Buttery Bourbon Peach Cobbler

Peaches are in full swing here in Virginia and man are they delicious!  The plump, brightly hued orbs of sweet and juicy 'fruitmeat' is the perfect accompaniment to both shellfish, fish and pork, even poultry.  A nice, chunk filled cobbler is easy to assemble and can be ready for your next dessert slot in no time. I was in the local supermarket looking for peaches and Elba Butcher Shoppe had just what I needed.  They have peaches by the peck, the bushel or pair, right now and I wanted to have enough for more than just one recipe.  I saw this wonderful recipe for a brown sugar cake with a Peach Bourbon Frosting and it peaked my interest.  I must create something inspired by that article, but first, I needed to complete the request of my oldest daughter, Genesis. Besides, any time is a good time to pull out my vintage Emile Henry pie dish, the beautiful ruffled retired one, "Paprika" edition. I just love it. It was a gift, a most wonderful one I might add. It is a humongous dish, made in the 90's, a full 11 inches across!  That's a mighty dish for pies and cobblers, even meat pies and quiches.

  Genesis has some firm likes and dislikes, but I know for sure she enjoys a fresh peach or two, with pleasure and gratification.  I like to grab enough for the girls to snack and go, mom included.  There's a certain nostalgia involved in eating fruit within its season, during it perfectly, wonderfully ripe time, it's a much different experience for the palate. Just Bliss.  This recipe is simple and full of flavor.  The Bourbon may be added or taken away, I wanted to add some depth of flavor, with some oaky undertones and elevation, Maker's Mark does just that and there's plenty left to either serve alongside,  save for another day or to make a boozy shake to go along with it!  

Recipe:

 5 lbs. or 16 c. fresh peach slices, 1/4 to 1/2 inch cut (this dish is huge, 11 inches across, 2 inches deep, you can use 2 regular deep pie dishes, but you will also need two more crusts)

1 stick of butter, unsalted

Juice of one medium lemon

2- 9 inch pie crusts, either store bought or homemade

1  c. pure cane sugar or brown sugar or to taste

1 tbs. Pumpkin Pie Spice

Pinch Pink Himalayan Salt

3 tbs. cornstarch

2 tbs. Maker's Mark or good quality Bourbon

SPST, (I used some freshly cracked black pepper grinds to compliment the Bourbon and sweetness of the peaches.)

 Preheat oven to 350*F. 

In a small bowl, combine sugar, salt, cornstarch and spices. Stir with fork to mix well. 

In a large bowl, add peaches, lemon juice and Bourbon.  Toss to coat.

Sprinkle evenly with sugar mixture and combine in a folding fashion until evenly coated. 

Lightly grease pie dish with a small piece of the butter and press one of the crusts into the bottom and up the sides.

Place small pats of butter across the first crust.

Add contents of bowl and spread evenly.

Add remaining pats of butter and cover with second crust.

Make slits to vent.

Bake until golden and bubbly, about 50 minutes.

Let stand before serving.

Makes Smiles and is perfect with some Vanilla Bean Ice cream or Butter Pecan! 

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  

Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread

This recipe  was a cinch using my Ninja Foodi and the results are in...Fantastic!  You will obviously have to be a fan of ripened cheese and Italian Style ham, but I don't think that will be a problem.  I used a store bought specialty fruit spread from Sam's Choice, which completed the circle with it's sweet and heat, pairing nicely with the creamy textures of the Brie and the saltiness of the prosciutto.
I used items from my herb garden and garden as garnitures for a bright and colorful presentation.  This recipe pairs well with warm, crusty breads, crackers, crudites and fruit.  Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.

Recipe:
1 wheel of Brie
1 pkg. 3 oz.  Prosciutto or 6 slices
olive oil for brushing

Instructions:

Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
 Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.