Peach-Plum Cobbler with Buttermilk Biscuits

Prep Time:30 min     Cook Time:50 min     Level:  Easy     Serves:  6 servings

Peach-Plum Cobbler with Buttermilk Biscuits

(**Brooke's notes in purple italics)

Ingredients
For the filling:
Unsalted butter, for the baking dish (**I used Pam spray)
2 pounds peaches or nectarines, peeled, pitted and thinly sliced (**I didn't peel mine)
1 pound plums, peeled, pitted and thinly sliced  (**Who peels plums??)
2/3 cup packed light brown sugar
1 tablespoon honey  (**I forgot this & it still tasted fine)
1 teaspoon grated peeled ginger  (**I use the pre-grated ginger in a jar.  Easy peasy!)
Pinch of kosher salt
1/4 cup all-purpose flour

For the biscuits:
1 2/3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar  (**I used brown sugar, cuz it was already out)
1 1/2 tablespoons baking powder
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces  (**I never have unsalted butter)
2/3 cup buttermilk, plus more for brushing  (**I used regular milk.  Sorry!)
Coarse sugar, for sprinkling

For serving:
Heavy whipping cream

Directions
Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.

Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.

Make the biscuits: (**I whip my biscuits together in my food processor.  So much easier!)  Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. (**I just used a large cookie scoop & scooped them straight out of the food processor, onto the fruit.)  Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.

Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

**I like to pour heavy cream over the top of mine.  Cuz hey, you can never have too much cream!  (Vanilla ice cream would also be yummy.  Just sayin.)

Recipe courtesy of www.foodnetwork.com

Zucchini Gratin

Zucchini Gratin - Tian de Courgettes

2 small zucchini (about 1 lb)

1 onion, finely chopped       

2 cups whole milk

1 cup fresh bread crumbs

3 eggs, beaten

3/4 cup Parmesan cheese

1/2 cup uncooked white rice

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons fresh thyme

Extra-Virgin Olive oil

Preheat oven to 350 degrees.  Coat a 6 cup gratin dish with olive oil.  Set aside.  Sauté the onion over low heat until soft, but not colored.  Slice the zucchini coin thin and then add to the onions and sauté an additional 2-3 minutes.  Set aside.  In a large bowl, pour 1 cup of the milk over the bread crumbs; add a splash of olive oil, eggs, thyme, 1/2 cup cheese, salt and pepper.  Stir until combined.  Add the onion zucchini mixture and rice.  Pour into prepared gratin dish.  Smooth the surface and pour the remaining 1 cup of milk over the top.  Sprinkle with remaining cheese.  Bake, uncovered, for one hour or until golden on top.

from www.simplysogood.com

Welcome to the Bainbridge Island Ward Recipe Group!

We have started this blog to keep track of the delicious recipes shared at our recipe group meetings. Please add the recipe you brought to the June and August meetings and spread the word about our next meeting on September 19, 8:00 PM at Kimberly Dewey's home.