Cherry Cobbler

Fresh cherries are a delight.

This is a fact. Cherries are friendly happy fruit that, when eaten fresh, burst with the flavor and tastes of summer. When eaten cooked, they’re like a giant hug from a grandmother.Cherries do have a downside—the pit. You have to work for this summer sweet treat, however, with the proper equipment pitting cherries can actually be pretty quick. I have stumbled across a lovely multi-cherry pitter that makes pitting cherries for cobbler and jams a breeze. Frankly, it makes baking with cherries a lot less PITiful.I have found that one of the easiest and most charming cherry recipes is a basic cobbler. Easier than a pie, cobblers just scream love and comfort.  The filling has all the same pie elements but it’s the dish that it’s baked in and the top crust that make it a bit different.I tend to always keep a box of premade pie dough from Market Street in my fridge. You never know when it’s going to be needed right?

From a weeknight chicken potpie to a quick cobbler, premade pie dough is a pantry staple. Plus, Market Street has a few options to select from that will hit any price point you may have.Now, cherry talk. Every year Market Street is always the first on the block to have cherries out. They know that cherries are a part of summertime fun and are ready to supply the masses with the freshest, sweetest cherries.

While you’re at Market Street grabbing the cobbler necessities (brown sugar, vanilla, cinnamon, orange extract and orange zest!) pop by the Dish Department to treat yourself to a fun, new baking pan. Not only do I think cherries a delight, but I also think a new baking pan is one too!

Cherry Cobbler

Author note: The filling (without the corn starch) can be combined up to 8 hours before baking. Add the cornstarch to the mixture just before baking. If the edges start to brown too quickly, cover with strips of foil to prevent burning (about 15-20 minutes into baking).

2 1/4 pounds cherries, pitted

1 cup brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

2 tablespoons cornstarch

1/4 teaspoon orange extract

1 teaspoon vanilla extract

3 tablespoons Grand Marnier

Zest of 1 orange

pie dough, rolled out to cover the top of baking dish

  1. Heat the oven to 425 degrees.
  2. Combine all ingredients together, except the pie dough, into a large bowl. Mix well.
  3. Place the filling into a square baking pan. Cover the top of the pan with pie dough and secure the edges. Make an X on the top of the dough.
  4. Bake for 35-40 minutes, or until the top of the dough is golden brown. Remove from the oven and let cool.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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Coconut Citrus Chicken

Coconut Citrus Chicken

1 13.5 ounce can coconut milk

1/4 cup fresh lime juice

1/2 cup fresh orange juice

1/4 teaspoon red pepper flakes

1 teaspoon ground ginger

2 teaspoons kosher salt, plus more for seasoning

1/2 bunch of cilantro, rough chopped, plus more for topping

5 garlic cloves, crushed

3-4 pounds bone-in, skin on chicken pieces (I prefer half drumsticks an half chicken thighs)

canola oil

  1. In a large bowl mix the coconut milk, lime juice, orange juice, red pepper flakes, ginger, 2 teaspoons kosher salt, cilantro and garlic cloves. Mix well to combine.
  2. Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
  3. 30 minutes before roasting remove the chicken from the fridge and pat dry. Drizzle a bit of oil on top of the chicken and sprinkle with a pinch or two of kosher salt.
  4. Heat the oven to 450 degrees.
  5. Place the chicken on a foiled-lined baking sheet. Place the chicken into the oven and roast for 35 minutes, or until the chicken is cooked all the way through.
  6. Remove from the oven and cover with foil. Let rest for 10 minutes. Serve warm.

Saffron and White Wine Mussels

Saffron and White Wine Mussels

Author note: Simple and satisfying, these mussels cooked with saffron and white wine are easy enough for a weeknight but also memorable enough for a dinner party. Saffron and lemon zest adds dimensions of flavor while butter finishes it with a layer of creaminess.

1/4 teaspoon saffron threads

1 1/2 cups Pinot Grigio

1 cup fish stock

4 tablespoons unsalted butter

3 garlic cloves, chopped

1/2 cup shallots, diced

1 teaspoon kosher salt

2 pounds mussels

zest of 1 lemon

fresh parsley, chopped

crusty bread

  1. Place the wine, stock and saffron into a bowl. Let the saffron infuse the wine mixture for 15 minutes.
  2. Place 3 tablespoons of butter into a large saucepan. Once the butter is melted, add the garlic, shallots and 1/2 teaspoon salt. Sauté for 2-3 minutes, or until the shallots are softened.
  3. Deglaze the pan with the white wine saffron mixture. Add the remaining 1/2 teaspoon kosher salt. Continue to cook the mixture until the wine begins to boil.
  4. Add the mussels and stir well to combine. Cover the pan with a lid and cook for 5 minutes, or until all the mussels opened. Open the lid once to stir the mussels.
  5. After five minutes, remove the lid. Ladle the cooked mussels into individual bowls (discard any mussels that have not opened).
  6. Add the reaming two tablespoons of butter and the lemon zest to the cooking liquid. Stir to melt the butter.
  7. Ladle the pan sauce over the mussels. Top with parsley and serve with crusty bread.

Prosecco and Sorbet

Prosecco and Sorbet

Author note: Champagne is another variety of “bubbles” that works well with this recipe.

strawberry or raspberry sorbet

strawberry slices

prosecco

mint leaves

  1. Place one scoop of sorbet into a serving glass. Top with prosecco. Add strawberry slices and mint leaves to the drink. Serve immediately.

Sheet Pan Roasted Vegetables with Tahini Dressing

Sheet Pan Roasted Vegetables with Tahini Dressing

1 bundle of carrots, peeled and halved

1 head cabbage, cut into 8- 10 wedges

radishes, thickly sliced

1 red onion, cut into bite sized wedges

extra-virgin olive oil

kosher salt

tahini dressing, see recipe below

fresh lemon juice

pita bread (optional)

greek yogurt (optional)

  1. Heat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the vegetables onto the tray in one even layer (this helps with even roasting). Drizzle with olive oil and salt. Place back into even layer on the sheet.
  3. Place into the oven and roast for 35-40 minutes or until the vegetables at a desired browned.
  4. While the vegetables roast, make the tahini dressing.
  5. Remove the vegetables from the oven. Add fresh lemon juice to the vegetables. Turn off the oven.  Serve with tahini dressing.
  6. If you prefer to serve with Pita, put the desired amount of pitas into the oven and let warm for 2-3 minutes. Remove the pitas, fill with the vegetables and drizzle with tahini dressing and Greek yogurt.

for the tahini dressing

1/3 cup plain yogurt

1/4 cup tahini

1/4 teaspoon ground coriander

1/2 teaspoon kosher salt

3 tablespoons fresh lemon

2 garlic cloves, finely chopped

2 tablespoons extra-virgin olive oil.

  1. Combine ingredients into a bowl. Whisk until well combined. Store in an airtight container in the fridge for one week.

Charcuterie Board with Smothered Tomatoes

I love a good dinner party, especially the kind where the table is set with multiple layers of dishes that foretell of the evening’s coming delights. Collective anticipation grows when dish after dish is brought from the kitchen to the table. This type of evening is a treasure and it typically ends late when friends walk away with their body and soul fed.

However, some gatherings should simply revolve around conversation and grazing. These evenings have their own enchantment of a relaxed atmosphere of food, wine and relationships.

My approach to these types of get togethers almost always revolve around a few wooden boards filled with charcuterie, cheeses, apple slices, bread and smothered tomatoes. Putting together a board involves more prep time than cook time—but even still, it’s a simple and enjoyable task.Of course, the wine served on these evenings is critical.  There aren’t revolving plates of food being brought to the dinner table where different pairings of dishes and wines are necessary. What’s being showcased is simple: meats, cheeses and produce. What is served to drink is going to bring out the flavor in each of these items—which is important during these types of dining experiences. The wine needs to be the standout and that’s why I look to Napa Valley and their Cabernets.

Napa Valley Cabernet Sauvignons are treasures. The tastes of these Cabernets are delicate yet bold. They are incredibly memorable because after each bottle is finished, it leaves you wanting more. Being a lover of a big Cab, there is always a bottle (or two) of Cabernet waiting to be served on diners like these—winter, spring, summer of fall. The tannic Cab pairs beautifully with the meats, cheeses and accoutrements.

Recently, I had a group of eight friends join me for one of these nights of grazing. The table was filled with three types vessels piled with the odds and ends of a charcuterie and cheese board: meats, cheeses, fruits, vegetables, pickles and condiments. The purpose, of course, was to have a laid-back evening with new and old friends—but it was also to showcase the beauty of grazing.
An hour before my guests arrive I open a bottle of Napa Valley Cabernet. A flavorful and full-bodied Napa Cab was needed for this evening. It pairs beautifully with the cured meats, variety of cheeses and the only cooked dish of the evening—smothered tomatoes.

You see, not all my guests eat meat. Considering this, I wanted to have a grazing atmosphere but one that did not revolve around salty, cured pork products.In this instance, I serve smothered tomatoes. In this recipe tomatoes are gently simmered in a balsamic vinegar, olive oil, garlic and fresh rosemary mixture. Time and heat produce a concentrated, thickened tomato glory. This tomato condiment is incredibly versatile. It is not only complimentary enough to serve alongside breads and cheeses but it is also hearty enough to serve by itself with an appetizer fork. Plus, it pairs wonderfully with Napa Cabernet.

For get-togethers like this, I like to start my guests in the living room—a small station of wine and glasses is waiting to greet my friends. As people begin to arrive, I hand them a glass of wine (which keeps them from wandering to the kitchen) encouraging them to mingle at the front of the house. We circulate around the living room, cozily talking by the fire until all have arrived. Then—we make our way to the food. Set out an hour before arrival time, the meats and cheeses have relaxed to the perfect serving temperature. I remove individual ramekins of smothered tomatoes from a warm oven and place them on individual plates. We all sit back, grab from the boards what looks most tempting at the moment and start our evening. Talking, grazing and sipping.

I don’t know how many times I cleaned my plate to go in for more—but I did realize I wasn’t the only one who had this same plan of attack. As the trays were thinned out—and the Napa Valley wine continued to be poured, we were all in a happy state of eating, toasting and conversing the slow evening of good food, wine and relationships.

Charcuterie Board with Smothered Tomatoes

Author note: Here are my preferences for the cured meats and cheeses: prosciutto, salami, capicola, manchego, gruyere, pecorino romano and brie.

2-3 varieties of cured meats

2 hard cheeses

1-2 soft cheeses

smothered tomatoes (see recipe below)

homemade pickles (click here for recipe)

pitted olives

whole grain mustard

apple slices

crusty bread, lightly toasted

  1. Place all ingredients onto a wooden board or large platter one hour before serving.

for the smothered tomatoes

3/4 cups extra-virgin olive oil

1 rosemary sprig

2 large garlic cloves, chopped

4 cups cherry tomatoes, halved

1/4 cup balsamic vinegar

3/4 teaspoon kosher salt

crusty bread

  1. Place all ingredients (except the bread) into a sauté pan. Cook on medium heat and bring to a simmer. Simmer for 20 minutes until the tomatoes are softened and the balsamic reduced.
  2. Serve warm with crusty bread.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

No-Soak Instant Pot Black Bean Soup

No-Soak Instant Pot Black Bean Soup

Author note: If a hint of pepper is desired, add one green bell pepper, seeded and quartered to the recipe.

1 pound black beans

7 cups HOT water

2 teaspoons kosher salt

pico de gallo

sour cream

  1. Place all ingredients into the Instant Pot. Seal the lid and using the bean function cook the beans for 35 minutes.
  2. After 30 minutes of cook time turn off the Instant Pot. Set a timer for 15 minutes. Release any remaining pressure after the 15 minutes. Open the Instant Pot and serve the beans in a bowl, topped with pico de gallo and sour cream.

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