Apple-Pear Cobbler

It's late and we have just returned from visiting the "Country Mice".  You see our dear friends Michael and Contina live way out where signals refuse to roam and legends of "Big Foot" are absolutely plausible.  All kidding aside... Neil and I, the "City Mice", escape a couple of times a year to spend time with our friends and just "be".  Sit on the dock, fish, walk in the woods, talk about the most trivial or important subjects of the day and admire the latest art works in process by our very creative friends.  We always have a meal there too and tonight it was Contina's special grilled chicken using herbs from the garden.  Being a "Southern Lady", I just can't show up empty handed... so I requested to bring a dessert.  Cobbler is always a winner and in this case was very appreciated.  I hope you have a chance to make it for your family and friends...guaranteed to put a smile on the faces of country mice and city mice alike.

Apple-Pear Cobbler (for the Country Mice)
Yield: 6 servings

 

Ingredients

4 Granny Smith Apples, washed, peeled, cored and sliced
3 Bosc Pears, washed, peeled, cored and sliced
Acidulated water (about 8 c water with 2 T lemon juice)
3 T cornstarch
1 c brown sugar (divided)
1/2 t ground cinnamon
1/8 t salt
4 t crystalized ginger, diced fine
4 T unsalted butter, softened
1/2 c all-purpose flour
1/2 c Old Fashioned Oats
Whipped cream topping (Optional)

Method

• Preheat oven to 375 degrees. 
• Prepare fruit and place in container with acidulated water until all is processed. 
• Drain and dry the fruit with paper towels. 
• Place back in container, add cornstarch and with clean hands toss until well distributed. 
• In a small bowl, mix 1/2 c of brown sugar, cinnamon and salt until combined.  Add to fruit and mix thoroughly. 
• Place in 11x7 baking dish. 
• Sprinkle ginger on top of fruit. 
• In small bowl combine butter, flour, remaining 1/2 c brown sugar, flour and oats, mixing again with clean hands and place over top of fruit. 
• Bake in preheated 375 degree oven for 30 minutes or until top is golden brown. 
• Let cool slightly, serve warm (Optional) with whipped cream topping.

Enjoy

~CGJ  

Pineapple Honey Pepper Frozen Yogurt

I feel very fortunate to be able to help organizations in our community. 
Recently my husband and I hosted a principal cast member from
Shreveport Opera’s production of “Rigoletto” for 3 weeks.  When departing,
he left behind some well appreciated food gifts.  Along with a gift of fresh pineapple shared by my Mother-in-law, I decided to challenge myself and
create a recipe featuring those ingredients.  You know…like as if you
were on one of those cooking competition TV shows. 
Well except for the wine, which I am saving, I used all of the other gifts
in this creation; pineapple, pepper jelly made with ghost peppers and
honey with honeycomb.  The contrast of flavors is off the charts.  
When thinking about them together at first…you can’t imagine it working,
but just imagine creamy honey frozen yogurt with pineapple tinged slightly
with heat strewn throughout and topped with honeycomb, drizzles of
pepper jelly and more pineapple.  Thanks to all for the gifts… they inspired
me to come up with this unlikely creation and the next time you are
feeling a little adventurous, I say go for it.  Enjoy!       

Pineapple Honey Pepper Frozen Yogurt

Yield: 1 quart

Ingredients

1.5 c fresh pineapple, cut into tidbits
1 T unsalted butter
4 T honey (divided)
1 t hot pepper jelly, plus additional for garnish (I used one made with ghost peppers)
Dash of salt
2 c plain whole-milk yogurt
2 c plain nonfat or reduced-fat Greek yogurt
.5 c Splenda
Honeycomb for garnish

Method

·         Melt butter into a pan; add 1T honey and pepper jelly and salt stir until combined.

·         Add pineapple, stir and continue cooking until all liquid is absorbed.

·         Place pineapple on a Silpat covered sheet pan (or non-reactive pan) and into a 300 degree oven for 30 minutes, let cool.

·         Meanwhile whisk yogurts, Splenda and honey syrup in a bowl until combined.

·         Pour into an ice cream maker and freeze according to the manufacturer's instructions.

·         Divide pineapple, rough chop two-thirds; reserve the remaining third for garnish.

·         Add the chopped pineapple to the frozen yogurt.

·         Transfer the pineapple frozen yogurt to a covered container and freeze for up to 2 hours.

·         To serve, scoop desired amount into bowl(s), garnish with reserved pineapple, additional pepper jelly and honeycomb.

 Inspiration from Food Network’s recipe – “Almost-Famous Frozen Yogurt”

~CGJ

Pina Colada Trifle

I love to lighten up desserts, this one is especially comforting in stormy weather like we are having currently and thinking forward to the calmer warm days ahead.  A favorite beverage in the summertime is Pina Colada, so voila...behold the "Pina Colada Trifle".  Hope you enjoy making and serving this to your friends and family as much as I do. 

Pina Colada Trifle

Ingredients

1 Angel Food Loaf (cubed)

16 oz Philadelphia (1/3 Less Fat) Cream Cheese (room temperature)

.5 c Coconut Rum

.75 c Pineapple Juice (drained from can)

.5 c White Granulated Sugar

15.25 oz Pineapple Tidbits (drained and juice reserved)

10 oz Maraschino Cherries (drained and rinsed)

Directions

• In a bowl add Cream Cheese, Coconut Rum, Pineapple Juice and Sugar, with mixer mix until combined
• In a Trifle bowl, start to layer ingredients...begin with half of the cubed Angel Food Loaf
• Next, pour half of the Cream Cheese mixture over the Angel Food
• Add half of the Pineapple Tidbits and half of the Maraschino Cherries
• Add other half of the cubed Angel Food Loaf
• Pour remaining Cream Cheese mixture over the Angel Food layer
• Add remaining Pineapple Tidbits and Maraschino Cherries making sure to evenly distribute
• Cover and chill for at least 40 minutes (may chill longer, and may make ahead the night before)

Enjoy

~CGJ