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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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Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

It’s Black History Month!!! [Hands Raised]

It’s BLACK HISTORY MONTH!!!! May the soul train lines commence. YAASSS!!! Right now a celebration of Black History just feels necessary with everything thing thats been going on in the last year. Whether you are apart of the black community or a distant cousin (’cause you know we’re all related) this is an awesome time to honor and celebrate our history, fortitude and future promise.

This Black History Month I feel like our nation needs a good ole’ family picnic which may sound crazy but follow me. If you’ve ever been to a black family picnic, reunion or potluck you know how amazing it is to see everyone come together. At the annual picnic everyone’s differences go out the door. All kinds of family members come out the woodworks and you get connected with distant cousins you didn’t even know you had. Somehow you find a common thread that unites you amongst strangers. Then all the stories of family history and childhood memories resurface and all at once you are humbled knowing where you came from isn’t where your are today. It’s a beautiful thing.

And if you haven’t experienced one just know that at every black family picnic a few of the same things always occur:

 

1. Crazy Uncle Cleophus

Every family picnic has that distant uncle Cleophus who wears the most outrageous getup, does a one-legged jig to the old school hits, and inappropriately checks out all the women.

 

2. Synchronized Dancing

Every year you typically take part in a massive group Electric Slide with that one family member who throws off the synchronization because they can’t keep the beat.

 

3. OG Potluck Spread

Food is always at the forefront with potluck style contributions from all the OG grandmas and aunties. They bring out their most acclaimed dishes – the good and  the bad. But you always know which auntie’s potato salad to stay away from because it just never turns out quite right.

Fortunately, this time around you don’t have to worry about trying any of your family members questionable dishes because I, along with 27 of the best black food bloggers from around the globe have come together to share our favorite recipes for a Black History Month Virtual Potluck. From West African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own culturally inspired recipe. And the best part is that there is a dope dish for each day of Black History Month, across a number of dietary categories: Meat Entrees, Seafood Entrees, Vegetarian Entrees, Beverages and Desserts. You must check out each of these bloggers and try their amazing recipes down below. [JUMP DOWN TO LIST]

I’m bringing Fried Chicken to the Potluck

Yeah I said it, I’m bringing the Fried Chicken. And I am taking it up a notch with tips on how to achieve the crispiest skin and a recipe for silky, sweet Pepper Jelly Molasses that is to die for.

Want flavorful, extra crispy skin? I got you! Follow these tips and you’ll get perfection every time:

  1. Marinate chicken in buttermilk for at least 4 hours.
  2. Generously season flour and egg wash.
  3. Double dredge chicken using brown paper bag.
  4. Don’t crowd the frying pan, cook in batches.
  5. Use candy thermometer to manage oil temperature.
  6. Rest chicken on wire rack instead of paper towel.

Finally, if you are really are trying to “show out” drizzle on a little bit of this pepper jelly molasses. The rich earthy flavor of the molasses paired with the tangy spiced jelly really takes you down home. Believe me you can’t go wrong with this homemade goodness because my contribution to the potluck is definitely a crowd pleaser.

BLACK HISTORY MONTH VIRTUAL POTLUCK

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

Follow the We Lover Black Food Bloggers Facebook group for more recipes from these and other black food bloggers from around the world.

RECIPE

5.0 from 1 reviews
Crispy Fried Chicken with Pepper Jelly Molasses
 
Prep time
Cook time
Total time
 
If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.
Author:
Recipe type: Entree
Cuisine: Southern
Serves: 3 - 4 servings
Ingredients
  • 1 quart of buttermilk
  • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
  • Kosher Salt
  • 3 eggs
  • 3 tablespoons water
  • 3 cups all purpose flour
  • 1 cup of cornstarch
  • 5 teaspoons of baking powder
  • 1 clean brown paper bag
  • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 4 cups peanut oil, canola oil or vegetable shortening
Seasoning blend
  • 2 tablespoons smoked paprika
  • 1½ tablespoon onion powder
  • 1½ tablespoon of garlic powder
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon of coarsely ground black pepper
  • 1 teaspoon of ground cayenne pepper
  • ½ tablespoon lemon pepper
  • ½ of a teaspoon of cumin
  • ¼ of a teaspoon of turmeric
Pepper Jelly Molasses
    Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime
    Instructions
    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.
    Notes
    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
     

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Prep Time: 4 hours

    Cook Time: 45 minutes

    Total Time: 4 hours, 45 minutes

    Serving Size: 3-4

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Crispy Fried Chicken with Pepper Jelly Molasses - If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.

    Ingredients

    • !Buttermilk Marinade
    • 1 quart of buttermilk
    • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
    • Kosher Salt
    • 3 eggs
    • 3 tablespoons water
    • 3 cups all purpose flour
    • 1 cup of cornstarch
    • 5 teaspoons of baking powder
    • 1 clean brown paper bag
    • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
    • 4 cups peanut oil, canola oil or vegetable shortening
    • Seasoning blend
    • 2 tablespoons smoked paprika
    • 1½ tablespoon onion powder
    • 1½ tablespoon of garlic powder
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon of coarsely ground black pepper
    • 1 teaspoon of ground cayenne pepper
    • ½ tablespoon lemon pepper
    • ½ of a teaspoon of cumin
    • ¼ of a teaspoon of turmeric
    • Pepper Jelly Molasses
    • Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime

    Instructions

    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.

    Notes

    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.

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