Remember our friends with the farm who (whom, who, whom, whatever) we visited back in the summer? Well, today we’re headed their away once again for a festive “Fakesgiving” celebration. (Sunny, you will be missed. Talked about of course, but missed.) This is our first time to attend this annual soire, so I think wearing make-up on a Sunday is in order. I’ve even going to brush my hair. You’re welcome.
The event is potluck style, so Aaron and I volunteered to bring 2 dishes, one of his and one of mine. Let’s start with mine.
I decided on a simple yet festive hors d’oeurve (you better believe I googled the spelling on that one): roasted brussels sprout skewers with prosciutto:
Alright, take 24 brussels sprouts, rinse them and slice off the tips. In a large mixing bowl whisk together 1 Tbs. extra virgin olive oil, 1 Tbs pure maple syrup, 1 tsp. salt and some good grinds of pepper. Toss the sprouts to coat. Arrange them in a single layer on a baking sheet (lined with foil) and roast at 400 degrees for 12 total minutes, tossing them at the 6 minute mark. Let them cool for 10 minutes. Serve them with layers of thinly sliced prosciutto (4 oz total) on top and bottom and skewer with wooden sticks.
Aaron decided on a slightly more southern, decadent route for today’s gathering. An old favorite of his, he spiced up a traditional corn pudding with some garden peppers from out back.
I had you at corn pudding, didn’t I?
Here we go:
In a large mixing bowl, combine 1 package Jiffy Corn Muffin mix, 1 egg, 1/3 cup milk and 1 can cream-style corn. To that, add 1/2 tsp. crushed red pepper, 3 pickled chopped pepperoncinis (or a can of diced green chiles). Mix well. Transfer mixture to greased baking dish and bake at 400 for 25 minutes or until firm in the center. Check with toothpick, you know the drill.
I give fakes to all the chefs going into today’s meal.