Page 8 Newport This Week September 8, 2011
A sunset concert in a classic Newport venue!
FROM THE GARDEN
and The Endless Summer Band
Freeze Fresh Corn for Summertime Anytime
Founding member of The Beach Boys and Rock and Roll Hall of Famer
Sunday, Sept. 18 at 5:30pm Proceeds Will Benefit the International Tennis Hall of Fame & Museum
Bring a blanket and choose your seat on the grass tennis courts. Plus, enjoy dinner with the show! Full concession and bar service will be available.
Lawn Seating: $25 Premium Lawn Seating: $50 Reserved Chairs with Exclusive Meet & Greet: $100 Member Pricing: $20/$40/$80 Call 401-324-4074 to Join Now!
TICKETS: tennisfame.com • 401- 849 - 6053 International Tennis Hall of Fame & Museum • 194 Bellevue Ave, Newport, RI
Join us for Rough Point’s 3rd annual “Doggy” Fashion Show, inspired by Doris Duke’s love for dogs.
Fashion Show of Canine Couture September 15 5 – 7:30 FaShion Show at 6
$10 per perSon . 401.846.4152
Sponsored by: wag nation
Rough Point, newPoRt, Ri
proceeds benefit the potter League and the newport restoration Foundation
www.newportrestoration.org
Handcrafted in Sterling Silver or 14K Jewelry. 10% military discount
128 Spring St., Newport · 401-849-0195 Mon.-Sat. 9-5, Sun. 12-5 · www.breakell.com
Fresh fruit arrangements, chocolate dipped fruit, salads, sundaes, parfaits and all natural beverages. 401-847-1046
14 Long Wharf Mall Newport, RI 02840
© 2011 Edible Arrangements, LLC.
By Cynthia Gibson Our island summer ‘sweet corn’ season is almost over, so get to a farmstand and purchase as much sweet corn as you possibly can. There is nothing like the taste of island corn during the winter. Picture a chilly December evening: fireplace burning, or wood stove, or no fireplace at all, but the aroma wafting from the kitchen is a homemade corn pudding. One of the only dishes that is almost better than a corn pudding is corn chowder. It is so worth stocking up on island corn. The best varieties to buy are ‘Butter and Sugar,’ ‘Honey and Cream’ and ‘Sugar Dots.’ These varieties are the sweetest. The recipes for using your fresh frozen corn are wonderful. Not only do they bring back memories of summer, they taste good. For freezing freshly picked corn, you will need the following: • A huge pot filled with water • 10 to 12 ears of fresh island corn Do not add salt to the water. Bring the water to a rolling boil. Add six or more ears of corn at a time, let them blanch in the water for four to six minutes. Next, plunge the ears of corn into a large bowl of ice water for seven minutes to cool them down. Keep on adding water to the pot of boiling water, as it will boil away. Also, continue to add cold water and ice to your ‘chill’ bowl. You might need up to two bags of ice. Drain the corn well and pat dry. Take each ear of corn to the cutting board, and with a sharp knife, slice off the kernels and place them in extra strong freezer bags. Remember to write on the bag with an indelible marker how many ears of corn are in it. For recipe conversions, this is very important, as many recipes will ask for ears of corn, and you have bags of corn kernels. Put the bags into the freezer immediately. The stronger and better the freezer bag, the less the chance for freezer burn. Repeat the process until all of the corn has been blanched and bagged. When you purchase your corn, if you are not blanching the ears of corn the same day, put the corn into the refrigerator immediately. The sugars in sweet corn break down quickly at room temperature. You do not want to lose the sweet flavor of the corn.
“The Best” Corn Pudding Recipe This recipe serves 10-12 people. Ingredients: 10-12 ears of corn or the equivalent of frozen, bagged kernel corn 1/2 stick of butter, divided, at room temperature 2 cups of chopped onions 1 cup of chopped celery 4 large eggs separated 1/2 cup sour cream 1/4 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon freshly ground nutmeg Pre- heat oven to 425 degrees. Place half the stick of butter in a large skillet and sauté the onion and celery until they are translucent, or for about ten minutes. You will have to stir often and watch the color of the vegetables; do not let them turn brown. After cooking, place the vegetables in a bowl and let them cool. In another large bowl, whisk the egg yolks until they are well mixed. Add the corn, vegetables, sour cream, nutmeg, salt, and pepper and mix well. In a separate bowl, whisk or use a hand mixer to beat the egg whites into stiff peaks. Do not let the egg white separate or dry. Add the egg whites to the corn mixture in two batches. Carefully fold in each batch of egg whites to create ‘air’ in your pudding. With a paper towel spread the second half of the stick of butter on the bottom and sides of your baking dish. Pour in the corn pudding batter and place in the oven for fifteen minutes. Reduce the heat to 350 degrees and continue baking the pudding for 30 minutes. After your timer dings, remove the delicious corn pudding and let it rest on top of the stove for about five to ten minutes. The aroma will drive your friends and family mad. Serve it while it is hot.
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Rachel Prendergast and the RaNEW Crew
Hold the ear of corn so an end rests on a cutting board. Using a sharp knife, cut along the cob across the base of the kernels from the top end to the bottom end. Premier merchants of spices from around the world.
580 thames street, wellington square 401.619.4848
24 Franklin Street. Newport. RI 02840 401.846.8400 / www.NewportSpice.com
Corrections/Clarifications: In last week’s article about community gardens, information about the garden at Calvary United Methodist Church in Middletown followed a listing for the garden at the Middletown Senior Center. We apologize for the error. At the Senior Center, the staff maintains the garden, whose bounty is used in the preparation of senior lunches. The Calvary Methodist Church garden last year provided some 200 vases of flowers for local nursing homes and 3,000 pounds of fresh vegetables for local soup kitchens and shelters.