platter. If the mixture is soupy, reduce it over high heat until it has a nice sauce consistency pour over meat and serve.

Roasted Baby Beets with Truffle Chive Vinaigrette

By Chef Todd Aarons
Tierra Sur Restaurant
Herzog Wine Cellars Restaurant

Serves 4-6 appetizers

2 pounds raw baby red, gold, Chiogga (candy stripe) beets
Stems and tops removed and saved for another preparation
Cold water
1 tablespoon kosher salt

Roasting The Beets:
Preheat oven to 400 º F. Wash outside of beets well with cold water. If using beets of different colors separate the red beets from the other varieties. Place inside a roasting pan or a sauté pan with a lid that has a handle, which is oven safe. Fill the bottom of the pan with 1/8 of an inch of cold water and sprinkle salt over the beets. I find that the tiny bit of water prevents the beets from burning on the bottom and keeps the skin moist enough to peel later. If using the roasting pan cover it tightly with aluminum foil or use the self-fitting lid. Place in the preheated oven. Baby beets are small in circumference and should be checked for doneness with a paring knife after 30 minutes. Insert knife into the biggest beet in the pan. The knife should have little to no resistance. Remove beets and let them cool to touch. While still warm use a kitchen towel (one you do not care about staining) and gently rub the skins of the beets until they slide off. You may thinly slice the beets or as I like very much leave them in large bite size pieces.

Making the Vinaigrette:
2 shallots minced
1 tablespoon Dijon mustard
¼ cup Champagne vinegar or white wine vinegar
1 cup olive oil
¼ ounce Fresh black truffle shavings, or 2 tablespoons truffle oil
Sea salt
Freshly ground black pepper
¼ cup plus 2 tablespoons chives, minced
2 hard boiled eggs, sieved

In a blender or food processor place the shallots, mustard and vinegar and blend. Slowly add the olive oil in order to emulsify the dressing. After the mixture has become smooth, add the truffle shavings and blend once more. Season with sea salt and black pepper to taste. Transfer vinaigrette to a mixing bowl and mix in ¼ cup of chives and half the sieved eggs. Taste and adjust seasoning again. This vinaigrette will be at its peak of truffle infusion if you make it an hour in advance.

To Finish:
Arrange beets on plate and drizzle with vinaigrette. Garnish with the remaining 2 tablespoons of chives and the other half of the sieved hard boiled eggs.

Best Whipped Sweet Potatoes with Caramelized Apples

whipped-sweet-potatoes
4 large sweet potatoes ( about 3 pounds )
3 tablespoons margarine, room temperature
2 tablespoons pareve whipping cream
½ cup applesauce, preferably homemade
2 teaspoons grated fresh ginger
Coarse salt and freshly ground pepper
2 apples, peeled and cored
3 tablespoons sugar

Preheat oven to 375 degrees. Place sweet potatoes on a parchment lined baking sheet, pierce each several times with a fork. Bake until very tender when pierced with a knife, about 50 minutes. Remove from oven; let cool slightly.
Cut open potatoes; scoop flesh into the bowl of an electric mixer fitted with the peadle attachment. Add 2 tablespoons margarine and the pareve cream and beat until smooth. Add the applesauce and ginger; beat to combine. Season with salt and pepper.
Transfer sweet potato mixture to an ovenproof serving dish. Place in oven until heated through, 10 minutes.
Meanwhile, cut apples into 1-inch pieces. Melt remaining tablespoon margarine in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, about 8 minutes. Remove from heat.
Remove serving dish from oven, and top with apples. Serve immediately.

Leek Confit

2 medium leeks, washed well and sliced into thin strips
2 tablespoons margarine
2 tablespoons olive oil
2 tablespoons brown sugar.
Heat margarine and olive oil over low eat in a large frying pan. Add leeks and cook slowly, 10 to 15 minutes until leeks start to soften. You do not want them to brown. Sprinkle sugar over leeks and gently mix. Continue to cook for 15 to 20 minutes longer until very soft. Good alone or as a topping on bread or pasta.

Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding
5 cups cubed chocolate cake (Use leftover cake or make a Duncan Hines Devil’s Food cake following the package instructions – let your kids eat the rest!)
6 egg yolks
4 eggs
½ cup water
1 cup sugar
1-1/2 cups pareve whip
3 cups nondairy creamer

Preheat oven to 325 degrees. Whisk together the egg yolks and eggs. In a medium-sized saucepan, over a medium heat, stir together the sugar and water until sugar dissolves and then comes to a low boil. Cook, without stirring until mixture turns golden. Heat pareve whip in the microwave. Remove sugar mixture from heat and slowly whisk in the cream (the caramel is very hot so pour slowly and carefully). Then whisk this mixture into the reserved eggs. Finally whisk in the nondairy creamer. Place chocolate cake pieces in a 9 x 13-inch pan. Pour caramel custard over cake. Bake for about 30 minutes. Best served warm.

Corn Pudding

1 cup margarine, softened
1 cup sugar
1 cup flour
1 teaspoon baking powder
6 eggs
1-1/2 cups nondairy creamer
½ cup water
2 teaspoons vanilla
2 (15-1/2 oz.) cans of cream-style corn

Preheat oven to 350 degrees. Beat all ingredients together, adding corn last. Pour into deep 9 x 13 – inch pan. Bake uncovered for approximately 1 hour and 15 minutes – until top is golden and solid.

Cranberry and Pear Chutney

1 (12 ounce) bag of cranberries
½ cup brown sugar
2 pears, chopped
2 teaspoons lemon zest
¼ cup minced ginger
½ teaspoon hot red pepper flakes
½ onion, chopped
¼ cup apple cider vinegar

Combine all ingredients in a medium-sized saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally for about ½ hour. Berries should have burst by then. Cool and store in refrigerator. Serve at room temperature.