Mixed Berry & Sour Cherry Cobbler
I cannot tell you how delicious this cobbler was! It was the perfect ending to a beautiful Sunday meal. For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries. The combination turned out fabulous.
INGREDIENTS
Filling:
8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)
2 Pounds Pitted Sour Cherries
3/4 Cup Sugar
2 Tablespoons Finely Ground Instant Tapioca
1/2 Teaspoon Kosher Salt
1/4 Cup Orange Juice
Crust:
1 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
8 Tablespoons Unsalted Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Preheat your oven to 350° F. Grind the tapioca in a coffee grinder and set aside. The tapioca will thicken the juices so that the cobbler isn’t thin.
For the filling: In a large size bowl toss together the berries, cherries, 3/4 cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice. Transfer to a large glass baking dish (at least 2 1/2 quarts).
For the crust: Combine the flour, baking powder and salt in a small bowl. Set aside. Cream together the butter, sugar, eggs and vanilla in a large size bowl. Slowly beat in the flour mixture until a moist dough forms. Spoon the dough over the filling.
Bake the cobbler for 1 1/4 hours until the juices are thick and bubbly and the topping is golden brown. Remove from the oven and cool on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 12
Wok Garlic Green Beans
If you don’t have a wok don’t worry about it. Just use a large sauté pan.
INGREDIENTS
1 Tablespoon Sesame Oil
4 Slices Chopped Uncured Smoked Bacon
1 Pound Trimmed Green Beans
6 Sliced Garlic Cloves
1 Large Chopped Green Onion
1 Tablespoon Fresh Lemon Juice
Heat the oil in a large sauté pan or wok over a high heat. Add the chopped bacon and cook for 2 minutes. Add the green beans and stir fry for 5 minutes over a medium heat. Add the garlic and green onions and cook for another minute. Stir in the lemon juice and cook for another minute. Remove from the heat and transfer to a serving dish. Serves 4
Mom’s Minestrone Soup
This easy and delicious soup can be made ahead. I like to make it to have for lunch after church. Mom’s Minestrone Soup can be made for lunch, dinner or a first course. Great in all seasons!
INGREDIENTS
3 Cups Vegetable Broth
2 Diced Tomatoes
2 Cups Cooked Navy Beans (Canned or Home Cooked)
2 Chopped Carrots
1 Chopped Onion
1 Chopped Zucchini
2 Cups Ditalini Pasta
1 Teaspoon Thyme
1/2 Teaspoon Sage
2 Bay Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Grated Parmesan Cheese (Optional)
2 Tablespoons Basil (Optional)
In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on low for 6 hours. If you want to cut down on the cooking time you can cook on high for 3 hours. 35 minutes before the soup is done cooking add the pasta and zucchini. Cover and cook for 35 minutes. Remove from the heat and remove the bay leaves. Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like. Serves 4
Mother’s Day Breakfast Cobbler
Don’t be afraid to make this fruit dessert for Mother’s Day breakfast. Serve it with a scoop of plain yogurt on the top. Everyone loves this breakfast treat.
INGREDIENTS
1 Cup Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 1/4 Teaspoons Ground Cinnamon
4 Tablespoons Chilled Unsalted Butter
1/4 Cup Room Temperature Honey
1/2 Cup Milk
1 Pound Ripe Plums (Split In Half & Pitted)
3 Tablespoons Light Brown Sugar
3 Tablespoons Wheat Germ
Plain Yogurt For Serving
Preheat your oven to 375° F. Lightly butter and flour a medium size glass baking dish. Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl. Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly. In a small size bowl whisk together the honey and milk. Add all at once to the dry ingredients. Stir to combine all of the dry ingredients. The spread the batter into the prepared baking pan. Using a knife score an X through the skin of each plum half. Arrange the plums skin side up in a single layer over the batter. Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl. Cut in the remaining 1 tablespoon butter to form a cumbly topping. Sprinkle the topping over the plums. Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned. Remove the cobbler from the oven and cool in the pan for 10 minutes. Slice into wedges and serve topped with plain yogurt. Serves 4
Mother’s Day Eggs Benedict
Disgustingly Delicious! Eggs Benedict is known as that special occasion breakfast dish. Don’t be intimidated by making the hollandaise sauce. It really is easy especially if you have a food processor or blender. Make this fancy breakfast for your deserving mother this Mother’s Day!
INGREDIENTS
12 Poached Eggs
Hollandaise Sauce:
4 Large Room Temperature Egg Yolks
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Hot Water
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground White Pepper
1 Cup Unsalted Melted & Hot Butter
To Assemble:
2 Tablespoons Butter
12 Slices Canadian Bacon or Ham Slices
6 Split & Toasted English Muffins
Make 12 poached eggs. To make the hollandaise sauce put the egg yolks, lemon juice, hot water, salt and pepper in a food processer or blender. Pulse for just 4 seconds. While the food processer is running slowly pour in the hot melted butter. Pulse for 1 minute until the mixture is thick and creamy. To assemble add 2 tablespoons of butter to a large skillet over a medium heat. Melt the butter. Add the Canadian bacon or ham slices. Cook for 2 minutes on each side. Arrange 2 toasted muffin halves on each plate. Place 1 Canadian bacon or ham slice and 1 poached egg on each muffin half. Spoon 2 tablespoons of hollandaise sauce over each. Serves 6
Southern Cornbread
Here is a classic unsweetened Southern cornbread that is perfect for a round or rectangular loaf, a savory stuffing and corn sticks. For savory variations, stir into the batter a generous handful of crumbled crisp bacon or cut corn kernels, some minced fresh jalapenos or chopped scallions or a cup of shredded Monterey Jack cheese.
INGREDIENTS
1 1/2 Cups Coarse Ground Yellow Cornmeal
3/4 Cup Unbleached Flour
3/4 Teaspoon Salt
2 Teaspoons Baking Powder
2 Beat Eggs
1/2 Cup Buttermilk
1 Cup Milk
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375° F. Grease a 2 quart glass baking dish. In a large size bowl, stir together the cornmeal, flour, salt and baking powder. In a separate medium size bowl, beat the eggs with the buttermilk and milk. Add the egg mixture to the cornmeal mixture and stir together until just moistened. The batter should be slightly lumpy. Stir in the melted butter. Pour the batter into the prepared baking dish and bake for 25 minutes until the top is golden brown. Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before cutting it into squares and serving. If you are using it for stuffing, let the cornbread cool in the pan for 10 minutes, then turn it out onto a large baking sheet. Using your fingers, crumble the cornbread into coarse bits. Spread the crumbles out on the baking sheet and allow them to air dry for 2 hours. Then prepare the stuffing or store the cornbread in a plastic bag for up to 2 days. Serves 8 or makes 2 quarts crumbled.
Roasted Cornish Hens
Use Victoria’s Dry Rub to add new flavor to these roasted hens. You can stuff them with either wild rice or my Southern Cornbread (recipe to follow).
INGREDIENTS
Stuffing & Hens:
2 Tablespoons Unsalted Butter
6 Ounces Diced Andouille Sausage
3 Diced Carrots
1/2 Cup Chopped Onion
3 Diced Celery Stalks
3 Minced Garlic Cloves
1 Bay Leaf
2 Tablespoons Chopped Sage
Crumbled Southern Cornbread or Wild Rice
1/4 Cup Chicken Stock
4 Cornish Game Hens (1 1/2 Pounds Each)
Victoria’s Dry Rub
Or 1 Teaspoon Kosher Salt & 1 Teaspoon Freshly Ground Pepper
1 Tablespoon Melted Unsalted Butter
Prepare the stuffing. In a large skillet melt the butter over a medium heat. Add the Andouille sausage, carrots, onions, celery, garlic and bay leaf. Cook for 5 minutes. Add the sage and either cornbread or cooked wild rice. Continue to cook for a few minutes. Stir continuously to blend the flavors. Add the chicken stock, stir and continue to cook for 2 minutes. Remove from the heat and set aside until you are ready to stuff the hens. This stuffing can be prepared and refrigerate, covered, up to a day in advance. Remove the bay leaf before stuffing.
Thoroughly rinse and dry the hens. Rub the hens inside and out with Victoria’s Dry Rub or the salt and pepper mixture. Fill the cavity of each hen with 3/4 cup of stuffing. Spoon the remaining stuffing into a well buttered baking dish and cover with a tight fitting lid or aluminum foil. Arrange the hens in a roasting pan and brush with the melted butter. Place the pan and baking dish in the oven. Roast for 45 minutes until the hens are nicely browned and crisp and the juices run clear when a thigh is pricked with a fork. The dish of stuffing should be very hot. Serve each hen on a small bed of additional stuffing. Serves 4
Mother’s Day Chocolate Mousse
Here is an easy, but elegant Chocolate Mousse that is sure to make your mother smile.
INGREDIENTS
3/4 Cup Unsalted Butter
3/4 Cup Unsweetened Dutch Cocoa
3 Large Separated Eggs
3/4 Cup Sugar
1 1/4 Cups Heavy Whipping Cream
3 Tablespoons Orange Liqueur
3 Tablespoons Vanilla Extract
Extra Whipped Cream For Garnish
Raspberries For Garnish
In a medium saucepan melt the unsalted butter over a low heat. Remove from the heat and stir in the cocoa. Mix until smooth. Set aside to cool. In a large size bowl beat the egg yolks, with a hand mixer, until they are nice and thick. They should have a lemon color. Slowly beat in 1/4 cup of sugar. Beat until light and fluffy. Now beat in the cocoa mixture on low. Stir in 1/4 cup of the heavy cream and the orange liqueur. In a medium size bowl beat the egg whites until they are stiff. Fold the egg whites into the chocolate mixture. Beat the remaining heavy cream, sugar and vanilla in a medium size bowl until soft peaks form. Be careful not to over beat. You don’t want to end up with butter. Fold into the chocolate mixture. Spoon into individual dessert dishes. Refrigerate for 3 hours or overnight. Garnish with whipped cream and raspberries. Serves 8
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Huevos Con Chorizo
Huevos Con Chorizo (scrambled eggs with chorizo) is a classic Mexican breakfast dish with a combination of eggs and spicy chorizo sausage. Chorizo is a Mexican sausage with a unique flavor that can be found in Mexican food stores and other specialty stores.
INGREDIENTS
1/4 Pound Chorizo Sausage With Casings Removed
6 Large Eggs
3 Tablespoons Butter
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Minced Fresh Cilantro (Optional)
Crumble the chorizo into a medium size skillet. Cook over a low heat until dry and crumbly. Drain off the fat and set aside. In a separate medium size skillet melt the butter over a medium heat. In a small size bowl lightly beat the eggs. Pour the eggs into the skillet. Stir constantly. When the eggs are half cooked stir in the chorizo and finish cooking the eggs. Season with the salt and pepper. Sprinkle with the cilantro. Serve immediately. Serves 4
*Goes well with Cinco de Mayo Salsa
