From Elizabeth's Kitchen...more recipes

Sun restaurant critic

Hottest Summer of the Millennium Lemonade

In the steamy summer of 2006, Elizabeth reviewed area restaurants' lemonade offerings and also shared her own suggested recipe, with the note to "use plenty of ice."

Makes: 6 servings

1 cup freshly squeezed lemon juice
3/4 cup superfine sugar (more or less to taste)
1 quart water (sometimes I use club soda)
freshly made ice cubes
6 lemon slicesfresh mint

Mix together the lemon juice and sugar until dissolved. Add water. Pour over ice and decorate with a lemon slice and mint.

Nutrition information: Per serving: 107 calories, trace protein, 0 grams fat, 0 grams saturated fat, 29 grams carbohydrate, trace fiber, 0 milligrams cholesterol, trace sodium

Creamed corn

This dish has been a regular subject of discussion on Dining@Large for years, and it has its haters and its defenders. In November 2008, Elizabeth listed her own, saying, "Like many of my recipes, it will never make its way into the print edition because a) it doesn't have any measurements, b) I don't know how many it will serve, and c) if I gave you the nutritional information you would have a heart attack just reading it." It sounded so good, we decided to run it anyway.

Summer corn (on cob)
Heavy cream
SaltFreshly ground pepper

Cut the kernels off as many ears of summer corn as you can eat. Place the corn in a pan with some butter and as much heavy cream as will boil down to a nice texture by the time the corn is cooked. Season with salt and freshly ground pepper.

Ginger Pudding with Susan Sauce

In the Dec. 20, 1979, article "The immutable meal: Christmas with Grandma," Elizabeth wrote of the meal and its traditions with her typical flair: "I've learned not to add any little gourmet surprises to my menu. Starting with the turkey. One year I presented my family and guests with a goose; you would have thought I'd roasted a human infant." Regarding this recipe, she said: "I've given up ending Christmas dinner with plum pudding because I was the only one who really enjoyed it. My compromise is a ginger pudding -- not a pudding at all, but a cross between moist applesauce cake and gingerbread, with bits of candied ginger. It's served with rich, sweet Susan sauce and soft clouds of unsweetened whipped cream. It's not rich, oh, no, but worth every luscious calorie."

1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup white sugar
1 large egg
2 tablespoons dark molasses
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons ginger
1 cup unsweetened applesauce
1 3/4 cup all purpose flour1/3 cup crystallized ginger, chopped

Cream the butter, add the sugar and egg. Dissolve the soda in the molasses, add it, the spices and applesauce. When well mixed, fold in flour and candied ginger by hand. Pour into greased 9-inch loaf pan. Bake at 375 degrees for 1 hour. Serve hot slices with warm Susan sauce (below) and unsweetened, softly whipped cream. I bake the pudding, freeze it and reheat in a double-boiler so it stays moist.

Susan sauce

1 cup sugar
1/2 cup butter
1/4 light cream1 teaspoon vanilla

Cook the first three ingredients over hot water in the top of a double boiler until clear as honey. Remove from heat and stir in vanilla. This will sit over warm water for hours.

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