Posted by T on August 15, 2001 at 22:43:47:
In Reply to: HELP posted by One P in a pod on August 15, 2001 at 17:17:36:
Old Fashioned Blackberry Cobbler
By Sarah Ix, owner & Ralph A. GIles, executive chef
8/16/2000
For biscuit dough:
1 1/3 cups all-purpose flour
2 TBL sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 TBL cold butter, cut in small pieces
1/2 cup milk
Whisk together flour, sugar, baking powder and salt. Cut butter into mixture
using two knifes or a pastry blender until mixture resembles coarse
breadcrumbs. Add in milk and mix only until dough binds together. Gently
knead a few times to bring all dough together and dust with flour. Roll or
pat out dough to 1/4 to 1/2 inch thick. Cut into shapes, strips for lattice,
or roll into small, slightly flattened balls to be placed on top of fruit.
For fruit:
3 pints blackberries
1/2 to 1 cup sugar
2 TBL cornstarch
1 tsp grated lime zest
Wash and pat dry berries. Combine sugar, cornstarch and lime zest and mix
into berries.
Assembly:
Preheat oven to 375F. Spread fruit mixture evenly in baking dish. Cover, as
desired, with biscuit mixture. Brush with sugar glaze or sprinkle top with
additional sugar. Bake until the top is golden brown and the fruit juices
are slightly thickened, about 45-50 minutes. Let cool slightly before
serving, and serve with whipped cream, chilled heavy cream, or ice cream.
Courtesy of A Moveable Feast
(617)782-0102 or e-mail to: A.MOVEABLE.FEAST@erols.com
Sarah Ix, owner & Ralph A. GIles, executive chef
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Peach, Blueberry, & Blackberry Cobbler
Serves 6
2 cups peaches, cut into ½" slices
1 cup blueberries
1 cup blackberries
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon sugar
½ teaspoon lemon juice
pinch of salt
Streusel Topping
2 tablespoons butter, softened
2 tablespoons brown sugar
pinch of cinnamon
¼ cup flour
¼ cup rolled oats
2 tablespoons pecans, toasted
Preheat oven to 350.
In large bowl, combine all ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
Bake in oven for 30 minutes or until topping is golden.
Best served warm, topped with your favorite ice cream.
Streusel Topping: Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas.
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Ozark Blackberry Cobbler
Ozark cooks fill this cobbler with any kind of fruit they have on hand. This version sandwiches juicy berries between the streusel top and pastry.
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup butter
6 to 7 tablespoons cold water
1 cup granulated sugar
1/4 cup quick-cooking tapioca
3 tablespoons all-purpose flour
6 cups fresh or frozen blackberries
1 cup all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 cup butter
Whipped cream (optional)
6 blackberries (optional)
Fresh mint sprigs (optional)
1. For pastry, stir together the 2 cups flour and the salt. Using a pastry blender, cut in the 2/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork and push to side of bowl. Repeat until all is moistened.
2. Divide dough into 6 portions. Form each portion into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll each portion of dough to an 8-inch circle.
3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 individual pie pans. Ease pastry into baking containers, being careful not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold under extra pastry. Crimp the edge as you like. Place baking containers on a baking sheet.
4. For filling, in a large bowl, stir together granulated sugar, tapioca and the 3 tablespoons flour. Add the 6 cups blackberries. Let mixture stand 15 to 30 minutes or until berries are partially thawed, but still icy. Transfer berry mixture to the pastry-lined baking containers.
5. For topping, in a medium bowl, combine the 1 cup flour, the brown sugar and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly. Sprinkle over filling. Bake in a 375 degree F. oven about 35 minutes or until pastry is golden. Cool slightly on a wire rack. Serve warm. Dollop with whipped cream and garnish each with a berry and mint, if you like. Makes 6 servings.
Nutrition facts per serving: 817 calories, 37 g total fat, 96 mg cholesterol, 546 mg sodium, 119 g carbohydrate.
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Blackberry Cobbler with Honeysuckle Creme Anglaise
Chef Frank Stitt
Restaurant: Highlands Bar & Grill
Birmingham, Ala.
Companion Cookbook/Video: Great Chefs of the South cookbook and video set
One of the South's most wonderful seasons is early summer, when rich sweet honeysuckle perfumes the damp evening air. Chef Frank Stitt takes advantage of the beautiful honeysuckle essence on both the filling for these tarts, and the creme anglaise he serves with them. If you don't have honeysuckle, don't despair: The tart and creme anglaise will still be wonderful.
Serves 4
Pastry
2 cups unbleached all-purpose flour
1 teaspoon salt
12 tablespoons chilled sweet butter, cut into bits
1/4 cup ice water
Filling
1 cup sugar
zest of 1 orange
2 tablespoons all-purpose flour
1 pint ripe blackberries
8 large sprigs fragrant flowering honeysuckle
Honeysuckle Creme Anglaise
1 vanilla bean, split lengthwise
2 cups half-and-half cream
2 cups milk
1/2 cup sugar
5 egg yolks
honeysuckle sprigs (above)
To make the pastry: Place the flour, salt, and all but 2 tablespoons of butter in a mixing bowl. Blend well with your finger tips or a pastry blender until the mixture is the texture of meal. Add the ice water and blend quickly with a fork, shaping the dough into a ball. Dust it lightly with flour and shape into a flat disc. Wrap in waxed paper or plastic wrap and refrigerate for 30 minutes (or up to 2 hours).
Divide the dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out the larger piece of dough to fit individual 3-inch removable fluted tart shells; the dough will be 1/4 inch thick. Place the dough in the pans, sprinkle each with 1/2 teaspoon of the filling sugar, and refrigerate for several hours.
Roll out the remaining piece of dough in the same fashion and cut it into 1/2-inch strips. Wrap the strips in waxed paper and refrigerate. If you make the dough ahead of time, let the dough strips rest at room temperature for 1 1/2 hours before using them.
To make the filling: Sprinkle half of the remaining filling sugar, the orange zest, and the flour over the blackberries in a large bowl. Add about 6 honeysuckle flowers. Toss to coat the berries and let macerate for 2 hours.
To complete the tarts: Preheat the oven to 450 F. Sprinkle the remaining filling sugar over the tart shells and fill them with the macerated blackberries. Create a lattice top for each, weaving pastry strips. Dip your fingers in cold water and seal the strips to the pastry shells at the edges. Bake for 10 minutes on the middle rack of the oven, then lower the heat to 425 F and bake 15 minutes more, until golden.
To make the creme anglaise: Combine the cream and milk in a heavy saucepan. Scrape the vanilla seeds into the cream mixture and drop in the pods. Add one-half of the honeysuckle blooms and half the sugar. Heat the mixture until it boils, then remove from heat. In a separate bowl, gently whisk together the egg yolks and remaining sugar until smooth. Stir in a large spoonful of the hot cream mixture, then slowly pour the eggs into the cream mixture, stirring constantly. Place over low heat and cook, stirring constantly, until it coats the back of a spoon. Remove from heat and strain through a fine-meshed sieve. Let cool.
To serve: Spoon the creme anglaise in the center of four serving dishes. Place a warm cobbler on top of each. Garnish with the remaining honeysuckle sprigs.