Hayley Snow’s Corn Pudding for Thanksgiving or Any Time a Roast Chicken Appears

LUCY BURDETTE: I imagine that a dish like this might have been one of the first things Hayley made for Nathan when their relationship was new. It’s exactly the kind of homestyle food he loves, and now he requests it for Thanksgiving as well as any time Hayley roasts a chicken. It’s a little sweet, and very corny, and not at all challenging for fussy palates. It would be perfect for your Thanksgiving table too!

Ingredients 

2/3 cup flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

½ cup unsalted butter, softened, plus more for baking dish

1 14-ounce can creamed corn

1 15-ounce can whole kernel corn, drained (see note)

2 eggs, lightly beaten

8 ounces sour cream (or whole fat yogurt in a pinch)

In a small bowl, whisk together the dry ingredients and set this aside. In a second, larger bowl, beat the butter and eggs until well combined. Beat in the sour cream, creamed corn, and whole corn.

Fold the dry ingredients into the wet. Scrape the mix into a well buttered 8 by 8-inch or round glass pan. 

Bake at 350 for about 40 minutes until the corn pudding is lightly browned on top. Mine took almost 50.

Note: If sodium is a concern, substitute fresh or frozen corn for the canned, or use the no salt versions. You could also add green chilis or grated cheese or chopped pimentos before baking, but Nathan likes it plain.

Happy Thanksgiving everyone!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores now!

The trade paperback edition of A POISONOUS PALATE is out now! 

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Mango Daiquiri @LucyBurdette

LUCY BURDETTE: Introducing The Mango Murders! Introducing the mango daiquiri! This is the featured cocktail that is served on the Pilar Too at the beginning of THE MANGO MURDERS. It’s easy to put together. The simple syrup is made by simmering water with sugar. Everything else is self-explanatory, though you will need to drag the blender out of the cupboard. No one at the party was able to really enjoy the drink, but hopefully your event won’t be nearly so dramatic!

Ingredients

One large ripe mango

3 ounces white rum

2 tablespoons simple syrup*

1/4 cup fresh lime juice

One heaping cup of ice cubes

Place the ingredients into the blender, ending with the ice. Whirl them until the mixture is smooth and golden. Taste to make sure the balance of sweet to sour is to your liking.

Serve in pretty glasses. This should make three generous drinks.

*To make the simple syrup, boil together one half cup water with one half cup white sugar. Cool.

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. To join Lucy's mailing list for all the latest news and a free short story, click here.

Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores on August 12, preorder now!

The trade paperback edition of A POISONOUS PALATE was out on July 8.

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Mango Scones with Cream Cheese Frosting @LucyBurdette

LUCY BURDETTE: Aside from the murder mystery in The Mango Murders, Hayley’s neighbor Miss Gloria is celebrating her 85th birthday. Lots of visitors have arrived on the island to participate in the birthday weekend, including her two thorny daughters-in-law. Miss Gloria knows they'll be nagging her to move away from Key West to the safety of senior housing closer to family. She hatches the idea of inviting them for a tour of the residences on Houseboat Row, with scones and coffee on Hayley and Nathan’s deck at the end. She knows she can count on her friends to support her. Hayley agrees, of course, and whips up these mango scones. Oh my, they are delicious!

Ingredients

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon almond flavoring

1/3 cup brown sugar

One stick (a.k.a. 8 tablespoons) frozen unsalted butter

One egg

1/2 cup sour cream

2 1/2 tablespoons whole milk

One cup ripe mango, peeled and cut into small chunks

For the frosting:

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1/2 cup confectioners' sugar, sifted

Preheat the oven to 400°. 

Combine the dry ingredients with a fork. Take care to mix the brown sugar in thoroughly.

Placing a grater over the bowl of dry ingredients, grate the frozen butter into the bowl using the largest holes. With a fork, mix the butter in well with the flour mixture.

In another bowl or large measuring cup, whisk together the egg, sour cream, almond flavoring, and milk. Stir the combined wet ingredients into the dry and mix until just moist. Fold in the mango.

Dump the batter onto a piece of parchment paper lightly dusted with flour and shape it into a circle. The batter will be wet and crumbly, but don’t overwork it.

Cut the circle of dough into eight wedges and separate them slightly so there is space between each scone. (I cut mine into six wedges, which were very generous!)

Bake until beginning to brown, about 18 minutes. Serve as you like with more butter, whipped cream, the cream cheese frosting, or just as they are. 

As a side note, I asked my hub if he wanted his frosted and he first said no. He changed his mind when he heard I was having frosting. After tasting it he said, “I don’t know why you even asked me about the icing, it’s amazing!”

These freeze well and can be defrosted and warmed up for a treat on another day. (Better not to freeze the icing.)

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

Book 15 in the Key West series, THE MANGO MURDERS, will be in bookstores on August 12, but you can preorder now!

The trade paperback edition of A POISONOUS PALATE will be out on July 8.

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Turkey and Butternut Squash Pot Pie #Thanksgiving @LucyBurdette

 

LUCY BURDETTE: This isn’t exactly a Thanksgiving Day recipe, it’s a way to use up some of your leftovers. But it feels and looks festive—more so than say, a turkey sandwich. Though I love a good Thanksgiving leftover sandwich too! The more gravy, the better…(check out Libby's post from yesterday--she had the same good idea I did!)

Ingredients

3 tablespoons unsalted butter

1 medium onion, chopped 

2 small leeks, cleaned and chopped

1-2 celery stalks, chopped

2 peeled and chopped carrots 

About 1 cup frozen corn (I had frozen some this summer)

Kosher salt and freshly ground pepper

3-4 fresh sage leaves, chopped

2-3 cups butternut squash, peeled and diced 

2 1/2 cups chicken broth 

3/4 cup milk 

1/4 cup all-purpose flour

2 teaspoons Worcestershire sauce

2 cups shredded cooked roast turkey breast 

1 cup frozen lima beans

1 store bought puff pastry, such as Dufour 

Note: I first preheated the oven to 350 and roasted the chopped squash with olive oil, sprinkled with Penzey’s 4S, containing smoked paprika, salt, etc. You can season as you like. Roast the squash until tender, about half an hour. Remove from the oven and set aside. Mine was a big squash, so I saved half of the roasted cubes to use in salads. Then I turned the heat up to 425.

Preheat the oven to 425°F. Add the butter to a large pot or Dutch Oven set over medium heat, then add the onion, leeks, celery, carrots, sage leaves, pepper, and cook, stirring occasionally until onions have browned slightly, about 5 minutes. Stir in the flour and cook it for a few minutes, then gradually add the broth. Continue to stir as it thickens so you don’t get lumps.

Add the milk and Worcestershire sauce to the pot, and simmer until bubbly and thick. Add the turkey, lima beans, and corn. Add the squash.

Grease a 13-by-9-inch baking dish. Pour in the turkey mixture. Unfold the puff pastry onto a floured surface and roll it out until it’s big enough to cover the baking dish. Cut slits into the top as steam vents.

Bake the pie for 20 minutes until the crust is golden and the filling is bubbling. Serve with leftover cranberry sauce and a salad.

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

Also follow Lucy on Facebook, and sign up for her mailing list right here.  

Carrot Cake Scones @LucyBurdette

LUCY BURDETTE: Twice this spring I saw a recipe float by for carrot cake scones. I decided that Mother’s Day would be the perfect occasion to try them out. The recipe originally comes from Sarah Carey at King Arthur Flour, with some tweaks by me. Don’t be tempted to skip the frosting, as it makes them really delicious.

Ingredients

2/3 cup pecans

Two medium carrots

2 1/3 cups flour

2 1/4 teaspoons baking powder

Three-quarter teaspoon salt

Three-quarter teaspoon cinnamon

8 tablespoons unsalted butter, frozen

One large egg

1/2 cup sour cream

1/2 cup brown sugar

For the frosting:

4 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1/2 cup confectioners sugar

Pinch of salt.

Heavy cream or whole milk as needed

Preheat the oven to 400°. Toast the pecans on a baking sheet until turning golden, about six minutes. Let them cool and then chop by hand or grind in a food processor.

Peel the carrots and grate. This should give you about a cup and a quarter of grated carrots. I used several golden carrots leftover from my vegetable box.

Grate the frozen butter.

Whisk together the dry ingredients, including the flour, baking powder, salt, and cinnamon. Stir in the grated butter. Add the carrots and the pecans and stir gently.

Whisk together the egg, sour cream, and the sugar. Add the liquid mixture to the dry and mix gently until just incorporated.

Place the dough on a piece of parchment sprinkled with flour, and knead briefly. Divide into two discs and flatten them. Cut each disc into six pieces. Move the parchment to a baking sheet.

Bake for 20 to 22 minutes until the scones are just turning golden brown.

While the scones cool, beat the cream cheese with the butter. Beat in the confectioners’ sugar and a pinch of salt. Add milk or cream if needed to bring frosting to a spreadable consistency.

Spread each scone with frosting. These are delicious served right away, but I also tried freezing them (even with frosting!) Those were delicious as well.

Happy Mother’s Day to all mother figures!

Don’t forget to pre-order LUCY BURDETTE’S KITCHEN, Recipes and Stories from the Key West Food Critic mystery series...

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling and Florida book award winning A CLUE IN THE CRUMBS. You can order that wherever books are sold. 

If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

Also follow Lucy on Facebook, and sign up for her mailing list right here. 

Green Goddess Biscuits @LucyBurdette

LUCY BURDETTE: We are coming up on St. Patrick's Day, time for corned beef, Irish soda bread, and various green foodstuffs. I found this recipe in the King Arthur baking newsletter, and it was instantly irresistible to me. I love biscuits of all shapes and sizes and we happened to have more basil than I could otherwise use. (For more biscuits, see my recipes for pimento cheese biscuits and Jane Brody's cottage oat biscuits). I did tweak a few things, but found the results to be delicious and very green, good for the body and good to serve at Saint Patrick’s day! I think they will become a favorite in our home.

Ingredients

10 tablespoons frozen butter, unsalted

One and three-quarter cup unbleached cake flour

1 cup all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 cup +1 tablespoon buttermilk, or one cup milk with 1 tablespoon cider vinegar added

1/2 cup basil, packed

1/2 cup parsley, packed

1/2 cup spinach, packed

1/4 cup chives, chopped

2 tablespoons mayonnaise

Perhaps I shouldn’t be making tweaks before I’ve tried the original recipe, but I did leave out the garlic powder because I didn’t have it. And I did not use an egg for wash. (The price of eggs, ugh!) I think you could be very flexible with the herbs you choose as well (I'm picturing dill), just keep the proportions about the same.

Preheat the oven to 400.

Mix the dry ingredients together in one bowl, including the cake, flour, the all purpose, flour, the baking powder, and the salt. (The garlic powder would go in here if you were using it. ) place a box grater in the bowl and grate the frozen butter into the flour mixture. (You might recognize this message from scones. It makes for a lighter batter.) store this mixture in the freezer while you do the next step so the butter stays close cold.

Wash the greens and dry them, then mix them together with the buttermilk and mayonnaise, blending well until it’s a bright green mixture with no big clumps. (I used my food processor, you could also use a blender.)

Add the herb and spinach mixture to the dry ingredients and mix well but gently until all the flour is incorporated.

Place a piece of parchment paper on a baking sheet. Scoop the batter onto the baking sheet, about a quarter cup per biscuit. Grind black pepper over top of each.

Bake for 10 minutes at 400, then lower the temperature to 350 and bake for another 10 minutes. The biscuit should be browning on top and light brown on the bottom. Serve hot with butter! Maybe some honey too. 

Aren't they cute??

Lucy Burdette writes the Key West food critic mysteries. A CLUE IN THE CRUMBS (#13 in the series) is now available for pre-order!