Thursday, May 17, 2012

National Cherry Cobbler Day

(Google Image) 

By Chef Diane

This year for Mother's Day my family went to a Sunday Brunch at a local restaurant, the fanciest place in town.  It is called The Castle, because it resembles one, but it used to be the stables for an antebellum home.  It has been remodeled and is a beautiful place to eat, and the food is wonderful.  They have real cloth tablecloths, big cushiony chairs, with arms, and waiters who are very attentive.

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For brunch they had the usual breakfast fare, eggs, bacon, sausage, grits, fruit and cereal, they also had a mixed vegetable medley, rice, sweet potato casserole and lamb steaks.  I didn't have a chance to try everything, but what I did have was so delicious I didn't think I would have any room for dessert.  Luckily I saved a spot just big enough for the warm cherry cobbler.  It was served from a chaffing dish to keep it warm, and the taste was extraordinary.  The tartness of the cherries along with sweetness from raisins, the crunch of pecans and covered with a cake like crust.  Like my daddy always says..."So good makes you want to slap your mama"!

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Today is National Cherry Cobbler day, a chance for you to make some delicious cherry cobbler for yourself.  When early American settlers first arrived in the New World, many of the ingredients found in their old favorite recipes were pretty much unheard of in this new country. Settlers had to improvise and experiment using different ingredients, thus creating new dishes like cobblers. They became so fond of these new tasty treats that they were often served as the main course for a meal. It was not until the 19th century that cobbler became a dish primarily served for dessert.

Below is a recipe by Emeril Lagasse on The Food you can try when making your cobbler.  Don't forget to add a scoop of ice cream on top.  Enjoy!

(Google Image) 
Cherry Cobbler
  • 6 cups tart red cherries, pitted
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch

  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk

Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonful’s onto filling. Bake for 25 minutes until browned and bubbly.

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