"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cherry Cobbler Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sour Cherry Cobbler, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnell Holmes-Carson
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unbleached all-purpose flour (10 ounces)
6 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
2 tablespoons granulated sugar for sprinkling
1 cup buttermilk
4 (24-ounce) jars Morello cherries , drained (about 8 cups drained cherries), 2 cups juice reserved
3/4 - 1 cup granulated sugar
3 tablespoons cornstarch , plus one teaspoon cornstarch
pinch table salt
1 cup dry red wine
1 cinnamon stick (3-inch)
1/4 teaspoon almond extract

Directions:
Directions:
1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.)
3. Meanwhile, spread drained cherries in even layer in 9- by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

118W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!