("Dio e Zingaro" by Municipale Balcanica)
- Hi, I'm Jerry James Stone
and you're watching "Cooking Stoned".
In today's episode I'm going to make this amazing...
I think I use the word amazing probably too much,
but it is amazing, I swear!
So, it's an amazing, boozy cherry cobbler.
Now, before I get started, I just want to note,
that, like, a lot of times when I eat out,
it feels like restaurants don't maybe know the difference
between a cobbler and a crisp,
and so I just want to share that with you really quickly.
So, a cobbler tends to be something that's,
it's kind of deep, where it's almost like a pot pie,
it's like a fruit pot pie,
traditionally, with just a crust over the top,
or cobbles, if you will.
I mean, it's just like a biscuit topping.
Whereas, a crisp is much thinner, and the actual topping
for a crisp is maybe like oatmeal.
It's not as hearty as you would get with a cobbler.
So just keep that in mind, I see this mistake all the time.
This is going to be a cobbler recipe,
a boozy, cherry cobbler recipe,
and I think you're gonna love it.
So the first thing you wanna do here is pit these cherries.
Now, pitting cherries is quite messy.
You don't need a fancy tool like this,
you can actually just use a straw, you can use a screwdriver,
you just wanna push that cherry pit out through.
So, if you have something like this, you don't put it,
the whole cherry in it, you just hold it over,
take your bowl here, as you can see,
it looks like some sort of,
like a scene from a horror movie,
put your cherry over it
and just kind of push that pit through.
Now, that's all it takes, and then, there it is.
And this process takes forever, but you know what,
when you're making a cherry cobbler, in all honesty,
fresh cherries are the best, it's just,
they're much more flavorful,
especially what I'm going to do with it,
I'm going to poach them in some wine first,
so it just like absorbs that flavor
a lot more than frozen cherries.
I know I'm being a bit of a food snob here by saying that,
but use fresh cherries.
Plus, they're gonna be, they're in season.
Peak cherry season is mid-July,
with cherries, so,
you know they're going to be fresh and tasty,
no reason to use frozen ones.
So you just hang out, watch some Hulu,
and pit some cherries, and then make this recipe.
So let's add in our one cup of brown sugar,
and our star anise,
and we're gonna add a large orange peel.
Now we're gonna add in a tablespoon of cornstarch,
and we're gonna add one cup of red wine.
And we're just going to bring this to a boil,
and then let it cook until the liquid
begins to thicken,
and the cherries are nice and tender and soft.
Now we're going to make our cobbler topping.
Starting with one cup of flour, we're gonna add in
a 1/4 cup of sugar, and this is a mix
of brown sugar and regular cane sugar.
We need our baking powder,
our 3/4 of a teaspoon of baking powder,
and a 1/4 of a teaspoon
of baking soda,
and now 1/4 teaspoon of salt,
and just kind of mix that together.
Now we're going to cut in five tablespoons of butter,
you want the butter to be cold, that's really important.
Just using this little tool here, you can use a fork,
whatever, just kind of mash the butter in,
and work it into this flour mixture,
so that it ends up looking kind of like,
sort of like cornmeal when you're done with it,
once you've kind of broken up all the butter in there.
Now that that is, the butter is cut in there nicely.
It's not, you don't need to be perfect here,
I mean this is gonna be a cobbler topping, so,
the more bumpy and crumbly and imperfect it looks,
actually makes it look more perfect,
if that makes any sense at all.
So, now we're going to mix in our yogurt.
So what I have here is 1/3 cup of Greek yogurt
that's just been mixed with just a tablespoon
of milk to thin it out.
We're gonna add that to our dry ingredients
here for the cobbler.
And now we're gonna fold the Greek yogurt
into the dry ingredients.
Now, this is really important,
you don't want to overwork this,
you don't want it to be,
if you overwork it, it's going to be tough,
and you don't want that.
So work it in there, as it starts to kind of ball up,
and this is what's gonna make our topping.
So now we're going to go ahead and make the cobbler.
The first thing I'm gonna do before I do anything
is I'm gonna add about a tablespoon
of balsamic vinegar
to my cherries.
Now this is just to provide some acidity,
it'll really complement the wine
and the star anise, and all that stuff.
So it's just going to, not gonna add a ton of flavor,
it's just gonna round it out a bit.
So just gonna add that in and mix it in the cherries.
And now I'm gonna add my cherries to my pan.
You wanna make sure that you pull out the star anise
and the orange peels before you do this,
you do not want to bake those into this.
There's one right there,
make sure you remove that stuff.
So just add those to your pan.
This smells so good!
And now I'm gonna go ahead
and just add on the cobbler topping.
Like I said, imperfection is what you want here.
Just kind of spread it out,
it doesn't have to be uniform or pretty,
in fact, the less pretty the better,
and the tastier, for some reason, I don't know,
like, nice, sloppy, cobbler with all these lovely
biscuit things on top just looks so gorgeous to me!
I don't know, just me.
You can do it however you want.
This is how I'm doing it, it's my video (laughs).
Now I'm just gonna bake this for about 25 minutes
at 400 degrees.
I think it's about ready.
Let's pull this outta here.
Oh yeah, that looks pretty freaking good.
How tasty is that?