refrigerated double pie crust
10 cups prepared, sliced Freestone peaches
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 3/4 cups granulated sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/3 cup unsalted butter, melted
Preheat oven to 450 degrees. Lightly butter a 2 quart baking dish or 10" deep-dish pie plate.
Combine sliced peaches, lemon juice, and lemon zest. Next add the granulated sugar, cinnamon, nutmeg, and flour. Carefully stir the mixture; making sure it doesn't burn. Once the mixture begins to boil, reduce the heat and simmer for 10 minutes or until the peaches are tender. Remove the pan from the heat and add the melted butter. Cool slightly.
Roll out the 1/8 " thick larger disk on a slightly floured surface between two sheets of plastic wrap. Place in slightly buttered dish. Bake the bottom crust for 10 to 12 minutes or until lightly browned.
Next, add the slightly cooled peach mixture. Place the top crust over the peach mixture and cut four slits one inch long in the middle of cobbler. If you desire, you may make a lattice design and place over peach filling. Bake approximately 15 minutes or until the peach mixture bubbles and the top crust is lightly browned. Cool on a wire rack for about ten minutes. Serve warm with cream.
Friday, January 29, 2010
Cold Cream Sauce
Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick, cold cream, flavor to taste. Stir well, and set in a cool place.
White House Cook Book, by Fannie Lemira Gillette, page 373, Chicago: R. S. Peale & Co., 1887
White House Cook Book, by Fannie Lemira Gillette, page 373, Chicago: R. S. Peale & Co., 1887
Cobbler Buttermilk Biscuit Dough
DROP BISCUITS
1 1/3 cup all purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoon baking powder (see homemade recipe on the blog)
1/2 teaspoon baking soda
1/2 cup cold, unsalted butter cut into 1/2 inch pieces
2/3 cup buttermilk
Topping:
2 teaspoons granulated sugar
1/2 teaspoon freshly grated nutmeg
Whisk together 1 1/3 cups flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons homemade baking powder, 1/2 teaspoon baking soda; cut in 1/2 cup cold unsalted butter with a pastry blender until mixture resembles small peas. Pour the 2/3 cups buttermilk over the top and toss with a fork until the mixture clumps together. Drop the biscuit mixture over the fruit filling by heaping tablespoons full.
Mix the topping mix together and sprinkle over the biscuit mixture. Bake at 400 degrees for approximately 30 minutes or until the fruit mixture is bubbly and the biscuits are a golden brown. Cool for 10 minutes on a wire rack and serve warm.
Peach Cobbler Filling:
8 cups sliced Freestone peaches
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 cup granulated sugar
1 tablespoon all purpose flour
pinch of salt
1/2 teaspoon cinnamon
3 tablespoons unsalted butter cut 1/4 inch thick
Place unbaked cobbler fruit filling into a 10" pie plate or a 2 quart baking dish. Toss the peaches with the lemon juice and zest. Place the sliced peaches evenly over the bottom of the baking dish. In a medium bowl, mix together the sugar, flour, salt and cinnamon. Sprinkle the sugar mixture evenly over the peaches. Place the 1/4 inch thick slices of cold butter evenly over the fruit mixture.
Cover with foil and bake in a preheated 400 degree oven for 15 to 20 minutes or until the fruit is bubbly. Keep warm while you prepare the biscuit topping.
1 1/3 cup all purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoon baking powder (see homemade recipe on the blog)
1/2 teaspoon baking soda
1/2 cup cold, unsalted butter cut into 1/2 inch pieces
2/3 cup buttermilk
Topping:
2 teaspoons granulated sugar
1/2 teaspoon freshly grated nutmeg
Whisk together 1 1/3 cups flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons homemade baking powder, 1/2 teaspoon baking soda; cut in 1/2 cup cold unsalted butter with a pastry blender until mixture resembles small peas. Pour the 2/3 cups buttermilk over the top and toss with a fork until the mixture clumps together. Drop the biscuit mixture over the fruit filling by heaping tablespoons full.
Mix the topping mix together and sprinkle over the biscuit mixture. Bake at 400 degrees for approximately 30 minutes or until the fruit mixture is bubbly and the biscuits are a golden brown. Cool for 10 minutes on a wire rack and serve warm.
Peach Cobbler Filling:
8 cups sliced Freestone peaches
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 cup granulated sugar
1 tablespoon all purpose flour
pinch of salt
1/2 teaspoon cinnamon
3 tablespoons unsalted butter cut 1/4 inch thick
Place unbaked cobbler fruit filling into a 10" pie plate or a 2 quart baking dish. Toss the peaches with the lemon juice and zest. Place the sliced peaches evenly over the bottom of the baking dish. In a medium bowl, mix together the sugar, flour, salt and cinnamon. Sprinkle the sugar mixture evenly over the peaches. Place the 1/4 inch thick slices of cold butter evenly over the fruit mixture.
Cover with foil and bake in a preheated 400 degree oven for 15 to 20 minutes or until the fruit is bubbly. Keep warm while you prepare the biscuit topping.
Double Pie Crust
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup or 1 stick ice cold unsalted butter; slice the cold butter into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold lard; cut into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold water
Combine flour, sugar and salt in a large bowl. Toss by hand to mix. Place the butter pieces over dry ingredients and toss to mix. Cut the butter into the flour with a pastry blender until the mixture resembles small peas. Add the lard and continue to cut into all the fat until it is in small pieces. Sprinkle half of the ice water over the mixture. Toss the ingredients well with a fork to dampen the ingredients. Add the remaining water; 1 to 2 tablespoons at a time. Continue to mix ; pulling the mixture up from the bottom of the bowl in an upstroke manner gently pressing in the down stroke. When making pastry dough by hand, you sometimes absorb some of the liquid and need to add 1 to 2 tablespoons more water into the pastry until the pastry can be packed.
Using your hands, form pastry into two balls. One ball should be about 1 1/2 inches larger than the other for the under crust. Knead each ball once or twice and place each ball between two large sheets of plastic wrap dusted with flour. Flatten each ball into a 3/4 inch disk and refrigerate one hour to overnight.
Roll the larger disk out 1/8 inch thick to fit your baking dish. You should have about an inch of dough hanging over the top of your dish. Make the top crust 1/4 inch thick and place over the fruit filling. Either by using an egg mixture or cold water, attach the top crust to the extra bottom crust. You may also use an egg wash for the top of the crust. Some even sprinkle a Little sugar over the egg wash on the top crust. Bake as directed.
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup or 1 stick ice cold unsalted butter; slice the cold butter into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold lard; cut into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold water
Combine flour, sugar and salt in a large bowl. Toss by hand to mix. Place the butter pieces over dry ingredients and toss to mix. Cut the butter into the flour with a pastry blender until the mixture resembles small peas. Add the lard and continue to cut into all the fat until it is in small pieces. Sprinkle half of the ice water over the mixture. Toss the ingredients well with a fork to dampen the ingredients. Add the remaining water; 1 to 2 tablespoons at a time. Continue to mix ; pulling the mixture up from the bottom of the bowl in an upstroke manner gently pressing in the down stroke. When making pastry dough by hand, you sometimes absorb some of the liquid and need to add 1 to 2 tablespoons more water into the pastry until the pastry can be packed.
Using your hands, form pastry into two balls. One ball should be about 1 1/2 inches larger than the other for the under crust. Knead each ball once or twice and place each ball between two large sheets of plastic wrap dusted with flour. Flatten each ball into a 3/4 inch disk and refrigerate one hour to overnight.
Roll the larger disk out 1/8 inch thick to fit your baking dish. You should have about an inch of dough hanging over the top of your dish. Make the top crust 1/4 inch thick and place over the fruit filling. Either by using an egg mixture or cold water, attach the top crust to the extra bottom crust. You may also use an egg wash for the top of the crust. Some even sprinkle a Little sugar over the egg wash on the top crust. Bake as directed.
Peach Cobbler
Line a deep dish with rich thick crust. Pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly, and put it in the lined dish; cover with thick crust of rich puff-paste; and bake a rich brown. When done, break up the top crust into small pieces, and stir it into small pieces, and stir it into the fruit; serve hot or cold; very palatable without sauce but more so with plain rich cream or cream sauce, or with a rich brandy or wine. Other fruits can be used in place of peaches. Currants are best in this manner.
Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbled bread and four ounces of sugar; baked with a rim of puff-paste; serve with cream. White currants may be used instead of red.
White House Cook Book by Fannie Lemira Gillette, pages 367-368, Chicago: R. S. Peale & Co., 1887
Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbled bread and four ounces of sugar; baked with a rim of puff-paste; serve with cream. White currants may be used instead of red.
White House Cook Book by Fannie Lemira Gillette, pages 367-368, Chicago: R. S. Peale & Co., 1887
Preparing Peaches for Cobblers
Fresh Freestone peaches are best for baking. When they are not in season, you may use good quality unsweetened sliced peaches. Thaw and drain the sliced frozen peaches and then blot them to remove any excess liquid.
Wash fresh peaches in cold water. Place peaches in enough boiling water to cover them. Boil the peaches approximately 30 seconds depending on the size of the peaches. Remove the peaches with a slotted spoon and place in ice cold water. This process should help loosen the skin of the peaches. Carefully peel the peach skin off. Blot the peaches again to remove excess water. Cut the peaches in half and remove the pit. Slice the peaches evenly.
When purchasing peaches, make sure they are not green and that the peach smells like a peach. The peaches should be a little firm, but not mushy. Store them in your refrigerator in a single layer. They are best if used in a couple of days from purchase.
Three to four pounds of medium fresh peaches yield approximatelyone pound or 1/2 cup sliced peaches.
Wash fresh peaches in cold water. Place peaches in enough boiling water to cover them. Boil the peaches approximately 30 seconds depending on the size of the peaches. Remove the peaches with a slotted spoon and place in ice cold water. This process should help loosen the skin of the peaches. Carefully peel the peach skin off. Blot the peaches again to remove excess water. Cut the peaches in half and remove the pit. Slice the peaches evenly.
When purchasing peaches, make sure they are not green and that the peach smells like a peach. The peaches should be a little firm, but not mushy. Store them in your refrigerator in a single layer. They are best if used in a couple of days from purchase.
Three to four pounds of medium fresh peaches yield approximatelyone pound or 1/2 cup sliced peaches.
Cobblers
The fruit cobbler was invented in mid-nineteenth century America out of the necessity for cooks to adapt to whatever fresh ingredients were available at the time. Apples, cherries, peaches and berries were the typical fillings with peach being the most predominant.
Cobblers are usually baked in a two-quart deep-dish, pudding dish, or a Dutch oven.The name cobbler comes from the biscuit dough baked on top of a fruit filling looking "cobbled".
Early American settlers became so fond of these fruit dishes they ate them for breakfast, lunch and dinner. It wasn't until the late nineteenth century that they became known as desserts.
In the past, variations of these fruit desserts have been known as crisps, crumble, brown Betty, grunts, slumps, buckle or crumble, pandowdy, sonker, bird's nest pudding also known as crow's nest pudding, torte, or tarts.
Some of the cobbler topping variations include one-crust, two crusts, a crumb topping and a thick drop-biscuit crust.
Cobblers are usually baked in a two-quart deep-dish, pudding dish, or a Dutch oven.The name cobbler comes from the biscuit dough baked on top of a fruit filling looking "cobbled".
Early American settlers became so fond of these fruit dishes they ate them for breakfast, lunch and dinner. It wasn't until the late nineteenth century that they became known as desserts.
In the past, variations of these fruit desserts have been known as crisps, crumble, brown Betty, grunts, slumps, buckle or crumble, pandowdy, sonker, bird's nest pudding also known as crow's nest pudding, torte, or tarts.
Some of the cobbler topping variations include one-crust, two crusts, a crumb topping and a thick drop-biscuit crust.
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