July 13, 2016

From the Bookshelf to the Kitchen: Black Cherry Cobbler

I just really love books that incorporate food or recipes. It's my goal as an author to put one good recipe in all of my books so my readers have something to make if they want to taste what my characters taste. Anyways, part of what connected me to one certain character was his love of cooking and baking.

Jonah Daniels is one of the best book boyfriends out there - plus he loves to cook and bake. What could be better? I knew as soon as I read When We Collided that I wanted to use one of his dishes for a From the Bookshelf to the Kitchen post, but I wasn't sure what. Then I saw someone on the official blog tour mention his black cherry cobbler, and an idea started to form.

I love peaches. My mom loves raspberries. And my dad loves cherries. So I searched for a black cherry cobbler recipe and held onto it until Father's Day. That's when I undertook the task of making the cobbler. I definitely needed some assistance from my mom - something I'm not ashamed to admit - but I think it was worth it in the end.







Black Cherry Cobbler

3 c. bing cherries, pitted and halved (I used frozen, so I let them defrost in the fridge overnight)
4 T. unsalted butter, cut into pieces
1/3 c. sugar
1/3 c. flour

1 c. flour
3 T. unsalted butter, chilled
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. buttermilk
sugar, for sprinkling on top

Preheat oven to 425 degrees Fahrenheit. In a mixing bowl, combine cherries, flour, and sugar; toss to coat evenly. Place in an 8 x 8 pan and evenly space the pieces of butter. Bake for 25-30 minutes or until bubbly. Meanwhile, sift flour into a medium bowl; add baking powder, baking soda, and salt, and cut in chilled butter with pastry blender or two knives. When pea-sized crumbles are formed, add buttermilk and stir just to blend. Do not overmix. When cherries are finished, remove from oven and drop dough in large spoonfuls over the cherries. Sprinkle lightly with granulated sugar. Return to oven for 25-30 minutes or until topping is golden. Serve hot or cool with whipped cream.


It got Emery Lord's stamp of approval, fyi.

Have a recipe/book suggestion for From the Bookshelf to the Kitchen? Leave it in the comments below!

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