Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, March 23, 2012

If the pinwheel topping doesn't draw you in, the bubbly fruit underpinning will

Talk about a breakfast dish that can launch your weekend right. This will get your heart singin’ on a Saturday morning--or any time.

Apple-Cherry Cobbler with Pinwheel Biscuits was outasight good—and not nearly as complex as it looks, either. Biscuit dough (which was very easy to manage) was rolled with almonds and brown sugar to form the pinwheels. Apples and cherries (in our case, I subbed frozen blackberries—dreaming of the day when our garden’s vines will produce our own fruit) make up the filling that bakes under the biscuits.

This makes a pretty, company-special breakfast or brunch dish, but the two of us (sans company) had a terrific time with it as well.

Apple-Cherry Cobbler with Pinwheel Biscuits

Apple-Cherry Filling:
8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 pounds)
2 cups sugar (I used sugar substitute)
1/4 cup all-purpose flour
1/4 cup butter
1 (12-ounce) package frozen cherries, thawed and well-drained (I used frozen blackberries)
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1 teaspoon ground cinnamon

Pinwheel Biscuits:
2 1/4 cups all-purpoe flour
1/4 cup sugar (I used sugar substitute)
2 1/4 teaspoons baking powder
3/4 teaspoon salt (or salt substitute)
3/4 cup cold butter, cut into pieces
2/3 cup milk (I used skim)
2/3 cup firmly packed light brown sugar
2 tablespoons butter, melted
1/4 cup finely chopped roasted unsalted almonds

Prepare filling: Preheat oven to 425 degrees. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook; stir often, for 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat; stir in cherries and next three ingredients. Spoon apple mixture into a lightly greased 3-quart baking dish. Bake apple mixture for 12 minutes. To catch any drips place a baking sheet on oven rack directly below baking dish.

Prepare biscuits: In a large bowl stir together 2 1/4 cups flour and next 3 ingredients. Use pastry blender or fork to cut cold butter pieces into flour mixture until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 tablespoons melted butter; sprinkle over dough; pat gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture. Bake at 425 degrees for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream if desired. Makes 8 to 10 servings. (Recipe source: Southern Living February 2012).

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