Imagine you’re reclined in a pool chair, sipping pink lemonade as the sun warms your shoulders. You’re contemplating whether to jump in the pool or help yourself to another fruit kebob from the plate of endless fruit kebobs, as it is summertime, and this is the toughest decision you’ve had to make yet this break. The idea of fruit on a stick is too appealing for you to pass up, and you skip gleefully to the picnic table only to find that there is no more delicious summer food left. In fact, you’re the only person at the picnic, and you’re suddenly freezing. You feel a drop of icy rain on your cheek and poof! You’re awake. Summer is over and it’s time to face the truth that is windy, rainy, chilly autumn in Boston. But there is a way to keep summer fun alive in fall: by bringing favorite hot weather foods into the chilly season! One of summer’s greatest gifts is that it gives us a reason to eat treats of all colors, even when they aren’t completely natural. What I miss most are bright foods from vibrant summer barbecues. For instance, corn on the cob. The sweet, buttery flavor that comes from corn is the closest thing to comfort food in a season that is more about the loud and the bold. This is why corn fits perfectly into the chilly fall. With Thanksgiving right around the corner, a warm corn pudding will delight those in need of a little extra comfort.
Corn Pudding Active Time: 20 minutes; Total Time: 70 minutes Makes 4 servings.
- 4 ounces cream cheese, softened
- 15 ounce can creamed corn
- 3/4 cup frozen corn, thawed
- 1/2 cup cornmeal
- 1/2 onion, chopped
- 2/3 cup milk
- 3 tablespoons butter, melted
- 1 Egg, beaten
- 1/2 cup shredded cheddar cheese
- 1 tablespoon sugar
- Preheat oven to 350 degrees; butter a 1-quart casserole dish and set aside.
- Beat cream cheese, creamed corn, thawed corn, cornmeal and chopped onion until well combined.
- Stir in milk, melted butter, egg, cheddar and sugar and mix well. Season with salt and pepper. Spread into prepared dish and bake for 50 minutes. Let stand 10 minutes before serving.
Corn pudding usually helps me get over my barbecue withdrawal, but I also need a substitute for my favorite summer fair food, fried Oreos. Fried Oreos are gluttonous, terrible, wonderful morsels, and life without them is difficult to comprehend. Of course, one can still make them at home, but the experience of eating them on squeaky carnival rides makes them even more taboo. In order to bring some so-bad-its-good flavor into the fall, try frying a Thanksgiving pumpkin pie.
Deep Fried Pumpkin Pie Active Time: 20 minutes; Total Time: 30 minutes Makes 8 servings.
- One 15-0unce can pumpkin pie filling
- Dough for 1 9” Pie (can use store bought)
- 1 cup cinnamon Sugar
- Roll out dough into 9” circle. Evenly distribute pie filling on one half of dough. Fold other half over filling and press until secure.
- Put oil in sauce pan and begin to heat. Test small piece of dough in oil and when it sizzles, the oil is ready.
- Carefully put pie in pan and fry until golden brown on each side, about three minutes. Remove from oil and place on cooling rack, sprinkle with cinnamon sugar.
There it is, no need to give up summer’s delicious perks; the only excuse would be lack of creativity. If that is in short supply on a gray autumn day in Boston, treat yourself to a scoop of ice cream. Rain or shine, that dairy delight is always in season.