It is not cobbler unless some runs over the side
We think few things are better than a fruit cobbler in the summer. Blackberries are long gone by the time peaches arrive here, so we dug into the freezer. The filling takes awhile to cook down, but anyone who’s ever had a soupy pie or runny cobbler won’t mind making the effort.
Blackberry and Peach Cobbler
- 5 cups blackberries, fresh or frozen
- 2 lbs firm but ripe peaches, skinned (about 4 medium)
- 1 cinnamon stick
- 2 tsp cornstarch, mixed with equal amount water until smooth
- 3/4 cup sugar
- 1 cup flour
- 1/3 cup butter
- 3/4 cup buttermilk
- 1 tsp baking powder
- 1 tbsp sugar
- cinnamon sugar for dusting
In a saucepan over medium heat, bring fruit, cinnamon stick, sugar and cornstarch mix to a boil. Lower to a simmer. Let cook until the mix is thick, about 30 minutes, stirring often. Remove from heat and pour into a two-quart casserole dish. In a large bowl, mix flour and baking powder. Cut butter into flour mix, until crumbly. Add sugar and buttermilk. Stir to incorporate. The mix will be wet, more of a drop biscuit consistency. Preheat oven to 400. Use a spoon to spread batter evenly over the top of the berry mix. Leave a little gap along the edges. (It doesn’t have to be perfect.) Sprinkle with cinnamon sugar if desired. Place baking dish on a cookie sheet lined with foil to catch any leaks. Bake until top is golden minutes, about 20 minutes.
We figure a lot of you will be entertaining this weekend. Here are some drinks (alcoholic and nonalcoholic) that are perfect for a crowd, or at least a few boisterous friends.
Is that a cone filter on a strobe or just the sunlight through the trees
Cucumber Shooters (technically not a drink, but still great for a party)
Who says jello shots can’t be classy
A little rum never hurt either
The bubbles help mix the fruit juice as well
I like to use rum to help dilute the limeade
Taco night is alright with me
Lemonade with Mint and Honey
Add liquor instead of water to the base for an adult sized glass of fun
Watermelon and Wine Spritzers
We remembered to take the picture first this time
Strawberry season should be a holiday
Rosemary, who would have thunk it
Like a bowl of really good puffy rice
This turned out a lot better than I anticipated and is a great recipe. I prefer risotto with real arborio rice and farro is so much better as a dessert. But this is really, really excellent as well.
I went with a standard wild mushroom risotto recipe for the most part with only a few changes.
Mushroom Farro Risotto
- 1/2 cup dried porcini mushrooms soaked in 1 cup boiling water
- 1 1/2 cups farro soaked in cold water overnight
- 1 cup mixed thinly sliced wild mushrooms
- 3 tbsp minced garlic
- 1 tbsp roughly chopped basil leaves
- 5 cups chicken stock
- 1/4 cup grated Romano
Squeeze liquid from dried mushrooms and reserve. Finely chop dried mushrooms. Bring stock to a low simmer. Drain farro and rinse well. In a large saute pan melt 2 tbsp butter over medium low heat. Saute garlic and dried mushrooms until edges begin to brown. Add fresh mushrooms and cook until softened. Add farro, half the fresh basil and bring heat to medium. Dry farro grains for 3 minutes stirring constantly. Add mushrooms liquid and cook down. Add stock one cup at a time like a normal risotto until farro is plump and creamy. Add cheese, remove from heat and let stand 15 minutes before serving.
This is good for dessert or as a side
These are insanely delicious. Remember to buy seedless grapes or they will be decidedly less delicious.
Roasted Grapes with Figs and Pecans
- 3 cups seedless red grapes
- 1 pint fresh figs
- scant third cup honey
- 1/2 cup pecan halves
- 1 tbsp water
- two small rosemary sprigs
- salt/pepper to taste
Whisk honey and water together in a bowl. Toss with grapes and figs in a larger bowl. Spray a baking sheet or casserole dish large enough to hold the fruit in one layer. Pour into dish and sprinkle on pecans. Season with a touch of salt and pepper. Lay the rosemary sprigs on top. Roast at 425 until grapes start to split, about 25 minutes.
The skin is a special treat
This was so ridiculously simple that I didn’t even think to do a post on it. But Greg insisted and a good wife should never argue with her husband. Hey, does anyone else smell smoke? I might have just been hit by lightning. Or maybe my growing nose is just more sensitive to smell.
Roasted Chicken with Sweet Potatoes and Onion
- 1 4-5lb whole chicken
- 1 tsp paprika
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- roughly 2 tbsp olive oil
- 2 sweet potatoes, chopped
- 1/2 large red or sweet onion, chopped
Rub chicken’s surface with olive oil. Separate skin from flesh without tearing it. Rub oil onto chicken flesh under the skin. Mix spices together in a small bowl and coat the entire outside of the chicken and rub the remainder on the breast under the skin. Place chopped vegetables in a roasting pan sprayed with cooking spray or just enough oil to keep the vegetables from sticking. Sprinkle with salt and pepper and then set the chicken on a rack over the vegetables. Roast at 365 degrees until meat is done, about 90 minutes. A digital thermometer should register 165 at the breast, which should take around 15 minutes a pound. While the chicken rests, return the vegetables to the oven and let them get crispier.
Why should green tomatoes have all the fun?
You didn’t think we’d do just one post extolling the virtue of summer tomatoes? Here are some more of our favorites, like breaded tomatoes pictured above.
Tomatoes baked with Goat Cheese and Anchovies
Although I could pretend that liquid was tomato juice I can not tell a lie so I will not say what delicous fatty stuff it may be.
Roasted Tomato Macaroni and Cheese
Ground sausage is a good addition as well
Roasted Tomato and Pepper Pasta
Glass bowls, the bane of a food blogger’s existence
Eggs baked in Tomatoes
Pancetta helps a lot too
Baked Eggs over Tomato Sauce
Don’t let the eggs overcook
Tomato and Potato Casserole
There is no way cheese and tomatoes can be bad
The separation is due to each liquid having a different density
The okra pod is using camoflague
The okra is finally producing now that the true southern summer is here. The peppers are also getting to the right amount of spiciness now that the days are in the upper 90’s and the nights cool down to the upper 90’s. I am harvesting about 8 pinky length pods a day and more hot peppers than I can shake a stick at. Always pickle okra that is small and tender for the best results.
A good start
I picked the first batch of butternut squash as well, although they would have been fine on the vine until it gets colder. The squash were a fantastic success and it looks like I will have at least 8 more full sized gourds by the end of September. Next year I plan to plant the butternut in early April with the spinach and arugula.
Crazy as it sounds, it is almost time to plant the fall garden and prep for the winter one.
We still have tomatoes on the vine, I can not believe how mild this summer has been.
It is almost a tree
The basil is so out of control I am going to have to make a third batch of pesto this year.