I am bursting with excitement, y’all.
I wrote a cookbook. I tested recipes and slaved in my kitchen and edited instructions and pored over pages and now it’s finally done. My cookbook is published and I’m freaking out a little bit.
I’m getting ahead of myself. Let me give you a little backstory.
A few months ago, my friend Jenni approached me and asked if I wanted to collaborate on a cookbook with her. Jenni was in the midst of finishing up her grad school portfolio, and decided that she wanted to design a cookbook. So, she asked me to make one with her. Jenni is an incredible photographer and graphic designer and the decision was a no-brainer. So, we set about making a cookbook together.
Flash forward a few months, and here we are. We now have a self-published mini cookbook called “A Midsummer’s Feast: Recipes for a Festive Summer Gathering.” If I may say so, it’s a lovely little book. This is not a full-sized cookbook, rather, it is a small collection of recipes that are perfect for a summer dinner party. The recipes are simple and diverse, a selection of summertime favorites. There’s a little bit of everything — appetizers, desserts, sides, entrees, and even a cocktail recipe.
We self-published the book through Blurb, and A Midsummer’s Feast is now available to purchase in print or ebook format. (Please note: we decided to sell these books at cost and are not making any profit whatsoever. This project was a labor of love and we just want to share our book with you all!)
So, there you have it. I wrote a cookbook and now it’s available for all the world to see! I feel like a proud mother. (And, it should go without saying that I am forever indebted to Jenni and her incredible design skills. This cookbook would not have happened without her, and I am so grateful.)
Since I am so very excited about the book, I wanted to share one of my favorite recipes from the book: Triple Berry Skillet Cobbler with Bourbon and Ginger. (Say that three times fast, I dare you.) Made with a combination of blueberries, blackberries, and raspberries, this cobbler is one of my all-time favorite summer desserts. The blueberries really are the star of the dish, as they give the cobbler a natural sweetness and a gorgeous purple color. (Also, the addition bourbon and ginger give the cobbler a nice little zing.)
Last, but certainly not least, to celebrate the release of A Midsummer’s Feast, I’m giving away a copy of the book! Scroll down for instructions on how to enter to win a print copy of “A Midsummer’s Feast” Recipes for a Festive Summer Gathering.”
Thanks for all the love and support, everyone! See below for the recipe and giveaway details!
- 2 cups blackberries
- 1.5 cups blueberries
- 1.5 cups raspberries
- ½ cup sugar
- 1 teaspoon dried ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons bourbon
- 2 Tablespoons cornstarch
- 2 cups unbleached all-purpose flour
- ½ cup white sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 6 Tablespoons butter, chilled and cut into small pieces
- 1 cup buttermilk
- Preheat oven to 350° F. Lightly grease a cast iron skillet.
- To make the fruit filling: in a large bowl, mix together the berries, sugar, ginger, and nutmeg. Taste, and add more sugar if needed. (This will greatly depend on how sweet your berries are. If the berries are tart or out of season, you may need up to 1 cup of sugar.) In a small bowl, whisk together the bourbon and corn starch. Pour the bourbon mixture over the berries and stir to coat. Pour the berry mixture into prepared skillet, and bake for 10-15 minutes, or until the berries are bubbling. (Helpful hint: You may want to set the skillet on a baking sheet, as cobblers tend to bubble over and make a big mess in the oven!)
- Meanwhile, make the biscuit topping. In another bowl, mix together the dry ingredients. Cut the butter into the flour mixture – using your fingers, knives, or a pastry cutter – until there are no large chunks left and the mixture resembles coarse meal. Stir in the buttermilk just to combine. Using your hands, gently form small flattened balls of dough. Remove the skillet from the oven, and place the biscuits evenly atop the fruit. Sprinkle the tops of the biscuits with a bit of sugar.
- Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.
ENTER TO WIN A COPY OF A MIDSUMMER’S FEAST:
To enter, leave a comment below stating your favorite summer ingredient (i.e. peaches, tomatoes, corn, etc.). It’s as simple as that!
Cookbook giveaway rules: All entries must be submitted by Friday, August 29th, at 11pm PST. A winner will be selected at random and will be notified by September 1st, 2014.
ADDITIONAL ENTRY OPTIONS:
1. For one additional entry (optional), like Rosemarried on Facebook and come back here to comment letting me know you’ve done so (or leave a separate comment stating you already like Rosemarried on Facebook).
2. For one additional entry (optional), follow Rosemarried on Twitter and come back here to comment letting me know you’ve done so, or that you already follow me on Twitter.
3. For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.