Wednesday, July 6, 2011

Coffee and Dessert

Jelly:  How about you make your special coffees tonight?
Kake: Sounds good!  How strong?  The Moon strong or PLUTO STRONG!!  What dessert are you going to make with it?
Jelly:  Some peach cobbler with those farmers market peaches would be yummy.
Kake: Deal.  Now we just need to figure out a way to make the kids go to bed....

Jake's Yummy Coffee (for adults only)
1 8oz cup of coffee
1 shot Kahlua, extra for dipping coffee cup rim
1 shot Bailey's Irish Cream
1/2 shot Amaretto
Whipped Cream
Cocoa (sweetened)

Put a small amount of Kahlua on a plate and a small amount of cocoa on another plate for dipping.  Dip the coffee mug into the Kahlua just to wet the rim then dip directly into the cocoa.  Pour coffee into the mug and then add the Kahlua and Bailey's Irish Cream.  Stir to mix and then float the Amaretto on top.  Add some whipped cream and sprinkle a dusting of Cocoa on top.

Double Crusted Peach Cobbler

This recipe came from Bobby Flay's wife on one of his cooking shows.  I always battle with the peach to crust ratio and this recipe is the perfect amount of peaches to crust in each bite. We make this a lot during peach season.

Crust -
2½ cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
½ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Peach Filling -
4 tablespoons unsalted butter
½ cup sugar, plus more for sprinkling
½ cup water
¼ teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, pitted and cut into ¼ inch think slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons flour
2 tablespoons heavy cream or milk

Crust -
Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough comes together.
Remove the dough and knead lightly on a lightly floured surface until it just comes together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Once the dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approx. ¼ inch thick. Place on silpat or parchment paper-lined baking sheet and return to the refrigerator to chill until ready to assemble.

Filling -
Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
Preheat the over to 375 degrees.
Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown - approx. 20 minutes. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly - approx. 30 minutes. Let cool for at least 30 minutes before cutting and serving.