One of my favorite restaurants back home serves a mean creamed corn. Decadent, syrupy-sweet, almost like a custard. (Whenever my dad orders it and the waitress asks if we’d like dessert, he always says, “Got my dessert right here!” and holds it up with big grin. My father is a faithful subscriber to the school of Jolly Dad Banter.) To me, it’s one of the ultimate comfort foods, a dish that typifies warm, indulgent Southern nourishment.
It’s almost Thanksgiving! So this week I thought I’d post on what seems to be the Thanksgiving vegetable of the year. If last week was about bucking trends (or being unable to participate), this week is definitely all about falling in line with them. At this point, I think I may be the last blog on the Internet not to have done a post on these toy cabbages. But just in case you’re not already Brussels’ed out, here’s several more ways to roast them — as chips and as hearts, and in three different flavors. (In other words, if you’re not Brussels’ed out, after this you will definitely be.)
I know that these couple of weeks in the run-up to Thanksgiving are all about pie. It’s even Pie Week in some parts of the blogosphere this week! And if I had the mini pie pans to put them in or the extra mouths to eat them, I would love to be tearing into all the gorgeous pie recipes that are popping up these days. (See the end of this post for a list of my favorites!) But tragically I have neither, so I hope you’ll forgive me for proposing an alternative Thanksgiving dessert — these teeny-tiny individual apple crumbles. With brown butter in the crumble. And cheddar cheese. You forgive me, right? 🙂