Monday, October 5, 2015

What A Load Of Cobblers!

Up the Apples and Pears Crisp/Crumble and Bourbon Peach Cobbler.  Ok, the first one isn't really a cobbler, but it fits the theme well enough.  It's no lie!

The crisp is named for the cockney rhyming slang "apples and pears" which means stairs.

My crisp has not only apples and pears, it also has Applejack to help warm it up even more.

From the website:

40% alc
Sizes: 750ml, 375ml, 50ml
Made from 100% home-grown apples. We carefully distill our fermented hard cider twice in small batches, resulting in a sweet distinctive spirit, both smooth and warming. Aged for 2 years in 50 gallon ex-bourbon casks, then finished in 15 gallons quarter casks, for additional color and barrel flavor.
More like a bourbon whiskey than a brandy, Cornelius Applejack is a fantastic gluten free alternative rye and bourbon. No charcoal filtration, no sugar and no additives. 100% apples.


                                        Harvest Spirits Farm Distillery


 Up the Apples and Pears Crisp/Crumble

Preheat the oven to 350 deg. f and have a 9 x 13 baking pan read.

10 Granny Smith apples, peeled, cored and sliced
4 lrg. pears, peeled, cored and sliced
1 stick butter
1 cup flour
1 cup brown sugar
1/2 c. Applejack

sGently toss the fruit in your 9 x 13 pan and dust with flour, Sprinkle with cinnamon, allspice and nutmeg, again gently toss the fruit to coat. Set aside.


Make the topping by cutting the butter into the flour and sugar and blending it well. Pour the Applejack evenly over the top of the fruit.  Top the fruit evenly with the crumble topping.  Bake for 40 minutes.  It is best served with ice cream.

The next recipe has another warming quality from the bourbon added to it.

 From their website:
                                                Hudson Baby Bourbon 

Once our local farmers harvest and dry the corn grown for our Baby Bourbon, we grind it, add water and cook the mash for fermenting – creating a round flavor and balanced palate. Baby Bourbon is left to mature in our signature small charred new American oak barrels, giving it a uniquely rich amber color. Small barrels mean more wood contact, which accounts for its rich, oaky, smoky flavor profile. We never charcoal or chill filter our bourbon, giving you a full-flavor experience. You’ll also recognize subtle notes of vanilla and caramel. 


Bourbon Peach Cobbler

You know the drill preheat the oven to 350 deg. f and have a 9 x 13 baking pan ready.

2 cans peaches, drained, set the syrup from one can aside.
1 stick of butter
1 1/2 c. sugar
1 cup flour
1 1/2tsp. baking powder
3/4 cup milk
1/4 c. bourbon
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice

Place a stick of butter in the 9 x 13 and place in the oven until melted.  In the meantime, mix the spices with 1/2 sugar and set aside.  Mix the remaining sugar with the other dry ingredients.  Mix the milk with the 1 can worth of syrup and the bourbon.  Blend these mixtures together to form a batter. 

Place the peaches evenly in the pan and coat lightly with the butter.  Pour the batter over the peaches and sprinkle with the spiced sugar.  Bake for about 30 minutes until golden on top.  Pile with ice cream while cobbler is still hot!


This is a Pinerest, I did that!  I can recommend this delicious corn.

Mexican Street Corn On the Cob

We had a Iowa meets Mexico meal, Pork Tenderloin sandwiches and the said corn.



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