Classic
Creamed Corn au Gratin
| 1 lb. frozen kernel corn | 1/2 t. salt |
| 12 oz. whipping cream | 2 T. sugar |
| 1 1/2 T. melted butter | pinch white pepper |
| 1 1/2 T. flour | 3 T. parmesan cheese |
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat.
Transfer corn mixture to casserole. Sprinkle with Parmesan cheese and brown under broiler.
Serves 6
Citrus
Cranberry Relish
| 1 lb. fresh cranberries | orange zest from 3 oranges |
| 3 diced orange segments about 1/2 cup | 1/2 cup orange juice |
| 1 cup sugar | 1/2 cup water |
Cook water and sugar until reduced to a caramel, add cranberries, zest (grated outer layer) from 3 oranges, 3 diced orange segments and 1/2 cup orange juice. Cook until cranberries are tender - about 20 minutes. Let set.
Please return for futher delicious recipes from the Summit House Restaurant.
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