Match Made in Heaven

I don’t know how your summer has been going, but our thermometer has barely dipped below 95F for two months straight.  When it’s so hot, you just don’t get very hungry for dinner.  We’ve been eating lots of smoothies, cucumbers + dip, bananas + nutella, or just nutella.  And running isn’t nearly as fun.  I can tell you there’s a huge difference between running in 100F and 90F.  I discovered yesterday 90F + a breeze is very comfortable running weather.

But when you get a new cookbook, the oven goes on.  And this meal is WORTH it.  This is summer on a plate–a beautiful, soft and fluffy Corn Pudding Soufflé topped with a sweet and flavorful stone fruit salsa.  And for good measure I threw some Citrus Cherry Irish Soda Bread on the side.  I kept waiting for a bite to be not as good as the first, but this meal will take you for an amazing ride on the SummerFlavorTrain.

Soda bread is pretty cool–it’s leavened with baking soda and buttermilk instead of yeast, so it’s like a big biscuit.  And we all know how much I love biscuits.  Just throw in some orange and grapefruit zest and dried cherries, and your biscuit is magically transformed into a citrus loaf from heaven.

citrus cherry irish bread 1 citrus cherry irish bread 2

I hope you have a Farmers Market or fruit stand nearby–fresh corn, nectarines, and plums deserve to be in the summer sun as long as possible before ending up on your dinner plate!  Adding stone fruit to the salsa base makes it sweet and spicy.  You will have leftover salsa great for chip-dipping!

corn pudding suffle with stone fruit salsa 1 corn pudding suffle with stone fruit salsa 3

I know this looks  like a normal pan of cornbread, but you will be surprised at how light and fluffy this soufflé is!

corn pudding suffle with stone fruit salsa 6 corn pudding suffle with stone fruit salsa 5

This sweet, fresh summer corn pudding soufflé paired with the sweet, spicy stone fruit salsa is a match made in heaven!


CORN PUDDING SOUFFLÉ

  • Servings: 4-6
  • Time: 20-30 minutes prep time, 40-60 minutes cook time
  • Difficulty: medium-ish
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Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 cups fresh corn
  • 1 cup half and half
  • 3 tablespoons butter
  • 1/4 red onion, finely diced
  • 3 tablespoons masa
  • 1/2 cup feta cheese
  • salt and pepper to taste
  • 3 eggs, separated

DIRECTIONS

  1. Preheat the oven to 375F.  Butter a 6-cup soufflé dish.  [I didn’t have a dish that size, and was nervous the soufflé would overflow in the oven, so I filled 2 small ramekins as well.  If you use a smaller dish, just watch them during the cook time!]
  2. Puree 1 1/2 cups of the corn with half and half, then pour through a fine sieve, pressing the liquid through with a rubber spatula into a bowl.  Set the bowl aside.
  3. Heat a medium-sized saucepan over medium heat, add the butter, red onion, salt and pepper to taste, and cook until the onion is translucent.  Stir in the flour, then whisk in the corn-milk and cook over medium heat, stirring constantly, for about 5 minutes, until the mixture is slightly thickened.
  4. Remove the mixture from the heat, and stir in the remaining corn, feta cheese, 1/2 salt and pepper to taste.  Warm the yolks with 1/2 cup of the mixture, then add the yolk mixture to the rest of the corn milk mixture, stirring until smooth.  The mixture will be thick, just make sure you make it as smooth as possible.
  5. Beat the egg whites until they hold firm peaks, then gently fold them into the corn milk egg yolk mixture.  Pour the batter into the prepared baking dish and set in a large roasting pan with boiling water that comes halfway up the side of the baking dish.  Bake until a golden puffy soufflé crown rises over the top of the baking dish, about an hour [watch bake time in smaller baking dishes, check every 20 minutes until the soufflé is set and no longer wet-looking in the middle.]

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STONE FRUIT SALSA

  • Servings: males about 6 cups
  • Time: just chop it all up!
  • Difficulty: easy
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INGREDIENTS

  • 2 nectarines, diced
  • 2 plums, diced
  • 4 small tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

DIRECTIONS

  1. Add all the ingredients in a large mixing bowl and stir well.  Add salt and pepper to taste.  Let sit and allow flavors to combine.
  2. Serve as a topping with the Corn Pudding Soufflé, and later with chips!

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CITRUS CHERRY IRISH SODA BREAD

  • Servings: 1 loaf
  • Time: 20 minutes prep time, 20-30 minutes bake time
  • Difficulty: easy
  • Print

INGREDIENTS

  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2-1 3/4 cups buttermilk
  • zest from 1 large grapefruit and 1 large orange

DIRECTIONS

  1. Position rack in the center of the oven and heat to 450F.  If you are using a baking stone to bake the bread, place it in the oven to heat up.
  2. Sift all the dry ingredients and the zest into a large mixing bowl.  Make a well in the center and pour in 1 1/2 cups of the buttermilk.  Stir with one hand to incorporate the buttermilk.  If necessary, add more buttermilk 1 tablespoon at a time until the dough just barely comes together {Think biscuits–be very gentle and soft, not a lot of kneading, and it’ll stay moist and fluffy and not overworked}.
  3. Turn the dough out onto a well-floured surface and pat into a round about 6-7 inches in diameter and 1 1/2-2 inches high in the center.  Invert the rounds the floured side is on top and transfer to the baking sheet or stone, covered with a sheet of parchment paper.
  4. With a thin, sharp knife, score an “x” on the dough about 1/4 inch deep, and extend from one side to the other.  Bake on the baking sheet for 15 minutes.  Lower the oven temperature to 400F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20-30 minutes.  Cool to room temperature on a rack before slicing and serving.

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