BOYSENBERRY COBBLERS

My husband built a frame and put bird netting over my boysenberry bush. Last summer was the first year I was able to pick enough boysenberries to freeze for smoothies, boysenberry sorbet, and boysenberry cobblers. Boysenberries are related to blackberries and New Zealand is the world's largest producer and exporter of boysenberries. I have been in a boysenberry kind of mood lately. If you can't find fresh or frozen boysenberries in your super market, farm stand, or farmers' market, blackberries work perfectly in this recipe. Cobblers are so easy to make for a last minute thought for dessert.

6 cups boysenberries or blackberries                     

¼ cup cornstarch                   

¾ cup granulated sugar                

Zest and juice of ½ lemon

¼ t cinnamon

2 T cold unsalted butter, cut into small pieces

Gently mix the above ingredients in a medium bowl and set aside while making topping.

Biscuit Topping

1¼ cups all-purpose flour

½ cup granulated sugar

1 t baking powder

½ t salt

6 T cold unsalted butter, cut into small pieces

¾ cup whole milk 

Sugar for sprinkling

Mix dry ingredients together. 

Cut in butter with a pastry blender to the size of small peas. 

Slowly add milk and mix together with a spoon. 

Preheat oven to 350 degrees F.

Evenly divide fruit into 4 to 6 (depending upon size) individual ramekins and place on a baking sheet. These ramekins are 1½ cup size and I made 4 cobblers.

Spoon biscuit topping onto berry mixture.

Sprinkle with some sugar and bake until fruit is bubbling and topping is browned, about 30 to 35 minutes.

Serves 4 to 6

GRANDMOTHER WITH AUNT AND MOTHER

My grandmother, Annie Louise Middleton Markham with her daughters Stella and Izetta, (my mom on her lap). This photo was taken 1913 in Tennessee.

CAPE MAY, NEW JERSEY - AUGUST 1981

CAPE COD, MASSACHUSETTS - JULY 1979

SMOKED ROAST BEEF SANDWICHES WITH CHEDDAR CHEESE & HORSERADISH SAUCE

Fire up your grill for these delicious sandwiches. It is perfect for summer when you do not want to heat up your kitchen. This roast weighed 2½ lbs and took almost 3½ hours to smoke. Carve your roast very thin for sandwiches. While wood chips are soaking, mix together the Roast Beef Rub and set aside. Also mix together the Horseradish Sauce and refrigerate.

Smoked Roast Beef

Hickory wood chips
Water

2½ to 3 lb rump or bottom round roast

1 T Worcestershire sauce

1 T Dijon mustard

Roast Beef Rub

1 T brown sugar
1 t dehydrated minced garlic

1 t dehydrated minced onion

1 t dried thyme

1 t dried rosemary

1 t fennel seed

1 t sea salt

1 t coarsely ground black pepper

1 t smoked paprika

½ t onion powder

In a small bowl, mix the rub ingredients together and set aside.

Horseradish Sauce

1 cup crème fraîche or sour cream

¼ cup Dijon mustard         

1 T honey Dijon mustard  

¼ cup prepared horseradish, drained

1 T snipped fresh chives

Sea salt and finely ground black pepper

Whisk together the Horseradish Sauce ingredients and place in a small bowl, cover and refrigerate.

Place hickory chips in water and let soak for 2 hours.

After the wood chips have been soaking about 1½ hours, light a charcoal grill with coals piled on one side of grill.

Sprinkle the rub ingredients all over the roast.

Let sit on counter while coals are heating up.

Throw half of the wood chips on top of the hot coals and place roast directly on cooler side of grill.

Place an oven thermometer in grill, next to beef, if one is not attached to your grill.

Close top, but leave vents slightly open.

Let beef slowly cook between 225 to 250 degrees F for about 3½ to 4 hours.

When internal temperature of beef is 130 degrees F remove from grill and place on a cutting board, tented with aluminum foil for 10 to 15 minutes.

Using a very sharp knife, carve as much roast that you need into thin slices.

Smoked Roast Beef Sandwiches

4 slices sourdough or artisan bread

Horseradish sauce

Lettuce

Smoked Roast Beef, enough for 2 sandwiches

Sliced sharp cheddar cheese, enough for 2 sandwiches

4 slices tomatoes

Red onion, thinly sliced

Spread the Horseradish Sauce on all 4 slices of bread.

Add the rest of the ingredients.

Cut each in half and add a cocktail pick, if needed.

 

PEPPER JACK & CHEDDAR GRITS POPPERS

You can find these mini bell peppers in the supermarket these days. They usually come packaged in a large bag. Filled with cheesy grits, they make delicious appetizers or a side dish.

2 cups water

½ cup stone ground white or yellow grits (not instant)

1 cup freshly shredded pepper jack cheese

½ cup freshly shredded sharp cheddar cheese, yellow or white

1 clove garlic, pressed

1 T unsalted butter

Salt and freshly ground black pepper

¼ cup chopped cilantro

8 to 10 mini bell peppers (red, yellow, and orange)

Bring the water to a boil and add the grits.

Lower heat to a simmer and cook grits for about 15 minutes, stirring often.

Remove from heat and stir in the cheeses, garlic, and butter.

Season to taste with salt and pepper. 

Cover and refrigerate for about an hour.  

Cut peppers in half lengthwise, leaving the stem intact as much as possible.

Remove seeds and place on a baking sheet.

Remove grits from refrigerator and stir in the chopped cilantro.

Spoon grits mixture into pepper halves. 

Place under the broiler, about 6 inches from the heat.
Broil about 6 to 8 minutes, or until grits are lightly brown.

Serves 4

EGG, CHEESE, ASPARAGUS, & PROSCIUTTO STRATA

Having weekend guests or want to surprise your loved one on a Sunday morning? Well, this is a delicious brunch dish to serve. It is very similar to a Quiche Lorraine, but easier! You can make up individual dishes the evening before. Just cover and refrigerate. Pop them in the oven 30 minutes before you plan on having brunch. Serve with a fruit salad, coffee or tea, and maybe a glass of sparkling wine or a mimosa. This recipe is for two but you can double it for four servings.

1 t softened butter for greasing the baking dishes

4 small slices Italian or artisan bread

½ cup grated Fontina cheese (or a Swiss cheese)

½ cup grated Pecorino Romano cheese (or Parmigiano)

1 cup whole milk

4 eggs

Pinch of nutmeg

Sea salt and freshly ground black pepper

6 thin slices Prosciutto di Parma (or Virginia Country Ham or cooked bacon)

6 thin asparagus stalks, trimmed

Preheat oven to 350 degrees F.

Butter two small gratin dishes or small cast-iron skillets.

Divide the bread between the 2 dishes or skillets.  

In a medium bowl, whisk together the milk with the eggs.

Stir in half of the cheeses, add the nutmeg, and season with salt and pepper.

Pour most of the mixture over the bread.

Evenly layer the Prosciutto over the bread and top with 3 asparagus each.

Pour the remaining egg mixture over the top and sprinkle with the rest of the cheese.

Bake for 30 minutes.

Serves 2