Cheesy Bacon Corn Dip
- 4 slices bacon
- 4 ears of corn
- 4 oz. cream cheese, softened
- 1/4 c. sour cream
- 1/4 c. Scallions
- Salt to taste
- 8 ounces Cheddar cheese
- Preheat oven to 350 degrees F.
- Grease a 2 quart baking dish.
- In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to let drain, then chop coarsely.
- Place the corn stripping attachment of the multitool on top of the measuring cup, and cut the kernels off the cobs.
- As you strip the corn, add the kernels to the baking dish
- Add the bacon and cream cheese to the baking dish, and mix well.
- Use the measuring cup to measure the sour cream and scallions, and add these to the corn and cream cheese mixture along with a sprinkling of salt.
Place the grater on the measuring cup and grate the cheese. Add the cheese to the corn mixture, mix well, and bake until warmed through and cheese is bubbly, 25 to 30 minutes.
Chocolate Orange Mousse
- 4 large eggs
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 large orange
- 6 ounces dark chocolate
- Place 2 eggs in a heavy bottomed saucepan
- Place the egg separator over the measuring cup and separate the yolks of the remaining 2 eggs from the whites. After each yolk is separated, add it to the saucepan Discard the whites, or reserve them for another use.
- Measure 1 cup of cream and ¼ cup sugar into the measuring cup
- Place the grater on top of the measuring cup and zest the orange into the cream and sugar mixture.
- Replace the grater with the juicer, slice the orange in half, and squeeze the juice into the cup. Remove and discard the pulp and seeds from the juicer.
- Pour the cream mixture into the saucepan with the eggs, and stir until combined.
- Replace the grater on the cup and grate the chocolate.
- Cook over medium-low heat, stirring constantly, until thickened, about 12-15 minutes.
- Remove the pan from the heat and add the chocolate. Stir until melted.
- Pour into individual serving dishes and refrigerate for 2-3 hours.
Lemon curd is the foundation for lemon meringue pie, but is also delicious on scones, biscuits, or toast. You can adapt this recipe to make lime curd, orange curd, etc, by replacing the lemons with other citrus fruits.
- 5 eggs
- 1 cups sugar
- 4 ounces unsalted butter
- 4 lemons
- Place the egg separator over the measuring cup and separate the yolks from the whites. After each yolk is separated, add it to a medium heavy-bottomed saucepan Discard the whites, or reserve them for another use.
- Measure 1 cup of sugar into the measuring cup
- Place the grater on top of the measuring cup and grate the butter on top of the sugar.
- Use the grater to remove the zest from the lemons
- Put the lemon zest, butter, and sugar mixture into the saucepan with the eggs, and stir until combined.
- Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 12-15 minutes. The lemon curd will continue to thicken as it cools.
- Remove the pan from the heat and pour lemon curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight. Cool to room temperature and then place in the refrigerator.
Lemon curd will keep in the refrigerator for up to 2 weeks.
Mexican Street Corn Off the Cob
- 6 ears of corn
- 1 Tablespoon vegetable oil
- ½ medium red onion, minced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 2 fresh limes
- 1 teaspoon chili powder
- Salt and pepper to taste
- 3 ounces cheese – cheddar, jack, Colby, or Mexican cojita if you can find it
- Grill or broil corn until slightly charred on all sides. This will take 10 to 15 minutes, depending on how hot your grill is. Set the corn aside to cool.
- Heat the oil in a large skillet on medium heat, and saute the onion until soften and just beginning to brown, about 5 minutes
- Place the corn stripping attachment of the multitool on top of the measuring cup, and when the ears are cool enough to handle, cut the kernels off the cobs.
- As you strip the corn, add the kernels to the skillet.
- Turn the heat to low.
- Combine the mayonnaise, sour cream, and cilantro in the measuring cup. Place the grater on top of the cup, and zest the limes into the dressing.
- Place the juice on top of the measuring cup, slice the zested limes in half, and squeeze the lime juice into the dressing. Add the chili powder to the dressing, stirring well.
- Add the dressing into the corn and onion mixture in the skillet, stirring well to combine.
- Place the grater back on the measuring cup and grate the cheese. (If you are using cojita, you can crumble it by hand.) Add the cheese to the corn mixture, heat until all ingredients are warmed and the cheese begins to melt, and serve.