Before I dive into this post let me just say how beyond full you guys made my heart! The last post was so hard to write and even harder to press the publish button on but OMG the out-pouring of love and support from all of you has been incredible. I am going to respond to every comment and already have a follow-up post formulating in my mind that I hope to get to very soon but other work has been sucking up my time! Oh time, isn’t there any way to double you?
This Knorr Homestyle Stock holiday post about a far from low-cal side dish may seem odd on the heals of what I wrote last week. But like I said – I eat both low and high calorie foods in my day-to-day life! It’s really all about moderation and portion size…Two things that only briefly cross my mind when I sit down to a holiday feast… for about half of a second before the dishes start being passed around! I always end up taking a small serving of everything, which generally means an overflowing plate once the dust has settled. But that’s why you make side dishes like these glazed carrots to go along with items like this corn pudding with rosemary, caramelized onion & roasted garlic jam and chevre. Did you just drool a little? I did, while typing it.
One little confession: I didn’t dream this one up all by myself! I put a call out to my awesome facebook friends to let me pick their brains for their favorite holiday dishes. One of my friends from high school, Suzanne, said that she always looks forward to corn pudding – a classic regional side dish in the south western part of Virginia where I grew up. Another friend, Ayla, suggested a sweet potato & caramelized onion-roasted garlic jam casserole. Bada bing bada boom! Why not merge the two? And throw in some chevre and while we’re at it. When is chevre a bad idea? It plays well with both sweet and savory, which this dish has aspects of both. So thank you, Suzanne and Ayla, for helping a sister out!
Now I want to pick your brain too! What are some of your favorite holiday dishes? One that makes me nostalgic is sauerkraut slowly braised with pepperoni and pork. Not a dish that most people would consider a traditional American holiday food, but it made an appearance at every Thanksgiving & Christmas of my youth due to my mom’s eastern European roots. Can’t wait to hear your what favorites are!
*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain.
For the Jam
2 tbsp butter
3 medium onions, sliced
cloves from 3 bulbs roasted garlic, roughly chopped
1 tsp fresh rosemary, minced
2 tbsp good quality balsamic vinegar
1 tbsp sherry vinegar
1/4 cup brown sugar
1 tub Knorr Homestyle Beef Stock
For the Corn Pudding
5 large eggs
1 cup whole milk
1 cup buttermilk
8 oz sour cream
5 cups fresh sweet corn kernels
4 tbsp melted butter
8 ounces chevre, crumbled
3 green onions, thinly sliced
1 tsp freshly cracked black pepper
1 tsp kosher salt
1 recipe roasted garlic & caramelized onion jam (above)
1/2 cup yellow cornmeal
Make the jam:
Preheat a large saute pan over low heat for 3 minutes. Add butter to the pan. Once butter has melted, add the onions. Stir. Cook onions over low heat until caramelized and melting, about 35 - 45 minutes, stirring occasionally. Once caramelized, add the rest of the ingredients to the pan, stir and raise heat to medium. Allow jam to come to a simmer then cook for another 3 minutes, stirring occasionally. Remove from heat and cool to room temperature. Store in the refrigerator until needed. Jam can be made up to 2 days in advance.
Make the pudding:
Preheat oven to 350 degrees. Grease a 3 quart casserole dish and set aside.
In a large mixing bowl, whisk together eggs and sour cream until smooth then add milk & buttermilk. Whisk until incorporated. While continuing to whisk, slowly pour in cornmeal to prevent clumping. Add the rest of the ingredients and stir until evenly combined. Pour corn pudding into greased casserole dish. Bake in preheated oven at 350 degrees for 55-65 minutes edges are golden and a knife inserted into the center of the pudding comes out clean.
Servings: about 12 -14 side dish portions
Total cooking time: about 2 hours