For several years now, we have been traveling to Princeton for Thanksgiving. We stay with my husband's cousin Eddie, his wife Ana, and their kids. Ana has three sisters that also live in Miami which fly up with their families and their mom. The number of people staying at their house can vary anywhere from 2 families (11 persons), to 5 families (23 persons), during this holiday weekend, and more than half are children (ages ranging from 6 to 25)!
We traditionally go shopping at Wegman's together (we split up the grocery list), play street hockey together, cook and eat together!
We can be quite a group, but we have a great time. Breakfast time is crazy as Eddie makes homemade pancakes for everyone; he even gives you a choice of chocolate chips, blueberries, or plain.
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| Some of the younger crew. |
Lunch is usually a smorgasbord of whatever is in the refrigerator or in the pantry and dinner is always a wonderful surprise made by Ana (one of the best cooks I know personally).
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| This is Ana's Cheesebread.....Top secret recipe! |
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| Turkey was seasoned Cuban style:.bitter oranges, garlic, oregano, etc.... |
However, for Thanksgiving's dinner everyone contributes with either a traditional dish or a new recipe recently discovered.
I always make Frida's Corn Pudding. I came across this recipe when I took a cooking class with Viviana Carballo many years ago. This corn pudding is delicious and has become a tradition at everyone's who has tried it. This was definitely a keeper!
I always make Frida's Corn Pudding. I came across this recipe when I took a cooking class with Viviana Carballo many years ago. This corn pudding is delicious and has become a tradition at everyone's who has tried it. This was definitely a keeper!
CORN PUDDING Courtesy of Frida's Fiesta..Recipes and Reminiscences of Life withFrida Kahlo
(6-8 servings)
12 tablespoons butter
1 cup sugar
7 to 8 cups corn kernels, preferably a few days old
1/2 cup milk
5 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
5 eggs, separated
1 cup sugar
7 to 8 cups corn kernels, preferably a few days old
1/2 cup milk
5 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
5 eggs, separated
Cream the butter and sugar. Puree the corn kernels
with the milk. Sift the flour with the baking powder and salt. Beat the egg
yolks with the flour until well mixed. Thoroughly combine the butter, corn, and
egg mixtures. Beat the egg whites until stiff and gently fold into the corn
mixture. Butter a baking dish or ring mold. Fill with the batter and bake in a
preheated 350°F oven for 45 to 50 minutes, until the top is golden and a
toothpick inserted in the center comes out clean.
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