German Plum Cobbler

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I always want to buy plums in the market, but honestly have never enjoyed eating a plum by itself that much. Cobblers are summer’s way of saying “I love you” to fresh fruit – all kinds of fresh fruit.

While the word “kuchen” means cake in german, I found this recipe to be so reminiscent of a summer cobbler. There is no better way to eat cobbler than with vanilla ice cream melting slowly over the top!

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GERMAN PLUM COBBLER

Adapted From Cooking Light’s Plum Kuchen, July 2011

INGREDIENTS

1 1/2 Cups All-Purpose Flour

2/3 Cup plus 2 Tablespoons Granulated Sugar, divided

2 Tablespoons Brown Sugar

1 Teaspoon Baking Powder

3/8 Teaspoon Salt, divided

1/2 Teaspoon Cinnamon, divided

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg

7 Tablespoons Butter, divided

1/2 Cup Milk

1 Teaspoon Vanilla Extract

1 Large Egg

1/2 Pound Black Plums (about 6 medium) or any variety of plums, pitted and quartered

1 Teaspoon Grated Lemon Rind

PREPARATION

Preheat Oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 Tablespoons of granulated sugar, brown sugar, baking powder, 1/4 Teaspoon Salt, and Spices (1/4 teaspoon Cinnamon, Ginger, Nutmeg) in a medium bowl. Using two knives or a pastry blender, cut in 4 Tablespoons Butter until mixture resembles coarse meal.

Whisk together Milk, Vanilla, and Egg in a bowl. Add milk mixure to flour mixture, and stir until just comvined.

Spoon batter into a 9-inch square metal cake pan coated with butter using a butter wrapper or cooking spray. Arrange plums in a linear pattern over batter.

Combine remaining 2/3 Cups Granulated Sugar, remaining 1/8 Teaspoon Salt, and 1/4 Teaspoon Cinnamon in a small bowl. Melt remaining 3 Tablespoons Butter. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture.

Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan for 20 minutes. Serve for dessert, warm with vanilla ice cream or as a breakfast cake.

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Lemon Basil Granita and Frozen Raspberry Lemonade

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A name says a lot for a recipe. This is why I am giving you two names for something that could easily be two flavors of the exact same thing…

I shied away from making “granitas” and I can’t pinpoint exactly why. Once I finally tried it, I was telling everyone how easy it was and was proud of how elegant it could be. Dress it up, or dress it down; that’s my reasoning for giving these two variations on a fruity, refreshing summer treat different titles.

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These two delicious refreshers begin with the same bunch of lemons and their tart juices mixed with a simple syrup. Once combined into a modified lemonade, you can take the flavors in different directions. Here’s how:

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LEMON BASIL GRANITA

INGREDIENTS

For the lemonade base:

3/4 Cup Fresh Squeezed Lemon Juice (from 5-6 lemons)

1 Cup Sugar

1 Cup Water

1/4 Teaspoon Lemon Zest

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1 Cup Lemonade Base

1 Teaspoon Chopped Fresh Basil

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Sliced Lemon for Garnish

PREPARATION

In a saucepan over medium heat, combine water and sugar. Bring to just under a boil, stir to dissolve sugar, and cool.

Stir in Lemon Zest.

Divide Lemonade Base into equal parts (approximately 1 cup each). Reserve one for Frozen Raspberry Lemonade  and pour remainder into a small, freezer-safe pan.

Sprinkle Basil into lemon mixture and stir to combine. Place pan into freezer. After 3 hours, use a fork to scrape granules of the lemon mixture. Allow to freeze for another 3 hours. Scrape again.

Spoon into a glass or bowl and garnish with sliced lemon and fresh basil.

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FROZEN RASPBERRY LEMONADE

INGREDIENTS

For the lemonade base:

3/4 Cup Fresh Squeezed Lemon Juice (from 5-6 lemons)

1 Cup Sugar

1 Cup Water

1/4 Teaspoon Lemon Zest

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1 Cup Lemonade Base

1/4 Cup Fresh Raspberries

1/4 Cup Sugar

1 Tablespoon Water

Sliced Lemon and 2 or 3 Fresh Raspberries for Garnish

PREPARATION

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In a saucepan over medium heat, combine raspberries, water, and sugar. Bring to a boil, stirring, then remove from heat and cool.

Pour 1 Cup Lemonade Base (For Lemonade Base preparation, See Lemon Basil Granita Recipe) into a shallow pan. Place into freezer for 3 hours.

Remove pan from freezer and gently stir in Raspberry mixture to form a swirl. (…no, I did not make this happen for my pictures, but I believe it can happen. If not, they are pretty when pink…)

Return to freezer for another 3 hours. Scrape into granules with a fork.

Spoon into a glass or bowl and garnish with sliced lemon and fresh raspberries.

These are so refreshing. Tart, yes. I like them that way. If you feel like you might want a little less zing, omit the lemon zest from your lemonade base.

This recipe makes about a cup of each flavor, which could work into two servings for both. Of course, if you’re feeling like serving up raspberry goodness on a fine summer day, double the raspberry sauce and go all raspberry, by all means…serve them in glass stemware and call them granitas to be fancy! ..Or don’t.

It’s all about the name and how you dress it, right?