Sundays usually find me making a dessert of some sort for the DH's
week's lunches. The farmer's market had beautiful peaches...but it
also had beautiful cherries and they'd finally gotten in pippins - my
favorite apple! What to do, what to do? Well, I bought all three, of
course :-) But the peaches win the dessert contest. I have made dozens
and dozens of cobblers over the years, often tweaking them this way
and that, and today's effort was no exception. However, I think my
tweaking efforts are over where peach cobbler is concerned. This one
was *magnificent* if I do say so myself. The [newly added] vanilla and
brandy just made the peaches "sparkle." The cobbler topping, however,
is one that I've used for years. It comes out light and slightly
crusty and without the dough-iness of most cobblers. IMHO, this one is
a keeper:

@@@@@ Now You're Cooking! Export Format

Peach Cobbler

desserts

1/2 cup sugar
6 teaspoon Butter
1/2 teaspoon cinnamon
lemon juice
6 teaspoon cornstarch
1/4 teaspoon Salt
1 teaspoon vanilla
6 teaspoon brandy
6 cup pears (4 - 5 medium); peeled and sliced
1 cup all-purpose flour
6 teaspoon granulated sugar
1 1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Butter
1/4 cup milk
1 large egg; slightly beaten

Preheat oven to 400° F. Butter baking dish and set aside. Combine
sugar, cinnamon, lemon juice, salt , vanilla, brandy, cornstarch and
pears in mixing bowl. Put into baking dish. Dot with butter. In food
processing bowl, combine flour, sugar, baking powder, salt and
butter. Pulse just enough to combine. Add milk and egg and pulse
until well combined and dough cleans sides of bowl. Drop spoonsful of
dough on fruit until the fruit is fairly well covered.

Brush topping with egg whites and sprinkle cinnamon and sugar over
all, if desired.

Bake cobbler in middle of oven until cobbler is golden and cooked
through (lift corner of cobbler to make sure it's cooked underneath),
35 to 45 minutes.

(Tweaked recipe from various cobbler recipes.)

Yield: 8 - 10 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> Sundays usually find me making a dessert of some sort for the DH's
> week's lunches. The farmer's market had beautiful peaches...but it
> also had beautiful cherries and they'd finally gotten in pippins - my
> favorite apple! What to do, what to do? Well, I bought all three, of
> course :-) But the peaches win the dessert contest. I have made dozens
> and dozens of cobblers over the years, often tweaking them this way
> and that, and today's effort was no exception. However, I think my
> tweaking efforts are over where peach cobbler is concerned. This one
> was *magnificent* if I do say so myself. The [newly added] vanilla and
> brandy just made the peaches "sparkle." The cobbler topping, however,
> is one that I've used for years. It comes out light and slightly
> crusty and without the dough-iness of most cobblers. IMHO, this one is
> a keeper:
>
> @@@@@ Now You're Cooking! Export Format
>
> Peach Cobbler
>
> desserts
>
> 1/2 cup sugar
> 6 teaspoon Butter
> 1/2 teaspoon cinnamon
> lemon juice
> 6 teaspoon cornstarch
> 1/4 teaspoon Salt
> 1 teaspoon vanilla
> 6 teaspoon brandy
> 6 cup pears (4 - 5 medium); peeled and sliced
> 1 cup all-purpose flour
> 6 teaspoon granulated sugar
> 1 1/2 teaspoon Baking Powder
> 1/4 teaspoon Salt
> 1/4 cup Butter
> 1/4 cup milk
> 1 large egg; slightly beaten
>
> Preheat oven to 400° F. Butter baking dish and set aside. Combine
> sugar, cinnamon, lemon juice, salt , vanilla, brandy, cornstarch and
> pears in mixing bowl. Put into baking dish. Dot with butter. In food
> processing bowl, combine flour, sugar, baking powder, salt and
> butter. Pulse just enough to combine. Add milk and egg and pulse
> until well combined and dough cleans sides of bowl. Drop spoonsful of
> dough on fruit until the fruit is fairly well covered.
>
> Brush topping with egg whites and sprinkle cinnamon and sugar over
> all, if desired.
>
> Bake cobbler in middle of oven until cobbler is golden and cooked
> through (lift corner of cobbler to make sure it's cooked underneath),
> 35 to 45 minutes.
>
> (Tweaked recipe from various cobbler recipes.)
>
> Yield: 8 - 10 servings
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Filed under make asap

Dimitri

Terry Pulliam Burd wrote:
> Sundays usually find me making a dessert of some sort for the DH's
> week's lunches. The farmer's market had beautiful peaches...but it
> also had beautiful cherries and they'd finally gotten in pippins -

Do you eat pork? if so and you want a really good, simple, easy pork and
pippin apple recipe let me know.

> my
> favorite apple! What to do, what to do? Well, I bought all three, of
> course :-) But the peaches win the dessert contest. I have made dozens
> and dozens of cobblers over the years,

When it comes to really ripe, succulent peaches, i like them just
lightly blanched, dipped in ice water then peeled, sliced into halves,
pitted and served with cream, a good triple cream vanilla ice cream is
acceptable and a bit of nutmeg on the cream is a matter of personal
preference.

I have served them formally this way on a layer of macerated
strawberries but actually prefer the simple peaches & cream.


> often tweaking them this way
> and that, and today's effort was no exception. However, I think my
> tweaking efforts are over where peach cobbler is concerned. This one
> was *magnificent* if I do say so myself. The [newly added] vanilla and
> brandy just made the peaches "sparkle."

Poaching the peaches in a good white wine, the recipe i have calls for
Chateau Lafitte, but i have used good california lightly sweet but
sharp, whites, and then reduce the wine and thicken with a little
raspberry or strawberry jam or jelly and any sugar to taste, as a sauce
for the peaches this is very nice.

Alternatively one can get extremely elaborate and make an champagne
sabayon to coat the peaches with after blanching & peeling and
placing on a layer of vanilla ice cream that has a layer of crushed
strawberry on top of the layer of strawberries place the blanched
skinned, halved & stoned peaches and coat with the 'very cold' champagne
sabayon.

One rather elaborate version of this calls for points of cream (a
bavarian cream in a 'piping' bag) sprinkled with crystallized violets as
a garnish around the edge of the serving dish.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

On Sun, 05 Jul 2009 15:33:13 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>Do you eat pork? if so and you want a really good, simple, easy pork and
>pippin apple recipe let me know.

Please post it, JL! Sounds delish.

--
I love cooking with wine.
Sometimes I even put it in the food.

Terry Pulliam Burd wrote:

> Peach Cobbler
>
> desserts
>
> 1/2 cup sugar
> 6 teaspoon Butter
> 1/2 teaspoon cinnamon
> lemon juice
> 6 teaspoon cornstarch
> 1/4 teaspoon Salt
> 1 teaspoon vanilla
> 6 teaspoon brandy
> 6 cup pears (4 - 5 medium); peeled and sliced
> 1 cup all-purpose flour
> 6 teaspoon granulated sugar
> 1 1/2 teaspoon Baking Powder
> 1/4 teaspoon Salt
> 1/4 cup Butter
> 1/4 cup milk
> 1 large egg; slightly beaten

Cool! A peach cobbler that contains pears!
LOL
I'll give it a try. I'm always looking for a better cobbler recipe.

sf wrote:
> On Sun, 05 Jul 2009 15:33:13 -0700, "Mr. Joseph Littleshoes Esq." wrote:
>
>
>>Do you eat pork? if so and you want a really good, simple, easy pork and
>>pippin apple recipe let me know.
>
>
> Please post it, JL! Sounds delish.
>

Oh im sure as soon as i describe it you will all know what im talking
about

A type of it was very common where & when i grew up, its a quick easy
way to prepare pork chops, and works well for large numbers of people.

Variations on it include the ubiquitous American tradition of serving
apple sauce with pork chops. Additions to the basic dish such as apple
brandy, cream, walnut oil, horseradish & etc. can go on and on. I even
know a more generalized steak "trick" an Italian Chef i used to work for
routinely pulled on people.....much to their delight.

Here is the basic dish as described by Auguste Escoffier from his Le
Guide Culinaire. Afterwords i will describe me mums version of it.

"Cotes de Porc a la Flamande"

"Season the cutlets and color them brown quickly in butter. Arrange
them in an earthenware dish and surround with thick slices of peeled,
cored sweet apples, allowing 3 & 1/2 ounce of apples per cutlet. Finish
cooking gently together in the oven and serve as it is in the dish."

This simple recipe is best for a small meal of 2 - 4 people. Simple,
easy, serve from the pot; growing up we had a 'glut' of pippins, they
grew wild all over the area we lived in, where there were a lot of
legends regarding "Johnny Appleseed."

I have made this dish with "Delicious" apples both red & yellow,
Macintosh's, "Granny Smith's" and pippins both cultivated and wild, and
i prefer, often in general, the smaller, tarter pippin over the larger
sweeter "delicious". But i have a tendency to tone down the sweetness
of any given recipe, and in the case of a decidedly or specifically
sweet recipe my changes can often be dramatic.

Me mum used wild green apples if she could get them otherwise the more
readily available red or yellow 'delicious'. If i recall correctly she
really only served the apple & pork chop dish when there was company,
and a lot of food had to be made.

i can remember because i used to get to 'peel & core' the apples for her

She had a gadget that you stuck an apple on and turned a crank and you
could 'crank' out a lot of peeled & sliced apples ready to go.

By the time i was done with that she would have seared & browned, on top
of the wood stove, in a couple of big frying pans a couple of dozen pork
chops and when i was done with the apples she would layer the sliced
apples & browned pork chops in a greased baking pan, great big thing and
she had sometimes several of these trays going at one time on a special
occasion, but ordinarily only one would be needed. And i don't think
after more than 15 minutes at the most in a wood fired oven she would
begin adding various liquids to end up with pork chops & apples in a
cream sauce.

When i actually tried to pin her down to specifics there were none, if
she did not have stock she would use water, milk or cream(we had dairy
cows) roux or no roux it all depended on what she had on hand. She
often put a pinch of nutmeg in the cream sauce and when i asked her
about adding apple brandy to the cream sauce she was briefly flummoxed,
like it sounded right but took her a moment to recall, and then she
mentioned that was how her father in law, my fathers father, whose wife,
my grandmother, taught my mother the recipe, the way Grandpa liked his,
but it was home made 'apple jack' not Calvados And sometimes me mum
would use the applejack but iirc, only on "special occasions."

However Calvados works very well with this apple & pork chop dish, just
splash an appropriate amount of the apple brandy over the Cotes de Porc
a la Flamande and serve it flaming

Or...go a head and experiment with cream and the Calvados.
However, i would caution against trying to use any sort of 'apple juice'
in this recipe. Be it frozen concentrate or unfiltered, unpasturized
'raw' apple juice.

IMO you end up with a dish that while in no way 'bad' is not worth the
use of the 'juice' a better result would be obtained with plain water.
But that may very well be a very subjective opinion, not only do i know
people who make this dish with frozen concentrate but they claim to like
it! Who will admit my version with brandy is better but don't care
enough to have it any more often than i am willing to serve it
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://mac.easthouston.net/thehound/...3s/start05.mp3

On Sun, 05 Jul 2009 17:04:50 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>Oh im sure as soon as i describe it you will all know what im talking
>about

<snip>

You're right... I do! Thanks.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 5 Jul 2009 15:30:04 -0700, "Dimitri" >
wrote:

>> Peach Cobbler

Peach Crisp....blueberry cobblers here.

On Sun, 05 Jul 2009 15:33:13 -0700, "Mr. Joseph Littleshoes Esq."
> fired up random neurons and synapses to opine:

>
>
>Terry Pulliam Burd wrote:
>> Sundays usually find me making a dessert of some sort for the DH's
>> week's lunches. The farmer's market had beautiful peaches...but it
>> also had beautiful cherries and they'd finally gotten in pippins -
>
>Do you eat pork? if so and you want a really good, simple, easy pork and
>pippin apple recipe let me know.

I *DO*! Pork and apples just *belong* together, eh? So, TIA for the
recipe.

Terry "Squeaks" Pulliam Burd...waiting expectantly :-*

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"