2 pounds peaches or nectarines, peeled, pitted and thinly sliced
1 pound plums, peeled, pitted and thinly sliced
2/3 cup packed light brown sugar
1 tablespoon honey
1 teaspoon grated peeled ginger
Pinch of kosher salt
1/4 cup all-purpose flour
For the biscuits:
1 2/3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 1/2 tablespoons baking powder
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup buttermilk, plus more for brushing
Coarse sugar, for sprinkling
Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish. Prepare filling: Toss peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish. Make biscuits: Whisk the flour, sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-24 08:58:592015-08-24 08:58:59Peach Plum Cobbler with Buttermilk Biscuits
4 to 6 firm but ripe red plums (1 pound 4 ounces), cut into 1/4-inch wedges
1 small cucumber, peeled, seeded, and coarsely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon plus 1 teaspoon fresh lime juice, plus more if needed
1 tablespoon sugar, plus more if needed
1 teaspoon minced garlic
1 teaspoon finely grated peeled fresh ginger
1/2 large jalapeno chile (seeded if desired), minced
Coarse salt and freshly ground pepper
Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.
3/4 teaspoons kosher salt and 1/4 teaspoons freshly ground black pepper
1 tablespoons minced fresh dill or parsley
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
Peach Plum Cobbler with Buttermilk Biscuits
Peach Plum Cobbler with Buttermilk Biscuits
Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish. Prepare filling: Toss peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish. Make biscuits: Whisk the flour, sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.
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Spicy Plum Salsa
Spicy Plum Salsa
Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.
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Roasted Carrots
Roasted Carrots
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
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