Neiman Marcus Northpark Corn Relish Recipes

CORN RELISH

Steps:

• Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
• Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
• Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Measure oatmeal and blend in a blender to a fine powder.
• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, oatmeal, salt, baking powder and soda.
• Add chocolate chips, grated Hershey Bar and nuts.
• Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
• Bake for 10 minutes at 375° or until golden.

OLD-FASHIONED CORN RELISH

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

SWEET CORN RELISH

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

NEIMAN MARCUS' NORTHPARK CORN RELISH

Steps:

• Place the corn, onions, and bell pepper in a heavy-bottomed saucepan.
• In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
• Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
• Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn.
• Let the relish cool.
• Add the parsley and mix well.
• Serve immediately or cover the bowl and keep refrigerated until ready to use.

HOMESTYLE CORN RELISH

Steps:

• You will need 2 tablespoons of Clearjel for this recipe.
• If using fresh corn blanch for 5 minutes.
• If using frozen corn thaw.
• In a large stainless steel saucepan combine the vinegar, sugar and salt.
• Bring to a boil over medium high heat, stirring to dissolve sugar.
• Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
• Stir in mustard, celery seeds and turmeric.
• In a small bowl combine the water and Clearjel, making a paste-no lumps.
• Stir into vegetable mixture.
• Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes.
• Ladle hot relish inot hot jars leaving 1/2 inch headspace.
• Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
• Process in a boiling water bath canner for 15 minutes.
• Remove canner lid letting jars stand in hot water an additional 5 minutes.
• Remove jars, cool and store.

SWEET AND SPICY PEACH RELISH

Steps:

• In a large bowl, combine all the ingredients and mix well.
• This relish will keep, covered and refrigerated, about 4 days.

THE NEIMAN MARCUS COOKIE

Steps:

• Cream the butter and both sugars.
• Add eggs and vanilla;
• mix together with flour, oatmeal, salt, baking powder, and soda.
• Add chocolate chips,Hershey Bar and nuts.
• Roll into balls and place two inches apart on a cookie sheet.
• Bake for 10 minutes at 375 degrees.