Chez Panisse’s Blueberry Cobbler

Yes! I have another summer fruit dessert to share.

I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.

This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.

Yield: 6 to 8 servings

For the Berries:

  • 4 1/2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour

For The Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup heavy cream, plus additional for serving, if desired
  • vanilla ice cream, for serving, if desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  3. To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
  4. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  5. Put the blueberries in a 1 1/2-quart gratin or baking dish.
  6. On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
  7. Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
  8. Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
  9. Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.

Pulled Chicken Barbecue on Beer Bread with Quick Dill Pickles

This is a great summer meal. We have already tried a couple versions!

The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.

The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.

This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!

Yield: 4 to 6 servings

To Assemble the Sandwiches:

  • Honey Beer Bread or large potato rolls or hamburger buns
  • Basic Barbecue Sauce (recipe below) or 2 cups store-bought sauce (such as Trader Joe’s Mustard Barbecue Sauce)
  • Quick Dill Pickles (recipe below) or Easy Fridge Dill Pickles
  • shredded skinless cooked chicken from a large store-bought rotisserie chicken (4 cups packed, or more, to taste) or boneless skinless chicken thighs, grilled and shredded
  1. Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices. (Alternatively, bring the prepared barbecue sauce to a boil in a medium saucepan and warm the store-bought buns.)
  2. Add the shredded chicken meat to the sauce and heat until hot. (When using the Basic Barbecue Sauce, I incorporated the shredded meat from an entire rotisserie chicken. We had leftovers.)
  3. Cut the Beer Bread, if using, one or two slices per serving, as desired.
  4. Place pieces of bread on individual plates and top each with the chicken mixture.
  5. Top the chicken with pickle slices and another piece of bread, if desired.

For the Basic Barbecue Sauce:

Yield: 2 cups

  • 1 T vegetable oil
  • 2 large garlic cloves (I used 2 CSA little neck garlic cloves)
  • 2 cups ketchup (I used Trader Joe’s)
  • 4 T cider vinegar
  • 4 T Worcestershire sauce
  • 2 T packed dark brown sugar
  • 1 T Creole seasoning (recipe below) or store-bought (I used Slap Ya Mama)
  • 2 tsp dry mustard
  • Kosher salt and freshly ground black pepper
  1.  Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic into the oil. Sauté for about 1 minute or until it just begins to turn golden.
  2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard.
  3. Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
  4. Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.

For the Quick Dill Pickles:

Yield: 1 1/3 cups

  • one 5 to 6-inch piece of seedless (English) cucumber
  • 2 T fresh dill leaves, finely chopped
  • 2 T cider vinegar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp Kosher salt
  • 1/8 tsp freshly ground black pepper
  1. Thinly slice enough of the cucumber to make 1 1/3 cups. (I cut them 1/8-inch thick using a mandolin.)
  2. Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small non-reactive bowl.
  3. Set it aside at room temperature and use within and hour, or cover and refrigerate for later use.

For the Creole Seasoning:

Yield: about 1/2 cup

  • 1 T plus 1 tsp hot paprika
  • 1 T Kosher salt
  • 1 T garlic powder
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  1. Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl.
  2.  Transfer to a tight jar and use as directed in a recipe.

Honey Beer Bread

My son has become obsessed with making this bread. It is absolutely delicious and he can make it completely independently. He has experimented with several types of beers but his favorite is a light lager because the flavor it imparts is more subtle.

This recipe was adapted from Little Sweet Baker. We have made it several times to serve with pulled chicken sandwiches- a great combination. The bread is buttery and has a chewy texture. Great!

Yield: One 9-inch loaf

  • 3 cups (375g) all-purpose flour
  • 1 T baking powder
  • 1 tsp coarse salt
  • 1/4 cup (60ml) honey
  • 1 bottle of beer, of choice (330 to 355 ml) of choice, at room temperature (our favorite is Trader Joe’s light lager)
  • 4 T melted unsalted butter, divided (I melt the butter in the microwave in separate 2 T portions)
  1. Preheat oven to 350F, preferably on convection.
  2. Grease a 9×5″ loaf pan with cooking oil spray. Set aside. (I used a glass loaf pan.)
  3. Sift the flour into a large bowl, then whisk in the baking powder and salt.
  4. Pour in 2 tablespoons of the melted butter, followed by the honey and beer.
  5. Stir all the ingredients together until just combined.
  6. Spoon the batter into the prepared pan and brush the remaining 2 tablespoons of melted butter on top.
  7. Bake for 40 to 55 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in pan for 5-10 minutes, then remove the bread to cool on a wire rack.

Lee Brothers’ Pimento Cheese

My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.

The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.

Yield: about 1 1/2 cups

  • 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
  • scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
  • 1/2 teaspoon dried red chile flakes
  • coarse salt and freshly ground black pepper, to taste
  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Serve as a sandwich spread or as a dip.

Note: Pimento cheese keeps in the refrigerator for 1 week.

Strawberry Brown Butter Bettys

Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉

Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.

This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.

I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.

Yield: 6 muffin-sized desserts

  • 3/4 stick salted or unsalted butter
  • 1 tsp granulated sugar
  • 6 slices potato sandwich bread or white sandwich bread, crusts removed
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
  • 1/8 tsp coarse salt (omit if using salted butter)
  • 1/2 cup panko
  • 2 (generous) cups strawberries, hulled and sliced
  • vanilla ice cream or softly whipped cream, for serving
  1. Preheat oven to 350°F, preferably on convection, with rack in middle.
  2. Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
  3. Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
  4. Roll bread slices with a rolling pin to flatten.
  5. Brush both sides with additional brown butter, then gently fit into muffin cups.
  6. Stir together brown sugar, zest or juice, salt, and panko.
  7. Add strawberries to the sugar mixture and toss to coat.
  8. Stir in remaining brown butter.
  9. Heap strawberry mixture into the prepared bread cups, pressing gently.
  10. Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
  11. Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
  12. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Strawberry Spoon Cake

There is a lot of (self-imposed!) pressure to use our beautiful freshly picked strawberries in the best possible way. 🙂 I have several treats that we make annually, but I try to select a few new things to make. I had my eye on this spoon cake after seeing it in the New York Times. I loved the name too! Spoon cake.

This recipe was adapted from The New York Times, contributed by Jerrelle Guy. I doubled the strawberries and used a larger baking dish. I also weighed the ingredients, including the berries. I may bake it in a 10-inch cast iron skillet next time.

We ate it for dessert with vanilla ice cream. It could be served as a very special breakfast as well. Delicious.

Yield: Serves 4 to 6

  • 1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
  • 10 ounces/290 grams (about 2 cups) fresh, hulled strawberries (or thawed frozen strawberries)
  • 2/3 cup/150 grams packed light brown sugar
  • 1/2 cup/120 milliliters whole milk, at room temperature
  • 1/2 teaspoon kosher salt
  • 1 cup/130 grams all-purpose flour
  • 1 teaspoon baking powder
  • vanilla ice cream, for serving
  1. Heat oven to 350 degrees, preferably on convection.
  2. Grease an 8, 9, or 10-inch (square or round) baking dish with butter. Set aside. (I used a 10-inch round ceramic baking dish.)
  3. Using your hands or the back of a fork, lightly mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
  4. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt.
  5. Add the flour and baking powder and continue whisking just until the batter is smooth.
  6. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
  7. Spoon the strawberries and all their juices over the top of the cake batter.
  8. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. (I baked mine for 22 minutes in a 10-inch round dish.)
  9. Remove from the oven and allow to cool for 3 to 5 minutes before serving.
  10. Serve warm with ice cream.

Vanilla-Sour Cream Cake with Chocolate-Cream Cheese Frosting

I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.

The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.

The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂

For the Vanilla–Sour Cream Cake:

  • 3 1/3 cups (400 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 T plus 2 tsp (20 g) baking powder
  • 1 tsp (5 g) kosher salt
  • 2 large eggs
  • 1 cup (227 g) sour cream
  • 1/2 cup (105 g) canola oil
  • 1 T (18 g) pure vanilla extract
  • 1/3 cup (75 grams) boiling water

For the Chocolate-Cream Cheese Frosting:

  • 6 oz cream cheese, at room temperature
  • 1 1/2 sticks (12 T) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder, sifted
  • 1/2 to 3/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • sprinkles, for garnish, optional

To Make the Vanilla–Sour Cream Cake:

  1. Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
  3. In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
  4. Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
  5. Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
  6. Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
  7. Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

To Make the Chocolate-Cream Cheese Frosting:

  1. Make icing while cake cools.
  2. Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
  3. Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
  4. Add vanilla and continue to beat until fluffy and lightened in color, another minute.
  5. Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
  6. Top cake with sprinkles, if desired.
  7. Cut into pieces and serve.

Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.

For the Alternate Cake Toppings:

For the Strawberry Compote & Butterscotch Whipped Cream:

  • 4 cups (600 grams) frozen strawberries
  • 2 tablespoons (30 grams) apple cider vinegar
  • 4 cups (800 grams) granulated sugar
  • 2 cups (480 grams) heavy cream
  • 1/3 cup (72 grams) brown sugar
  • 2 teaspoons (12 grams) pure vanilla extract

To Make the Strawberry Compote:

  1. Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice.
  2. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears.
  3. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally.
  4. Turn off the heat and let the compote cool before using.

To Make the Butterscotch Whipped Cream:

  1. Chill a bowl and a whisk.
  2. Pour the cream into the bowl and add the brown sugar and vanilla.
  3. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping.(You can use a mixer with the whisk attachment to whip the cream.)
  4. Use immediately.

To Serve the Vanilla Sour-Cream Cake with Compote & Whipped Cream: **Two Options:

Option 1: Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls.

Option 2: Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream.

Note: The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

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