Burnt Cream, Corn Bread

DEAR SOS: We would be forever grateful if you would print the recipe for Clinkerdagger’s, Bickerstaff & Petts burnt cream dessert.

--LYNN

DEAR LYNN: So will readers who have never tried it before, especially when they see how simple it is to make this classic dessert. Clinkerdagger’s is located in Spokane, Wash.

CLINKERDAGGER’S BURNT CREAM

1 pint whipping cream

4 egg yolks

1/2 cup sugar

1 tablespoon vanilla

Sugar Topping

Heat whipping cream over low heat until it bubbles around edge of pan.

Beat egg yolks and sugar until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6-ounce) custard cups. Place custard cups in baking pan with about 1/2 inch water in bottom. Bake at 350 degrees 20 to 25 minutes.

Remove from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons Sugar Topping. Place on top rack under broiler and cook until topping is bubbly and brown, but not scorched. Chill before serving. Makes 6 servings.

Sugar Topping

1/4 cup granulated sugar

1 teaspoon brown sugar

Combine sugars and mix well.

DEAR SOS: Years ago The Times published a great recipe for cheese corn bread, using a can of creamed corn, diced chiles and sliced Jack cheese. A reprint, please?

--TRACIE

DEAR TRACIE: The popularity of this Jalapeno Corn Bread may have faded, but the recipe is as good as ever.

JALAPENO CORN BREAD

1 cup cornmeal

1/2 teaspoon baking soda

3/4 teaspoon salt

1 (1-pound) can cream-style corn

2 eggs, beaten

1/4 cup bacon drippings

1 cup milk

1/2 pound American or Jack cheese, shredded

1 onion, chopped

2 jalapeno chiles, chopped

Stir cornmeal, baking soda and salt together in mixing bowl. Add corn, eggs, drippings and milk. Stir well until dry ingredients are moistened.

Pour half of batter into greased 9-inch square pan. Combine cheese, onion and chiles and scatter over batter. Top with remaining batter and bake at 350 degrees 45 minutes or until wood pick inserted in bread comes out clean. Serve hot. Makes 6 to 9 servings.

DEAR SOS: I saw red when I recently lost my recipe for pollo verde. It’s a brief, easy recipe with a blender sauce. Please help.

--TOBY

DEAR TOBY: To the rescue, with pleasure. Here’s an easy pollo verde cooked in a blender cilantro sauce and served with tortillas or rice.

POLLO VERDE

1 large bunch cilantro, stemmed

1 1/2 large onions, chopped

6 to 9 cloves garlic

1 (18-ounce) can tomatillos, packed in water (undrained)

1/4 teaspoon salt, optional

1/4 teaspoon black pepper

6 chicken breast halves, skinned, if desired

Sour cream or yogurt

Reserve some whole cilantro leaves for garnish and coarsely chop remaining, about 1 1/8 to 2 cups. Combine chopped cilantro with onions, garlic and tomatillos in blender. Blend to coarse puree. Add salt and pepper.

Place chicken breasts in heavy Dutch oven. Add cilantro mixture. Cover and simmer over low heat or bake at 375 degrees about 1 hour or until chicken is tender. (To brown chicken in oven, remove cover during last 1/2 hour.) Garnish with sour cream or yogurt topping and cilantro leaves. Serve with tortillas or rice. Makes 6 servings.