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.
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
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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.