Tag: Bevmo

Fluffy Peach Cobbler with White Wine Whipped Cream

Peach Cobbler with Maple Cream Sauce

Summer fruit season is at it’s glorious peak and the produce department at my grocery store is overflowing with bins of fresh apricots, nectarines, plums, and luscious ripe peaches!  With this bounty of  rich, sweet fruit available, I love nothing more than to peel a pile and bake a juicy, lip-smacking cobbler.

Few things go as well together as a crisp white wine and stone fruits.  Wine Enthusiast recommends a Picpoul de Pinet from Languedoc-Roussillon, France like: Gerard Bertrand Terroir Picpoul de Pinet 2016.  Total Wine or BevMo should be able to point you in the right direction for a wine that’s similar if they don’t carry this $18 bottle.

Another option is to enter the search term “Picpoul de Pinet” into your google search, hit enter, and then select [Shopping] beneath the search box after your selections come up. Locations where you can buy it will come up.

This recipe for peach cobbler combines the two flavors beautifully and, bonus, it doesn’t need to be baked in the oven, so no heating the house up!

Fluffy Peach Cobbler with White Wine Whipped Cream

  • 10 Ripe Peaches – peeled, pitted & sliced into quarters – It’s OK if they’re a little squishy.picpouldepinet
  • 2 Cups Dry White Wine (like a Picpoul de Pinet)
  • 1/2 Cup Orange Juice
  • 1/2 Cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 3 tsp Cornstarch
  • 3 tsp Cold Water
  1. Set your electric Pressure Cooker (like your Instant Pot) to the Brown or Sauté setting.
  2. Combine wine, juice, brown sugar, and cinnamon in Instant Pot then add peaches.
  3. Sauté 3 to 5 minutes, or until softened.
  4. Combine cornstarch and cold water.  Stir into peach mixture in Instant Pot.

Prepare Batter:

  • 4 TBLS Butter Softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Heavy Cream
  • 1/2 Vanilla Bean, Scraped
  • 2 Cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  1. In bowl of stand mixer, cream butter and sugar until completely incorporated.
  2. Add heavy cream and vanilla bean.
  3. Fold in combined flour and baking soda a little at a time until ragged, sticky batter forms.
  4. Place spoonfuls of batter over peaches, but don’t cover top completely.  Push dough balls down into peaches.
  5. Secure lid and close pressure valve. Cook on high pressure for 10 minutes.
  6. When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.

Prepare Whipped Topping:

  • 1 Cup Heavy Whipping Cream, Chilled
  • 1 tsp Granulated Sugar
  • 1/2 Vanilla Bean, Scraped
  • 1 tsp White Wine, Chilled
  1. In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy.
  2. It should double in volume and clump into whisk. Don’t over whip, or it will turn to butter. Chill in refrigerator until ready to serve.

Wine Enthusiast Magazine has some of the best #CookingWithWine dessert recipes and is my go-to when I’m looking for something new & different to make for dessert!  #ThisGirlLovesToEat

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Baked Jameson Cherry Brie Bites

I went looking for something simple but spectacular that would pair equally well with both cocktails and wine before dinner and came across this amazing photo by Spencer Burton for Las Vegas Weekly:

scaled-cherry_baked_brie_by_spencer_burton_h_t1000

It turns out that these are one of the most popular items on the appetizer menu at one of my favorite Las Vegas watering holes: Nine Fine Irishmen, located in the center of the casino at New York New York.

I pulled the dinner menu up on the internet and had to search for it.  I was looking for Baked Jameson Cherry Brie Bites but couldn’t find it.  Now that I’ve seen where they have it hidden at the bottom of the appetizers, it’s easy to see how I missed it the last time I stopped in for a pint of #Guinness and a splash of whiskey.

They list it simply as “Baked Brie” with an unimaginative description of: “Brie Cheese, Whiskey Marinated Cherries, Puff Pastry, Balsamic Reduction, Toasted Baguettes” and they don’t show the mouth watering picture.  Not a great sales job at all!

I’m much more intrigued by the glowing description that Brock Radke gave in his November 2013 article describing the, then new item as, “the perfect bite-sized delight for the holiday season. Bonus: Irish whiskey is involved.”

I’m sold.  Point me to the kitchen!

Jameson Cherry Baked Brie Bites

  • 5-7 squares of puff pastry (5×5 inch, cut into four pieces)
  • 1½ lb. Brie cheese (cut into 1-inch cubes)
  • 1 cup dried tart cherries
  • ½ cup Jameson Irish Whiskey
  • 2 tbsp. light corn syrup
  • 2 eggs, beaten well
  • fresh ground pepper (to taste)

Now it’s time to prep the cherries:

  1. Soak cherries in Jameson overnight.
  2. Cook cherry-whiskey mixture in a small pot on low heat until fruit softens, then add corn syrup and mix well.
  3. Use a hand-mixer or blender to purée the mixture, then chill and let sit for 2 hours.

When your cherry mixture has finished chilling it’s time to assemble the bites:

  1. Heat oven to 425°F.
  2. Gently separate one square of puff pastry dough and spread a fingernail-sized portion of Brie in the middle.
  3. Add a small dollop of cherry purée and season with pepper.
  4. Fold dough so all corners are sealed.
  5. Spray a baking tray with nonstick cooking spray and place bites on tray in rows.
  6. Brush the top of each pasty pocket with egg.
  7. Bake for approximately 10 minutes or until golden brown.
  8. Let sit for two minutes before serving.

The part I’m missing in this recipe is that they don’t mention the balsamic reduction. Based on the picture it appears that they reserve some of the whiskey-cherry purée to add to the top for presentation with a couple of sprout leaves.

Helpful tip:  You can cut the preparation time by buying whiskey soaked cherries online or at your local Total Wine or Bevmo if they carry them.  I keep a jar on hand that are soaked in my favorite bourbon-whiskey, Maker’s Mark, and I’m sure that you can prepare the same a few days ahead and keep them well sealed in your refrigerator so that you can shorten the prep time.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood