Jalapenos; seeded, destemmed, and finely chopped (Habs might be even better)
2
sm
Apples
1
tb
Finely chopped orange rind
1 1/4
c
All-purpose flour
2
ts
Baking powder
1
c
Sugar
1/2
c
Butter; room temperature
2
Eggs; beaten
1
c
Milk
1
ts
Vanilla
1
ts
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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