I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Hummingbird Bundt Cake with Cream Cheese Filling and Pineapple Cream Cheese Glaze

I love a traditional Southern cake, but my ability to successfully make beautiful layered creations is limited at best. So I am always looking for ways to reimagine the classic layer cakes in Bundt, loaf or sheet form. I can’t make a tall caramel cake or a lusciously frosted red velvet, so I developed cheats that offer all the deliciousness without the wonky, lopsided, collapsing layers I usually end up with.

One of my favorite Southern cakes is the Hummingbird, moist with pineapple and banana and lightly spiced. I’ve converted this cake to a Bundt version, I’d say reconstructing rather than deconstructing the classic. Instead of the layers of billowing cream cheese frosting on a the traditional cake, I fulfill the cream cheese requirement with a cream cheese and pecan filling and cover the cake with a pineapple-boosted glaze. I love the added sweetness of diced sweetened dried pineapple sprinkled on top, plus it makes the finished product pretty.

Hummingbird Bundt Cake with Cream Cheese Filling and Pineapple Cream Cheese Glaze
Serves 10
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Ingredients
  1. For the Filling
  2. 8 ounces cream cheese, at room temperature
  3. ½ cup granulated sugar
  4. 3 Tablespoons all-purpose flour
  5. 1 egg
  6. ½ teaspoon vanilla
  7. ½ teaspoon cinnamon
  8. ½ cup chopped pecans
  9. For the Cake
  10. 3 bananas
  11. 4 eggs
  12. 1 cup canola oil
  13. 2 cups granulated sugar
  14. 1 (8 ounce) can crushed pineapple, undrained
  15. 1 teaspoon vanilla
  16. 2 ½ cups all-purpose flour
  17. 1 ½ teaspoons baking soda
  18. 1 teaspoon cinnamon
  19. ½ teaspoon kosher salt
  20. ¼ teaspoon nutmeg
  21. ½ cup chopped pecans
  22. For the Glaze
  23. 4 ounces cream cheese, at room temperature
  24. 2 cups confectioners’ sugar
  25. 3 – 4 Tablespoons pineapple juice
  26. dried sweetened pineapple pieces
  27. chopped pecans
Instructions
  1. Preheat the oven to 350°. Spray a 12 cup Bundt pan thoroughly with baking spray such as Baker’s Joy.
  2. For the filling
  3. Beat the cream cheese, sugar, flour, egg, vanilla and cinnamon together in the small bowl of a stand mixer until smooth. Add the pecans and beat until thoroughly combined. Set the filling aside while you make the batter.
  4. For the Batter
  5. Thinly slice the bananas and add to the large bowl of stand mixer and add the eggs. Turn the mixer on medium low and add the oil and sugar and beat until smooth. Add the pineapple and vanilla and keep beating until the mixture is smooth. Add the flour, cinnamon, baking soda, salt and nutmeg and beat until the batter is smooth, scraping down the sides of the bowl as needed.
  6. Pour half of the batter into the prepared pan and spread it out evenly. Using a large spoon, dollop the cream cheese filling in a ring in the center of the batter. Try your best to keep it in the center of the batter. Cover the filling evenly with the remaining batter. Bake the cake for 50 minutes to an hour, until a tester inserted in the center comes out clean. Cover the top of the cake loosely with foil if it starts to brown too much. Cool the cake completely in the pan set on a wire rack, then turn it out onto the rack. Place a piece of waxed paper or foil under the rack to catch drips when you glaze the cake.
For the Glaze
  1. Beat the cream cheese and confectioners’ sugar in the small bowl of a mixer until smooth. Drizzle in the pineapple juice, scraping down the sides of the bowl as needed, until you have a thick, spoonable glaze. Drizzle the glaze over the top of the cake, pushing some of it drip down the sides. Garnish the top with the dried pineapple and chopped pecans.
Notes
  1. My stand mixer came with two bowls. I use the small bowl to make the filling, rinse and dry it and use it to make the glaze. I use the larger bowl to make the batter. If you don’t have two bowls, make the filling in the bowl, then scrape it into another bowl, clean the mixer bowl and proceed.
  2. If you don’t want to buy a big bottle of pineapple juice, look in the Latin section of the grocery for individual cans of pineapple nectar. Use the remainder to make a sweet tea punch, a great accompaniment to a slice of Hummingbird!
The Runaway Spoon http://therunawayspoon.com/blog/
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Strawberry Almond Morning Cake

Strawberry Almond Morning Cake

The strawberries are here! The strawberries are here! I anticipate strawberry season all year. I know you can buy strawberries every day now, but there is nothing like a fresh, seasonal, locally grown berry. So I wait. I may use some frozen berries during the out-of season-months, but I rarely buy the berries in the produce section. The farmers markets here start before strawberry season (the middle of April) starts, but things get exciting once the strawberries arrive. All this waiting makes the berries even sweeter, and as they fade, I look forward to the next berry harvest – blueberries and raspberries.

All this means I make the most of strawberry season while its here. I call this morning cake, because it makes a wonderful breakfast or brunch treat, not too sweet, but hearty and fresh with the burst of juicy berries. It has a lovely grainy, nutty texture from the almond meal that sets this apart from a typical coffee cake. The drizzle of creamy almond glaze ups the sweetness (you can certainly leave it off) and adds an extra hit of almond flavor. I am not, of course, saying this couldn’t be served as dessert with a scoop of ice cream or a pillow of whipped cream.

Strawberry Almond Morning Cake
Serves 9
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Ingredients
  1. For the Cake
  2. 1 pound strawberries
  3. ¾ cup (1 ½ sticks) butter, softened
  4. 1 cup granulated sugar
  5. 2 eggs
  6. ½ teaspoon vanilla
  7. ¼ teaspoon almond extract
  8. 1 ¼ cup all-purpose flour
  9. 1 ¼ teaspoons baking powder
  10. ¾ teaspoon salt
  11. ¼ teaspoon nutmeg
  12. 1 3/4 cup ground almond meal
  13. ¼ cup heavy cream
  14. For the Drizzle
  15. 1 cup confectioners’ sugar
  16. 4 – 5 Tablespoons heavy cream
  17. 1 teaspoon almond extract
Instructions
  1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper.
  2. Hull the strawberries and reserve 5 or 6 pretty ones to top the cake. Dice the remaining berries into small pieces.
  3. Beat the butter and the sugar together in the bowl of a stand mixer until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and making sure the first is incorporated before adding the next. Beat in the vanilla and almond extract.
  4. Combine the flour, baking powder, salt and nutmeg together in a small bowl, then beat into the batter on low speed, scraping the bowl as needed. When the flour is fully incorporated, beat in the almond meal and cream just until combined.
  5. Spread half the batter into the bottom of the prepared pan. The batter will be thick, and I find it easiest to use lightly wet, clean hands to press it in an even layer. Sprinkle the diced berries over the batter in an even layer, pressing them lightly into the batter. Dollop the remaining batter over the top and use wet hands to press it in evenly over the top of the berries. Do your best to cover everything, but if a few little berries are poking out, it’s okay. Decorate the top of the batter with some strawberry halves if you’d like.
  6. Bake the cake for 45 – 55 minutes, until a tester inserted in the center of the cake comes out clean and the top is firm and golden. Cool the cake completely.
For the Glaze
  1. Whisk the confectioner’s sugar cream and extract together in a small bowl until smooth and drizzle-able. Use a spoon to artistically drizzle the glaze over the top of the cake and leave to set.
  2. Slice into squares and serve.
Notes
  1. I like this cake even better the next day.
The Runaway Spoon http://therunawayspoon.com/blog/
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Old Fashioned Chocolate Buttermilk Cake

Old Fashioned Chocolate Buttermilk Cake

I’ll admit, with all the travel to share Pimento Cheese The Cookbook I did in the fall, I got a little behind on recipe planning. So I’ve had a bit of a scramble to get myself organized, get things tested and photographed and out on the blog. When I started thinking about Valentine’s Day, I racked my brain to come up with something decadent, romantic, creative and over the top. But the ideas just weren’t coming. So I stepped back and said to myself, just think of something really chocolatey. And this was the first recipe that came to mind. The starting point for this is written on piece of lined notebook paper, in a much younger version of my handwriting. I must of copied it out of a cookbook or from somebody, maybe when I was a teenager. I know it was a staple of my repertoire for awhile, but I was surprised that my mind brought it out when I needed to think of chocolate. I mean, that’s going back aways! I’ve updated the recipe a bit, streamlining it and making the frosting a touch easier to work with, but this is just plain, old fashioned good.

I made this again for friends and one immediately asked for the recipe, because it was just like something here grandmother used to make, so I knew I’d hit on the right recipe for Valentine’s. Because showing someone you care isn’t just about fancy frippery and gimmicks, it’s about good old fashioned love and kindness, and this cake just shouts that out.

Old Fashioned Chocolate Buttermilk Cake
Serves 12
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For the Cake
  1. 2 cups all-purpose flour
  2. 2 cups granulated sugar
  3. 1 teaspoon baking powder
  4. ½ teaspoon salt
  5. 1 cup (2 sticks) butter
  6. 1 cup water
  7. 1/3 cup unsweetened cocoa powder
  8. ½ cup buttermilk
  9. 2 eggs
  10. 1 teaspoon vanilla
For the Frosting
  1. ¼ cup (half of a stick) of butter
  2. 4 Tablespoons buttermilk
  3. 3 Tablespoons unsweetened cocoa powder
  4. 2 ¼ cups powdered sugar
  5. ½ teaspoon vanilla
For the Cake
  1. Preheat the oven to 350°. Grease a 9 by 13 inch glass baking dish.
  2. Combine the flour, sugar, baking powder and salt together in the bowl of a stand mixer. Place the butter, water and cocoa powder in a pan and bring to a boil, stirring constantly. With the mixer running, pour the hot chocolate mixture into the dry ingredients and beat until smooth. Add the buttermilk, then the eggs and vanilla and beat until smooth.
  3. Scrape the batter into the prepared pan and bake for 25- 30 minutes, until a tester inserted in the center comes out clean.
For the frosting
  1. As soon as the cake comes out of the oven, bring the butter, cocoa and buttermilk to a boil in a pan (you can use the same one used earlier). Remove the pan from the heat and beat in the powdered sugar until smooth.
  2. Pour the warm frosting over the still warm cake, tilting the pan to cover the cake evenly, and leave to cool.
The Runaway Spoon http://therunawayspoon.com/blog/
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Eggnog Pound Cake

Eggnog Pound Cake

Pound cake is one of the best holiday desserts out there. It is easy to make, can be made ahead, is perfect for transport and imminently customizable. Pound cake really just uses the most basic techniques of baking, made easy using an electric mixer, and it’s a pretty forgiving process. A pound cake can easily be made a few days ahead and kept wrapped tightly on the counter. It can even be frozen (without a glaze or frosting). And if the cake dries out, toast the slices and serve with a drizzle of sauce. A pound cake is sturdy, so it can travel to a party or a road trip without fear of layers sliding apart. And the list of what you can do with a pound cake is endless. Serve it with ice cream, whipped cream, chocolate, caramel or fruit sauce. Berries, poached fruit, jam or a combination of any of the above.

Here, I up the holiday factor by adding in one of my favorite festive flavors, eggnog. The sweet, creamy flavor is incorporated both into the cake and with a rich frosting, all set off by spicy nutmeg. This cake can make a simple, homey treat or an impressive display. Put it on your favorite funny Santa plate or an elegant cake stand as a centerpiece for a dessert buffet.

Eggnog Pound Cake
Serves 12
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For the cake
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3 cups granulated sugar
  3. 6 eggs
  4. 3 cups flour
  5. ½ teaspoon nutmeg
  6. ¼ teaspoon kosher salt
  7. ¼ teaspoon baking soda
  8. 1 cup prepared eggnog
For the frosting
  1. ¼ cup unsalted butter, softened
  2. ¼ cup eggnog, at room temperature
  3. ½ teaspoon vanilla
  4. ¼ teaspoon nutmeg
  5. 2 cups confectioners’ sugar
For the cake
  1. Preheat the oven to 325°. Grease and flour a 12 cup bundt pan.
  2. Beat the butter in the bowl of a large stand mixer on medium until creamy. Slowly add the sugar and beat until light and fluffy, a good 5 minutes, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition.
  3. Combine the flour, nutmeg, salt and baking soda and add the creamed mixture, alternating with the eggnog. Do this in three additions, ending with eggnog. Scrape down the sides of the bowl as needed.
  4. Spread the batter into the prepared pan and bake for 50 -60 minutes until a tester inserted in the center comes out with just a few moist crumbs attached. Cover the top of the cake loosely with foil if it begins to brown to much. Cool the cake in the pan for about 10 minutes, then invert it on a wire rack to cool completely.
For the frosting
  1. Beat the butter, eggnog, vanilla and nutmeg together in the bowl of a stand mixer on medium until smooth and creamy. Add the confectioner’s sugar gradually and beat until combined and smooth. You want a thick but pourable icing, so adjust with extra eggnog or sugar as needed. Spoon the frosting over the completely cooled cake.
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Gingerbread Brownies with Buttermilk Glaze

Gingerbread Brownies with Buttermilk Glaze

My first introduction to “gingerbread” was the cute crisp gingerbread men cookies decorated with cinnamon candies and white icing we are all so familiar with. Few of those were homemade, and none ever did much for me. So I really never much thought of gingerbread as a favorite part of my holiday season. Those cookies sure are cute, but not much in the flavor department.

But then I discovered, deep, dark, cakey, traditional gingerbread and I was hooked. The warm spices of gingerbread are now a true holiday favorite for me. I love the way gingerbread smells, while the batter is being stirred up and as the gingerbread bakes. The combination of spices and the rich, deep molasses are immediately homey and comforting. These bars are a fun way to share the classically holiday flavors of gingerbread at any party or gathering. The sweet and tangy buttermilk glaze adds an extra layer of lovely.

Gingerbread Brownies with Buttermilk Glaze
Serves 16
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For the Brownies
  1. 1 ¾ cups all-purpose flour
  2. 1 cup packed light brown sugar
  3. 1 teaspoon ground ginger
  4. 1 teaspoon ground cinnamon
  5. ½ teaspoon baking powder
  6. ½ teaspoon salt
  7. ½ teaspoon ground cloves
  8. ¼ teaspoon ground nutmeg
  9. ¼ teaspoon ground allspice
  10. 2 large eggs
  11. 1/3 cup molasses
  12. ¼ cup butter, melted and cooled
For the Glaze
  1. 1 ½ cups confectioner’s sugar
  2. 3 Tablespoons buttermilk
  3. ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350°. Line a 8 by 8 inch brownie pan with non-stick foil or parchment.
  2. Mix the flour, brown sugar, baking powder salt and spices together in a large bowl. Use a fork to combine everything and break up any lumps of brown sugar.
  3. In another bowl, combine the eggs, molasses and melted butter until thoroughly combined. Add to the dry ingredients and stir together until everything is incorporated and there are no dry ingredients visible. The molasses is thick, so this will take a little effort.
  4. Scrape the batter into the prepared pan and use lightly moistened fingers to press it out to the edges and smooth the top. Bake for 20 minutes, until a tester inserted in the center comes out with just a few crumbs clinging to it.
  5. Cool the brownies in the pan.
For the Glaze
  1. While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps. Spread the glaze over the baked bars and leave to set, at least 15 minutes. Lift the brownies out of the pan using the foil or parchment. Cut into bars.
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Decadent Chocolate Bread Pudding (and variations)

Decandent Chocolate Bread Pudding

I’ve been making this bread pudding for years, when I really want to pull out the stops for a decadent, but homey, dessert. It’s another of those recipes written on card, transferred to a notebook, moved to a file folder – the victim of my many attempts to organize a lifetimes worth of shared and saved recipes. The chocolate custard soaks through the bread and the chocolate morsels add little surprises of molten chocolate. This is not a dessert for the faint of heart.

When I was making this again to test and photograph it, I was suddenly struck with great indecision. Should I make a peppermint version? Add a new sauce? I finally decided the most helpful thing to do would be to stick with the basics and share this template recipe, which is utterly delicious and perfect as it is. But I offer some seasonal variations and additional trimmings from the archives.

Decadent Chocolate Bread Pudding (and variations)
Serves 6
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Ingredients
  1. 1 pound loaf challah bread or soft Italian bread
  2. 3 cups heavy whipping cream, divided
  3. 8 ounces semisweet chocolate
  4. 2/3 cup granulated sugar
  5. ½ cup (1 stick) butter, melted
  6. 5 large eggs
  7. 1 teaspoon vanilla
  8. ½ cup whole milk
  9. 11.5 ounce bag milk chocolate morsels
Instructions
  1. Cut the bread into roughly 1-inch chunks and set aside.
  2. Break the chocolate into small pieces and drop it in a food processor. Heat 1 cup of the heavy cream in the microwave (about 45 seconds) or in a saucepan until just steaming. Do not boil or bubble. Process the chocolate for a few seconds to break it up, then pour over the warm cream and process until smooth. Leave to cool for about 5 minutes.
  3. Add the sugar, the melted butter and the vanilla to the chocolate mixture and process until smooth. Add the eggs one at a time, processing until smooth between each addition. Scrape the chocolate mixture into a capacious bowl –one that will fit the bread too. Stir in the remaining 2 cups cream and ½ cup milk and stir until smooth. Add the bread cubes and the chocolate morsels to the bowl and gently stir until the bread is well coated, the morsels are evenly distributed and everything is well combined. Scrape the mixture into a greased 9 by 13 inch baking dish. Cover with plastic wrap and refrigerate for at least one hour, but up to six.
  4. When ready to bake, preheat the oven to 350°. Take the baking dish out of the fridge for 10 – 15 minutes to get the chill off. Bake for 55 minutes to an hour, until a tester inserted in the center comes out clean.
  5. Serve warm.
Notes
  1. You can serve this with ice cream, plain vanilla, salted caramel or peppermint or with whipped cream, or try it drizzled with Toffee Sauce or Bourbon Sauce.
  2. Give an autumn twist by adding 2 cups of dried cranberries, soaked in a little brandy to plump and ½ cup chopped walnuts, using just 1 cup of chocolate morsels.
  3. As the holidays approach, mix this up to make a Mint Chocolate Bread Pudding. Swap the vanilla for ½ teaspoon peppermint extract and use white chocolate chips instead of milk chocolate. Sprinkle the top with crushed peppermint candies before serving.
The Runaway Spoon http://therunawayspoon.com/blog/
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Caramel Oatmeal Cake with Broiled Frosting

Caramel Oatmeal Cake with Broiled Frosting

I’m sticking to my simple comfort food theme here. This recipe is no innovative or new, just simple delicious. You’ll find similar versions in all sorts of community cookbooks I am sure. It’s the type of 9 by 13 dessert you might take to a church social or a big family gathering. The cake is delightfully moist and hearty with a nice caramel undertone. The topping adds sweetness and crunch, but I promise is not overwhelmingly coconutty. Cut this in small pieces to serve a big crowd or big slabs with a scoop of vanilla ice cream for a comforting, filling dessert. I bet someone you serve it too will have a memory of something similar in from his or her childhood.

Caramel Oatmeal Cake with Broiled Frosting
Serves 10
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Cake
  1. 1 cup old-fashioned oats
  2. 1 ½ cups boiling water
  3. ½ cup (1 stick) butter, softened
  4. 1 cup granulated sugar
  5. 1 cup light brown sugar, firmly packed
  6. 2 eggs
  7. 1 teaspoon vanilla
  8. 1 ½ cups all-purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon baking soda
  11. ½ teaspoon salt
  12. ½ teaspoon cinnamon
Broiled frosting
  1. ½ cup (1 stick) butter
  2. ¾ cup light brown sugar, firmly packed
  3. 1 Tablespoon heavy cream
  4. 1 cup shredded coconut
  5. 1 cup finely chopped pecans
Instructions
  1. For the Cake
  2. Preheat the oven to 350°. Spray a 9 by 13 inch baking dish with cooking spray (I like Baker’s Joy for baking).
  3. Put the oats in a bowl and pour over the boiling water. Leave the oats to soak for 20 minutes.
  4. Cream the butter and both sugars together in the bowl of an electric mixer until creamy and smooth, scraping down the sides of the bowl several times. Add the eggs, one at a time, beating thoroughly after each addition. Beat in the vanilla. Slowly beat in the flour, baking powder, baking soda, salt and cinnamon until completely incorporated, scrapiing down the bowl as needed. Beat in the soaked oats until combined. Scrape the batter into the prepared pan and smooth the top. Bake the cake for 30 minutes, until the top is just beginning firm.
  5. For the Frosting
  6. Make the frosting while the cake is baking, put the butter, brown sugar and cream in a medium saucepan and heat over medium, just until the butter melts. Remove from the heat. A gew minutes before the cake timer goes off, bring the mixture to a boil over medium high heat and boil for 1 minutes. Stir in the coconut and pecans until well combined. Take the cake out of the oven and pour and spread the frosting over the top. The frosting will be thick, just do you best to spread it out. Don’t worry about evenly covering the cake, or if some of the cake seems to pull up and mix with the frosting. The end result is a fabulous concoction of cake and gooey frosting.
  7. Return the pan to the oven and bake for 12 – 15 minutes until a tester inserted in the center comes out clean.
Notes
  1. I particularly like the cake served slightly warm, but it is equally delicious at room temperature, and leftovers make a delicious breakfast, room temperature or lightly warmed.
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Peach Bourbon Cake with Sweet Tea Peaches

Peach Bourbon Cake with Sweet Tea Peaches

Here I go again. Peaches and bourbon. They just go so well together, and when I am standing in the kitchen with some marvelous summer peaches, I just want to add a little splash. The peaches have been so amazing this year – I’ve jammed, spiced, ketchuped and canned a huge amount. But I went a little overboard on the buying. I created this recipe for a family dinner when I found myself with an overabundance of peaches, and added a touch of bourbon at the end. But I still had more peaches, so I upped the Southern factor by making a sweet tea infused compote, which adds another layer of flavor. You could add a dollop of whipped cream or a scoop of ice cream, but it is rich enough as is. The cake would also be delicious with Peach Butterbourbon Sauce and the compote would be delicious on its own or stirred into some yogurt for breakfast.

Peach Bourbon Cake with Sweet Tea Peaches
Serves 8
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Ingredients
  1. Peach Bourbon Cake
  2. 4 medium sized peaches
  3. 3 cups flour, divided
  4. 1 cup (2 sticks) butter, at room temperature
  5. 1 cup granulated sugar
  6. 1 cup light brown sugar, packed
  7. 4 eggs
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. ½ cup buttermilk
  11. 1 teaspoon vanilla extract
  12. 2 Tablespoons bourbon
  13. Sweet Tea Peaches
  14. 1 cup water
  15. 1 cup granulated sugar
  16. 2 black tea bag
  17. 8 medium peaches
Instructions
  1. Preheat the oven to 325°. Grease a 12-cup Bundt pan thoroughly.
  2. Peel and pit the peaches and cut into small chunks. Toss with ¼ cup of the flour and set aside.
  3. Beat the butter and sugars together in the bowl of a stand mixer for 5 minutes, scraping down the sides of the bowl several times, until light and fluffy. Add the eggs, beating well after each addition and scraping down the bowl. Add the remaining 2 ¾ cups flour, baking powder and salt alternately with the buttermilk, scraping down the bowl, until completely mixed. Beat in the vanilla and bourbon.
  4. Gently fold the floured peaches through the batter distributing the chunks evenly. Scrape the batter into the prepared pan and bake for 45 – 50 minutes, until a tester inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out on to a wire rack to cool completely.
For the Peaches
  1. Stir the water and sugar together in a saucepan and bring to a boil. Boil for about 5 minutes, until the sugar is dissolved and the mixture is syrup. Remove from the heat and add the tea bag. Leave to steep for about 5 minutes.
  2. Peel and pit the peaches and cut into small chunks. Remove the tea bag from the syrup and add the peaches. Cook over medium heat, stirring frequently, until the liquid is reduced and the peaches are coated in a light syrup, about 15 minutes.
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Blackberry Cobbler with Bourbon Sauce

Blackberry Cobbler with Bourbon Sauce

I call this dish a cobbler, but I know that description can be controversial. I served this dish to my family, and as the spoons scraped the plates, a discussion came up about what is a cobbler exactly. We each described different types of dishes, and went through all the other names for similar dishes – grunt, buckle, crumble, slump, betty…When the plates were clean and the remnants of sauce being eaten by the spoonful, I asked if they thought I should give the dish a different name. The general consensus was, when it’s as good as this, who cares what it’s called.

This sauce is rich and delicious, but you could add a scope of ice cream or a dollop of whipped cream.

Blackberry Cobbler with Bourbon Sauce
Serves 6
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Ingredients
  1. Blackberry Cobbler
  2. 1 cup all-purpose flour
  3. 1 cup granulated sugar
  4. 1 ½ teaspoon baking powder
  5. ¼ teaspoon salt
  6. 2 teaspoons vanilla extract
  7. ½ cup butter (1 stick), melted and cooled
  8. ¾ cups whole milk
  9. 2 cups blackberries
  10. Bourbon Sauce
  11. ½ cup (1 stick) butter
  12. 1 cup light brown sugar
  13. 2 teaspoons vanilla
  14. 2 egg yolks, at room temperature
  15. ¼ cup bourbon
For the Cobbler
  1. Preheat the oven to 350°. Butter a 2-quart baking dish.
  2. Mix the flour, sugar, baking powder and salt together in a large bowl with a fork. Add the melted butter, vanilla extract and milk and stir until the batter is smooth. Pour the batter into the prepared pan. Sprinkle the blackberries over the surface.
  3. Bake for 40 - 45 minutes until puffed and golden around the edges and a tester inserted in the center of the batter comes out clean.
  4. Serve warm or at room temperature.
For the Sauce
  1. Melt the butter in a medium saucepan, then whisk in the sugar and vanilla. Bring to a low boil over medium heat, whisking constantly, until the sugar is dissolved and the mixture is cohesive. Pull the pan off the heat and and cool slightly. Slowly whisk the egg yolks into the mixture and whisk until the sauce is combined and slightly thickened. Whisk in the bourbon and return to the heat, whisking constantly until the sauce thickens slightly. The sauce should be the consistency of thick syrup.
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Seriously Fresh Blueberry Pie

Seriously Fresh Blueberry PieWhen the summer blueberries are so abundant, I love to feature them in a way that doesn’t mask their sweet-tart and tender beauty. And this pie is chockfull of blueberries. A pile of fresh berries is bound together with sweetened berries and just a hint of cornstarch to thicken things up. I prefer this to the sometimes gelatinous pie fillings you often find. And it is so easy to make, its perfect for lazy summer weekends. Because I am not going to fault you for using a pre-made rolled pie crust.

Nutmeg is a wonderful complement to blueberries. The first time I served this pie, I go that wonderful response “what is that flavor – it is so good”. Nutmeg is mysterious and elusive, but adds such a unique twist to a blueberry dessert. You can absolutely serve this pie with lightly sweetened whipped cream (try tangy buttermilk whipped cream) or a scoop of vanilla ice cream.

Seriously Fresh Blueberry Pie
Serves 6
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Ingredients
  1. Pastry for a 9-inch pie, fully baked and cooled
  2. 4 cups blueberries
  3. ¾ cup granulated sugar
  4. zest and juice of one lemon
  5. ¼ teaspoon nutmeg
  6. 2 Tablespoons cornstarch
  7. 1 Tablespoon butter
Instructions
  1. Place 1 cup blueberries and the sugar in a medium saucepan. Zest the lemon into the blueberries and squeeze the juice into a measuring cup. Add water to make ½ cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst. With an immersion blender, or very carefully in a blender, puree the blueberries until smooth. Mix the cornstarch with just enough water to make a smooth paste, then stir it into the blueberry mixture and cook over medium heat, stirring constantly, until thickened. Stir in the butter until melted. Leave to cool.
  2. When the mixture is cool, stir in the remaining 3 cups of blueberries and stir to coat. Spread the mixture in the prepared pie crust and chill for several hours.
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