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Candied Bourbon Peach Cobbler + BHM Virtual Potluck

Candied Bourbon Peach Cobbler + BHM Virtual Potluck

Candied Bourbon Peach Cobbler – The warm spiced peaches with the flaky, golden crust already make this old-fashion classic an instant crowd pleaser. Add candied brown sugar and bourbon syrup and your tastebuds will be in heaven. This peach cobbler is family potluck perfection.

It’s – Black – History – Month –[singing]

It’s Black History Month

Hey Hey Hey

It’s – Black – History – Month –[singing]

It’s Black History Month

 

I love Black History Month because it’s a time that I not only showcase a family or cultural classic recipe but I also get to showcase the amazing talents of black bloggers from around the web. Last year I helped kick off the inaugural Black History Month Virtual Potluck collaborating with 27 other black food bloggers to develop a menu representing dishes ranging from African, Creole, Caribbean and Southern roots and this year is not different. As with any potluck or family picnic everybody has to bring a dish and this year I’m bringing the Peach Cobbler.

Pilau Kachumbari

Orange-Bundt-Cake

Smothered Turkey Wings

Fried Sweet Potato Hand Pie

Mofongo Relleno (Mashed Plantains with Garlic Shrimp)

Honey Turmeric Skillet Chicken

Creole Seafood Courtbouillon

If I had to pick one dessert to eat every day for the rest of my life it would be peach cobbler. Depending on the day you ask you may get me to say banana pudding but 8 times out of 10 it’s going to be a good old, flaky crust peach cobbler. And I specify flaky crust because now that I’ve lived in the south a bit I see that there seems to be a bit of division on whether peach cobbler is maid with crust or biscuits. I had the dessert both ways and I think they are both delicious but I am sticking with grandma’s version for the G.O.A.T.

All I know is that when I was in the kitchen helping with Thanksgiving prep as a little girl, I saw my grandma roll out thick sheets of butter packed crust. She would slice long strips of the peach and create an almost lattice design over the top.

She took a lot of pride in her cobbler and she would wait until everyone started eating to before she threw it in the oven. It was very important that she ensured it was served warm so that the ice cream scoop on time melted juuuuuussst right. Her attention to detail enamored me and the ooh and ahhhs from the each partaker intrigued me. Very young I knew this dish was special. Even to this day I haven’t met a person who doesn’t like a good slice of peach cobbler.

This year I’m bringing the same peach cobbler heat with a twist of Candied Bourbon Sauce which is a deliciously decadent addition to the southern classic. This version isn’t for the faint of heart and requires a bit of elbow grease to pull it of. To make the sauce you start off by creating a brown sugar candy by melting down brown sugar to a liquid and adding a bit of cold milk. A chemical reaction takes place causing the sugar to immediately solidify. It’s important to have a sturdy wooden spoon at this point to help break up the candy solid into small bits and continue stir to recompose the sauce.

Once I get to a good consistency of brown sugar sauce and candy bits, I then stir in butter, bourbon and salt to finish it off. I pour my sauce over the spiced peaches and secure my top crust and throw it in the oven. It’s important that you make sure to brush on an egg-wash over the top crust and cut slits into the top so that the pie can breath. If done right, when you serve the dish it will still have small bourbony sugar candies throughout each bite.

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label
Candied Bourbon Peach Cobbler

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 8 slices

Candied Bourbon Peach Cobbler

The warm spiced peaches with the flaky, golden crust already make this old-fashion classic an instant crowd pleaser. Add candied brown sugar and bourbon syrup and your tastebuds will be in heaven. This peach cobbler is potluck perfection.

Ingredients

    Peach Filling
  • 2 tablespoons dark brown
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon of black pepper
  • 2 (29 oz) cans sliced peaches, syrup drained, reserve 3 tablespoons
  • Candied Bourbon Sauce
  • 1 1/4 cup dark brown sugar
  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 3-4 tablespoons bourbon
  • 1/4 teaspoon salt
  • Remaining Ingredients
  • 2 boxes Pillsbury Refrigerated Pie Crust (4 pie crusts)
  • 6 tablespoons unsalted butter, plus extra
  • 1 egg yolk
  • Flour
  • Cinnamon
  • Tools:
  • Wooden Spoon
  • 9x13 Baking pan or pyrex
  • Rolling Pin
  • Fork
  • Basting Brush

Instructions

  1. Preheat oven 425 degrees F.
  2. To Assemble Peach Filling:
  3. In a large bowl add in dark brown sugar, lemon juice, cinnamon, nutmeg, salt, pepper, reserved peach syrup and drained peaches and lightly toss until peaches are covered.
  4. To Assemble Candied Bourbon Sauce:
  5. Add brown sugar to medium sauce pan over medium heat. Stir continuously until the brown sugar dissolves into what looks like a chocolate sauce. Stir and pay close attention as it is easy to burn.
  6. Have a wood spoon handy. Reduce heat to low and slowly add in milk. The sugar will immediately seize up into a solid rock which will created the candied effect, So stir vigorously with your wooden spoon to break up the sugar. Use the end of your wooden spoon to stir and break up the sugar for about 3 - 5 min depending on how much force you use. You are done when you see a sauce has formed with bite-size brown sugar nuggets throughout.
  7. Add in butter, bourbon and salt and stir for 1 minute then remove pan from the heat and set aside.
  8. To Assemble Peach Cobbler:
  9. Lightly grease 9x13 baking pan with butter.
  10. On a lightly floured flat surface, place 2 pie crust rounds. Overlap the crusts at the center (so the almost look like a venn diagram. Use a floured rolling pin to roll over the overlapping portions so that they form 1 solid crust. (repeat this step for the top crust as well)
  11. Add the pie crust to greased baking pan making sure that it is tucked into the corners. Allow the crust to just hang over the sides of the pan and cut off any excess crust.
  12. Use a fork to pierce the crust all along the bottom .
  13. Add in Peach Filling and spread it evenly across the pan.
  14. Pour Candied Bourbon Sauce evenly over the peaches then add sticks of butter through out.
  15. Add the top crust onto baking pan and remove any excess crust around the edges. Pinch or fold the top and bottom crusts together.
  16. Whisk yolk and brush over the entire top of crust. Cut 3 large diagonal slits into the top of the crust so that it can breath. Sprinkle top with cinnamon and place in oven for 30-40 minutes.

Notes

1) When making candied bourbon sauce stay close, stir continuously and be prepared to use your muscles. After adding the milk the sugar will turn into a solid and you will need some brut force and a good wooden spoon to break up the sugar in to small pieces.

2) While baking, place a large sheet pan under the baking sheet to prevent spillage.

3) Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.

4) If candied bourbon sauce starts to thicken (before adding to cobbler) loosen sauce by adding 1-2 tablespoons of milk and stir of medium-low heat for 1 minute.

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Black History Month Virtual Potluck

28 recipes from the best black food bloggers from around the web

Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps

Better With Biscuits | Fresh Corn Pudding

Beyond The Bayou Food Blog | Creole Seafood Courtbouillon

Brandi’s Diary | Better than Jiffy Cornbread from Scratch

Butter Be Ready | Southern Style Mac and Cheese

Chef Kenneth | Fried Sweet Potato Hand Pie

Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)

Cooks with Soul | Braised Short Rib Meatloaf

D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz | Nigerian Jollof Rice

Domestic Dee | Fried Peach Pies

Eat.Drink.Frolic. | Olive Oil Braised Collard Greens

Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)

Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals | Crawfish Etouffee

HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish | Sweet Almond Tea Cakes

In the Kitchen w/Kmarie | Pineapple Lemonade

Marisa Moore Nutrition | Bourbon Peach Glazed Salmon

My Life Runs On Food | Lentil Soup and Roast Okra

Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen | Orange Glazed Brussels Sprouts

Savory Spicerack | Creamy Seafood Stew

Simply LaKita | Blackberry Cobbler

The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze

The Kitchenista Diaries | Smothered Turkey Wings

The Seasoning Bottle | Honey Turmeric Skillet Chicken

 

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Christmas Crack

Christmas Crack

Christmas Crack is a simple salty sweet treat that is down right addicting. Saltine crackers coated with caramel and chocolate and topped with minty candies to bring in the Christmas flavor. After on bite you won’t be able to put them down.

This is how excited I get when Christmas Crack Season comes around.

 

This is how I look while eating the Christmas Crack.

 

 

This is the face I make when some one asks me to share the Christmas Crack.

This is how I look 10 minutes after all the Christmas Crack is gone – still trying to savor the flavor.

Needless to say this stuff is addictive. I am not usually an advocate for addictive substances but this is the one I will proudly proclaim “CRACK IS NOT WHACK”! At least in the case of this Christmas Crack which will have you fiending for bit after bite.

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label
Christmas Crack

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Size: 6-8

Christmas Crack is a simple salty sweet treat that is down right addicting. Saltine crackers coated with caramel and chocolate and topped with minty candies to bring in the Christmas flavor. After on bite you won’t be able to put them down

Ingredients

  • 40 saltine crackers
  • 1 cup butter (2 sticks)
  • 1 cup packed brown sugar
  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup Andes Crème de Menthe Thins, roughly chopped
  • ¾ cup of peppermint candy, finely chopped

Instructions

  1. Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil and set aside.
  2. Meanwhile, melt butter and brown sugar in a medium saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
  3. Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
  4. Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.
  5. Sprinkle candy (chopped Andes and Peppermints) evenly over the top and press into the chocolate using a spatula.
  6. Let cool in the freezer for 25 minutes then break into pieces and serve.
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Black Food Bloggers Virtual Friendsgiving Feast

Black Food Bloggers Virtual Friendsgiving Feast

Check out this Friendsgiving roundup of 37 holiday inspired recipes by 19 of the most talented black food bloggers from around the web. 

It’s that time of the year again, Thanksgiving, every foodies favorite holiday. And no season in my household would be complete without kicking off a good old friendsgiving potluck. So this year I along with 18 of my friends from around the web came together to share our favorite Thanksgiving recipes. There is something for everybody across every necessary category, I mean EVERY RECIPE YOU NEED for the best Friendsgiving or Thanksgiving, period! So dig in and get inspired because now there is no excuse why your table’s spread shouldn’t be knocking the socks off all your guests.

My friendsgivings always start off with a good cocktail and once I’m nice and warmed up I swarm the dinner table. So let’s get to it!

My friends can throw down right? I think we covered everything but if your favorite recipe is missing leave me a comment below.

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Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice

Prep Time: 3 hours, 25 minutes

Total Time: 3 hours, 25 minutes

Serving Size: 2

Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice- This is my favorite Thai dessert and I wanted to make sure I could have it anytime I wanted it.

Ingredients

  • 2 ripe mangoes, sliced
  • 1½ cups of sweet or glutinous rice
  • 1 cup of water
  • Optional garnish
  • toasted sesame seed for garnish
  • mint leaf
  • Salted Coconut Sauce
  • 1 cup coconut milk
  • ½ cup sugar
  • ¼ tsp salt
  • 1 tsp starch

Instructions

  1. Rinse and drain rice 4-6 times or until the water runs clear. Then let the rice soak in water for at least 3 hours. Drain of all liquid when time has lapsed.
  2. In a medium to large size microwave save bowl, whisk together coconut milk, sugar and corn starch for approximately 1 minute or until all the dry components are dissolved. Warm up sauce in the microwave on high for 2 minutes, then remove from the microwave and stir. Repeat this process once more for a total cook time of 4 minutes. Once complete set sauce to the side.
  3. In a large microwave safe bowl combine rice with 1 cup of water and cover with a lid or a plate to keep in the steam. Cook rice on high for 3 minutes, then remove from the microwave and lightly stir (maybe 2-3 folds of the spoon). Repeat this step 2 more times for a total cook time of 9 minutes. Once complete, water should be completely absorbed and the rice grains should not be hard but chewy.
  4. Stir in half of the prepared coconut sauce (approx. ½ cup) to the sticky rice. Break up any lumps and let the rice cool with the lid on.
  5. When ready to serve, stir salt into remaining coconut sauce and reheat in microwave for 20-30 seconds.
  6. Serve mango slices along rice, sprinkle toasted sesame seed garnish, and ladle additional sauce on rice and mangoes.
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Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Cook Time: 1 hour

Serving Size: 2

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday - What's better then bananas, brownies and ice cream?

Ingredients

  • 1 box of brownie mix, baked
  • 2 chopped frozen bananas
  • ½ raw banana, thinly sliced
  • 1 cup of popcorn, cooked
  • 4 tablespoons of chocolate “magic shell” ice cream topping
  • 4 tablespoons of carmel “magic shell” ice cream topping
  • pinch of sea salt (flakes optional)
  • mint sprig for garnish (optional)

Instructions

  1. Preliminary work: bake brownie according to instructions and cook popcorn according to instructions. Let brownie completely cool before manipulating or plating.
  2. On a wax paper lined baking sheet, spread out popcorn and drizzle with caramel and chocolate “magic shell” sauce. Place popcorn in refrigerator to cool and harden approximately 20 minutes.
  3. In a food processor, blend frozen bananas until they reach a smooth ice cream consistency.
  4. With a pastry cutter (or round shaped object), cut out four rounds in the brownie. Gently shake the cutter to help release the brownie round before lifting out of the baking pan.
  5. To plate, place the first brownie round in the center of plate. Fan out a layer of sliced banana on the brownie round, then top that layer with a second brownie round. The banana slices should be sandwiched between the two brownies making a small tower.
  6. Place a scoop of banana ice cream on top of brownie tower. Take a hefty scoop of popcorn and place it on top of the ice cream. Let the popcorn fall around the tower. Drizzle the remaining chocolate and caramel “magic shell” sauce around the plate. Finally, sprinkle with sea salt flakes on top and add a sprig of mint for garnish.
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Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Cook Time: 1 hour, 25 minutes

Yield: 18

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies - Adapted from Momofuku Milk Bar's Compost Cookies Recipe; this perfect chewy sweet and salty cookie treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup potato chips
  • 1 cup of butter, room temp
  • 1 egg and 1 yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup pretzels, roughly broken
  • ¼ cup of round chewy caramels
  • ¼ cup semi sweet chocolate chips
  • 15 Werther's Originals hard candies, roughly grounded
  • 2 teaspoons ground coffee
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the vanilla and eggs and mix well, approximately 3 minutes on medium speed. Scrape down the sides of the bowl.
  2. In a separate large bowl, whisk together flour, cornstarch, baking soda, salt, and coffee. With the electric mixer on low, slowly add in the bowl of dry ingredients until dough forms. Do not over mix. Takes approximately 1 minute, max.
  3. Hand stir in the remaining ingredients except for the potato chips (stir in caramels, chocolate chips, Werther's Originals and pretzels). After these ingredients are mixed in, lightly fold in the potato chips and be gentle to maintain some of the chip's form. Its ok for the potato chips to break.
  4. Form a loose ball with the dough and wrap tightly with saran wrap. Place the dough in the fridge for 1 hour. Do not skip this step.
  5. After an hour in the fridge prepare cookie dough for baking. Heat oven 350 degrees. Spray cookie sheets with cooking spray. Use a standard ice-cream scooper (approximately ¼ cup) to scoop out cookie dough and roll it into a ball with your hands. Place the balls on the cookie sheet approximately 2 inches apart. Bake cookies for 11-12 minutes. The cookies may look under baked but don't worry, they will continue to bake on the cookie sheet.
  6. Let the cookies cool for 10-15 minutes before serving.
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