Cobbler, in my experience is a scrambled pie. I've heard the meaning of the name refers to the batter bubbling up through the surface of the fruit and liquid and forming cobblestone-like features. This is sort of true with this recipe. Grandma's was a lot like that. My auntie makes a great cobbler, but she uses store-bought pie crust and layers that. Somehow it just doesn't jive. Dad would disagree though; he loves auntie's cobbler more than any I've made.
Ingredients:
1 stick of butter in a dutch oven
Batter:
1 1/2 c. flour
1/2 c. sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1/8 tsp cinnamon
1 1/2 c. buttermilk
Fruit:
8 c. fruit
3/4 c. sugar
2 tbsp lemon juice
Oven @ 350 F.
Put the dutch oven in the oven with the butter and let it melt. Check periodically, remove once melted, or else it will start burning. Reduce heat to 300 F.
Prepare the fruit (chop, hull, peel, pit, etc), add the sugar and lemon, stir and set aside in a bowl.
Put all the dry ingredients into a mixing bowl and whisk till evenly blended. Add the buttermilk and mix until you have a pour-able batter. If it's too thick add a little more buttermilk.
Pour half of the batter into the dutch oven, evening coating the bottom of the pan. Add half of the fruit, spooning it with the liquid over the top of the batter. Add the remaining batter on top of that as a second layer, then spoon the remaining fruit over top. Pour any excess juice over top as well. Cover with dutch oven lid and bake at 300 F for 1 hour.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Sunday, July 22, 2018
Monday, July 2, 2018
Jam and Rhubarb Curd Tart
This recipe uses jam instead of fresh fruit and sugar to go with the rhubarb. I used blackberry, but probably any jam will do.
Size: this fills an 11 inch tart pan with a crust already baked and prepared in it
Make one recipe Pate Sablee
1 1/3 c. prepared fruit jam
1.5 lbs rhubarb stems, skinned and chopped
4 egg yolks
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter
juice from 1/2 an orange
1 tbsp water
1 hour before making the filling, start by preparing the dough for the crust (see Pate Sablee above). This must chill for 30 minutes and then bake for 15.
After the crust is baked and cooling, start preparing the Curd filling.
Skin and chop the rhubarb, place it all in a medium pot on stove. Add the jam, salt, juice and water. Bring to a low boil and cook for 5 minutes. While that comes to a boil, separate the eggs and whisk the yolks till smooth. In a separate small bowl, put the dry cornstarch, then add a little (just enough to make a paste) of the curd mixture, blend it. Keep blending until you have a mixture that's free-flowing, and add it into the filling pot.
After the 5 minutes cooking time, the rhubarb should be dissolving. This is the time to temper the egg yolks. Like with the cornstarch, add a little of the cooking mixture to the egg yolks, whisking them to blend evenly. Blend about 2/3 c. of the fruit mixture, then pour it all into the pot. Add the butter. Cook for another 5 minutes on med-low, stirring constant and slowly. Do this until the curd mixture has thickened.
Pour the curd into the baked and cooled tart crust. Let it cool completely overnight before serving.
Size: this fills an 11 inch tart pan with a crust already baked and prepared in it
Make one recipe Pate Sablee
1 1/3 c. prepared fruit jam
1.5 lbs rhubarb stems, skinned and chopped
4 egg yolks
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter
juice from 1/2 an orange
1 tbsp water
1 hour before making the filling, start by preparing the dough for the crust (see Pate Sablee above). This must chill for 30 minutes and then bake for 15.
After the crust is baked and cooling, start preparing the Curd filling.
Skin and chop the rhubarb, place it all in a medium pot on stove. Add the jam, salt, juice and water. Bring to a low boil and cook for 5 minutes. While that comes to a boil, separate the eggs and whisk the yolks till smooth. In a separate small bowl, put the dry cornstarch, then add a little (just enough to make a paste) of the curd mixture, blend it. Keep blending until you have a mixture that's free-flowing, and add it into the filling pot.
After the 5 minutes cooking time, the rhubarb should be dissolving. This is the time to temper the egg yolks. Like with the cornstarch, add a little of the cooking mixture to the egg yolks, whisking them to blend evenly. Blend about 2/3 c. of the fruit mixture, then pour it all into the pot. Add the butter. Cook for another 5 minutes on med-low, stirring constant and slowly. Do this until the curd mixture has thickened.
Pour the curd into the baked and cooled tart crust. Let it cool completely overnight before serving.
Wednesday, March 23, 2016
Fruitcake Shortbread
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg, room temperature
2 1/2 cups all purpose flour
1 pinch salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cherries and dried pineapple, chopped into chunks
1 cup chopped pecans, chopped in halves
1/3 c. brandy
First, chop the fruit and set into a bowl. Pour brandy over the fruit and microwave for 45 seconds. Let the fruit soak in the warmed brandy while mixing the remaining ingredients.
Cream the butter and powdered sugar with the butter and egg. Mix the flour and cream of tartar into the butter mixture. When its thoroughly incorporated, add the fruit and mix until evenly distributed.
Divide the dough in half and spread each half onto a sheet of wax or parchment paper. Roll this up into a tube that is roughly 2 1/2 inches in diameter. Freeze both for 1 hour.
When ready to bake, preheat oven for 375 degrees. Set oven racks to the middle. Unwrap the frozen dough and slice with a good knife, cutting each cookie to be 1/3 of an inch thick. (1/4 inch comes out a bit too thin and overcooked) Bake for 11-13 minutes or until light golden brown.
Cool on rack.
1 cup powdered sugar
1 egg, room temperature
2 1/2 cups all purpose flour
1 pinch salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cherries and dried pineapple, chopped into chunks
1 cup chopped pecans, chopped in halves
1/3 c. brandy
First, chop the fruit and set into a bowl. Pour brandy over the fruit and microwave for 45 seconds. Let the fruit soak in the warmed brandy while mixing the remaining ingredients.
Cream the butter and powdered sugar with the butter and egg. Mix the flour and cream of tartar into the butter mixture. When its thoroughly incorporated, add the fruit and mix until evenly distributed.
Divide the dough in half and spread each half onto a sheet of wax or parchment paper. Roll this up into a tube that is roughly 2 1/2 inches in diameter. Freeze both for 1 hour.
When ready to bake, preheat oven for 375 degrees. Set oven racks to the middle. Unwrap the frozen dough and slice with a good knife, cutting each cookie to be 1/3 of an inch thick. (1/4 inch comes out a bit too thin and overcooked) Bake for 11-13 minutes or until light golden brown.
Cool on rack.
Monday, July 27, 2015
Fruit Fiesta Salad
1 fresh, cored pineapple available in produce department of many markets, chopped
or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional
Friday, February 20, 2015
Free Range Fruit Cake
http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html
Ingredients
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Ingredients
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Heat oven to 325 degrees.
Combine dried fruits, candied ginger and both zests. Add rum and
macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Recipe courtesy Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html?oc=linkback
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Recipe courtesy Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html?oc=linkback
Monday, August 26, 2013
Sugar Plums, Alton Brown
Ingredients
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
Directions
Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe/index.html?oc=linkback
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
Directions
Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe/index.html?oc=linkback
Tuesday, May 14, 2013
Fruity Vitamin Water
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
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