This morning I was trying to figure out what to do with an unused pint of heavy cream and a quart of whole milk. Chris thought of trying to make yogurt (which would have used the milk and not the cream), but all I thought was ice cream!!!
Surprising that Chris hadn’t thought of that. Anyway, I still had some milk leftover after making the delicious vanilla ice cream custard and popping it in the fridge to chill [Thanks to Brian for the custard rescue! I had overheated it just at the end but his suggestion to use the immersion blender when I incorporated it with the cream saved the day and saved us from a curdled custard].
After the custard panic I checked my email, thinking about what to do with the remaining milk and suddenly Sam Sifton’s NY Times Cooking daily email was in my inbox… with the perfect use of the rest of the milk (and the quart of strawberries that was super ripe and the pint of blueberries I had just frozen because they too were super ripe). A perfect recipe for the Memorial Day holiday, Liberty Cobbler was so named by a Nathalie Dupree, a Southern cookbook writer, for the 100th birthday of the Statue of Liberty back in 1986). Wish we had company today to share it!
My modifications: I made two changes to the recipe on the NYT site —
1. Increased the sliced strawberries to use the full quart that I had in the fridge (it originally called for 1 cup sliced berries). Scruffy, Daisy, and I decided to make the sacrifice and eat the little nub ends of the berries so that the cobbler looked prettier. 🙂
2. I let the butter stay in the pan in the oven until it was browned a bit, which gives a delicious complexity and overall yumminess to the edges of the cobbler. Brown butter makes everything better.
You can serve this with fresh whipped cream or vanilla ice cream – which would melt beautifully around the warm cobbler. Chris and I were too impatient to wait for the ice cream cylinder to freeze so we ate the cobbler with the blueberry sauce alone. So good.
Liberty Cobbler (serves 6 generous portions or 8 if you have self control)
- 1 quart strawberries, rinsed and sliced
- 1/4 cup sugar
- 6 tbsp butter
- 1 1/2 cups all purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups milk
- 3/4 cup sugar
Blueberry Sauce Ingredients:
- 2 pints blueberries
- 1/4 cup water
- 1/4 cup sugar
- 1 tbsp lemon juice
- Pour 1/4 cup sugar over sliced strawberries and mix well. Set aside and let macerate for 20 minutes.
- Preheat the oven to 350 F. Put the butter in a 9 in x 13 in oven proof serving dish (I used a 8 x 11.5 pyrex glass dish and it was just fine), and place in the oven to melt.
- In medium bowl, mix flour, baking powder, salt, and 3/4 cup sugar in a bowl, and stir in milk to make a batter – lumps are ok!
- Remove the dish with melted butter when it starts to get slightly nutty and brown and then pour the batter right into the hot dish.
- Work quickly and arrange the strawberry slices over the batter in a single layer, then drizzle the remaining juices over the top.
- Return the dish to the oven and bake until the batter is browned and has risen up around the fruit, about 45 minutes.
- Meanwhile, as the cobbler is baking, make the blueberry sauce. Rinse and pick over the blueberries. Combine water and sugar in a suacepan, and heat to the boiling point. Place 1 pint of the blueberries (half) in the bowl of a mini food processor. Process until coarsley pureed. Add the blueberries to the sugar syrup and add the lemon juice, stir, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration (I forgot to do this part).
- Serve blueberry sauce over the warm cobbler, and top with whipped cream or vanilla ice cream, and reserved berries.