Bourbon Peach Cobbler

Bourbon Peach CobblerPeachy-Keen
I know that apple pie is the undisputed champion of 4th of July, but if you have walked through any produce department lately you may have noticed that peaches and nectarines are doing everything they can to get your attention. What is it about that fragrance that makes me stop in my tracks and throw a half dozen in a bag?

Truth is I am a bit mad for peaches and nectarines right now. It is the peak of their season and they are just so good. I think I have used them in every meal this week. Grilled and diced into a salsa to put on the pork chops I grilled them with or sliced up in a cool crisp salad with some Point Reyes blue cheese and some spiced nuts. Or just sliced and eaten by themselves. Then there are the smoothies and baked goods….

I love apple pie but I am having a hard time getting excited about it for the 4th. Instead, my mind is filled with visions of gooey cobbler mixing with cool vanilla bean ice cream and it’s making my mouth water. Even better? This recipe also includes a splash of Bourbon…

Bourbon Peach Cobbler 
Adapted from Tyler Florence and the Food Network
Yields 6 to 8 servings Read more…

Giant Chocolate-Dipped Peanut Butter Cookies

Giant Chocolate-Dipped Peanut Butter CookiesCookie Monster
If you ask my husband what he wants for Father’s Day, he will tell you without hesitation that he neither needs nor wants anything. He has said, however, that he would be okay with a clean and organized house. I wish I could say that is an easy request….

The love of my life is not a person that needs stuff (unless you count musical instruments). In fact, his preference is for the least amount of stuff he can get away with. Because of this, it is hard to recognize his awesomeness as a father in the usual ways. That is why birthdays and Father’s Day are usually celebrated with some sort of special food item.

There are many treats that our #1 Dad thinks are the best thing ever. The first would be ice cream. Whether it is a bowl of his favorite Tin Roof Sundae or an ice cream sandwich, anyone who thinks they might be able to keep a stash on hand for craving emergencies would be very, very wrong. You’d be lucky if either lasts the night. There is one other tasty treat that trumps even the most decadent ice cream and that treat would be cookies.

One of the first things I learned about my husband when we met was of his love of cookies. In fact, cookie was the first word he spoke as a child. To say that he has never met a cookie he didn’t like would be a massive understatement. But, his hands down, absolute favorite is classic peanut butter cookie dipped in melted chocolate.

While I love peanut butter cookies they are a variety I don’t make very often. Mainly because most of the cookies I make are for school functions and peanuts are generally a bad idea at school. So, to celebrate and thank the best father to my kids that I could ever have thought of, I will be making these to go with the milk in his World’s Greatest Dad mug.

Giant Chocolate-Dipped Peanut Butter Cookies
Adapted from King Arthur Flour
Yields about 2 dozen giant cookies Read more…

On the Fly Blackberry Pie

On the Fly Blackberry PiePie on the Fly
Last Saturday, my sister and I grabbed our buckets and boxes and set out for Brentwood to pick fruit. We picked a lot of fruit. Peaches, pluots, cherries, and blackberries. I personally harvested almost 9 pounds of blackberries. And, I felt the fruits of that labor for an embarrassing two days after. I gathered that much because I had a jam plan for the blackberries and I wanted to make sure I had enough for a double batch.

Turns out I had more than enough to make the jam as well as a fresh blackberry pie.

My grandmother had a huge blackberry bramble in her garden and we used to pick blackberries every year to make in to jam. But, she also had a killer recipe for blackberry pie. And, I have no clue what that recipe was. Maybe she just eyeballed the sugar and cornstarch and threw it and the fruit together in a pie crust. But, for the life of me, I can’t find a copy of her pie recipe, or for that matter her jam recipe, anywhere.

So, while my jars were processing, I went on a hunt for a blackberry pie recipe. You think it would be easy—but you would be wrong. Most of the pies that have blackberries in them also have other fruits and I wanted a straight up blackberry pie. I never found one that was quite right. So, I eventually just combined a bunch of different recipes into one and went with it.

Turns out my Blackberry Pie on the Fly was darn tasty. In fact, the scent of the pie and our impatience prompted us to cut into it before it had finished cooling—which was a mistake. The blackberry goodness inside did not stay inside and oozed out of the crust into the pie plate. Note to self, the pie must be allowed to cool completely. The visual did not affect the flavor though and all traces of pie were gone by morning…

On The Fly Blackberry Pie
Yields 10 servings Read more…

Fresh Cherry & Apricot Clafoutis

Fresh Cherry & Apricot ClafoutisRainy Day Cherries
It is the month of May, right? Ok. Good. I just wanted to check because as I gaze out my window right now it’s looking a whole lot like February. What is this rain, people? I had big plans for this weekend and now they are all washed out…

For the past week, I have been getting notices from some of my favorite U-Pick farms that they will be open for business this weekend. (Let the cherry and apricot picking begin!) And while I have no problem going picking in a light rain, the thunderstorms and torrential downpours that are predicted might be a bit much. My disappointment in possibly not being able to go is less about the fruit and more about this being the first time in years that we actually have a free weekend to go a-pickin’.

I love U-Pick farms. Probably to the point of obsession. I just get so much joy being outside on a ladder trying to find the best ones. Plus my kids still think it’s fun which is fantastic because the list of activities they deem acceptable to do with their parents is minuscule.

At this point, I am in wait-and-see mode. Sunday looks like it might be okay. And, yes, I can grab some at the store since the cherries and apricots are in. But, the experience is not the same. They kinda frown on climbing ladders in the Produce Department. Party poopers!

Fresh Cherry & Apricot Clafoutis Read more…

Flan

FlanThat’s the Flan
The older I get the more I notice how time is speeding up. The month of April is gone and I seriously have no idea where it went. It’s crazy to believe that we are now in the Month of May. But if it is early in the month of May you know what that means…

For me, Cinco de Mayo is just another excuse to make Mexican food which, frankly, I make a lot. However, for Cinco de Mayo I like to step up my game. I try to dig a little deeper into Mexican cuisine and get to the good stuff beyond tacos and enchiladas.

One such dish is flan.

True, flan is not exactly unheard of. You can basically get it in any Mexican restaurant but it’s not something that your average home cook just whips up. I will whip up a batch of guacamole at the drop of a hat. Flan? Not so much.

Flan can be sort of polarizing. I have found that people either like it or they hate it. There is not a lot of grey area. For the most part, it’s a texture thing. Not everybody likes that eggy custard mouthfeel. Personally, I love it. Though it may seem daunting, Mexican flan is not difficult to make especially if you do individual servings. I have had more difficulties with the bigger versions coming out clean.

When making flan, ingredients matter because the recipe is so simple. Make sure you use good quality vanilla. You can also use the seeds from a vanilla bean if you want big vanilla flavor. I like to add a little cinnamon to mine. Try to use a true Ceylon cinnamon if you can.

Regardless of what you serve at your fiesta this weekend, enjoy the great weather, good food, and good friends. And, most of all be safe.

Flan 
Adapted from The Art of Mexican Cooking by Diana Kennedy
Yields approximately 8 servings Read more…