2 tbsp cornstarch
1 tbsp lemon juice
1 cup flour
1/2 tsp salt
1 vanilla ice cream
1 1/2 cup sugar
4 cup blackberries, picked over, r
1 tsp baking powder
6 tbsp unsalted butter, cold, cut i
Directions
In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite
Servings: 1 servings
Blackberry Cobbler (Gourmet Mag) Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit; Gourmet; Pie
The History of Recipes
We are able to track the history of meal recipes way back into antiquity, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move on, there were a couple of interesting cookery books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that is popular today, but rather accounts of the types of meals on the menus of the nobility of those days. During the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Even so, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Blackberry Cobbler (Gourmet Mag) recipe.
