Corn Pudding & Caramel Apple Cocktail

Corn Pudding

• 4 to 5 ears fresh corn (2 ½ cups – can use frozen as well)
• 1 cup heavy cream
• 3 eggs
• 1/3 cup sugar
• 2 tablespoons flour
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon baking powder

Beat eggs until frothy. Add dry ingredients, stirring and then add butter, corn and cream. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes or until golden brown.

Caramel Apple Cocktail

• 2 ounces Bourbon
• 1.5 ounces Spiced Cider syrup (recipe below)
• 3-4 dashes Angostura Bitters
• Caramel sauce for garnish

In a cocktail shaker with ice, add bourbon, spiced cider syrup and bitters. Shake well. Rim a coupe glass with caramel sauce. Strain cocktail into the glass.

For the Spiced Cider Syrup:

• 1 gallon of apple cider
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons ginger

Put all ingredients in a heavy saucepan and bring to a simmer. Reduce from 1 gallon to 4 cups and chill.