Cherry Cobbler

Ah...have I mentioned how much I love the old H*E*B Markets here in Texas?  I do, I do, I do.  They are terrific for stocking rare things much better than the local Kroger or not so local Randalls (An Albertson/Safeway outlet).

Allow me to digress a bit.  Growing up in Michigan Mom would swoop in on the "sour cherries" for fresh baked cherry pie.  When we moved to Missouri they were called "pie cherries" and a neighbor allowed us to harvest as much as we wanted in exchange for one of Moms famous cherry pies.  Here at H*E*B they were labeled "Tart Cherries" and were exactly what I've been looking for for years tucked away on a shelf in the frozen fruit section of the frozen foods aisles.  Yahoo....baking time here and Cherry anything is a favorite or my wife and me.

This recipe was created with the help of Moms old handwritten recipe and a cobbler topping I use from time to time.  Here joined together for a dessert my wife insists we work into the regular repertoire. 

Cherry Cobbler

Filling

• 2, 12 oz frozen tart cherries, thawed
• 1/2 C sugar
• 2 T Cornstarch
• 1/2 t vanilla
• 1/2 t almond extract
• juice of one lemon 

Topping

• 1½ C all-purpose flour
• ½ C brown sugar
• 1 t cinnamon
• Pinch of salt
• 1/2 C cold butter (cubed)
• 1/4 C chopped walnuts or almonds

Preheat oven to 350F.

Butter an 8X8 baking dish

Combine filling ingredients and and fold gently so as to not break up cherries but sugar is dissolved.  Pour into prepared baking dish.

In a stand mixer with whisk attachment add the flour, brown sugar, cinnamon and salt.  Pulse mixer to evenly combine ingredients.  Add cubed butter to dry and turn mixer on medium low.  Allow the butter to be cut into the dry ingredients and it resembles coarse sand, about 5 minutes. Fold in chopped nuts.  Sprinkle topping evenly over the fruit mixture.

Place the baking dish on a sheet tray to catch any boil over.  Bake 40-50 minutes until golden brown and bubbly.  Cool on a wire wrack at least 30 minutes or room temperature.  Add a dollop of whipped cream or a scoop of vanilla bean ice cream and enjoy.

 

Cherry Cosmo

 Every friday is happy hour here at my house.  We celebrate a successful work week and the coming days of relaxation.  This Friday was no different, except I didn't have any plain vodka, just cherry Vodka.  Would it work in a Cosmo, HELL YES IT DID!  My recipe follows and it makes two generous servings.

What would I do different?  I'd have a snazzy garnish like a Lime zest strip and maraschino cherry on a skewer.  

Cherry Cosmo 

• 2 Shots Cherry Vodka
• 1 Shot Triple Sec
• 1 Shot Cranberry Juice
• 1 shot Fresh squeezed Lime Juice
• 2 2" strip lime zest
• 2 maraschino cherry

Fill a cocktail shaker half full of ice.  Add shots of liquor and juices.  Cap the shaker and shake until your hands are cold (30-45 seconds).  Pour through a strainer and split between two chilled martini glasses.  For each cocktail wrap the cherry with the lime zest strip and skewer with a cocktail pick.

Cheers y'all its how we roll at Casa Frazgo on the weekends!