Friday, October 28, 2016

peach blackberry cobbler

Wow, this one was delicious!  The secret (and what drew me to this recipe) was the crystallized ginger in the crumble.  I could have eaten the crumble by the pound; it tasted like a shortbread.  Thanks Garden & Gun!
Tips:  I halved the recipe and it was still a ton!
I used frozen peaches and they did not get all the way done in the oven alone.  They would need cooking on the stove first.
I found the crystallized ginger at Earth Fare.
Blackberry and Peach Cobbler By Bill Smith of Crook’s Corner Serves 12 
Filling 8 cups fresh blackberries
8 cups peeled, sliced peaches
3 cups sugar
¾ cup all-purpose flour
 ½ tsp. ground cinnamon
Pinch of salt

1 cup (2 sticks) butter, at room temperature
 ¾ cup sugar
 ¾ cup light brown sugar
 ½ cup crystallized ginger, chopped
 1 cup toasted pecans, chopped
1 tsp. baking powder
¼ tsp. salt
4 cups all-purpose flour

 Preheat oven to 350°F. Place fruit in a large mixing bowl. In a separate bowl, combine sugar, flour, cinnamon, and salt. Sift dry ingredients over fruit and fold them in with a spatula. Then let fruit mixture sit for 20 minutes. For the crust, place butter and white and brown sugars in a large mixing bowl and cream with an electric mixer at medium-high speed until fluffy. Add ginger and pecans, stirring to combine. In a separate bowl, combine baking powder, salt, and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough. Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover. Place baking dish in a jelly-roll pan—to catch any filling that may overflow—and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn’t become too brown before the filling is fully cooked. (You may need to turn the oven temperature down to 325°F.) Filling should be bubbly around the edges. Serve with fresh whipped cream, vanilla ice cream, or both.

couscous salad

Sweet friends brought this to us after we had Worth and it is amazing!  So easy, healthy and filling.
As you can imagine, I was a little too busy for pictures of the real deal (I stole this one from the web.)and here's my interpretation of the recipe.  You can create many varieties also!
1 box of pine nut couscous
shredded chicken (use your kitchen aid!)
lemon juice and zest
cherry tomatoes
And that's it!  Serve it cold or slightly warmed.  I made a batch a short while after we ate this and added asparagus.  Explore with your favorite flavors.

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