2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
4 cup blackberries, picked over, r nsed &, drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold, cut i to bit, s
1 vanilla ice cream
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 Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit; Pie
The History of Recipes
Historians have traced the existance of recipes back into history, at least as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are some tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During Roman times around 25BC a man called Apicius compiled a few scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also describes how the ancient chefs made use of a wide range of herbs, including many that are still in use today like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting books from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that appears on menues today, but rather accounts of the types of meals served to the rich people of those days. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices like basil and rosemary. These new foods and spices prompted an increase in recipe books, some of which still exist in private cookery archives. By the time we get to the 1900s, cookbooks were increasing in popularity due to higher levels of literacy, people having more spare time and being a little richer. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Blackberry Cobbler recipe.
