Hatch Chile Corn Quiche

by Renee on August 28, 2014

Hatch Chile Corn Quiche | Magnolia Days

The flavor combination haunted me. Sweet corn and hatch chile seem to be a match made in heaven. It was only recently that I finally tasted the special green chiles. Not only did I taste them, I also had fun with roasting, peeling, seeding and freezing them along with an afternoon of burning fingers. Well, the burning fingers part wasn’t so much fun. A pot of Hatch Chile Shrimp Corn Chowder came soon after. It didn’t end there. I could not get that flavor combo out of my mind. I knew I didn’t have enough of it. The question was what to make. The answer was Hatch Chile Corn Quiche.

Eating corn has been a lifelong favorite of mine. Shucking corn and removing the silk has been a lifelong dislike in a major way. I think the first time I peeled back husks and saw a worm I was in terror. I have a ridiculous fear of bugs, insects, and all things creepy crawly. I’d pay extra for pre-shucked ears or skip it altogether and get frozen corn kernels. Don’t get me started on the pain of removing the silk either. Those strings are a nemesis of mine. Anyway, occasionally I set my fear aside to be able to enjoy fresh picked summer corn.

Hatch Chile Corn Quiche | Magnolia Days

Making Hatch Chile Corn Quiche is not difficult. The hardest part or challenge may be the crust if you are not so good with making pie crust. Store-bought refrigerated pie crust works fine and sometimes better if you are short on time. The rest is easy. Fry bacon, cook onions in that marvelous bacon fat, chop up the corn kernels in a food processor, then stir it all together with hatch chile, bacon, cheese, flour, cream, and eggs. Bake it and you are done.

Hatch Chile Corn Quiche | Magnolia Days

The quiche is great for lunch, brunch, or dinner. I admit I even ate it cold as an afternoon snack for a couple of days. Serve it with a simple green salad and you have a complete meal. The subtle heat of the green chile balances with sweet corn. Bacon, well, need I say how it makes most anything better? Oh, if you can’t find Hatch chiles you can use jalapeño peppers.

Hatch Chile Corn Quiche | Magnolia Days

What flavor combo has haunted you? How long did you go before you satisfied your craving for it? This time it was a matter of weeks for me however I’ve had some that went on for years. Sometimes I’m reminded of ones when I look through my old recipe clippings. Who knows when and what will be the next one. Stay tuned…

Hatch Chile Corn Quiche

1 hour, 30 minutes

Makes 6 to 8 servings

Hatch Chile Corn Quiche

  • 1 unbaked pie crust (homemade or refrigerated store-bought)
  • 4 slices bacon (not thick sliced)
  • Olive oil if needed
  • 1/2 cup chopped onion
  • 3 cups fresh or frozen (thawed) corn kernels
  • 1 roasted, peeled, seeded, and chopped hatch chile*
  • 1/2 cup grated cheddar cheese
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Roll out pie crust dough to a 12-inch circle (about 1/8-inch thick). Roll the dough up on the rolling pin and un-roll it over a 10-inch tart pan. Lightly press the dough in place. Fold edges in if overlapping.

Prick the bottom of the dough at 1/4-inch intervals with a fork. Pre-bake the crust according to your crust's instructions or with these basic pre-baking instructions:

Pre-heat the oven to 450 degrees F.

Cut a square of aluminum foil 4 inches larger than the tart pan. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.

Bake the crust for 10 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool 10 minutes in the pan then remove it to cool on a rack. Once cooled completely, place the crust back in the tart pan.

Preheat oven to 375 degrees F.

Cook bacon in a skillet until crisp. Transfer cooked bacon to a paper towel lined plate.

Add enough olive oil to the skillet to make about 1 tablespoon of fat/oil in the pan.

Add onions to the skillet and cook until soften and translucent. Remove skillet from heat.

Place the corn kernels in a food processor fitted with a knife blade. Pulse a few times to break up the kernels. Do not over-process. You want the kernels to be chopped and not puréed.

Transfer the chopped corn kernels to a large bowl. Crumble the bacon. Add bacon crumbles, cooked onion, hatch chile, and cheese. Stir to combine.

Whisk together eggs, cream, flour, salt, and pepper. Add to corn mixture and stir to combine.

Pour into pre-baked tart crust. Bake for 40 minutes or until lightly browned and set.

Notes

*You can substitute 1 or 2 seeded and chopped jalapeño peppers for the hatch chile.

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Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (no longer in print).

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Butterscotch Pudding

by Renee on August 26, 2014

Butterscotch Pudding | Magnolia Days

Brown has once again created a challenge. Well, it’s more than just brown, it is shapeless and almost without visual texture. What is it about comfort food that is so hard to photograph? Colors and props help with the process. This time I decided to go with a muted tone in an effort to make the subject stand out. My hope was to make the light brown color of homemade butterscotch pudding contrast against the other colors and textures.

Mood played a part in the photo setup too. I seem to have fall on my mind even though it is weeks away. It probably has to do with advanced scheduling for blogging and thinking about my trip to Germany this October. I’ve done a lot of photos with bright, summery, and white backgrounds lately. It seem appropriate to bring in blacks and browns.

Butterscotch Pudding | Magnolia Days

Why did I make butterscotch pudding in the first place? It was for my husband’s birthday. He really enjoys pudding and knew it would be another treat to put a smile on his face. It sure did. The pudding disappeared so quickly I even made a second batch. Plus the first batch was a little thin so I wanted to do another one to have a thicker consistency.

Butterscotch Pudding | Magnolia Days

How does it taste? It has a light butterscotch flavor that is almost caramel in a way. It is quite different from the flavor of store-bought butterscotch sweets or candies. The pudding is rich, silky, and comforting. I foresee trifles and parfaits made with it over the holidays. My head is filling with many possibilities. For now it is simply devoured with a spoon. Oh, and check out Peanut Butter Ice Cream that is another one of my husband’s favorites also enjoyed with a spoon.

Butterscotch Pudding

4 hours, 30 minutes

Makes 4 to 6 servings

Butterscotch Pudding

  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons unsalted butter
  • 2 cups plus 3 tablespoons whole milk
  • 1/4 cup cake flour
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup heavy whipping cream
  • 1 teaspoon rum

Bring brown sugar, corn syrup, butter, and 3 tablespoons milk to a boil over medium heat, stirring constantly to prevent scorching.

Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat and cool for 5 minutes.

Put hot butterscotch syrup, remaining 2 cups milk, flour, salt, and egg yolks in a blender. Blend until smooth.

Pour mixture into a saucepan and add vanilla bean. Slowly bring to a boil over medium heat, stirring constantly. It will become very thick. Boil for 30 seconds.

Press pudding through a fine mesh sieve/strainer into a medium bowl.

Scrap the seeds from the vanilla bean and add seeds to the mixture. Discard outer bean.

Add cream and rum and whisk to combine.

Lay plastic wrap directly on top of pudding to prevent a skin from forming. Cool to room temperature then chill thoroughly, at least 4 hours.

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German Strawberry Wine Punch | Magnolia Days

He was pouring the bubbly into a big bowl. Strawberries floated and almost danced with the bubbles. You could see a certain smile on his face. It was clear this was a special celebration. The family was gathered under one roof which only happened every few years. This gathering called for a particular special beverage none other than German Strawberry Wine Punch aka Erdbeerbowle.

The man making the punch is my uncle. He made it for us when we visited him in Germany many years ago. Erdbeerbowle is a popular beverage in the summertime. It’s very easy to make and adapt to your taste too. My uncle uses white or rosé wine and champagne (sekt in German). I used Gallo Family Vineyards Riesling and Sweet Red along with a California brut sparkling wine. All you do is let strawberries soften (or macerate) with sugar then pour some of the wine over them to soak. A little while later, add more chilled wine then chilled sparkling right before serving.

Gallo Wine Riesling and Strawberries | Magnolia Days

German Strawberry Wine Punch sweetness can vary. If you use sweeter wines or more sugar then it will be quite sweet. The opposite if you use dry wines and less sugar. You can also add a small amount of lemon juice for a touch of tartness. The amount of wine you use can vary too. This is not a strict recipe. Have fun and make it to your taste. The color of the punch depends on the wine used. It can be anywhere from light pink to dark red. It’s great for entertaining and celebrations such as with Labor Day.

German Strawberry Wine Punch | Magnolia Days

One other note about Riesling: It has been a part of my entire life, obviously because of my German heritage. It was the first wine I tasted when I became old enough to have it. My dad especially enjoyed Spätlese and Auslese, the sweeter ones. I’m certain he would like Gallo’s Riesling if he were still here. I thought about him as I first tasted it at the Food and Wine Conference. The wine’s light-bodied sweetness plus the peach and citrus flavors make it great choice for sipping with friends and family.

German Strawberry Wine Punch | Magnolia Days

Labor Day will be here soon. Sunday Supper is proud to partner with Gallo Family Vineyards sharing fabulous recipes and wine pairings. Remember to get GFV’s Riesling or Sweet Red when preparing for your celebration. There is a $1 off coupon or rebate available (depending on your area).  Scroll down to find a list and links to recipes from Sunday Supper contributors and check out Gallo’s Labor Day recipes too.

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More on Gallo Family Vineyards: You can follow them on Facebook, Twitter, Instagram, and YouTube. Their website has information on all Gallo Family wines and a store locator.

German Strawberry Wine Punch (Erdbeerbowle)

4 hours, 15 minutes

Makes 8 to 12 servings

German Strawberry Wine Punch (Erdbeerbowle)

  • 2 pounds fresh strawberries, hulled and cut in half
  • 2 to 4 tablespoons granulated sugar*
  • 1/2 to 3/4 bottle (750ml) red or rosé wine
  • 1/2 to 3/4 bottle (750ml) white wine, chilled
  • 1/2 bottle (750ml) brut sparkling wine, chilled

Place strawberries in a large bowl or punch bowl. Sprinkle sugar on strawberries and stir to coat. Let sit for 3 hours for the sugar to soften (or macerate) the strawberries.

Pour red wine over the strawberries. Let sit for 1 hour.

Add white wine and stir. Chill if not serving immediately.

Add sparkling wine and serve.

Notes

*The amount of sugar you use depends on how sweet you want the punch and the sweetness of the wine(s). Use less sugar if using sweet wines or if a "drier" punch is desired.

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Are you ready for Labor Day? Take a look at these recipes by Sunday Supper contributors featuring or paired with Gallo Family Vineyards Riesling or Sweet Red wines:

Labor Day Beverages:

Labor Day Savory Bites:

Labor Day Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Honey Roasted Peanut Butter Pound Cake | Magnolia Days

Honey never goes bad or spoils. That jar of it you have in your pantry will be good for eternity. It can crystalize, ferment, and lose some of its qualities however it will still be edible. That fact has always been interesting to me. I learned it years ago when I was assigned to a honey account while working for a food broker. You can always count on honey to be useable. You can also count on it being a wonderful flavor component in a Honey Roasted Peanut Butter Pound Cake.

Honey is also the theme for August Bundt Bakers. Pairing it with peanut butter was the first thing that came to mind. The bonus is my husband’s birthday is this month. Baking a cake with one of his favorite flavors worked out nicely. I get to bake a cake, share it for the theme, and he gets a tasty homemade birthday treat. Once again a baking adventure started and ended with a learning experience.

Honey Roasted Peanut Butter Pound Cake | Magnolia Days

Honey Roasted Peanut Butter Cake is dense. It is the densest pound cake I’ve ever tasted. It also ended up a little drier than expected. Honey usually makes baked goods moister than sugar. I think next time I’ll either add some buttermilk or cream to the batter or bake it at a slightly lower temperature. Both honey and peanut butter can cause baked goods to brown more. It is why the outside of this cake is very brown. Watch it as it is baking and lay a piece of foil over it if you notice it is browning too much.

The glaze is my favorite part of the cake. It is a thinner version of peanut butter frosting. I may or may not have scooped up all that dripped off the cake and ate it right then and there. Some spoon licking and bowl scraping could have happened too. No way was any molecule of it going down the sink. Did I say the bonus was it being a cake for my husband’s birthday? I think the real bonus was me getting to indulge in a honey roasted peanut butter glaze chow down.

Honey Roasted Peanut Butter Pound Cake | Magnolia Days

What flavor do you like best to go with honey? Take a look at this list of bundt cake recipes using this wonderful ingredient. There are so many delicious choices being shared by Bundt Bakers. Thanks to Laura of Baking in Pyjamas for hosting this month. Oh, and for other honey recipes, take a look at Golden Morning Glory Muffins and Braised Fall Greens with Apples.

Honey Roasted Peanut Butter Pound Cake

3 hours

Makes 12 to 16 servings

Honey Roasted Peanut Butter Pound Cake

    For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup creamy honey roast peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1/2 cup honey
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped honey roasted peanuts
  • For the glaze:
  • 2 cups sifted confectioners sugar
  • 1/4 cup creamy honey roast peanut butter
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 3 tablespoons warm milk (plus more if needed)
  • 2 tablespoons chopped honey roasted peanuts
For the cake:

Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt or pan.

Whisk together flour, baking powder, salt, and baking soda in a medium bowl.

Cream peanut butter and butter in a large bowl. Add sugar and beat until light and fluffy.

Add honey and beat to combine.

Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Add flour mixture and beat until just combined (do not over-mix). Stir in peanuts.

Pour and spread batter evenly in prepared pan.

Bake for 1 hour, 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Check cake at 1 hour. If browning too quickly on top, loosely cover cake with aluminum foil (place foil on top and do not seal edges).

Cool cake in the pan for 12 minutes. Remove cake from the pan and cool completely on a wire rack.

For the glaze:

Whisk together confectioners sugar, peanut butter, vanilla, salt, and milk until smooth. Add more milk if needed for desired consistency.

Drizzle glaze over cake. Sprinkle chopped peanuts on top of cake.

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What is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.

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How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

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Cherry Viennese Sandwich Cookies

August 19, 2014
Cherry Viennese Sandwich Cookies | Magnolia Days

It has been the summer of the cherry. Well, at least it’s been that way here in Magnolialand. The inspiration sparked as soon as this year’s crop arrived at the store. They were simply spectacular; so sweet and juicy. I made several batches of cherries in syrup. Cakes, cocktails, and much more were baked, cooked, […]

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Apricot Dip for #SundaySupper

August 17, 2014
Apricot Dip | Magnolia Days

There we were standing at the bus stop. We waited and waited and finally the bus arrived. The driver asked us if we were going to the elementary school. Nope, we were excited to be going to what was then called “Junior High”. The driver said our street was no longer in the zone for […]

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Thai Shrimp Curry for #WeekdaySupper #ChooseDreams

August 14, 2014
Thai Shrimp Curry | Magnolia Days

The message came through one afternoon. The owner of my favorite local Thai restaurant had decided to sell it. The first thing that came to mind is how I must get there to enjoy one of her dishes and inquire on the recipe. Her curry sauce is one of the best I’ve ever had. We […]

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Cheesecake Truffles

August 12, 2014
Cheesecake Truffles | Magnolia Days

Two failed cheesecakes were in the fridge. One had a soggy crust and the other deep cracks and burnt edges. They were the first two attempts in making my Mom’s cheesecake. A water bath leak and then no water bath had put the two in the disaster category. I didn’t have the heart to throw […]

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Refrigerator Pickled Jalapeños with Herbs for #SundaySupper

August 10, 2014
Refrigerator Pickled Jalapenos with Herbs | Magnolia Days

My garden is growing differently this year. Some of my reliable plants are barely surviving. I’ve lost succulents and they are some of the easiest plants to grow outside in the summer. Tarragon became leggy and the leaves were browning. It’s strange because it is in the exact same pot and in the exact same […]

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Hatch Chile Shrimp Corn Chowder

August 7, 2014
Hatch Chile Shrimp Corn Chowder | Magnolia Days

The chiles arrived early one afternoon. Not just any chiles, they are Hatch green chiles. I’ve heard about them for years and yet haven’t seen them in my area. They are grown in Hatch Valley, a stretch of land by the Rio Grande River in New Mexico. I already knew what to do with the […]

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