Easy Apple Berry Cobbler

I have to start by saying that I think cobbler is my new favorite dessert. In the past I have posted a cherry/peach cobbler, that is just delicious with a hint of almond extract, I recently posted an apple cobbler, that amazes me with its ease of assembly, and now I am about to give you this recipe for an apple-berry cobbler. And when you try this you will probably decide you are in love with cobblers, too.
What is there not to love about a dessert that you throw together and throw in the oven? It holds up perfectly for a few days and it can look like a four-year-old did it and everybody is ok with that. Its stress free, mess free, and budget friendly. Sounds like the perfect man dessert.
I tweaked the original recipe just a bit. I made it in a casserole dish that is smaller than a 9x13. More like a7x11 or a pie dish. I also added cardamom, which you can skip altogether or substitute with some star anise, nutmeg, pumpkin pie spice or cinnamon. But I suggest you try the cardamom.
Serve warm with vanilla bean ice cream.

Apple-Berry Cobbler

Filling
1 1/2 lb apples (like pink lady, fuji, gala)
5 oz berries (about 1 cup) -use blackberries, raspberries, blueberries, or a mixture

4 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons honey
2 Tablespoons butter cut into small pieces
1 Tablespoon lemon juice
1/4 teaspoon ground cardamom

Biscuits

1/4 cup corn meal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup flour
4 Tablespoons sugar
3 Tablespoons chilled butter
1/2 cup buttermilk

Preheat the oven to 375. In your baking dish, combine apples, berries, sugar, cornstarch, honey, butter, lemon juice and cardamom and toss to evenly distribute.

Biscuit topping

Combine cornmeal, bakign powder, salt, flour, and sugar in a food processor. Add butter and pulse until coarse lumps form. Add buttermilk and pulse a few more times, until mixture comes together. Scoop out about a quarter cup of the mixture and pat it into a circle. Drop on top of your apple-berry mixture. Sprinkle biscuits with sugar.
Bake 40-50 minutes.

Perfect Easter Veggie-Creamed Peas

I have seen recipes for creamed spinach, and creamed corn, even creamed leeks. I have not, however, run across a recipe for creamed peas. I am sure they are out there, and I am sure they are delicious, but as a last farewell the the heavy, cream-laden recipes of winter, I wanted one more good-bye. Easter is that last farewell. We introduce the fresh flavors of spring while indulging in roasts, au gratin potatoes and lavish desserts one last time. After that we begin to think about the fact that soon it will be appropriate weather for tank tops, but unfortunately our arms are not quite ready for that. And so lighter foods are presented, flavored with fresh herbs and citrus instead of bacon and butter.
THIS IS YOUR LAST CHANCE. So make these peas. They are enrobed in a creamy, bacon, shallot sauce, and topped with grated cheddar cheese they will make your mouth happy.

Creamed Peas
3 slices bacon, cooked
reserved bacon grease, plus enough butter to equal 3 Tablespoons
1/2 shallot, thinly sliced
3 Tablespoons flour
2 cups warm milk
1 teaspoon salt
1/2 teaspoon pepper

2 cups frozen peas
cheddar cheese (optional)

Chop the bacon and set aside. Heat the bacon grease, butter (if needed), and shallots in a medium saucepan over medium heat. Cook until the shallots are soft, about 4 or 5 minutes. Add the flour and whisk to incorporate. Cook about one minute. Add the warm milk, whisking constantly. Add the salt, pepper, and frozen peas. Continue to cook, covered, until sauce thickens, about 4 minutes. Check seasoning and adjust as necessary. Just before serving top with reserved bacon and cheddar cheese.

Warm Spinach Salad with Bacon

I asked my husband what I should write about, since nothing was coming to mind. He suggested several things that I have already done, then mentioned this salad that we enjoyed with our Sunday afternoon meal.
I realized I had never posted this recipe, and when I was preparing it I had difficulty remembering what I had done, therefore, I needed to write it out.
This is delicious, beautiful to look at, and a cinch to prepare. All you need are a few ingredients and you can have a restaurant-quality salad at home.

Warm Spinach Salad with Bacon and Balsamic

2 Bunches spinach (2-3 cups), washed and dried
3 pieces bacon, cooked and chopped
1/3 cup finely sliced red onion
1/3 cup dried cranberries, or fresh berries

Vinaigrette:
1/4 cup bacon grease
2 Tablespoons balsamic vinegar
1 Tablespoon sugar
2 Tablespoons blackberry jam (or any other jam you have)
1 teaspoon salt
1/2 teaspoon pepper

Heat the bacon grease in a large saucepan. While it is melting, put the spinach in a large bowl. Whisk in the remaining ingredients for the vinaigrette. Taste and adjust seasoning and acid, if necessary (you might need to add a little more vinegar or sugar, depending on the brand). Whisk until it emulsifies. Pour over the spinach and toss with tongs. Top with bacon, red onion and cranberries.
Goat cheese, cherries, and pecans are also delicious additions.