Mini Cherry Rhubarb Cobblers

A couple of years ago (okay, FOUR years ago), I was baking along with the Tuesdays With Dorie group.  This was the summer I learned almost everything I know about baking – mainly – bake, and bake a LOT.  It’s the only real way to learn.  Before that summer, I barely cooked or baked anything at all, but thanks to the friendships and perseverance I learned in that great group, I am where I am today.  Developing recipes, being featured in magazines, operating a fanciful cake business.  I know I am lucky.

 

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I also can’t believe it was four years ago that I made Dorie Greenspan’s version of these mini-cobblers.  Before that challenge, I had never even touched rhubarb.  Heck, I’d never pitted a cherry if we are being totally honest.  It was my first real cobbler, the one I judge all others by.

Today’s recipe is based very heavily on Dorie’s.  All I have basically done is use all purpose flour, add a bit more seasoning (I really like the zip of the ginger), added a few ingredients, some cream,  and divided the recipe up so that it fit nicely into 6 ramekins or 3 larger soufflé bowls.  The cherries and rhubarb play so well together – the tangy and tart – and topped with vanilla ice cream, you are hard pressed to find a better summer dessert.

 

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Mini Cherry Rhubarb Cobblers

adapted from Baking:From My Home to Yours

Filling:

  • 1 pound sweet cherries, pitted & halved
  • 12 ounces rhubarb, trimmed, peeled & cut into 1/2 inch pieces
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • juice of 1/2 lemon

Topping:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon cardamom
  • 3 tablespoons (packed) brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 4 ounces butter, cut into 18 pieces
  • 1/4 cup milk
  • 1/4 cup heavy cream

Make the Filling:

In a small bowl stir together the sugar, cornstarch, ginger and cinnamon until well mixed.

Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. Add vanilla and lemon juice, stir well. While making the topping, stir every few minutes.

 

Make the topping:

Put the flour, cardamom, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.

Drizzle in the milk and cream and continue to pulse until it forms moist clumps. Turn out onto a very lightly floured board.  Cut into small pieces and shape each into a rough ball.

Assemble the dish:

Preheat oven to 375.

Place the fruit and any juices evenly into each of 3 or 6 baking dishes. Top with the prepared dough balls.  Sprinkle with demarara sugar if desired.  Bake at 375 for 20-25 minutes (if making 6) or 25-30 minutes (if making 3) or until the topping is golden and fruit bubbling.
Cool the cobbler for at least 20 minutes.  Serve with vanilla ice cream and enjoy!

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I can’t end this post without saying hello to just a few old TWD friends…it’s been too long!  I miss you girls!

I hope you all are doing well – I do think of you often!!

Kentucky “Dirty” Bourbon Pie

In case you missed my post from yesterday, Kentucky Dirty Bourbon Pie is my son’s name for this incredible dessert.  Why not just call it Derby Pie, like the rest of the country, you ask?  Well, while you can SAY Derby Pie all you want, out loud, in conversation, you can’t actually NAME your dessert Derby Pie.  derbypie2Derby Pie is the trademarked concoction of Kern’s Kitchen, and they don’t like you just throwing Derby Pie out there, all free spirited.  With good reason – they have been the official Kentucky Derby Bakery for over 50 years, and, to be fair, I guess they DID kind of invent this amazingly simple and delicious pie.

You can get online and find numerous adaptations of this historic dessert, and you’ll find that most are quite similar.  Crust, filled with a walnut and chocolate chip sweetness, that when baked and ready to consume, has the flavors of  melty, ooey, gooey, chocolate chip cookies – except better.  I was concerned, quite frankly, at the ease of it – and the batter itself was nothing to write home about.  But the end result? Dear Lord.  My butt will never be the same now that I know how to make this pie.

You may find that a scoop of vanilla bean ice cream takes this deliciousness over the top, or, if you aren’t into full-on decadence, a dollop or two of bourbon whipped cream would be a wonderful addition.  Either way, you’re onto something good! [Read more...]

Happy Birthday, Dorie!

 

Today I am here to wish my favorite cookbook author, Dorie Greenspan, a very Happy Birthday!  A group of us, current and former TWDers and FFWDers, banded together to create a virtual dinner party to celebrate how special she is to each of us.  We each chose a recipe from her new (and amazing!) cookbook Around My French Table. You can find the round up of great dishes on Holly’s site – Phemomenon.  (Suggestion? Wait until after you’ve eaten…this is one doozy of a delicious round up!)

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I chose to make Roast Chicken for Les Paresseux, a very incredible poultry dish.  It is full of flavor, hearty, and a hands down winner!  While it does take a little time, every moment is worth it, and I see myself making it again soon!   I hope Dorie would find it a worthy Birthday Meal…I know I would!

For more recipes from Around My French Table, check out the French Fridays with Dorie site.  You really should buy the book – it’s incredible.

For reviews of Baking From My Home To Yours, visit the Tuesdays with Dorie site.

Special thanks to everyone who participated in making this party happen, and especially to Laurie and Holly for  putting it all together!

French Fridays with Dorie…Hachis Parmentier

 

It’s names like this that scare people off.

Hachis Parmentier.

What the what?? 

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Let me clue you in…it’s Shepherd’s Pie.  And in case you are from a small town in Southwest Virginia whose mama didn’t make Shepherd’s Pie and you may as well be eating Hachis Parmentier, it’s like beefy mashed potato casserole.  That help?

Hachis Parmentier is the recipe for this weeks French Fridays with Dorie, the cooking group gathered around the latest cookbook by Dorie Greenspan – Around My French Table.  Pronounced Ah-shee Par-men-Tee-Ay, this fancifully named casserole is stick to your ribs meat and potatoes, all in one pot.  The beef is combined with spicy sausage, and baked beneath a hearty helping of mashed potatoes, then graciously topped with cheese.  What’s not to like about that combination?

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French Fridays with Dorie…Gougeres

 

A couple of weeks ago, I introduced you to the new cooking group entitled French Fridays with Dorie, a group of several hundred Dorie Greenspan fans who are amped up to make our way through her new cookbook: Around My French Table.  I am so thrilled to be a part of yet another Dorie group!gugeres22 

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French Fridays with Dorie

 

I’ll admit it.

Dorie Greenspan is responsible for making me the baker I am today.

Now, maybe she doesn’t know this, because apart from a few Twitter conversations, an email or two, and some blogger chit chat, I’ve never met Dorie.  Never spoken to her.  But her book, Baking: From My Home to Yours, and the baking group set up by my blogger friend Laurie,  entitled Tuesdays With Dorie, set me on a path of fearless baking each and every week for well over a year.

It was through my Tuesdays With Dorie experience that I met so many great bloggers, all of which inspired me to try something new, experiment with ingredients, or bake something I would have never dreamed.  I plodded along with the group for over 80 recipes, the majority of which I have made numerous times since.  These recipes are written in such a way that you feel as if Dorie is there in your kitchen, guiding you with each flour measurement, peeking into the lit oven right along with you.  It is comforting.  It inspired me.  Sadly, I got so busy with my baking business that I had to bow out of Tuesdays With Dorie.  However, if ever I need a go-to recipe for something, it is THAT book that I seek out.

 

imageNow there is a new endeavor.  A NEW book.  Dorie is back with her expansive and thoroughly gorgeous Around My French Table.  And Laurie, too, is back with a group to cook along with – French Fridays with Dorie.  The group is one of ease…no formal contract that you MUST cook every recipe. (Though you’ll probably want to.)  The group officially begins on October 1, and our first recipe is Gougeres.

If you’ve ever made a cream puff, you’ll probably find gougeres a cinch, as it is basically cream puff dough with lots of cheese mixed in.  And, if you’ve never made puffs, no worries!  You’ll find Dorie’s step by step recipe full of generous advice.And just in case THAT’S not enough to lessen your fright, just tweet me or email me along the way and I’ll hold your hand.

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Sour Cherry and Cream Cheese Cobbler

 

cherry1Last week Seven and I were given permission to steal as many sour cherries as we could pick…so we took our sand buckets, picked for about half an hour, and came home with a few pounds before figuring out what to do with them!   I’ve never really been a cherry person, BUT -  I like the flavor.  Love it, actually, but as for eating them?  I don’t.  As in, ever.  It’s the pits.  Same as with grapes or watermelon, I don’t want to eat a food that requires me to concentrate on what I am chewing, and then makes me have to spit. I don’t spit. Gross.  There’s just no real polite way to do it. Luckily, they have seedless grapes and watermelon these days – but no seedless wild sour cherries. I don’t have a pitter, and man do I ever wish I did.  Anyone have a great recommendation for one? I’d especially love one from Amazon since I have a few bucks to spend there!  Point me in the right direction!  ( My fingers are still bright pink!)

 

 

 

 

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Anyway, after pitting about a pound of these sour cherries, I decided on making a version of Dorie Greenspan’s Cherry Rhubarb Cobbler that we made last year (or was it the year before?) with the Tuesdays With Dorie group.  On a side note – I really miss being a part of that group – but I just can’t participate like I used to thanks to all these cakes.)  I must say, I changed the recipe quite a bit, but I wanted to give props where props are due!  Plus, Dorie’s recipes are out of this world, and her cookbooks are worth every penny.

So, Sour Cherry and Cream Cheese Cobbler… 

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By: ifood.tv