I love fresh homemade grapefruit soda. I got this awesome vintage juicer from my mum’s cupboard, she never used it anyway, and it is perfect for single servings. Squeeze your citrus of choice, add lots of ice and top with club soda.
*make it Paloma by adding a shot of tequila
*make it a Greyhound by adding a shot of gin or vodka
Tag: recipe
Corn Bread Pudding with Poblano Cream
In last night’s online cooking class we made this sweet, yet savory, corn bread pudding with poblano chilies. I love this dish served with brunch or as a main served with salad. I originally came upon this recipe in a cookbook detailing Frida Kahlo’s favorite dishes.
For information about upcoming classes: http://www.HuatulcoCookingClasses.com Contact me to be added to our mailing list: chiles.chocolate@yahoo.com
Corn Bread Pudding
- 4 tablespoons butter *half a stick *room temperature
- 1/3 cup sugar
- 1.5 cups of corn kernels
- 1/6 cup of milk
- 1.5 tablespoons of all-purpose flour
- 1/3 tablespoon baking powder
- 1/3 teaspoon salt
- 2 eggs, separated
Mix butter and sugar together. Blend corn and milk in a blender. Mix flour, baking powder, salt and egg yolks together. Add corn/milk and sugar/butter. Mix well.
Beat remaining egg whites and when fluffy fold into corn batter. Pour into a oiled/buttered loaf pan. Bake at 175 C/ 350 F for 45 minutes.
Chiles in Cream
- 1 tablespoon butter
- 1/2 white onion sliced
- 2 poblano chilies, roasted, seeded and peeled (If you cannot get poblanos you can use green peppers)
- 1/2 cup heavy cream
Sauté onion in butter on a medium heat for 10 minutes, add sliced poblanos and cream, turn heat to low and continue to sauté for 3-4 minutes.
Served corn bread pudding with poblano chilies in cream on top. Yum!
Jane Bauer 