Beer Girl Cooks

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Champagne Peach Berry Cherry Cobbler Cake Thing

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Is it a cake or is it a cobbler?  Beats me, but it sure is delicious!

 

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I can tell you that my cherry obsession is on fire.  And we’re back to cooking with booze.

 

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I just can’t help myself.  I’m totally and ridiculously out of control over here.

 

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They’re just so dang gorgeous and delicious!  I’ve been stocking up on all this summer fruit and putting it in everything.  I’m still doing the crazy lady thing with the cherries at the grocery and I’m a lunatic at the farmer’s market.  Maybe I need an intervention.

 

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Or I just need more booze.  You just can’t go wrong with champagne and strawberries, right?  And cake?

 

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I totally didn’t plan this red, white, and blue theme because umm….I’m not that organized.  There you have it.  The ugly truth.

 

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So here we are with a red, white, and blue dessert of undetermined origin and name just before Independence Day. That’s interesting.  I wanted to make a cobbler, but with a vanilla cake topping rather than biscuit or oatmeal crisp.

 

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What happened is kind of a boozy fruity upside down vanilla cake business.

 

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Just in time for the holiday. I love it when a no plan comes together.

 

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Do you have big plans for the holiday weekend?  I’m not sure yet what we’re going to do.  Every year our neighbors spend a college fund on fireworks and we can see a fantastic show without ever leaving our yard.  How fun and convenient is that?

 

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Champagne Peach Berry Cherry Cobbler Cake Thing

Ingredients

For the Fruit

  • 1 pound of cherries I used Ranier, rinsed, pitted, and stems removed
  • 3 peaches pitted, pealed, and cut into 1 inch pieces
  • 1 pint blueberries rinsed
  • 2 pints strawberries stems removed, larger ones cut in half
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cup champagne prosecco, or sparkling wine

For the Cake

  • 2 sticks butter room temperature
  • 1 1/2 cups sugar
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2 tablespoons vanilla bean paste
  • 1 cup buttermilk

Instructions

  1. Reserve a combination of a few berries and/or cherries for garnish if desired
  2. Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
  3. Preheat oven to 350
  4. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Add vanilla to butter/sugar mixture, beat until combined
  7. Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
  8. Alternately add the flour mixture and buttermilk, starting and finishing with flour
  9. Transfer fruit mixture to a large baking dish coated with cooking spray
  10. Using a spoon, drop large blobs of cake batter on top of the fruit
  11. Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
  12. Cool on a wire rack
  13. Top with whipped cream and garnish with some reserved berries if desired
  14. Serve warm or at room temperature

Cake part of recipe adapted from Martha

 

P.S. If you plan to make this unnamed dessert and take some pics – make sure you take your pics quickly or this will happen.  Happy Independence Day, y’all!

 

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Bourbon Peach Belgian Waffles

by 48 Comments

Happy Monday!  How was your weekend?

 

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Did you have a nice Father’s Day with any Dads in your life?

 

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I made Chris some boozy Belgian waffles.  Here’s the thing – I’ve never made waffles before and I’m not sure where the burning desire to do so came from.  Maybe it was a burning desire to make drunken peaches and a need for a vessel to carry them.

 

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The truth of the matter is that I didn’t even own a waffle iron.  So I took the 20% off coupon the good people at Bed Bath & Beyond sent me and picked one up on Saturday.

 

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I had another problem.  How in the world do you make a waffle?  I consulted my homies over at the Food Network and decided to go with Emeril.  The only thing I changed was that I used vanilla bean paste instead of vanilla extract.

 

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Since we’re all about full disclosure here, I’ll tell you that I did a practice run on Saturday while Chris was gone for the day.  That’s when I took these pictures.  And let me tell you that I can sure make some ugly waffles!  The second run on Sunday turned out a few that looked a bit better.  Plus I added bacon which makes everything better.

 

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I snapped these with my iPhone yesterday.  I had to be quick because it just wouldn’t be right to serve Chris cold ugly boozy waffles on Father’s Day.

 

Waffle recipe from Emeril Lagasse

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Bourbon Peach Belgian Waffles

Ingredients

For the Bourbon Peaches

  • 6 peaches peeled, pitted, and diced
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon plus some to garnish
  • 1 tablespoon honey
  • 2 tablspoons bourbon

For the Waffles

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs separated and at room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla bean paste
  • 4 tablespoons melted butter
  • 2 cups whole milk at room temperature
  • 1-2 tablespoons canola oil to brush the waffle iron

For the Whipped Cream (can be halved)

  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons vanilla bean paste

Instructions

For the Bourbon Peaches

  1. In a cast iron or nonstick skillet, melt butter over medium heat and add peaches
  2. Sprinkle cinnamon over the peaches, add honey and bourbon
  3. Cook peaches until softened, but still retaining some firmness and texture, stir occasionally

For the Waffles

  1. Preheat waffle iron according to manufacturer's directions
  2. Sift flour, baking powder, and salt into a bowl
  3. In a second bowl, whisk together egg yolks and sugar until combined and sugar is dissolved and yolks are a light yellow
  4. Add vanilla, melted (but not hot) butter, and milk to egg yolk mixture and whisk until combined, careful not to over mix
  5. Add milk mixture to the flour and whisk until blended - again careful not to over mix
  6. In a third bowl or using a stand mixer beat the egg whites until soft peaks form 1-2 minutes
  7. Gently fold egg whites into batter using a rubber spatula
  8. Brush canola oil on waffle iron plates
  9. Using a soup ladle or measuring cup, pour batter into bottom waffle plate until grooves are covered and cook according to manufacturer's directions until golden brown
  10. Keep warm in a 200 degree oven on a wire rack fitted onto a baking sheet

For the Whipped Cream

  1. Chill mixer bowl and whisk for 20 - 30 minutes in the freezer
  2. Pour in cream, sugar, and vanilla bean paste
  3. Beat on medium high until thick and you have whipped cream - keep an eye on it and don't over mix

Note:  You want to use a third bowl to whip your egg whites and not the one you had the yolks in because if you get yolks in your whites the whites won’t whip.

Note:  My waffle iron specifically said DO NOT USE COOKING SPRAY, but if yours doesn’t mind – go for it

Note: My waffle iron made 4 1.5 inch thick waffles from this recipe

 

P.S. – Don’t forget to enter the giveaway for the Williams-Sonoma gift card!