MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Serviceberry Skillet Cobbler
Categories: Pies, Fruits, Desserts, Seandennis
Yield: 1 Servings
MMMMM---------------------------FRUIT--------------------------------
1 pt Serviceberries
1/4 c Honey
1/2 ts Salt
1 ts Vanilla extract
1 ts Orange or lemon zest
1/4 ts Clove or allspice
1/2 c Brewed tea; any flavor
1 tb Flour
MMMMM---------------------------BATTER--------------------------------
1 Egg
1 c Buttermilk; cold
1/2 c Butter; melted
2 tb Butter; cold
1 ts Vanilla extract
1 c Soft wheat pastry flour
2 tb Coarse corn meal
1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1/2 c Brown sugar
1/4 ts Ground ginger
Demerara sugar (several
-pinches)
Preheat oven to 375°F. Place a 9-inch cast-iron skillet in the
oven; keep hot.
To marinate the serviceberries, place them in a bowl and add remaining
ingredients. Stir to combine. Set aside.
To make the batter, place the wet ingredients (egg, buttermilk, melted
butter, and vanilla) in a bowl and whisk to blend. In a separate
bowl, whisk the dry ingredients (flour, corn meal, baking soda, baking
powder, salt, brown sugar, and ginger) to combine. Fold the wet
ingredients into the dry.
Remove the hot skillet from the oven, add 2 tb butter to the
skillet, melt, and allow to foam (about 1-2 minutes). Swiftly pour
in half of the batter, spoon the fruit over it, then spoon the rest
of the batter over the fruit. Sprinkle top with sugar.
Bake for 15 minutes, then reduce to 350°F. Finish baking for about
20 minutes to set. Remove from oven and cool at room temperature
for 30 minutes.
Serve family-style.
Recipe from Ashley Capps of Buxton Hall Barbecue
in Asheville, North Carolina
"Everybody loves blueberries, says Ashley Capps, the pastry chef at
Asheville's Buxton Hall Barbecue. Serviceberries, however, speak more
to her soul. "They're blueberries' wilder cousin--the black sheep,"
she says. "They taste like a cross between a fresh currant and a
blueberry." Different varieties of the scrubby trees grow wild all
over the eastern United States. Mountain lore holds that their name
is a nod to seasonality--when serviceberry trees began blooming in
late spring, the ground was warm enough to dig a grave and hold a
funeral. Capps grew up in the Piedmont town of Burlington and spent
time in the kitchens of chef John Fleer's Rhubarb in Asheville and
Eleven Madison Park in New York (the culinary equivalent of attending
both Vanderbilt and Harvard). For the cobblers she makes at Buxton,
she plucks serviceberries from a tree that grows outside of a
discreet club nearby. ("Membership is, like, a dollar, and it's
mostly to keep the tourists out.") If you can't find serviceberries,
substitute any berry, plums, or peaches.
There's just one rule Capps won't bend. "You have to have more fruit
than batter. If a cobbler is more cake than fruit, it's sad."
From:
https://gardenandgun.com/recipe/serviceberry-skillet-cobbler/
Converted to MM format by Sean Dennis (1:18/200@Fidonet)
on 5 June 2021.
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