Happy Friday lovebugs!
Do you have any fun plans for this weekend? Hopefully they will include great fashion and good food.
Peach and Blackberry Cobbler
c/o Dad
Ingredients
2 cups flour
2 tsp baking powder
pinch of salt
1 cup of granulated sugar
5 tbsp unsalted butter
½ cup butter milk
6 quarts of water
8 peaches
2 cups of blackberries
1 tbsp of lemon juice
2 tbsp of cornstarch
¼ cup heavy cream
2 tsp baking powder
pinch of salt
1 cup of granulated sugar
5 tbsp unsalted butter
½ cup butter milk
6 quarts of water
8 peaches
2 cups of blackberries
1 tbsp of lemon juice
2 tbsp of cornstarch
¼ cup heavy cream
Directions
COBBLER DOUGH
1. Combine the flour, baking powder, salt, and ½ cup granulated sugar in a food processor.
2. Pulse this mixture two times.
3. Cut 4 Tbsp chilled butter into 1/2" pieces.
4. Place the butter into the food processor and pulse the mixture until the butter is incorporated.
5. While the food processor is running, slowly add the buttermilk until dough forms. Be careful not to overmix.
6. Wrap dough in plastic wrap and chill for a minimum of one hour prior to use.
FRUIT MIXTURE
1. Preheat the oven to 350°F.
2. In a large pot, add the water and bring to a rapid boil.
3. Butter an 8-cup glass baking dish and set aside.
4. In a large mixing bowl, prepare a bath of ice and cold water.
5. Using a paring knife, cut a small “x” into the bottom of each peach.
6. Drop each peach into the boiling water for 20, seconds then shock in the ice bath.
7. Once peaches are cool, remove the peel, seed, and cut the peaches into 1” chunks.
8. Gently combine the chopped peaches, blackberries, lemon juice, ½ cup granulated sugar and cornstarch in a large bowl and mix to combine. Pour ingredients into buttered baking dish and set aside.
9. On a lightly floured surface, roll the dough out to ½” thickness and cut biscuits using a 2” diameter biscuit cutter.
Arrange the biscuits about ½” apart over the fruit mixture. Brush the biscuit dough with the heavy cream and sprinkle with 2 tsp granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over during baking. Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Serve warm.
Picnic Potato Salad
c/o Budget Bytes
Ingredients
3.5 lbs small red potatoes
8 oz light sour cream
1/2 cup light mayonnaise
1/4 bunch parsley
1/4 bunch green onions
2 ribs of chopped celery
1/2 tsp of lemon juice
salt and pepper to taste
Directions
STEP 1: Thoroughly wash the potatoes and cut them into one inch cubes. Make sure the cubes are as uniform in size as possible to assure they cook at the same rate (you don't want some large hard pieces and some small pieces that turn to mush).
STEP 2: Fill a large pot half way with water and add 1/2 tsp of lemon juice. Bring the liquid to a boil then add the potatoes (be careful! you will get burned if it splashes up at you). Set a timer for ten minutes then test the potatoes by piercing one with a fork. You want the fork to slide in easily but the potato chunk should not crumble. If they are still stiff, let them boil longer, checking their consistency at one minute intervals.
STEP 3: Drain the potatoes then spread them out on a cookie sheet in a single layer to cool.
STEP 4: While the potatoes are cooling, clean and finely chop the celery, parsley and green onions. Place all of the chopped vegetables in a bowl. Add the sour cream, mayonnaise, salt and pepper. Stir well, then taste test. Remember, the mixture will be mellowed out by the starchy potatoes after they are mixed. If you like a more vibrant flavor, try adding a little bit of lemon juice (1 tsp or so). You can also add a kick with a few drops of hot sauce.
STEP 5: Once the potatoes have cooled, add them to the vegetable and dressing mixture. Stir well, slightly mashing about 1/3 of the potatoes. I found that my hands worked best for this step. I stirred and "squeezed" to mash 'em up (this was fun!).
STEP 6: Chill the mixture for at least half an hour or until it is chilled through and the flavors have mixed. Enjoy!
STEP 1: Thoroughly wash the potatoes and cut them into one inch cubes. Make sure the cubes are as uniform in size as possible to assure they cook at the same rate (you don't want some large hard pieces and some small pieces that turn to mush).
STEP 2: Fill a large pot half way with water and add 1/2 tsp of lemon juice. Bring the liquid to a boil then add the potatoes (be careful! you will get burned if it splashes up at you). Set a timer for ten minutes then test the potatoes by piercing one with a fork. You want the fork to slide in easily but the potato chunk should not crumble. If they are still stiff, let them boil longer, checking their consistency at one minute intervals.
STEP 3: Drain the potatoes then spread them out on a cookie sheet in a single layer to cool.
STEP 4: While the potatoes are cooling, clean and finely chop the celery, parsley and green onions. Place all of the chopped vegetables in a bowl. Add the sour cream, mayonnaise, salt and pepper. Stir well, then taste test. Remember, the mixture will be mellowed out by the starchy potatoes after they are mixed. If you like a more vibrant flavor, try adding a little bit of lemon juice (1 tsp or so). You can also add a kick with a few drops of hot sauce.
STEP 5: Once the potatoes have cooled, add them to the vegetable and dressing mixture. Stir well, slightly mashing about 1/3 of the potatoes. I found that my hands worked best for this step. I stirred and "squeezed" to mash 'em up (this was fun!).
STEP 6: Chill the mixture for at least half an hour or until it is chilled through and the flavors have mixed. Enjoy!
Gorgonzola Butter and Corn on the Cob
c/o Annie Bakes
Ingredients
1 stick of butter-room temperature
1/3 cup crumbled gorgonzola cheese
4 strips of bacon, fried and chopped small
1/3 cup crumbled gorgonzola cheese
4 strips of bacon, fried and chopped small
Directions
add everything together and slather on your corn on the cob!
