September 23, 2020

Dishin’ with Dody: Compound butter, easy peach and blueberry cobbler

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Three delights of the summer bounty are fresh corn on the cob, blueberries and juicy peaches. Another is spending time with my wonderful grandchildren with no thought of bedtimes or homework. I went on a picnic and to the zoo this past week in the company of four g-kids and one of their friends. After five hours of walking in the triple digit heat, the last thing I wanted to do was spend a long time in the kitchen. Here are two fast, easy and good recipes using some of my favourite summer ingredients.

There is a bitter argument on the proper way to roast corn…with or without husks. I sit in the middle of the two. I like to remove a few of the outer husk, making certain there are still plenty to cover the corn. After removing the outer husk, gently pull the rest down so you can remove the silk. Replace the husk. Place corn in a bowl or pot that is large enough to cover corn with water. Soak for about 15 minutes to prevent burning.

Bring your barbeque pit to medium high heat. Roast corn, turning on all sides, for about 20 minutes. You want a bit of char on corn as that will provide intense flavour.  Remove husk and serve with compound butter.

Alternative cooking instructions: 1) Roast corn in 400 degree oven for 20 minutes. 2) Another way to cook corn on the cob is in the microwave. Follow preparation instructions then wrap in paper towel and microwave about 3 minutes per 2 ears. It won’t be roasted, but will still be good!

Compound Butter

1 stick butter

1 clove garlic, pasted

1 teaspoon each chives and parsley (or use your favourite herbs)

Pinch of salt, pepper and crushed red pepper

Bring butter to room temperature.  Add remaining ingredients, mixing well.  May refrigerate or use immediately.  Wonderful served on roasted corn, vegetables, or grilled steak.

Easy Peach and Blueberry Cobbler

6 large peaches

Pint blueberries

¾ cup sugar

¾ cup brown sugar

½ tsp. cinnamon

1 stick butter

1 frozen pie crust in box

Prepare peaches by cutting an X on top of them.  Place in boiling water for 2 minutes.  Rinse with cold water.  Remove skin of peach and cut in half.  Remove pit.  Cut each half into six slices and place in large bowl.  Add blueberries.

In a medium bowl add sugars and cinnamon mixing well.  Melt butter in separate bowl by placing in microwave for about a minute.  Toss ¾ cup of the sugar mixture with the fruit. Place fruit in 8X8 inch baking pan.

Remove crust from box and slice into 1 inch slices.  Unroll each slice as you use it, dipping it into the butter and then in the sugar mixture.  Place on top of fruit, twisting the crusts as you place them.  Use all the crust.  If there is any butter and sugar left, add on top.  Bake at 350 degrees for 45-60 minutes until golden and bubbly.

 

 

 

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