Posted by: Hil | July 6, 2008

Independence Day

My Fourth of July this year was great!  The husband was very sick all week, so we took it easy for the day…stayed in, barbecued, watched “Dave” (which is the husband’s favorite and seemed appropriate for a patriotic holiday) and cheered for the Olympic trials on TV.  But of course, you probably want to know about the food, which was GREAT.

I had a light breakfast–whole grain English muffin with peanut butter and a glass of nonfat milk–to save room for the yumminess that was to come later.

Lunch was grilled habanero turkey sausage, leftover black bean and corn salad, and mexican slaw.

For an afternoon snack, my mom and I split the last of the it’s-its. 🙂  So that we wouldn’t be too hungry while we made dinner, I also whipped up another batch of spiced whole grain pita chips with baba ganoush.

Dinner itself was grilled marinated tri-tip, grilled summer squash, and cool, refreshing gazpacho.  (I will post the gazpacho recipe as soon as I can get it from my mom).  The meal was summery and  festive and delicious!  We also had a nice sauvignon blanc to go with.

Dessert was peach-blueberry cobbler with  vanilla whipped cream.

My mom has about six killer stand-by dessert recipes that she uses all the time.  While she certainly makes other desserts from time to time, everyone always begs for the core six, so they show up a LOT.   You can get through any special occasion with one of these six desserts, as far as I’m concerned.  This fruit cobbler is one of them.  The recipe is originally from the Fanny Farmer cookbook.  We changed a few things:  most notably, the type and amount of fruit.  The original recipe is very cakey with just a little bit of fruit–half a pound of fruit for the whole batch.  We like the cobbler better with more fruit, where the cake becomes more of a topping than a base.  We used two full pounds of peaches and a cup of blueberries for the filling with the same amount of cake topping.  As you can see in the picture below, there was still plenty of topping to cover all of the fruit.  The original recipe calls for sprinkling sugar over the sliced fruit before putting on the topping, but we didn’t find this step necessary.  The fruit gave plenty of sweetness all by itself.  We also used a 10″ pie pan rather than an 8″ cake pan.  The recipe below reflects the changes we made.

Fruit Cobbler:

Melt 4 tsbp of butter and place in the bottom of your pan.  Arrange your fruit on top of the melted butter.  (We used 2 lbs of peaches*, peeled and sliced, and a cup of blueberries). 

For the batter:  In a small bowl, beat together 1 egg, 1/2 cup milk and 8 more tbsp melted butter.  In a larger bowl, combine the dry ingredients: 1 1/2 cups flour, 2 tsp baking powder, and and 1/2 cup sugar.  Add the wet ingredients to the dry ingredients and mix until smooth.

Pour the batter over the fruit and bake in a 375 degree oven for 30 minutes, or until a toothpick comes out clean.  Serve with whipped cream or vanilla ice cream, if desired.

*This is the weight we bought, when the peaches were whole…not the weight after slicing and removing the pits.
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Responses

  1. Mmm that fruit cobbler looks awesome! Thanks for sharing the recipe – I’m excited to see more of the core six!

  2. More of the core six desserts will definitely be showing up as various holidays and events roll around!

  3. […] food the last 24 hours, I present you with the recipe for the amazing gazpacho my mom made for our 4th of July dinner.  It’s from the All Around the World Cookbook by Sheila Lukins (of Silver Palate fame).  […]

  4. I’m craving for dessert!!!

    I like it.
    I want to try peach cobbler because i didn’t tried it.


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