The Cunning Whisk

Ingredients:
1 1/2 c. heavy cream
2 lg. eggs
1/4 tsp almond extract
4 Tbsp + 2 Tbsp sugar
< 1/4 tsp cinnamon
< 1/2 tsp butter flavoring
3 yellow nectarines
8 slices white bread, cubed

Directions:
Preheat oven to 350F.

Peel and shred the meat of 3 nectarines with 2 tablespoons of sugar. Spread along the bottom of a casserole dish.

Combine cream, eggs, extract, flavoring remaining sugar and cinnamon in a heavy saucepan. Cook over medium heat, stirring constantly, for about 15 minutes or until thickened. Pour over cubed bread and mix until mostly (but not completely) mush. Layer bread mixture over nectarines. Bake for 20 minutes. Break up crust with a spoon, then return to oven for an additional 10 minutes.

Serve with whipped cream. Would also be nice with sliced almonds sprinked on top before baking.

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We cooked out for Mother’s Day, but I didn’t have any corn to throw on the grill. I really wanted to make something special other than canned beans and boxed mashed potatoes, so I got to work. I suppose the recipe isn’t really “faux” since the corn did actually end up on the grill, but since it steamed I feel justified in my naming practices.

Ingredients:

• 2 cans (30.5 oz) whole corn
• 2 pinches salt
• 2 pinches pepper
• 1 heavy pinch cumin
• 2 cinnamon sticks

Directions:

Drain the corn. Spread it out on several paper towels and pat it dry. Or, you could put it in a strainer and let it sit for a while, stirring occasionally. However you want to dry off the corn is fine.

Sprinkle salt, pepper and cumin on corn, mixing thoroughly. Set out four rectangles of tin foil. Break the cinnamon sticks in half and place each piece in the center of the foil sheets. Evenly divide corn on top of cinnamon sticks and fold each sheet into a closed packet.

Cook on grill or in 450F oven for about 10 minutes. Remove from heat and let sit for another 10 minutes before opening packets. Pick out cinnamon sticks and pour into a serving bowl. Mix thoroughly before serving.

Serves 6 – 8.

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