Took me a while to come up with this idea and was injured while preparing it. Using my mandolin I sliced the apples and my hand.
Ingredients for corn pudding:(adapted from Taste of Home Magazine)
1/2 cup butter, softened
1/2 cup sugar
1 cup (8 oz sour cream – I used 1/2 sour-1/2 yogurt)
1 package (8-1/2 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) creamed style corn
6 strips of bacon cooked and chopped
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn and bacon.
Pour into a cookie sheet (as shown) and bake at 350 degrees until set and golden…about 45 minutes.
Nine slices of Granny Smith apples grilled and then brushed with reduced fig vinegar for glazing. Plate three apple slices, cut pudding and place atop apples. Do this twice and finish with three more apple slices.
Pistachio Butter: In your Cuisineart put 1/2 cup of shelled pistachios, juice of half lemon and two tablespoons of butter and pulse until smooth. Shape into quenelles.