Thursday, November 24, 2011

Thanksgiving in Princeton...

For several years now, we have been traveling to Princeton for Thanksgiving.  We stay with my husband's cousin Eddie, his wife Ana, and their kids. Ana has three sisters that also live in Miami which fly up with their families and their mom. The number of people staying at their house can vary anywhere from 2 families (11 persons), to 5 families (23 persons), during this holiday weekend, and more than half are children (ages ranging from 6 to 25)!
We traditionally go shopping at Wegman's together (we split up the grocery list), play street hockey together, cook and eat together!
Some of the younger crew.
 We can be quite a group, but we have a great time.  Breakfast time is crazy as Eddie makes homemade pancakes for everyone; he even gives you a choice of chocolate chips, blueberries, or plain.
Lunch is usually a smorgasbord of whatever is in the refrigerator or in the pantry and dinner is always a wonderful surprise made by Ana (one of the best cooks I know personally). 
This is Ana's Cheesebread.....Top secret recipe!
Turkey was seasoned Cuban style:.bitter oranges, garlic, oregano, etc....
 However, for Thanksgiving's dinner everyone contributes with either a traditional dish or a new recipe recently discovered.

 I always make Frida's Corn Pudding. I came across this recipe when I took a cooking class with Viviana Carballo many years ago. This corn pudding is delicious and has become a tradition at everyone's who has tried it. This was definitely a keeper!
CORN PUDDING Courtesy of Frida's Fiesta..Recipes and Reminiscences of Life withFrida Kahlo
(6-8 servings)

12 tablespoons butter
1 cup sugar
7 to 8 cups corn kernels, preferably a few days old
1/2 cup milk
5 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
5 eggs, separated
Cream the butter and sugar. Puree the corn kernels with the milk. Sift the flour with the baking powder and salt. Beat the egg yolks with the flour until well mixed. Thoroughly combine the butter, corn, and egg mixtures. Beat the egg whites until stiff and gently fold into the corn mixture. Butter a baking dish or ring mold. Fill with the batter and bake in a preheated 350°F oven for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.