Happy Mother’s Day!
If you’re a mother, I hope your having a wonderful day! If you’re a kid (you’re always SOMEBODY’S kid!), make sure to call and share the love with your mom, grandma, aunt, sister, mother-figure who raised you! Without your mother, you wouldn’t be here. Here are my two favorite mothers – my mom and my grandma. I’m very lucky to have them.
My sailor and 2 Things took me out for breakfast this morning. We went to my favorite place – Momma’s Place! Even on Mother’s Day, momma is still cooking. Just like real life. 🙂 I love that her place is a family affair and you can just see the love surrounding her. They shared some of that love with me and gave me this beautiful flower!
So, here’s a recipe I blogged back a couple of years ago in a previous life on a previous blog. Fresh blueberry cobbler! It’s easy. Tell your spouse and/or kids to make it for you. It’s worth it. 🙂
The recipe came from the September 2006 issue of Food & Wine magazine and it is absolutely delicious! Putting the biscuits together was really easy since it calls for a food processor and the recipe called for ingredients common in any pantry. The only item I had to buy was the heavy whipping cream – everything else I already had (except for the Turbinado sugar but I just used regular sugar). I didn’t have a 1 ½-inch round biscuit cutter so I used the bottom of a glass. This caused my biscuits to be a larger than the recipe but it certainly didn’t change the taste. I also ran out of room for the larger biscuits and had to use a shot glass to make smaller biscuits to fill in the empty spaces. Yes, it IS possible to use a shot glass for other things than shots. Of course, the shots ARE more fun but using the shot glass for mini-biscuits is certainly not going to affect you in the morning. 🙂
FYI, the recipe called for 6 cups of blueberries (2 pounds) which is equivalent to 3 pints of blueberries. YUM! Final verdict on the cobbler? Well, as you would expect, Thing 2 did not partake although she did say that it smelled amazing. Thing 1 and my sailor all licked their bowls after they were done. 🙂 Yes, me too. I’m not ashamed. It was GOOD! The biscuits were sweet and cooked perfectly and the blueberry mixture was both sweet and tart and delicious. I want more. Thank goodness it serves 8! I think I’m going back for seconds…..
But, before I go, here’s the recipe. Happy cooking, eating and drinking!
Blueberry Cobbler with Honey Biscuits
1 cup all-purpose flour
2/3 cup finely ground cornmeal
¼ cup plus 1 tablespoon granulated sugar
1 ½ teaspoons baking powder
Scant ½ teaspoon cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter, cut into small pieces and chilled
2/3 cup plus 1 tablespoon heavy cream
6 cups blueberries (2 pounds)
2 tablespoons honey
3 tablespoons fresh orange juice
½ teaspoon finely grated lemon zest
1 tablespoon potato starch or cornstarch
1 tablespoon turbinado sugar (see note)
Vanilla ice cream, for serving
Preheat the oven to 350 degrees. In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly then roll out the dough to a ½-inch thickness. Using a floured 1 ½-inch round biscuit cutter, stamp out 32 rounds; pat the scraps together and reroll if necessary.
In a medium bowl, toss the berries with the honey, orange juice, lemon zest, potato starch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, or until the fruit juices are bubbling and thickened and the biscuits are golden brown. Let cool slightly and then serve with ice cream.
NOTE: Turbinado sugar is a coarse, brown-colored raw sugar that’s available in specialty food stores and supermarkets.