Cooking American
Posted
Tue, 01/06/04
The following recipe appeared in my article/e-book American Food & Culture:
Corn Custard with Tomatoes (Colonial American)
1 C fresh corn, grated
Grate corn from fresh cobs into a bowl; measure out one cup of the corn kernels. Stir in beaten eggs, onion, salt and cayenne pepper. Heat milk in a small saucepan until a film forms on top. Skim the film off the milk; stir into corn mixture. Pour batter into six buttered custard cups; place in a shallow baking pan containing about one inch of boiling water. Bake at 325-degrees F for about one hour, or until a knife inserted in center of custard comes out clean.
Sauce:
Just before the custards are done, cut the tomatoes into slices; dust both sides with flour and sprinkle with salt. Melt butter in a skillet; fry the coated tomato slices for several minutes on each side; remove from the skillet. Leave drippings in the skillet; stir in 1 or 2 tablespoons of flour and pour in the cream. Cook, stirring constantly, until sauce thickens just enough to make smooth gravy. Add salt to taste. Remove the custards from the cups and place on platter or individual serving plates. Surround custards with the tomatoes; spoon sauce on top.
Corn Custard with Tomatoes actually came about during colonial times (adjusting for oven temperature of course), as did the following recipe:
Plymouth Succotash (Colonial American)
In a cooking pot, soak the beans overnight (or use canned). Drain; cover with fresh water. Cook for about two hours over medium-low heat, or until beans are tender. Drain and puree the beans through a food processor. In another large pot, mix chicken, corned beef, salt pork and water. Cook for about two hours, or until corned beef is tender. Stir in the bean puree, sliced potatoes, turnips and hominy. Heat through and serve. Note: In Colonial times, Plymouth Succotash was served once a year on December 21st to celebrate the date on which the Pilgrims landed.
Because I write about so many different cultures and their cuisines, I often forget we have some fine and dandy recipes of our own right here in America.
Tags: American;
Culinary Collection; Side Dishes;
Soups & Stews
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