Hello! It's been a long, long time since we've chatted. I have been somewhat preoccupied with some issues at my day job which prevented me from giving proper focus to all of you. But I'm back now. I hope you'll forgive me - I brought you a lovely Mandevilla flower from my garden. And, by the way, the oven issue has been resolved so I can really start cranking out glorious late summer baked goods!
Last weekend I made a luscious Cherry Peach Cobbler as the ending to a lovely planked salmon dinner. The recipe called for just peaches, but I had a box of delicious Washington State cherries and couldn't resist throwing them into the mix. The original recipe (Cornmeal Drop Biscuit Peach Cobbler) is from the fabulous Southern food writers, Matt and Ted Lee, and the buttermilk and cornmeal biscuits are just lighter than air.
This dish really wants for nothing, but if you happen to have a little whipping cream, or even a scoop of rich, vanilla ice cream to serve alongside, it would be even more heavenly.
Print Recipe Here