Cobbler fails to inspire global reaction
First of all, you can't put peaches, bing cherries, Trader Joe's whole grain artisanal loaf, butter, cinnamon, and peach schnapps together and somehow manage to screw it up.
At the same time, some original recipes take a little work. In my second attempt at Cobbler Jubilee, for example, I plan to drain the heavy syrup off the bing cherries. This first version came out too wet.
Here's how it went. I got a Rosemary Sourdough loaf and the whole grain loaf at Trader Joe's. I cut the bottom crust off the sourdough and cubed enough to pack into a single layer in the bottom of a lightly buttered three-quart Corningware casserole. As you recall, the goal was to create a peach cobbler with a dumpling-like bottom crust. Having achieved that by baking Dinty Moore Beef Stew on top of take-home sourdough from the Fish Market, I reasoned the same result might be possible with peaches.
I mixed together a 29-ounce can of sliced cling peaches in heavy syrup and a 13-ounce can of bing cherries in heavy syrup (this is the syrup I will omit next time). I added a teaspoon of cinnamon and a couple tablespoons of peach schnapps. My original vision called for Grand Marnier, until I saw the price of Grand Marnier. From the liquor department I walked to the meat cases and saw for the price of one bottle of Grand Marnier, I could buy 12 pounds of hamburger. I knew we had triple sec at home and decided that would work. Then I the liquor cabinet, behind the triple sec, I spotted a bottle of peach schnapps. I have no idea how we came into possession of a bottle peach schnapps, but for a Cobbler Jubilee experiment it was serendipitous, and free.
I poured the fruit mixture into the casserole, instantly wondering if I should have put in a second layer of sourdough. There was a reason, incidentally, for using rosemary sourdough; same reason I added the bing cherries. It would give the cobbler a Tuscan influence. Then when a guest said the cherries gave it a Tuscan influence, I could nod and refer to, also, a hint of rosemary. Guests might also surmise that the name, "Cobbler Jubilee" derived from the bing cherries, which star in the classic dessert, Cherries Jubilee.
The whole grain loaf was dense, slightly sweet, and with a nuttiness provided by the whole grains. I cubed enough to cover the top generously, swirled the cubes in melted butter, and spread them over the top, pressing them down gently into the fruit. I baked it at 350 for 45 minutes.
It smelled great, but it came out too wet. Even after cooling, the bottom crust was soggy, and there was some standing juice. I like my cereal soggy, but not my bottom crust, which had been saturated beyond the desired dumplingness. I tasted the crust while it was still warm, and it was definitely soggy. Our friend Janie, who is a fellow Southerner, dropped in just at that time, and I sent some home with her to share with Roland. That was day before yesterday, and I have not heard from them, so it's not likely they thought it was the best thing they had ever eaten.
I refrigerated it, and yesterday morning heated up a bowlful for breakfast. Not bad. Less syrup next time, and I am toying with the idea of the whole grain on both the top and bottom.
At the same time, some original recipes take a little work. In my second attempt at Cobbler Jubilee, for example, I plan to drain the heavy syrup off the bing cherries. This first version came out too wet.
Here's how it went. I got a Rosemary Sourdough loaf and the whole grain loaf at Trader Joe's. I cut the bottom crust off the sourdough and cubed enough to pack into a single layer in the bottom of a lightly buttered three-quart Corningware casserole. As you recall, the goal was to create a peach cobbler with a dumpling-like bottom crust. Having achieved that by baking Dinty Moore Beef Stew on top of take-home sourdough from the Fish Market, I reasoned the same result might be possible with peaches.
I mixed together a 29-ounce can of sliced cling peaches in heavy syrup and a 13-ounce can of bing cherries in heavy syrup (this is the syrup I will omit next time). I added a teaspoon of cinnamon and a couple tablespoons of peach schnapps. My original vision called for Grand Marnier, until I saw the price of Grand Marnier. From the liquor department I walked to the meat cases and saw for the price of one bottle of Grand Marnier, I could buy 12 pounds of hamburger. I knew we had triple sec at home and decided that would work. Then I the liquor cabinet, behind the triple sec, I spotted a bottle of peach schnapps. I have no idea how we came into possession of a bottle peach schnapps, but for a Cobbler Jubilee experiment it was serendipitous, and free.
I poured the fruit mixture into the casserole, instantly wondering if I should have put in a second layer of sourdough. There was a reason, incidentally, for using rosemary sourdough; same reason I added the bing cherries. It would give the cobbler a Tuscan influence. Then when a guest said the cherries gave it a Tuscan influence, I could nod and refer to, also, a hint of rosemary. Guests might also surmise that the name, "Cobbler Jubilee" derived from the bing cherries, which star in the classic dessert, Cherries Jubilee.
The whole grain loaf was dense, slightly sweet, and with a nuttiness provided by the whole grains. I cubed enough to cover the top generously, swirled the cubes in melted butter, and spread them over the top, pressing them down gently into the fruit. I baked it at 350 for 45 minutes.
It smelled great, but it came out too wet. Even after cooling, the bottom crust was soggy, and there was some standing juice. I like my cereal soggy, but not my bottom crust, which had been saturated beyond the desired dumplingness. I tasted the crust while it was still warm, and it was definitely soggy. Our friend Janie, who is a fellow Southerner, dropped in just at that time, and I sent some home with her to share with Roland. That was day before yesterday, and I have not heard from them, so it's not likely they thought it was the best thing they had ever eaten.
I refrigerated it, and yesterday morning heated up a bowlful for breakfast. Not bad. Less syrup next time, and I am toying with the idea of the whole grain on both the top and bottom.
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