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Create Your Own Fruit Cobbler

Stone Fruit Cobbler

 Just in time for Father's Day our variation of this month’s Fine Cooking magazine on creating your own recipe for Fruit Cobblers http://www.finecooking.com/article/create-recipe-fruit-cobblers

We chose the Stone Fruit Cobbler –Biscuit: Cut Style Filling: Peaches and apricots with mint, cinnamon, nutmeg, citrus, fig balsamic and vanilla Glaze: Honey –Butter

It has hints on mint and a bit on depth and complexity with the balsamic. You can’t taste in enhanced all the other flavors.

Topped with butter pecan ice cream from the Dairy store at LSU – Good Choice.

 

 

Create your Own Fruit Cobbler

 Fine Cooking Magazine June/July 2017

In the bowl of a food processor, pulse 11 oz. all-purpose flour, 1/2 cup granulated sugar, 1 Tbs. baking powder, and 3/4 tsp. table salt to combine, 15 to 30 seconds. If you like, you can replace 1/3 cup of the flour with 1/3 cup cocoa powder OR replace 1 cup of the flour with 1 cup semolina flour.

Add 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes, and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more.

Transfer to a medium bowl. If you like, stir in one or two of the following add-ins: 3/4 cup chopped nuts, 1/2 cup chopped semisweet chocolate or chocolate chips, 1 Tbs. finely grated citrus zest, 1-1/2 tsp. ground ginger, or 1 tsp. ground cinnamon.

 

Make a well in the center of the bowl, and pour in the amount of heavy cream needed for your chosen biscuit style: Use 2/3 cup cream for crumbly biscuits, 1 cup cream for cut biscuits, or 1-1/2 cups cream for drop biscuits. If you like, you can also add 1 tsp. pure vanilla extract or 1/4 tsp. pure almond extract at this point.

 

Toss well, and gently combine the mixture into a dough, being careful not to overmix. For crumbly biscuits, the mixture will form large streusel-like crumbs. For cut biscuits, the mixture will be like traditional biscuit dough. For drop biscuits, the mixture will be slightly tacky.

Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit topping can be made up to 1 day ahead; keep covered in the refrigerator.

 

Step 2: Prepare the filling

In a small bowl, combine 1/2 cup sugar and 1 Tbs. cornstarch (if you have especially juicy fruit, you may want to use an additional 1 or 2 tsp. cornstarch). In a large bowl toss your fruit with the sugar mixture. Choose from: 4 lb. peaches, nectarines, or plums (cut into 1/4-inch-thick slices); 3 lb. strawberries,raspberries, blackberries, and/or blueberries (cut strawberries into halves or quarters if large); or 3-1/2 lb. mixed fruit. If you like, add up to three of these filling flavor variations: 1 Tbs. balsamic vinegar, 2 tsp. fresh citrus juice, 1 tsp. pure vanilla extract, 1/4 tsp. pure almond extract, 1-1/2 Tbs. chopped fresh tender herbs (such as basil or mint), or 1 tsp. chopped fresh hardy herbs (such as rosemary or thyme). Toss well to combine.

 

Step 3: Assemble the Cobbler

Position a rack in the center of the oven and heat to 400°F.

Butter a shallow 3-quart baking dish or 8 to 10 1-1/4-cup ramekins. Pour the fruit into the prepared dish(es). Top the fruit with the prepared biscuit dough, matching the style of biscuit to the amount of cream used in the dough:

For cut biscuits, on a lightly floured work surface, pat the dough into a rectangle about 3/4 inch thick. Cut biscuits using a round cutter dipped in flour, or use a knife to cut into squares. If using a biscuit cutter, save the scraps and rework the dough to cut more rounds. Arrange the biscuit over the fruit about 1 inch apart. For drop biscuits, use two spoons or a scoop to dollop the dough over the fruit about 1 inch apart. For crumbly biscuits, crumble the dough over the fruit in an even layer.

 

Step 4: Finish with a Wash, Glaze, or Topping

If you like, brush an egg wash (1 egg whisked with 1 Tbs. water), cream wash (2 Tbs. heavy cream), honey-butter glaze (2 Tbs. melted unsalted butter mixed with 2 Tbs. honey), or maple cream glaze (2 Tbs. heavy cream mixed with 2 Tbs. maple syrup) over the tops of the biscuits before baking; you won’t need it all.

If you like, sprinkle a topping evenly over the biscuits. Choose from one of the following: 2 Tbs. turbinado, demerara, sanding, or pearl sugar; 2 Tbs. cinnamon sugar, 2 Tbs. semolina flour, 2 Tbs. cornmeal, or 2 Tbs. chopped nuts. Note: if you’re using crumbly biscuits, it’s hard to detect fine toppings, like cinnamon sugar or semolina after baking. Choose a coarse topping, such as sanding or pearl sugar (or skip the topping).

 

Step 5: Bake the Cobbler

Transfer the cobbler to the hot 400°F oven, and bake until the biscuits are evenly golden and the fruit filling is bubbly in the center of the dish, 30 to 35 minutes. Rotate the cobbler halfway through baking time for even browning. If you’re using a honey-butter or maple-cream glaze without any toppings, brush the biscuits again halfway through baking, and then again when the cobbler is just out of the oven. If the biscuits are browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving it warm.