July 2011 Holiday Weekend cooking

The blueberries, maple and corn give this cobbler a distinctly New England flavor.

Fruit
2 pints fresh blueberries
1/2 cup granulated sugar
1/2 cup maple syrup
1 tablespoon quick-cooking tapioca
1/2 teaspoon lemon extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Topping
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup whole cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup confectioners' sugar
1 egg
3/4 cup buttermilk

Glaze
2 tablespoons unsalted butter
2 tablespoons maple syrup

Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish.

Mix flour, cornmeal, baking powder, baking soda and salt. Set aside. Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan. 

Bake cobbler in a preheated 375°F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it. Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream.

Yesterday we had chicken with peppers for dinner and blueberry cobbler for dessert.  This morning my husband worked with me to get all the corn blanched, cut off the cob and packaged for the freezer.  

Then a breakfast of Tuscan poached eggs.  We're relaxing now until it's time to put the chicken on The Big Green Egg. I made the rub and coated the chicken yesterday.  I also made my base for Toasted Coconut Ice Cream for dessert tonight.  We're set!