Saturday, August 13, 2011

cherry-lime cornbread cobbler

salt lick.

have you heard of it?

life changing barbecue. my favorite in texas. and not only do they know how to make the best texas style barbecue in the world, they also have the best cobbler i have ever tasted.

in my efforts to recreate it, i have tried a few concoctions with different fruit.

today, i bring to you, the what-was-left-in-my-fridge-before-vacation cobbler; cherry-lime! served in a true-to-my-roots breakfast-for-dinner fashion.

(excuse me. has anyone ever needed to use that many hyphens in one phrase? my apologies.)

back to the cobbler. it's sticky and sweet, with a little tang from the cherries and lime. G and i did not eat the whole thing before we left for montreal today... or did we?

speaking of montreal. has anyone been? any must-eats i should know about?

cherry-lime cobbler
serves 6 (or 2...whoops)

2.5 cups Bing cherries, pitted and sliced in half
zest and juice of 2 limes
3/4 cup turbinado sugar (this was a bit sweet for me, so try 1/2 cup if you'd like less sweet!)
1/2 cup cornmeal
1/2 cup brown rice flour
2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 stick of butter

- turn the oven to 375 and place the butter in a 7x9 (or an 8x8). allow to melt while oven preheats and other ingredients are being mixed.
- combine the cherries, limes and sugar and set aside while mixing together dry ingredients in a small bowl. once butter is melted, toss in milk and dry ingredients directly to the baking dish and stir to incorporate. spoon cherry mixture over batter and bake for 30 minutes or until golden. allow to cool for at least 30 minutes and serve warm with ice cream or by itself .....for dinner :D

Sunday, August 7, 2011

gluten-free shortcake with lime curd and blackberries

this is a post for all of you out there who sometimes make a mistake in the kitchen. those of you who, with good intention, attempt to make something delightful and totally fail.

is it just me or does this happen to anyone else?? because i am often the victim of kitchen flops.

but in life, i have learned a thing or two. and one of those things is that oftentimes, the successes born from failures are usually the very best. am i right?

remember that pretty little cupcake i made for my mother dear a few posts ago? well, on the first try, i accidentally made shortcake! at first, i stomped my foot at the sight of completely flopped cupcakes. but after a taste, i realized it was the best possible gluten-free shortcake in the world!!

so, keep failing, fellow kitchen dwellers! if we do it enough, we'll fill a cookbook with failure-turned-successes!! and in the meantime, give this shortcake a whirl and top it with whatever berry you like. and if you want to make that lime curd from the cupcake post, i highly recommend it.

makes 12

1 stick salted butter
1/4 c sugar
2 eggs
1 tsp vanilla
1 c rice flour
1/2 c oat flour
1 tsp xantham gum
1 tsp baking powder

- cream butter and sugar. mix in eggs and extract. fold in dry ingredients, spoon into lightly greased muffin tins and bake for 15-18 minutes at 350 or until slightly golden.