White Sangria with Peaches & Plums
c/o The Kitchn
1/4 cup sugar
1/4 cup water
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, stemmed and pitted
1/2 cup peach brandy
In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup. Place the peaches, plums, and cherries in a large pitcher and pour the sugar syrup over top.
Add the peach brandy and stir. Add the cold Riesling and chill until ready to serve, ideally overnight. When ready to serve, fill the rest of the pitcher with ice.
Serve over ice, being sure to serve some of the stone fruit in each glass.
Cuban Mojo Grilled Pork Chops
c/o Closet Cooking
Ingredients
- 10 cloves garlic
- 1 large onion, sliced
- 1 1/2 cups sour orange juice (1 cup orange juice + 1/2 cup lime juice)
- 1 teaspoon oregano
- 1 teaspoon cumin, toasted and ground
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 pound pork chops
- 1 teaspoon oil
- 1 large onion, sliced
Directions
- Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
- Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
- Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
- Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!
Chocolate Cobbler
c/o Buns in My Oven
Ingredients
For the cobbler:
- 6 tablespoons butter
- 1 cup flour
- 3/4 cup white sugar
- 2 tablespoons cocoa powder
- 1 teaspoon espresso powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
For the topping:
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup cocoa powder
- 1 1/2 cups hot water
- vanilla ice cream or whipped cream, for serving
Directions
- To make the cobbler, pre-heat oven to 350 degrees.
- Place the butter in an 8x8 baking dish and put inoven while it preheats until butter has melted.
- Mix together dry ingredients.
- Whisk milk and vanilla into dry ingredients until well combined.
- When butter has melted, carefully spoon the chocolate mixture over the melted butter evenly.
- To make the topping, mix together the dry ingredients with a whisk. Sprinkle over the top of the chocolate cobbler.
- Slowly and carefully pour the hot water over the top, being sure to cover the topping with water.
- Bake for 30-35 minutes until the top has firmed up, but the cobbler is still quite jiggly in the middle.
- Serve warm with either vanilla ice cream or whipped cream.
