Washington Xmas brunch:

Dr. Frankville's Corn Pudding and Oyster Pie recipes are easy to prepare and the perfect centerpiece to re-creating the Washington brunch.

Corn Pudding

2 cans creamed corn
1 can heavy whipping cream
1 sleeve saltine crackers, crushed
2 eggs, beaten
1/4 teaspoon salt
pepper to taste

Combine all of the ingredients together in a mixing bowl. Butter a one quart baking dish and transfer the batter into the prepared baking dish. Bake in a pre-heated 375 degree oven for 45 minutes to an hour or until the top becomes lightly golden-brown. Remove from the oven when done and set aside for 15 minutes to allow the pudding to fully set up.

Oyster Pie

1 pint fresh oysters
1 cup heavy whipping cream
3 eggs, beaten well
6 strips of lean, thick cut bacon, cut into 1/4 inch wide strips, browned
2 Shallots chopped finely
1 tablespoon Dijon mustard
6 ounces shredded Monterey jack cheese

Pastry

1 1/4 cup flour
1/2 teaspoon salt
1/2 cup unsalted butter
3-8 tablebspoons ice water

To prepare begin with the pastry, sift the salt and flour together into a food processor. Cut the butter into pieces and Add it to the flour mixture. Give the butter and flour mixture a whirl or two. It will form a bread crumb-like consistency. Transfer this mixture to a mixing bowl. Add three Tablespoons of ice water to the processed flour and butter. Gently cut together with a fork. Continue cutting each successive tablespoon of water into the dough separately as your dough forms. When the dough is finished it will have pulled away from the sides of the bowl. Be careful not to over work the dough as it becomes tough with too much handling. Remove the ball of dough from the bowl and gently knead on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least two hours or over night. To roll out remove the chilled dough from the fridge and let it rest for ten minutes uncovered before working; then roll the dough out into a round about 3/8 of an inch thick. Place the dough into a 10 inch pie tin and prick the dough with a fork making little holes over the bottom of the crust. Place foil over the prepared crust and fill with baking beans and bake in a pre-heated 400 degree oven for 15 minutes. Remove the foil and baking beans and transfer to a wire rack to rest while you prepare the filling for the pie.

Filling:
In a skillet over medium heat, fry the bacon until brown and crisp but not crunchy. Remove the fried bacon from the skillet and set it aside on paper toweling to drain. Using the remaining bacon drippings in the skillet, quickly saute the oysters and shallot together until the oysters purge their liquid, about two to three minutes. Using a slotted spoon remove the oysters from the skillet and set aside in a mixing bowl. Increase the heat to medium high and reduce the remaining liquids to cords. Add the cream and the mustard and bring to a simmer. when the liquids simmer remove the skillet from the stove. In the bowl in which the oysters are resting add the fried bacon pieces, eggs and the cheese. Stirring constantly add the cream mixture slowly to the oysters, Bacon, eggs and cheese in the mixing bowl. Next, fill the prepared pie crust with the now combined oyster, bacon, egg, cheese and cream mixture. Level the ingredients in the pie with a spatula and place the pie in a pre-heated 350 degree oven for 35-45 minutes or until it is lightly golden on top and set. Remove from the oven when done and let it cool for 20-30 minutes. Serve just warm not hot.

Serves 6-8