what we’re cooking up

We here are Lyte Poles are thankful for another year spent in a fun, ever-changing work environment — and for the opportunity to work with so many amazing people in our industry. In the spirit of sharing, we hope that some of our holiday favorites below might make it to your tables.

Cornbread Stuffing with Pears & Dried Cranberries

Provided by Susan Piontek, Logistics & Procurement Manager

Ingredients

• 1 bag (16 oz.) cornbread stuffing
• ½ bag (14 oz.) cubed herb seasoned stuffing (4 cups)
• 1 lb. bulk pork sausage
• 4 Tbsp. butter
• 2 med. onions, chopped
• 3 ribs celery, chopped
• 3 large ripe Red Bartlett pears, cored, cut into bite-size chunks, skin on
• 1 cup dried cranberries
• ½ cup chopped parsley
• 3 cups reduced-sodium chicken broth

Directions

1. Preheat oven to 375.
2. Combine two stuffing mixes in a large bowl or pot.  In a large nonstick skillet over medium heat, cook sausage 10 minutes, stiffing frequently to break up, until no longer pink.  Scoop onto paper towel with slotted spoon to remove fat.  Add to bowl with stuffing; discard fat.
3. Melt butter in skillet and cook onion and celery 8 minutes, or until tender.  Add to bowl along with pears, cranberries and parsley.  Gradually add broth, tossing until evenly moistened.  Spoon stuffing into a greased shallow baking dish. (I stuff my turkey with some of it but a lot of people don’t like to do that).
4. Cover baking dish with foil and bake stuffing 30 minutes.  Uncover and bake about 20-30 minutes longer.

Creamed Onion Tart

Provided by Ina Luga, Order Entry & Customer Service

Hands-on time: 35 min. | Total time: 1 hour, 45 min.

Ingredients

• 1/2 (14.1-oz.) package refrigerated pie crusts
• 3 thick bacon slices, cut into 1/2-inch pieces
• 1 tablespoon butter
• 2 pounds onions, thinly sliced
• 1/2 cup crème fraîche
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 3 large eggs, lightly beaten

Directions

1. Preheat oven to 400°.
2. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.
3. Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.
4. Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.
5. Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
6. Bake for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.

Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.

Cranberry Relish

Provided by Cheryl Kowalski, Office & Customer Service Manager

Ingredients

• 1 lb. bag dark Red Cranberries
• 2 cups sugar
• 2 lg Northern Spy apples or Jonathon’s
• 1 lg Navel Orange

Directions

1. Freeze the cranberries solid.
2. Wash and core the apples, leaving the skin intact.
3. In a food processor, add half the frozen cranberries and 1 apple.  Turn the food processor to chop speed until about ¼” square.
4. Chop the other apple and rest of the cranberries and place in large mixing bowl.
5. Add the sugar and mix.
6. Chop the orange peel on to the same consistency and add to the cranberry mixture.
7. Refrigerate at least 1 hour before serving.
8. I make it the night before and I also double this recipe.  If you like more orange or apples in your relish you can add it to your liking.

Sagaponack Corn Pudding

Provided by Kelly MacVoy Guffey, Chief Marketing Officer

Prep time: 20 min | Cook time: 45 min

Makes: 8 servings

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
• 1 cup chopped yellow onion (1 onion)
• 4 extra-large eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions

1. Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
2. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
3. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
4. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Aunt Betty’s Pecan Pie Bars

Provided by Dan Loncar, VP of Sales

Ingredients

• 2/3 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 1/2 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs
• 1 cup coarsely chopped pecans,
• 1 semisweet chocolate chips, melted

Directions

1. Heat oven to 350°F. Lightly grease bottom and sides of 13×9-inch pan with shortening or spray with cooking spray.
2. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
3. Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
4. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.

Double-Layer Pumpkin Cheesecake

Provided by Kris MacVoy, Administration & Accounts Receivable

Prep time: 30  min. | Cook time: 40 min.

Ingredients

• 1 (9-inch) prepared graham cracker crust
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees.
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Happy Thanksgiving from my house to yours!

Chocolate Eclair Cake

Provided by Susan Piontek, Logistics & Procurement Manager

Ingredients

• 2 small boxes instant French vanilla pudding
• 3 cups milk
• 12 oz. Cool-Whip
• 1 box graham crackers
• 1 tub milk chocolate frosting13 x 9 cake pan

Directions

1. Beat pudding and milk together until thick – 2 to 3 minutes with mixer.  Fold in cool-whip. Set aside.
2. Layer of graham crackers on bottom of cake pan, spread 1/2 of pudding mixture next, another layer of graham crackers, spread rest of pudding mixture and another layer of graham crackers. Refrigerate at least 4 hours.
3. Remove the foil from the tub of frosting and microwave for 15 seconds, stir well and spread over top layer.
4. Refrigerate until ready to serve.