Cast Iron Summer Berry Cobbler

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I grew up with Mom making pies all the time.  She made so many cream pies and because my Dad loved them, and occasional blueberry pie.  Pies along with her favorite apple crisp were staples around our house.  

Cobbler not so much.  However, as we grew older I began to quiz her about cobblers.  She had mentioned that my grandmother made them often, and that she always used a cast iron skillet.  So in honor of my grandmother I decided to try my hand at a Cast Iron Summer Berry Cobbler.  

Other cobblers/crumbles I've made are this Pumpkin Cobbler (Heaven!) and this Blackberry Crumble (similar to a cobbler) and I just love desserts of this sort.  

CAST IRON SUMMER BERRY COBBLER

I chose to make servings two small 6" cast iron skillets that serve 1-2 people.  The recipe makes enough for 2 skillets.  I think individual servings like this are cute and perfect for sharing.  I used these skillets.  Of course, if you want, you can make this in one large 10" skillet.

Cast Iron Berry Cobbler is made with 3 different summer berries.  Plump raspberries and blueberries as well as the sweet tart blackberry.  This combination is a winner and when baked they come out juicy and sweet.  Topped with a sweet biscuit-like topping this dish is the perfect dessert during the summer.

Thanks to my grandmother for the inspiration.  The cobbler tasted divine.  A little scoop of vanilla ice cream on top of the hot, bubbly cobbler just made the perfect ending to the day!

Hey, Labor Day is around the corner and this would be perfect!!!  Of course, any time is the right time to make cobbler.  Try this soon before the abundance of summer berries goes away until next year!!!

Enjoy!

Cast Iron Berry Cobbler

serves 2-4

1 tablespoon cornstarch

1/4 teaspoon salt, 

1/4 cup sugar plus 2 Tablespoons, divided

2 cups fresh summer berries such as blueberries, blackberries and raspberries mixed

1/2 teaspoon pure vanilla extract

1/2 teaspoon fresh lemon juice

1 cup flour

1½ teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons butter

1/4 cup milk

Preheat an oven to 400°F. Grease 2 6-inch cast iron skillets with cooking spray.    

In a large bowl combine sugar, ¼ teaspoon salt, and cornstarch.   Add berries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into the 2 skillets.

In a medium bowl, add 2 tablespoons of sugar, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Drop dough over the berry filling like drop biscuits.

Transfer the skillets to a baking sheet and place in the oven and bake 10 minutes, then cover with foil so the biscuit topping does not burn and continue to bake another 20 minutes until hot and bubbly.  

Labor Day Bash: Butter Burgers

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It's time to celebrate the American Labor movement and all the workers that have strengthened our country!  Labor Day Weekend is the time to have a great big bash with lots of food and fun.

It also is the unofficial end of summer, but we won't dwell on that.  I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.

So let's talk about a main dish for your bash.  Let's talk about BUTTER BURGERS.  Yes, I said "BUTTER" burgers!  You've never tried one?  Well let me tell you that if you want a juicy, moist burger you have to try a butter burger.  It makes sense really...if you want juicy, and not dry meat, you add a fat.  In this case, butter!  I have to give credit for the idea to Paula Deen as she was the first person I saw doing this.  Now when you google it, you'll notice there are more and more versions of the butter burger out there.

BUTTER BURGERS

Today we are making both beef and turkey burgers with the secret ingredient being "butter".  MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.

They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden.  That's my technique and it works wonderfully.  The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH!  Boy is that a moist, juicy burger!

Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side!  The perfect meal to celebrate the holiday.  All American burgers made better with butter!

So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!

Enjoy!





Butter Burgers 

serves 6

1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving:  lettuce, tomato, mustard

Preheat the grill to medium.  Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat.  Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute.  Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center.  Place on a baking wax paper covered tray.

Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like.  (About 10-12 minutes for medium, more for well done)  Toward the end of the cooking place the split buns on the grill to toast.  Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.  

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Quick and Easy Strawberry Lemonade

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I've been making this Quick and Easy Strawberry Lemonade all summer long and we absolutely love it!

With the Labor Day holiday and all the festivities coming up I think that this is a good time to share this recipe with you.  With a few simple ingredients you'll be sitting outside, sipping strawberry lemonade, in no time!

QUICK AND EASY STRAWBERRY LEMONADE

A pint of strawberries, your favorite jarred lemonade, and a little sugar is really all you need to make this thirst quenching drink.  It's a semi-homemade thing and there is nothing wrong with that!  Especially if you are short on time and dying of thirst.  NOTE:  you may not need any sugar if your strawberries are really ripe and sweet, as the jarred lemonade will already have sugar in it.  Our strawberries were juicy sweet and I didn't have to use any sugar, but you will need to taste test to see.

I blended the strawberries until they were a puree and added that to my bottle of lemonade.  Tasted it for sweetness and it was perfect as is. 

Next thing I know, is we are sitting by the pool drinking Quick and Easy Strawberry Lemonade, listening to the birds sing, and savoring the last days of summer!  Man that's good....

Enjoy!





Quick and Easy Strawberry Lemonade

4 cups of jarred Lemonade (any brand)
1 pint of strawberries, cleaned and hulled
sugar or simple syrup (optional for sweetness)

Pour ready made lemonade in a bottle or pitcher.  In a blender puree the strawberries.  Pour in to a mason jar.  (This will keep for about 1 week in the refrigerator.)  Add about 1/4 to 1/3 cup of strawberry puree to the bottle or pitcher.  Stir and taste for sweetness.  Add sugar or simple syrup to adjust sweetness to your liking. (You may not need any sugar, so be sure to taste.)  Stir vigorously and then serve over ice.