This February, I am hosting the #BookClubCookBookCC and really excited to share my selection from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.
A little background if you don't remember my kick off post in July, a group bloggers organized by Camilla of Culinary Adventures with Camilla (click the link if you want to join the fun!) draw inspiration from a book and recipes published in The Book Club Cookbook which was provided to bloggers by Judy, Vicki, and their publisher, . Each month, a blogger selected a book and The Book Club Cookbook offers several suggested recipes or the blogger can create a recipe inspired by the story. At the end of the month the host or hostess posts a round-up and gives away a copy of the book.
Here are a list of my fellow participating bloggers/hosts:
Even if you are not part of the blogs listed above, any blogger can join in our fun! This month, I chose for us to read The Killer Angels by Michael Shaara and make Civil War Cherry Apple Cobbler with Sweet Vanilla Custard.
How to Participate
1. Draw inspiration from the chosen recipe. The recipe can be a variation of cobbler or any recipe that the book inspired you to make.
2. Blog about it! You post does not need to be details and long - just share your dish.
3. Include a linkback to the hosting blog, Cheese Curd In Paradise (me!), and this invitation to participate in your post.
4. Your post must be during February 2016. And, of course,we don't mind if your post is linked to other events. The more, the merrier. Posts must be submitted to me by February 29th at 6 PM CT.
5. Email your entries to me at: cheesecurdinparadise(at)gmail(dot)com and include the following info:
* Your name
* Your blog's name and URL
* The name of your dish and the permalink to the specific post you'resubmitting
* Attach a photo of any size (or give me permission to"pull" one from your post)
* Indicate #thebookclubcookbookCC in the subject line
Civil War Cherry Apple Cobbler with Sweet Vanilla Custard
for the filling:
1 (15.5 oz) can unsweetened cherries, drained
5 cups peeled and thinly sliced apples
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cups all-purpose flour
4 tablespoons black cherry preserves
1/4 teaspoon almond extract
Juice of 1 lemon (about 3 tablespoons)
for the crust:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
1/4 cup milk
1 egg, beaten
Course sugar for sprinkling
2 cups sweet vanilla custard
1. Preheat oven to 350 degrees F.
2. To make the filling: In a large bowl, stir together all of the filling ingredients. Set aside.
3. To make the crust: In a medium bow, combine the flour, sugar, baking powder, cinnamon and salt with a fork. Using a pastry blender or a fork, cut the butter into the flour mixture until it resembles a course meal.
4. Mix together the milk and half the beaten egg (reserve remaining egg for brushing the crust). Quickly stir into the flour mixture with a fork, just until a dough forms. Do not over-mix. Knead once or twice in the bowl with a small amount of flour to form a ball.
5. Roll out the dough on a lightly floured surface with a floured rolling pin, to 1/4 inch thickness.
6. To assemble: pour cherry-apple filling into a greased 2 1/2 quart casserole dish. Cover with the crust and loosely seal the edges. Cut a steam hole in the middle and brush over the surface of the crust. Sprinkle with coarse sugar.
7. Bake 55-60 minutes, until the crust is nicely browned and apples are tender. Serve warm or at room temperature with freshly made Sweet Vanilla Custard (see below).
Sweet Vanilla Custard
makes 2 cups
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
1. In a medium size heavy bottomed sauce pan, combine the sugar, flours, and salt with a fork. Stir in the milk. Cook over medium heat, stirring with a wire whisk, about 5-7 minutes, until thickened (mixture should coat the edge of the pan). Remove from heat.
2. Beat the egg yolks lightly in a heat resistant glass measuring cup or bowl. While whisking yolks constantly to prevent curdling, pour in roughly 1/2 cup of the hot milk mixture. When completely combined, pour eggs into the saucepan with the remaining milk mixture and whisk to combine. Continue cooking 2 more minutes. Remove from heat and stir in the vanilla and butter.
This month I am giving away a copy of the book. Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from February 1st till February 29th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Ashley received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.