Lake Lure Cottage Kitchen

This is one of the easiest side dishes that you will make this holiday season.  It is perfect for a crowd, simple to assemble, pretty to look at and tasty to eat.  It uses quality frozen broccoli florets, canned cream style corn, eggs and a stuffing topping.  It is a recipe that has been in my files here in Florida.  I have no idea where it came from, but I made it a lot when we first moved here.  We had company often and this was a breeze to serve.

The eggs, mixed with the creamed corn, make a light custard that binds the broccoli florets together.  The topping can be anything you would like, but the recipe calls for herb flavored stuffing crumbs.  But get creative.  You can add shredded cheese to the corn mixture and the top.  You can use cracker crumbs moistened with butter or any herbs that you like.  The broccoli stays green while it bakes.  I changed the cooking time down because the hour that it called for is way to long.

I plan on serving this several times during the holidays.  It will go well with a roasted whole filet of beef for our New Years Eve celebration along with twice baked potatoes.  Or how about with my easy Apricot Chicken Breasts with Almonds.  Wild rice would be a good accompaniment.

I love having no fail, easy recipes during the holidays. Enjoy your December festivities as stress-free as possible, and for added relaxation, you might want to check out GB Mushroom gummies Online.

BROCCOLI CORN CASSEROLE

2 bags frozen broccoli florets, 16 ounce each, thawed and drained or patted dry
2 cans cream-style corn
2 eggs, slightly beaten
2 tablespoons butter, melted
3/4 cup herb-seasoned stuffing crumbs

Preheat oven to 350 degrees F.

Mix corn and beaten eggs together in large bowl.  Add broccoli.  Place in ungreased 3 quart casserole or rectangular 13 x 9 inch baking dish.  Mix butter and stuffing.  Sprinkle evenly over vegetables.  Bake uncovered for about 30 minutes.  8 servings.

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I know I have shown you a million pictures of our Lake Lure Cottage in North Carolina, but I don’t think I have welcomed you to our Florida abode.  We call it Big Pink, because it is obviously, well . . . . Pink.  But it is also named after one of our favorite record albums by The Band.  Big Pink was the name of a house where the The Band recorded the album Music From Big Pink  It is located just out side of Woodstock New York.  David actually made a pilgrimage to the Big Pink house on one of his motorcycle rides.  You can read about it here.

This is the view that greets you when you enter the house.  I worked at a very large furniture store in High Point North Carolina for many years.  When my coworkers heard that we were retiring to Florida for part of the year, they started kidding me about the flamingo painting (click here to learn more)  that was hanging in our store’s art gallery.  Each time I would pass it, I would smile.  When I showed it to David, he actually fell in love with it.  So it made its way into our stash of furnishings for Florida.  On an interior designing  note, because that was what I did for many years, I think the hall table would look good with some travel stamped antique suitcases stacked up under it.  I would also like to replace the candle sconces with something more substantial.

Our living room is casual with a West Indies vibe.  The Audubon prints on the walls flanking the Tommy Bahama entertainment center were one of my inexpensive decorating achievements.  I had copies of the prints from an Audubon book blown up on quality paper at Staples.  I found the matting paper on line and the frames from the Daytona Flea Market.  The total cost was $18.00 for each of them.

The dining room is a wing off of the living room.

The kitchen is a work in progress.  Two years ago we updated the countertops to Corian.  Last year we replaced all of the white appliances with stainless steel.  This year we plan on having all of the cabinet doors replaced.  I like working in my efficient small kitchen.

Here is another view of my kitchen.  I made the black and white checked curtains.  The runner on the floor is from Dash and Albert.  I love it because it is washable.  Outfitting a second kitchen can be costly.  To save money, I found the Oster mixer at a yard sale for $10.00.  It actually runs just as well as my Kitchen Aid mixer at Lake Lure.  Go figure.

There is room in the kitchen for a dining area.  Instead of that, I bought a kitchen island at my furniture store.  It gives me more work space and an open storage area.  I roll out pie crusts and make Christmas cookies here.  I am on the lookout for an industrial looking chandelier to hang over the island.

This is a view taken from the sliding doors out to the lanai.

This is the view from the dining room.  I know the kitchen will look so much better with new cabinet doors.  Some of them will be glass panes; maybe the cabinet over the dishwasher.  I would appreciate suggestions.

Thanks for stopping by.  Help yourself to an updated sausage cheese ball.  Remember when these were all the rage?  I found this new recipe on Pinterest.  It adds cream cheese to the standard mix and we really enjoyed them.

UPDATED SAUSAGE CHEESE BALLS

1 pound hot bulk sausage
1 8 ounce package cream cheese, softened
4 to 6 ounces shredded cheddar cheese
1 1/4 cups Bisquick

Preheat oven to 375 degrees F.

Mix sausage, cream cheese and shredded cheese with a fork to blend together.  Mix in Bisquick.  You may have to use your hands.  Roll the mixture into 1″ balls and place on a parchment lined baking sheet.  You will need to make them in 3 batches.  Bake for 20 to 25 minutes.  Can be served hot out of the oven or at room temperature.
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This is one of those dishes that would be great with any holiday dinner.  It has both the vibes of mashed potatoes and sweet potato casserole.  But the addition of Gruyere cheese, bacon and sourdough bread crumbs just gild the lily.  I am always looking for casseroles that can be prepared ahead of time and this fits my requirements perfectly.

This is a very loose adaptation of a recipe from Sarah Leah Chase for Pumpkin and Potato Gratin.  It would be very good made with a baking pumpkin I am sure.  We are not hosting Thanksgiving this year as the family will be scattered.  Instead we have been invited to have Thanksgiving with friends here in Florida.  I will be making the apple and pumpkin pies.  I am experimenting with a new pie crust recipe.

Whether you are having Thanksgiving at home or are invited to enjoy it with friends and family, this casserole would make a great addition to the table.

BUTTERNUT SQUASH AND POTATO GRATIN

Serves 8

Why not shake things up a bit for Thanksgiving this year.  As much as I love pie, there are some in our family who would rather have cake.  Let them eat cake. This apple spice cake with a caramel frosting would make the perfect alternative.  I found this recipe on a website called Crunchy Creamy Sweet.   Anna has come up with a wonderfully easy bundt cake with an effortless caramel frosting.  I love bundt cakes.  But if you have ever had a problem with them releasing from the pan, worry no more.  Cooks Illustrated has come up with a great tip.  Simply combine 1 tablespoon of softened butter with 1 tablespoon of flour.  Using a pastry brush, paint the whole interior of the bundt pan with the mixture and the cake will pop right out when it is done.

The only thing I would have done differently with this cake, would be to thin the frosting a little bit.  It was suggested in the directions, but I did not feel at the time that it was necessary to add more milk.  But the frosting thickens a little as it cools.  Just be aware of this.

I still plan on making a pumpkin pie and an apple pie for Thanksgiving.  But a cake this easy is well worth your time.

APPLE BUNDT CAKE WITH CARAMEL FROSTING

For the cake:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
1/2 cup apple sauce
2 large eggs, room temperature, beaten
2 tsp vanilla extract
2 cups chopped Granny Smith apples

For the Frosting:
1/2 cup packed brown sugar
1/4 cup unsalted butter
3 Tbsp milk
1 tsp vanilla extract
1 cup confectioners’ sugar
3/4 cups chopped pecans

Prepare the 10 cup bundt pan:  In a small bowl, mix 1 tablespoon melted butter (cool) with 1 tablespoon flour.  With a pastry brush (or by using your fingers) grease the bundt pan.  Set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt.  Set aside.

In a large mixing bowl place granulated sugar, brown sugar, oil, applesauce, eggs and vanilla.  Beat with electric mixer on medium speed for 2 minutes.  Add the dry ingredients and beat on low until combined.  The batter will be thick.  Stir in chopped apples.  Scrape the batter into the prepared pan.

Bake the cake for 1 hour or until a toothpick inserted near the center comes out clean.  Cool the cake for 10 minutes in the pan.  Place a large plate over the top of the pan and invert the cake onto the plate.  Let cool completely.

To make the frosting:
In a medium saucepan, combine brown sugar, butter and milk.  Whisking constantly, bring to a boil.  Remove from heat, stir in vanilla ad cool for 10 minutes.  Add sugar.  Whisk until drizzling consistency.  If the frosting is too thick, add more milk.  Drizzle over the cake.  Sprinkle chopped pecans over the almost set frosting.

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In French this tart is called Flamiche Aux Poireaux.  It is popular north of Paris in the villages of the Picardy region.  It is different from a quiche in that the emphasis is more on the vegetables than on the custard.  In this case leeks play a starring role.  It is also studded with Parma ham (Prosciutto) and Gruyere cheese.

This was a perfect Sunday supper to enjoy on the lanai on a warm Florida evening.  The first few days back in Florida always feel like a vacation; warm breezes, sunny skies and catching up with friends.  The food choices are different too.  The local Publix carries a wider selection of meats and vegetables than does the Ingles at home.  So getting good quality prosciutto for this tart was not a problem.  The leeks were another story.  They are very expensive right now.  The recipe that I was following came from Patricia Wells and she recommends three pounds of leeks.  The leeks at the supermarket were 2.99 a pound and that seemed excessive to me when I had to buy expensive prosciutto and expensive Gruyere cheese.  So I cheated a little and bought 2 pounds of leeks and added a large onion to the mix.

So being still in vacation mode, I made the tart, tossed the salad, poured the wine and sat on our sunny lanai and ignored the mold on the concrete and the weeds growing in our planters.  There is time for pressure washing and new plantings later.  This tart is worthy of a glorious relaxing evening.

LEEK AND PROSCIUTTO TART (Adapted from Bistro Cooking by Patricia Wells)

1 recipe Pate Brisee or pie crust of your choice
12 small leeks (about 3 pounds) or a mixture of 2 pounds leeks and 1 large onion
4 tablespoons unsalted butter
1/2 teaspoon salt
Freshly ground black pepper
2 large eggs
1/4 cup creme fraiche or heavy cream
3 to 4 ounces sliced Parma ham (prosciutto), coarsely chopped
1 cup freshly grated imported Gruyere cheese

Prepare the pastry shell:  Roll out the dough to line a 9-inch tart pan.  Carefully transfer the dough to the pan.  Chill for 30 minutes, or until firm.

Preheat the oven to 425 degrees F.

Prepare the filling:  Trim the leeks at the root.  Cut off and discard the fibrous, dark green portion.  Split the leeks lengthwise for easier cleaning, and rinse well in cold water until no grit appears.  Coarsely chop the leeks.  If using an onion, coarsely chop it also.

Melt the butter in a medium-size saucepan over low heat.  Add the leeks and onion if using, salt, and pepper to taste and cook, covered, until the leeks are very soft but not browned, about 20 minutes.  If the leeks have given up an excessive amount of liquid, drain them in a colander.

Combine the eggs and cream in a medium-size bowl and mix until throughly blended.  Add the leeks and mix again.  Reserve 1/4 cup each of the ham and the cheese to sprinkle on top of the tart.  Mix the rest into the leek mixture.

Pour the leek mixture into the prepared pastry shell.  Sprinkle with the reserved ham, and then the cheese.  Season generously with freshly ground black pepper.

Bake until nicely browned, 40 to 45 minutes.  Serve warm or at room temperature.  6 to 8 servings.

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