Red & Blue Cobbler

Leftover cranberries and an orange sat in my fruit drawer, and I had plenty of Triple Sec but lacked other ingredients needed to make my favorite margarita. As we endured our 13th day of snow-covered ground, with more on the way (the first time that's happened in the Kansas City area for almost three decades), the idea of comfort foods sounded better and better. I'd already made rustic turkey soup** and homemade spaghetti sauce in the last 48 hours and we'd finally finished all of the holiday desserts.

So, with the help of the cranberries, orange, liqueur, and some frozen blueberries, and taking cues from a cranberry sauce recipe supplied by the Culinary Center of Kansas City* and the topping from an ancient magazine recipe, I made a sweet and satisfying cobbler that I hope you'll enjoy too.

Let me know what you think!


Red & Blue Cobbler
Makes 9 large servings

Filling:

1/4 cup orange liqueur
1/2 cup fresh orange juice
       (VOE - my original recipe called for 1/2 cup liqueur and 1/4 o.j.; I have reversed these to reduce the sweetness a bit)
2 teaspoons cinnamon
2 teaspoons orange rind
2 cups sugar
1 1/2 cups cranberries, after rinsing and sorting
1 cup blueberries, fresh or frozen (thawed)
3 teaspoons cornstarch
         (VOE - I originally added the cornstarch, stirred into 1/2 cup of water, but this made the  mixture too soupy, so I've left it out here)

Topping I:

1/8 cup oatmeal
1/8 cup walnuts

Topping II:

4 tablespoons butter
1/2 cup flour
1/4 cup brown sugar

In a crockpot, stir together liqueur, orange juice, cinnamon, orange rind and sugar until sugar dissolves. Add cranberries and cook on high for one hour.

Stir in blueberries and cook on low, about five hours until all berries are soft. Stir in corn starch and let cook one more hour. Grease a square baking pan and pour berry mixture into it. Spoon off some excess liquid.

Topping I: Chop nuts and oatmeal fine, in food processor, and sprinkle over top of mixture.

Topping II: Melt butter in medium microwave-safe bowl, about 45-60 seconds. Stir in flour and brown sugar and cover bowl with lid or vented plastic wrap. Cook on high for 2-2 1/2 minutes, stirring after one minute, until slightly bubbly. Distribute mixture across a piece of foil and let cool until easy to handle; 3-5 minutes. Break up topping into small bits and sprinkle across berry and Topping I.

Refrigerate at least 6 hours or until set.


*I work part-time at the Culinary Center of Kansas City
**see this recipe at http://visualtraveler.blogspot.com/2009/09/rustic-turkey-soup.html

Basil Blue Cupcakes

I am clearly on a sweet vs. savory kick these days, after falling head over heels for the tamarita in Monica Bhide's new and widely praised cookbook, Modern Spice; and then stopping short of icing the sweet-savory blackberry sage muffins that emerged from my kitchen last week so I wouldn't overpower their delicate flavors.

With blueberries from our farmer's market and basil from a pot in our front garden, I decided to take another shot at this kind of culinary blend today. After all, what two flavors better exemplify the early summer harvest - particularly in the Midwest?

The result is Basil Blue Cupcakes. Blueberries burst open on your tongue with each bite, while basil simultaneously adds an unexpected bite and a clean, crisp, character to the cupcake and olive oil adds a touch more sweetness. Top that off - literally - with a sweet-savory icing that adds more blueberry and basil flavor + a healthy dose of confectioner's sugar, for a pretty healthy treat that provides great tastes of the season.

Basil Blue Cupcakes
Makes 12-15

1/2 cup rolled oats, ground fine

1 1/4 cups whole wheat pastry flour

1/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

pinch of salt

1/2 cup olive oil

2 eggs

1/2 cup yogurt

3 heaping tablespoons fresh basil, stems removed, and minced fine

3/4 cup blueberries

Preheat oven to 350 degrees. Combine all ingredients thoroughly, except blueberries. Fold in blueberries. Pour batter into muffin papers and then bake 23-25 minutes. Cool for five minutes before removing from pan. Remove muffin papers 10-15 minutes later.

When completely cooled, add basil blue icing:

2 tablespoons butter, softened

2 tablespoons low fat cream cheese, softened

1 tablespoon blueberries, smashed with the back of a spoon

1 1/2 tablespoons basil, minced fine

1 1/2 cups confectioner's sugar

Combine butter and cream cheese and then add all other ingredients, stirring well. Spread generously on each cupcake.