Cranberry-apple-jalapeno Cobbler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Chicago | Dessert | 12 | Servings |
INGREDIENTS
| 3 1/2 | c | Fresh cranberries, stems |
| carefully removed | ||
| 1 | c | Cranberry juice |
| 3 | up to | |
| 6 | Jalapenos, seeded | |
| destemmed and finely | ||
| chopped Habs might be | ||
| even better | ||
| 2 | Apples | |
| 1 | T | Finely chopped orange rind |
| 1 1/4 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1 | c | Sugar |
| 1/2 | c | Butter, room temperature |
| 2 | Eggs, beaten | |
| 1 | c | Milk |
| 1 | t | Vanilla |
| 1 | t | Grated lemon rind |
INSTRUCTIONS
Date: Tue, 5 Mar 1996 13:46:46 -0600 (CST) From: jlspreit@midway.uchicago.edu (Jennifer Spreitzer) I made this cobbler for the Chicago Hotluck and everyone who tried it liked it. I added jalapenos (2 of 'em) to the recipe, and although the cobbler itself was good, it wasn't hot enough for my taste. The tartness of the cranberries seemed to overpower/dampen the heat of the chiles. The cranberry/chile pepper combo is a good one, though, so I'm going to keep trying. When I make it again I'll probably add about six jalapenos, or maybe 2 habs. Preheat oven to 375 degrees F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature. Adapted from James Villas' The Town & Country Cookbook, Little Brown and Company, 1985. ISBN: 0-316-90301-9 CHILE-HEADS DIGEST V2 #260 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 829
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 53mg
Sodium: 806.1mg
Potassium: 241.4mg
Carbohydrates: 175.8g
Fiber: 12.5g
Sugar: 22.7g
Protein: 4.9g