Here are the two recipes I added to this year's Thanksgiving dinner.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
1 tablespoon granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup skim milk
2 tablespoons all-purpose flour
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, serve hot. Makes 8 servings.
Roasted Balsamic Pearl Onions
2 quarts water
4 pounds pearl onions
2 tablespoons fresh rosemary leaves, crushed - I used dried
1 cup dry red wine
1/2 cup low-sodium soy sauce
1/3 cup good-quality aged Balsamic Vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Preheat oven to 475°F.
In a large stockpot, bring water to a boil; add onions. Stir for 30 seconds then remove with a slotted spoon. Peel onions then arrange on a jellyroll pan. Sprinkle onions evenly with rosemary.
In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, olive oil, and honey; drizzle over onions.
Bake for 30 minutes, stirring once after first 15 minutes. Remove from oven and remove onions with a slotted spoon; set aside in a bowl.
Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil; reduce heat and simmer for 2 minutes until slightly syrupy. Pour balsamic sauce over onions then toss to coat. Makes 8 servings.