04/30/16 recipe -Taste USA

Saturday, April 30, 2016

Popovers

How to make Popovers Recipe

4 SERVINGS

Ingredients:
1 cup plus 1 tablespoon All-purpose flour
1 teaspoon Salt
21/2 cups Milk
2 Eggs
As needed Vegetable oil

Method:
Preheat the oven to 450°F (225°C).

Place the flour and salt in a bowl. Gradually add the milk, and mix until a smooth batter is formed.

Add the eggs, one at a time. Mix until the batter is frothy, about 5 minutes.

Brush a medium muffin pan with oil and place in oven for 5 minutes or until very hot.

Remove the pan and fill each compartment three-fourths full with batter.

Place back in the hot oven and bake for approximately 15 minutes.

Reduce the heat to 350°F (175°C) and bake for an additional 15 to 20 minutes, until the popovers are browned and crisp on the outside.

Remove the popovers from the pan and serve immediately.

Johnnycakes

How to make Johnnycakes Recipe

4 SERVINGS

Ingredients:
1 cup Cornmeal
1/4cup Granulated sugar
1/2 teaspoon Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Salt
1 cup Buttermilk
1 Egg, beaten
1 tablespoon Molasses
1 tablespoon Butter, melted

Method:
Preheat the oven to 350°F (175°C). Butter a 9-inch (22.5 cm) pie pan.

Sift together the dry ingredients into a mixing bowl.

Add the buttermilk, beaten egg, molasses, and melted butter and mix until smooth.

Pour the mixture into the pie pan and bake for 30 minutes or until cooked.

Slightly cool, unmold, and cut into wedges.

Cole Slaw

How to make Cole Slaw Recipe

4 SERVINGS

Ingredients:
1 1/2pounds Green cabbage
1/2 cup Red onion, grated
1/2 cup Carrot, grated
2 tablespoons Parsley, chopped
1 1/2 teaspoons Dry mustard
1 1/2 tablespoons Mayonnaise
1/4 cup Cider vinegar
1/4 cup Vegetable oil
1 tablespoon Sugar
to taste Salt and black pepper

Method:
Remove the core from the cabbage. Soak the cabbage in cold water for 1 hour in refrigerator to mellow the flavor.

Drain the cabbage well and shred very fine.

Combine the cabbage, onion, carrot, and parsley in a bowl.

Combine the mustard, mayonnaise, vinegar, oil, and sugar in another, larger bowl. Add the vegetables and mix well.

Season to taste with salt and pepper. Mix and chill.

Check seasoning before serving.

Fresh Corn Cakes

How to make Fresh Corn Cakes Recipe

4 SERVINGS

Ingredients:
3 ears Corn on the cob, shucked
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoon Unsalted butter
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
2 Eggs
1/2 cup Milk
1/3 cup Yellow cornmeal
3/4 cup All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Chives, chopped
As needed Vegetable oil, for frying

Method:
Remove the kernels from cobs (yield: 1 1/2 cups or 8 ounces, 352 ml). Scrape down the cobs to extract the sweet milk from the corn.

Combine the corn, corn milk, and onion and make a coarse puree. (Pass the mixture through the medium blade of a grinder, use a food processor, or chop by hand.)

Heat the butter and sauté peppers for 2 minutes. Add the butter and peppers to the corn batter.

In a separate bowl, mix the eggs and milk. Add the cornmeal, flour, salt and pepper; mix until smooth.

Stir cornmeal mixture into the corn batter. Add the pepper and chives.

Heat a nonstick or well-seasoned pan over medium heat until very hot; this takes up to 5 minutes. Lightly grease the pan and make the pancakes. Serve warm.

Bluefish with Clams

How to make Bluefish with Clams Recipe - Bluefish has a strong and distinctively rich taste, and it takes well to strong flavors. Small mackerel can be substituted for bluefish.

4 SERVINGS

Ingredients:
4 each Bluefish fillets, skin on
2 tablespoons Vegetable oil
to taste Salt and black pepper
3 tablespoons Olive oil
2 Bay leaves
6 Garlic cloves, finely minced
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Dry white wine
1/4 cup Fish stock or water
24 Littleneck clams, scrubbed
1 teaspoon Rosemary, chopped
1 teaspoon Basil, chopped
1/4 cup Flat-leaf parsley
6 tablespoons Unsalted butter

Method:
Preheat the broiler or oven to 400°F (205°C).

Trim the bluefish and remove any scales or bones.

Rub the fish fillets with oil and season with salt and pepper.

Cook the bluefish in broiler or oven until just done, 5 to 7 minutes.

Heat the olive oil in a medium saucepan over medium heat and add bay leaves. When the bay leaves begin to brown, add the garlic and onion.

Cook until the onion is lightly browned.

Turn heat to high and add the wine and stock.

When the sauce begins to boil, add the clams and cover the saucepan.

When the clams open, remove them from the sauce. Remove the bay leaves and add the rosemary, basil, and parsley. Swirl in the butter and season with more pepper. (The clams provide enough salt.)

To serve, place one fillet on each plate, place 6 clams around the fillet, and spoon sauce over both.

Mesclun Salad with Cranberries and Apples

How to make Mesclun Salad with Cranberries and Apples Recipe

4 SERVINGS

For the cider vinaigrette:
2 tablespoons Shallot, minced
2 teaspoons Dijon mustard
1/4 cup Apple cider
3 tablespoons Cider vinegar
1/4 cup Vegetable oil
to taste Salt and black pepper

For the salad:
1 teaspoon Dried cranberries
1/4 cup Carrot, finely julienned
1/2 cup Granny Smith apple, finely julienned
2 cups Mesclun (baby field greens), cleaned
1/4 cup Almonds, sliced or slivered, toasted

Method:
Combine all the ingredients for the Cider Vinaigrette, whisking together. Correct the seasoning.

Marinate the cranberries, carrots, and apples in the cider vinaigrette for at least 15 minutes.

When ready to serve, add the mesclun and toss.

Garnish with the toasted almonds.

Homemade Boston Brown Bread

How to make Homemade Boston Brown Bread Recipe

Ingredients:
1 tablespoon Unsalted butter, for greasing the mold
1/2cup Bread flour
1/2cup Whole wheat flour
1/2 cup Cornmeal
1 teaspoon Baking soda
1/2 teaspoon Salt
1/3 cup Molasses
1/2 cup Buttermilk
1/2 cup,loose Raisins

Method:
Preheat the oven to 350°F (175°C).

Butter a 1-quart (32 ounces, 1 l) pudding mold or a 1-pound (453 g) coffee can.

Combine the flours, cornmeal, baking soda, and salt.

Stir in the molasses and buttermilk. Fold in the raisins.

Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.

Place the mold or coffee can in a deep pan and fill the pan with boiling water to come halfway up the side of the mold.

Place in oven and steam for 2 hours, checking the water level after 1 hour. Add more water if needed.

Check for doneness by sticking a skewer into the bread; it will come out clean when done.

Remove string and foil and allow bread to cool for 1 hour before unmolding.

Serve warm.

Boston Baked Beans

How to make Boston Baked Beans Recipe - The Indians of New England slow-cooked beans in underground pits inside deer hides, with maple sugar and bear fat.The Puritans’ belief in minimal work on the Sabbath led to the widespread practice of making beans on Saturday, to be eaten on Sunday.

4 SERVINGS

Ingredients:
1 cup Navy beans, pea beans, or other small white beans, dry
3/4 cup Salt pork, rind removed
1 cup Onion, 1/2 inch (1.2 cm) dice
2 Garlic cloves, minced
1/2 cup Tomato, peeled, seeded, diced
1/2 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Dry mustard
1/4 cup Molasses
1/4 cup Brown sugar
1 Bay leaf
1 1/2 tablespoons Cider vinegar

Method:
Rinse the beans, pick over to remove any small stones, and cover with cold water. Let stand overnight. Drain.

Add half of the salt pork to the beans, add water to cover; cover and simmer till beans are tender, about 1 hour.

Drain, reserving 2 cups (16 ounces, 470 ml) of the liquid, adding more water if necessary.

Dice the salt pork. Set the beans aside.

Preheat the oven to 300°F (149°C).

Place cooking liquid in large saucepan with the garlic, tomato, salt and pepper, mustard, molasses, brown sugar, bay leaf, and vinegar. Simmer 2 minutes.

Cut remaining salt pork into thin slices and score crosswise so they will not curl during cooking.

Line the bottom of a 2-quart (64 ounces, 2 l) bean pot or casserole with the diced salt pork and the onion. Place the drained beans on top.

Pour the simmered mixture over. Top with the sliced salt pork.

Cover and bake for 3 hours, checking occasionally to be sure the liquid is just barely covering the beans. After 2 hours, remove the cover and cook for 1 hour more. Remove the strips of salt pork and stir the pot before serving.

Note:
By precooking the beans, you should save 2 to 3 hours of cooking time.Traditionally, step 2 is not included.

Best Gingerbread

How to make Best Gingerbread Recipe

4 SERVINGS

Ingredients:
1/2 cup Butter
1/2 cup packed Brown sugar
1 cup Molasses
1 Egg
11/2 cups All-purpose flour
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/2 teaspoon Salt
1 teaspoon Baking soda
1 cup Hot water
1 cup Heavy cream, whipped

Method:
Preheat the oven to 350°F (175°C).

Grease and flour an 8-inch (20.3 cm) square baking pan.

Cream the butter and brown sugar until light and fluffy.

Beat in the molasses and egg.

Sift the flour and spices together and then sift over the mixture, blend until smooth.

Dissolve the baking soda in hot water, then add gradually stirring into batter; the mixture will be thin.

Pour batter into baking pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.

Serve warm with whipped cream.

Butternut Squash Soup

How to make Butternut Squash Soup Recipe - Cooking the leeks, squash, and apples until they caramelize gives the soup its depth of flavor.

Ingredients:
2 tablespoons Unsalted butter
1 cup Leeks, white and pale green parts only, sliced thin
1 teaspoon Garlic, minced
3 cups Butternut squash, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup McIntosh or Gala apples, peeled, seeded,
1/4 inch (.6 cm) dice
1 teaspoon Curry powder
pinch Nutmeg
3 cups Chicken or vegetable stock
1/2 cup Heavy cream, hot
to taste Salt and white pepper
1 McIntosh or Gala apple, peeled and cored
1 tablespoon Lime or lemon juice
2 tablespoons Chives, chopped

Method:
Melt the butter over moderate heat until it turns nut brown; reduce heat to low.

Add leeks; cook until slightly softened, about 5 minutes.

Add garlic; cook 30 seconds.

Turn up heat to high.

Add squash and apples; cook, stirring, until the vegetables begin to caramelize.

Stir in curry powder and nutmeg; cook 1 minute.

Add stock and bring to a boil. Reduce heat; simmer 30 minutes or until squash is tender.

Pure´e the soup through a food mill or blender (the soup should have a coarse texture).

Bring the soup back to a simmer; add hot cream and correct seasoning (salt and white pepper).

To serve, coarsely grate the apple into a small bowl. Toss with lime fuice. Ladle the soup into bowls; place a small mound of apples in the center of each serving.

Sprinkle with chives.

Green Beans with Fried Onions

How to make Green Beans with Fried Onions Recipe

Ingredients:
2 cups Green beans, washed, trimmed
1/2 cup Onions, thinly sliced
1/2 cup All-purpose flour
to taste Salt and black pepper
2 cups Corn oil
2 tablespoons Unsalted butter
1 cup White mushrooms, sliced

Method:
Cook the green beans in boiling salted water until tender. Shock the green beans in an ice-water bath and reserve.

Soak the onions in ice water for 1 hour.

Heat the oil in a deep-fryer to 375°F (190°C).

Drain and dry the onion thoroughly.

Combine the flour and salt and pepper. Toss the onion in the seasoned flour until coated. Shake off the excess flour.

Deep-fry the onion until golden brown and crisp.

Melt the butter and sauté the mushrooms over medium-high heat until tender.

Add the reserved beans to the mushrooms and heat thoroughly.

Top beans with the fried onions just before serving.

Mashed Sweet Potatoes

How to make Mashed Sweet Potatoes Recipe

4 SERVINGS

Ingredients:
5 cups Sweet potatoes, peeled, quartered
1/2 teaspoon Salt
6 tablespoons Heavy cream, hot
1/4 cup Butter, softened

Method:
Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approximately 25 minutes.

Drain sweet potatoes and let the steam escape. Put them through a food mill.

Add cream and butter. Mix and correct seasoning.

Glazed Turnips

How to make Glazed Turnips Recipe

4 SERVINGS

Ingredients:
3 cups Turnips, peeled, 1 inch (2.5 cm) dice
1/2 cup Chicken stock
2 tablespoons Unsalted butter
2 tablespoons Maple syrup
to taste Salt and white pepper

Method:
Combine the turnips with the chicken stock, butter, and maple syrup.

Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.

Season with salt and white pepper.

Cranberry Sauce

How to make Cranberry Sauce Recipe

4 SERVINGS

Ingredients:
1/2cup Granulated sugar
2 tablespoons Orange juice
1/4 cup Water
3 cups Cranberries, fresh or frozen
Pinch Cinnamon

Method:
Combine the sugar, orange juice, and water in a pan and bring to a boil.

Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15 minutes. Simmer for 5 more minutes or until reduced to desired consistency.

Remove from heat, cool, and refrigerate.

Tips:
White cranberries are the same variety as the familiar red ones except that they are harvested about 3 weeks earlier, before they become crimson. Some say the white berries are smoother and milder in taste than the red berries.

New England Bread Stuffing

How to make New England Bread Stuffing Recipe

4 SERVINGS

Ingredients:
1/4 cup Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Ham, cooked 1/4 inch (.6 cm) dice
1/2 cup Chicken meat, cooked, 1/4 inch (.6 cm) dice
1/4 cup Sage sausage, cooked, chopped
3 cups Bread (day-old), 1-inch (2.5 cm) cubes
2 Eggs
1/2 teaspoon Sage, crumbled
1/8 teaspoon White pepper
1/8 teaspoon Thyme (dried)
1/8 teaspoon Mace
1/8 teaspoon Marjoram (dried)
1/2 teaspoon Salt
1/4 cup Chicken stock

Method:
Heat the butter and sauté the onion and celery until very soft.

Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.

Mix with the bread cubes and cool.

Beat the eggs with the spices, salt, and stock.

Combine with the bread and meat; mix well. Add more stock if necessary.

Bake in 375°F (190°C) oven, uncovered, until top is brown and dressing reaches 165°F (74°C) internal temperature.

Giblet Gravy

How to make Giblet Gravy Recipe

4 SERVINGS

Ingredients:
2 tablespoons Butter, melted
1/4 cup All-purpose flour
to taste Salt and white pepper
1 tablespoon Turkey giblets
Turkey neck and wing tips
1 1/4 cups Turkey or chicken stock

Method:
While the turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for

hours. Remove giblets and dice. Strain stock.

Melt the butter in a saucepan, add the flour, and make a pale roux.

Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30 minutes. Season with salt and pepper.

Add diced giblets as garnish.

Tartar Sauce

How to make Tartar Sauce Recipe

4 SERVINGS

Ingredients:
1/2 cup Mayonnaise
2 tablespoons Dill pickles, finely diced
2 tablespoons Capers, finely diced
1 Egg, hard-boiled, chopped
1 tablespoon Lemon juice
to taste Salt and black pepper
Dash Worcestershire sauce
Dash Tabasco

Method:
Mix the mayonnaise, dill pickles, capers, hard-boiled egg, and lemon juice in a bowl.

Blend until all ingredients are thoroughly incorporated.

Season to taste with salt, pepper,Worcestershire sauce, and Tabasco.

Chill mixture thoroughly before serving.

Cod Cakes

How to make Cod Cakes Recipe

4 SERVINGS

Ingredients:
8 ounces Codfish fillets
2 cups All-purpose potatoes, peeled, cooked,
mashed
1 teaspoon Parsley, minced
1 teaspoon Chives, minced
Pinch Mace
1 Egg
1 tablespoon Unsalted butter, softened
2 tablespoons Heavy cream
to taste Salt and white pepper
1/2 cup Bread crumbs, dry
1/4 cup Butter, clarified
1 teaspoon Parsley, minced, for garnish

Method:
Poach the codfish until just cooked; drain and cool. Chop into 1/2-inch (1.2 cm) pieces.

Add the mashed potatoes, parsley, chives, mace, and white pepper and mix well.

Add the egg and mix again.

Form into 8 patties about 3/4 inch (1.9 cm) thick.

Dip both sides of each patty into bread crumbs to coat.

Heat butter and fry patties about 4 minutes on each side, until brown and crisp.

Drain on paper towels, garnish with parsley, and serve with Tartar Sauce (page 22).

For Codfish Balls:
Prepare the same recipe but roll mixture into 1-inch (2.54 cm) balls. Fry in hot oil and serve as hors d’oeuvre.

Clams Casino

How to make Clams Casino Recipe

Ingredients:
1/4 cup Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Shallots, minced
1 tablespoon Garlic, minced
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 teaspoon Flat-leaf parsley, minced
1 teaspoon Lemon juice
1/2 cup Unsalted butter, melted
1 cup Bread crumbs, dry
to taste Salt and black pepper
24 Littleneck or Cherrystone clams
as needed Rock salt
2 Lemons, cut in half, wrapped in cheesecloth

Method:
Preheat the oven to 400°F (205°C).

Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.

Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.

Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste.

Cool the bread-crumb mixture, set aside.

Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.)

Place the clams on a baking sheet and top each clam with 1 tablespoon (1/2 ounce, 15 ml) of the bread-crumb mixture.

Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes.

To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place.

Garnish each portion with lemon half wrapped in cheesecloth.

Wienerschnitzel Chili Sauce

How to make Wienerschnitzel Chili Sauce Recipe

Ingredients:
3/4 lb beef,Ground
1/4 lb pork,Ground
6 c water
1/4 c cornstarch
1/2 c wondra flour
6 oz can tomato paste
1/4 c chili powder (mccormick)
3 T white vinegar
1 T salt
1 T minced onion,Dried
1 1/2 t granulated sugar
1/4 t garlic powder
1/4 t black pepper,Ground

Method:
Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This waythe ground meat will slowly simmer in it's own juices.

After ten minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.

While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.

You can now set the pan over medium heat and add the remaining ingredients. Bring mixture to a boil stirring often.

When chili begins to boil, reduce heat and simmer for 30 minutes.

Best American New England Clam Chowder

How to make Best American New England Clam Chowder Recipe

4 SERVINGS

Ingredinets:
10 or Cherrystone clams, washed
2 cups Shucked clams, chopped
2 cups or Water
1 1/2cups Clam juice
1/4 cup Salt pork, minced to a paste
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 teaspoons Thyme, chopped
1 tablespoon All-purpose flour
2 cups Milk, scalded
4 cups All-purpose potatoes, peeled, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
2 tablespoons Parsley, chopped
1/2 teaspoon or to taste Tabasco
1/2 teaspoon or to taste Worcestershire sauce
to taste Salt and white pepper

Method:
Place the corned beef in a large pot with enough cold water to cover it by 1 inch (2.5 cm); add the pickling spices tied in cheesecloth and the garlic, and bring to a boil.

Lower the heat and cover; simmer very gently 2 to 3 hours or until the meat is forktender.

About 30 minutes before the meat is done, add the turnips, onions, potatoes, and carrots. Continue simmering until the vegetables are tender, 25 to 30 minutes. Remove the corned beef and wrap it in foil (along with any tender vegetables) to keep warm. Remove the pickling spices and discard.

Add the cabbage and cook until tender.

Drain the vegetables and reserve the liquid.

Slice the corned beef against the grain into 1/4-inch (.6 cm) slices.

Serve the corned beef with hot vegetables and cooking liquid.

Garnish with parsley.

Serve each portion with Horseradish Sauce

Marinated Tomato and Zucchini Salad

How to make Marinated Tomato and Zucchini Salad Recipe

For the Dressing:
1 tablespoon Shallot, minced
1 teaspoon Dijon mustard
2 tablespoons Basil leaves, chopped
1/4 cup Extra-virgin olive oil
2 tablespoons Vegetable oil
2 tablespoons Red wine vinegar
to taste Salt and black pepper

For the Salad:
2 cups Plum tomatoes, peeled, seeded, cut into wedges
2 cups Zucchini, julienned
1/2cup Red onion, very thinly sliced
1 cup Romaine leaves, chopped
2 tablespoons Parmesan cheese, freshly grated

Method:
Combine the shallots, mustard, basil, and olive oil; mix well.

Add vegetable oil, vinegar, and salt and pepper; stir well and allow to rest 1 hour for the flavors to combine.

Marinate the tomatoes, zucchini, and red onion in three-quarters of the dressing for 1 hour.

Toss romaine with the remaining dressing, then divide among 4 plates.

Arrange the vegetables on romaine and sprinkle with the Parmesan cheese.

Horseradish Sauce Version 2

How to make Horseradish Sauce Version 2 Recipe

4 SERVINGS

Ingredients:
2 tablespoons Prepared horseradish
1/4 cup Dijon mustard
2 teaspoons Lemon juice
1/2 cup Whipping cream

Method:
Combine the horseradish, mustard, and lemon juice.

Beat cream until soft peaks form. Fold in horseradish mixture. Cover and chill 1 hour.

Horseradish Sauce Version 1

How to make Horseradish Sauce Version 1 Recipe

Ingredients:
2 tablespoons 1 ounce, 28 g Prepared horseradish
1 cup 8 ounces, 235 ml Sour cream
1 tablespoon 1/2 ounce, 15 ml Lemon juice
Dash Dash Tabasco
1 teaspoon 5 g Salt

Method:
Combine ingredients, mix until smooth, and chill.

Peach and Blueberry Cobbler

How to make Peach and Blueberry Cobbler Recipe

4 SERVINGS

Ingredients:
1 1/2 cups Peaches, sliced
1 cup Blueberries, picked over, washed
1 tablespoon Granulated sugar

For the Shortcake:
1 cup All-purpose flour, sifted
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
4 tablespoons Unsalted butter
1 Egg, beaten
2 tablespoons Milk

Method:
Preheat the oven to 350°F (175°C).

Toss the peaches and blueberries with sugar to coat evenly.

Place the fruit in a baking dish.

Sift together the flour, sugar, baking powder, and salt.

Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.

Whisk the egg and milk together.

Add to the flour mixture and mix just until dough sticks together; knead gently.

Divide into 8 small or 4 large biscuits and cover the top of the fruit.

Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.

Allow the cobbler to cool slightly before serving.

Serve warm with cream, whipped cream, or ice cream.