Posts Tagged cast iron skillet

Peach Cornmeal Skillet Cake with Lavender

I’ve made this recipe a couple of times now, and finally took the time to stop and snap a couple of photos. That’s the problem with delicious desserts, you see. They disappear far too quickly to take photos.

Truth be told, however, this isn’t the most photogenic of cakes. Granted, this recipe is an adaptation of a Martha Stewart recipe. Of course, her version looks absolutely stunning. The peach slices are arranged with care, each one placed perfectly in line. The cake is baked in a skillet, but then is turned out onto a gorgeous serving board. It’s a Martha masterpiece.

peach and cornmeal skillet cake | rosemarried.com

My version isn’t nearly as pretty as Martha’s. And my baby bump accidentally made an appearance in most of the photos. Oops.

 

But, let’s be honest. Who has the time or the energy for that? I certainly don’t.

You know what I did? I sauteed the peach slices in a lot of butter (and sugar!) and left them in the bottom of the skillet. I didn’t arrange them whatsoever. I poured batter on top of the peaches and baked the cake. Then, I ate the cake straight out of the skillet. And you know what? It was damn near perfect. The cake was buttery and moist, and just bursting with juicy summer peaches. The lavender was subtle, yet present, and added a unique and surprising flavor to the cake. It was fantastic.

Sure, it might not be as pretty as Martha’s version, but that’s fine by me. I want to cook attainable food that tastes good. The reality is that most of us are busy people with jobs, kids, pets, sports, mortgages, and all sorts of other responsibilities. We simply don’t have the time to arrange peach slices in concentric circles. And that’s ok.

There’s a time and a place for pretty cakes with pretty peach slices. But there’s also a time for peach cornmeal skillet cakes that are simple, easy, and totally delicious. This is one of those times.

peach and cornmeal skillet cake with lavender | rosemarried.com

Peach Cornmeal Skillet Cake with Lavender

Serving Size: 8

Ingredients

  • 1 stick (plus 3 tablespoons) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 3-4 ripe peaches (skins on), sliced into 3/4″ wedges
  • 1 cup coarse yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons dried lavender
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a 9″ or 10″ cast iron skillet, melt 3 tablespoons of butter over medium heat. When butter is bubbling and melted, add in peach slices, nutmeg, and 1/4 cup of the brown sugar, and stir to coat. Reduce heat to low, and allow peaches to cook until most of the juice has boiled off and peaches are beginning to caramelize, about 10 to 12 minutes. Remove from heat.
  3. In a small bowl, whisk together the flour, baking powder, lavender, and salt. In another bowl, beat the remaining butter with 3/4 cup of brown sugar on high speed. Beat until fluffy, about 2-3 minutes. Reduce the speed to medium, and add in the eggs, one at a time. Scrape the sides of the bowl occasionally, and add in vanilla and cream.
  4. Next, pour in the the cornmeal mixture, stirring just to combine. Pour batter over peach slices, using a spatula to spread the batter evenly.
  5. Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove skillet from the oven, and allow cake to cool at least slightly before serving. (I highly recommend serving this cake with a heaping dollop of homemade whipped cream. It’s downright dreamy.)

Notes

Adapted from Martha Stewart

http://rosemarried.com/2014/09/15/peach-cornmeal-skillet-cake-lavender/

 

 

Cookbook Giveaway + A Recipe for Triple Berry Skillet Cobbler with Bourbon and Ginger

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!)

 

A Midsummer's Feast

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.)

A Midsummer's Feast: Recipes for a Festive Summer Gathering

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!

Triple Berry Skillet Cobbler with Bourbon and Ginger | Rosemarried

Photo by Jenni Kupelian

 

Triple Berry Skillet Cobbler with Bourbon and Ginger

Ingredients

    For the cobbler:
  • 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
  • For the biscuit topping:
  • 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

Instructions

  1. Preheat oven to 350° F. Lightly grease a cast iron skillet.
  2. 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!)
  3. 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.
  4. Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.

http://rosemarried.com/2014/08/22/cookbook-giveaway-triple-berry-skillet-cobbler/

 

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.