Friday, February 20, 2015

The Cookbook Project - 7/52

So I've finished my first week at my new job. All kinds of new terminology, ideas, and possibilities floating around. I'm still incredibly excited by it. In fact, I got to complete a few assignments this week and I may or may not have gone around bragging a little bit to Jason and my friend Sarah about it. Is that sad?

It might be sad.

I'm okay with that, though

It's been freezing cold the last week, so I kind of wish I'd held off on this week's project. I got groceries last Friday after work and decided to go ahead and bake this that night, but honestly I really do wish Id held off. Because cherry cobbler would have been great warm and just out of the oven on a night like tonight.

Oh well.

You win some, you... win some on a different day.

There were issues with this one. The first being that it ended up being a lot smaller than I had thought it would be, so I had to scrap the baking pan I had already pulled out and sprayed with Pam and use a small one. It is definitely only about four servings or less of food. The other problem is that nobody has cherries this time of year.

I swear, the recipe was in the February section of the cookbook! So the placement of the cherry recipes mystified me, because it was so so so out of season. But I had said I would do it, and darn it, I tried.

I ended up having to buy Bing cherries instead, so mine came out much darker than the recipe's version. I also use whole wheat flour for everything. Other than that, it was basically the same.

And completely, entirely unphotogenic. Bear with me, I promise some sort of pretty recipe will happen eventually.

Ingredients - Amounts Omitted
Sour pitted cherries, canned/jarred (I used Bing cherries in a jar)
sugar, divided
almond extract
baking powder
slivered almonds, optional

This was a pretty easy throw-together dessert, all things considered. I put cornstarch, cinnamon, and sugar in a saucepan, poured out the jar of cherries on top, juice and all, and mixed together. The thing with cherries is that they're easy to break if your stir too much, so you just stir really gently to combine.

Heat to a boil, continuing to stir consistently so it doesn't stick. Once boiling, pour into a buttered pan or "small casserole dish". For me, I ended up using one of our smallest baking pans and it still seemed a little big, so really pay attention to how much is in this.

Stick in the oven and preheat to 375 Farenheit. This lets the dish, and the cherries, warm up with the oven.

Combine the rest of the sugar, flour, and baking powder in a small bowl. Here the book tells you to melt the butter and combine with milk and almond extract. When I did this, the milk IMMEDIATELY curdled and I had to pour it out. Now, I realize everyone's first reaction is going to be to tell me that I had to let the butter cool for a bit, and I am here to tell you that I tried it after cooling and I tried it without letting cool and they both curdled. So I threw my hands up in the air and mixed the melted butter in with the flour and THEN the milk and almond extract, and it worked just fine.

Once everything is just mixed, spoon out over the hot cherries in the pan. Sprinkle with almonds, then bake for 25ish minutes or until the cobbler is lightly browned. Serve warm or cool. The book says it serves "4 or more" but I think it's right at 4 as a dessert on its own, maaaaaaybe six if you added ice cream or yogurt on the side.

This was... overwhelming. The cherries were good and the idea was good, but I would get rid of some of the sugar and the almond extract next time. It was definitely too sweet for me, and between almond slivers AND the almond extract the almond taste was just completely too much.

So next time I'll just leave out the almond extract and I'd say probably half of the sugar and I think this would be really good. Although maybe you need more of the sugar with the different kind of cherries. But I'll just eat ice cream with it and that will solve any conceivable lack-of-sugar problems, right?

In short, this wasn't my favorite cobbler recipe ever, but it seems easy to fiddle with, so I'm happy to give it another try.

Next week - Welsh Rarebit! Don't know what that is? Check in next Friday and find out! As always, if you find yourself wanting to take a crack at the cookbook yourself, you can find it here on Amazon or probably just about any larger bookstore.

P.S. Links to the Farmers Cookbook in these project posts will be affiliate links. This means that if you click through and purchase, I may receive a small commission for helping you realize how awesome this cookbook is. Please rest assured that any and all commission monies will be spent buying me more books.

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