July 12, 2024

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Five favorite Christmas recipes from local cooks, chefs and restaurant owners

Five favorite Christmas recipes from local cooks, chefs and restaurant owners

EVANSVILLE, Ind. – We asked Evansville’s cooks, chefs and restaurant owners to contribute a unique Christmas dish their family loves.

Here are five you’ll enjoy trying:

  • a sumptuously creamy and golden corn pudding with rosemary
  • real oyster stew with just the slightest tingle of heat from Tabasco sauce and cayenne
  • a traditional Ecuadorian “stuffing” (you can totally eat it out of a bowl) made with chicken, dried fruit and sweet wine
  • an easy-to-make no-cook egg nog-like drink with Miami Cuban roots
  • vegan “cheese” ball with almonds and sundried tomatoes for your vegan “charcuterie” platter
Five favorite Christmas recipes from local cooks, chefs and restaurant owners

More:Christmas Comfort Food: Joshua Pietrowski of Doc’s Sports Bar makes pierogi

Creamed Corn with Rosemary and Turmeric

Lindsay Cargill (former line cook at Café Arazu and manager at Heady’s Pizza)

Makes 4 quarts

INGREDIENTS

3 cups onion, small dice

1/4 (1 stick) pound butter

3 quarts roasted fresh corn cut off the cob*

1 1/2 tablespoons minced rosemary

sugar

2 tablespoons sugar

1/2 tablespoon turmeric

1 cup cornmeal (fine grain)

6 cups heavy cream

Salt to taste

1 teaspoon pepper

DIRECTIONS

1. in a pot, sweat the onions in the butter until translucent.

2. Add the corn and rosemary and cook for 3-4 minutes.

3. Add the sugar and turmeric, stirring constantly, and stir in the cornmeal until mixed well. Add the cream and cook on low heat until the corn is softened and the cornmeal grit is gone