Cape Cod Cobbler

18 May 2011

The cookbook shoot has kept me very busy over the past two weeks, but I wanted to share a short, but sweet blog post with a quick recipe. One of the dishes that I prepared for a shoot day last week was a savoury cobbler. It made me feel nostalgic for a certain blueberry cobbler that my mother used to make which was also her own mother’s recipe and so on and so forth. My mother grew up on Cape Cod in Falmouth, Massachusetts, and swore that this blueberry cobbler was a staple in their house at all times. Until I made her cobbler over the weekend, I hadn’t eaten it since I was young girl!

Let’s just say it did not disappoint. The crusty cobbler is scone-like…not sugary, whereas the blueberry filling is like a sweet gooey glaze. A dollop of clotted cream, whipped cream or vanilla bean ice cream on top and you have a little slice of heaven in a dish.

It will now be a staple in our house too.

Give it go!

Cape Cod Cobbler

Ingredients

2 1/2 cups/360 g fresh or frozen blueberries (fresh from Derryvilla Blueberry Farm in Aug & Sep would be ideal)

1 teaspoon vanilla extract

1/2 lemon, juiced

1 cup/200 g white sugar, or to taste

1/2 teaspoon all-purpose flour

1 tablespoon butter, melted

1 3/4 cups/75 g all-purpose flour

4 teaspoons baking powder

6 tablespoons white sugar

5 tablespoons/70 g butter

1 cup/235 ml milk

2 teaspoons sugar

1 pinch ground cinnamon

Directions

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 30 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean (except for a bit of blueberry syrup). Let cool until just warm before serving. Stores in fridge for 2-3 days.

Hope you enjoy.

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell

 

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carrotpancakes

There once was a little boy named Fionn who lived on a farm

on a green, green island

in the blue, blue sea.

On Fionn’s farm there were a handful of happy cows, a few clucky chickens,

and a gigantic garden filled with the most tremendously tasty vegetables.

But little Fionn did not like vegetables.

He would not eat them.

Never.

Ever.

Since it is “Pancake Tuesday” in Ireland, I am sharing with you a lovely recipe for sweet carrot pancakes which our little boy fashioned after he pulled his very first round of carrots from the garden. It is now virtually the only way to get him to eat these yummy vegetables.

I thought it would be fun to share an excerpt from a children’s picture story I wrote a few years ago and brought all the way to the Bologna Book Fair , hoping we could meet with a publisher to very politely persuade to publish it.  Little did I know, the book fair was focused on books that were already sold and shopping rights to other parts of the world and/or television and film. Didn’t sell the book, but definitely learned a lot and got to enjoy at least one brilliant bowl of Bolognese!

The story, which is about a small Irish boy named Fionn who lives on a farm and won’t eat his vegetables (sound familiar?) includes Geoffrey’s clever recipe for carrot pancakes at the end of the book.

His carrot pancakes go a little like this….

First, you’ll need to find the freshest, most brightly-coloured organic carrots {preferably pulled from your very own garden} and with mommy’s help, grate one or two along with a little bit of sweet orange zest…

Mix it into your pancake batter, making sure you can see all the fun orange bits, of course

Pour em’ onto your griddle and wait until they bubble up and turn golden on both sides. We like to garnish with home-made cinnamon + vanilla butter and icing sugar, but you can use pure maple syrup or golden syrup or anything your heart desires….

Happy Pancake Tuesday!

Slan Abhaile,

Imen

Photos & Styling by Imen McDonnell.

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