A "Kernel" of Knowledge

  • An ear of corn averages 800 kernels in 16 rows.
  • A pound of corn consists of approximately 1,300 kernels.
  • 100 bushels of corn produces approximately 7,280,000 kernels.

Sweet Corn Chowder
and
Coffee and Chocolate Roulade

It's already the middle of January! Winter, so far, has been kind to us. I bet there's a lot of us that love a pot of homemade soup on a cool winters night. Prepare this Sweet Corn Chowder and put smiles on all the faces around your dinner table. Or watch your favorite movies while enjoying this warm, hearty soup.

Sweet Corn Chowder

  • 4 slices of bacon
  • 1 tbsp. oil
  • 1 medium onion, chopped
  • 1 potato, cubed
  • 1 - 12 oz. pkg. frozen corn
  • 2 c. chicken stock
  • salt and pepper
  • 1 c. milk
  • 1/4 tsp. Tabasco sauce

Cut the bacon slices into small pieces, Heat the oil in a large saucepan, and add the bacon and cook gently. Then turn up the heat and allow to crisp. Add the onion, turn down the heat and cook for 2 minutes.

Add the potato, stir round, then add half the sweetcorn with the chicken stock and seasoning if needed. Bring to boil, reduce heat and simmer for 30 minutes. allow to cool slightly, then puree in a blender, food processor or mouli-legumes.

Return to the saucepan and stir in the milk and the remaining sweetcorn. Heat through gently. Add the Tabasco sauce and taste for seasoning.

This soup can be served without being pureed. For this method add all the sweetcorn in Step 2. and gradually stir in the milk at the end of the cooking time.

This is an excellent soup to serve with a crusty bread.

"Bring on the dessert...I think I am about to die."

-Pierette, Sister of Brillat-Savarin, shortly before her 100th birthday

Coffee and Chocolate Roulade

This is such a delicious dessert. It sounds more complicated than it really is. Give it a try and serve it with a nice cup of rich coffee or a tall glass of cold milk.

  • 6 eggs, separated
  • 3/4 c. sugar
  • 2/3 c. self-rising flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. mixed spice
  • 2 tsp. instant coffee powder
  • 1/3 c. cocoa powder
  • 2 oz. grated, dark chocolate

Coffee Buttercream

  • 1/3 c. cream
  • 5 oz. white chocolate melts
  • 2 1/2 sticks butter
  • 3/4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. coffee or chocolate liqueur
  • 2 tsp. instant coffee powder

1. Brush two 12 x 9 x 3/4 inch shallow roll pan with melted butter or oil. Line with parchment paper. Beat egg whites until soft peaks form. Slowly add a third of the sugar. Beat well until sugar dissolves and mixture is thick and glossy.

2. In a separate bowl, beat egg yolks and remaining sugar until thick and creamy. Using a metal spoon, gradually fold in egg white mixture alternately with combined flour, spices, coffee and cocoa and grated chocolate. Stir gently until smooth. Spread mixture evenly into prepared pans. Bake 10 - 15 minutes or until cooked through and the cake springs back when lightly touched. Cover two tea towels with some powdered sugar. Turn cakes out tea towels and wait about 1 minute.

3. Peel baking paper from cakes and discard. Using the tea towel as a guide, roll up cakes from the long side. Leave cakes about 10 minutes then unroll.

4. To make Coffee Buttercream:

Heat cream in a small pan until almost boiling. Remove from heat and add chocolate. Stand about 1 - 2 minutes then stir until smooth. Set aside.

5. Beat butter until light and creamy. Gradually add powdered sugar and beat well. Add vanilla extract, liqueur and coffee. Mix well. beat in chocolate mixture and beat until thick and creamy.

6. Divide buttercream into three. Spread two-thirds of the mixture on cakes. Trim edges of cakes with a sharp knife so that they are an exact fit. Roll up cakes from the long side and press together firmly. Wrap tightly with plastic wrap and refrigerate for 1 hour. Spread remaining buttercream on roll and top with dark and white chocolate curls with a light dusting of powdered sugar.



For more holiday recipes, click here.

Next week get ready for a delicious Cream of Turkey Soup and my grandmother's best Buttermilk Biscuits.

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