Fresh Corn Casserole/Pudding

Fresh Corn Casserole/Pudding

4 ears of fresh corn

1/2 cup butter, melted and cooled
2 eggs beaten slightly

1 cup sour cream
4 ounces melting cheese grated
1/2 cup yellow cornmeal
1/2 cup 1:1 gluten free flour
1 small 4 ounce can green chiles

1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 F. Grease a 7 x 11 inch baking dish.
Remove corn from cob and add half to butter and eggs.
Puree this mixture in a blender.
Add remaining ingredients to other half of corn.
Last stir in creamed corn mixture.

Pour into greased pan and smooth the top.
Bake for 50 to 60 minutes.
Let cool for 10 minutes then cut into squares and serve.
This turned out quite tasty, might even need some spice.

Orange Sorbet

Orange Sorbet

1 cup sugar
1/3 cup water
zest of two oranges
3 cups of orange juice
2 tablespoons orange liquor

1 teaspoon lemon juice
1 teaspoon pure vanilla extract
scant pinch of pink salt

In a non-reactive medium saucepan heat sugar and water over high heat till boiling, then boil for two minutes. Set aside. Zest two oranges and add zest to sugar water (simple syrup) while it is cooling. Stir sugar water so it doesn't stick to the sides of the pan with the zest. Juice enough oranges to make 3 cups or add bottled orange juice to make up the difference. Add juice and remaining ingredients of liquor, lemon juice, vanilla and salt to the saucepan. Stir well and freeze. Every half hour break up/stir mixture with a fork to ensure all liquid is freezing uniformly. When almost frozen pour into individual freezer proof containers or freeze in a freezer proof dish to scoop out to serve later.

So refreshiing and easy to make and not really that sweet.

I'm wondering about other sorbet flavors.
What about peach, mint, chocolate or coffee?

What would you make?

Alternatives to Sugar

Alternatives to Sugar

Beet and Peach Salad

Beet and Peach Salad

6 small beets, roasted whole then peeled, chopped
2 freestone peaches chopped into bite sized pieces.
6 ounces of fresh blackberries
4 roma tomatoes, sliced crosswise

4 ounces of pine nuts
3 ounces of feta cheese, hand crumbled
small bunch of fresh dill finely chopped
small head of savoy cabbage chopped small

1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tablespoon dijon mustard
4 drops of agave syrup
salt and pepper to taste

Straight from the farmers market were the beets and peaches.
Inspired me to make this salad utilizing both,
may sound strange but somehow both go together.
Place whole beets in aluminum foil, drizzle with olive oil,
wrap up till complete covered and bake at 400 F for 50 minutes.
When beets are cool, remove stem ends, peel, and chop bite sized.
Chop peaches into bite sized pieces

Place bed of chopped cabbage on salad plate,
Add beets, peaches, blackberries, feta cheese,
tomatoes, dill, and pine nuts. Whisk remaining ingredients
and drizzle dressing over salad just before serving.
This is a very refreshing salad for a hot summer day.

By the way the lemon sorbet was delicious,
coming up soon I'm going to try an orange sorbet.