Nectarine Cobbler

My son loves nectarines so I bought a box of "organic" nectarines at BJs.  Unfortunately, they were very sour. My mother thinks that these nectarines had been frozen at one time.  I didn't want to throw them all out so I found a recipe for Nectarine Cobbler that my son absolutely loved. It comes from the Magnolia Bakery Cookbook via The Food Network.

Nectarine Cobbler

Ingredients:

Filling:

4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked light brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter

Topping:

1 cup all-purpose flour
1/2 cup sugar
1-1/2 cup milk
1-1/2 teaspoons baking powder
4 teaspoons (1/2 stick) unsalted butter, softened

Garnish:

Cinnamon sugar for sprinkling

Directions:

Preheat oven to 350 degrees

To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder.  Add the milk and the butter and beat until smooth.

To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

Enjoy!

Sangria - Emeril Lagasse Recipe

I attended a cookout with my family last night. I brought a double batch of Sangria (recipe courtesy of Emeril Lagasse) with a few changes made by me. I enjoyed it. Some of the other guests told me that it was refreshing and tasty. I will share the recipe with my tweaks below. Enjoy!

Sangria
Recipe Courtesy of Emeril Lagasse

Ingredients:

1 (750-ml) bottle red wine (I used Beringer Cabernet Sauvignon)
1/4 cup brandy
1/4 cup orange flavored liqueur (I used triple sec)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar (I used blue agave nectar)
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
1 (750-ml) bottle sparkling water, chilled (I used San Pellegrino)

Directions:

Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours or over night.  When ready to serve, add the sparkling water.

Note: The changes I made are noted about but I also did not have an apple or an orange so I used strawberries and blueberries instead. I chilled the wine and fruit mix for 2 days.

Enjoy!