August 2020

August 9, 2020

Poblanos Stuffed with Pulled Pork and Fresh Corn

Fresh Corn and Pulled Pork Stuffed Poblanos is my summer rendition of classic stuffed peppers. I love this dish because it uses the beautiful fresh corn and vine ripe tomatoes, that are overflowing this time of year at my local farm stands. Visiting our many …

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by Sharon

August 8, 2020

Peachy Pork Belly Buns with Sriracha Mayonnaise

Peachy Pork Belly Buns with Sriracha Mayonnaise is my summery twist on the pork belly bao buns that are so popular now on restaurant menus. Besides adding peaches to make the dish feel summery, I also make my own steamed buns. These are not the …

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by Sharon

August 7, 2020

Butter Pecan Peach Cobbler with Ice Cream

Butter Pecan Peach Cobbler with Ice Cream is composed of brown sugar peaches topped with butter pecan biscuits and butter pecan ice cream. In my mind, it is the ultimate summer dessert, to celebrate the summer peach harvest.

The Equipment You’ll Need

An Ice Cream Maker- You will need this to make the butter pecan ice cream. I have a Donvier ice cream maker, that I really love.
A Food Processor- You will need this to make the butter pecan biscuits. If you don’t have one, simply cut your butter into the flour mixture with 2 knives or your fingers.
An Electric Mixer- This is helpful for beating your egg yolks. If you don’t have one, just use a whisk.
4 four and a half inch mini cast iron skillets- These are for baking your cobblers. If you don’t have these, you could bake your cobblers in any little baking dishes, or in one much bigger pan.

The Ingredients You’ll Need for Butter Pecan Peach Cobbler with Ice Cream

The Peaches- Only fresh peaches will do.
Whole Milk- You need whole milk to make this ice cream.
Brown Sugar- You need brown sugar for the proper butter pecan flavor.
Turbinado Sugar- If you don’t have any, just use white sugar.
Heavy Cream- You need this for the ice cream.

How I Made this Dessert

I’m not going to lie, making both the cobbler and the ice cream is fairly time consuming. But, it’s so worth it.
First, I toasted the pecans for both recipes.
Next, I made the ice cream, and let it chill for about an hour. Then I churned it.
Then, I cut up my peaches. I left the peels on, which saves a lot of time.
Next, I laid the peaches in the pan, in a circle, all pointing the same way.
Then, I made the biscuits, being careful not to add too much cream. Last time I made biscuits, I overdid it on the cream, and my biscuits were too cakey.
Then I baked the cobblers, and let them cool. At this point we could have eaten them, but decided to wait until after dinner.
After dinner (which was blackened salmon and a big salad), we took the cobblers out of the skillets, put them in bowls, and heated them up in the microwave. We topped them with the ice cream, and my bourbon loving husband, drizzled some bourbon on top of his cobbler, too.

I have to say this is the best dessert I’ve had all summer. I’m really glad I made it. This is the homey kind of dessert I wish restaurants had on their menus, but they never do. I could have easily bought butter pecan ice cream, but it seemed a shame to, when I knew I had milk and cream at home already. I would definitely recommend making this for company, especially if you want to impress them. And, if your family has been on their best behavior, by all means, make it for them, too.

Butter Pecan Peach Cobbler and Ice Cream

Baked sliced peaches topped with butter pecan biscuits and butter pecan ice cream.

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Prep Time 1

Cook Time 1

Chilling Time 1

Total Time 3

Course Dessert

Cuisine American

Servings

Equipment

ice cream maker
4½ inch cast iron skillets or other small baking dishes
Food processor

Ingredients

For the Butter Pecan Peach Cobblers:

4 tsp. unsalted butter
½ cups chopped pecans
4 large peaches, each cut into 16 wedges
½ cup brown sugar
1 cup all purpose flour (120g)
1½ tsp. baking powder
½ tsp. salt
3 tbsp. unsalted butter, cut in ½ in. cubes
5 tbsp. heavy cream
1 beaten egg
2 tsp. turbinado sugar

For the Butter Pecan Ice Cream:

1 cup chopped pecans
3 egg yolks
6 tbsp. unsalted butter
½ cup brown sugar
¾ cup whole milk
1 cup heavy cream
1 tsp. vanilla

Instructions

In a 250° oven, bake the pecans for both the ice cream and the cobbler, for 30 minutes. Stir them after 15 minutes. Watch them to make sure they don't burn.
Make the ice cream next, so that it has time to chill.
Preheat the oven to 400°.
Grease 4 4½ inch mini cast iron skillets with a teaspoon of butter each.
Toss the peaches in a bowl with a quarter cup of the brown sugar, and then divide them between the 4 skillets.
In a food processor, mix the flour, baking powder, salt, and the rest of the brown sugar.
Sprinkle the butter over the flour mixture, and pulse about 10 times, until the butter is the size of big crumbs. Add the cream, and pulse a few more times. The dough will be very crumbly.
Empty the dough out onto a floured board and press it into a circle, about a half inch thick. Press the pecans into the dough, and using a 2 inch biscuit cutter, cut 12 biscuits out. You will have to reroll the dough, in order to get all 12.
Top each skillet with 3 biscuits. Brush the biscuits with the egg, and sprinkle on the turbinado sugar. Bake 25 minutes, or until the biscuits are lightly browned.

For the Butter Pecan Ice Cream:

Toast your pecans, if you didn't already do it with the biscuits.
In an electric mixing bowl, whisk the egg yolks until they are thick and yellow.
In a 3 quart saucepan, over low heat, melt the butter, and cook it for 3 minutes. Add the sugar, and stir until it dissolves. Add the milk, and bring it to just a simmer. Then, with the mixer on low, add half the milk to the eggs. Then, add the mixing bowl contents back to the pot, and cook on low, stirring constantly, until the custard is thick enough to coat the back of your spoon.
Pour the mixture through a strainer, back into the mixing bowl. Chill at least one hour.
Process according to the directions your ice cream maker gives, adding the nuts for the last few seconds.
Serve right away, or let it harden in the freezer.

Keyword butter pecan, cobbler, ice cream, peaches

Tried this recipe?Let us know how it was!

butter pecan ice cream, Uncategorized

by Sharon

August 6, 2020

Three Cheese Stuffed Eggplant Rollatini

Three Cheese Stuffed Eggplant Rollatini is one of my family’s favorite recipes, that I have been making frequently over the last 20 years. It is also a dish that I often order at Italian restaurants, but never enjoy as much as the following recipe, that …

meatless, Uncategorized

by Sharon

August 3, 2020

Fettuccini with Lobster, Tomato, and Basil

Fettuccini with Lobster, Tomato, and Basil is a quick and easy meal that takes less than an hour from start to finish. Growing up on the Jersey shore, summer doesn’t seem quite summer, unless lobster is served at least once a week. Since April, we’ve …

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by Sharon

August 2, 2020

Mile-High Buffalo Chicken Nachos

Mile-High Buffalo Chicken Nachos is the perfect dish for an at home gastro pub night. Chill your favorite beers, or sodas, and get ready for a fun and delicious night in the comfort of your own home. I love to serve these nachos in individual pans, so that everyone can build their nachos just the way they like them.

The Equipment You’ll Need

4 small cast iron skillets- You will need these to serve your individual mile-high nachos in. If you don’t have these, no worries, just use one big cast iron skillet, or a sheet pan.
A food processor- This is helpful for making the salsa verde as well as the blue cheese dressing. If you don’t have one, just chop and blend everything by hand.

The Ingredients You’ll Need For Mile-High Buffalo Chicken Nachos

Corn tortilla chips- Buy the best chips you can, usually the stone ground organic chips are thick and tasty. We love the Donkey brand chips. Be sure to hide the chips from your family until you are ready to cook with them, or they may be eaten prematurely!
The Hot Sauce- I like Frank’s Hot Sauce.
The Ketchup- I like Heinz organic.
The Black Beans- I like to use dried beans. Since this calls for such a small quantity, they’ll cook really fast. I just rinsed them, covered them with lots of water, and boiled them for 3 minutes, and then simmered them for about 40 minutes.
The Monterey Pepper Jack- The fancy cheese counter at my supermarket has really creamy Monterey Pepper Jack. I store it in my freezer, so that my family can’t snack it all away.

How I Made It

Although this dish has a lot of components, it all comes together in one hour. It can also be made ahead, dressing and all, and then be broiled right before serving.
I started by baking my chicken, and boiling my beans. I also made the blue cheese dressing and the salsa verde, and chopped the tomatoes.
Next, I made the Buffalo sauce, and shredded the chicken. I found it easiest to just slice the chicken really thinly, not actually shred it.
Finally, I piled the chips high with toppings, and melted the cheese for about a minute, under the broiler.
I served this dish as an appetizer to Black Truffle Macaroni and Cheese (see my post; I wrote it around 7/13) and some steamed broccoli.
I plan on heating up the leftovers for lunch tomorrow.

I had a lot of fun making this dish, probably because it’s so decadent and delicious. I like to order nachos in restaurants, but am so often disappointed in what I receive. So often, restaurants serve up, overly processed thin chips, tasteless cheese, and boring toppings. That’s why I love making nachos at home, where I can control the quality and choice of my ingredients. A great vegetarian variation would be to substitute pinto beans for the chicken. I think they would be yummy in Buffalo sauce. So, I hope you’ll try these Mile-High Buffalo Chicken Nachos, and feel free to customize them to your desires.

Mile-High Buffalo Chicken Nachos

Tortilla Chips piled high with buffalo chicken, salsa verde, black beans, Monterey pepper jack cheese and blue cheese dressing.

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Prep Time 25

Cook Time 35

Total Time 1

Course Appetizer

Cuisine Tex-Mex

Servings