RECIPES: CORN PUDDING, APPLE PANCAKE, TOURTIERE

CORN AND CHIVE PUDDING

Serves 8.

"The corn bakes in a custard and almost persuades you it is a dessert," writes author Beatrice Ojakangas. "This soothing comfort food makes a fine companion for roasted or rotisserie chicken." From "The Best Casserole Cookbook Ever" (Chronicle, $24.95).

• 4 tbsp. (1/2 stick) butter, melted and cooled, plus extra for dish

• 1 lb. frozen corn kernels, thawed and divided

• 1/4 c. sugar

• 11/2 tsp. salt

• 4 eggs

• 3 tbsp. flour

• 1/4 c. freshly chopped chives, plus 3 tbsp. freshly chopped chives for garnish

• Pinch of freshly ground nutmeg

Directions

In a medium bowl, whisk together milk, eggs, 4 tablespoons melted and cooled butter, flour and 1/4 cup chopped chives. Stir milk mixture into corn mixture. Pour pudding into prepared dish and sprinkle with nutmeg.

Bake until center is just set, about 45 minutes. Remove from oven, garnish with remaining 3 tablespoons chopped chives and serve hot.

PUFFY OVEN APPLE PANCAKE

Serves 4.

Note: This recipe must be prepared in advance. "I was first introduced to this recipe in Finland," writes Ojakangas. "The proportion of eggs, milk and flour varies from one recipe to another, but this is my favorite. It puffs up to make a golden, crusty cradle. I like to fill it with fruit or berries at the table. Cook the sautéed apple slices while the pancake bakes and bring them to the table in a serving bowl. A 17-inch slope-sided paella pan is perfect for baking the pancake." From "The Best Casserole Cookbook Ever."

• 11/2 c. flour

• 11/2 c. milk

• 6 eggs

• 1 tbsp. sugar

• 1 tsp. salt

For apple filling:

• 2 tbsp. butter

• 2 large Golden Delicious or Granny Smith apples, peeled and sliced

• 1/4 c. light brown or dark brown sugar

• Whipped cream for garnish, optional

To prepare pancake: In a large bowl, whisk together flour, milk, eggs, sugar and salt until no lumps remain. Let batter stand for 30 minutes (you can prepare batter the night before, cover and refrigerate; remove from refrigerator when you begin preheating oven). When ready to bake, preheat oven to 450 degrees.

While oven preheats, place a large slope-sided baking pan or ovenproof skillet into oven and add butter. When butter is melted, remove pan from oven. Pour pancake mixture into heated pan and return to oven. Bake pancake for 15 to 20 minutes, until edges are puffed high and golden.

To prepare apple filling: While pancake bakes, in a medium skillet over medium heat, melt butter and sauté apples until tender, about 5 to 10 minutes. Add brown sugar and stir until dissolved. Transfer mixture to a serving bowl. To serve pancake, be sure guests are seated when you bring it in, as it will slump quickly. Remove pancake from oven. Cut pancake into quarters and fill each serving with sautéed apples. Garnish with whipped cream, if desired, and serve.

Nutrition information per serving:

Calories700Fat39 gSodium930 mg

Protein18 gCholesterol400 mgDietary fiber3 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 11/2 other carb, 2 medium-fat meat, 6 fat.

TOURTIERE

Serves 8.

This recipe must be prepared in advance. "This classic French Canadian pork pie is traditionally served on Christmas Eve and New Year's Eve," writes Ojakangas. "It can be made ahead and frozen for up to 2 months. Start with hot spiced cider and serve with a chopped salad and your favorite relish." From "The Best Casserole Cookbook Ever."

• 1 1/2 c. flour, plus extra for rolling dough

• 1/2 tsp. salt

• 10 tbsp. chilled butter or lard

• 2 egg yolks

• 2 tsp. freshly squeezed lemon juice

For filling:

• 2 lb. lean ground pork

• 1 medium onion, finely chopped

• 2 cloves freshly minced garlic

• 1 thin-skinned potato, peeled and shredded

• 1/4 tsp. ground allspice

• 1/4 tsp. ground nutmeg

• 1/4 tsp. freshly ground black pepper

• 11/2 tsp. salt

• 1 tbsp. cornstarch

• 1 egg yolk beaten with 1 tbsp. water

Directions

To prepare pastry: In a large bowl, combine flour and salt. Using a pastry blender, two knives or a pastry fork, cut in butter (or lard) until fat is size of dried peas. (Alternately, combine ingredients in a food processor fitted with a steel blade and pulse).

In a small bowl, whisk together egg yolks, lemon juice and 4 to 6 tablespoons ice water. Drizzle egg mixture over flour mixture.

With a fork or spatula (or pulsing in a food processor), mix until pastry holds together in a ball, adding more ice water if necessary. Turn dough out onto a lightly floured work surface and knead lightly once or twice. Shape dough into two balls of equal size. Wrap dough balls in plastic wrap and refrigerate until firm, at least 30 minutes.

In a medium skillet over medium-high heat, combine pork, onion, garlic, potato, cinnamon, allspice, nutmeg, pepper and salt. Cook, uncovered, until pork is cooked and potato and onion are soft.

In a small bowl, whisk together cornstarch and chicken stock and add mixture to skillet. Cook, stirring until mixture has thickened, tasting to adjust seasonings. Transfer mixture to prepared pan.

Preheat oven to 375 degrees. On a lightly floured work surface, using a lightly floured rolling pin, roll out second dough ball into a circle 10 inches in diameter and transfer over filling. Brush edges with water and crimp dough to make a seal. With a fork or the tip of a small knife, make a few slashes to allow steam to escape. Brush dough with egg glaze and bake 40 to 50 minutes, or until crust is browned. Remove from oven and serve.

Nutrition information per serving:

Calories450Fat25 gSodium750 mg

Protein30 gCholesterol180 mgDietary fiber2 g

Diabetic exchanges per serving: 11/2 bread/starch, 4 lean meat, 21/2 fat.

PROVENCAL TOMATO CASSEROLE

Serves 6.

Note: "This casserole is best in summer, when the tomatoes ripen on the vine," writes Ojakangas. "But the herbs and the drizzle of balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time, and bake it at the last minute." To make bread crumbs, tear 1 to 2 slices of fresh bread, place in a food processor fitted with a metal blade and pulse until bread is broken into crumbs. From "The Best Casserole Cookbook Ever."

• 6 medium tomatoes

• 11/2 c. fresh bread crumbs

• 1/4 c. freshly chopped green onions (white and green parts)

• 1/4 c. freshly chopped basil (or 2 tbsp. dried basil)

• 2 tbsp. freshly chopped parsley

• 1 tsp. freshly chopped thyme (or 1/2 tsp. dried thyme)

• 1 tsp. coarse kosher salt

• 2 tbsp. balsamic vinegar

• 1/2 c. shredded Gruyère cheese

• 2 to 3 tbsp. olive oil

Preheat oven to 400 degrees. Coat bottom and sides of a shallow 3-quart casserole with cooking spray. Cut tomatoes into 4 slices each and overlap slices in casserole to cover bottom of dish.

In a small bowl, combine bread crumbs, green onions, basil, parsley, garlic, thyme and salt and sprinkle mixture evenly over tomatoes. Drizzle with balsamic vinegar and sprinkle with cheese. Drizzle with olive oil. (At this point, casserole can be covered and held at room temperature for up to 2 hours, or refrigerated overnight. If chilled, add 10 minutes to baking time.)

Bake for 15 to 20 minutes, until bread crumbs are crisp. Remove from oven and serve warm.

Nutrition information per serving:

Calories134Fat8 gSodium370 mg

Protein5 gCholesterol10 mgDietary fiber2 g